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Restaurant & Catering
"Seasonally Inspired Global Cuisine"
934 Hatch St.
Cincinnati, OH 45202
(513) 721-COOK (2665) ‎
Hours for a la Carte Dining:
Thursday 5:30pm-9:00pm
Friday & Saturday 5:30pm-9:30pm

Sunday - Wednesday:
Meeting Space, Cooking Classes, Private Parties
Special Events - By Reservation only

Archive for the ‘Hip Happenings’ Category

13 September


Daveed’s returning to Mount Adams

Daveed’s is returning to Mount Adams, to the building on Hatch Street where it began.

David and Liz Cook first opened Daveed’s 934 there in 1999, but moved to Loveland in 2012 to open a new restaurant called Daveed’s Next. They have closed that location and hope to be back in their original spot on the Hill in October, pending liquor license approval.

They own the building, which has been empty since their tenant, Indian restaurant Cumin, closed.

It will not be the same Daveed’s that once served fine dining over the turn of the century. The plan is for a much more casual restaurant, more welcoming to Mount Adamd residents and regular visitors. Nor will it be the sharing of small plates format that the Cooks tried in Loveland. This is a more casual proposition, with small plates, burgers, sandwiches, and entrees.

“People say they’re so happy they’ll be able to come have foie gras and caviar again,” said David Cook. “But no, that’s not what we’re doing.”

It was hard for the Cooks to “casualize” Daveed’s the first time around. But as time has passed, they hope customers will welcome a new, everyday version. David Cook is still the chef, with the same skill and creativity he has always had. But he won’t be working with high-priced ingredients or the same niceties of service – though he does promise they’ll still have duck on the menu.

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About the Owners, Chef David Cook and Liz Cook

Chef David Cook and his wife, Liz Cook, had a vision 15 years ago to provide the area with excellent food in an upbeat, eclectic atmosphere. And, they’ve accomplished and maintained that vision. The hard work they’ve invested into this venture has earned them consistent 4 Star ratings. In fact, they’ve achieved one of the highest Zagat ratings in the country, the AAA 4 Diamond Award 1999-2012. And now, this past year, they’ve created a new restaurant north of Cincinnati to share Chef David’s unique food creations in a more scaled down way.

Chef David and Liz Cook Entering the restaurant industry at the young age of 14 bussing tables and washing dishes, David Cook aspired to become a chef. He enrolled in Midwest Culinary Institute in Cincinnati and after graduating, accepted the position of Sous Chef with the Maisonette Group’s Newport Beach venture across the Ohio River in Newport, Kentucky. His performance there led him to become Executive Sous Chef at La Maisonette, Cincinnati’s 35-year 5-Star Mobile rated restaurant located in the Downtown area.

During his 8 year tenure with La Maisonette, he trained under Chef Georges Haidon and gained extensive knowledge and experience with Classic French cuisine. Additionally, David was mentored by Chef Jean-Robert de Cavel whose focus was more on Nouveau French cuisine.

Once again, his hard work and focus on technique and creative influence were rewarded when he was promoted to Executive Chef of Chester’s Road House.

After a successful career with the Maisonette Group, Chef David and his wife, Liz, decided to spark off on their own venture, Daveed’s at 934. It was located in Mt. Adams where David chose to blend New American food utilizing French techniques and an occasional Asian undertone. “It’s good, fun food at a good price with very good service”, says David. The result is that dining at Daveed’s provided the atmosphere of a New York or Chicago restaurant, with cutting-edge food and excellent flavor profiles.

Last year, they moved from Mt. Adams to the Loveland/Landen area north of Cincinnati and opened Daveed’s Next with the same fun atmosphere and excellent flavor profiles but on a smaller scale.

David was raised in New Jersey just across the river from New York City. His family frequented the city often and introduced him to fine dining at an early age. For this reason, Daveed’s guests will find that the food offers a grand quality without the grand price.

