Dayton937

Things to do in Dayton | Restaurants, Theatre, Music and More

Bryan Suddith

Ramen Comes to Kettering

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Owner Victor Wang and Jonathan Gearheart who owns the tatto shop next door.

Bushido Ramen opens this week in the space he formerly ran as Blossom Juicy Bar (they still serve the Boba Tea)  on Wilmington Pike. Owner Victor Wang told me that he has spent two years studying and practicing the art of creating Ramen. The work is evident. The menu is chocked full of tastes and flavors that span Japanese, Thai, and Chinese flavors. The ramen is more than enough, but the menu is deep with delicious appetizers, rice dishes and a delicious bun sandwich (similar to Vietnamese Bahn Mi).

I was fortunate to join a group from DaytonDining  to spend time with Victor earlier this week and taste the menu.

He has changed the game on the classic edamame appetizer. For the cautious eater stick with the Truffle Edamame. Steamed perfectly, salty with that earthy undertone of truffle oil giving an added punch of flavor the steamed beans. Those of us who like it a bit spicier he tossed the edamame with the signature Bushido Inferno, a delightful pepper oil that we saw again and again later in the menu.

The pepper chicken shouldn’t be skipped and a real surprise was the Fried Tofu. I am not normally a tofu guy, but this firm tofu is fried and drizzled with a sweet soy and spicy mayo. The accompanied cabbage makes this a great light appetizer with sweet, salty, soft, crunchy and deep savory flavors.

Pepper Chicken

Fried Tofu

The Bushido bun stole my heart. A seasoned and breaded pork cutlet, spicy mayo, cabbage on a soft Bao Bun emblazoned with Bushido’s logo for an extra touch. This was one of the best single bites of food I’ve had in Dayton in a long time. Everything clicked with this and I can’t wait to return to have another.
At every course I found myself enjoying new tastes and textures that are not part of my weekly or monthly rotation in Dayton and the south suburbs. I thought I had tasted it all when he brought out a small rice and seaweed hand held. I hate saying hand held, but this rice ball, shaped in a triangle had spicy mayo and tuna layered in between two layers of rice. I can’t describe it and I didn’t get a pic. It’s Victor’s take on a spicy tuna Musabi. Ask for one when you order.
Finally the ramen. Victor has put together a team with an eye for the details. The ramen looked as beautiful as it tasted. I had the spicy pork ramen, on the menu it was labeled Bushido Red. It’s got some spice, but the creamy broth soothed my palate between long slurps on firm noodles that still had a bit of chew. Topped with shredded mushrooms, sprouts and surprisingly a very sweet corn. The soft boiled egg is the cherry on top. The bowl was so full I couldn’t finish, and I tried.

This is a unique addition to Dayton and Kettering’s food scene. The fusion of Asian flavors offers something for everyone. Bobo Tea and Thai Tea’s are both available along with a large assortment of novelty bottled beverages that are sure to be popular with younger eaters.

When you stop in, tell Victor that the team from Dayton937 sent you!

 Bushido Ramen Shop

2607 Wilmington Pike
Dayton, Ohio, 45419

 

Updated Hours :
Wed, Thurs & Sun 4pm – 9pm
Fri & Sat  4pm – 10pm

*will add lunch back when they get their flow down.

Follow them on Instagram

 

Quest for the Best Baby Back Ribs in the Miami Valley

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Today is Baby Back Ribs day and I love a good bbq’d rib.

Baby back ribs are taken from the upper part of the ribcage, near the spine, and are smaller, leaner, and more tender than the St Louis cut. They cook faster and are often considered more delicate. Both styles offer unique tastes and textures suited to different BBQ styles. Not to be confused with St. Louis cut ribs. The St. Louis cut come from the lower portion of the pig’s ribcage, specifically the spare ribs, which are trimmed to remove the breastbone and cartilage, resulting in a flatter, meatier cut. They tend to have more fat and connective tissue, making them rich and flavorful as well, but require a longer cook time.

ribs from Buckhorn Tavern

I tend toward the St. Louis cut which is most common in Memphis, St. Louis and Kansas City bbq, on occasion I get a hankering for a shorter meatier rib and that is the Baby back.
Locally I find the great baby back ribs here:

Bullwinkle’s Top Hat Bistro in Downtown Miamisburg. These are always fall of the bone tender and accompanied by great sides. With a full slab and sides for under $30 its hard to beat and you’ve got leftovers for lunch the next day.
KD’s BBQ in Kettering call their ribs Back Loin Ribs, just another way of saying Baby Backs. While normally I’d have a cabbage roll, I will change course for these ribs. Like Bullwinkles the sides shine bright and compliment the saucy smoked ribs perfectly.
Buckhorn Tavern is not a place I hardly ever get to, but friends tell me this is the spot to add to my list. Known for steaks and chops, their slabs of Baby Backs are a best seller. Great beer list, cozy room, and fall of the bone ribs make for a great evening.

Centerville’s Thai Village Hosts Soft Opening

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Those of us who are big fans of Thai Table on Far Hills in Centerville should be happy that the former owner there, Sue Whitted, has decided to continue to grow her presence in the Thai food scene! She also owns Thai Kitchen at 2335 Miamisburg-Centerville Road in Miami Twp and  Hello Thai at 3301 Dayton Xenia Road in Beavercreek. Thai Village at Cornerstone is quickly filling the space left behind by Core Life Eatery. Trust me, this is an upgrade.

