The Foodie Report
Ruminations on food, cooking in and eating out in our area.

It's entirely possible to be a vegetarian in Porkopolis. Pop culture reporter Lauren Bishop blogs about products, recipes and restaurants she's tried for others who eat meat-free. E-mail her at lbishop@enquirer.com.

Nicci King is an unabashed foodie and the Lifestyle/Food editor in The Enquirer's features department. She loves to discover new food faves, and she's on a daily quest to answer one burning question: What's for dinner? E-mail her at nking@enquirer.com.

Enquirer Weekend editor Julie Gaw tends to order the same dish every time she eats at a restaurant, but periodically ventures out to discover something new and fabulous. After living in China, Hong Kong, the Philippines and Thailand for more than 8 years, she craves tasty Asian food. E-mail her at jgaw@enquirer.com.

Food/dining writer Polly Campbell loves every quirk and secret of Cincinnati's food personality, and is on a constant lookout for something good to eat. Keep an eye out for her restaurant picks, or see how she's progressing toward becoming famous for her apple pie. E-mail her at pcampbell@enquirer.com.

Communities reporter Rachel Richardson is on a mission to prove vegetarians eat more than lettuce. She shares both her graduate work on American food culture and food-related news.. E-mail her at rrichardson@enquirer.com.

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Thursday, August 30, 2007

By popular demand, Pigall's info

I got this e-mail from Annette at Pigall's last week and from CinTwin1 yesterday. Sorry for not posting it sooner. Someone else posted it as a comment, too. If you have any other restaurant week questions, feel free to e-mail me (sromine@enquirer.com ) or post a comment!
Celebrate Restaurant Week
With Jean Robert at Pigall’s
Tuesday, September 4th thru Saturday September 8th
Limited Seating in the Loft
At Communal Tables with Reservations
Starting at 6pm
Three Course Menu
Goat Cheese Salad
Choice of:
Salmon or Duck Leg Confit
Assorted Pastry
Price: $25.07
Price does not include Wine, Beverages, Tax or Gratuity
Call Richard for Reservations at:
Or Email richard@pigalls.com


at 7:31 PM Anonymous Anonymous said...

I believe the following more detailed information about the Pigall's menu may be more current (at least, I received it more recently from Annette than what is shown on the main post, which she also sent me):

1st course: spring mixed lettuces tossed with sunflower seeds, sundried cherries, red onion & parmesean cheese in a raspberry vinaigrette.

2nd course:
chipotle bbq organic tofu, grilled & served with a corn, red pepper & cilantro saute & roasted redskin potatoes.


non vegetarian-
grilled pork napolean layered with spinach, goat cheese, roma tomato & red onion over roasted garlic mashed potatoes with a light roasted red pepper cream sauce.

3rd course-
chilled vanilla custard with candied walnuts.

Also, for $15 we will be offering a wine paired with each course.

at 9:15 AM Anonymous Anonymous said...

Oops. Please ignore the post above. Apologies for my mix-up, but that is the menu for Kona. So sorry.

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