Recently, we at Dining Out took a tour through the Walt’s Hitching Post menu, and picked out our favorites, along with items on the menu which we have not had the opportunity to try — yet. According to Donny Arnsperger, GM, and restaurant co-owner along with Bronson Trebbi, Walt’s Hitching Post adjusts the menu periodically, but some items on that menu are patron favorites that have been featured for years.
We began our study of items to recommend at the Starting Gate section of the menu, which features appetizers. We’ve had the bourbon burnt ends, and they are really scrumptious. In fact, if you want a light meal, pair the burnt ends of beef with a side salad and a glass of crisp white wine, and you’re there. The burnt ends amount to eight ounces of beef tenderloin pieces that are marinated in maple syrup and bourbon, then skewered and charred on the grill. Mmmm, are they tasty, and with a salad, or a side and a salad, that’s a pretty good meal. Or get them for the table and share. Another item found at the Starting Gate is the fried green tomatoes and chicken livers combo. While we have not tried this appetizer, it sounds delicious to me. Personally, I do not eat much in the way of fried foods, but I make an exception for fried green tomatoes.
The burnt ends starter is a winner
Next, we moved to the Soups section of the menu, where you will find Walt’s filet mignon chili. In a locality where chili is a passion for Greater Cincinnati, and an often-confounding oddity for visitors to this spot on the map, Walt’s chili is worthy of a place among champions of the chili competition of this metro area. Chili made with filet mignon has to be good, right? Try it, and I’m betting you’ll like it.
Among salads I’ve tried, my favorite is Walt’s Caesar salad, which is made with crispy romaine lettuce, and a classic Caesar dressing, but with croutons made from the eatery’s signature salted rye bread. The dressing for this Caesar is creamy good and loaded with the flavor of this iconic salad. Also, you will find the Monk salad, which features sliced tomatoes, red and green bell peppers, and blue cheese crumbles on salad greens, all pulled together by Walt’s house-made tomato-garlic dressing. Both are delicious salads for vegetarian taste buds.
Walt’s most popular side dish, the signature creamed corn, serving two
Under the Classic Dishes section, you will find several outstanding entrée selections. Among my favorites is the pan-seared salmon, served over steamed asparagus and white truffle beurre blanc, topped with micro greens, tomatoes, red onions, red apples all tossed in garlic oil. For me, salmon is always a go-to at Walt’s. Their preparations are delicious. Another winner is the ahi tuna, crusted in sesame seeds. If you order this dish, I suggest asking for the tuna to be grilled rare, or even extra rare. To meet my taste, the center of the cut must be ruby in color and pink almost to the surface. Properly grilled, tuna is delightful and flavorful. Also in this section is Walt’s vegetarian pasta, a fettuccine feast that features spinach, asparagus and roasted tomatoes in a white wine butter sauce. Or if you prefer, the sauce can be made with olive oil, EVOO I am sure.
One of our favorite dishes at Walt’s is the smoked chicken. There is a small box on the menu devoted to smoked “tender” chicken. You may order a half chicken or a whole chicken. First, the chicken is roasted over an oak and cherry wood fire in the smoker, then baked in Walt’s house-made barbecue sauce. The smoking part of the preparation leaves the chicken with a wonderful flavor, and the barbecue sauce is special as well. Arnsperger added: “Because of the way we do our chickens, roasting them whole, and the time we take to roast them, we finish with a different texture. The chicken is so tender and tasty at the end of the process, and we add our own (homemade) barbecue sauce. It’s just delicious!” Your chicken dinner will come with a house salad and choice of potato, along with salty rye bread.
The bison filet mignon on new woodcut plate, and part of the “Wild” menu
Finally, we took a look at the newest section of the menu, entitled Wild Game. Here you will find an 8-oz. elk strip steak, glazed with applewood cherry demi sauce. Also, there is a 10-oz. bison filet that is remarkable for its flavor and tenderness. The bison is served with onion straws and a red wine demi glaze that are perfect complements for this American heritage cut of meat.
See you at Walt’s Hitching Post!
