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

Centerville

Centerville Grille Reopens at Yankee Trace

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It’s a fresh new look for The Golf Club at Yankee Trace that will greet you as you head into the Centerville golf club  the season.  The entire club got a remodel shares Jennifer Kelleher Wiley, an interior decorator with MODA4 Design.

lobby before

“My vision for the space at Yankee Trace was to create a comfortable, classic and sophisticated environment that can be used for multiple types of events from weddings to business events. We want the space to serve as an elegant backdrop so events can take on their own personality in the space,” Wiley said.

lobby after

“The lighter colors and updated lighting, as well as some new focal points like a bar and dressing up the fireplaces, has added a lot to the space and allowed it to stand out,” she said.

The remodel centered around the lobby, ballroom and restaurant areas. The restrooms, as well, were essentially gutted and redesigned. Now each restroom has a separate lounge area for guests and event hosts, which includes new wooden lockers on the men’s side.

The next phase of the remodel will focus on the patio space behind the clubhouse. Plans call to expand the patio and create tiers of seating and event space. The bar and fireplace will likely be shared indoor-outdoor spaces, and designers are working to make many of the areas functional through the colder months.

The Centerville Grille reopens on Wed, May 12th  and will be open for service Mon – Fri from 11am – 9pm. There is seating indoors in the  dining room or outside on the patio.  You order from the counter, inside, or at the window on the outside.

Director of Food Service Jason Pajari is looking forward to welcoming guests back and hopes to be able to bring back the Sunday brunch buffet and jazz on the green, which takes place on the patio in June, when they get the all clear from the health department as the effects of the pandemic lessen.

The newly refreshed menu is as follows:

SALADS

Bourbon Salmon Salad
Mixed greens, red onions, feta cheese, cucumbers, tomatoes,
grilled filet of salmon laced with bourbon glaze / 15
The Yankee
Tomato ceviche, parmesan cheese and bacon. Served with grilled flat bread / 13 small 6

Dressing choices: Ranch, Italian, Blue Cheese, French,
Honey Mustard, 1000 Island, Honey Vinaigrette

ENTREES
Bruschetta Chicken Pasta
Roasted tomato sauce, garlic, shallots, and fresh basil tossed with pasta. Crowned with grilled chicken and balsamic reduction. Served with grilled flat bread / 18
Shrimp Mac and Cheese
Smoker white cheddar sauce tossed in a fresh pasta. Sautéed shrimp topped with green onions and Italian breadcrumbs / 20
Chipotle Chicken Wrap
Mixed greens, grilled chicken chipotle aioli, tomato ceviche, mozzarella cheese. Served w/ garlic parmesan fairway fries / 13
Coffee Crusted Medallions of Beef
Grilled medallions infused with coffee and laced
with chocolate and sea salt topping. Served with vegetables and roasted baby potatoes / 20
Double Eagle Tacos
Shrimp, beef, chicken, served on a flour tortilla, chili lime slaw, smoked white cheddar sauce and topped w/ fried tortilla strips
Served with garlic parmesan fairway fries / 15
Southwestern Quesadilla
Grilled chicken white cheddar sauce, tomato ceviche, onions. Drizzled with chipotle aioli and green onions / 13
YANKEE FAVORITES
Chicken Finger Platter
Fried chicken tenders served with garlic parmesan
fairway fries, & coleslaw / 16
choice of bbq, ranch, buffalo, or honey mustard dipping sauce
Philly Cheese Steak
Sliced ribeye, onions, and cheese sauce on a t toasted hoagie bun. Served with garlic parmesan fairway fries / 13
SANDWICHES

Gourmet Burger
  9oz grilled beef patty, lettuce, tomato, your choice of cheese on a toasted bun. Served w/ garlic parmesan fairway fries / 14
Golf Coast Cod
Fried filet of Atlantic cod, American cheese, and sun-dried tomato aioli on a hoagie bun. Served with garlic parmesan fairway fries / 15
Delmonico Burger
 9oz grilled beef patty, fried Delmonico onions, BBQ sauce, American cheese, and bacon on a toasted bun
Served with garlic parmesan fairway fries / 14

PIZZAS
Par 4 Cheese Pizza
 Mozzarella, cheddar, parmesan, provolone cheeses and red sauce / 16
Spinach and Shrimp Pizza
 Sundried shrimp, spinach, sundried onions,
alfredo sauce and mozzarella cheese / 16
Southwest Chicken Pizza
 Grilled chicken, garlic butter, mozzarella cheese, tomato ceviche and onions. Laced with chipotle aioli and fried tortilla strips / 16
Due to the number of special events and weddings hosted at Yankee Trace, the Grille will only offer a limited menu on Saturday and Sunday for dining on the course or the patio:

The Main Ballroom can host 250 guests for events.

