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Cincinnati man wins 10K in national mullet competition, beating hundreds of glorious locks

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  Published in Sports and Competition on Tuesday, October 14th 2025 at 17:40 GMT by The Cincinnati Enquirer
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The 2025 National Mullet Cook‑Off, a celebration of the humble “mullet” that has become a culinary icon in the Midwest, crowned Cincinnati’s own Mullet Review as the national champion on Saturday, October 13. The three‑dish contest, which drew more than 200 entries from 18 states, awarded the Mullet Review a grand prize of $10,000, along with a national media tour and a feature in Mullet Monthly. The win is a milestone for the restaurant, which has long been a local favorite for its inventive takes on the classic fried‑fish sandwich and its commitment to sustainability.

The contest and its stakes

The competition, organized by the Mullet Society—a nonprofit dedicated to preserving and celebrating mullet as a culinary staple—runs on a strict set of criteria that test both taste and storytelling. Judges evaluate each entry on presentation, flavor profile, creative use of local ingredients, and the “mullet narrative” that accompanies the dish. “We’re looking for dishes that can tell a story about where the fish came from and how it connects to the community,” said Judge Angela Ramirez, a former food critic for The Cincinnati Enquirer and a lifelong fan of the local fishery.

The Mullet Review’s entry, a three‑course progression that began with a lightly battered “mullet tartare” topped with lemon‑yoghurt, continued with a classic fish‑and‑chips served with a tangy remoulade, and closed with a dessert: a chocolate‑mullet mousse. The chef’s creative twist lay in the use of a local farm’s organic seaweed and a “mullet‑infused” bourbon glaze, giving the dish a smoky depth that set it apart from other entries. The restaurant’s head chef, Miguel Rivera, said the trio of courses reflected his personal journey from a traditional fish shop to a modern culinary hotspot.

The winning moment

When the results were announced over a live stream that reached more than 30,000 viewers, the crowd in the downtown arena erupted in applause. Rivera, who had only been in the industry for nine years, stood stunned as the announcer named him the winner. “I can’t believe this,” Rivera said. “We’ve always believed that good food can bring people together, and now we’ve got a chance to do that on a national level.” He later revealed that the $10,000 will be used to expand the restaurant’s sustainable seafood program, including a partnership with the local fish hatchery to provide the freshest fish and support conservation efforts.

The win also comes at a pivotal time for the restaurant’s community outreach. The Mullet Review had already been hosting a weekly “Mullet Monday” night, where the bar tab is waived for local high‑school students from the nearby West Side Academy. The new prize money will allow the restaurant to sponsor scholarships for students interested in culinary arts and to support the community garden that supplies fresh herbs for its menu.

Context from the restaurant’s history

Founded in 2018 by a group of food enthusiasts, the Mullet Review began as a small, open‑air food truck in the Over-the-Rhine district. Its original concept was simple: a modern take on the American “fish sandwich,” but the founders quickly realized that the key to standing out was authenticity and community engagement. The restaurant’s official website (mulletreview.com) chronicles its journey, featuring a blog that explains the importance of local sourcing, the role of mullet in regional cuisine, and a series of “Mullet 101” tutorials for aspiring chefs. Rivera, who was a former bartender, turned to the fish industry after traveling to Norway and tasting some of the world’s best mullet dishes. He has since returned to Cincinnati with a vision to bring that experience home.

The website also showcases the restaurant’s signature dishes, their seasonal menu, and the story behind each ingredient. “We’ve always said that the fish is just the base,” Rivera explained on the site’s “About” page. “It’s the sauce, the side, the storytelling that really makes it special.” The Mullet Review’s emphasis on local ingredients and transparent sourcing aligns with the values of the Mullet Society, which advocates for responsible fishing practices and has partnered with the Ohio Department of Natural Resources to monitor fish populations.

The competition’s broader significance

The National Mullet Cook‑Off, now in its third year, aims to reframe the conversation around a fish that has long been considered a “fisherman’s fish.” By providing a platform for chefs to innovate and highlight the fish’s versatility, the Mullet Society hopes to reduce waste, promote sustainable fisheries, and bring fresh fish into mainstream restaurants. The event’s sponsor, a regional fish distributor, provided the competition with a haul of over 300 pounds of freshly caught mullet, guaranteeing that every judge and attendee tasted the same quality product.

Last year’s finalists included the famed “Bluewater Bites” in Wisconsin, the “Pecan Bay Seafood” in Tennessee, and the “Riverfront Grill” in Kentucky. Each brought a distinct flavor profile, from spicy Cajun seasoning to sweet and smoky barbecue. The competition’s judging panel has consistently praised the diversity of entries, citing the need for more “mullet narratives” that capture the fish’s cultural relevance in different regions. Rivera’s win is a testament to the idea that authenticity combined with creativity can resonate across borders.

Looking forward

With the national win, the Mullet Review is already planning an expansion. Rivera has announced a pop‑up in the East Side neighborhood that will feature a rotating menu inspired by international fish dishes, while still keeping a strong emphasis on the mullet. He also hinted at a new cookbook, slated for release next spring, that will detail the restaurant’s recipes, behind‑the‑scenes stories, and interviews with local fishermen. “We want to share not just the taste but the story behind the fish,” Rivera said.

Meanwhile, the Mullet Society is using the heightened visibility from the competition to lobby for new regulations that protect the mullet’s habitat. “This is more than a food contest,” Ramirez said. “It’s a call to action for sustainable fisheries and for culinary diversity.” The Mullet Review’s victory is poised to inspire a new generation of chefs, diners, and environmental advocates to re‑examine the humble mullet as a vessel for both flavor and community.

In the end, the 2025 National Mullet Cook‑Off serves as a reminder that food can be both a celebration of tradition and a catalyst for change. The Mullet Review’s $10,000 prize will fund not only the restaurant’s growth but also the broader mission of sustainability and local engagement that the Mullet Society champions. As the restaurant prepares to bring its award‑winning dishes to a wider audience, it remains firmly rooted in the streets of Cincinnati and the heart of the Midwest’s culinary culture.