While Daveed’s still attracts the special occasion crowd for private parties and catering, it has evolved to accommodate the everyday crowd. Patrons can still enjoy a plate of Digby Bay Sea Scallops or a Roasted Lavender Pear and Arugula Salad in addition one of his new creations, Smoked Drambuie Duck Breast.

Supporting the local economy is important to the Cook’s. Whenever possible, Chef David buys local. Featuring a booth throughout the Summer at local farmer’s markets, he teaches visitors how to cook and prepare dishes from the local fruits and vegetables available there. In addition, he conducts cooking classes at Cooks Wares in Harper’s Point and Settler’s Walk in Springboro to provide an understanding of food preparation, technique and wine pairing. Chef David also supports and teams up with and The Spicy Olive in West Chester and Hyde Park.

Chef David also supports the local economy by using local foods in his bottled creations. Fatty & Skinny Brand hot sauces and salsa, all-purpose seasoning, spicy rub and his newest creation, Secret Red Gravy, are sold separately but also used in the restaurant in his unique dishes.

20 February


(all classes are held at 6:30pm – 8:30pm unless otherwise stated)

SALADS & MORE! At The Spicy Olive

HYDE PARK Tuesday April 26 2016

Tasting of Chef David’s Secret Red Gravy and Fatty & Skinny Hot BBQ Sauce w/bread

Roasted Ratatouille, goat cheese, arugula

The Spicy Olive Neopolitan Balsamic

The Spicy Olive Oil

Sautee Sesame Chicken

Buckwheat soba noodles, sautéed vegetables

The Spicy Olive Honey Ginger Balsamic

The Spicy Olive Persian Lime Olive Oil

Ice Cream

Drizzled with Cajeta

Topped with The Spicy Olive Cara Cara Orange

Roasted Ratatouille, goat cheese, arugula

The Spicy Olive Neopolitan Balsamic

The Spicy Olive Oil

Goat cheese



1/4 cup           olive oil
1 1/2 cups     small diced yellow onion
1 tsp               minced garlic
2 cups            medium diced eggplant, skin on
1/2 tsp            fresh thyme leaves
1 cup              diced green bell peppers
1 cup              diced red bell peppers
1 cup              diced zucchini squash
1 cup              diced yellow squash
1 1/2 cups     peeled, seeded and chopped tomatoes
1 tsp               thinly sliced fresh basil leaves
1 tsp               chopped fresh parsley leaves
Salt and freshly ground black pepper

Set a large 12-inch saute pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.

Sautee Sesame Chicken

Buckwheat soba noodles, sautéed vegetables

The Spicy Olive Honey Ginger Balsamic

The Spicy Olive Persian Lime Olive Oil

Chicken breast

Buckwheat soba noodles

Vegetables-tell me what to type with what we have in house

Ice Cream

Drizzled with Cajeta

Cajeta (caramel)

1 can Condensed Milk

Remove the label from the can. Co­­ver the can with a lid. Submerge the can in water. Let it simmer on low heat for 3 hours.

Classes are 2 to 2 1/2 hours, unless otherwise noted above, and each student enjoys a taste of every dish, recipes, and demonstration
Classes are demonstration only.
7.0 % tax, 20% gratuity on full amount, beverages will be added to a bill that guests will receive

Call or Visit Daveed’s for a Gift Certificate and give your friends
the gift of an in-home Cooking Class by Chef David!
Daveed’s NEXT Spicy Olive Recipes

Arugula Salad, Honey Roasted Pears, The Spicy Olive Champagne Balsamic

1 lb. baby arugula, washed and dried
Try not to bruise greens.

For vinaigrette:

¼ cup The Spicy Olive Champagne Balsamic
½ cup Extra Virgin Olive Oil
2 T Dijon mustard
½ T Lemon juice
salt and pepper to taste
In a medium mixing bowl, combine balsamic, mustard and lemon juice.  Whisk in oil slowly and season.

