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Lytle Park Wine & Spirit Series

THE LYTLE PARK HOTEL IS PROUD TO BRING YOU THE WINE & SPIRIT SERIES:

An annual event featuring an array of the world's most celebrated wines and spirits, complemented by the exquisite culinary creations of Subito Executive Chef, Joseph Helm. Surrounded by the beautiful charm of The Lytle Park Hotel, come experience an event Exactly Like Nothing Else.

The Lytle Park Hotel Wine & Spirit Series will ignite your senses and lure you out of the house this winter. Join us at the four-diamond Lytle Park Hotel for an annual celebration, welcoming the top vintners, distillers and educators from the world of wine and spirits.

On October 25, join us at Vista Rooftop as we kick off our Wine & Spirits Series, starting with a Michter's Bourbon Dinner.  The Cincinnati skyline will set the stage for an unforgettable evening of elevated spirits from Michter's Bourbon and exquisite dishes from the talented Lytle Park Hotel culinary team.

Savor an exclusive four-course menu as each dish is expertly paired with a different taste of Michter's Bourbon. 

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  • Another major draw is the property's exquisite food and beverage program, which Woods notes the hotel continues to elevate through brand partnerships and activations like monthly specialty cocktail offerings. On the ground floor, Italian restaurant and lounge Subito offer an impressive culinary experience, as well as dishes such as mouthwatering cacio e pepe, pepperoni and Italian honey pizza (a popular appetizer among the dinner crowd), and the most perfectly prepared filet I've ever tasted. 

    Lauren Brocato/Modern Luxury CS

  • Subito serves scratch-made Italian dishes in a white-tablecloth, jazzy environment where you can indulge in the rich flavors of northern Italy and the warm hospitality of The Lytle's waitstaff without booking a room. 

    The lobby melts into Subito's dining room, with the bar as a halfway point where you can have a glass of wine while you can wait to be seated. You'll catch a glimpse of the kitchen staff, heads down, firing entrees and wiping the edges of the plates before they're whisked away into the dining room. 

    Sami Stewart / Citybeat