Cincinnati’s Hottest Tables

Cincinnati Business Courier
Tom Demeropolis, reporter

 

OpenTable offers online reservations for 107 Cincinnati restaurants. These are the 10 most-booked spots, as of February. Note: Many restaurants, especially in Over-the-Rhine, don’t take reservations. For the full story on Cincinnati becoming a mecca for foodies, click here.

1. Nada
600 Walnut St., Cincinnati, 45202

2. Cooper’s Hawk Winery & Restaurant
8080 Montgomery Road, Sycamore Township, 45236

3. Seasons 52
3819 Edwards Road, Norwood, 45209

4. Sotto
118 E. Sixth St., Cincinnati, 45202

5. Maggiano’s
7875 Montgomery Road, Sycamore Township, 45236

6. Via Vite
520 Vine St., Cincinnati, 45202

7. Moerlein Lager House
115 Joe Nuxhall Way, Cincinnati, …

Demeropolis covers retail, restaurants and technology.

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Review: A bit of Napa Valley at Cooper’s Hawk

01/02/14 at 4:22pm by Polly Campbell, Cincinnati.com

My friends often get exasperated with me when we talk about movies. “Polly, it’s a movie, don’t overanalyze it” they say. “You need more willing suspension of disbelief.” I feel, however, that many movies and other fictions don’t work hard enough to earn the suspension of my disbelief.

Same way with restaurants. I feel I’m forever being asked to pretend that I’m eating in a trattoria in Rome, an Irish pub or a small town in the 1950’s. I find this difficult.

I was struggling with it the other night when I dined at a “Napa-style” winery and tasting room but was actually in Kenwood, a quarter-mile from I-71, drinking wine made in Chicago.

This was Cooper’s Hawk, a chain restaurant that makes its own wine with grapes from California, and serves it in a large, handsome restaurant with a contemporary American menu. It also encompasses a wine tasting bar, a gift shop, a wine club, and a private dining room filled with barrels.

To me, it feels less like a Napa winery than it does a well-designed sales package. The experience is educational in some ways: if you don’t know the difference between a pinot noir and a merlot, you can try them here without being confused by who the winemaker is or where it comes from. But the approach also emphasizes some merchandisable wine affectations, such as the fancy hanging wine aerators that are used to pour bottles.

It was packed, as new chain restaurants often are, on the two weekday nights I went. The large main dining room is rather somber, quite dimly lit and decorated in dark colors; tasteful and generic.

If offered, I will always order an appetizer sampler plate ($21.49); this one, with crab cakes, chicken egg rolls, calamari and potstickers was very standard-issue chain restaurant. I had a nice glass of Sauvignon Blanc with it, which had all the citrusy-melony aromas I drink Sauvignon Blanc for. I don’t think a winery that makes 40 varieties is going to do them all well, but the wine was mostly fine.

Better appetizers were the drunken shrimp appetizer ($12.99), which was a row of shrimp topped with bits of bacon and avocado in a tequila sauce. Mushrooms stuffed with chicken al pastor ($9.99), are good, too, though both those starters might be more naturally paired with beer.

The menu is lengthy, and each item is paired with a wine by bin number. We tried some of those suggestions with mixed results: the gnocchi with butternut squash ($15.99) was rich but overly sweet; pairing it with a sweet Gewurztraminer took it over the top. Pistachio-crusted grouper ($25.99) was a firm piece of fish with a nice crust, but also had a mysterious sweetness to it, especially the mashed potatoes, but the Lux chardonnay made a lot of sense with it.

I had one chicken giardiniera from the healthy Life Balance menu; a rather dry chicken breast ($15.99) covered in dried herbs with a combination of vegetables and a little thin spaghetti. It might have seemed less Spartan with a wine more lush than an unoaked Chardonnay.

I’m always happy to be given a suggestion for wine with food, but the specificity here seems to overly emphasizes the idea of rules. I would prefer knowledgeable, wine-enthusiast servers, which we did not get.

