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.

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.

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.
advertisement
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.

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.

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

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.

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

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

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

Goat Cheese, Walnuts and Truffle | $6.5
Crab Salad, Tropical Fruit | $8.5
Tuna Tartare, Grapefruit and Pomegranate | $8.5
Smoked Salmon Two Way, Quail Egg | $7
Shrimp, Bayonne Ham and Smoked Paprika | $8.5
Foie Gras Mousse, Bourbon and Dried Fruit | $8.
Snail, Red Potatoes and Garlic Butter | $6.5
Duck Leg Confit, Pear and Shiitake | $7.
Twist French Castle | $8
Croque Monsieur | $5.5

Caviar & Roe Service
2 oz., with Egg Mimosa, Lemon and Toast
Kentucky Paddlefish Caviar | $90
Atlantic Salmon Roe | $22
Medley of Flying Fish Roe | $10

Duo of Sweet Bites
Frozen Soufflés | $6.5
Ice Cream Lollipops | $5
Twist Mousses | $6
Pigall’s Pound Cake | $6
Cuisine des Chocolats, 4 pieces | $8

Chocolates by the pound
w/ raspberry ganache 1 lb $32 | ½ lb $17
w/cointreau ganache & milk chocolate & hazelnut ganache 1 lb $40 | ½ lb $22
Milk Chocolate Truffles 1 lb $27 | ½ lb $15

To place an order, please call 859-581-0363 or fax 859-581-0360.

Don’t tell Jean-Robert de Cavel you can’t make it big in medium-sized market. The 46-year-old native of Roubaix, France, came to the U.S. at age 26 to be executive chef at Le Regence at the Hotel Plaza Athenee in New York City, where he immediately earned three stars from the

We love these ceramic figurines. Where are they from?

All over. I’ve collected them for 25 years anything with a chef’s hat. There are 500 items, primarily salt and pepper shaker sets. Some cost 75 cents; one pair from Japan was $500. Most are on display at Pigall’s.

Do you enjoy much down time here at home?

A little. I get up at eight and spend an hour with my two-andone- half-year-old daughter, then take her to school. Then I leave the house about 10:30 a.m.

Do you go straight to Pigall’s?

It depends. My wife, Annette, manages our group. She gives me a schedule of where I have to go and what I have to do each day.

Four restaurants must keep you on the run.

They do, but I’m back at Pigall’s by mid-afternoon. I cook and spend time with guests in the evening. I usually get home by 11:30. Weekends are easier.

So you cook at home…?

Rarely. We have great staff meals here, so my wife puts some of it into plastic containers and brings it home and eats it with our daughter. Weekends we eat simple meals: the cheeses, meats, and condiments you see in this fridge.

Most Americans know your hometown, Roubaix, from the great Paris-Roubaix bike race.

Paris-Roubaix was a great holiday! As a boy, I’d go and watch the famous riders Eddy Merckx, all of them. I was crazy about bicycling then.

Still a fan?

It’s different now. Then the racers would finish and we’d ride along with them back to their hotel. Today they just jump into limos; you never see them up close.

We understand you’re involved in humanitarian work.

We do a lot for the SIDS Foundation that’s Sudden Infant Death Syndrome, because of what we went through. Our first daughter left us in 2002.

And the town has responded?

It has. After a while, a market like Cincinnati almost adopts you. They want you to be a success.

Are you surprised you ended up in Cincinnati?

Coming from France and New York, we didn’t think we’d stay. But we have very good partners, Marilyn and Martin Wade.

So what’s next for your group?

We just opened a lounge, Twist.

Sounds like a club that needs bouncers to break up fights.

No. It’s a 30-ish crowd. It’s a Eurostyle lounge next door to Pigall’s.

Now that seems more your style.

photo: Jim Callaway/ReduX plus

COVINGTON - Chalk is simple, it’s fresh and it’s bursting with energy, says the management team of the new restaurant that opened Tuesday night at 318 Greenup St.

It’s kitschy gourmet comfort food, pastry chef Summer Genetti said quickly and with a laugh.

