You’re walking down Vine Street on a Saturday morning and you see it. The line. It snakes past the windows, a mix of hungover college students, young families with strollers, and tourists clutching printed maps of the Banks. Everyone is waiting for the same thing: a thick, caramelized waffle that honestly feels more like a pastry than a breakfast food. That’s the magic of Taste of Belgium Over the Rhine.
It’s loud. It’s crowded.
But it’s arguably the most important anchor in the OTR revitalization story. Jean-François Flechet didn't just start a restaurant; he brought a specific, cast-iron-pressed piece of Wallonia to a neighborhood that, back in 2007, was still trying to find its footing. He started with a single waffle iron at Findlay Market. Now, the OTR flagship at the corner of 12th and Vine is the place where the city meets to argue over whether the chicken or the waffle is the actual star of the show.
The Liege Waffle vs. Everything You Think You Know
Most people hear "Belgian waffle" and think of those airy, fluffy things served at hotel breakfast bars. You know the ones—you pour the batter from a plastic cup and wait for the beep. Forget those. They’re a lie.
At Taste of Belgium Over the Rhine, they serve Liege waffles. These are made from a thick, brioche-like dough, not a thin batter. The secret is the pearl sugar. These little chunks of beet sugar are folded into the dough. When that hit the high heat of a heavy Belgian iron, the sugar doesn't just melt; it carmelizes. It creates this crunchy, dark, glistening crust that protects the soft, buttery interior.
You don't put syrup on these. If you ask for syrup, you might get a polite, slightly judgmental look from the server. You don't need it. The waffle is its own sweetener. It’s dense. It’s chewy. It’s basically a handheld miracle.
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More Than Just a Sugar High
While the waffles are the hook, the OTR location has evolved into a full-service bistro that leans heavily into Franco-Belgian roots while tipping its hat to Ohio ingredients. Take the "Belgium" take on the classic hot brown, or the way they handle mussels. In most US cities, mussels are an appetizer. In Belgium, and at 12th and Vine, they are the main event.
The moules-frites here are legitimate. They arrive in the traditional black pot, steaming with garlic, shallots, and white wine. And the fries? They’re double-fried in the traditional style. They are salty, crisp, and served with a side of mayonnaise because that is how a civilized person eats a potato.
The Famous Chicken and Waffles
We have to talk about it. The dish that launched a thousand Instagram posts. It’s a Liege waffle topped with a piece of fried chicken, hot sauce, and Ohio maple syrup.
Purists might scoff at the syrup here, but the heat from the hot sauce cuts through the sugar of the waffle in a way that just works. It shouldn't work. It’s a heavy, calorie-dense mountain of food. But after one bite, you realize why people wait forty-five minutes in the Cincinnati humidity for a table.
It’s worth noting that the chicken isn't just an afterthought. It’s well-seasoned, juicy, and has a craggy crust that holds up against the moisture of the syrup. It’s a texture game.
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The Beer Culture is Often Overlooked
Because it’s so famous for brunch, people forget that Taste of Belgium Over the Rhine is one of the best places in the city to drink serious beer. They don't just have a "beer list." They have a curated selection of Trappist ales, many of which are served in their specific, branded glassware.
If you’re sitting at the bar, look at the taps. You’ll find things like Duvel, Chimay, and Orval. These aren't your standard light lagers. They are high-gravity, complex liquids that have been brewed by monks for centuries. The staff generally knows their stuff, too. If you tell them you like a specific flavor profile, they can guide you toward a tripel or a quadrupel that will change your perspective on what beer can be.
The Reality of the OTR Vibe
Let’s be real for a second: OTR has changed. When Taste of Belgium first opened this location, the neighborhood was in a state of rapid transition. Today, it’s polished. The restaurant reflects that. It’s bright, with high ceilings and an open kitchen that lets you smell the sugar carmelizing from the street.
It can get loud. If you’re looking for a quiet, romantic spot to whisper sweet nothings, this probably isn't it on a Sunday morning. The energy is high, the turnover is fast, and the clatter of silverware is constant. But that’s part of the draw. It feels like the heart of the city.
What to Know Before You Go
- The Wait is Real. If you show up at 11:00 AM on a Sunday, expect a wait. They use Yelp for their waitlist, so check in virtually before you even park your car.
- Parking is a Puzzle. OTR parking is notoriously tricky. Your best bet is the Mercer Garage or the Washington Park garage, both of which are a short, pleasant walk away. Avoid trying to find a spot on Vine Street unless you have the luck of a lottery winner.
- The Counter is a Cheat Code. If you’re flying solo or with one other person, try to snag a seat at the bar or the window counter. You’ll often get seated much faster than waiting for a booth.
- Take Home a 4-Pack. You can buy the waffles to go. They toast up surprisingly well in a standard toaster the next morning. Just don't microwave them—it ruins the sugar crust.
The Local Impact
Jean-François Flechet’s story is a local legend. A PhD student who started selling waffles from a back-of-the-van setup and turned it into a regional empire. But the OTR location remains the soul of the operation. It’s where the brand proved that Cincinnati had an appetite for something beyond chili and goetta (though they do have goetta on the menu, because this is still Cincinnati).
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It’s easy to dismiss popular places as "tourist traps." But locals still eat here. That’s the litmus test. When people from out of town visit, this is where we take them. Not just for the food, but for the experience of seeing OTR in full swing.
Actionable Tips for Your Visit
If you want the best possible experience at Taste of Belgium Over the Rhine, don't just walk in blindly.
First, go on a Tuesday or Wednesday. The vibe is significantly more relaxed, and you can actually linger over your coffee. Second, try the "Belt" (Bacon, Egg, Lettuce, Tomato) on a waffle. It’s a savory-sweet balance that is less overwhelming than the full chicken and waffle plate. Third, explore the seasonal specials. They often experiment with local produce from Findlay Market, and those dishes are usually where the kitchen staff shows off their range.
Finally, keep an eye on the beer specials. Sometimes they get rare kegs from Belgium that you won't find anywhere else in the tri-state area.
When you finish your meal, walk three blocks north to Washington Park. It’s the perfect way to let the "waffle coma" settle in while you watch the dogs play and the fountains run. Taste of Belgium isn't just a meal; it’s the starting point for a perfect day in Cincinnati.
Check the current menu online before you head out, as they do rotate seasonal items frequently to keep things fresh for the regulars. If you see the carbonnade (a Belgian beef stew made with beer) on the menu during the winter months, get it. It’s a life-changing bowl of food.