Cantina and Coffee House
Timeless. Relaxed. Refined.
symposium /simˈpōzēəm/ noun: 1. a drinking party or convivial discussion, especially as held in ancient Greece after a banquet 2. drinking together
cantina/ kanˈtēnə/ noun: a wine bar and wine bar that serves small plates.
Raise a glass
and break some bread together.
Whether you're an early bird or a night owl Symposium's here for whenever you are.
2835 Woodburn Avenue
Monday: 7:00 AM - 4:00 PM
Tuesday/Wednesday/Thursday: 7:00 AM- 10:00 PM
Friday: 7:00 AM - 2:00AM
Saturday: 8:00 AM - 2:00 AM
Sunday: 8:00 AM - 4:00 PM
WHAT'S ON THE MENU
Symposium is a cantina in East Walnut Hills’ DeSales Plaza. It features a snack bar, and a café which converts into a wine bar in the late afternoon. There is also a bottles shop for retail sales. Our hope is that Symposium will become a hub for the neighborhood and offer a little something for everyone.
About our Owners.
A native of Chicago, J. Matt graduated from Loyola University Chicago with B.A. in Philosophy in 2003. He heard the call and joined the US Army in 2004 where he was trained at ACES as a chef. Though he loved his time in the kitchen, academia was on the docket. He then earned a M. Ed. from Xavier University and taught Language Arts and Social Studies for several years on the secondary and post-secondary level. Throughout that time, he found himself drawn to the world of hospitality and returned to food and beverage service in 2012 at Metropole, the restaurant within the 21c Museum Hotel in Cincinnati. Later J. Matt worked as a General Manager for the Boca Restaurant Group in Cincinnati before moving into wine & sake wholesale and importing for Cutting Edge Selections. Most recently he has worked as a corporate beverage director for the E+O Restaurant Group. His knowledge of all things food, coffee, tea, sake, beer, wine, and spirits comes from an unending search for the perfect pairing.
Hailing from the Ozarks, Aaron began his 20 year career in a small French restaurant at the young age of 14. Fostering his already present love for the culinary arts he began participating in his highschool culinary program where he competed across several culinary competitions earning 200k in scholarship. Aaron spent time working various jobs in the industry as a butcher, a chef, and anything in between.
In 2012 Chef Aaron Moved to Cincinnati, where he began working at Boca restaurant under the tutelage of Jeremy Lieb, David Falk, Danny Combs, and far too many more to list. Working his way to sous chef over the next 4 years. Eventually an offer was made that he couldn't refuse, the position of Executive Chef at the historic Nicola's Ristorante. After nearly four years though, the call of the wild was too much to deny and he left in hopes of opening his own business. Over the next three years he worked across several local restaurants in hopes of learning every aspect of the business, eating and cooking his way to this day. Eventually leading his way to Symposium.