Expect fresh food that’s simply done, with a menu that changes frequently and with the season, in a casual, down-to-earth environment, said chef Jared Whalen.

“That’s the whole ‘chalkboard’ philosophy. Erase (a dish) and add another,” said Whalen, who, like Genetti, had been with Pho Paris since it opened in 2004 in Oakley, before moving to Covington.

Chalk Food + Wine - the latest restaurant from chef Jean-Robert de Cavel, Annette Pfund-de Cavel, and Marilyn and Martin Wade - opened in the same location as Pho Paris, the French-Vietnamese fusion restaurant that closed on New Year’s Eve.

From the pot-rack-and-kitchen-utensils chandelier in the bar to the papier-mâché head of garlic suspended from the dining-room ceiling, Chalk’s whimsy is evident.

Chalk’s food is made from scratch and from local and organic products whenever possible. Because it’s January, not much of the produce is local; but by summer at least 85 percent of it will be locally grown, Whalen said.

Manager Bryant Phillips, Whalen and Genetti had “a fair amount of latitude” when it came to décor and menu, with plenty of input from the owners, said Phillips. They, de Cavel and others have worked round the clock since Jan. 1 to transform Pho Paris to Chalk.

“It really was a group effort,” said Whalen.

The result is a no-fuss menu with as much personality as those who put it together. Entrées (dubbed “Eat Us”) are simply called Cow #1 (a filet with pearl onions and carrots, $22); duck (hung duck and orange, $17); and scallops (orzo and spinach, $17), for example. Sides (”Friends”) cost $6 or less and are meant to be shared.

Sweets - including a flight of cupcakes - are “very classic American desserts brought up to date in a contemporary fashion,” said Genetti. “It’s food you want to eat.”

Food is only half the story at Chalk. A side room is being converted into a retail wine store that will focus on boutique wineries, said Phillips.

He said the wine store should be open within a month.

The restaurant will focus on “food-friendly” wines by the glass, in line with menu prices, he said. Most glasses run $7-$9.

Chalk opens for lunch today and will be open weekdays at 11:30. Chalk will open at 5:30 for dinner on Saturdays.

The Jean-Robert French Restaurant Group also owns Jean-Robert at Pigall’s, Twist Lounge at Pigall’s and JeanRo Bistro in downtown Cincinnati, along with Greenup Café in Covington. An Over-the-Rhine project, Lavomatic Café, is expected to open by spring.

Chalks’ menu will be based on our approach to comfort food, with a whimsical touch. “I wanted something a bit more casual and approachable for the guests.  I believe this concept will satisfy everyone’s expectations,” de Cavel said. This new venture is a strong collaboration with our existing team, Chef Jared Whalen and his kitchen brigade, Pastry Chef Summer Genetti, Manager/Sommelier Bryant Phillips and his front of the house staff, which have made Pho Paris’s reputation as one of the best destination restaurants in Cincinnati.

Chalk Food:
The menu will feature Starters (selection for cold and hot appetizers) from $5-11, Hand Food (sandwiches) and Eat Us (selection of main entrée) from $6.5 to $28, Friends (side dishes) from $5-7 and Sweets (selection of desserts) from $5-8.

Chalk Wine:
The wine approach will be a huge part of Chalk. The front side room will be turned into a wine room – cellar style with a selection of international wines concentrating on small production/artisanal wines at retail pricing for every budget, for take-out or to be consumed in the restaurant with a minimal corkage fee. The wine list in the dining room will focus on intense selection of glass pours. The wine room will also be available for wine tastings as well as to be booked as a private room for up to 16 people. The Chalk team will work on wine dinners and pairings to please everyone.

The new look of 318 Greenup Street will have a feel of a neighborhood eclectic, whimsical place where people can gather anytime of the week to share some wonderful dishes or experience an interesting selection of wine. Chalkboard will be placed in the room with some art by local artists. The feel will be very comfortable to every one. “Having such a passionate team as Jared, Summer, Bryant and their staff who care about their craft and the dedication to please the guest the best possible, I am so excited to be part of this new concept and wish our Chalk team good luck Having our partners Martin and Marilyn Wade invested in Covington on Greenup Street, we’re so pleased to be able and pleased to bring a new food and wine destination to this neighborhood. We’re waiting to serve you, Cheers, Santé, See you in mid January” says de Cavel.

