Bringing Fun to the Table

Bringing Fun to the Table

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 Igby’s Head Chef, Lauren Brown

Bored with the same bland restaurant menus on your night out? Cincinnati’s Four Entertainment Group encourages dissatisfied diners to check out its newest bar/eatery, Igby’s, to add some flair to your next meal with friends.

 

As of Nov. 10, 4EG’s Igby’s is now open to serve up some of the most unique menu items in the area. The turn-of-the-century building makes a statement all its own with touches of contemporary artwork and light fixtures in each room. Igby’s provides plenty of legroom with three different levels and outside patios on the first and second floors that overlook 6th St.

 

 

Igby’s Head Chef Lauren Brown says a cut-out atrium in the middle of the bar allows patrons to view each level from wherever they are, making the space very unique. Exposed brick and reclaimed wood used in the interior also make for one-of-a-kind architecture and design.

 

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“It’s very open, but cozy and glamorous at the same time,” Brown says. “Everything from a dance floor and DJ to a room with a pool table and rooms filled with modern, yet cozy furniture and large fireplaces.”

 

Igby’s is less of a sit-down, family restaurant and more of a friendly bar environment, which serves unique, upscale and quality cuisine. Brown says all of the menu items are considered “small plates,” making it easy to share and try more than one dish.

 

 

“We encourage people to order several items and share with friends,” Brown says. “We’re not looking to serve our guests full course meals, but simply to curb their appetites.”

 

As the head chef of Igby’s, Brown started her career at 18, cooking under Chef David Falk at Boca restaurant in Northside. Brown later worked under Chef David Cook of Daveed’s in Mt. Adams and also worked at Nada downtown. In 2009, Brown was hired by the University Club of Cincinnati to become the Executive Chef.

 

At just 26, “I was the first woman and the youngest Executive Chef they have ever hired,” Brown says.

 

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After leaving the University Club last spring, Brown worked at an Indian restaurant in Mt. Adam’s called Mantra on the Hill under Chef Yajan Upadhyaya until Oct., when she joined the 4EG team by becoming the Executive Chef at Igby’s.

 

 

Brown says the dishes at Igby’s are somewhat eclectic and follow no specific pattern. Menu items include west coast oysters, yellowfin tuna bites, Irish soda bread made exclusively for Igby’s from Skirtz and Johnston out of Findlay Market, and a variety of other seasonal favorites.

 

Igby’s menu will continually change throughout every season. Brown says she wants each item to be “simple, flavorful and of great quality.”

 

The employees at Igby’s also encourage guests to try their specialty craft cocktails made by renowned mixologist, Brian Van Flandern. Igby’s takes the time to pair every carefully-prepared food item with a creatively-concocted cocktail from the specialty drink list.