Executive Chef Shawn McCoy, along with Saundra McCoy, Shawn’s wife and fellow proprietor, make it clear that fine dining does not mean stuffy: “I want to make good food that people will remember; good food that is not pretentious,” Shawn said.

McCoy, who is primarily self-trained, has a reputation for playfulness with not only his contemporary American cuisine, but also with food titles like “Duck, Here Comes Your Venison”. He is primarily self-trained, but began cooking when he was a child. “I began making breakfast – I wanted pancakes that looked like Frisch’s,” he said.

McCoy moved from pancakes to more sophisticated dishes by moving very quickly through the ranks at the Marriott in Sharonville. Due to his work ethic, kitchen management style and creativity, he became the Marriott’s executive chef by the time he was 21-years-old.

He fine-tuned his craft as head chef at the Academy, a fine-dining restaurant in Hamilton. Additionally, this is where he met his wife and future business partner, Saundra; the couple initiated a catering business while at the Academy.

They left the Academy in 1999, but continued their catering business at the Wildwood Pub in Fairfield. They bought a deli located at Longworth Hall, which they named the S&S Railroad Deli. The couple bought the Brown Dog Café in July, 2003.

Grilled Walleye with Lemon Aioli / Coach's Bar & Grill

Look out Kansas City!!! Coach's Bar and Grill has a brand new seafood provider and they are cranking out some unbelievable menu items fresh and strait from the sea. Get your palates ready for a new and progressive menu arriving very soon. Until then... here is a carefully prepared dish that will make most seafood restaurants in the area nervous.

This recipe will serve 4

Now just rub those succulent filets with some olive oil and sprinkle with salt and pepper. Squeeze a fresh sliced lemon half over all 4. Then it's time to grill, turning them only once, until they reach their perfect flakiness. This will take about 10 min. on Med-Med Hi heat.

Toss the Squash in 2 Tablespoons of olive oil on a baking sheet. Sprinkle with salt and pepper. Then roast at 400 degrees for a short 20 min.

Chop the stems of the chard including the stems while bisecting the leaves. Be sure to chop the chard coarsely.

Heat 2 Tablespoons of olive oil in a large saucepan. Then sauté the shallots and stems until softened.  Add the chard and heat until it is nice and tender. Then sprinkle with nutmeg and that wonderful bacon.

Then... Enjoy!

Posted by Reid Jolly

Join us for Mother's Day Brunch @ The American Restaurant...ends 5/11
Spring Menu @ The Broadmoor Bistro...ends 5/6
First Tuesday Wine Tastings @ Wapango...ends 6/5
Sunday Funday! @ Absolutli Goosed...ends 8/31
Wine Lovers Wednesday @ Marina Grog & Galley...ends 8/31
SqWires Friday Seafood Fest @ SqWires...ends 9/4
Kids Eat Free! @ 5120 Restaurant & Onyx Bar...ends 9/6
SILLY JILLY AT SERENDIPITY @ Serendipity Homemade Ice Cream...ends 9/7
Open for Labor Day 2009 First Time @ Square One Brewery & Distillery...ends 9/7
Labor Day Weekend @ Kokopelli Mexican Cantina...ends 9/7
Sips, Savories and Sweets @ Cafe Metro...ends 9/8
Lafayette Square Bike Race @ Ricardo's...ends 9/8
Live Music on the Patio! @ Solstice Kitchen...ends 9/11
Art Outside @ Schlafly Bottleworks...ends 9/13
Duff's Specials @ Duffs...ends 9/15
Danielle Howle @ Julep's Bistro & Lounge...ends 9/17
HG Squared Exhbit Continues in Sept @ Cafe Trio...ends 9/26
Live Music In Septembe- No Cover!!! @ Three Monkeys...ends 9/26
The Plaza Art Fair @ Starker's Restaurant...ends 9/27
Art in the Park @ Afton House Inn...ends 9/27