The Cincinnati Bailliage made an encore visit to the Mercer OTR restaurant to celebrate the annual fall dinner on Sept. 16, 2018. This highly successful culinary establishment is located in the heart of the trendy and newly renovated neighborhood known as “Over the Rhine.” It combines rustic Italian cuisine with modern innovations. Owner Jon Zipperstein, Executive Chef Kyle Roberts, and general manager Emmy Friedrichs have masterfully conspired to catapult this eatery to the top of the restaurant scene in Cincinnati. Mercer OTR has the uncanny ability to make its patrons feel each member of the staff is honored to see them, much like a scene out of a “Cheers” episode.

Dame Mary Ivers and Chevalier Bill Ivers
Dame Mary Ivers and Chevalier Bill Ivers
Chevalier John Mocker, Dame Moira Lyon, and Joseph Lyon
Chevalier John Mocker, Dame Moira Lyon, and Joseph Lyon










Mercer Kitchen Team
Mercer Kitchen Team
Joann Mead and Chevalier Charles Mead
Joann Mead and Chevalier Charles Mead

Members were warmly greeted by Ms. Friedrichs and ushered to the bar for glasses of outstanding Austrian sparkling wine and passed appetizers. Attendees recounted recent events while either gazing out a large picture window onto a busy downtown Cincinnati street scene or watching 1960s action films shown on TV screens around the bar. The main event of the evening was an exquisite five-course dinner including chilled white asparagus soup, Lobster risotto, and dry aged sirloin steak, all expertly paired with wines chosen by Vice Echanson Mary Horn and her wine committee. The event was orchestrated by Vice Conseiller Gastronomique Chuck Hong and Chef Roberts under the careful guidance of Bailli George Elliott.

This is the second “home run” event that this Bailliage has experienced at Mercer OTR and it will likely not be the last.


Salmon Tartare, Sesame, Soy, Seeded Crackers
Caviar, Potato, Chive, Crème Fraiche
Chicken Liver Mousse, Fig, Crostini
Szigeti, Gruner Veltliner Brut, Burgenland, Austria, NV

Tomatoes, Berries, Aged Ham, Emmenthaler, Herbs
Chateau de Trinquedevel Tavel Rose, Rhone Valley, France, 2017

Chilled White Asparagus Soup, Preserved Lemon, Arugula Oil, Garlic Chips
Wittman, “100 Hills” Dry Pinot Blanc, Rheinhassen, Germany, 2016

Risotto, Lobster, Scallop, Tomato Broth
Rolland Lavantureux Chablis 1er Cru Vau de Vey, Burgundy, France, 2016

Dry-aged Strip Loin, Fermented Mushrooms, Smoked Potatoes, Nori Mustard, Grilled Gem Lettuce
Rudd Estate, Samantha’s Cabernet Sauvignon, Oakville Napa Valley, 2011

Chocolate Pot de Crème, Dipping Biscotti
Blandy’s 10-Year Rich Malmsey, Madeira, Portugal

Photos by Jan Smith