Wednesday, November 7, 2007 | Cincinnati.Com » CiN Weekly » Dining Guide » Ron's Roost Restaurant and Bar

Ron's Roost Restaurant and Bar

3853 Race Road, Bridgetown 513-574-0222

Ron's Roost is the natural choice of a name for the West Side restaurant and bar. When you sell 10,000 pieces of secret recipe chicken a week and have a menu offering Italian, grilled, barbecue, teriyaki, raspberry, Cajun and fried chicken, it makes sense to go with a poultry-related moniker.

It's the chicken that lured Al Roker to visit Ron's Roost for the Food Network, and it's the chicken that's allowed the restaurant to survive for nearly a half century.

But the options at Ron's Roost aren't limited to its famed chicken. The restaurant could've been christened Ron's Italian Spaghetti with Homemade Sauce or Ron's Pork Schnitzel.

In addition to its roost-ful of chicken options, Ron's menu features halibut, roughy, Icelandic cod and salmon. There's steak and hamburgers, German sauerbraten and Bavarian pork schnitzel. There's also a bar area stocked with adult beverages and nine televisions.

Both the bar and restaurant were remodeled three years ago, shortly before Ron's Roost founder Ron Larkin passed away. Larkin fried up his first secret recipe thigh at the Roost in 1960, and a few things haven't changed since. Chicken still rules the Roost. And the secret recipe - now guarded by Larkin's wife, Olga, and sons Mark and Ron - is still a secret.

"You couldn't get (that recipe) out of any of them," says Pam Ballman, a manager at Ron's Roost. "But it's darn good chicken."

HOURS: Open 11 a.m. to 9:30 p.m. Monday-Thursday, 11 a.m. to 10 p.m. Friday-Saturday and 10 a.m. to 9 p.m. Sunday.


APPETIZERS: Buffalo chicken spring rolls - deep-fried and served with sweet & sour spicy Thai sauce ($5.79)

SANDWICHES: Baked ocean cod sandwich - a fillet of Icelandic cod served on dark rye and accompanied with fries ($7.59)

ENTRÉE: The half-chicken dinner comes with a breast, thigh, leg and wing ($11.19)

DESSERT: Homemade pineapple fritters - chunks of pineapple mixed with homemade batter, deep-fried and then doused in powdered sugar ($3.49, add 50 cents for a scoop of vanilla ice cream)

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Sauerbraten at Ron's Roost.
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Sauerbraten at Ron's Roost.

Chad Howard, Brad Weiss, Tom Pizer and Michael Beauchat start off with some appetizers at Ron's Roost.
Chad Howard, Brad Weiss, Tom Pizer and Michael Beauchat start off with some appetizers at Ron's Roost.


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