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Behind the Scenes: Planning Spring Restaurant Week
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Since 1803, we’ve been a gathering place. With that legacy comes a whole host of stories that shape the Golden Lamb. As we share tales of our past, we also want to take you behind the scenes and share inspirations from the legends of our present!
The Golden Lamb is preparing an exclusive, one-of-a-kind menu for Greater Cincinnati Spring Restaurant Week happening April 15-21. Join Executive Chef Nick Roudebush behind the scenes in planning this year's menu!
Q: What innovative twists or additions can diners expect on this year's Spring Restaurant Week menu?
Chef Nick: Most items on the Spring Restaurant Week menu are guest favorites with a seasonal twist. One dish that I anticipate will garner the most attention is the return of prime rib for the week. Additionally, this week serves as a celebration of the arrival of spring, featuring dishes such as halibut and other seasonal ingredients emblematic of the season.
Q: How do you ensure that each dish on the menu represents the culinary identity of the Golden Lamb?
Chef Nick: Utilizing a couple of our preferred local farms and seasonal ingredients in the menu is essential. Just Farmin’ provides exquisite lettuce and produce that we incorporate into our dishes year-round. Additionally, we take pleasure in utilizing locally-sourced syrup from Maple Grove Farm, located just a few miles away, and incorporating Madisono's Gelato into the menu is also a nice treat.
Q: For those who may be visiting the Golden Lamb for the first time during Restaurant Week, what do you hope they'll take away from the experience?
Chef Nick: I hope guests take away a complete dining experience, starting with our rich history and exceptional service, followed by a unique dining selection that is not be available elsewhere. From my point of view, the value of the three courses we offer for the price point is quite a steal.
Q: In what ways does Restaurant Week allow you to showcase your culinary creativity and expertise?
Chef Nick: Restaurant Week provides us with an opportunity to break away from the typical routine and infuse more creativity into our dishes. Working with seasonal ingredients is always enjoyable, and it offers a chance to educate our younger team members on unique food preparations they may not encounter daily. While the menu is designed to support charitable donations to children, the community, and our guests, it also serves as a valuable teaching platform for us as culinary professionals.
Q: Anything else you’d like to share?
Chef Nick: The best part of Restaurant Week, for me, is seeing our growth each year. Having been at the Golden Lamb for sixteen years, I remember when just hitting seventy-five Restaurant Week meals felt like a big deal. Last spring, we served over 500 meals — donating over five hundred dollars to the kids. It doesn't get much better than that!
Make your history part of our history — plan your trip to the Golden Lamb!