New Chefs for Enoteca Emilia, The Palace

Valentine’s Day at Abigail Street
February 1, 2013
Heart-Shaped Donuts & Conversation Heart Cookies from Busken
February 12, 2013
Chef Beaudin

Chef Beaudin

I happened to be at Latitude 41 in Columbus last week, and got to talking with my waiter. He asked me where I was from (Latitude is in the Columbus Renaissance) and I said Cincinnati. “Oh,” he said, “Our chef is going there! Let me ask him which restaurant he’s going to.”

That chef is Adam Cobb, and the restaurant is Enoteca Emilia.  He’s a graduate of the Culinary Institute of America and a contributor to Food and Wine Magazine.  He’s also trained in Spain and with Daniel Boulud.  I was hugely impressed with his food at Latitude, and can’t wait to see what he does with Enoteca. Jeremy Luers, the previous chef, is starting his own place in the soon-to-be-former Boca location in Oakley.

The Cincinnatian is also welcoming a new chef after Jose Salazar’s departure. Chef Matthew Beaudin, another graduate of the Culinary Institute of America, has some international chops: stints in Hong Kong, China, the Caribbean and Rwanda. He comes from the Gaylord Hotel in Washington, D.C.

Welcome to a city with great access to ingredients and a passionate food community. I’m looking forward to trying your new menus.


  1. CincyCapell says:

    When did Jose Salazar leave? I had no idea that he had left.

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