Walt’s Hitching Post

FABULOUS dinner last night for 4. SEA BASS AND A BIG JUICY STRIP STEAK.
Our waiter was amazing very professional but friendly.
The owner DONNIE and manager SANCHEZ (nickname) make sure to say hello or
Thank you for coming to walt’s.
One dish we love it the filet and a big crab cake and yes lots of crab in it.
We’ll be back soon!
P. S. THE STEAK ARE AMAZING!!! and salty rye bread.
Charlie and Betty C

Service and food have plenty attention to detail. Steaks are King at Walt’s but you may want to split a half slab of ribs for an appetizer. Wine list includes all my Favorite Cabs including Nickel & Nickel and Caymus. Owners are on site and take extra care to show true Kentucky Hospitality. They took an old icon and made it fresh and new! Great Restaurant!

A bit off the beaten path, this is a true old school treasure you can tell people have been going here and enjoying the food for years. I sat at the bar, watched the game and had a great burger. This time I was after the #15 burger on the Cincinnati Magazine’s list, the Trifecta burger. Burger, BBQ and brisket. Everyone gasped as they brought this huge burger out. «What is that?!» could be heard down the bar. Delicious. I also had the green beans with ham, one of their staples. Great! I’ll be back.

Great place for ribs or steak, get full meal for a good value
I drive there about 30 miles each way for a walts fix

Went there this past Saturday night and the filet was awesome. This is a really cool, old but kept up place. The service was exceptional, there were was plenty of wait staff, our waitress never left us waiting or wanting.
I highly recommend this place for the food and service.
The only reason I went 4 stars was our table was right by the entrance and every dope who couldn’t walk seemed to bump into our chairs or table.

OMG! Can’t say enough about Walt’s. Our waitress (Megan) was fabulous and the food was outstanding. Long drive but well worth the trip.

A piece of history and nostalgia… I love that you can see the fire pit as you drive up, the smell of delicious meat escorts you into the restaurant. The mix of equestrian décor, stone and wood creates a quaint and romantic atmosphere. The staff is friendly and professional. Tons of drinks options and a huge wine list. The steak. The filet is the most tender I have ever tasted. I could literally cut it with a butter knife. The salted rye bread, hot slaw… it’s all good, so good. It’s my new favorite place. What a treasure to have such a place in Northern Kentucky!

The best part about it was the steak. It was cooked well and very flavorful. Everything else was ok but not excellent. They have a rye bread drenched in butter. Two things I don’t like. Had the beef ravioli for an appetizer they were decent the barbeque sauce with them was pretty sweet. The biggest problem was the speed of service. As soon as the appetizer plates were removed the salad plates went down then it was 30 minutes before the entrees were served. For me it would have been better if the courses were spread out better.

Not a single complaint, the service was super attentive and then after dinner upon receiving the bill, I expected to spend $ 100+ for the quality and quantity of food was completely surprised by the $ 46.75 tab. Granted we did not have alcohol, just water, two side salads, French onion soup, side for two of mushrooms and onions; we shared the signature strip and side of baked potato. This meal was fantastic overall. Sharing the steak was the perfect amount of food.

My parents took us here for a family dinner. Best steak I’ve ever had and the best meal I’ve had in quite awhile. The salted rye bread and mac and cheese were highlights. Additionally the service was phenomenal.
Steak fans and foodies should be flocking to Walt’s.

Family meal offering is great for a party of 4.
The inside décor is really well done.
Service was excellent, people very nice.
Not a lot of places like it around the area.

Walts is a must do if you’re in the northern Kentucky neighborhood and far exceeded my expectations. I’ve frequented most of the cinci restaurants and walts was one of the first that stood out as truly Midwestern. From the décor to the service to the food it is really a unique experience.
I got the half rib half shrimp platter with creamed spinach. All was above average but combined along with the atmosphere made for a great night.

Walts was a weekly stop during my childhood. Now that they’ve reopened, they’re a little more expensive and a little more modern, but the food is excellent and you get what you pay for. The salted rye bread must be sprinkled with crack, you’ll wolf down 3 pieces before you even know what happened. The ribs, steak and crab cakes are all wonderful. You really can’t go wrong at Walts!