Spanish seafood cannelloni ($22.99) was delicious, packed with seafood, flavored up with chicken chorizo, and served in a wonderful tomato sauce. The short rib risotto ($21.99) was also well-made, with creamy, just-cooked rice studded with a few large chunks of tender meat.

The bannoffee pie ($6.99) for dessert was fabulous. This is a British standard: a combination of crust (in this case, a very good graham cracker crust) sliced bananas, condensed milk toffee and lots of whipped cream. I also ended one meal with raspberry sparkling wine, a bit like a Champagne cocktail.

Napa Valley, or any of the other wine-making regions of the world, is a great place to try wine and learn about it, so it makes sense to try to believe you’re there.

But an authentic wine experience is not in the trappings, it’s in the drinking. That’s available anywhere there’s a good wine list and knowledgeable servers.

Cooper’s Hawk Winery and Restaurant

Where: 8080 Montgomery Rd., 513-488-1110

When: 11:30 a.m.-9:30 p.m. Monday-Thursday; 11:30 a.m.-10 p.m. Friday and Saturday; 11:30 a.m.- 9 p.m. Sunday.

Prices: Wine by the glass $6.50-$12, by bottle $22.99-$47.99, Appetizers $8.99-$12.99; Entrees $14.99-$32.99; desserts $6.99

Vegetarian options: Fairly limited considering how big the menu is: several flatbreads, salads, pasta

Reservations: Taken, by phone or Open Table

Miscellaneous: Accessible to disabled, Gluten-free and low-calorie menus; tasting room, gift shop, wine club

Phone: 513-488-1110

Website: www.coopershawkwinery.com

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Cooper’s Hawk combines winery experience with a restaurant

By Caitlin Koenig, Soapboxmedia.com

Cooper’s Hawk Winery & Restaurants opened its 13th location yesterday in the Kenwood area. Cooper’s Hawk was founded in 2005 by Tim McEnery, who wanted to take the brewpub concept and expand it to wineries.

The 10,500-square-foot space offers a tasting room, bar, patio, main dining room and two private dining areas. Cooper’s Hawk has the feel of a winery, but it’s in the city.

“We want to bring Napa to Cincinnati, and give people who can’t get to Napa the experience of it,” says Emily Dock, general manager of the Cincinnati location.

Cooper’s Hawk produces more than 40 different types of wine, and offers them by the glass, by the bottle and for retail sale. Glasses range from $8-$13, and bottles range from $14-$35.

The tasting room offers three different tastings: sweet, luxe and monthly, which features the wine of the month and is only available to Wine Club members. Cooper’s Hawk’s Wine Club is one of the largest in the nation, and guests can join for $18.99 per month. The club includes a wine of the month offering, points, a birthday coupon and special Wine Club dinners that include a four- to six-course meal and wine pairings.

Staff members take wine education courses and know what grapes are used in each wine, the sugar content and how to tell different flavors when tasting. “We aim to make wine approachable, and take the fear out of silly questions,” McEnery says.

The menu is full of from-scratch dishes, many of which are made with Cooper’s Hawk’s wines. The menu contains everything from sandwiches to steak, with dishes ranging from $10-$35. Each dish is paired with a wine, which takes the guesswork away from guests, Dock says.

Aside from wine, Cooper’s Hawk has a full bar with craft beer and specialty cocktails. Rivertown and Moerlein beers are available at the Kenwood location. Cooper’s Hawk also has a barrel reserve wine that is served out of the barrel with a wine thief, and it’s only sold by the glass. The barrel reserve is a blend of the five Bordeaux grapes—it’s filled nightly, so the flavors constantly change.

Cooper’s Hawk wine is produced at the main countryside facility in Illinois, and in the Chicago area restaurants.

“We hope to bring great wine, great food and a unique experience to Cincinnati,” McEnery says. “We strive to introduce wine to a broad audience, from starter to connoisseur.”

