I love reading the negative reviews of this place. Ok, I'm not an owner, granted. But still. Knowing I get even faster wait times to the deliciousness that is Sacred Beast makes my heart swoon.

Look, don't buy into it (ok I just remembered this place needs people to thrive and you know stay open so yes you should patronize this place). I came today with a brother and Father to celebrate Father's Day. It actually was a bit of a mistake. The original place we wanted to go was closed today (losers) but since I had heard good things about Sacred Beast and, even better, they were open, it seemed like a no brainer.

And boy am I glad we came here.

This mix up was even greater than the discovery of penicillin, and that is a scientific fact. The three of us, culinarians all proceeded to order roughly half the damn menu. We started with the salted beets with goat cheese and pistachios. Mostly it was so we can get SOME vegetables in. But really, it was just good. The beats may have been salted, but they were by no means SALTY. The cheese played off well with the earthiness and the pistachios brought a much needed textural component as well as slightly sweet notes that cut throughout the salad.

This we ordered with the Foie Gras, in season strawberry preserves and toast. I love a torchon of foie, and this absolutely did not disappoint. Foie pairs delightfully with sweet fruit and this was no exception. The fatty, unctuousness atop the crusty, toasted bread with bits of char served as the luscious component to fresh, rich strawberries in season. So good you can taste the Cincinatti sunshine in every bite, the foie keeping it just a little longer on your lips (and perhaps a minute or two longer on the hips).

After, we just HAD to order the Korean Fried Chicken. Sorry Colonel, your melted down highway cone of a mac and cheese is delicious but this is the KFC I long and crave for. It's served with a spicy maple that was not what I was expecting. I thought it was going to be sticky, spicy, syrupy but instead it was spicy, sweet and CREAMY. It was perfect to dip super hot (temperature wise) chunks of juicy and perfectly crisp fried chicken into. Pro tip, ask for a side of the chilis which graced our next dish.

Deviled eggs. They may not be a big deal to you, but they're a big deal to me. I don't know what it is about them, but I go crazy for them. And nothing throws me into a pit of despair and self loathing than the rubbery, bland eggs you can get premade at grocery stores. What I'm saying is, they mean a lot to me. They should mean a lot to you, too. These, here at the Sacredest of Beasts mean a lot to me. A beautifully cooked (and not rubbery) egg; the perfect vessel for toppings. In this case, the aforementioned chilis (hot and VERY tasty; a hard balance to nail), PORK RINDS, a little celery leaf (from the stalk) and this super intriguing and just oh so right pickled mustard. The real genius of these things though is that the team at Sacred Beast does a soft boil to the eggs and then, and THEN, tops them with the usual deviled bits. So not only to you get the tasty deviled in deviled egg part on top, but you get this expertly cooked yolk as well. These things were a revelation. After eating them, I had to go back and meet the owner, Jeremy. He said everyone thought he was crazy for wanting to keep the yolk intact. It was crazy. Crazy delicious. It just makes so much sense that even now sitting here typing I am getting angry no one else thought of this. Why aren't we doing this more? I recently cured and smoked my own bacon of which I made sure to save the skin. I think I know what I'm doing this week (read: pork rind deviled eggs).

Last but certainly not least were our mains; double cheeseburgers. We all ordered them, we pressured Father into adding not only the pork belly (which we all did) but also the fried egg. Our double burgers came out as triples. Apparently this is a secret here, so don't tell them where you learned this from but their single is actually a double and their double is, you guessed it, a trip.

Genius.

And it is a damn fine burger. The bun is awesome. Great texture, just bland enough (because come on, it's about the meats and cheese). They also do a thin patty which, as a native Californian, I absolutely adore. The crust on their patties is on point. It makes Maillard himself weep in joy. They come, usually, with pickles and onion but you can get other accoutrements as well (tomato and lettuce, bib in this case). The one little misstep to me were the pickles. I love a good dill pickle and there's I don't think added to much to the burger. I may have wanted something else to cut through the meat and fat instead. Maybe pickled red onions. I'm not sure. But if this was the one misstep, then they are doing pretty damn good.

This place is a must stop in Cinci. Come in, support a lovely family and great servers.

Not a bad little theater. Great popcorn! Dare I say it-real butter! They have assigned seats, which I prefer. But i don't care for the seats much. They don't recline and the awkward table in between are, well...awkward. Service is good, they actually try to not obstruct your view. I can appreciate that. Food looks a bit on the pricey side, will have to stop in another day to scope it out.

I'm pretty ambivalent when it comes to this eatery. Nothing against it, its not the cleanest, its super cheap. That said I do have a weak spot in my heart for their spicy chicken sandwich.

I have to be honest, since moving out here last year, I really didn't think this place was "for me". It was mostly the name. I assumed it was all soups, like a slightly more underwhelming souplantation. Lord how I wrong I am! They actually have good burgers! And really good fries! And any place that had muffaletas is a ok in my book.

Oh and they have soups too.