I was able to attend the soft “soft” opening this week and we were welcomed into a refreshed space staffed by smiling faces. Our party decided to divide and conquer. We started with the wings and soft rolls for the appetizer round. The wings came out first and they were a knockout. They were cooked perfect, not very crispy, but tender and juicy under the sweet and sour glaze.
Second up were the soft rolls full of fresh veggies and shrimp. The peanut sauce is as expected.
For our entrees we ordered the shrimp pad thai at the mild spice level, the beef pho at a medium level and the Tiger Roll (tempura shrimp and tuna) was the visual star of the show.
We caught a peek of the cheese rangoon and they were huge and crispy, the folks who ordered that looked happy from our vantage point.
The pad thai was full of flavor and shrimp! They didn’t cut corners on the veggies, garnish or peanuts. We all three tried it and the heat was on point for mild as ordered. The pho was big, full of flavor, packed full of tender beef, and the accompanying sprouts, herbs and peppers were fresh. We did miss having hot sauce, fish sauce, lime wedge or hoisan on the table. But the cilantro, sprouts and peppers added that fresh punch you always want. We chalked up the lack of sauce and lime to opening night hiccups. The pho came out at medium heat and caught our throat appropriately.
Finally, the Tiger Roll. Gorgeous, full of shrimp and veggies, and just perfectly presented. The spot has a dedicated space for the rolls and I’ll be back to explore more of their custom creations.
This week they are open for continued soft opening as they work out final menu details and put on the finishing touches to the dining room. Give them a follow on Facebook to keep up with their progress as the move toward a full opening after Labor Day.
If you loved Thai Table you are gonna love Thai Village at Cornerstone.
Thai Village
5201 Cornerstone N Blvd,
Centerville, OH, 45440
(937) 739-8888

 

Soft opening hours through Sept 1:
Mon-Thursday 11am-3pm and 4:30pm-9pm
Friday 11am-3pm and 4:30pm-10pm
Saturday 12pm-3pm and 4pm-10pm
Sunday 12pm-3pm and 4pm-9pm
a limited menu during soft opening

Big Boys, Big Macs and the Tootburger from Dixie Diner

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I remember my first Big Mac. 8th or 9th grade. Wrestling team bus ride to an away match. My bestie, also named Brian, ordered one. I ordered one. It was amazing. Shortly after I learned that a Big Mac was McDonald’s take on the Big Boy. You could get a Big Boy in my town at Frisch’s. I had been a Buddy Boy guy before this life changing revelation.

Since that time, 1987, I have been a Big Boy guy. Big Mac’s are great in a pinch but the Big Boy is the OG. Here’s the story.

The original double-deck hamburger with two “never frozen” burgers, lettuce, cheese, mayo and our special red relish was invented at Bob’s Pantry in 1936. The Big Boy brand and sandwich, a double decker hamburger, only existed in Burbank at the 4 Big Boy diners. It wasn’t until the 1940’s the Big Boy brand was franchised to Frisch’s in Cincinnati and to EatNPark in Pittsburgh.


At one time the Big Boy name and burger was franchised to dozens of operators covering hundreds of restaurants including Bob’s Big Boy, Frisch’s Big Boy, Shoney’s Big Boy (they still exist but don’t feature the OG Burger on their menu any longer). At one time Marriott owned the brand. Somewhere along the way it was adapted and the red relish disappeared and variations of thousand island and tartar sauce were swapped in for the sauce we know today.

A McDonalds guy in Pittsburgh introduced the idea of a Big Mac in the late 60’s trying to compete with Pittsburgh’s EatNPark Big Boy and Bob’s Big Boy both of which were popular in Western PA. The first Big Mac was served in Uniontown PA in one of Jim Delligatti’s McDonalds locations (he owned quite a few McDs).

My favorite version here in Dayton can be found at the Dixie Diner in New Lebanon. They call theirs the Tootburger, an homage to an old New Lebanon Ohio drive in, the Toot, that served a Big Boy like sandwich back in the day. It was a 1960’s hot spot for cruising and old fashioned fast food.

The Tootburger is everything you wish you got with a Big Mac. Two great beefy patties and a housemade sauce, cheese and three fresh buns holding it together. Start with an extra napkin or two on hand.

My second favorite is the Whizzburger at the Dizzy Whizz between 2nd and 3rd in Louisville’s Old Lou neighborhood. This place has the feel of old drive in and the burger never disappoints.

So if we are skipping the Golden Arches, and it’s tough to find a Frisch’s anymore, where do you go for this all-American double patty, triple bun, sauced up burger? Tell us in the comments, and if you make it out to the Dixie Diner in New Lebanon, tell them that Bryan from Dayton Dining sent you.

595 W Main St
New Lebanon, OH,
937-687-3004
Mon- Sar 7am – 9pm
Sun 9am – 7pm

Ownership Change For Bill’s Donuts

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For the first time since its inception in 1960, Bill’s Donuts will no longer be owned by the Elam Family. Founder and namesake Bill (and Faye) Elam started the business in 1960 in downtown Dayton. Since 1995 two of Bill and Faye’s children, Lisa Tucker and her brother Jim Elam, have owned and operated Bill’s. They moved Bill’s to the current location, Main Street Centerville, in 1997 from a location a bit farther south in town.