For more information, contact Drew Hester, 859.581.0363, drew@jeanrobertgroup.com
or visit Newport Aquarium - Currents Ballroom Website

The Jean-Robert French Restaurant Group has a variety of gift ideas, including chocolates, gift cards, Jean-Robert Cremant Sparkling and more.

And ring in the New Year with style. Pigall’s is offering two seatings on December 31st, a 3-course menu at 6pm ($150, includes, tax and gratuity) and 5-course menu at 9pm ($200, includes, tax and gratuity).

To join us this for these events, please contact Maitre d’ Richard Brown, Richard@pigalls.com, Tel. 513-721-1345.

A Holiday Celebration
Lobster and Champagne
Perriet Jouët Fleur de Champagne ‘99

L’Amuse Bouche
*
Lobster Salad
Tropical Fruit, Arugula, Cole Slaw
*
Duo of Lobster
Bisque and Flan with Black Truffle
*
Lobster Grits
Chanterelles, Serrano Ham and Kumquats Confit
*
Lobster and Beef
Green Peppercorn Sauce
Spaghetti Squash, Black Trumpet Mushroom Puree, Broccoli Rabe
*
Sweet Tail
Composition of Pastries

$97 per person food only
$142 per person with Perrier Jouët Champagne

Make your reservations for our Lobster Menu, Christmas Eve Luncheon or New Year’s Eve or plan a holiday Lunch at Pigall’s this December. View Lunch Menu.

Contact Maitre d’ Richard Brown, Richard@pigalls.com, 513-721-1345

“We always knew the bar at Pigall’s was too small to be a true bar; it is more like a holding space while waiting for your table or just a more casual eating area for some of our customers – but there was not much we could do with the entry of Pigall’s being small,” de Cavel said. “Since Dodd’s Jewelers (located to the left of Pigall’s) closed in June we had an opportunity to extend the restaurant. Opening a lounge was always something we had in mind, and we couldn’t have found a better spot!”

Pigall’s Twist Lounge & Bar is definitely a twist on the Pigall’s concept. With a comfortable, big city feel and a fresh contemporary ambiance. “I wanted the lounge to be warm and inviting, a place that is relaxing but also with a very cool design,” de Cavel said. “We feel the timing is right with the 5 year anniversary of Pigall’s and I think downtown needs a contemporary lounge where guests can enjoy live music at times or soft background music for a relaxing evening.”

The lounge strives to be accessible to guests who want to enjoy life, treat themselves or just take a break from every day life seven days a week. The concept will incorporate a champagne and cocktail bar with a limited bite menu from happy hour through a late evening. The menu will include a selection of caviar and pastries. “We wanted a living room style lounge that has a sexy, fresh feel and a warm décor; I think we hit the mark perfectly,” de Cavel said.

Twist once again partners Marilyn and Martin Wade and his wife Annette, and introduces manager Howie Doan who is coming with 8 years Bar/Lounge experience.

The lounge features a walk through from the Pigall’s bar and also a separate street entrance. In the future the existing Pigall’s bar will be turned into a full eating and wine bar with a small plate menu with wine pairings. A votre santé et a bientôt!

Pigall’s Twist Lounge & Bar will be open 7 days a week from 4 PM to close, and will be available during the day for private parties.

Purchase at any of our restaurants or call Annette at 513.721.1345 ext 3 for details.

THE ENQUIRER, Oct. 24th, 2007

Jean-Robert at Pigall’s is one of 11 top-rated restaurants in the United States, according to the 2008 Zagat Survey of America’s top restaurants.

The Zagat guide, covering 1,416 eateries in 42 major markets, is based on 23 million meals experienced by over 132,000 surveyors.

“It’s wonderful to be recognized as one of the top restaurants in the country and Cincinnati,” Owner and Chef Jean-Robert de Cavel said Wednesday morning, just minutes after learning of the survey results.

Read More   Download Article 

Read More