Romanesco, Mango, Hearts of Palm, Almond, Mango Vinaigrette, Feta
“Beets Three Ways”
Caramelized Pecan, Fennel, Gorgonzola, berries
“Seared Red Snapper”
Corn Risotto, Pickled Radish, Sautéed Asparagus
Meet The Chef
Executive Chef Michael Weirich, a twenty year-old native of Cincinnati, is currently studying chemical engineering at Vanderbilt University, in Nashville Tennessee. With over 12 years of cooking experience, his passion for all things culinary has been influenced by his time living in Singapore, learning from professional chefs, and thousands of hours of practice in the kitchen cooking for family, friends, and professionally for guests. Michael has competed in numerous cooking competitions, including on TV, shares his work on his dedicated food instagram (@mikeydubsfood), and is currently authoring his first cookbook, Think Like a Chef to Cook Like One. Chef Weirich also loves to use his knowledge of chemistry and food science to surprise guests with molecular gastronomy over the course of the dining experience.
In the summer of 2020, Chef Weirich founded Restaurant Confluence in lieu of his cancelled Vanderbilt research position. It quickly became a popular weekly pop-up dining series, selling out and making an appearance on local TV news and a feature in Cincinnati Magazine. By popular demand, he reopened confluence in the winter and impressed repeat customers with his signature tasting menus and a new family-style Italian menu to-go.
With over 100 guests and nearly 800 courses served to date, Restaurant Confluence is proud to offer a new summer menu from June to August 2021! Known for his ability to fuse traditional and modern techniques in the preparation of delicious, elegant food with a whimsical, avant-garde twist, chef Weirich’s new 8-9 course menu showcases fresh, luxurious ingredients in a new light. Menus are subject to change based on the availability of top-quality ingredients; Chef Weirich is meticulous in ensuring only the finest components make up each dish for peak quality and flavor.
For the safety of all patrons we have taken extensive measures to prevent the spread of any disease on the premises. We thoroughly clean and sanitize all areas in which guests have access prior to every weekly seating, in addition the service staff and all residents are fully vaccinated.
“Thank you, chef Michael! On par with the finest dining in Cincinnati at an excellent price point!”
“We were lucky enough to be at the soft opening. Had seven courses, spanning a gamut of cuisines. The plating and presentation were fantastic. Pacing is nice, we had an unhurried 2:15 meal. Plenty of time for catching up with friends and enjoying the evening. The chef was attentive, making sure of any allergies, and pivoting one menu dish to avoid scallops.
The meal definitely exceeded expectations, and I was amazed that all this came from a 19-year-old college student.”
“This is an extraordinary oeuvre from a very young chef with Michelin taste and brilliant in his food composition. The food was on par with any great restaurant in Cincinnati. The steak was cooked to perfection.”
For the safety of all patrons we have taken extensive measures to prevent the spread of any disease on the premises. We thoroughly clean and sanitize all areas in which guests have access to prior to every weekly seating, in addition the service staff will be masked at all times, and no guests will have access to the kitchen at any time during service.