The New York Times has named a Walnut Hills spot among its favorite restaurants in America .
The Aperture , which was opened by chef Jordan Anthony-Brown earlier this year, was lauded for “the kitchen’s firm grasp of Mediterranean cuisine, particularly its eastern rim,” according to Times writer Brett Anderson.
Anderson also had this to say:
“While the Aperture just opened this winter, it’s not hard to find diners who have already made a ritual of visiting this Art Deco building for live-fire cooking from the chef-owner Jordan Anthony-Brown. The restaurant’s regulars already have favorite bartenders and go-to orders like glazed hamachi collar, pita dips built from roasted vegetables, and tomato spaghetti swirled with candied chiles.”
Anthony-Brown grew up in Cincinnati, left at 18 for college and returned at 32. During his time away, he spent three years at Rose’s Luxury , a Michelin-starred, James Beard Award-winning celebrity go-to in Washington, D.C., that was also named Bon Appetit magazine’s Best New Restaurant in America in 2013. It was there he went from line cook to sous chef in no time flat. When he returned to Cincinnati, he joined the Boca Restaurant Group as a sous chef and later spent time at Baker’s Table, in Newport. He opened in The Aperture in January.