Since that time Bill’s has been listed on every list of Must Visit, Best of, and Top Ten Donuts you should try. They also were named #2 Donut Shop in America in 2018 by the mobile App FourSquare. The accolades are long for a place many of us consider a sacred institution.

This morning I sat down with my friend and Bill’s owner to celebrate this milestone and hear the story. Lisa shared with me over a cup of coffee and sour cream donut that they listed the business and building for sale a year ago. It was in July of this year that the details all lined up for a local buyer to purchase the business. Lisa told me it was time to retire and the hours were beginning to take a toll on her and her brother Jim.
So I asked: How does it feel to be leaving the family business in the hands of someone new? Bittersweet was her answer. She said she is excited about what’s next for her but sad to leave behind the team, some of which have been there decades. The business employs almost 60 people and 50 of them are full time employees. At least one team member was there before Lisa and Jim took over 28 years ago.
Lisa shared that she doesn’t foresee any changes to Bill’s. She said you don’t buy this place with plans to change things. The community likes it as it is. She reassured me that the bakers are staying, the recipes and equipment are intact and everything we love will remain including the full staff.   Lisa will be spending a couple of week’s handing the business off to the new owner starting Friday the 15th.
We all know Bill’s Donuts as a longtime and faithful supporter of Dayton’s A Special Wish foundation and has been a central hub for the collection and donation of supplies to a variety of charities after disaster strikes. The new owner, a Centerville attorney, has committed to keeping public service and charitable work a focus of the business.
While our favorite Donut Purveyor is taking some time off, she still plans to be a fixture in Centerville. Looking to the future Lisa says she is most excited about being able to dedicate more time to disaster relief, A Special Wish and Hannah’s Treasure Chest. Maybe come spring time when she returns from a winter down south you may see her in line at Bill’s. I’ll be there with my regular order: one sour cream and one blueberry.

Quest for Dayton’s Best: Lasagna

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As a kid, I grew up on Chef Boyardee’s Lasagna. You know the kind. It came in a box with a can of sauce, powdered cheese, and lasagna noodles. It was fast, easy, and not terribly delicious. When my parents wanted real lasagna, we drove to Lebanon and ate at the Tavern. It was the best lasagna in town. It was a single serving in a metal pan, covered in tons of melted stringy cheese, bubbling with housemade sauce and it arrived with a mini loaf of french bread doused in garlic butter. My parents loved this place and I loved the lasagna.

Recently I found myself eating really mediocre lasagna with my son. He is attracted to the free breadsticks and mediocre pizza at this national chain. I sat there poking the pasta looking for the cheese and sauce I fondly remembered as a kid. I never found it. So I had more breadsticks while mapping out a plan to find that lasagna I remembered as a kid.

 

I found it! We are surrounded by great Italian food here in Dayton.

Jimmy’s lasagna with garlic rolls

Starting south of town I worked my way across the county and here is my report.

Troni’s Lasagna

Great lasagna isn’t far away. In Kettering, we have an abundance for every taste. While locals are divided between Jimmy’s Italian Kitchen on Woodman or Troni’s on Dorothy Lane, one thing is clear, the sauce is fresh and full of flavor. $8.99 gets you enough lasagna to demand an afternoon nap. Troni’s has a great salad and house dressing for their lunch special, Jimmy’s serves soup alongside their lunch. Troni’s delivered with pasta that was cooking perfectly and sauce with spice. Order extra garlic knots. Jimmy’s sauce is chunkier, which I like, and the rolls are soft and buttery, but I wanted the garlic and didn’t get it.

Mamma DiSalvo’s lasagna

I drove past Mamma Disalvo’s on the way to these two stops. The lasagna there is 100% Mama’s. The sauce is thicker, sweeter, and made with love. Mama’s lasagna is like my grandmas. The ricotta is noticeable and the pasta is cooked perfectly and still has a bite to it. It is covered in mozzarella and baked off to perfection. Order extra bread, you don’t want to leave any of that sauce on the plate.

For folks up north you aren’t far from great layered pasta and cheese either. Folks know Giovanni’s in Fairborn for their pizza and subs. Skip the pizza, order the lasagna. Portions large enough to share, you won’t want to but you could, and dinner prices make it so you can get the antipasto plate beforehand. Dinner is $13.00 with salad and housemade Italian bread.

My final suggestion for great lasagna in Dayton is Franco’s on 5th near the Oregon District. Franco’s has that old school Italian feel. Tuck in your shirt, grab a date and find a booth in the back. Settle in for great service and better food. Stop in for lunch and you will probably have Franco stop by your table. When ordering the lasagna at Franco’s get it with sausage in place of the beef. Get the salad with the house dressing and grab a napkin for your shirt. I’ve never had the beef lasagna at Franco’s because the sausage is always on point.
We are fortunate to have so many spots to grab a great pasta dish. On my quest to find the best, I rank these at the top. Other places to try include Palermo’s , Roma’s in Springboro and Napoli‘s in Miamisburg.
Where do you go when you are looking for great Lasagna in Dayton? Add your favorite to the list in the comments.

