By E. Brown
If you’re ever in the greater Cincinnati area, on the Kentucky side of the river in Fort Mitchell, you have to try the Grandview Tavern & Grille. Managed by Matthew Haws, the Grandview has recently acquired Executive Chef, Mike Nelsen. All I can say is, “Good job!” Mike has revamped the menu and brought new life and new flavors to the establishment.
On this particular evening I was there for dinner with some good friends. When we looked at the menu we saw the selections of salads, entrees, and desserts were creative and would satisfy the most discriminating palette.
I started with the Salmon Salad although the Warm Goat Cheese Salad did catch my eye also. The Salmon Salad included peaches, candied pecans, tomato, gorgonzola cheese, and Italian vinaigrette. The blend of flavors was very well balanced. Personally, I would have preferred a little more salmon but the melody of taste would have been unbalanced. Overall, a very good salad that I would recommend. Other salads to choose from are: Caesar, Nicoise, Cobb, and Black & Bleu.
Dinner entrees at the Grandview Tavern range from Tavern Meatloaf to Pasta Diavolo and for fish lovers from Pistachio Crusted Tilapia to Shrimp and Scallop Scampi. I had the Pasta Diavolo. It consisted of blackened shrimp and steamed mussels in a spicy tomato sauce over roasted red pepper papardelle pasta with spinach, and served with a parmesan toast point. At this point, I was slightly surprised. The dish was not as flavorful as I had expected. I expected the blackened shrimp to add a spicy “bite” to the dish. Instead it was all rather bland. Whereas with the salad I could taste the various ingredients, this pasta dish had no variety.
“What about the grille,” you may ask? For those of you craving meat from the grille, Grandview offers the standard fare: Ribeye, New York Strip, and Filet Mignon.
If you visit the Web site you will see that the interior of the Grandview is warm and inviting. The ambient lighting is just right. Believe me, I have been in some establishments where it seems the light is turned low because they do not want you to see what you’re eating.
During warmer seasons the Grandview sports a patio that they open to patrons. Recently refurbished, the patio is spacious and relatively quiet allowing you to enjoy the company you’re dining with.
In spite of some of my disappointments, I would still recommend the Grandview. With the many menu items you are bound to find a favorite that will keep you coming back for more. For those of you who like trying something new, the menu offers the variety you will crave. The pricing is about what you’d expect — salads around $11, entrees around $25, and grille items around $28. The service is friendly and timely and Matthew Haws will listen to your thoughts and comments regarding any of the dishes. With the new management and Chef, I feel the Grandview can only get better and better.