Jean-Robert de Cavel, Jean-Robert at Pigall's chef-owner, prepares seasonally minded, contemporary French cuisine. His three-course and five-course prix-fixe menus start with several amuse-bouches. Entrées may include halibut with wild mushroom crust and Pinot Noir sauce, duck breast with plums and oyster mushrooms or local buffalo with poivrade sauce, wild mushroom, quinoa and piperade.
Sophisticated French restaurant serves some of the finest food in the city from its prix-fixe menu.:
In Short
Named one of the country's best new restaurants in its first year by Esquire magazine, Jean-Robert at Pigall's is downtown Cincinnati's elite dining destination. With decor that...