Quest For Dayton’s Best: Chicken Wings

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The Buffalo Wing was an economical snack created in response to late-night bar patrons looking for a quick snack. In the now famed Anchor Bar in Buffalo, more than 50 years ago, the Buffalo Chicken Wing was invented. PS. The guys who started BW’s (BW3’s) were students at Kent State from Buffalo and wanted that treat from home, so they opened a place.

 

Now…Dayton has no shortage of places to get wings. Everyone is getting in on the wing business but a few in the area do it right.

 

Quick disclaimer, I can’t in good faith review a wing produced by any chain that specializes in pizza. Wings that are 40 minutes old and delivered in a cardboard box is just wrong. Secondly, I left out two locally famous wing joints. For the record, I love having a tall beer and a plate of wings from Roosters or Frickers. I enjoy both equally. But…for this quest, I went to the little spots.
Today I am talking Dayton’s best wings, my favorites. A place where you can always get a great wing. The best if you will. Here’s where I land in my quest for the best of Dayton chicken wings.
1035 South Main Street
Centerville, Ohio 45458
Dayton Dragons Plaza
329 E. First St.
Dayton, Ohio 45402
Lock 27 is making magic one wing at a time. These are smoked. Deep-fried and full of flavor unmatched in Dayton. These aren’t the 10-cent wings of your college days. Crispy, but insanely tender and makes you wish you got two orders. The hot option comes in habanero peach and the mild option is a dry rub full of flavor without the heat. Lock 27 doesn’t stop there. They are making the bleu cheese dressing by hand with a little sriracha for an extra kick.
Grab one of their beers to accompany. Nothing better to wash down an order of these wings.

 

1001 S. Main St.
Englewood, OH 45322
These guys are more than brisket and pulled pork. Two reasons to make the drive north. Company 7 is smoking these wings in a wet marinade and then deep-frying to perfection when you order. These guys look like a standard naked wing until you take a bite. It’s the crispy fried wing you wish for with a smokey back-end you normally only get from a good slice of brisket or smoked pulled pork. The wing is one of a kind and is fall off the bone perfection so nothing is wasted.
Like Lock 27 you have options for beer to pair. Lock keeps 25 tabs of craft beers all the time. These wings are bold in flavor and will stand up to your favorite IPA or Dark Ale.

 

1443 N. Detroit
Xenia, OH
I like options. Nicks is a joint older than the chicken wing for which they’ve become famous. When I say options I mean options. Nicks offers their wings breaded or naked (no breading is my preference) and you can enjoy 14 different sauces.
Fire in ya Hole | Nick’s Secret Sweet Hot Damn | Original Hot | Spicy Garlic | Asian Cajun | General Zen’s | On The Fence | Sissy Sauce | Sweet Bourbon BBQ | Sweet BBQ | Sweet-n-Sour | Honey Mustard | Mild | Nick’s Dry Rub
I split my order between Original Hot and Sweet Bourbon BBQ. The BBQ is sticky and sweet with a hint of bourbon to keep it exciting. I like the hot with Bleu Cheese dressing. It’s the way the Anchor Bar intended.
Bonus…order your favorite wings with a waffle. Just try it. Something crazy good about a hot wing and a syrup-covered waffle and Nick’s does it right.

 

9496 Dayton-Lebanon Pike,
Centerville, OH 45458
2030 East Dorothy Lane,
Kettering, OH 45420
The World’s 2nd Best Wings. That’s how Archers bills them. These wings are huge and tasty. This is my go-to here in Kettering for a quick lunch. Available in Mild, Hot, Archer’s Style, Destroyer, Sweet BBQ, Hickory BBQ, and Chipotle BBQ. You guessed it, I get mine with the hot and always get the celery and bleu cheese. These are lightly breaded and deep fried. No tricks. Just good chicken with great flavor.
Keeping up with the theme of great wings and beer, Archer’s is no slouch in the beer area. They have 20 rotating taps but I stick with the Archer’s Ale. I’m a creature of habit and a good hoppy ale seems to work with the oil carried spice of a deep-fried wing.
Here are a few more spots to get great wings in Dayton:
A very traditional wing that never leaves you disappointed. Cooked perfectly.
Hard to beat the prices here. If you are wanting 10, order 15. Thank me later.
This is a great pub that happens to have fantastic wings, and gyros, Reubens, burgers, and a bevy of deep-fried bar goodness. Try the wings first. Then go back again and again.
Go ahead. Tell me. Where should I be getting great wings here in Dayton that didn’t make the list? 
P. S.  Occasionally I make my own wings at home. I’m gonna share a secret with you. I have found the best recipe for getting my wings to restaurant quality. Alton Brown makes it easy for anyone to make at home, no deep fryer needed.

Quest for the Best Breakfast Sandwich

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I like a good breakfast sandwich.

I’ve been known to bash a cheap sausage biscuit from Speedway in a pinch and when I was younger the Bacon Egg and Cheese biscuit from McDonalds was the gold standard.

In college the sausage biscuit with mustard and a can of Coke (daily) literally got me through sophomore year.

