Boca

Chef David Falk opened Boca in Cincinnati's Northside neighborhood in October 2001, moved it to Oakley in 2004, and in 2013 relocated it downtown into the historic Sixth Street room that once housed the Maisonette, long the city's most famous restaurant. A Culinary Institute of America graduate who trained at Chicago's Spiaggia and Charlie Trotter's and in Italy, Falk built Boca into a French-and-Italian destination that has topped Cincinnati Magazine's Best Restaurants list and drawn national recognition from Travel + Leisure, OpenTable's Top 100, Forbes Travel Guide, and Saveur.

The beverage program is anchored by a wine and cocktail list, but it also carries a dedicated "Zero Proof" section of five non-alcoholic cocktails, each $12 — an unusually deliberate offering for a room at this level. Four are house builds: the Caribbean Queen (coconut milk, pineapple, demerara, cherry), the Blueberry Basil Fizz (blueberry-basil syrup, lemon, soda), The Cure (ginger, basil, honey, citrus, ginger beer), and the Fragola Pazzo (strawberry-jalapeno, agave, citrus, soda). The fifth is a St. Agrestis Phony Negroni — a bottled non-alcoholic Italian aperitivo, not made in-house — served over big ice with orange. It reads as a true menu section rather than a token gesture, so a non-drinking guest can order with the same care as the table's wine drinkers.

Boca sits at 114 E 6th Street in downtown's Central Business District, behind its signature red door. It serves dinner Tuesday through Thursday 5–9pm and Friday–Saturday 5–10pm, and is closed Sunday and Monday; reservations are strongly recommended at this upscale, special-occasion room (513-542-2022, @bocacincy). It suits diners marking an occasion who want a genuine alcohol-free option alongside a landmark tasting-menu experience. Note that the beverage list rotates, so specific zero-proof drinks may change seasonally.