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Cafe 1610

Vegan Eatery Adds Dinner Service and Thanksgiving Carry Out

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As Cafe 1610 enters their 3rd month of business, Dayton’s vegan dining destination is adding dinner service. Dinner will be served Wed  – Sunday staring at 5pm at the Wayne Ave location. Chef Xtine Brean creates all the dishes from scratch while her business partners Molly Blackshear and  Cathy Mong deal with front of the house and delivery service.   Often on Sunday nights they feature a guest chef, showcasing their own vegan creations.

Here’s a sneak peek of some of the dishes on the new dinner menu:

 

Mash Up – a Deconstructed “chikn” bowl with creamy mashed potatoes topped with southern fried oyster mushrooms, sweet corn, shredded cheese and chix’n gravy

Up Rooted- medley of beets, turnips and carrots roasted on top of red quinoa and drizzled. with hollandaise.

Tofu Wings- crispy fired tofu with buffalo or bbq sauce and ranch

 

Neci’s Salad:

For the full menu click here.

 

Cafe 1610 is also offering a Thanksgiving meal- pre-order only.  Orders will be taken until Nov 20th and pick up will be Thanksgiving Day from 10am -2pm.  You can place online orders now.

Cafe 1610

521 Wayne Ave
Dayton, OH
(937) 815-1610
Wed & Fri  8am  -8pm
Sat & Sun 10am -9pm
Dinner service starts at 5pm

10 ?’s with Chef Xtine Brean

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Chef Xtine Brean is well known within the Miami Valley vegan circle.  She’s been cooking up some amazing plant-based meal for years, first out of a pop up truck at various festivals, then from her food truck, the
Om Nom Mobile Cafe . Most recently she has served as food-services coordinator at Central State University.  Her dream has always been to make her food accessible to everyone, and awakening omnivores to the tasty food she can make using 1000’s of plants. This Saturday, Sept 5th, she will open the doors to Cafe 1610, located in the District Provisions Building at at 521 Wayne Ave with partners Molly Blackshear and Cathy Mong.
Hours: 
Wed- Fri   8am- 2pm
Saturday: 10am – 4pm
Sunday:  10am – 4pm and 5-9pm with Guest Chefs 
While she was busy prepping to open her new restaurant, Xtine made time to answer our Chef 10?’s.
What is your favorite ingredient to cook with?
Trumpet Mushrooms
They are so wonderful and “meaty”. The fact that they shed so perfectly means you can use them as ‘pulled pork’. Saute them, roast them, delicious. The other thing their known for its vegan scallops, perfect texture

What ingredient do you dread?
Jackfruit
So labor intensive to break down and not terribly excited about the flavor although I was talking to another chef earlier who suggested rinsing it before cooking.

 

What’s your favorite dish to make?
Chili This has been my signature dish for over 8 years. I served it at LARP events to meat eaters and forgot to tell him that it was vegan and they never complained and in fact ask for more every single time. plus I can make a megaton of it at a time, put it in Ziploc bags and freeze it in portions that I can use later

 

What’s your favorite pig out food?
I will kill a bag of chips! it’s unfortunate that the chip world seems to think you need a milk products to make flavor stick. Standing around in the chip aisle reading ingredients people think I’m crazy but so many of them hide whey. And besides I just like a good Ripple chip that’s nice and salty….. Goes great with a nice michelada!

 

What restaurant, other than your own, do you like to dine at in the Miami Valley?
Melt in Fairborn, love that place. They have so many vegan versions of their classic menu items that they had to create a whole separate menu for them! And although their mac and cheese is not quite as good as mine they have plenty of mix-ins that can make it really fun

 

What’s your best advice for home chefs?
Don’t be afraid of fresh herbs! They can take a dish from okay to oh wow. I feel like parsley is particularly underrated. it will brighten up so many dishes if added at the end

If you could invite any 4 guests to a dinner party who would they be and why?

My 2 business partners, my bestie and my boyfriend

I like to break bread with people I can relax with, eat, drink and laugh with….and who will be glad to do the dishes afterward!

Who do you look up to in industry and why?
Isa Chandra Moscowitz, the most innovative and creative vegan chef out there. She took her career from influencer to restaurateur!

 

What do you do in the Miami Valley on a day off?
I’m a big history fan.  I like to stroll through Carrillon Park as often as I can

 

Share a kitchen disaster, lucky break or other interesting story:
I remember a grand opening 7 or so years ago that caught us completely off guard.  Over 100 people showed up, we had no hostess, the ticket time was over an hour in some cases, complete chaos BOH.  That’s the only time I’ve ever wanted to cry in a kitchen.  Knowing what can go wrong will for sure make this new opening as smooth as possible!