The Aperture

03/20/2026

Any BBQ spot worth its salt (and pepper), will inevitably have a good sandwich on its menu. Or in our case, two.

Shaved Brisket, Tillamook White Cheddar, Onion Straws, Slaw, Caramelized Onions, Hot Mustard - all on a nicely buttered potato roll.

Cherry Pepper-Brined Fried Chicken, Pimento Cheese, Slaw, Cherry Pepper Mayo - on classic thick-cut Texas Toast.

Here from 11-4 today - but we can’t promise these sandos will last that long. Come get you one while you can.

03/12/2026

Little too chilly for the doors to be propped but we are OPEN! First full week back in action for Barbecue at The Aperture. Feels good.

First come first serve for dining in, carry out encouraged.

We hope to see you all soon🔥

MTG
-Chef JAB

12/17/2025

Due to unforeseen circumstances, we will be closed this evening. Reservations are open and available through December 31st, and we look forward to seeing you to wind down 2025 and ring in 2026!

12/15/2025

Within the grand timeline of the universe that we occupy, two years is virtually nonexistent. In restaurant years, however, it’s a lifetime. With that in mind, we invite you to hear the following announcement.

The Aperture, in its current iteration, will have its last service on Wednesday, December 31st. New Year’s Eve - the day we came in, and now the day (for now) we will go out - plenty more chances to dine with us between now and then. We have made the difficult but necessary decision to pause our present operations, take some time to absorb lessons from the past two years and, along with a little bit of rest and reflection, rebuild for the future that we’re planning to start during early 2026. But we believe that this is not “goodbye” but “see you later” - a worthwhile bridge to cross. After all, most things are difficult far before they become easy.

In a more ordinary time, I suppose I would tell you about how The Aperture came to be. How I sat down with some pens and notebooks, and started working on a dream that had been in my mind for some time - but also one that I felt compelled to bring to reality. All the things that transpired between that evening and when our doors opened (most of which are pretty unremarkable). And perhaps a day will come when it feels right and proper to tell those stories. But for now, I only seek to express gratitude - to our guests, team, community, and all that have supported us. Past, present, and future.

I am often asked about the neon sign that casts a glow through the windows of our entrance; the origins of which I find particularly appropriate during this time of year - Robert Frost, “Stopping by Woods on a Snowy Evening.” A traveler takes a moment to pause during their journey to rest and reflect. A quiet moment to admire and appreciate their surroundings - and how they came to be. But, that period of rest and reflection can only last so long, because there is still a journey ahead.

Miles to go, and promises to keep.

Or in more colloquial terms - job’s not done.

MTG,
JAB

11/29/2025

We invite you to ring in 2026 by joining us for a special New Year’s Eve celebration, one that highlights the partnership between and . On Wednesday, December 31st, we will be featuring a collaborative, seven-course tasting menu that brings the best of two worlds together in one space - showcasing the early stages of ETXE’s journey, while simultaneously celebrating The Aperture’s two-year anniversary.

Our New Year’s Eve experience focuses on the numerous coastal influences that define The Aperture and EXTE - including Spain, Basque Country, and the broader Mediterranean region, both in terms of food and beverages. All of this is made possible by our collective and individual talent - Kyla Mains (The Aperture) and Heather Brady (ETXE) have put together world-class wine pairings, while Chef’s Jordan Anthony-Brown and Scotty Roberson (The Aperture), and Chef David Matern (ETXE), have collaborated on a menu that you don’t want to miss.

Tickets for this experience are $175 per guest, with an optional wine pairing available for an additional $75 per guest. While there will be a dedicated vegetarian tasting menu available, please do note that, given the nature of the nature of this experience, other allergy and dietary modifications may be limited, and require advance notice to ensure that they can be reasonably accommodated.

Reservations are available now via the “Experiences” section on , with full menus to be announced later next week.

We look forward to hosting you as we ring in 2026!

11/15/2025

It’s that time of year - the holidays are right around the corner, which means it’s time to come together with family, friends, co-workers, and everything in between. With that in mind, we invite you to check out the updated “Private Dining” section of our website to plan your next event with you and yours. While we offer a variety of options, Jack Kirr - Director of Private Events - is able to customize and curate our private and semi-private dining options that suit your needs.

And sure, it may seem “easier” to order a few pizzas for the family during the holidays, we all know how that worked out for the McCallister family.

So grab a table. Treat yourself. We’ll take care of the rest.

11/14/2025

Johnny Appleseed - Apple Shrub, San Mon NA Sparkling Wine, Tonic.

Our bar team - and .brown - are as good as it gets when it comes to making cocktails. But that talent also extends to making great drinks for our guests that prefer non-alcoholic beverages. This one in particular is a great fall selection given that we’re in prime apple season.

Whether you choose to imbibe or not, this one is delicious and refreshing.

Back to our regularly scheduled programming this weekend after a great couple of nights with . Lots of announcements coming down the line for the holidays. Stay tuned.

Doors at 5. Well look forward to seeing you when we see you.

11/12/2025

Pear Panna Cotta. Brie Mousse. Chicory Marmalade. Pickled Pear. Walnut Tuile.

One of the first course selections tonight and tomorrow for our wine dinner with .

There’s a reason we nominated for an award from .

Because shooters shoot. And Scooter doesn’t miss.

Two nights only to enjoy this special menu, along with pairings from .

Here until it isn’t. Gone when it’s gone.

MTG.

11/07/2025

11/05/2025

Whole Wheat Pappardelle, Iberico Rabbit Ragu, Miso, Hazelnut, Mascarpone, Ricotta Salata.

We haven’t done many sheeted pastas up to this point, mainly because doing so is largely dependent on Chef JAB’s Kitchen Aid that’s older than some of the people that work here. But now that the clocks have changed and we’re fully into the fall (aka pre-holiday season), sometimes you have to make it work one way or another.

Pappardelle is made from a combination of farm eggs, water, semolina flour, and whole wheat “00” flour. Fitting with the season, it’s tossed with a perfectly fall ragu made from Iberico rabbit, fennel, garlic, onion, mushroom duxelle, and mushroom stock. Miso, mascarpone, hazelnuts, and a healthy dose of black pepper are folded in to order; sage, thyme, and ricotta salata finishes the job.

This time of year is largely about comfort, warmth, and just a touch of nostalgia; and if you’re looking for some or all of those feelings, this pasta will very much take you there.

Curtains up at 5pm on this beautiful fall day. Lots of announcements upcoming - wine dinners, private events, holiday menus and gift cards - just to name a few. Stay tuned but, until then, we’ll look forward to seeing you when we see you.

11/04/2025

Grateful to be mentioned along with our Cincinnati friends thanks to . It’s been an honor and a blessing to be part and parcel of the creative development and growth of the hospitality community - and it’s collective shoutouts and mentions like this that prove the rising tide raises all ships.

There are quite a number of our friends out there that are steering their ships right and proper, but more importantly the teams and individuals that have dedicated their time and energy to rowing in the same direction.

Miles to go. Or knots in this case, if we’re keeping the nautical theme.