Jean-Robert French Restaurant Group

Visit us at Twist for Happy Hour and chill out with our new $5 Summer Drink List, featuring a nice blend of light wines and cocktails.

Chef Jean-Robert welcomes you with a complimentary Mediterranean tart. Join us Tuesday-Friday from 4-7pm, all summer long!

“Cool” Off at Twist
Enjoy the Summer and Our $5 Drink List

Pigall’s Sommelier Happy Hour Wine
Chardonnay
Pinot Noir Rose
Shiraz
Fumé Blanc
Prosecco
Sangria with a French Twist
Sparkling Wine with Apricot or Pomegranate Nectar

Twist “Hot” Team Happy Hour Favorites
Christina: Peach Vodka, Peach Nectar with a splash of cranberry & soda water
Emily: Vanilla Vodka, Amaretto with a splash of pineapple juice & soda water
Harmony: Passion Fruit Rum, Strawberry Liqueur with pineapple juice
Nicole: Vanilla Vodka, Crème de Banana with a splash of pineapple juice, cream & soda water
Rachel: Vanilla Vodka, Liquor 43 with lime juice & half n half
Tina: Citrus Vodka, Pomegranate Liqueur with a splash of lemonade
Howie: Blueberry Gin with tonic water
Dan:Guinness
Josh Kasteel Rogue
Patrick Two Brothers “Domaine DuPage” French Country Ale
Rodrigo Christian Moerlein “OTR”

“Complimentary Tart with Every Drink from Chef Jean-Robert at Pigalls”

Petite Bite Menu
Fingers were made before forks
And hands before knives

Goat Cheese, Walnuts and Truffle $4.5
Crab Salad, Tropical Fruit $6.5
Tuna Tartare, Grapefruit and Pomegranate $6.5
Smoked Salmon Two Way, Quail Egg $5
Shrimp, Bayonne Ham and Smoked Paprika $6.5
Foie Gras Mousse, Bourbon and Dried Fruit $6
Snail, Red Potatoes and Garlic Butter $4.5
Duck Leg Confit, Pear and Shiitake $6
Twist French Castle $6
Croque Monsieur $3.5

Caviar & Roe Service
2 oz., with Egg Mimosa, Lemon and Toast
Kentucky Paddlefish Caviar $88
Atlantic Salmon Roe $20
Medley of Flying Fish Roe $8

To make a reservation for groups of 10 or more, please call Howie at 513-721-1345.

Cuisine by Jean-Robert announces a new partnership with Wiedemann Mansion in Newport! Cuisine by Jean-Robert, the catering division of the French Restaurant Group, has just signed on to be one of the preferred caterers for the beautiful, historic Wiedemann Mansion located in Newport. With a breath-taking view of the Ohio River and Downtown, the Wiedemann Mansion is the perfect spot for your next corporate or social event. With a perfect match of elegant cuisine and amazing ambiance, the partnership between Cuisine by Jean Robert and the Wiedemann Mansion is sure to be a success. Call Donna at 859.655.9018 or email rd.weddle@insightbb.com to find out more about this amazing venue!