The older I get the more refined and particular my tastes, but my affinity for a great breakfast sammie still lives on. It’s the my inner college kid trying to stay alive I suppose.

So here it is my quest for the best breakfast sandwich:

Warehouse 4 Kettering, bacon, egg and cheese on a square biscuit. The bacon is cooked right, the cheese melty and the eggs almost omelet like fluffy. It’s a complete sandwich and doesn’t lack for flavor or texture. Creamy eggs and melty cheese, a crunch from the bacon and the exterior of the biscuit all live in harmony. Paired with a latte and good book, my Saturday morning is complete for about $10.00.

Ghostlight Dough at Second Street Market has bagels. Delicious chewy flavorful bagels and they make for a great sandwich. I opted for the bacon, egg and cheese on their onion bagel. This is as close to a perfect bagel breakfast sandwich I’ve ever had. It was under $6.00 and wrapped perfect for eating while walking the market.

Few people know about the delight that is Vinny’s Bar and Grill and Carryout in Moraine for breakfast on the go. It’s a bit out of my way but I make the effort every month to get one of their sandwiches. My usual is fried egg, bacon, American cheese on white toast with light mayo. This isn’t a health food column so don’t @ me on this one. Best served with a cold Coke or Diet Coke it feels like your grandma made it. Part of this experience is ordering in the kitchen. Trust the process and tip the cook. She’s the best.

B&B Carryout is a special place. For those of us Warren County kids raised hunting and fishing at Caesar’s Creek, you know B&B. It’s local. They’ve got bait. Jerky. They have a kitchen and a full Craft Beer cooler with more than 100 different cans. You can also get gas, a new hat, a pair of gloves or a fishing lure. I go there for the Big Bo (bacon instead of sausage, if you ask nice they’ll do that for you). The Big Bo is bacon, egg, hash brown, double American Cheese on a toasted hamburger bun. This is not for the weak. They also have superb biscuits and gravy and the nicest ladies behind the counter. The Big Bo is under $5.00 so that leaves room for coffee, or a Coke or 1/2 dozen minnows if you’re fishing later.

A good quest is never complete. So tell us, where do you go for a quick breakfast sandwich on the go? Tell us in the comments and maybe we will see you at your favorite spot.

Quest To Find The Long Lost $10 Lunch

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I am cheap. Frugal. Especially lunch. I am not looking for fine dining and I am not checking the consistency of size in my diced onions. I am looking for some protein and carbs to get me through the afternoon. Even the cheap Chinese buffets are $11 or more for lunch. Inflation is testing restaurant owners and wallet conscious diners alike.

10 years ago you could find a $10 lunch pretty easily. In this post-COVID new Downtown Dayton era the $10 lunch is hard to come by while simultaneously avoiding the chain fast food joints.

Taco Garcia Mobil food truck at Huffman and East 3rd has been my go to downtown since 2019. Their prices have gone up but you can still snag two or three tacos and a Coke for around $10 or less. My usual order is one carne and two chicken and chorizo mixed. The chorizo gives some life to the chicken and the chicken gives some structure to the soft chorizo. It’s the perfect street taco in my opinion.

If I am not feeling tacos I make a run to Falb’s. Located on the corner of Chapel Street and Kiser for almost one hundred years you can’t spend more than $10 if you try. Pork Tenderloin and a salad and a Coke, $10. Burger, chili and a Coke. $10. Sloppy Joe and onion rings with a Coke, about $10. Tell Joe and Dwayne we sent you.

photo by Jim Chrissis

Closer to downtown, near the Arcade’s 3rd Street entrance you can stop by Olive Mediterranean Grill and get a Gyro and a drink for $10. I get it to go with a side of hummus and pita, you guessed it $10. The falafel platter, $10. It’s a plate sized for lunch and sized for my wallet. This menu is super accessible for meat eaters and vegetarians alike.


I am most excited about what the new owners at Kramer’s are doing. Located behind UD on Irving the new owners made some changes that have put them on my map for lunch. Wings, fries, soda $10. Burger, fries, soda, $10. 7″ pizza and soda, $10. Every day they have a special highlighting the menu. A hot Italian sub, chips and cold drink, $10 on Wednesday’s always has my attention. Don’t get me started on the happy hour specials during the week. It feels like college again.


So tell me, when the budget is tight and you need lunch, where can I find you getting a bite for $10?

Carmen’s Deli to close on April 28th

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I’ve never written a restaurant eulogy before. It saddens me to write this one.

Our beloved Haitham Imam, Dayton’s most gracious restaurateur is calling it quits. By chance I ran into Haitham, my neighbor, at the store this weekend when he told me, with a smile and a tear, that Carmen’s Deli would close on Friday April 28th. The 14 year run has come to an end.

Closing. Not remodeling. Not moving. Not exploring a new space.

Just closing.

Haitham, a Palestinian immigrant from Jerusalem, opened Carmen’s Deli back in 2009 then moved it in 2012 to what was then the Kettering Tower. Downtown has changed a lot since then and never more drastic than what we’ve experienced in the last three years. Kettering Tower is now Stratocache Tower and this is one of the unintended consequences of fewer people working downtown.

I’ll skip the rumors about Stratocache not being very interested in helping find a way to keep this institution afloat. For the record, Haitham never said a bad word to me about anyone. Not the empty Premier building across the street or the operators of Stratocache Tower. He simply thanked every patron for stopping in and waiting patiently.

