The Presidents Room located on the first floor of The Phoenix catering hall opened on May 8, 2014, at the corner of Race and Ninth Streets. It features a full bar for up to 20 guests and a 56-seat dining room.
The dining area of The Presidents Room restaurant seats 56 guests.
Executive chef Jeremy Luers poses in the dining area of The Presidents Room, located inside the Phoenix catering hall on Race Street in downtown Cincinnati.
The Presidents Room at The Phoenix opened Thursday, May 8. The dining area seats 56 guests.
Silverware is elegantly placed on the tables at The Presidents Room.
Coulotte cut of Wagyu beef, ground and flavored with Dijon mustard, capers, garlic and thyme, then brightened with a twist of lemon. It is served with Sixteen Bricks' salty rye bread, sieved hard-boiled egg, and black pepper.
The view onto Race Street from the dining room.
Gnudi, a dish of "naked" ravioli are rolled balls of ricotta and parmesan cheese, eggs and chives, held together by a layer of semolina flour. It's dressed with creamy ricotta, balsamic, brown butter, toasted hazelnuts and crumbled ricotta cheese.
A composition of pickled herring, fingerling potatoes and baby kale, topped with cold-smoked salmon roe. The dish lightly coated with creamy smoked trout dressing, made from a blend of buttermilk, lemon, horseradish, crème fraîche and smoked trout.
A deconstructed rendition of the sweet classic. Petite chocolate cake is paired with coconut gelato and liberally drizzled with chocolate sauce. Toasted coconut and candied pecans spiced with a touch of cayenne pepper, completes this dessert.
The bar area at The Presidents Room seats 20 guests.
Wine and spirit bottles fill the racks behind the bar at The Presidents Room.
The Presidents Room's bar and restaurant chairs feature new upholstery.
The bar area inside The Presidents Room seats 20 guests and offers a wide variety of drinks.
Photos from inside The Presidents Room restaurant, which opening on May 8.
The Presidents Room is on the first floor of The Phoenix catering hall.