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The Palace Restaurant Review: Ensconced in the historic The Cincinnatian Hotel, The Palace has long held a reputation as one of the city's most elegant dining spots. Executive chef Nathan Sheatzely, from Cincinnati and who began his career at its famed (but no longer operating) French restaurant The Maisonette, is keeping things sophisticated. And he's offering diners five courses. So go ahead and start with the Alaskan king crab salad with touches of charred corn, grapefruit and chimichurri. For the second course, try the braised pork belly with grilled apple, apple truffle vinaigrette, oatmeal crumble and peanut butter powder. A good option for the third course is the pan-seared scallop with hints of bacon, cauliflower mushroom and bok choy. Mains range from "duck duck goose" to roasted wild boar. We recommend the center-cut rib-eye with hollandaise, an egg, English muffin, asparagus and spinach purée. For dessert, there’s the chocolate dome with red wine cake, espresso ice cream and cherry ganache. If the $75 five-course dinner is not enough, indulge in nine courses for $95. The Palace has a Saturday and Sunday brunch, with a "flying pig" breakfast sandwich, featuring duck, ham, Gruyère, caramelized onion and orange sriracha marmalade. The restaurant's goal is to use local products, have an innovative menu and to create a one-of-a-kind dining experience --- and it hits the mark.