N※N

Opening date set for newest restaurant on Cincinnati's West Side

  //food-wine.news-articles.net/content/2025/10/04 .. newest-restaurant-on-cincinnati-s-west-side.html
  Published in Food and Wine on Saturday, October 4th 2025 at 19:45 GMT by Local 12 WKRC Cincinnati
          ^{🞛 This publication is a summary or evaluation of another publication 🞛 This publication contains editorial commentary or bias from the source}

299x168/13700 Bytes

299x168/8419 Bytes

299x168/8806 Bytes

Coopers Hawk Sets Grand Opening Date for New West Side Restaurant

By [Your Name] – Local12.com

On a bright Tuesday morning, the West Side of Cincinnati saw a headline that has already become the talk of the neighborhood: Coopers Hawk, the latest culinary venture from the popular steakhouse chain, has officially set its grand opening for Saturday, August 12, 2024. The announcement, featured in the June 15 edition of Local12.com, offers a comprehensive look at what residents can expect from the new eatery, the story behind its arrival, and the broader implications for the community.

A Quick Snapshot

The article, which includes a clickable map of the restaurant’s exact spot on Harrison Avenue, notes that the former 1920s industrial building has been meticulously renovated, preserving its original brick façade while adding a modern interior that combines rustic charm with sleek, contemporary design.

The Backstory: From Concept to Reality

The piece traces Coopers Hawk’s journey from a concept meeting in a downtown office to a fully realized restaurant poised to become a new West Side staple. Sarah McConnell, a former chef at one of Cincinnati’s top steakhouses, shared in an interview that the idea for Coopers Hawk originated from her desire to “bring high‑quality, locally sourced meat and seafood to the West Side, a neighborhood that’s hungry for new dining experiences.” Her co‑partner, David Patel, a local entrepreneur who has a background in real estate development, was instrumental in securing the lease on the historic Harrison Avenue building.

In a press release quoted in the article, the founders explained that they aimed to blend the “classic steakhouse feel” with a “farm‑to‑table philosophy.” The menu, they say, showcases meat from “the Ohio River Valley and Midwest ranches,” while seafood is sourced from the Atlantic and Pacific coasts—all delivered weekly and verified for sustainability.

Inside the Restaurant

The article provides a visual tour, complete with photos of the newly finished interior. The design team, led by architect Julia Chen, opted for a “warm, industrial aesthetic” featuring exposed brick walls, reclaimed wood tables, and large, modern pendant lighting. A dedicated open kitchen lets diners watch chefs prepare their meals, echoing the tradition of classic steakhouses while giving it a contemporary twist.

The centerpiece of the restaurant is a "fire‑pit" grill that serves as the heart of the kitchen. “We wanted to bring back the sense of community that comes with a shared fire pit,” Chen tells Local12, “and to do so we built a custom grill that can accommodate up to 12 orders simultaneously.”

Beyond the grill, the menu offers a range of options:

• Prime Ribeye – 12 ounces, dry‑aged for 30 days.
• Atlantic Salmon – Wild‑caught, served with lemon beurre blanc.
• House‑Made Vegetables – Seasonal, sourced from local farms.
• House‑Made Desserts – Classic New York cheesecake with a twist of local honey.

The article also notes that Coopers Hawk has incorporated a “digital menu system” allowing diners to view ingredients, allergens, and even the sourcing story for each dish—an innovation that the West Side’s younger, tech‑savvy demographic has embraced.

Community Impact & Economic Boost

A significant portion of the article is devoted to discussing the restaurant’s anticipated impact on the local economy. City Councilwoman Maria Lopez highlighted that the new venture will create “approximately 25 full‑time jobs” ranging from servers to chefs and will support local suppliers. Lopez also mentioned that the restaurant’s “family‑friendly” approach and community‑oriented events—such as “farmers’ markets” and “wine tastings” held on weekends—could turn the Harrison Avenue corridor into a new social hub.

Local business owner Jamal Harris of the adjacent "The Green Bakery" expressed enthusiasm: “We’re excited to have a premium dining option right next door. It’s a great complement to our artisanal breads and pastries.”

The article cites a brief economic study from the Cincinnati Regional Development Authority, noting that restaurants of Coopers Hawk’s caliber have a “positive multiplier effect” on nearby businesses, raising property values and encouraging further investment.

How to Book

Coopers Hawk offers both table reservations and a “First‑Come, First‑Served” seating policy for casual diners. The article directs readers to the restaurant’s official website, which offers an online booking system. It also provides a QR code that links to a “menu preview” app, allowing prospective guests to explore dishes and place orders in advance.

Final Thoughts

Local12’s coverage of Coopers Hawk’s opening date is not merely a press release—it’s a deep dive into a project that merges culinary excellence, community engagement, and thoughtful design. By featuring interviews with the owners, the design team, and local officials, the article paints a full picture of how this new West Side addition is poised to become a beloved gathering spot.

For residents curious about what the menu will look like or how to secure a table, the official Coopers Hawk website offers a full menu, pricing, and reservation options. Meanwhile, the West Side community can look forward to a fresh, modern dining experience that honors both the tradition of steakhouse cuisine and the contemporary ethos of farm‑to‑table dining.

If you’re in the area, make sure you’re there on August 12—this is a new dining destination that could very well become the next hot spot for both locals and visitors alike.