Once a year when my husband and I attend a conference in Cincinnati, we go to The Grand Finale for dinner. The inside of the restaurant is old fashioned and in all honesty, does need to be updated/cleaned/remediated. The service and food continues to be quite good. the French Onion Soup is robust and rich, with a nice amount of melted cheese on top; however, this year it was served with deep-fried, thin onion straws on the top. We're not sure why the onion straws were there, other than to add someone's idea of a garnish, but they added nothing to the soup and, in fact, was removed and not eaten. The house side-salad was full of fresh, mixed greens, alfalfa sprouts, and what we were told were house-made dressings. Hubby had blue cheese, which didn't have enough dressing on the salad to really taste it. I had the ranch, which had so much pepper, that was the only thing I tasted. Neither of us finished our salads. The rolls served are warm, crunchy, and good. Hubby had Spunk's crabcakes for his dinner, which tasted exceptionally fresh, with an ample supply of crab verses the fillers and, with the exception of a shell here and there, and the cold. fresh corn and red pepper relish, he recommends the crabcakes and loves them. My dinner was the night's Chef special, which consisted of a Filet Mignon served "Oscar" style, with fresh crab, asparagus, and Bearnaise sauce. The steak was well seasoned, tender, but slightly undercooked for med-rare. A good portion of crab and sauce, with two asparagus spears was tasty. With the steak, I had the rosemary potato gratin, which is served steaming hot and bubbling from the oven in it's own little casserole dish. The taste of the potatoes was rich and heavy and was not a good combination for the rich steak. Next time, I would get something else. We each got a different dessert to end our meal. Hubby got the Chocolate Paradise, which is a flour-less chocolate cake. Served with fresh red raspberries, raspberry puree and whipped cream, this dessert has consistently been top-shelf and in and of itself, worth the trip to this restaurant. I chose the Chocolate Cordial Pie, which is a "mountain" of chocolate mousse, with a very thin crust and some pecans on the bottom. The best thing about this "pie" is the chocolate-covered cherry on the top. The mousse is too sweet and you can actually taste the sugar granules. While still good, I would not get this dessert again. Espresso and regular coffee was very good, full bodied, yet not bitter.
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.