Lunch at the Lytle Hotel was delicious and served with a joyful attitude.
I had a large mushroom pizza that was on top of an iron platform, easier to eat pizza this way. My friend had the famous Cacio e Pepe piled high with hand grated Italian cheese. He nearly licked the bowl and didn’t leave one strand of spaghetti.
The “Lobby Bar” in the center of the 1st floor, offers sandwiches, pizza, salads, pasta, wine, cocktails, and beer.
For dinner I had an incredible dining experience at “Subito”, authentic Italian with a modern touch. Homemade pastas, and high-quality cuts of steaks.
Along with fresh fish, seafood, flown in daily from the ports, and a raw bar.
What did you eat for dinner?
My dinner consisted of several dishes, and they were all high standard.
A Caesar salad with tender greens and a slab of parmesan cheese, garlic-anchovy vinaigrette, grana Padano, and focaccia croutons. I loved the dressing, and my server left the remainder for dipping.
Castelfranco salad, radicchio, bibb, blu di bufala, Castelvetrano olives, walnut, honeycomb, fig vincotto. This unique salad had a chunk of real honeycomb that reminded me of my childhood when me and my sister chewed bees wax for fun.
Halibut with a lemon cream, caper, leek, celery root, fennel frond, and cider lavender vinaigrette. Very delicious and elegant with the leeks which I always like with fresh fish.
Saltimbocca chicken breast, prosciutto, mozzarella, sage, angel hair pasta, and marsala wine. The moist chicken breast paired well with the sauce. I had the prosciutto removed as I don’t eat pork, and the flavor was still intense.
Shrimp Linguine with heirloom grape tomato, artichoke, arugula, garlic, shallot, Calabrian chili, pesto, and stracciatella. I replaced the shrimp with a delicious piece of fresh salmon. The fish was cooked perfectly with crispy edges that added another level of texture and flavor.
The sauce had a peppery oil kick and artichokes are always a fun culinary surprise. This was my favorite meal of the evening.
All the sides were amazing, and the roasted cauliflower stood out a bit more due to the peppers and walnuts in the dish.
The three raspberry cannoli were tart and sweet, and a charming conclusion to the fantastic dinner.
Let’s talk about the wine
I had some very special wines at Subito including an Albarino from Spain which is one of my favorite white wines. Santiago Ruiz, Albarino, Rías Baixas, Spain.
Eroica, Riesling, Columbia Valley, Washington. Is off dry and has a slightly sweet flavor profile on the palate.
Patricia Green Cellars, Pinot Noir, Willamette Valley, Oregon. Pinot Noir creates a wonderful base for enjoying salmon. Oregon produces an exceptional Pinot Noir.
A 2020 Merlot Tommasi, ‘le Prunee’ Merlot, DOCG, Veneto, Italy. Plenty of cocoa powder and cassis on the palate.
The wine and spirit program at Subito serves wine by the bottle and one-of-kind cocktails. Wine by the glass is served in 6 or 9 oz servings.
How was breakfast?
A delicious breakfast was enjoyed in a room with plenty of large windows overlooking Cincinnati.
Avocado toast with poached eggs and banana nut bread French toast with Bourbon syrup.
Although not a big coffee drinker I enjoyed a cappuccino with salted caramel syrup.
The servers at Lytle are on top of things and take care of their customers. All the tables were sanitized after each use, and with so much going on I really appreciated this gesture.
My entire culinary experience was fantastic in every way and so was my stay.
Subito Hours
- Breakfast: Monday – Friday 6.30am – 10.30 am
- Lunch: Monday – Friday 11am – 2pm
- Brunch: Sunday 6.30 am – 2pm
- Dinner: Monday – Saturday 5pm – 10pm
- Subito is closed for dinner on Sunday
Joseph Helm is the Executive Chef
Chef Helm is instrumental in opening The Lytle Park Hotel. In early 2021, he took over as Executive Chef of this prestigious hotel. Helm earned the honor as “Manager of the Year” at The Lytle Park Hotel in 2020. He graduated from The Pennsylvania Culinary Institute in 2006.
New Years Eve Party!
The Lytle Park Hotel, Autograph Collection
311 Pike Street Cincinnati, OH 45202
December 31st · 10pm – January 1, 2025 · 1am EST
https://www.thelytleparkhotel.com
Phone: 513-621-4500
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