“We are able to offer everyone an experience that is different from the rest of Cincinnati ... and we have really captured the bistro experience,” Quarter Bistro General Manager Adam Kleshinski said.

With an aesthetically eye-friendly-landscaped front patio, a fine-crafted and well-polished bar with a grade-A eclectic list of wines, liqueurs and beers, and a spacious dining room lit with robust colored lamps, the Quarter Bistro does, in fact, offer a relaxing fine-dining experience.

The restaurant focuses on serving fresh fish, seafood, steaks and pasta and leans heavily on French-Mediterranean and Asian influences.

The quality and consistency of the food we serve is paramount. Our service and ambiance are great,” Kleshinski said, “but I take the most pride in that this restaurant is working and is successful, whereas the two restaurants in this location prior to us couldn’t make it.”

Yes, people have tried before to create a dining experience and attract clientele, but they faltered.

A major reason for the success is due to the flexibility and creativity of owner Jim Evans and the ardent work ethic of Kleshinski.

Kleshinski started as a busboy when the location was called the Latin Quarter. Frankly, he just wanted a job and told management he would do whatever necessary to get his foot in the door.

“I wanted to become a business professional and told them I would learn everything about the establishment (from knowing all the wines on the wine list to running inventory),” he said.

He was hired, worked hard, and quickly climbed the ladder. As a result, he witnessed the shortcomings of the first two restaurants and when Evans purchased and opened the Quarter Bistro, Kleshinski brought to him a list of all the areas where the prior businesses failed to produce a good product.

He also handed Evans a list of ideas to bolster the new business. Evans implemented the necessary changes and now the Quarter Bistro has been named a 4-Star restaurant and considered one of the 14 best restaurants by the local media.

The bistro’s taste derives from two sources: The first is the expertise of executive chef Brian Brinkman.

Brinkman, a former apprentice of Jean Roberts (The Maisonette), brings a reputation and creativity to the Quarter Bistro.

The second is its wine.

“We aim for wines both with great value and great ratings. Our list is exemplary of the best wines available across the nation,” Kleshinski said. “Take the best wine list you can find in town. Then, choose the best wines from off that list and subtract $20 – that is our wine list.”

The Quarter Bistro is open seven days a week. It is open 5 p.m. to 10 p.m. Monday thru Thursday; 5 p.m. to 11 p.m. Friday and Saturday and 5 p.m. to 9 p.m. on Sunday. (Note: the closing times indicate when the kitchen closes; the bar area is open longer depending on business).

For more information, call 271-5415.