This restaurant in an old farmhouse on the outskirts of Cincinnati checks all the boxes: local, seasonal food; a wide-ranging wine list with gentle markups; and a cozy dining room that encourages lingering. Wine Director Annie Rusin says the wine list has tripled since opening due to customers’ interest in trying new things.
From the Sommelier: “We are really excited about the small, boutique producers popping up all over the globe. They are changing the way we think of wine. Many are managing their own small vineyards by hand, and producing some really incredible values.” —Annie Rusin, Wildflower Café
Dish We Loved: Chardonnay-roasted Branstrator Farm spaghetti squash, caramelized Maple Grove Farm apples, goat cheese, fig, organic cream, fried sage, nutmeg