Cooper’s Hawk has earned more than 200 wine awards in the past eight years; it was named “Hot Concept 2010” by Nations Restaurant News and MenuMasters Winner in the “Menu Trendsetter” category for its Asian BBQ Pork Belly Nachos in 2013. It was also named one of Inc. 5000’s fastest growing companies.

The Cincinnati location will be open Monday-Thursday from 11:30 a.m. to 9:30 p.m., Friday and Saturday from 11:30 a.m. to 10 p.m., and Sunday from 11:30 a.m. to 9 p.m. The tasting room opens daily at 11 a.m. and closes with the restaurant.

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Cooper’s Hawk is restaurant, winery all in one place

Written by
Shauna Steigerwald

Cooper’s Hawk Winery & Restaurants’ new Kenwood location at 8080 Montgomery Road in Sycamore Township is set to open Monday.

Founder and CEO Tim McEnery came up with the concept of a working restaurant and winery all in one place – think of a brewpub, but with wine – after visiting a winery with the woman who was to become his wife.

“We were leaving to go to dinner, and I thought, ‘It’s too bad they don’t have a restaurant here,’” he said.

ENQUIRER NOVEMBER 7, 2013 -COOPER’S HAWK – Take a look inside Cooper’s Hawk Winery & Restaurant, a new restaurant scheduled to open in Kenwood on Nov. 11. Bottles of Cooper’s Hawk wine line the booths and windows in the dining room. Photo: David Sorcher | special for the Enquirer

McEnery opened the first location on Chicago’s south side in 2005. As the chain expanded – the Cincinnati restaurant is the 13th – production was centralized at one Chicago facility. Grapes are shipped in from California’s Napa Valley.

Entry to the 10,500-square-foot Kenwood location is through the tasting room, where Cooper’s Hawk’s 48 types of wine are available to try. The first two tastes are free; more involved tastings start at $7. Bottle prices range from $12.99-$39.99.

“The goal of the tasting room is simply to bring Napa to Cincinnati, to let those who will never get the chance to go to Napa to experience it here,” said Emily Dock, general manager of the Kenwood location.

“It’s such an approachable environment,” she added. “So many times, wine can come off as very uppity, and we take that away. We want people to ask questions. We want to educate our guests.”

Handmade truffles and other wine- and food-related items are also sold in the tasting room.

Dock said all food is made from scratch, and that many dishes use wine as an ingredient. Offerings range from sandwiches to steaks, with prices from $10-35. Specialties include Asian pork belly tostadas, pistachio-crusted grouper, a trio of medallions and a “Life Balance Menu,” with dishes under 600 calories.

Wine pairings – the restaurant serves only Cooper’s Hawk wines – are suggested on the menu to eliminate guesswork, Dock said. Red wines are decanted at the table, and a Barrel Reserve wine is only served by the glass on site.

For non-wine drinkers, there’s a full bar, craft beer and specialty cocktails.

The restaurant seats 300. Two private rooms are available. One seats 50, the other 30.

The tasting room opens daily at 11 a.m. and the restaurant at 11:30 a.m. Closing times are 9 p.m. Sundays, 9:30 p.m. Mondays-Thursdays, and 10 p.m. Fridays-Saturdays.

Reservations are accepted.

Cooper’s Hawk also offers a wine of the month club. In addition to receiving a different wine each month, members can earn points on purchases and receive special offers, discounts and invitations to wine dinners.

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Take a sneak peek inside Cooper’s Hawk Winery & Restaurant

Erin Caproni

Digital Producer- Cincinnati Business Courier
Cooper’s Hawk Winery & Restaurant will open at Kenwood City Place on Monday, but we got an early look at what visitors can expect.

The restaurant is Cooper’s Hawk’s first in Cincinnati. It offers 48 different wines produced by Cooper’s Hawk in Chicago and made with grapes from Napa.

Mark Bowen | Courier
Cooper’s Hawk Winery & Restaurant will open at Kenwood City Place on Monday.

The winery and restaurant will open to the public at 11:30 a.m. Monday. An “uncorking” will take place at 10 a.m.

