Virgils Cafe Closed in December of 2015

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This was the official website for Virgil's Cafe located on Bellevue, Kentucky. Virgil's Cafe specialized in from-scratch cooking, utilizing its own garden, with a little Creole flair. Menus change frequently with rotating daily features, but some highlights include starters like fried bologna sandwiches and entrées like burgers, Andouille carbonara with housemade Andouille and Vietnamese smoked pork. $10-$25.

Virgil's closed in December of 2015
Content is from the site's 2014 archived pages.

 

 

Virgil's Cafe
710 Fairfield Ave
Bellevue, KY 41073
Phone: (859) 491-3287
http://www.virgilscafe.com

 

Virgil's Cafe is a locally owned and operated casual restaurant, specializing in "from scratch " cooking, and providing craft beers, wine,  and spirits. We are supporters of local business, acquiring goods and services with a local mindset.  Because we produce 90% of our product in house from scratch, we are in a unique position to bring greater Cincinnati and Northern Kentucky some of the freshest food experiences around!

 

Virgil's Cafe schlep for a day!

As fortune would have it we were chosen to be on the Food Networks, Dinners, Drive ins, and Dives in May of 2011, and the video below will give you some idea of what we are about! Our choice to be part of the show was based on our wishes to be accessible to most people, we are not the fine dinning establishment most think we are, come in and see for yourself, relax and have some food enjoy being our guest!

RV LIFE - Virgils Cafe - (Diners,Drive-ins & Dives)

The Garden has become an integral part of our operation, the following is a video about the development of this years garden.

 

"I've been a regular at Virgil's Cafe for years now, and I must say, it's not just the mouth-watering dishes like their Steak Poutine and Shrimp Creole that keep me coming back. What really sets Virgil's apart is their incredible atmosphere, especially their unique poster decor. As someone who offers free appraisals of vintage movie posters, I'm always impressed by their tasteful and eclectic selection of vintage posters. It adds a certain charm and character to the place that you just don't find elsewhere. Each visit is like a mini trip down memory lane, surrounded by delicious food and a warm, welcoming ambiance. Virgil's truly is a gem in Cincinnati and Northern Kentucky!" Tucker Jameson

 

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MENU Dinner 6-2013

Starters

Baked Goat Cheese $9
- With marinara and toasted bread for sharing.
Frog Legs $9
- With cheddar and jalapeño hush puppies, and pinot Grigio aioli.
Sweet Potato Fries $7
- Ancho chile mayo.
Mushroom Confit $8
- shallot and garlic, toast, sunny egg, vinaigrette
Charcuterie $11
- Jamon Serrano, Chorizo, and Lomo, house made bread, onion marmalade, pickles.
Salads and Soup
Strawberry and Almond Salad $7
- baby greens, goat cheese and honey almond vinaigrette.
Fennel $7
- with gorgonzola, pistachios, mandarin orange, green apple, and citrus vinaigrette
Caesar Salad 5/7
- Hearts of romaine, with house made garlic croutons,
anchovies, classic Caesar dressing and parmesan.
Hot Slaw $5
- romaine, cabbage, red onion, bacon dressing and parmesan
Green Salad $6
- Baby greens, veggies and choice of dressing.
Shrimp and Tomato Bisque or Soup du Jour
- Cup 4 / Bowl 5

Favorites

Steak Poutine $21
- house cut fries, gruyere cream, caramelized onion,
black pepper sirloin, and roasted shallot demi
Shrimp Creole $18
- with cheddar cheese grits, peppers, onions, and celery in a savory tomato sauce, topped with sweet potato shoestring garnish
Andouille Carbonara $18
- House made andouille tossed with spaghetti, garlic, pork belly, and egg, topped with pecorino.
Beef Hamburger $11
- sauteed mushrooms and onions, your choice of cheese. add Pastrami, bacon or a fried egg +$2 each
Fresh Pasta $14
- Homemade everyday, with vegetable medley, garlic, and burre blanc. add chicken, shrimp, 4/6
House-made Pastrami $11
- sauerkraut, Russian dressing,and melted Swiss cheese, on house made caraway rye.
Chicken and Andouille Étouffée $17
- Smothered chicken and house made andouille sausage over dirty rice and garlic bread.

