Brewed FoodCincinnati

June 21, 2017


Featuring 
Chef Jose Salazar

Salazar Restaurant
1401 Republic St.
Cincinnati, OH  45202

Ticket Price
$65 (includes tax & gratuity)

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Chef Jose Salazar was born in Colombia South America and was raised in Queens NY. Chef Salazar got his start in restaurants as a bartender and waiter at some of New York’s hottest establishments- among them, Donatella Arpia’s Bellini restaurant.  Although the front of the house is where he started, it was the kitchen that really caught his eye. This prompted him to enroll in to the culinary program at the New York Restaurant School. Upon graduating in 2001 he landed an internship with famed Chef Jean George Vongerichten at his name sake restaurant; Jean George. After completing the internship, he went on to work with some of New York’s most celebrated chefs and restaurateurs, including Geoffrey Zacharian of Town, Josh De’ Chellis of Sumile, and Eric and Bruce Bromberg of Blue Ribbon. However it was Jose’s four years working with Chef Thomas Keller that made the most palpable impression on his cooking philosophies. In 2003 Jose was hired as chef de partie to be a part of the opening staff of the highly acclaimed Per-Se restaurant. Then in 2006 he was instrumental in the opening of another of Chef Keller’s projects; Bouchon Bakery, where he became the Executive Sous-Chef.

In 2008, Chef Salazar took his knowledge and experience to Cincinnati Ohio, where he was tapped to be the Executive Chef of The historical Cincinnatian Hotel and Palace restaurant.  It’s there that Jose was able to hone his style of cooking, incorporating the ingredients and techniques of the Americas, Europe and Japan. Since his arrival to the Queen city, Jose has received many favorable reviews, including 5 stars (the highest rating) from Polly Campbell of The Cincinnati Enquirer. He’s also garnered national attention- In 2011 Food and Wine magazine awarded him the title of people’s choice “Best New Chef”.  

In December of 2013 Chef Salazar and his wife Ann opened Salazar, their much anticipated restaurant in the Over the Rhine neighborhood of Cincinnati. Immediately after opening it was clear that Salazar was going to be an instant hit. Their modern bistro is packed nightly with diners eating foods such as duck rillettes, fried oyster sliders, rib-eye steaks, and veal tongue al’a plancha. This little forty five seater, while just around three years old is recognized as one of the best in the city by the dining public and critics alike.

In August of 2015, Jose and Ann opened Mita’s, a 135 seat restaurant located in the heart of downtown Cincinnati. This restaurant features the food and drinks of Spain and Latin America with a formal but laid back design. In just a year and a half Mita’s has already set it’s self apart with wonderful food, service and ambiance. It has received praise from countless publications, both locally and nationally. Chef Salazar and Mita’s have received nominations for “best Chef”, Great Lakes from the prestigious James Beard foundation in 2016 and 2017.

Located in the Over-the-Rhine neighborhood of Cincinnati. The restaurant is built with our community in mind and our menu and atmosphere reflect the neighborhood- a mix of old and new. Chef Jose Salazar celebrates the changing of the seasons with a farm inspired menu that’s, creative and refined, yet, playful and approachable. Salazar is the kind of restaurant that you could pop in, grab a seat at our comfortable bar, a drink and a quick bite, or you could hang out and sample the diversity offered up by our kitchen. We promise to treat you as family and will do our best to make your experience a fun and tasty one.

Jim Matt is an organic chemist who worked in big pharmacy for 20 years. After all that time, he decided to retreat to the brewing industry and has grown in to the Chief Science Officer for Rhinegeist Brewery.

Our name, Rhinegeist, translates to “Ghost of the Rhine” and refers to our place in the historic Over-the-Rhine Brewery District in Cincinnati. Built within the skeleton of the old Moerlein bottling plant (1895), we brew batches of beer that sing with flavor.

We look forward to enjoying the spirit of Brewed Food with you. You can get in touch through the form below, tickets available online.


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The Menu


Denver based Chef & Certified Cicerone Jensen Cummings and Chef Jose Salazar of Salazar Restaurant have collaborated on an exciting menu for the Brewed Food Cincinnati event. Beer pairings and food? You can't beat that!

 Rhinegeist Brewery Knowledge Double IPA

Sourdough Crostini Canape / fava bean & fermented ramp purée

New Belgium Le Terroir

Mix-Grain Blini / hopped yogurt, malted Tender Belly bacon, sour mash salmon roe

New Belgium Abbey & Voodoo Ranger IPA

Wort Broth Ochazuke / torrified wheat, grain soy, nukazuke, shio koji sashimi

Rhinegeist Brewery Truth IPA

Grain Salad / pickled and fresh vegetables, hop vinaigrette

New Belgium 2016 La Folie

Tender Belly Pork Char Sui / lop cheong, barrel aged hoisin, spontaneous dragon fruit

Rhinegeist Brewery Peach Dodo Gose

Spent Grain Marinated Wagyu Steak / fermented peaches, negi onions, miso butter

Download the MenuBrewed Food Cincinnati Press Kit

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