The 11,300-square-foot space, which employs 180 staff members, is part of Jeffrey R. Anderson Real Estate Inc.’s development called Kenwood City Place. In addition to the restaurant and winery, the development will include about 17,000 square feet of retail space.

The Cincinnati location is the 13th for Cooper’s Hawk. The concept was launched by entrepreneur Tim McEnery in 2005.

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Cooper’s Hawk to host job fair Sunday

Fox 19
Posted by Mary Kate Gaffney

Cooper’s Hawk Winery & Restaurant will hold job fairs this Sunday, Oct. 20, and Monday, Oct. 21, to fill remaining full and part-time positions at its first Cincinnati-area location on 8080 Montgomery Road.

Cooper’s Hawk is hiring approximately 30 positions, including bartenders, kitchen staff, dishwashers, hosts, retail/tasting room staff and servers.

The greatest need is for back-of-the-house kitchen staff

Cooper’s Hawk has earned over 200 wine awards in eight years and was named “Hot Concept 2010″ Winner by Nations Restaurant News.

Applicants who are unable to attend the job fair are encouraged to apply online at apply.chwinery.com.

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New in Town Cooper’s Hawk Winery & Restaurants targets November opening in Kenwood; hiring 180

by Shauna Steigerwald

Cooper’s Hawk Winery & Restaurants is targeting a November opening for its Kenwood location at Montgomery and Hosbrook, in Sycamore Township. It will be the thirteenth location of the winery, restaurant and retail store, where menu specialties include Asian BBQ pork belly nachos, pistachio-crusted grouper, a trio of medallions and a “Life Balance Menu,” with dishes under 600 calories.

The company is now hiring 180 full- and part-time employees, including bartenders, dishwashers, pastry cooks and retail/tasting room staff, for the location. Those interested can apply online at apply.chwinery.com.

Cooper’s Hawk Trio of Medallions

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Cooper’s Hawk Winery & Restaurants coming to Kenwood, bringing 180 new jobs

Brookfield, WI location

By Maxim Alter

CINCINNATI — A popular restaurant chain that combines a winery, food and retail store is coming to Cincinnati and bringing with it 180 full and part-time jobs.

Cooper’s Hawk Winery & Restaurants is scheduled to open in Kenwood at the corner of Montgomery and Hosbrook roads in November and currently has 12 locations around the nation. Its Cincinnati business will be its thirteenth and first in the Tri-State.

The business has earned over 200 wine awards in eight years and was named “Hot Concept 2010” winner by Nations Restaurant News. In 2013, Cooper’s Hawk was also named MenuMasters winner in the category of “Menu Trendsetter” for their Asian BBQ Pork Belly Nachos.

Employees at the Cincinnati location will hold hourly positions and full-time team members are eligible for benefits, according to the restaurant. All new hires will participate in a training program and orientation. Cooper’s Hawk also offers advanced wine training for team members that serve wine to guests.

Openings include positions ranging from bartender to dishwasher and pastry cook to retail/tasting room staff.

The Cooper’s Hawk benefit program includes four medical options, two dental options, vision, flexible spending, short term disability coverage as well as paid vacation time. All employees also get a dining discount and discounts on wine and retail products.

Those interested in applying can do so online at apply.chwinery.com

To see the Cooper’s Hawk menu, click here : http://bit.ly/Uek90F

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Cooper’s Hawk Winery & Restaurants To Hire 180 in Cincinnati

CINCINNATI – September 12, 2013 – Cooper’s Hawk Winery & Restaurants, which is scheduled to open a new location in November in Kenwood, is now hiring 180 full and part-time employees.

The new team members will hold hourly positions and full-time team members are eligible for benefits.  All new hires will participate in a training program and orientation. In addition, Cooper’s Hawk offers advanced wine training for team members that serve wine to guests.

