Wildweed

What an amazing and unique experience. Easily one of the best meals I’ve ever had in this city. We sat at the chef’s table and had the tasting menu which was an absolute phenomenal experience from the greeting at the host stand to the final checkout.

This restaurant was delightful, the atmosphere is light and bright, including the mural of mushrooms on the main wall. All of the staff were warm and enthusiastic, they were also knowledgeable about the dishes. We tried their version of a margarita and would highly recommended it. Our table shared the bread, beet salad, spinach salad as starters. They were excellent I and would suggest trying them. The pasta entrees we had were each different in their flavor profiles, each person tried them all and enjoyed them all but I have to admit I really was impressed with the “ranger chicken tortellini” the fresh Asian profile was a pleasant surprise. Make sure to leave room for the desserts!

Really terrific dining experience all around. Chef's Table is well worth the money: one of the best tasting menus we've had across the Midwest. Variety of dishes and portions were great, sous-chef presentations were hit and miss (two very personal presenters and one a bit on auto pilot). Kitchen view was wonderful, Chef Jackson was terrific to watch, his kitchen leadership is very organic and not haughty. Even if you prefer wine or cocktails, I STRONGLY recommend trying the non alcoholic tasting menu - each beverage prepared and presented by Lia were really interesting and complemented the food fantastically, genuinely highlighted the food. We'll be back!

A wonderful dining experience, nearly everything was unique and delicious. Our server was incredible. Wildweed does add extra fees to the tab, staff related expenses should be covered, but best built into the prices of the dishes, like all other expenses. A few of the dishes tasted a bit unbalanced, too sweet or vinegary. Plating was lovely, and the atmosphere had a fun vibe.

We were fortunate to snag a reservation for Chef David’s first “In the Weeds” dinner. This is a new series he is creating with guest chefs from other cities. This was a collaboration with Chef Colby Rasavong of Bad Idea in Nashville. The restaurant has great energy, cool lighting, a great mural, and very comfortable stools at the chef’s counter. The top of the counter is a leather-feeling material that is a welcome change from wood or stone. There is a turntable and many albums by the window in the kitchen that delivers some great tunes. Since this dinner was on a Sunday night, we found parking right out front on the street. It is obvious that Chef David, Chef Lydia, and Chef Colby place a huge emphasis on hospitality and service. They, along with their teams, explained every dish in detail as they were served. Leah was lovely explaining the wines, and the hostess was bubbly and helpful. We were blown away by how well we were taken care of. We will absolutely return for more dinners during regular service. The food was fantastic! Such a mixture of flavors and textures. The seafood was the highlight. There were 12 courses in all with some extra smaller dishes. Proteins ranged from Scallops, Halibut, Striped Bass, Dungeness Crab, Chicken, and Rabbit (not our favorite). They were all prepared in such unique, delicious ways. I included a few of the pictures as 12 would be too many here! Kudos to Wildweed! It is obvious why Chef David was nominated for a James Beard Award. This is such a fantastic new addition to the OTR and Cincinnati food scene. Update: 3.23.25 Dining room with another guest chef (Dan Dan Noodles and Carpaccio were his dishes) Dan Dan noodles were fantastic. Missed the usual pork, but the mushrooms rocked!!! Carpaccio was very chewy. It should have melted in our mouths. Interesting flavor combination that we have never had before. We would have like a few more sauce drops. Liked the dusting of whatever seasoning that was. Quark and Spring Pea Tortellini was very good but had too much mint in it for us. Would order over and over without the mint. Loved the peas and the pasta was nicely al dente. Spinach salad was also....different. Loved the avocado sauce underneath and combination of flavors. It was hard to eat to get a bite of everything. Needed more EVOO. Service was great, but watching everyone duck underneath the pass in the front bar was painful. Why does the water need to be there so they can't just walk through? Love the use of Urban Stead Quark and Rich Life Farm Mushrooms. Will be back seasonally to try new dishes.

The quality of food was amazing and equal to that of Michelin star restaurants. The non alcohol pairing was fantastic although it didn't always match the food...like old bay on the drink doesn't usually go with scallops (my opinion as someone who has lived in old bay territory). Sometimes the service was sloppy like the drink coming out half way after eating the course or not getting silverware or placing chopsticks on the counter without being elevated (yay germs) for the course or getting the menu long before before the bill. However the food itself was phenomenal, especially the radish courses. I would definitely come back if ever visiting Cincinnati. I also love that the head chef/owner and his wife both work here.

We had an amazing experience for Valentine’s Day. This was our first visit and the wait was worth it. The service was incredible and better yet the food was delicious, unique, and a burst of flavors and combinations. Atmosphere was lovely as well. Thank you Justin and the rest of the Wild Weeds team for a lovely Valentine’s Day experience.

This is without a doubt the best restaurant in Cincinnati (honestly…in Ohio). It’s beautiful inside, and the food is all a work of art. The flavors are imaginative and everything is perfection. Absolutely cannot recommend it enough. You must save room for dessert.