Bouquet Restaurant

Nestled in Covington’s charming Mainstrasse historic district, chef Stephen Williams’ acclaimed Bouquet Restaurant opened in 2007 with a commitment to sustainability, farm-to-table dining and treating employees as valued members of the establishment. During the growing season, about 90% of products are sourced locally — leading to a menu that may change multiple times a week. Fresh ingredients are stockpiled while in season and fermented, canned and preserved — later appearing on the restaurant’s popular Motherboard charcuterie plate. Dishes like Maple Leaf Farm Duck with pickled apples, cured egg yolk and horseradish celery root cream and a daily Off the Hook catch of the day with cornmeal crust and onion-dill broth anchor the menu. Vegetarian and vegan options abound — ask for the “chef’s call” tofu dish for an ever-changing but always amazing combination. Desserts range from vegan chocolate torte to orange panna cotta with candied lavender, while the bar offers a substantial bourbon selection alongside wine, beer and cocktails like a Black Manhattan with rye and amaro or Beet Around the Shrub with Kentucky Wild Gin, beet-apple juice, ginger and hibiscus shrub. A seven-time recipient of Cincinnati Magazine’s Top Ten restaurant award, Bouquet is open for dinner 4:30-10 p.m. Monday through Saturday.