Salazar to open in OTR

New Restaurant Coming to Over-the-Rhine’s Republic Street

Jose Salazar to create farm-inspired “new American” dishes in namesake establishment

 

CINCINNATI (Friday, July 26, 2013) – Salazar will open this fall at 14th & Republic in the Nicolay Building.

Republic Street runs north-south between Vine and Race streets in Over-the-Rhine. Marked by old-growth trees and narrow sidewalks, it is nestled between the Vine Street entertainment district and the newly-renovated Washington Park. And it will soon welcome a new corner restaurant among its small-scale brick structures.

 

Salazar, the namesake of its chef/owner Jose Salazar, will serve farm-inspired new American dishes in a 45-seat “modern brasserie”. This count includes a 13-seat bar in the center of the 1,200 square foot space. Salazar’s dishes will range in price from $5 small bites to $25 grilled ribeye steaks. Entrees will include such items as sweet corn ravioli with pole beans, parmesan, heirloom tomatoes and purslane, or duck leg rillette, pickled onions, jalapeno jam and toasted blue oven bread.  A simple burger will also grace the menu for around $16.

 

If these dishes sound delectable, it may be due to Jose Salazar’s impressive background. He’s no stranger in the kitchen, and world-renowned kitchens at that. After moving to New York with his Columbian parents at a very young age, Salazar worked as a bartender/server for years before attending the New York Restaurant School to become a chef. He then worked for Jean-Georges Vongerichten at his New York restaurant, Jean-Georges, and for Geoffrey Zakarian at his New York restaurant, Town, before Zakarian went on to Food Network fame on “Chopped” and “The Next Iron Chef”. Salazar then worked for Thomas Keller at his New York restaurant, Per Se, which is where he says he learned the most.

 

“Working with Chef Thomas Keller gave me the confidence to start putting out feelers for executive chef positions,” says Salazar. When the call came from The Palace Restaurant at The Cincinnatian in 2008, Salazar’s wife had just given birth to their baby boy and the small family was ready for a move to the more cost-effective Midwest. Salazar decided to give Cincinnati a try.

 

Lucky for us, Salazar’s next move is to open his own restaurant. Construction on Salazar has already begun, and the restaurant/bar will open this fall. Hours of operation will be Monday through Thursday from 5:30 to 10:30 and Friday and Saturday from 5:30 to 11:00. Salazar hopes to open for lunch after a couple months in operation.

 

3CDC and the Northpointe Group have been developing the Nicolay Building into ten for-sale condominiums and a 1,200 SF street-level commercial space. The $2.3 million project is part of the fifth phase of development in Over-the-Rhine. More information on the Nicolay condominiums can be found at www.otrliving.com.

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