2009-10-13 21:24:38 - Chef Jean-Robert de Cavel, after an 8 month hiatus on the Cincinnati restaurant scene, announces his newest venture – Jean-Robert’s Table located at 713 Vine Street (formerly Buddakhan).

In selecting this location, Jean-Robert indicated that it is a wonderful downtown location surrounded by many large and small businesses: Kroger, Federated, LPK, Proctor and Gamble, Two Garfield Suites, and the Boutique Hotel (that is home to most of the Aronoff Center for the Arts’ performers when in town) as well as many small businesses in the area which are perfect clients for Jean-Robert’s Table.

We have an excellent local clientele as well as wonderful parking adjacent to our new restaurant which will allows for customer ease of visitation. “No valet will be required,” said de Cavel. The heavy foot traffic in the area, as indicated above, will provide for a wonderful lunch business and certainly contribute to evening dinners.

“Since leaving

Pigall’s, I have had many opportunities to both open restaurants and work in restaurants outside of Cincinnati as well as within Cincinnati; there have been many opportunities. I felt it was important, based on my family’s 15+ years of Cincinnati involvement and living, to continue my home base here in Cincinnati. Jean-Robert’s Table gives me that opportunity to once again create a home base from where I can reside and project my culinary skills,” said de Cavel.

de Cavel continued, “I have had the good fortune during the last 5 months to become directly associated with the Midwest Culinary Institute at Cincinnati State as well as the Cincinnati Symphony Orchestra. I will continue my relationship with both of these entities and hope to expand into additional opportunities as they avail themselves to me.”

The dining concept will feature seasonal fresh dishes influenced by French country cooking by region from Provence to Paris. “I want the concept to be casual, fun and vibrant,” said Jean-Robert. “The menu will feature price points indicative of our current economy but will not sacrifice the quality of ingredients or service for which I have become known. Our intention,” said de Cavel “is to open the restaurant before the end of the year. Like New York, where well-known chefs and restaurateurs are currently gravitating to locations that allow them to develop and operate on minimal investment; i.e., recycling, we believe that we can be up and running in a shorter period of time.”

“I am very excited about this new downtown Cincinnati location. My wife, Annette, and I are extremely pleased to be able to continue with our passion to food and service to the community.”