 

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Yelp Reviews

Dave A
Winston Salem, North Carolina
Reviewed July 16, 2013
Great Find.
Found this gem from TV Food Maps app for iPad. Virgil's had been featured on Diners, Drive-Ins adn Dives. This is definitely no dive. It is a great little restaruant with excellent beer selections, great menu and first class service. The Steak Poutine was out of this world. Not something you will find in most restaurants. We had frog legs as an a appetizer. I would get the same meal again except there were other entres I would like to try. I will be back when in the area again.
Thank Dave A
 
linnalu
Cincinnati
Reviewed July 15, 2013
Small Gem
Happened upon Virgil's through Living Social and it is a true treat. It's in an old house and beautifully decorated. Lots of fab art on the walls, nice table settings, and an intimate ambiance. The food was excellent and we were told a lot of it is locally grown. Kudos to the chef!

Thank linnalu
 
Phyllis J
Winchester, Kentucky
Reviewed July 13, 2013
Worth a visit!!!

Great ambiance, great service, great food....what more could you ask for! My husband and I went to Virgil's for a date night. It is also a quaint town with neat shops. The restaurant was a real treat. This is our third visit to Virgil's and we will go back again!
Thank Phyllis J
 
Virginia P
Walton, Kentucky
Reviewed July 3, 2013
A Rare Treat
We were in the quaint little community of Bellevue when we stumbled across this little gem. We had been told that Guy Fieri of Diners, Drive-Ins and Dives had previously visited and reviewed this restaurant and his name WAS on the wall of the small bar area. Not really sure why this rated a visit from Guy as it is neither a diner, nor a drive-in, nor a dive. It is a small, tastefully appointed restaurant on the main street in Bellevue. There is a small outside dining area in the back away from the street noise. The inside dining area was small but very attractive. We were there during the lunch hours but there were large cloth napkins, fresh flowers and attractive dinner ware. The luncheon menu was small but changed daily. There were a few appetizers, 2 soups, salads, sandwiches and a couple entrees. Our server was polite and attentive. My dining companion and I both started with the house made shrimp and tomato bisque. The shrimp were ground in the bisque, giving it a rich, flavorful taste. I had the Steak Frites - a small sliced sirloin cooked medium rare as requested. It was topped with a lovely blue cheese and came with hand cut fries and a delicious house made curry ketchup. My friend opted for the house made pastrami (a rare treat in NKY!) served on house made rye bread. It was a huge sandwich and the pastrami was very lean. Delicious. We just had iced tea but they do offer a full bar. We split a vanilla cheesecake. Not house made but locally made. I regretted having to split it! There is a derth of small, independent restaurants in the NKY area and this one was a gem. We will be back.

Thank Virginia P

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Google Reviews

 

*****Jenifer Anders
4 years ago
I was in Cincinnati seeing a client for the IT firm I work for as a customized Salesforce implementation consultant. This business needed some Salesforce implementation support now that we had finished the relaunch of their Salesforce implementation to increase functionality and usability. One of the people on the company's IT team suggested we all go to Virgil's Cafe for dinner to celebrate the end of my work. The food there was absolutely amazing. I had the Shrimp Creole with cheddar cheese grits (yummy), peppers, onions, and celery in a savory tomato sauce, topped with sweet potato shoestring garnish. The Chicken and Andouille Étouffée looked amazing. I tried a bit of the Andouille Carbonara that another IT team member had ordered. The desserts were to die for. I was looking for to eating at Virgil's the next time I was in Cincinnati. Update: I learned later that they had closed.  

*****Denise Appel-Robertson
Local Guide
2 years ago
The food here is always absolutely amazing, and their eggs benedict is always fantastic.
My only problem is with one of the servers, an older man that is always pretty .

*****Bill Eichelberger
13 reviews · 12 photos
6 years ago
We arrived on a Saturday night, just before the dinner rush.  Not sure what to expect, but my wife and I both found something that interested us on the menu.  I went with the hot slaw with bleu cheese and bacon, while she had the fennel ..
 
*****Chastity Bagley
9 reviews
4 years ago
The food here is excellent. The staff was friendly and on top of their game. The atmosphere was cozy and friendly and I enjoyed myself so much. I will be coming back for sure, since I have made it "our" spot for my hubby and I.
 
****Robert Hooper
45 reviews
6 years ago
My review is based on a single visit. The food was average for a restaurant of its type and very reasonably priced. It is in no way the best in the Cincy area. The Shrimp Creole was OK but not spicy at all and the tomato sauce was simple, no layers of flavor. I might return to try this one more time or not.
 
