Dinner started with their irresistible (to me) Waldorf salad (in photo) -- I just love the toasted walnuts in this salad. My entree was sea scallops, and for dessert we split a panna cotta.
One thing that's great about the cooking here is Chef Geddes's mastery of texture in food. Every dish, from appetizer to dessert, includes an element of crunchiness. That's such a simple touch, but brilliant.
|Waldorf Salad, Local 127|
|Scallops entree, Local 127|
The next night we ate at Enoteca Emilia, the wine bar and small-plates restaurant in another Cincinnati neighborhood known as O'Bryonville. The food and drinks there are quite good, too, although we didn't linger as we were heading to a movie afterward.