So often, in a hotel, the restaurant food seems like it is stuck in some kind of banquet time warp…but that is refreshingly not the case for Cutler’s Restaurant at the Ohio University Inn in Athens, Ohio.
In a word, delicious -- that describes each and every dish offered at Cutler’s, under the direction of Executive Chef Jonathan Lange, who makes a practice of using the freshest ingredients possible with some startling gourmet twists.
The five-spice jumbo sea scallops – with cilantro polenta, mango marmalade, and cilantro oil, are delectable. And the steak and gorgonzola flatbread, with grilled steak, artichokes, roasted red peppers, garlic, and bleu cheese, is succulent and hearty.
There are several salads from which to choose, including Caesar’s, Cobb, an antipasto selection, and a chop house salad, while the stone fruit and spinach salad highlights spinach, bleu cheese, pecans, seasonal stone fruit (strawberries, cranberries, or cherries) with a bacon vinaigrette that is truly a refreshing delight.
Lighter entrees include the jumbo sea scallop and shrimp sauté, a chicken roulade with pancetta and boursin cheese, and turkey sausage and peppers, while the New York strip, filet mignon, ribeye, and barbecue ribs are popular heartier entrée choices. You can also build your own entrée by choosing a chop house or Caesar salad, plus one of the following: pork chop, herb-roasted chicken breast, grilled Atlantic salmon, cornbread-crusted tilapia, seared sea scallops, or the fresh fish catch of the day with your choose of toppings: lemon caper, sweet chili, béarnaise, herb aioli, black bean corn relish, or an Oscar style lump crab sauce.
The parmesan risotto is a wonderful side dish, and a cioppino pasta dish comes with shrimp, sea scallops, the fresh fish catch of the day, mussels, onions, sauced tomatoes, and garlic in a marinara sauce. A four-cheese ravioli is another feature of the pasta section.
The outstanding desserts include a chocolate lava cake, with a warm liquid chocolate sauce inside, then a topping of another luscious chocolate sauce. Original cheesecake is also a popular choice. A raspberry sorbet comes with a lemon bar. A seasonal selection featured an egg nog crème Brule.
Since some of Cutler’s dishes change according to seasonal availability, the wait staff can help you make selections.
A variety of beer, cocktails and wines are available, and live music is featured from 6:30 to 8:30 p.m. Wednesdays, Fridays and Saturdays.
Breakfast and lunch are also served at Cutler’s, which features popular Sunday and holiday brunch buffets with a wide selection of offerings. Hours for breakfast are 6:30 to 11 a.m. Mondays through Fridays, and 7 to 11 a.m. Saturdays and Sundays. (Hours may vary seasonally and during major holidays.)
Reservations at Cutler’s Restaurant are recommended for dinner and Sunday or holiday brunches to ensure a table. Also, reservations are highly recommended during all meals for parties of six or more.
To make a reservation, call (740) 589-3714. Cutler’s is located in the Ohio University Inn, 331 Richland Ave., Athens, OH. On the Internet, Cutler’s can be found on the Web site www.ouinn.com, then click on the Cutler’s Restaurant link.
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