Vitor’s Bistro

Cincinnati, United States

3.7

20 reviews

Accepts Credit Cards

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Bussiness info

Takes Reservations
Yes
Delivery
Yes
Take-out
Yes
Accepts Credit Cards
Yes
Good For
Brunch
Parking
Street
Bike Parking
Yes
Wheelchair Accessible
Yes
Good for Kids
Yes
Good for Groups
Yes
Attire
Casual
Ambience
Romantic
Noise Level
Average
Alcohol
No
Outdoor Seating
Yes
Wi-Fi
No
Has TV
No
Waiter Service
Yes
Caters
Yes

Description

Specialties

One block away from North Bend on Harrison Avenue you will find a building with old world charm from the turn of the century that is home to Vitor’s Bistro. Executive Chef Vitor Abreu has comprised a menu with a surprisingly fresh take on breakfast, lunch and dinner. And although Vitor’s is probably most known for the «Unforgettable French Toast» as a dessert or breakfast, do not let that fact deceive you. The menu has a vast collection of cuisine that will satisfy a wide variety of tastes; and as a plus is served to you with flawless presentation. These are the things that only knowledge and experience can bring to the table and Chef Vitor and his staff possess these qualities as if it was second nature. On warm summer nights you can also share a romantic dinner on their outdoor patio with three tiers, fireplace and warm sensuous lighting, or if the weather is unfavorable Vitor’s has three dining rooms to accommodate your needs for any size party

History

Established in 2004.

Vitor’s began as a quant bistro located a half mile down the road from it’s current location approximately four and a half years ago. As business began to grow, the opportunity for the new location arose. Expanding from it’s original occupancy of 20 people to it’s current 75 person occupancy with an additional 50 seats on our new terrace.

Chef Vitor’s specialty began with five course dining at it’s orignal location and currently still offer that same tradition. He specializes in eclectic and nouveau European-​Californian Infusions

Meet the Business Owner

Vitor A.

Business Owner

, Vitor saw his future in food industry at the age of 16, he began the Culinary program at the University of Anchorage, Alaska, washing dishes before and after school for the culinary program to pay for his books. And the rest, as they say, is history. Vitor worked his was up on the lines in kitchens, gathering as much knowledge as he could. He became an executive chef at the age of 19 for Park Row in Dayton, Ohio. He has worked for Jeff Ruby, the world renowned Wyndham Anatol hotel in Dallas, Nicola’s, the Hyatt and the list goes on and on.