Kingsgate Conference Center
Caminetto is Kingsgate Marriott’s full-service restaurant, featuring executive-chef prepared Euro-American cuisine and a daily lunch buffet and menu Monday through Friday, as well as breakfast and dinner.
Known for pasta and pizza, the restaurant uses fresh ingredients including some organic ingredients including herbs grown on site and honey harvested from Kingsgate’s very own rooftop hives. The unique honey production was featured in USA Today.
Throughout the year, Caminetto features special meals such as Easter Brunch, and Mother’s Day Brunch.
The daily lunch buffet features soups, salads, fresh bread displays and entrees. Complimentary parking is provided with a Caminetto purchase.
Bearcat Lounge is a great place to relax after work, get fired up before a game, or have a quick meal in a comfortable, contemporary atmosphere. The menu includes a wide variety of beers, including local selections, bourbon, and wine, as well as sandwiches, soups, salads, and pizza. The patio is perfect for fair weather.
Kingsgate Restaurant Events
Pints & Pies Every Second Thursday of the Month & Weekly Wednesday Trivia Nights
The Bearcat Lounge features Pints & Pies on the second Thursday of every month from 5-7 p.m. Enjoy a pint of locally crafted beer paired with a small pizza for $8. Every Wednesday from 7-10 p.m., put your knowledge to the test at Trivia Nights, and enjoy delicious food and drink specials.
Join other Think Thursdays tasting events at Mick & Mack's Café every first and third Thursdays of every month.
Executive Chef Randy Wergers is a graduate of the hotel restaurant management program at Northwood Institute. He has 30 plus years of experience in hotel and restaurant cuisine, 25 of them with Marriott and 12 of them at the University of Cincinnati’s Kingsgate Marriott Conference Center.
Chef Wergers’ culinary talents in the kitchen, along with his coaching management style, have led to a strong collaboration and promotion of students within the Midwest Culinary Institute and The Art Institute-Cincinnati. He took the opportunity, years before it became a trend, to create a farm-to-table experience by growing his own herbs and vegetables on the property of the hotel. Many of his homegrown herbs and vegetables are found in Kingsgate’s menu items.
Recently, Chef Wergers began caring for 400,000 bees in three hives on Kingsgate Marriott’s rooftop, which was featured in USA Today. More than 100 pounds of honey have been harvested thus far. Menus at Kingsgate change frequently and guests consistently rank the quality of food in the top 10 of all hotel restaurants in the entire Marriott portfolio.