Best Wineries in Clifton

Overall we had a great time. They were able to accommodate our party of 7 pretty easily. The gnocchi, roasted chicken, filet, mushroom flatbread, and stuffed mushrooms were all good. Cocktails were good. The lobster tail was just ok. Very chewy. But hey, we didn’t expect it to be phenomenal. Only real issue was it took forever to get drinks and food. The server tried her hardest but kitchen and bar seemed to be backed up and it was just very slow. She did apologize. Not her fault. We still had a nice time!

Great food. Great service. We will keep going back.

The Prime Cincinnati experience is always a good one. The filets were prepared perfectly. The sides were delicious. Service was top notch. The atmosphere was elegant and welcoming. If I had to say anything I didn’t like, it would be the paper straws, but that really didn’t matter in the big picture. Cannot wait to go back again soon!

Had to wait 20 minutes beyond reservation time. Service staff was delightful and efficient. Food was outstanding. Overall, a wonderful dining experience.

First time eating at this fascinating restaurant with a really excellent view that is different from most Cincinnati Riverside views. Great outdoor and indoor venue at this 7th floor rooftop setting. Unique cooking system with a complete wood-burning grill centered in the dining room, I walked up to look at the fire and the engineering for the immense grill/oven. There is an enticing, smoky aroma in the restaurant when you first enter. If smoke bothers you then what the heck are you doing coming to this restaurant? Because all of the food tastes absolutely wonderful imbued as it is in that incredible white oak, cherry, apple and pear wood smoke. I would get an appetizer or a side rather than the dessert, because the mushrooms were lovely though with a tart taste that I’m not used to having.. That melded with the smoke did make them very memorable. We also tried the crab/scallop/cheddar cheese, dip. Paired with large brioche style bread, freshly toasted of course, which I actually saw them do over the coals. Cheddar and shellfish, who knew? My barbacoa style short rib with sweet potato, tomatillos and quest fresco was a smoky deliciousness. My wife’s chicken was moist with crispy skin. My daughters duck did not stay on the table long enough for me to examine. It was great I’m told. Every morsel of meat had that smoky undertone. Fascinatingly enough the mushrooms stood the smokiest. Will definitely come back, with friends to smell, eat and gaze at the view. Half off bottles of wine on Wednesdays!!