Burlington Restaurants
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- MMistyCincinnati / Dayton •1 review5.0Dined 2 days agoDavid was wonderful and made our experience great.More infoThe PrecinctPrice: Very Expensive• Steak• Hyde Park•4.9
- AAmyVIPCincinnati / Dayton •16 reviews5.0Dined 3 days agoThe atmosphere was excellent and the food was so good. Service was great too! Definitely will go backMore infoRusk Kitchen + BarPrice: Moderate• American• Cincinnati•4.4
- KKellyCharlotte •28 reviews5.0Dined 4 days agoA terrific dining experience as we lucked out and were seated at the chef’s table for lunch. The Wild Boar Pappardelle was terrific paired with the Barbera d’Asti. Food and service were top notch as expected, the chef’s table experience made for more entertainment than expected (as I enjoy cooking and love Italian food).More infoSottoPrice: Very Expensive• Italian• Central Business District•4.8
- JJenVIPIndiana •5 reviews5.0Dined on Jun 14, 2025Food was great, service was excellent, no wait with a reservation!More info6 'N The Mornin'Price: Moderate• Breakfast• East Walnut Hills•4.2
- RrenitaCincinnati / Dayton •1 review5.0Dined on Feb 1, 2025Thanks for providing an outstanding experience. Our witness was extremely helpful and pleasant.More infoIGLOOS at Rusk Kitchen + BarPrice: Moderate• American• Cincinnati•4.2
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Discover Burlington
While you’re in Cincinnati, visit Burlington, which was one of the busiest Underground Railroad crossings before and during the Civil War. The area is now known more for its fantastic Italian cuisine, which isn’t so much traditional as it is adventurous. You can order delectable appetizers, such as Bruschetta Romano. It's homemade bread straight from the oven topped with chopped tomatoes and marinated in a garlic, olive, and olive oil concoction, then sprinkled with Romano cheese. Try a tuna sandwich topped with bruschetta, tomatoes, roasted red peppers and mozzarella for a delicious twist on a lunchtime staple. If you crave a more inventive entrée, try some medallion-sized veal cuts sautéed with lumps of fresh crab and asparagus in a champagne sauce accompanied by garlic-infused bread.