CINCINNATI – A new Over-the-Rhine restaurant is promising “a harmonious coupling” of local foods and natural wine.
Pleasantry, which is opening at the corner of 15th and Pleasant streets, will focus on natural wine, which is made just from fermented grapes and nothing else.
The owners, 1215 Wine Bar & Coffee Lab owner Joanna Kirkendall and 1215 sommelier and wine director Daniel Souder, were inspired by a trip to California last year.
"Our food philosophy at Pleasantry inverts the usual relationship of food and wine," Souder said. "So often at restaurants, the wine list is an afterthought. Here, the wine is the driving force."
The owners have hired Evan Hartman as Pleasantry’s executive chef. His menu “expresses Pleasantry's unique philosophy with small plates that highlight impeccable seasonal ingredients sourced from farmers, fishers, and butchers who operate sustainably,” they said in an announcement.
“We are taking the beverage programs we’ve worked so hard on at 1215, and adding food around them for every meal," Kirkendall said.