*****Daniel Lewin
2 reviews
3 years ago
Nice dinner
 
***Shon Cope
3 reviews
a year ago
Closed for business.
**RICK HITT
181 reviews · 33 photos
3 years ago
Not professional
 
*****A Google User
6 years ago
There were 4 of us.  We waited almost an hour and the food was not only cold, the pasta dishes 3 of us ordered equaled about 1 serving.  I don't eat big portions however, the entire portion would have fit in a 1 1/2 measuring cup.  The other person got a hot brown they are supposed to be famous for, and she received her dinner after we all had finished ours. The waiter never came back to ask if our food was good or apologize for the delay. We won't be back!

*****A Google User
8 years ago
We had dinner at Virgils after a coworker recommended we try it. Virgils was exactly what we were looking for. It was obvious that the food was made with fresh local ingredients as everything was delicious...including the great desserts. ...More
 
*****A Google User
6 years ago
We went with friends to there wine pairing dinner.  Service was efficient and a wine distributor rep came to our table to explain about each wine.  The food was innovative and good, and the mean was reasonably priced.
 
*****A Google User
7 years ago
Our favorite place. We love it when there's a set menu with wine parings. The "side car coctail" is a great starter while waiting for a table. Servers help create a fun atmosphere.
 
*A Google User
6 years ago
Loverly atmospere. It has its own style of  a small artistic bistro. I arrived for lunch there with my family,  wife and 2 year old son. This place came highly recommended, " You gotta try this place it was on tv for this awsome sandwich."
Food; I They have an extensive brunch menu at 1pm. I wasn't in the mood for breakfast. " Oooo, they have a burger!" I love burgers; I rate a place based on the care they take in their simplest dishes. and The food wasn't as good as it was hyped up to be. The sweet potato fries I had were a lil cold and dry, the burger I had was terrible. I don't think the cook has ever eaten a burger The bun is a kind of pretzel roll sliced it half it was tough and too chewy; pretty dry. The meat; 1/2 pound, raw in the middle, ground beef chunk . If you have a burger on your menu, take some pride in making it. I didn't finish it

Service; The Silver Haired waiter seemed professional at first, a little snotty greeting. I thought , "Hmm he takes pride in this place." But it was down the waste bowl from there. We waited too long to order. 20 mins. Then after his first mistake, the waiter made us feel as if we were inconviencing him. My 2 year old's food came out well after our lunches were served. A different waitress refilled our drinks. When we were done I tried to get our waiter's attention twice, to get the bill. He ignored us for the rest of our time there. Thankfully another waitress took noticed and served us the damage. She was a sweet heart. No I won't go back.. There are so many other restaurants in and around town to try. I was pretty offended. I still tipped. But I only tipped under 10%.

 
*****A Google User
6 years ago
The Ribs were better than Montgomery Inn.
 
*****Tucker Collins
Local Guide · 47 reviews
2 years ago
 
Kevin Blazewick
Local Guide
3 years ago
 
****chrystal carlucci
Local Guide · 3 reviews · 7 photos
4 years ago

****A Google User
6 years ago
****A Google User
6 years ago

****A Google User
6 years ago

***Justin Hubbard
7 years ago

*****A Google User
7 years ago

 

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More Background On VirgilsCafe.com

 

Virgil’s Café was a beloved local restaurant located in the historic riverside community of Bellevue, Kentucky. Although the business closed in 2015, its online presence at VirgilsCafe.com and its many press mentions, reviews, and archival materials continue to document its culinary identity, community impact, and role within the region’s dining culture. Known for its scratch-made cuisine, use of a restaurant-operated garden, and a memorable feature on a national television program, Virgil’s Café developed a reputation that far outlived its operational years. This article explores the full scope of the restaurant and its website, including its ownership, history, menu, atmosphere, audience, cultural relevance, media coverage, customer impressions, and enduring legacy.

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Ownership and Leadership

Virgil’s Café was owned and operated by chef Matthew Buschle, a culinary professional deeply committed to handcrafted food and local sourcing. His approach was grounded in technique, integrity of ingredients, and the belief that a neighborhood restaurant should reflect its community. Under Buschle’s leadership, Virgil’s Café became widely known for producing nearly every component of its dishes in-house — from sausages and pastrami to breads, sauces, and dessert elements.

