The Aperture•Cincinnati, OH 45206-2008
Mediterranean•$31 to $50
The Aperture, the first full-scale restaurant project from Chef Jordan Anthony-Brown. The menu reflects the concept of Mediterranean mezze style dining, consisting of many small plates, rustic in nature and reflective of seasonality and creates a natural progression and flow for the dining experience. The Aperture’s menu reflects three fundamental tenets: intention, balance, and focus. The menu - and its individual dishes - are approached with the objective of putting critical thought into every component, eliminating the extraneous, and ensuring a natural flow across the menu. The culinary program is heavily influenced by the cuisine of the broader Mediterranean region and the simple, seasonal cooking of Southern France, Italy, Greece, and the Levant.
Experiences at The Aperture
Experience
Alessandro Viola Wine Dinner
A five course Sicilian dinner with Haley Johnson from Voyager from Voyager Beverage, pouring Alessandro Viola wines. Alessandro Viola is a small producer in Palermo, Sicily, growing and championing local varietals. His style is unique, and his commitment to organic and biodynamic practices with no additions is central to his winemaking philosophy. Viola's wines are the perfect match for Chef Jordan's Mediterranean cuisine. Enjoy four savory course and one sweet, with a tasting of paired with each. No modifications. Please call for any questions. (513)872-1970.
- Oct 22, 2024 only
- $99.00 per person
- Prepaid
Reservation
Standard Reservation
The Aperture, the first full-scale restaurant project from Chef Jordan Anthony-Brown. The menu reflects the concept of Mediterranean mezze style dining, consisting of many small plates, rustic in nature and reflective of seasonality and creates a natural progression and flow for the dining experience. The Aperture’s menu reflects three fundamental tenets: intention, balance, and focus. The menu - and its individual dishes - are approached with the objective of putting critical thought into every component, eliminating the extraneous, and ensuring a natural flow across the menu. The culinary program is heavily influenced by the cuisine of the broader Mediterranean region and the simple, seasonal cooking of Southern France, Italy, Greece, and the Levant.