There is no one in the Greater Cincinnati restaurant world more respected for her consistent approach to fresh, nutritious and local food than Julie Francis.  As the owner/chef of Nectar Restaurant, she served delectable farm-focused cuisine using high quality, locally-sourced ingredients.  Nectar offered creative, healthy, vibrant food that supports our local sustainable farmers and food producers.  But don’t confuse her farm-to-table philosophy with a disingenuous attempt to fill a trendy, green market.  Purity on the plate has been Julie’s ace-in-the-hole since long before the local food phenomenon really caught wind in Cincinnati. She closed Nectar this past February and she plans to pursue a private chef business, providing tailored, personal, chef services in client’s homes with an emphasis on fresh, nourishing, and locally-sourced food.  Her sense of flavor and technique still lives on.

“The creative process of cooking is still my favorite part.  Owning a restaurant is hard physical work; there are long hours and lots of different mental tasks.  At the end of the day, I feel like I have accomplished something meaningful here.”

• Local Baby Lettuce and Herb Salad with Roasted Onions, Bacon, Chèvre And Olive Oil Toast
• Asparagus, Leek, and Farro Pilaf with Shiitake, Mint and Pecorino
• Grass Roots Farm Lamb with Fava Puree, Roasted Carrots and Pesto
• Warm Berry Compote with Yogurt and Nut Brittle

(Photo credit: Julie Francis)