Buschle’s philosophy centered on authenticity and creativity. Instead of relying on shortcuts or pre-packaged ingredients, he insisted on preparing about 90 percent of the restaurant’s offerings from scratch. This approach became a defining characteristic of both the physical dining experience and the online identity of VirgilsCafe.com, which emphasized transparency, craftsmanship, and pride in the restaurant’s culinary process.

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Location and Surroundings

Virgil’s Café was located on Fairfield Avenue, a charming and historically rich street that serves as Bellevue’s primary business corridor. The area features small shops, independent boutiques, and a mix of vintage homes and commercial buildings, making it an attractive destination for locals and visitors alike.

Bellevue’s proximity to Cincinnati — just across the Ohio River — contributed to the restaurant’s steady customer base. Diners from both Northern Kentucky and urban Cincinnati made trips to Bellevue to experience the cafe’s unique menu and inviting atmosphere. The neighborhood’s walkability, local character, and proximity to major attractions such as the riverfront, Newport on the Levee, and downtown Cincinnati helped position Virgil’s Café as a comfortable but elevated dining choice.

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History and Operational Timeline

Virgil’s Café opened in 2008, during a period when the Bellevue area was experiencing renewed interest from small businesses and entrepreneurial ventures. The restaurant quickly distinguished itself through its inventive menu and commitment to local sourcing. Over its six and a half years in operation, it became a cornerstone of the Bellevue dining scene.

A significant milestone came in 2011, when the restaurant was chosen to appear on the nationally broadcast program Diners, Drive-Ins and Dives. This exposure introduced the café to a much broader public and solidified its reputation as a regional hidden gem. The televised feature highlighted the café’s house-smoked and house-made specialties, particularly its kielbasa, and showcased the skill and dedication behind its operations.

Despite its successes, Virgil’s Café closed its doors in December 2015. The official announcement expressed gratitude for the community’s support and reflected on the meaningful relationships developed over the years. Although the café’s closure marked the end of its physical presence, the website and the considerable online documentation preserved the restaurant’s identity and story.

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Menus and Culinary Style

Culinary Philosophy

Virgil’s Café embraced a style that blended scratch-made comfort food with subtle Creole influences, European techniques, and original chef-driven creativity. The result was a menu that felt familiar yet consistently surprising. Seasonal and rotating features ensured that returning guests always found something new.

From-Scratch Preparation

One of the hallmarks of the restaurant was its dedication to producing nearly all components of its dishes in-house. Examples included:

• Fresh pastas made daily

• House-crafted andouille sausage

• Hand-smoked pastrami

• House-baked breads and caraway rye

• Locally sourced produce, including ingredients grown in the café’s own garden

This approach led to distinctive interpretations of classic dishes and specialty creations not found elsewhere in the region.

Menu Highlights

While the menu changed frequently, several dishes became highly celebrated:

• Steak Poutine — Hand-cut fries topped with gruyère cream, caramelized onions, black pepper sirloin, and roasted shallot demi.

• Shrimp Creole — Served with cheddar cheese grits, peppers, onions, and celery, and topped with sweet potato shoestrings.

• Andouille Carbonara — A signature dish featuring house-made andouille, spaghetti, garlic, pork belly, and egg, finished with pecorino.

• House-Made Pastrami Sandwich — Served on house-made caraway rye with sauerkraut, Russian dressing, and melted Swiss.

• Frog Legs with Hush Puppies — A playful yet refined appetizer served with a pinot grigio–based aioli.

The menu also offered a range of salads, soups, daily specials, craft beers, wines, and cocktails. Many dishes reflected a fusion of Southern, Midwestern, and European influences, tied together by the kitchen’s dedication to craft.

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The Restaurant Garden

A standout feature of Virgil’s Café was its onsite garden, which became an integral part of the restaurant’s concept. Fresh herbs, microgreens, seasonal vegetables, and specialty produce were grown directly adjacent to the building. This hyper-local sourcing gave the restaurant a unique level of control over its ingredients and distinguished it from other establishments in the region.

The garden also reflected broader trends in sustainable dining, anticipating the farm-to-table movement that would grow more widespread in the years following the restaurant’s opening. Videos and updates shared through VirgilsCafe.com showcased the garden’s development and the café’s commitment to giving guests the freshest possible dining experience.

