“The flavor of their products is just so much more intense than anything that I’ve gotten elsewhere,” Stout said. “The 80 Acres product is harvested the day before it comes here.”
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It also installed a tap system to be able to offer a rotating selection of beers from Hamilton’s Municipal Brew Works, replaced Cincinnati’s Graeter’s Ice Cream with the ice cream served at Hamilton’s Village Parlor and sourced bread products from Almond Sisters Bakery.
“We really just wanted to expound on the idea of community and supporting local business,” Stout said. “Part of that we just had to do through our purveyors and food suppliers.”
Coach House Tavern & Grille, which offers cocktails and live music, is located at 100 Berkeley Drive inside Community First Solutions' Berkeley Square community. It features a staff trained by chefs who previously worked at former Cincinnati fine-dining favorites, like Jean-Robert at Pigall's and the Maisonette.
The biggest, and perhaps most interesting, addition to the not-so-secret menu is the Local Burger, a culinary concoction crafted nearly entirely of local products. That includes an 8-ounce burger patty of Reserve Run Farms meat and a cracked wheat bun specifically made for the burger by Almond Sisters Bakery.
Adding even more flavor are 80 Acres Farms’ greens dressed in a house lemon vinaigrette, a compote made from its tomatoes and a basil pesto mayonnaise.
The restaurant is working to find a local source for the cheese it uses on the burger, Stout said.
The initial launch of the Local Burger is made from ground beef and costs $14. Adding a pint of Municipal Brew Works beer and a scoop of Village Parlor’s ice cream will cost a few dollars more. New versions of the Local Burger will available each week throughout the summer, with lamb scheduled to be part of the burger next week.
Stout said the Local Burger has generated interest in the entities that supply its ingredients, with numerous guests asking Coach House if tours are available of their facilities.
“Drew (Johnson of Reserve Run Farms) has said if we want to set up a day, we can bring a group down there and he’d show us around the farm and people are really interested and intrigued by that,” Stout said. “I think everybody, more or less, wants to know where their food is coming from.”
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