I am in LOVE with Walt’s Hitching Post. The filet here is perfection. Better than Jeff Ruby’s, dare I say, and half the price. I hear the chef was trained at Ruby restaurants so that may be it. They sear the steaks on super high heat then finish them in the oven for a perfect combination of char and tenderness.
The staff and owners here are extremely friendly and accommodating.
You can rent out one of several rooms for a party of any size. They have a couple of rooms which remind me of the private rooms at The Precinct where a group of 10 or so can sit on a first come first serve and request only basis — no reservation needed necessarily. You can also rent out one of the 3 larger main dining areas for a large group/​party.
They have great wine selection. They also have great side dishes and appetizers namely the gigantic oysters and delicious crab cakes with big lumps of crab and onion straws.
Bring a big group or come on a date and you will not be disappointed!
Shout out to our great server, Rudy!

It’s baaaaack! I have to say when they first reopened I was skeptical. They just didn’t have the rye bread right. The prime rib sandwich was questionable and I wasn’t sure they would be open long. But I try to give any new restaurant a couple of tries before I totally ditch them.
I have to say. We go to Walts regularly now. The food is really delicious and they do have the right sear and salt on the rye bread.
The atmosphere is nice. The remodel is tastefully done and they have kept the good part of the ambiance.
It is a bit pricey however so bring plenty of cash or your credit card, especially if you are having cocktails. They have a full bar and a good selection of wines.
But pass on the onion straws. We have ordered them a few times and they are always near burned.
Enjoy.

Came here for dinner one night with an aunt. Made reservations on a Tuesday, did not get seated on time on the night of our reservations. Table setting was not what we requested. Sat close to the band, not great for trying to talk. Especially because that’s not what we requested but that’s all they had. Prime rib was a cut full of gristle and overly spiced. BBQ sauce is definitely not the original recipe. Side items were okay. Mixed drinks were great, dessert was good and service was wonderful. More than likely will not be back.

Who would have thought ordering Sea bass at Walts would have been so good? I mean WOW!
I’ve been going to Walts since I was a kid. Always eating and enjoying their tasty ribs and chicken livers. Yes, chicken livers, which btw are still the best in town like their ribs. Well, I’m here to tell you times have changed. With change and new ownership brings great new beginnings and new menu items. Both have been a welcome change to a great childhood place that invokes great childhood memories but with a welcomed twist. The twist is apparently a combination of the new ownership and new Chef, which needed to happen.
So, those who knew the Walts of years ago, go and enjoy those great ribs. For those who wish they had more of a diversified menu go now and order the Sea bass and fantastic steaks. Both are outstanding.

The food was pretty good (my husband loved the steak, and their tomato garlic salad dressing is excellent). I wasn’t a fan of their bread, and I thought that their menu lacked variety. They mainly have chicken, steak or ribs as entrée choices. The atmosphere is old-​timey and casual. The service was excellent!

Great restaurant and ambiance. Love the ribs which are some of the best around. Great food that seems to be made from scratch.

Went here on a Saturday night for my mother-in-law’s birthday with a party of 7 and a reservation for a private room. Room was ready, and we were taken right in. The décor is rustic and charming. The staff dresses professionally in a way that makes the ambiance classier. Our server was friendly and upbeat. We started with cocktails, which were small but delicious. One was not right, and they fixed it right away. I had their house manhattan, which was very well done. The whole restaurant has a horse racing theme, which is done well. All the martinis are named after triple-​crown winners.
The menu offers enough items to be interesting without overwhelming you. Honestly, the steak, ribs, and smoked chicken are so good, I have to say that’s the route to go. I got the 16 oz. strip, which was cooked perfectly. They season their steaks, sear them on the outside (char-​crusted; don’t be alarmed!) and then finish them on a grill or perhaps an oven. The portions were large enough that I cut my potato and steak in half and took half home for lunch the next day. Skip the asparagus. Others at the table got the chicken which looked delicious and the scallops on a bed of grits, which looked good as well. Every entrée comes with salad and potato choice. I got the caesar salad which was fine, but not extraordinary.
Overall, we had an excellent experience, and an enjoyable evening. I only have one complaint: our entrees came out about 3 minutes after our salads. So most of the table was still working on salads, while our waitress crammed our entrée plates on the table. It’s a double-​edged sword, because I’m glad she brought the entrees out while they were hot and while our steaks were cooked to the proper temperature, but I wish the kitchen had timed it better so we had longer to work on our salads and didn’t feel rushed through that course.