HomeEntertainmentFormer Orchids restaurant will reopen as The 1931 at Netherland Plaza Hotel

Former Orchids restaurant will reopen as The 1931 at Netherland Plaza Hotel


Related stories


Ohio’s beloved AAA 5-diamond restaurant – Orchids at Palm Court, inside the Hilton Netherland Plaza Hotel – was one of many coveted eateries that did not survive the pandemic.

But now, the restaurant is set to reopen, rebranded as The 1931 – an homage to the year the lavish hotel opened amid the Great Depression, dazzling Cincinnatians with its fanciful French art deco style, modern conveniences, ballrooms and seven restaurants.

The reimagined eatery is set to open at the beginning of February, John Gaydos, the hotel’s general manger, told The Enquirer.

“We certainly know that it’s such an unbelievable space and there’s such a history here … We’re (focused) on getting it open and getting people back in this space,” Gaydos said.

The hotel teased the reopening in a Facebook post on Dec. 22.

Bruce Dillon, the hotel’s current executive chef, will lead The 1931’s kitchen. While the service process will be a tad different from Orchids, Gaydos said, the rebranded restaurant will offer similar fine dining with an emphasis on taking patrons back to 1931.

“It’s still going to be an unbelievable menu rooted in the classic fare of 1931. But really something that lets people enjoy being in the unbelievable dining room,” Gaydos said.

Orchid’s at Palm Court history

Upon being awarded five diamonds by AAA in 2017, Orchids shifted its menu to feature a mostly tasting-menu format.

Todd Kelly, the Hilton’s food and beverage manager and executive chef at the time, said he wanted to highlight the kind of fine dining experience that the chefs in his kitchen do so well.

“We have this big, grand dining room. We want to make sure everyone gets a full experience,” he told The Enquirer.

The eatery introduced sophisticated tasting options like foie gras with pomegranate, citrus and matcha, and black grouper en papillote with vadouvan curry and tart apple tzatziki. Kelly also debuted a dessert course of Valencay cheese with gastrique, golden raisins, lime and quinoa.

Despite the shift, the high-end restaurant continued offering prized dishes like the lobster salad topped with a fried poached egg and the chateaubriand for two, which was on the menu long before Kelly arrived.

Kelly left the plaza later in 2017 to assume the role of head chef at the prestigious Atlanta’s Town and Country Club.

The Enquirer will continue updating this story.

- Never miss a story with notifications

- Gain full access to our premium content

- Browse free from up to 5 devices at once

Latest stories



Please enter your comment!
Please enter your name here