CINCINNATI ENQUIRER | BY STEPFANIE ROMINE
OVER-THE-RHINE - Before the advent of in-home washers and dryers, Laundromats were a place to socialize. Lavomatic Café, a wine bar and restaurant opening today at 1211 Vine St., will serve a similar purpose for the up-and-coming Gateway Quarter.
“People who didn’t have laundry facilities at home; that’s where they went to meet people living in the neighborhood,” said chef Jean-Robert de Cavel, a partner in the restaurant. “That’s what we wanted here. We wanted a place for people in the neighborhood to come.”
Lavomatic, touted as an urban French wine bar, draws on its history - the building is believed to have housed a Laundromat, and “Lavomatic” is a French word for Laundromat.
But the wine bar and bistro focuses on the future, too, said chef Joanne Drilling. The floors and tables are bamboo, and the bar is made of cork - a nod to sustainability and to vino. The table bases were recycled from Grammer’s bar and restaurant, which Martin Wade, de Cavel’s partner, now owns. Ductwork and exposed brick give the narrow, bright restaurant an urban feel, and a rooftop dining area - which will open by April - offers an urban oasis in the intimate, 80-seat restaurant.
Some décor came from neighboring shops, including Metronation, the furniture and gift store that is adjoined to Lavomatic.
And the food - “rustic, full-flavored French fare,” Drilling said - will be local whenever possible: Buffalo, rabbit and chicken are all farmed nearby, with plenty of ingredients coming from Findlay Market. Christian Moerlein brews will be served and used in some dishes, and Madisono’s gelato and sorbets will compliment desserts by pastry chef Marni Ward.
“We’re really committed to trying to be green as much as possible,” said Drilling.
“I really wanted us to have a down-to-earth feel to the food and to the wine,” she added. “(Our customers) are people who love food, people who love wine. I want, and Burke (Morton, Lavomatic’s manager and sommelier) wants, for people to come here and feel comfortable.”
Two entrées and two glasses of wine are expected to run about $50, said Morton.
Morton, the sommelier at Jean-Robert at Pigall’s until last weekend, said about 25 to 28 wines will be available by the glass for $6-$12, with 75 wines by the bottle. Bottles of wine will sell for about $10 above retail, he said, a lower price point than at many restaurants.
“Ultimately, we want to make it easy for people to try good wines, to learn about wines,” said Morton. “While it’s a magical drink, it’s just a drink, so I want people to feel like it’s just that.”
Drilling - who worked with de Cavel at the Maisonette and at Jean-Robert at Pigall’s - added: “We would really like to be a part of the community here. Burke and I have really made a point to meet the people in the neighborhoods, and they will be a large part of the regular customers.”
De Cavel said that the wine bar will welcome single diners from the newly renovated condos and apartments in the Gateway Quarter.
“It must be like the SoHo of the late ’60s early ’70s in New York City,” de Cavel said of Over-the-Rhine. “Every month this area changes, a new store opens, bringing more people.”
Wade agreed, and he praised the rapid redevelopment in the area: “By opening up this, it gives credibility to this part of our community.”
Wade and de Cavel, along with Annette Pfund-de Cavel and Marilyn Wade, also own Jean-Robert at Pigall’s, Twist Lounge at Pigall’s and JeanRo Bistro in downtown Cincinnati, and Greenup Café and Chalk Food + Wine in Covington.

If you go to the Lavomatic Café

Address: 1211 Vine St. in Over-the-Rhine

Phone: 513-621-1999

Hours: Opens at 11:30 a.m. for lunch Monday through Friday, 10 a.m. for brunch Saturday and Sunday; kitchen closes at 9:30 p.m. Sunday though Thursday, 10:30 p.m. Friday and Saturday. The kitchen will also serve a limited late-night menu.

Visit aol.com to read about the top 11 restaurants in the U.S., including Jean-Robert at Pigall’s!

By Zachary Petit
zpetit@townmediainc.com

OVER-THE-RHINE Sure, it means “laundromat” in French, but that’s kind of the point.

After all, Chef Jean-Robert de Cavel says his namesake restaurant group’s newest venture Lavomatic Caf, in the emerging Gateway Quarter is being built in a space that officials believe once served as home to an actual laundromat.

But it goes deeper than a few bins of ancient clothes. As it turns out, the name is the first clue in unraveling the degree of community interaction that de Cavel and his comrades are hoping to accomplish with the quaint urban eatery.

“A laundromat is where the people of the neighborhood meet,” de Cavel says.

As crews prep the restaurant and urban wine bar for what will likely be a late February opening, de Cavel, Lavomatic manager Burke Morton and Chef Joanne Drilling are in the process of looking the establishment’s progress over. Though cluttered with the trappings of construction in late January think snaking electrical cords, potent paint and a labyrinth of schematics it’s possible to see what will soon rise within the narrow, gallery-esque space.

