The last posting highlighted a five course dinner with matching wines. This will just mention main courses at three different restaurants, all of these dishes I believe deserve accolades.
"Oriental Wok" Hyde Park. Guy Burgess, the Chef, fixes a steamed fish, the name of which escapes me, but ask him if you go.
He bones the fish, with skin on, and turns it inside out before steaming. Then the meat is chopped into several serving sized pieces and covered with a delicious sauce containing Chinese Vegetables, sweet peppers and shitake mushrooms all finely chopped plus several spices( maybe even a hint of wine). The whole combination is delightful , firm white fish in a slightly dark pungent sauce.
"La Poste" 3410 Telford, Clifton 513-281-3663. David Taylor, their talented Chef, presented another fish dish. This time is was Grouper filet's, pan sauteed and lightly seasoned, served on a melange of sauteed Brussels Sprouts( halved), Onions pieces, multicolored peppers and thick bacon bites. I'm sure some Olive Oil or Butter made an appearance in the process, although the bacon, by it's self could produce the smooth, very slightly salty flavor. All items bite sized and cooked so that the flavors blended and formed a delightful base for the flaky, mild fish. It came hot from the kitchen and stayed that way throughout the meal.
"Otto's" 521 Main St. Covington KY (859) 491-6678. Away from the fish but on to a perfectly roasted and sliced pork tenderloin, pink center but done with the outside tending to brown. The meat, I believe had been coated with a maple syrup glaze either while cooking or promptly when removed from the oven. The slices were topped with a "Southern Slaw"; roughly chopped thick bacon, sweet potato's( cubed) and cabbage. I can't swear that other ingredients had not snuck in. The creation, a work of Paul Weckman and Molly Costello had a flavor and overall texture that was truly amazing. A light maple run off covered the plate and made a wonderful dip for the meat. All together a wonderfull dish.