Comments on: Review: Knotty Pine on the Bayou

By: T time

T time — Fri, 06 May 2011 19:16:11 +0000

The Knotty Pine is Amazing!

By: Johnny M

Johnny M — Fri, 15 Apr 2011 04:13:58 +0000

You need to come out to New Richmond and try Anna Ree’s Andouille Restaurant….Cajun restaurant just past New Richmond heading East towards Point Pleasant…Great Cajun food and atmosphere….right on the OHIO river!! They also are very in touch with local producers and even have their own huge vegetable garden growing in the back yard!! Very cool…well worth the trip!!

By: ro listermann

ro listermann — Sat, 24 Apr 2010 16:58:51 +0000

My first experience Monday April 20th & I must say the service & the food was just incredible. Worth the trip.

By: Oiche_shamhna

Oiche_shamhna — Sat, 07 Nov 2009 18:17:43 +0000

I would venture to guess that none of the previous reviewers have actually had real Cajun Food. In fact if half these reviews were accurate then I would not need reservations but I do. Why? Because the place is packed every weekend and there can be only one reason for this. It is the food. I agree that New Orleans to go is good but no where is Ohio will you find a better Gumbo. As for Bland try there hot and spicy shrimp if you want something hot it packs a ton of heat. I would say that I have taken guest there for over the last 5 years and never once had anyone complain that the food was bad. Go in the summer and they have the perfect deck. I think the mistake most amateur cajun food critics make is that they think Cajun means on fire hot. This is a mistake It may be spicy but Hot is more an tex american thing and not Cajun or should I say French Acadia, and is often a rustic cuisine. and as far as Roux are concerned “Dark roux: The Acadians inherited the roux from the French. However, unlike the French, it is made with oil or bacon fat and more lately olive oil, and not butter, and it is used as a flavoring, especially in gumbo and étouffée. Preparation of a dark roux is probably the most involved or complicated procedure in Cajun cuisine, involving heating fat and flour very carefully, constantly stirring for about 15-45 minutes (depending on the color of the desired product), until the mixture has darkened in color and developed a nutty flavor. A burnt roux renders a dish unpalatable. The scent of a good roux is so strong that even after leaving one’s house the smell of roux is still embedded in one’s clothes until they are washed. The scent is so strong and recognizable that others are able to tell if one is making a roux, and often infer that one is making a gumbo.” And trust me they do an excellent job in this department. As far as NTG they are good but different I would rate them more as Creole Cooking vs Cajun and to one asking about Dee Felice. Yes the food is great there but still $$$

By: Parrothead

Parrothead — Mon, 19 Oct 2009 15:25:31 +0000

Just got back from my first visit there over the weekend. I must say I was less than impressed. I had the blackened chicken over pasta and I can tell you it looked nowhere NEAR what the picture above looks like. The chicken was smaller, chopped up bits and there was less than HALF the amount of chicken in the picture. Also, there was absolutely NO spiciness to the sauce as the review indicates. It was more like a bland, tasteless roux. Most of the meals are way overpriced. Won’t be rushing back.

By: Pine Fan

Pine Fan — Fri, 28 Aug 2009 14:30:29 +0000

I can honestly say it is one of my favorite restaurants in the Cincinnati Area. The saltiness of the food depends on what you order. At times it can be a bit overwhelming, but just ask for light seasoning and you shall receive just that. I do that when I order the Cajun Sampler. I have never had one bad experience there. The service is fantastic, the owners are there every single night cooking and greeting patrons, and the gumbo is heavenly. This is definitely a place you need to visit.

As for recycling oyster shells, I am pretty sure most restaurants that serve oysters recycle them. Of course, they are washed, just like silverware is washed and reused. I know for a fact the oysters are high quality and not out of a simple ‘jar.’ I would make sure you stop getting your information from a 16 year old busser before trying to ruin an establishment’s reputation, Honest Guy.

I have been eating at the Pine for over 10 years now, and always enjoy the food and atmosphere. Be sure to try the fried crawfish and gator, as well…you won’t regret it!

By: Honest Guy

Honest Guy — Thu, 09 Jul 2009 19:57:29 +0000

The oysters on the half shell seemed a little odd. When I asked the busser if they recycled the shells and placed jarred oysters in them…..he replied with honesty, “yes, we do”. Do you really need to hear more about his place or do you need to waste your time reading one more review. Utterly disgusting. A health code violation.

By: CincyCapell

CincyCapell — Tue, 19 May 2009 03:39:14 +0000

Haven’t been to Knotty Pine, but I used to love Dee Felice in Covington. Great music & good Cajun/Creol food. i haven’t been in about 2 years. anyone know if Dee Felice is still good?

By: KSimm

KSimm — Tue, 19 May 2009 00:38:54 +0000

I will defend Knotty Pine. For cincinnati, they have excellent southern food. Next time you go, make sure to try these musts:

1. Crawfish boil (flown in from Lousiana on TUESDAYS only this season)
2. Frog Legs
3. Alligator
4. Fried catfish

You can’t go wrong with any of the four. If they have the grouper special, that is also very good grilled or pan fried.

By: Graham

Graham — Mon, 18 May 2009 21:50:26 +0000

1000% with you. Knotty Pine is over-rated. I find their food oversalted and otherwise underseasoned. I’ve been four times in the last 6 years, each time hoping they had made progress– I want to love this place as the setting is gorgeous and as you say, Cajun food isn’t exactly high on the Cincy list. But I just can’t do it. I do remember liking their red beans and rice, but that might just have been about it. I second the reco for New Orleans To Go. But Cajun with character still requires a roadtrip.