For Pears:

3 Anjou pears, cut into 1/8, core out
3 T olive oil
3 T honey
¾ T lavender blossoms
salt and pepper to taste
Toss all ingredients and place on a silpat mat.  Bake at 375º for 15 minutes until golden brown.  Remove and let sit at room temperature.
Microplane Parmigiano Reggiano on top of finished salad

Pork Tenderloin Apricot Balsamic, Bourbon and The Spicy Olive Wild Mushroom Sage Ragu

To serve 6-8 guests
2 pork tenderloin, trimmed and cleaned, cooked
2 Portobello mushrooms, peeled, gilled, large dice
8 white mushrooms, large dice
1 ½ cup Spanish onion, medium dice & caramelized
3 Shallots, medium dice
2 Garlic clove, minced
4 oz Butter
¼ cup bourbon
1 1/4 cups Red wine veal sauce, purchase from Jungle Jim’s
Salt and pepper to taste
In a large, high sided sauce pot, add butter and lightly brown.  Add all mushrooms, shallots, garlic.  Stir frequently until mushrooms become golden brown and liquid evaporates.  Add bourbon and flame.  Season with salt and pepper.
Drizzle The Spicy Olive Apricot Balsamic on cooked pork tenderloin.Drizzle The Spicy Olive Wild Mushroom Sage Balsamic over mushrooms. Finish with Red Wine Veal Sauce.

Sweet Potatoes finished with Vermont Maple Balsamic

4 sweet potatoes, peeled, rubbed with olive oil, salt and pepper
1 onion, sliced into ¼” rounds
3 sprigs fresh rosemary
2 T Extra Virgin Olive oil
On a baking tray, place sliced onion rings on tray.  Drizzle with olive oil.  Place sweet potato rounds on top of onion.  Place rosemary springs everywhere on tray.
Bake at 350 for 20 minutes.  Drizzle with The Spicy Olive Vermont Maple Balsamic and serve.

Daveeds Spread

2 15-oz cans cannellini beans, (white kidney beans), rinsed
1/4 cup extra-virgin olive oil
2 T lemon juice
1/8 tsp salt
freshly ground pepper, to taste
2 roasted zucchini medium diced
Combine beans, oil, lemon juice, salt and black pepper in a food processor; process until smooth. Scrape into a bowl;
Add The Spicy Olive Tuscan Herb olive oil to a dish and serve!


20 November

Let Chef David make your Graduation, Mother’s Day or Special Occasion EASY!

Delicious food To-Go – Relax and Enjoy!

Call (513) 683-2665 for information and to place an order!

Sample Menu

to serve 10 guests 20 pcs potato cups filled with caramelized onions, cheese $30
to serve 10 guests corn chowder $30
to serve 10 guests truffle pasta $40
to serve 10 guests polenta with pancetta, truffle honey $25
to serve 10 guests braised beef short rib $80
to serve 10 guests braised chicken thighs $30


Last Updated: April 30, 2013

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27 December

Thank you for making Daveed’s one of the Top Ten Restaurants in the City!

17 December

From the sublime to the artisan crafted; no party ever duplicated. A true original.

To get started planning your event, please contact us.

Whether you are planning a small, intimate get-together or a large party,
DAVEED’s NEXT has many flexible options to meet your specific needs at your space or theirs.

DAVEEDS NEXT Private Dining
Enjoy the privacy of a dining room filled with style and tasteful appointments!
Accomodates up to 30+ guests.
  Wiedemann Hill Mansion
DAVEED’S NEXT is the exclusive caterer for the Wiedemann Hill Mansion across the River in Newport, KY. Let Chef David and Liz Cook assist you in planning your reception, dinner party or corporate event.

Updated 7.31.12
17 December

Then we have the place for you.  Events with David Cook are ideal for both social and corporate functions. The inventive style of Chef Cook’s cuisine, combined with the casually styled restaurant space, is sure to provide the perfect setting for any celebration or get-together.


CALL 513-683-2665 TODAY for information, menu and wine details and available dates for your NEXT successful event!

UPDATED 7.31.12

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