beets, brussels sprouts, cauliflower puree, Chef David Cook, curried carrots, daveed's, fennel, fine dining restaurant, fluke, greek yogurt, grilled pork tenderloin, mobil travel guide, mt adams, sea scallops
Oozing charm and intimacy, Daveed’s is a tiny fine dining restaurant in the Mt. Adams neighborhood of Cincinnati. I have the good fortune of working just two blocks away at the very top of “The Hill” in an old monastery, circa 1900, that is now the corporate headquarters of Towne Properties.
Last evening, after a particularly busy week, I enjoyed a marvelous meal at this favorite haunt. It’s just the kind of establishment I prefer – privately owned, with a simple menu filled with delectable choices. Our server told us the story of how the restaurant was named. At one point in his career, Chef/Owner David Cook worked for renowned Cincinnati Chef Jean Robert de Cavel at The Maisonette which, before it closed in 2005, boasted the longest running streak of five-star awards, the highest designation given by Mobil Travel Guide. Chef Jean Robert could not quite pronounce “David”, calling him instead “Daveed”. Love it!
Oh, please forgive the quality of the images in this post which were taken with my cell. Sadly, they do not begin to covey the beauty of this food. I really need to upgrade!
It was at Daveed’s years ago that I was first introduced to amuse-bouche – a tiny complimentary bite at the beginning of the meal designed to stimulate the appetite and introduce the chef’s style of cooking. Chef David Cook‘s offering last night did not disappoint!
sea scallops + belgium endive + blood orange + pistachio vinaigrette
grilled pork tenderloin + cherries + haricot vert + Brussels sprouts + caramelized onion sauce
grilled fluke + cauliflower puree + curried carrots + pesto
chocolate + hazelnut tart + vanilla creme
Then with bellies full of happiness, we found our way home to dream of a return engagement.