One of Lavomatic’s key features is slated to be a wine and food bar spanning much of the first floor, and a dining room and outside terrace are in the works for the second story. An upstairs outdoor bar also is a possibility. Throughout the structure, the building’s natural character will bring the space’s urban flair ambience to life through features such as Lavomatic’s exposed pipes, de Cavel says.
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As for the fare, Drilling says to expect wine-friendly French dishes with some Mediterranean touches; moreover, the menu is set to include an array of cheeses, flatbreads and a strong element of braised, slow-cooked items. No matter the dish, Drilling notes that Lavomatic is committed to using as many locally obtained ingredients as possible.

“We’re really focusing on connecting with the community,” she says.

If you’re familiar with the former Maisonette chef’s victuals, don’t expect another Jean-Robert at Pigall’s experience. At the four-star fine dining hub, Morton says, wine is an intrinsic cog in the way a meal comes together; at Lavomatic which is slated to potentially host some 100 wines things are different.

“Here, wine is a reason unto itself,” Morton says.

So why the new artsy Over-the-Rhine location? Simply put, it seems de Cavel and his crew believe in it.

A long-time supporter of the downtown Cincinnati area, de Cavel says it’s exciting to see all the stores and venues in the Gateway Quarter area, and such establishments offer a massive potential for neighborhood redevelopment.

“All of us together will be a unique destination,” he says.

Morton concurs. “We hope we can contribute to, and benefit from, all of this,” he says.

Seeking to fill the role of a community gathering spot moreover, in a distinctively diverse setting, de Cavel says Lavomatic officials are hoping to craft a fun hub that will likely tap into the emerging thoroughfare’s younger crowd.

“I think it’s going to be more like a true neighborhood restaurant,” de Cavel says.

So has it been hectic getting everything together?

“It’s typical for a restaurant,” he says with a smile.

And, he should know when Lavomatic opens, it will join Pigall’s, JeanRo Bistro, Cuisine by Jean-Robert catering, Greenup Caf and Chalk Food + Wine, formerly Pho Paris.

• By: jgridley, 01/28/2008

DOWNTOWN Stars mean a lot in the dining world, and it appears chef Jean-Robert de Cavel will continue to rule the Cincinnati restaurant realm with his. On Jan. 28, Mobil Travel Guide yet again awarded the restaurateur’s flagship restaurant, Jean-Robert at Pigall’s, the status as Ohio’s only four-star eatery.
Located at 127 W. Fourth St., de Cavel’s French fine dining hub is no stranger to awards in late October, Zagat Survey named Pigall’s one of the top 11 restaurants in the country.While the Mobil Travel Guide celebrates its 50th anniversary this year, 2007 proved to be quite the year for de Cavel as well; in addition to grabbing the Zagat honor, the wild-haired, passionate chef celebrated 30 years in the food industry, 15 years in Cincinnati, his own 46th birthday and five years at Pigall’s.

“In five years, my life has completely changed direction,” he said in September.
Meanwhile, the Jean-Robert French Restaurant continues to prep its latest venture, Lavomatic, in Over-the-Rhine. The new eatery will join Pigall’s, JeanRo Bistro and Covington venues Greenup Caf and Chalk.
As the announcements were made Jan. 28, the nearby Cincinnatian Hotel at 601 Vine St. was also awarded four prestigious stars of its own. For more, including a complete list of Mobil Star winners, log on to www.mobiltravelguide.com.

The trend in dining out is to have a little bit of a lot of dishes

BY POLLY CAMPBELL | PCAMPBELL@ENQUIRER.COM
Small is big. In many regional restaurants, small plates are taking an important place on the menu. Hungry for varied taste experiences, but not so hungry for large portions, diners are warming up to the idea of ordering diminutive plates of food they can share or mix and match as they wish.

Chefs are gratifying them with beautifully presented dishes with lots of flavor.