Known for his smile and “thank you my friend for coming in today” and a long list of sandwiches including the falafel gyro and Reuben, both which topped my list of favorites. Haitham’s unceasing optimism and love for downtown was contagious. There was something about grabbing lunch where every sandwich and wrap was served with a side of love and gratitude.

I write this not so much as a goodbye, but rather a reminder of the good in our fair city. An immigrant coming to our city. Chasing his dream. Welcoming us into his special corner of downtown and feeding us with a smile. Let’s not forget that.

Here are three things you might not have known about Carmen’s Deli:
1) It was named after Haitham’s wife Carmen.
2) Haitham is a graduate of Sinclair’s Culinary Arts Program
3) Haitman is also employed by Sinclair and told me he will be working more there and you might find him cooking this summer for fans of the Dayton Dragons.

I’ll be there often over the next four weeks so I can thank him and grab one more falafel, one more reuben, one more burger, and hear him say “hello friend, good to see you” one more time.

Thank you my friend for feeding us these last 14 years. You and the deli will be missed.

Kettering City BBQ Opens Dec 1st!

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City BBQ is smoking in Kettering this week. For some of us BBQ fans the wait is over. Today I stopped by to see the place and grab some lunch a few days ahead of the official opening.
The building is great, a reimagined space that was formerly both Rapid Fire Pizza and built originally as a Krispy Kreme store and production facility.
This City BBQ location boasts a drive thru that many other locations in the region do not have.
Today we had the brisket sandwich and sampled three of their best sides, collards, corn pudding and the slaw. The surprise guest was the Nashville Hot Chicken sandwich that was topped with slaw, spicy mayo and pickles. Two sandwiches, three sides (big enough to share) and an iced tea came in under $30.00.
Their full menu, including the pulled pork, smoked chicken, sausage, and ribs will be available Thursday the 1st when they fully open to the public.

City Barbeque Kettering

2001 E. Dorothy Lane
Kettering, OH 45420

937-200-1006

Wizard of Za To Open On Brown Street

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Brown Street adds pizza to the line up with the addition of Columbus based Wizard of Za Pizza. Housed in the location formerly occupied by Zombie Dogs, the restaurant group behind Hunny Bee’s chicken and Fusion brought the Wizard to Dayton in a fun renovated space.
Wizard of Za pizza is not Detroit style as described by local pizza aficionado Jim Chrissis. He says this is a solid take on a Sicilian pizza with a really good focaccia base. Rumor has it the starter for the dough came to Ohio from Sicily. The dough is featured prominently in the artwork adorning the brightly painted walls.
We had the Pepperoni Pizza ($22 for the full size, feeds 3-4) with that extra charred cupped up pepperoni, red sauce, and mozzarella. We opted for the “Gimme It All” toppings which included parmesan cheese, olive oil, fresh basil and a hot honey drizzle. I will be back for this pie again soon. We sampled the cheesy bread, ($7 for a  large order) garlic knots ($5 for a small order)  and the meatballs ($7). The meatballs were full of flavor and the marinara was surprisingly spicy.
The menu has pizza for all tastes and an alternate vodka sauce is an option if you want to move away from the traditional red pizza sauce. Pesto, Hawaiian, Sausage, Cheese Pie and an all tomato pie make the list as well.  The menu offers full pizzas like we shared, personal sized pizzas as well as individual slices for a quick grab and go lunch. Very fitting for the location.
We loved seeing Killer Brownie as the sole provider of sweets on the menu. The only thing missing was a fresh salad offering.
Set to open early next week this is a great addition to the strip of restaurants that includes Fusion, Potbelly, BibiBop and Hunny Bee’s Chicken.

The Wizard of Za

1200 Brown St.
Dayton, OH 45409
Opens to the public Tues, Nov 15th.
Sunday-Saturday: 4pm-Midnight

BBQ Judge Bryan Suddith on BBQ

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I’ve written a lot about BBQ.

So today I write about it again. Today is National BBQ Day and my friends at the Kansas City Barbecue Society have been reminding me that May is National BBQ Month. I do love BBQ. I was just in South Carolina in March for bbq, judged a competition in Atlanta in April, judged a competition in Indianapolis later in April, and was in Austin last weekend eating bbq for fun.

In June I am judging contests in Ohio, cooking in a contest in Kentucky and judging another contest in Indiana. I spend a lot of time traveling to eat, cook and judge great bbq.

It doesn’t take a lot of of anything to make great barbecue. Just meat, fire, and time.  Three little things that when done right produces a great product. The best bite of barbecue I have ever had didn’t require electricity. Just a guy and a fire and long long hours tending to both.

Ribs. Brisket. Sausage and a beef rib from Austin’s La Barbecue.

Here are four things I have learned over the last 8 years traveling, eating, judging and studying American Barbecue.

First: The debate of Kansas City vs. Texas. Which is better? They are both crazy good. It’s a style difference. It’s like comparing deep dish pizza with a slice of thin New York City pizza. Both good. Not the same. All the major BBQ regions offer something unique about their region. BBQ is personal like that. It’s built on tradition and proteins that are local. Texas = Beef. Lots of it. Carolinas = Pork lots of it. My tip, don’t go to Greeneville South Carolina or Memphis looking for Brisket.

