ENJOY YOUR MEAL AT HOME
TAKEOUT & DELIVERY NOW AVAILABLE
DoorDash is now available for lunch or dinner! Delivery, takeout, and catering are available now.
Call (513) 771-0022
CHEF + OWNER AARON BOEHM opened Porta Nera Italian American Restaurant in July 2022 with the singular focus to restore the simple, traditional Italian dining experience. His homage to classic “red sauce” Italian cuisine focuses on connecting diners to the rustic, wholesome, friends and family-focused opportunity that is dinnertime.
Come join us. It’s time to eat.
Porta Nera launches with a tightly-focused menu celebrating the very best of regionalized Italian-American tradition. We offer the ideal date night in Northern Cincinnati and unforgettable recipes that allow people to reconnect over the oft-overlooked time we call ‘dinner’. Bring someone special to Porta Nera tonight.
What our guests are saying about us
LOCAL FOOD BLOGGER
“Ro and I had the opportunity to experience Aaron Boehm’s new restaurant in the former Vincenzo’s spot in the Sharonville/Springdale area last week. The all-new menu reminds us of our favorite midtown Manhattan red sauce joints. It pays homage to the Italian-American renditions celebrated by families for generations. There’s purposeful complexity to the recipes that someone with the professional pedigree Boehm has collected just can’t resist. From a gourmet herb butter served with the house bread to the deeply rich layers of flavor and perfectly prepared pastas, it’s approachable fine dining. Nothing less. The casual environment and no-frills service can lull you into thinking this is a redo, but the off-menu features and wine list bring the perfect date night sophistication. Haunted by both the enduring legacy of its predecessor as well the resistance to change and expectations of a tenured Chef turned new owner, this is a new Northern Cincinnati must-dine. The rigatoni bolognese tells you where Aaron has been, but the incomparable chicken parmigiana tells you exactly where this menu is going. A refreshing return to a focus on food and not Chef or operating group diversification will make this an enduring local classic.”