The trend comes from area diners’ increased food savvy and health concerns, say some of the chefs who create small plate menus. [. . .]

Jean-Robert de Cavel’s new Twist Lounge downtown is another small plate case in point. It’s serving finger-food shrimp wrapped in Bayonne ham. (It’s in the style of traditional French ham from Bayonne, but is actually made in Bayonne, N.J.). It also serves spoonfuls of tuna tartare in Chinese soup spoons on plates especially designed to hold while standing or sitting on one of the lounge’s couches.

MAY WE RECOMMEND …
Twist
Try it: The French Castle, a sophisticated slider with a spicy sauce and roasted cherry tomatoes ($8).
127 W. Fourth St., downtown
jeanrobertgroup.com

Read Full Article

Business Courier of Cincinnati, Friday January 18th by Lisa Biank Fasig Staff Reporter

The latest restaurant to be operated by chef Jean-Robert de Cavel will include a rooftop terrace, a full-fledged wine bar and a name that conjures up dirty laundry.

The Lavomatic Café (laundromat in French) won’t necessarily be a haven for gossip, but it will be among the restaurant group’s more casual eateries - and one where conversation will be plied by the grape. Expected to open in Over-the-Rhine as soon as Feb.1, it will specialize in wine flights, local ingredients and French-inspired global cuisine such as flatbread pizza.

“The whole idea of it is to feel like a French wine bar feels,” said Burke Morton, general manager of Lavomatic and wine director for Jean-Robert French Restaurant Group. “Where people would love to come, have a glass of wine and good food and have fun.”

Like the other restaurants operated by de Cavel, Lavomatic is funded with help from partner Martin Wade and his wife, Marilyn, who has helped design all locations. The group operates the highly rated Jean-Robert at Pigall’s, JeanRo Bistro, Greenup Café, and Chalk - the former Pho Paris.

“We are desperately trying to get it open Feb. 1, desperately,” Wade said. “But there’s a lot of things up in the air.”

For instance, a key feature of the café will be a second-floor terrace on the roof of the shotgun-style building. Half will be enclosed, while the remainder will be open for warm-weather outdoor dining.

The menu, too, is still being planned. But Morton did say it will feature global food, such as Mediterranean, that has been influenced by the French. One example is the tarte flambé, a sort of Alsatian pizza or flatbread with ingredients such as bacon and onions. Lavomatic will offer 28 wines by the glass and up to 75 wines by the bottle.

But Lavomatic will not be stuffy. The 120-foot-deep dining room will feature long banquettes nestled close to each other. The food will be on the rustic side, and Morton estimated a couple will be able to enjoy two meals and a glass of wine each for $50.

The chef will be Joanne Drilling.

E-mail: lfasig@bizjournals.com. Call: (513) 337-9435.

Join us at the whimsical new CHALK, located at 318 Greenup Street! For reservations, call 859-643-1234.

START
cheese + bread…………………………………..11
what’s the soup?…………………………………5
lettuce + ham (bayonne ham, romaine salad)…..……9
winter fruit………………………………………7
chicken pot pie………………………………….8
popcorn salad (arugula, citrus).…………………..6
dip + crackers (crab, split peas, bacon)….………..8
short ‘n puff (short rib, onion, boursin cheese)..………….8
calamari (calamari steak, two ways)………………..8

HAND FOOD
ham…………………………………………………9
house burger……………………………………….9.5
smoked salmon…………………………………..8
grilled cheese…………………………………….7
duck sloppy joe…………………………………..9
S.T.B.L.T (smoked turkey).……..………………….9
pita falafel……………………………………….7
veggie tacos………………………………………6