Aaron Franklin of Franklin BBQ with Bryan in Austin, TX

Second: Behind every good plate of barbecue is a family and that family has a story and barbecue is how they share that story. In South Carolina I ate at Mike and Jeff’s BBQ. Mike’s mom was the server, Mike’s sister was at the register and Mike was tending the coals at the smoker out front. Louie Mueller’s in Taylor Texas is operated by Wayne Mueller, grandson of Louie. His sister operates one of the hippest BBQ shops in Austin, La Barbecue.

SLAPS BBQ in Kansas City is run by brothers Joe and Mike and their mom is often in the store working the line. Payne’s in Memphis is still run by Flora Payne with her son and daughter at her side. She is still chopping pork at the lunch rush.

Third: BBQ is communal. It’s meant to be shared and eaten as a group. That’s my favorite. Order it all and share it family style. It’s a slow meal. It takes hours to prepare and there is no need to hurry to eat it.

Fourth: BBQ has a real legal definition. The United States Code of Federal Regulations defines BBQ, such as product labeled “Beef Barbecue” or “Barbecued Pork,” shall be cooked by the direct action of dry heat resulting from the burning of hard wood or the hot coals therefrom for a sufficient period to assume the usual characteristics of a barbecued article, which include the formation of a brown crust on the surface and the rendering of surface fat. The product may be basted with a sauce during the cooking process. The weight of barbecued meat shall not exceed 70 percent of the weight of the fresh uncooked meat.

So technically, if there isn’t a wood fire resulting in smoke or hot coals, it isn’t barbecue.

Here are the questions I am asked the most when people learn I have traveled a bit for some great barbecue:

Bryan, what’s your favorite in Texas, Memphis or Kansas City?

Texas: Must visits, Louie Mueller in Taylor Texas, Smitty’s in Lockhart, both Valentina’s and Interstellar in Austin. Snows in Lexington is worth it as well. (I plan to spend time in Houston soon).

Bryan (far right) with friends and Interstellar BBQ pitmaster Warren McDonald (back row) outside of Interstellar BBQ. Texas Monthly’s #2 ranked Texas BBQ joint in Austin.

Kansas City: My favorite is SLAPs and Q39. Please visit Kansas City Joes and Arthur Bryant’s for the experience.

Memphis: Payne’s is a must as is the Bar B Que Shop (try the spaghetti).

Bryan, what’s your favorite BBQ in Dayton?

I love what Curtis  is doing at Fatbacks BBQ and his brisket is full of flavor and is my favorite in town.

Flyby BBQ

It is hard to beat the ribs at Flyby BBQ at the Fairfield mall.

I have been so impressed by what Warped Wing Springboro is creating out of their Ole Hickory smoker and the pulled pork nachos and pork belly sliders are better than Dayton deserves.

With that said, I have had great BBQ at Oinka Doodle Moo, City Barbecue (same smoker as Warped Wing), Hickory River in Tipp City, Adam’s Rib in Eaton, Combs in Middletown, Just Q In in Cincy, Pickles and Bones in Milford, and many many more. Those three up top are just my favorites here in Dayton.

So go. Celebrate National BBQ day and find some barbecue. Find a spot you like and support your local Pitmaster.

Huber Heights Chicken Joint Gets New Owners and New Name

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Kyle Smith and Adam Price, owners of Springfield Ohio’s Chicka Wing, have purchased the Wiley’s Tenders and Fries spot on Brandt Pike in Huber Heights. Details of the purchase were not released but were finalized this week.
Kyle stated that crews are already in the store making some updates and preparing the spot to
re-open in the next few weeks under the Chicka Wing brand. New floors and a deep clean are top of the list along with new signage and branding. Chicka Wing, like the Wiley’s spot, will feature chicken wings. boneless wings, and fries. Kyle also stated the Brandt Pike location will open before the Springfield store. Chicka Wings promise a fast casual restaurant where all foods are prepped fresh and will not feature any frozen foods.
Check back here for opening date details and watch chickawing.com for updates in the coming weeks.

Workshop To Present a Slam-Worthy Story

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Story Slam Dayton kicks off it’s 6th season with a “Storytelling for the Stage” workshop on Tuesday, August 17th from 7-8:30pm at Wiley’s Comedy Club

Modeled after The Moth storytelling events, the open mic event welcomes storytellers of all ages and experience levels to share a story from the stage. Story Slam stories are 1st person true stories told live and are all centered on monthly theme.

Slam tellers all join together on stage as winner is announced.

The August 17th  workshop, led by Story Slam producer Bryan Suddith, who is a 4 time Moth winning storyteller.  It will cover the basics of crafting a 5 minute personal story for the Story Slam stage. The 90 minute class will give you the tools to create a story, practice and a chance to take the stage with confidence under the lights.   Register online to confirm your spot for just $10. Each registration also comes with a ticket to a Story Slam event during the upcoming year.

Story Slam happens on the 3rd Tuesday of each month and they’ll kick off the season on Sept 21st. A theme is announced for each month and stories should relate to that theme. Past themes have included Nature, Missed Connections, Swipe Left, In Control, and Creeped Out. Admission is just $5 plus a 2 item minimum in the showroom.

