From I-75 North

As you enter the downtown area, get off at Exit 188B for Book Street and just stay going forward for a few blocks. When you get to the stop light at Market Street make a Right Turn. Travel 8 or 9 blocks on Martty Street — Red Feather will be at the intersection of Campbell Street on your Right.

From I-71 North

coming soon

From I-75 I-75 South

coming soon

Meet the Staff
Staff 1

CINCINNATI MAGAZINE REVIEW

Walk through the door of Red Feather Kitchen and you find yourself in a cheerful, brightly lit room with rustic brick walls and a newly installed bar built out of 100-year-old white oak that feels like it’s been here for as long as the building has been standing. The room opens out to a more subdued dining area with gauzy white curtains and an upholstered powder-blue banquette. That shift, from bright and loud to soft and quiet, is something you notice the longer you linger—not just in the thoughtful re-do of the restaurant’s interior but on the menu, where large-scale cuts of meat (described with manly flair as “Tomahawk” and “Hatchet”) are paired with delicately prepared side dishes.
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Staff 1

CITY BEAT REVIEW

Red Feather Kitchen and Wine Bar comes from a partnership of three Ohio natives — chefs Brad Bernstein and Brett Crowe and sommelier Devon Barrett. Each has wide experience in the restaurant and hospitality industry and their friendship and shared backgrounds led to this new addition to the Eastside Cincinnati dining scene.

Located in the former Boca space in Oakley, Red Feather serves up from-scratch house-made dishes using the best possible ingredients. Described as New American, Bernstein says the partners wanted to create a chef-driven restaurant reflecting the diversity of the global influences they each picked up as they honed their craft. They also envision Red Feather as an unpretentious, approachable, neighborhood spot that serves “fun food that people enjoy,” Bernstein says...read more>

 


 

 

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