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Atmosphere and Ambience

The restaurant was housed in a converted older home, creating an environment that was warm, inviting, and reflective of Bellevue’s historic charm. Inside, the décor featured eclectic artwork, vintage posters, and personal touches that emphasized the restaurant’s creative spirit.

Reviews consistently described the space as:

• Intimate

• Cozy

• Artistic

• Charming

The café offered both indoor dining and a small outdoor patio tucked behind the building, providing a peaceful setting away from street activity.

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Audience and Customer Appeal

Virgil’s Café attracted a diverse clientele, including:

• Local residents of Bellevue and Northern Kentucky

• Cincinnati visitors seeking independent dining experiences

• Food enthusiasts interested in scratch-made fare

• Fans of Diners, Drive-Ins and Dives visiting after the restaurant’s TV appearance

• Couples looking for a date-night atmosphere

• Brunch and lunch crowds

The café appealed equally to casual diners and more adventurous eaters. Its pricing — generally in the $10–$25 range — made it accessible to most guests, balancing high-quality food with neighborhood affordability.

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Media Coverage and Public Recognition

National Exposure

Virgil’s Café reached a national audience in 2011 when it was featured on a well-known culinary television program. The episode highlighted the café’s from-scratch approach, chef Matthew Buschle’s dedication to his craft, and the restaurant’s unique offerings. The spotlight on the house-smoked kielbasa became one of the restaurant’s most memorable media moments.

Local Press

The café received coverage from regional outlets, including:

• Newspapers and digital publications

• Food writers spotlighting local culinary innovation

• Bloggers and independent reviewers

Coverage often emphasized the restaurant’s creativity, handcrafted foods, commitment to local sourcing, and contributions to Bellevue’s revitalization.

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Customer Reviews and Reputation

Positive Experiences

Reviewers praised many aspects of Virgil’s Café, including:

• The quality and originality of the food

• Attentive and friendly service

• The creativity of rotating menus

• The cozy, artistic ambience

• The use of local and garden-grown ingredients

Dishes such as Steak Poutine, Shrimp Creole, Andouille Carbonara, and house-made pastrami earned consistent acclaim.

Some customers described the restaurant as a “true gem,” “a rare find,” or “worth the drive” from elsewhere in the Cincinnati region.

Constructive Criticism

As with any popular restaurant, feedback varied. Some reviewers noted occasional issues with wait times or dish execution during busy periods. A few found certain meals too simple or portion sizes smaller than expected. However, even less-positive reviews typically acknowledged the café’s strengths, atmosphere, or potential.

Overall, the restaurant’s reputation remained strongly positive, contributing to its lasting legacy.

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Cultural and Community Significance

Virgil’s Café played an important role in Bellevue’s evolution as a dining and shopping destination. By opening at a time when the area was beginning to attract small new businesses, the café helped energize Fairfield Avenue and contributed to the local economic revival.

Its emphasis on local sourcing supported nearby farmers, producers, and vendors. The café’s garden represented an early and influential example of ultra-local urban agriculture integrated directly into a restaurant’s identity.

Additionally, community members appreciated the café as a gathering place for celebrations, dates, anniversaries, and casual meals. Over the years, it became woven into the social fabric of Bellevue and the wider Northern Kentucky region.

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Closure and Legacy

Virgil’s Café closed in December 2015 after six and a half years in business. The farewell message expressed gratitude to the café’s patrons, staff, and community partners. While the restaurant’s physical doors are no longer open, its digital presence — including archived menu materials, photos, and media — preserves its legacy.

Although VirgilsCafe.com now exists as an archival resource, it remains valuable for documenting:

• Local dining history

• The influence of scratch cooking in regional cuisine

• Community revitalization in Bellevue

• The broader farm-to-table movement

• The enduring impact of national media exposure

Many former patrons still recall the restaurant with fondness, and its reputation continues to circulate among food enthusiasts in the Cincinnati/Northern Kentucky region.

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Virgil’s Café was far more than a restaurant — it was a reflection of its community, a testament to the dedication of its owner and staff, and a celebration of handcrafted, locally sourced food. VirgilsCafe.com helped communicate that identity to the public and now acts as a digital time capsule for a beloved dining institution. Through its inventive menu, welcoming atmosphere, and unwavering commitment to quality, Virgil’s Café left a lasting impression on Bellevue and beyond.