 

Bryan’s Updated Quest for the Best Wings

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The Buffalo Wing was an economical snack created in response to late-night bar patrons looking for a quick snack. In the now famed Anchor Bar in Buffalo, more than 50 years ago, the Buffalo Chicken Wing was invented. PS. The guys who started BW’s (BW3’s) were students at Kent State from Buffalo and wanted that treat from home, so they opened a place.
Now…Dayton has no shortage of places to get wings. Everyone is getting in on the wing business but a few in the area do it right.
Quick disclaimer, I can’t in good faith review a wing produced by any chain that specializes in pizza. Wings that are 40 minutes old and delivered in a cardboard box is just wrong. Secondly, I left out two locally famous wing joints. For the record, I love having a tall beer and a plate of wings from Roosters or Frickers. I enjoy both equally. But…for this quest, I went to the little spots.
Today I am talking Dayton’s best wings, my favorites. A place where you can always get a great wing. The best if you will. Here’s where I land in my quest for the best of Dayton chicken wings.
1035 South Main Street
Centerville, Ohio 45458

 

Dayton Dragons Plaza
329 E. First St.
Dayton, Ohio 45402

 

Lock 27 is making magic one wing at a time. These are smoked. Deep-fried and full of flavor unmatched in Dayton. These aren’t the 10-cent wings of your college days. Crispy, but insanely tender and makes you wish you got two orders. The hot option comes in habanero peach and the mild option is a dry rub full of flavor without the heat. Lock 27 doesn’t stop there. They are making the bleu cheese dressing by hand with a little sriracha for an extra kick.
Grab one of their beers to accompany. Nothing better to wash down an order of these wings.

 

1001 S. Main St.
Englewood, OH 45322
These guys are more than brisket and pulled pork. Two reasons to make the drive north. Company 7 is smoking these wings in a wet marinade and then deep-frying to perfection when you order. These guys look like a standard naked wing until you take a bite. It’s the crispy fried wing you wish for with a smokey back-end you normally only get from a good slice of brisket or smoked pulled pork. The wing is one of a kind and is fall off the bone perfection so nothing is wasted.
Like Lock 27 you have options for beer to pair. Compnay 7 keeps 25 tabs of craft beers all the time. These wings are bold in flavor and will stand up to your favorite IPA or Dark Ale.

 

1443 N. Detroit
Xenia, OH
I like options. Nicks is a joint older than the chicken wing for which they’ve become famous. When I say options I mean options. Nicks offers their wings breaded or naked (no breading is my preference) and you can enjoy 14 different sauces.

 

Fire in ya Hole | Nick’s Secret Sweet Hot Damn | Original Hot | Spicy Garlic | Asian Cajun | General Zen’s | On The Fence | Sissy Sauce | Sweet Bourbon BBQ | Sweet BBQ | Sweet-n-Sour | Honey Mustard | Mild | Nick’s Dry Rub

 

I split my order between Original Hot and Sweet Bourbon BBQ. The BBQ is sticky and sweet with a hint of bourbon to keep it exciting. I like the hot with Bleu Cheese dressing. It’s the way the Anchor Bar intended.
Bonus…order your favorite wings with a waffle. Just try it. Something crazy good about a hot wing and a syrup-covered waffle and Nick’s does it right.
9496 Dayton-Lebanon Pike,
Centerville, OH 45458

 

2030 East Dorothy Lane,
Kettering, OH 45420

 

The World’s 2nd Best Wings. That’s how Archers bills them. These wings are huge and tasty. This is my go-to here in Kettering for a quick lunch. Available in Mild, Hot, Archer’s Style, Destroyer, Sweet BBQ, Hickory BBQ, and Chipotle BBQ. You guessed it, I get mine with the hot and always get the celery and bleu cheese. These are lightly breaded and deep fried. No tricks. Just good chicken with great flavor.
Keeping up with the theme of great wings and beer, Archer’s is no slouch in the beer area. They have 20 rotating taps but I stick with the Archer’s Ale. I’m a creature of habit and a good hoppy ale seems to work with the oil carried spice of a deep-fried wing.
703 Watervliet Ave
Dayton, OH 45420
I love this place. A) Everyone is treated like a local and B) the food is as fantastic as the service. I love these wings. Naked. Fried right. Big. Meaty. The hot option is just perfect. It’s worth noting that these wings come in under $10.00 and that is a deal in this post-pandemic chicken wing economy. Plenty of local beers on tap and plenty more craft beers by the bottle/can.
Here are a few more spots to get great wings in Dayton:
A very traditional wing that never leaves you disappointed. Cooked perfectly.
Hard to beat the prices here. If you are wanting 10, order 15. Thank me later.
This is a great pub that happens to have fantastic wings, and gyros, Reubens, burgers, and a bevy of deep-fried bar goodness. Try the wings first. Then go back again and again.
Go ahead. Tell me. Where should I be getting great wings here in Dayton that didn’t make the list? 
P.S.
COccasionally I make my own wings at home. I’m gonna share a secret with you. I have found the best recipe for getting my wings to restaurant quality. Alton Brown makes it easy for anyone to make at home, no deep fryer needed.