EAT US
cow #1 (filet, pearl onions, carrots)…………………..22
turkey (mushroom spoon bread, cranberry)……………16
cod (citrus, black rice)……………………..……….16.5
cow #2 (sirloin, broccoli, compound butter)….………19
salmon (drunken salmon, white beans)….…………….16
duck (hung duck, orange).………….………………..17
pig (walnut, rosemary, lentil, bacon).…………………..18
scallops (orzo, spinach).……………………………..17
catfish (grits, white cheddar)…….………………….15
thanks for the shank! (for two, choice of 2 sides)..28

FRIENDS
twice baked potato………………………………5
caramelized beer onions…………………………5
roasted garlic + mushrooms…………………….6
saged bacon + barley……………………………..5
carrot gnocchi + broccoli……………………….5
greens + roots………………………………………5
potato…………………………………………..MKT
vegetable casseroles…………………………………6
baked beans…………………………………………5
mustard + fries (cheese sauce 50 cents)…………..……4
cabbage + balsamic…………………..……………5

WINE
domaine du tariquet ugni blanc—colombard…………….7/28
beyond sauvignon blanc…………………………………….9/36
Livio Felluga ‘esperto’ pinot grigio…………………………9/36
olssens riesling…………………………………………………7/28
budini chardonnay…………………………………………..9/36
louis changarnier pinot noir……………………………….9/36
luzon monastrell/syrah………………………………………8/24
tunnel of elms cabernet sauvignon…………………………7/28
chateau les reuilles cabernet/merlot…………………………10/40
natura carmenere…………………………………………….8/24
alberto furque malbec……………………………………….9/36
legon tempranillo………………………………………………9/36
yerring station shiraz/viogner……………………………….12/48
casa lapostolle merlot………………………………………..8/24

BEER
bud light draft………………………………………………….3.5
kentucky  ale bourbon barrel draft……………………………6
christian morelein ‘otr’ draft..………………………………….5
la chouffe draft………………………………………………..8
miller light………………………………………………………4
budweiser…………………………………………………….4
heineken………………………………………………………..4.5
stella artois…………………………………………………………4.5
newcastle……………………………………………………….4.5
boulder brewery copper ale………………………………………4.5
boulder brewery cold hop………………………………………4.5
saint ambroise apricot wheat ale………………………………5
youngs double chocolate stout…………………………………5.5

MARTINIS
Manhattan………………………………………………….7
1792 bourbon, sweet vermouth, blood orange bitters
martini…………………………………………………….7
hendricks gin or tito’s vodka, dry vermouth
espresso martini………………………………………………6.5
tito’s vodka, espresso, navan, godiva, half & half
mexican mojito……………………………………………..7
pueblo viejo tequila, mint, simple syrup, soda water
mai tai…………………………………………………….6.5
light rum, dark rum, amaretto, orange, pineapple
bourbon presbyterian………………………………………7
makers mark, soda water, ginger ale
mimosa royale……………………………………………….6.5
champagne, orange juice, chambord
first down……………………………………………………6.5
makers mark, amaretto, cranberry juice
margarita……………………………………………………7
pueblo viejo tequila, grand marnier, lime juice
vanilla martini…………………………………………………7
tito’s vodka, navan, half & half, blood orange bitters
cucumber basil martini………………………………………..7
cucumber, basil, hendricks gin, simple syrup
pomegranate fizz…………………………………………….7
tito’s vodka, crème de cassis, lemon juice, grenadine

Cuisine by Jean-Robert, the catering division of the French Restaurant Group, is catering for off-site events in 2008.  Gatherings that range from small canapé receptions to weddings, our menus are sure to accommodate your needs.  Cuisine by Jean-Robert will offer all inclusive wedding packages as well as corporate repeat events with specialized pricing for lunches or dinners at the office (groups of 20 or more preferred).
Also included within the Cuisine by Jean-Robert group are house-made desserts from Pastry Chef and Chocolatier Jean Philippe Solnom.  Jean Philippe can create a sweet masterpiece for your next event that ranges from individual desserts to specialty birthday and wedding cakes.

Plan now for your big party of 2008. Contact Drew Hester, 859.581.0363, drew@jeanrobertgroup.com.