Tano was represented by Kathleen Norris of Urban Fast Forward. She said she initially met with Williams more than a year ago, and even then Hamilton was at the top of their list.
"What Tano does so well is he puts delicious food on the plate that is trend aware but also very, very comfortable," Norris said. "He was ready to expand and he's a very experienced chef. He has worked in large organizations where he's managed multiple units, which is not experience every chef has."
The Hamilton Tano Bistro is close to city hall, the Municipal Brew Works, across the street from a hotel and within walking distance of a historic residential area, she said.
"These regional communities are really starting to focus on what they need to be doing to have a millennial recruitment and retention strategy," Norris said. "Hamilton has a very walkable downtown and they're making a lot of investment in building onto that."
The Hamilton Tano Bistro will seat 200 to 210 in 4,000 square feet. Williams said the look there will be a bit more bright and open, employing more earth tones. Construction is scheduled to start upon completion of the Marcum apartments and last two to three months. Williams expects that to happen in spring or summer 2018.
Speaking of the menu, Williams describes it as regional American with influences from Mediterranean, Spanish, Asian and Latin American cuisine. The menu changes four times a year with the seasons, and everything is made from scratch. Williams introduced a menu of 20 small plates in 2016. He also serves creative sandwiches and entrees.
"We were in negotiations over Hamilton when the fire hit Loveland, and life kinda came to a screeching halt," Williams said. "Now we're back on track and slated to do better than ever."
This is an excerpt from the Cincinnati Business Courier, read the rest here.
Visit Tano here