Cincinnati, OHMediterranean

Abigail Street builds a shareable Mediterranean menu around wood-fired flatbread, vegetables, seafood, and meats seasoned across the region. Cincinnati Magazine's dedicated review emphasizes bold flavors and a table designed for passing plates. The Vine Street room adds a focused wine program, making several small dishes and a bottle a natural way to experience the kitchen.

Phoenician Taverna presents Lebanese cooking through hot and cold mezze, grilled meats, seafood, and bread from the oven. Cincinnati Magazine's restaurant profile details careful versions of hummus, kibbeh, and other classics in the Mason dining room. A group can cover more ground by combining spreads, vegetables, skewers, and a larger centerpiece.

Cafe Mediterranean serves Turkish and broader regional cooking from an intimate Erie Avenue room. Cincinnati Magazine's review covers grilled kebabs, eggplant preparations, seafood, and house spreads alongside attentive hospitality. The menu supports a progression from hummus and stuffed grape leaves to charcoal-grilled meats, with Turkish coffee or baklava closing the meal.

Truva's Mason kitchen covers Turkish breads, kebabs, pide, vegetables, and mixed grills in a polished dining room. Cincinnati Magazine's feature identifies it as a Middle Eastern grill and details the breadth of the menu. Fresh bread and shareable appetizers set up larger plates, while Turkish tea and layered desserts extend the meal beyond the grill.

Dean's expands a long-running Findlay Market presence into a full-service Northside restaurant. Cincinnati CityBeat's opening feature traces the family business and names Lebanese dishes such as shawarma, falafel, hummus, and stuffed grape leaves. The Hamilton Avenue room gives those market-tested recipes a sit-down setting, with plates designed for individual meals or a shared table.