“We are looking for people who are passionate about food and wine,” said Alex Fishman, Talent Acquisition Manager at Cooper’s Hawk Winery & Restaurants.  “Once hired, we give them extensive training so they can educate our guests about our unique, hand-crafted wines and perfect food pairings.”

Openings at the new Cooper’s Hawk location include positions ranging from bartender to dishwasher and pastry cook to retail/tasting room staff. The Cooper’s Hawk benefit program includes four medical options, two dental options, vision, flexible spending, short term disability coverage as well as paid vacation time. All employees receive a dining discount as well as discounts on wine and retail products.  Interested applicants can apply online at apply.chwinery.com.

Cooper’s Hawk has completed hiring of the Kenwood location’s 11-person management team, which Emily Dock and Jeffrey Hairston will lead. Dock will serve as General Manager and Hairston will be Executive Kitchen Manager.

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About Cooper’s Hawk Winery & Restaurants

An eclectic combination of winery, restaurants, and retail stores, Cooper’s Hawk is the brain-child of entrepreneur, Tim McEnery, who opened the first winery and restaurant in 2005. Operations have since expanded to twelve locations.  Cincinnati, Ohio, will be the thirteenth.  The uniquely modern yet casual dining experience coupled with an exclusive and active wine club has led to revenues over $75 million for 2012.

Cooper’s Hawk has earned over 200 wine awards in eight years and was named “Hot Concept 2010” Winner by Nations Restaurant News. In 2013, Cooper’s Hawk was named MenuMasters Winner in the category of “Menu Trendsetter” for their Asian BBQ Pork Belly Nachos and was named on of Inc. 5000′s Fastest Growing Companies. To learn more about Cooper’s Hawk Winery & Restaurants, visit www.chwinery.com.

Winery restaurant to open in Kenwood: EXCLUSIVE

Digital Producer- Business Courier

Cooper’s Hawk Winery & Restaurant will open its first Cincinnati location later this year.

Dan Eaton | Business First
Cooper’s Hawk Winery & Restaurant has a location that is open in Columbus.

The Countryside, Ill.-based concept plans to build an 11,000-square-foot restaurant andwinery at the corner of Montgomery and Hosbrook roads. Melanie Pierce, director of marketing communications for Cooper’s Hawk, said the Cincinnati-area location is scheduled to open this fall.

The restaurants typically have seating for about 300. Diners can view the aging rooms where barrels of Cooper’s Hawk wines are stacked. All of the wines served at Cooper’s Hawk are its own proprietary wines, Pierce said. The nearly 50 varieties of wine are all available by the bottle or the glass, and range from $17 to $39.

As for the food, the menu is modern, casual dining. All of the dishes, including appetizers and desserts, are paired with a wine, labeled on the menu. Prices at Cooper’s Hawk range from $10 to $30, with items such as short rib risotto and maple, mustard & pretzel-crusted pork medallions.

Cooper’s Hawk’s central wine production facility is in Countryside and was projected to produce more than 175,000 cases of wine last year. It uses grapes from California, Washington, Oregon and Michigan that are crushed, processed and aged in American and French oak barrels.

In addition, Cooper’s Hawk offers a wine of the month club, which gives members a 10 percent discount on wine purchases and a 20 percent discount on cases, but they must buy at least one bottle of wine per month.

The location also will include a Napa-style tasting room and retail area.

There are 11 Cooper’s Hawk locations open, including spots in Indianapolis and Columbus, as well as three other locations listed as coming soon on the company’s website. The first Cooper’s Hawk opened in 2005 outside Chicago. Cooper’s Hawk locations offer lunch and dinner seven days a week.

The Cooper’s Hawk in Cincinnati will be part of Jeffrey R. Anderson Real Estate Inc.’s development called Kenwood City Place. In addition to the restaurant and winery, the development will include about 17,000 square feet of retail space.

J.R. Anderson, vice president of development for Jeffrey R. Anderson, said he’s currently finalizing plans for the site and hopes to begin site work in the next 30 to 60 days.

Demeropolis is digital producer for the Courier and covers retail and restaurant news.

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