Nectar

Hours of Operation

Nectar restaurant serves contemporary seasonal cuisine using quality local and organic products when ever possible. Our small changing menu and wine list reflect the best of the season prepared with a french mediterrianian flair.

Julie Francis, the chef/owner of Nectar Restaurant, is a Cincinnati native who began her on the job training in the restaurant business while studying for a B.F.A from the University of Arizona.In her over fifteen years of experience, she has held such positions as line cook,butcher,saucier, sous chef,chef de cuisine, and executive chef.Highlights of Julie's career include working at Mark Miller's esteemed Coyote Cafe in Santa Fe, New Mexico, and as stagiaire at Montrachet in New York City, one of the counrty's leading French restaurants.

In 1997, as chef of the Galisteo Inn in Santa Fe, Julie was chosen as one of twenty-five national semi-finalists in the Cervena Plates Cuisine Competition for her Chimayo Chile Rubbed Venison with Roasted Baby Beets, Chive Corn Cakes, and Cactus Vinaigrette.

Ms. Francis returned to Cincinnati in 1999 to accept the position as chef de cuisine at Trio restaurant. In 2000, she opened her own venture, Aioli. In the five years as chef/owner of Aioli, Julie received praise from The Cincinnati Enquirer, Cincinnati Magazine, as has been included in the Zagat Guide of America's best restaurants since 2002.

In 2006, Julie relocated Aioli to a smaller, neighborhood location in the city to focus on a seasonally changing menu that utilizes local and organic products,and changed the name to Nectar Restaurant.Julie attributes her love of good food and wine to her family, who exposed her to the pleasures of the table. Her father, Dr. Herbert Francis, has held many titles in the world of food and wine, among them Chairman of the SocietY of Bacchus, Cincinnati chapter( 1975 to present), and Mr. Gourmet, Society of Bacchus, America, 1978.