Corner of Court & Elm Streets · 513-421-0110 in downtown Cincinnati


Special Events 2014


VALENTINE'S DAY, Febuary 13th - 16th, 2014

Valentine's Day is for (Platform) Lovers! Check out our Sweetheart of a deal w/ One dozen fresh shucked oysters, two entree choices, soup or salad, Chocolate Covered Strawberries for dessert, a bottle of wine to share, & 1/2 hour horse drawn including an Elegant Carriage ride!! AvailableThursday, February 13th thru Sunday February 16th, 2014. Friday the 14th will include an evening with THE FAUX FRENCHMAN!



BOCKFEST 2014 March 7th - 9th

Download a flyer here


Bock Beer and Special Bockfest Menu Including Bockwurst Sandwiches & Dinners.

FREE TOURS!!

Experience 19th Century Cincinnati with a guided visit to the Washington Platform Malt Ovens, deep beneath the corbner of Court & Elm Streets!

 

Live Music

Friday March 7th - Mike Sharfe Trio, 5:30pm-8:30pm and Friday Nights Live!! John Zappa Quartet 9:00 - midnight.

Saturday March 8th - Pam Mallory & The Wayne Yeager Trio 8:00pm- midnight

 

Bockfest Get Back!

Saturday, March 8th - Enjoy a 3 course Bockfest Dinner along with a 4th course of Cincinnati history.

 

12:00 pm - 'How Beer Built Cincinnati'

Join “Over The Rhine-When Beer Was King” author Michael Morgan for a pre-prohibition look at Cincinnati. Learn how a bustling neighborhood with over 300 saloons, and more than a dozen breweries, helped build the 'Paris of America'.

$35.00/person, Reservation Only, Limited Seating

 

 

3:00 pm- 'Cincinnati's Brewing History'

Presented by the Cincinnati Museum Center Heritage Program, join Mr. Jim Bruckmann of the Bruckmann Brewery family for a visual tour of Cincinnati's “golden age of brewing”.

Both programs include a visit to the Washington Platform Malt Ovens.

$35.00/person, Reservation Only, Limited Seating


The Bockfest Buffet

Sunday March 9th, Noon - 3pm w/ Cincinnati Dancing Pigs

Includes assorted fresh Avril Bleh sausages, Roast Lamb, Fresh Oysters, Spent Grain Breads, and much, much more... Celebrate Spring in Cincinnati!!


HOLIDAY JAZZ BUFFETS Easter Sunday, April 20th & Mothers Day, May 11th

Enjoy a tantalizing selection of breakfast & lunch favorites, including Lori's Eggbake, Cheesy Grits, Oven Roasted Potatoes, Breakfast Meats, Carving Station, Fried Chicken, Pastas, Salads, Fresh Fruits, Assorted Pies, Pastries & Desserts, and much, much more featuring THE MIKE SHARFE TRIO!
Easter Sunday, April 20th & Mothers Day, May 11th
24.95/Adults, 20.95/Seniors, 16.95 Children 7-14
11am-3:00pm, Reservations Suggested No Sunday Dinner on Easter Sunday and Mother's Day, Holiday Jazz Buffett only


28th ANNUAL OYSTER FESTIVAL, Friday, March 28th thru Saturday, May 3rd

A 40 + item, fresh oyster menu will be served, prepared by award-winning Chef and Owner, Jon Diebold. Smoked Oyster Salad, Oysters Mardi Gras, and Nantucket Oysters are just a sampling of Oyster Festival fare including, of course, the Platform's famous fresh-shucked Oysters On The Half Shell. More info here


ROADKILL CAFE, Dates to be determined

In addition to their regular menu, a 25+ item “roadkill” menu will be served. Buffalo Fajitas, Wild Boar Burgers, Pigeon Potpie, and Venison Loin Au Poive are just a sampling of Roadkill Cafe fare, including turtle, frog, rabbit, duck & rattlesnake, and others.


WING FLING, Dates to be determined

Patrons are invited to enjoy any of over 40 different wing flavors, all available either bone-in, or boneless, and either Mild, Medium, or “Stupid”. Ten different flavored GROASTERS (lower in fat 'cause they're started on the grill & finished in the oven) will be available this year, allowing wing enthusiasts to enjoy over 250 wing varieties!


15th Annual Crab Carnival,
“Viva la Crab!”
Dates to be determined

Along with their great regular menu, The Crab Carnival menu will offer a wide variety of "Crabbatizers,” Crab Soups & Salads, and a delicious assortment of other crab creations, including Cherry Crab & Crackers, Crab Stuffed Mushroom Caps, and Crab Maggiano! Hot and cold lunch and dinner specials featured daily, all prepared by the award-winning staff at the Washington Platform.