Nicholson's Tavern & Pub
625 Walnut St
Cincinnati, OH 45202
Average Cost: $$
Phone:
513-564-9111
Categories:
Burgers,
Fish and Chips,
Brunch,
Gastropub,
Scottish,
Sandwiches,
Crab Cakes,
Farm to Table,
Small Plates
Features:
Full Bar,
Handicap Access,
Kid Friendly,
Patio Seating,
Smoke Free,
Vegetarian Friendly
Best Scottish
The fellow who greets you at the door of Nicholson's Tavern & Pub — the popular Scottish gastropub in Cincinnati's downtown Backstage District across from the Aronoff Center — may well be wearing a kilt. So expect the sense of fun to extend throughout this expansive, 7,500-square-foot pub and its two outdoor patios. Front and center is an oversized, copper-roofed mahogany bar that seats 40. The beer taps and light fixtures are imported from Scotland, and Nicholson's stakes claim to the largest selection of single malt Scotch in the region. Expect pub grub that is well above par from the usual, and know that it will come in substantial servings, too.
"For starters, try the Scotch egg: a hard-boiled egg wrapped in sausage
and bread crumbs presented in a nest of fried pasta with Scottish pub
mustard. Entrées may include cinnamon-roasted pork loin with
apple-cherry chutney, Edinburgh osso buco and Highland strip steak
mesquite that’s grilled and topped with roasted garlic butter and fried
leeks."
—
Gayot
Full bar. Serving lunch Mon–Sat, dinner nightly. Sun brunch 11 am–3 pm.
TOOLS
SHARE
PROMOTE
Restaurant Owners:
The fellow who greets you at the door of Nicholson's Tavern & Pub — the popular Scottish gastropub in Cincinnati's downtown Backstage District across from the Aronoff Center — may well be wearing a kilt. So expect the sense of fun to extend throughout this expansive, 7,500-square-foot pub and its two outdoor patios. Front and center is an oversized, copper-roofed mahogany bar that seats 40. The beer taps and light fixtures are imported from Scotland, and Nicholson's stakes claim to the largest selection of single malt Scotch in the region. Expect pub grub that is well above par from the usual, and know that it will come in substantial servings, too.
"For starters, try the Scotch egg: a hard-boiled egg wrapped in sausage
and bread crumbs presented in a nest of fried pasta with Scottish pub
mustard. Entrées may include cinnamon-roasted pork loin with
apple-cherry chutney, Edinburgh osso buco and Highland strip steak
mesquite that’s grilled and topped with roasted garlic butter and fried
leeks."
—
Gayot
Full bar. Serving lunch Mon–Sat, dinner nightly. Sun brunch 11 am–3 pm.