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About Tano Bistro

Located in the heart of the community, Tano Bistro offers a simply crafted and seasonally fresh menu full of flavor. The minute you step through our doors, you’re embraced in warmth. Our contemporary dining spaces feature beautiful bars, intimate enclaves, charming private dining spaces, and unique outdoor seating.

Since opening in Loveland in 2009 by husband-and-wife team Tano and Gina Williams, Tano Bistro has evolved continually and expanded to Hamilton while serving the community as Cincinnati's perennially top-rated caterer.

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Our Journey 

The journey began with Tano and Gina Williams starting a catering business from their home kitchen. After quickly outgrowing their own kitchen, they renovated a historic building in December of 2009, in downtown Loveland. The following year, the restaurant expanded into the space next door by adding a bar and patio, increasing their seating to 100. 

On May 28, 2017, Tano Bistro and the apartment building next to it succumbed to a large fire. What many might have considered devastating and a reason to walk away, Tano and Gina saw as an opportunity to revamp the space they, and so many of Loveland’s residents, have come to love. After the building was purchased by the Williams’, the work of restoring the restaurant began.

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The Tano Bistro of today has doubled in size with three different floors, all offering dining and bar experiences. Tano and Gina credit their community for the beginning, middle, and ongoing story of Tano Bistro. The family-like environment for both their staff and patrons will continue to be the heartbeat of why they do what they do – provide high-quality culinary experiences with food whose histories are known before they hit your plate. Through culinary research, dedicated customer service, and cultivating an environment where everyone knows someone, Tano is excited to welcome you in and make you feel at home.

Our Food Formulae 

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Family Farmers

We have sought out like-minded farmers locally.  By knowing who and where our food comes from, we can establish a trusting relationship with regard to howour food is produced.

Regional is best; local is better. Environmentally sustainable farming practices are the past and future of farming.

Rich Vegetables

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Good Fats

Not all fats are bad. Natural fats like butter, tallow, and olive oil are the good ones. Good for our hearts and good for the soul, we choose to use good fats. 

Sensible Seafood

Using the standards set by Seafood Watch as our guide, we work with our purveyors to select consciously sourced seafood, focusing on sustainable practices.

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