• Skip to primary navigation
  • Skip to secondary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Event Calendar
    • Submit An Event
  • About Us
    • Our Contributors
    • Subscribe
  • Advertise
  • Contact Us
  • Where to Pick up Dayton937
  • Arts & Entertainment
    • Art Exhibits
    • Comedy
    • On Screen Dayton
    • On Screen Dayton Reviews
    • Road Trippin’
      • Cincinnati
      • Columbus
      • Indianapolis
    • Spectator Sports
    • Street-Level Art
    • Visual Arts
  • Dayton Dining
    • Happy Hours Around Town
    • Local Restaurants Open On Monday
    • Patio Dining in the Miami Valley
    • 937’s Boozy Brunch Guide
    • Dog Friendly Patio’s in the Miami Valley
    • Restaurants with Private Dining Rooms
    • Dayton Food Trucks
    • Quest
    • Ten Questions
  • Dayton Music
    • Music Calendar
  • Active Living
    • Canoeing/Kayaking
    • Cycling
    • Hiking/Backpacking
    • Runners

Dayton937

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

  • Facebook
  • Twitter
  • YouTube
  • Instagram
  • Pinterest

Chef Anne Kearney’s Bar DuMaine Opens Tuesday

February 20, 2017 By Lisa Grigsby

Share this:

  • Tweet
  • Click to email a link to a friend (Opens in new window) Email
  • More
  • Share on Tumblr
  • Click to share on Telegram (Opens in new window) Telegram
  • Pocket
  • Click to share on Reddit (Opens in new window) Reddit
  • Click to share on WhatsApp (Opens in new window) WhatsApp
  • Click to print (Opens in new window) Print

For the next 5 months at 1061 Miamisburg-Centerville Road, Bar Dumaine (the more casual version of Chef Anne Kearney’s Rue Dumaine) will be open seven days a week from 11am – 11pm, though according to their website food will only be available 11am-3pm & 5pm-11pm.  The restaurants 10 year lease official expires at the end of July, and Chef says she’s still exploring her options for what comes next.

After being closed for three weeks for renovations I was invited to join the Rue Crew for  the Friends & Family preview night, before they open to the public Tuesday, Feb 21st.  The newly expanded bar was packed.   The addition of  two large screen tv’s, tuned in to a classic black and white movie seemed to frame the bar, which we hear added some draft line to allow for more craft beer.

Additional seating has been added to the east side of the bar with several small tables.  Also added, some booth seating facing the bar.  Freshly painted in a pale yellow and burgundy, the rest of the dining room seemed refreshed as well.

The biggest change is the menu.  While you’ll still find many of your Rue favorites and expanded selection of sandwiches and breakfast dishes have been added and you’ll have the ability to order just what you want, with our with out the side dishes.  Looks like about 90% of the menu is priced under $20.  Here’s the opening menu:

SMALL PLATES

Chicken Liver Pate- green peppercorn Dijon, cornichons, salted butter, toast   8.95
Endive –  apple, blue cheese, walnuts, Bayuls vinaigrette   10.95
Dumaine Salad – Local greens (when available), balsamic vinaigrette, radishes, sunflower seeds   8.95
Mushroom Waffle- Sautee of mushrooms, goat’s cheese smear, buttermilk waffle    12.95
Fried Blue Points- Rice flower dusted oysters, Cambridge sauce   10.95
Peel-N-Eat Gulf Shrimp – Remoulade   12.95
PEI Mussels- Chablis, shallot, butter   11.95
Roasted Marrow Bones- Veal Marrow, red onion marmalade, toast   16.95

Boudin Noir- Boudin, wholegrain mustard, apples & onions   11.95

A LA CARTE

Lemon-Thyme Chicken – Ed Hill Family Farm chicken confit   16.95
Hanger Steak – Grilled & served with montpellier butter   19.95
Trout Amandine – Pan seared Ruby Red trout, brown butter, almonds   19.95
Pan seared scallops- Blood orange buerre noisette   18.95
Fresh fish on a plate – special of the day

SANDWICHES

Croque Monsieur – Texas toast, Country ham, Gruyere, Mornay   13.95
Croque Madame – Croque Monsieur + farm egg   16.95
Single Cheeseburger – Dijon, Gruyere, griddled onion   10.95
Double Cheeseburger – Dijon, Gruyere, griddled onion   14.95
VG3 Burger – carrot, beet, wild rice, quinoa, chickpeas   12.95

 

WITH EGGS
“RUE”tine – Crispy Frites, Mornay, garlic aioli & farm egg   10.95
Yukon Potato Hash – Duck confit gravy & farm egg   11.95
Piperade Omelette – 3 farm eggs, tomato-red pepper, espellette pepper. spinach, goat’s cheese   12.95
Smoked Trout Hash- spinach-leek-potato   15.95
Foie Gras and Scrambled Eggs – Served w/ toast   20.95



WHILE SUPPLIES LAST

Prime grade beef porterhouse – Montpellier butter   44.95
Pork porterhouse, foie gras, prunes & armagnac   38.95

 

ON THE SIDE
Pommes frites   4.95
Potato Hash   5.95
Fried Farm Egg   2.95
Thick Cut Bacon   5.95
Haricot Vert   4.95
Spinach   6.95
Brussels Sprouts w/ bacon & shallots   7.95

 

Dessert
Gelato- All gelato flavors are served with house made brown butter madeleine. YUM. French Chocolate, Tahitian Vanilla, or Butter Walnut    7
Bittersweet Chocolate Bark – w/dried cherries, orange zest & pistachios   7

Now with lots more hours to visit, we’re curious to hear what you think of Bar Dumaine.  Leave us a comment when you visit.

Share this:

  • Tweet
  • Click to email a link to a friend (Opens in new window) Email
  • More
  • Share on Tumblr
  • Click to share on Telegram (Opens in new window) Telegram
  • Pocket
  • Click to share on Reddit (Opens in new window) Reddit
  • Click to share on WhatsApp (Opens in new window) WhatsApp
  • Click to print (Opens in new window) Print

Like this:

Like Loading...

Filed Under: Dayton Dining, The Featured Articles Tagged With: Bar Dumain, Chef Anne Kearney, Rue Dumaine

About Lisa Grigsby

Lisa Grigsby is a Special Events Director with over thirty years experience in promotions, event coordination and public relations.

Owning Jokers Comedy Cafe for 20 years taught Lisa to maintain a sense of humor under pressure. She credits Leadership Dayton for exposing her to the amazing assets of the region and Clothes That Work for being her reason she stayed in Dayton. Her proudest accomplishment as a past president of the Miami Valley Restaurant Association was creating Restaurant Week, a twice a year tradition that continues to grow and benefit local charities as well. As a foodie, it's only natural that she continues to promote local restaurateurs with DaytonDining.

As a Dayton Catalyst, her desire to have ONE community calendar and advocate for the amazing assets of the region helped create the vision for the relaunch of DaytonMostMetro, now Dayton 937.com


[fbcomments width="700" count="on" num="15" countmsg="Comments"]

Primary Sidebar

Submit An Event to Dayton937

Join the Dayton937 Newsletter!

Trust us with your email address and we'll send you our most important updates!
Email:  
For Email Marketing you can trust
Back to Top

Copyright © 2025 Dayton Most Metro · Terms & Conditions · Log in

%d