Joe Tucker gets his goetta in the Findlay Market from Eckerlin’s butcher shop, which consistently wins best-of-Cincy awards for its creamy-rich version of the old German dish. It is made as a loaf; Joe slices it thin and grills it until the outside is crunchy and glistening but the interior stays succulent. Goetta may have started as a thrifty, clean-the-kitchen dish; but Eckerlin’s, as cooked by Joe Tucker, is aristocratic.
Other than goetta, there is nothing unique about the menu; but Tucker’s itself is one-of-a-kind. Everything is made with expertise, from scratch, using ingredients from local farms and markets. There is no pretense about these policies; it’s just the way a good restaurant does things.