Value is a favorable combination of price and quality, and the best people in any business field figure out a way to strike that balance to the benefit of all. Or so said my econ professor many moons ago.
At Walt’s Hitching Post in a Northern Kentucky sweet spot about ten minutes from Cincinnati’s Fountain Square, GM Donny Arnsperger, and his partner and co-owner Bronson Tribbi, feature a value offering that they feel works for many reasons. First, and significantly, they took over a restaurant building where the original owner of Walt’s had the perspicacity to see the benefit of huge cold storage facilities — big walk-in freezer and refrigerator spaces.
The bison filet mignon on new woodcut plate, and part of the “Wild” menu
“I fight high food costs by buying in bulk (when it makes sense to do so). We go through a lot of product here, and I have huge storage capacity, so I can buy ten cases of whatever at a lower price than the guy down the street who has room for only one or two cases,” Arnsperger stated. Perhaps Walt’s and the guy down the block sell the same amount of product day to day, but the buying power and storage capacity give Walt’s a pricing edge, Arnsperger said. “I’m not afraid to get my hands dirty and to call more than one purveyor to see what I can work out. That way, I can provide better value to our guests.”
Late last summer, Arnsperger embarked on a Wild Game specialty section within the Walt’s menu. We at Dining Out noted the addition in August last year. At the time, a filet of bison was the only choice in the queue. Since then, Walt’s has added elk, some seafood, and other items not suitable for kosher-style dining. The results have been staggeringly positive, according to Arnsperger. “We are selling a ton — a ton — of bison. Nobody else is doing it, I don’t think. I’m always looking for ways to keep costs down for people, for people who dine here. That’s our edge (actually one of several). We give you a white tablecloth experience, and it’s less (in cost) than the other places that do that.”
Walt’s most popular side dish, the signature creamed corn, serving two
So, the bison is selling because it’s a good deal? “Well, yes, it’s a good deal, but also, it’s unique. Nobody else is offering it the way we are. But really, it’s just an excellent filet — people love it. And when you add that here at Walt’s you get the filet and a choice of potato (baked, mashed or home fries), and a salad included in the entrée price. It’s just a great deal, and our guests appreciate that,” he said.
The elk is a loin cut that is house-butchered into a steak. It too enjoys the benefit of being a novelty not readily available here in the Midwest. “The prep for the elk is the same as it is for the filet; we sprinkle on some Donny’s Dust (steak seasoning) and grill it, searing in the juices. Both are really good cuts of meat, and we’ve had great success with both, but the bison is exceptional.”
The wild-caught halibut entree
And what goes well with those wild game choices? “Two of the favorite sides are the creamed corn (which easily serves two) and the Brussels sprouts. The sprouts, we char them (in a skillet) to soften them a little (but not to the mushy point), and then dress them with a balsamic vinegar reduction. Those are really good! And then we have two popular desserts that are favorites; the peanut butter pie with a chocolate ganache topping and our carrot cake with the special icing.”
In discussing value, Arnsperger also drew attention to the location of Walt’s. Being located at the bottom of the hill on Madison Pike in Ft. Wright, Kentucky is an advantage over the fine-dining places in Cincinnati’s downtown. There is no parking hassle, for one thing, and no expense to park, unless you choose the valet parking service in the lot. Me? I park the car and walk the few steps to the front door — easy. And the access is quick, direct, and simple to navigate. “We sit in a place where there are a lot of nice neighborhoods around here. But we get people from over the river too, from Amberley and Kenwood and Indian Hill. And we especially appreciate the Jewish community and all the people who support us,” Arnsperger said.
Speaking of support, Arnsperger said that Walt’s contributed to the Swords of Iron Fund last year as a way of giving back to the community that regularly supports Walt’s. He especially drew attention to all the support from Jewish patrons during the pandemic, when restaurants were hard-pressed to hang on during the closures and modified dining requirements.
See you at Walt’s Hitching Post!