Coopers Hawk Winery and Restaurant Opens Monday

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Marketing Specialist Erin Kelly explains the Tasting Bar

The reputation Cooper’s Hawk Winery and Restaurant has built with it’s previous 38 locations has helped build the excitement for the debut of the Centerville Cornerstone location off of Wilmington Pike.

Opening to the public this Monday, August 26th at 11am, guests will enter the Napa-style  tasting bar.  A long open bar, backed by a wall of their 40+ wines, guest are encouraged to taste their way through the menu, with educated staff guiding them to find wines they enjoy.

They offer 3 tastings each featuring 8 wines:

  • a variety tasting featuring reds and whites $8
  • a sweet tasting $8
  • Lux tasting  – features their top tier wines $13

The tasting guides shares facts to help you learn about the wines, assist with pronunciation when needed and share pairing tips.  Erin Kenny, who serves as the marketing specialist for the chain explains that Cooper’s Hawk wants to make wine accessible to all and debunk the “snooty” reputation wine sometimes gets.

You’ll also see a variety of wine glasses, cork holders and novelty wine gifts and accessories merchandised on islands in the tasting area as well as  a case full of truffles in what they call their artisan market.

Continue on into the building and you’ll see the full serve bar, where you can sit at the bar, at a table or even a booth.  Enjoy a cocktail from their extensive list, many of which include wines in the mix

 

 

 

 

 

 

 

 

As you head into the dining room, you’ll see a wall featuring the Winemaker’s Barrel Reserve, made each year and crafted from expertly-selected barrel lots to create a rich, yet elegant Bordeaux-style wine that we age in the finest oak barrels, adding sophistication and flavor dimensions. the 2019 Reserve is already sold out by the bottle, but you can get a taste at the restaurant.

 

 

 

Then you enter the dining room, which seats around 300, and in nice weather there are another 50 seats on the patio that overlook a pond with a fountain.  There are also 2 private dining rooms that seat about 24 each, that can be combined for private parties of up to 60 and are equipped with AV essentials needed for presentations.  Rooms are available for reservation with a minimum spend requirement, as opposed to a room fee.  If your order doesn’t make that requirement, you can always add a case of wine or two to take home to hit the mark.

The menu at Cooper’s Hawk pairs each item with a wine, by bin number to make it easy.  Wines by the glass are very reasonably priced ranging from about $7-13.

Appetizers include Asian Ahi Tuna, Drunken Shrimp,  Hummus, Asian Pork Belly Tostadas, Potstickers, Calamari, as well as a dish referred to as Chef Matt’s Perfect Pairing Plate (pictured below) which features a Trio of Cheeses: Stracciatella, Buttermilk Bleu, Sartori Parmesan, Honeycomb, Black Fig Jam, Grilled Polenta Crostinis and some candied bacon.  There is also an optional wine pairing  that compliments this plate.

Every single item on the menu is made in their scratch kitchen, which often runs with 20 cooks on the line and the attention to detail.  Actually that’s untrue, they do bring in their gluten bread, to assure that it is made in a gluten free kitchen.  They also offer a pretty extensive gluten free menu that includes steak, seafood, chicken and burgers.

Happy Hour at Cooper’s Hawk runs from 3-6pm featuring $6 wines by the glass, and wine specialty drinks and a list of appetizers from $7-10.

They also offer a kids menu, a carryout menu and a catering menu.

The Wine Club at Cooper’s Hawk is an all-inclusive membership where you will not only receive our winemaker’s newly released wine each month, but also enjoy many great benefits including invitations to members-only events, exclusive discounts, points on purchases, birthday rewards, and aWine Club Newsletter with information on new wines, special events, and great recipes. Memberships start at $20 month and you have the option to pick up your wine or have it sent. Choose the membership type that’s right for you, variety (meaning you’ll get red and white varietals) Red, White or Sweet.  Gift memberships also available for 3, 6  or 12 months.

Thursday afternoon I was lucky enough to enjoy a media tasting, which started off with Chef Matt’s Perfect Pairing Plate and then a tasting menu that started with crispy brussels sprouts with cashews, mint and sweet thai chili, and as one who’s usually not a fan of this vegetable, thought it was one of the best dishes of the day.  We also tried the Asian pork belly tacos, shrimp and scallop risotto, pan-roasted barramundi, gnocchi carbonara(the gnocchi is one of the few ingredients not made in house), a ginger soy glazed NY Strip and for dessert the Cooper’s Hawk Chocolate Cake and Lemon Ice Wine Cheesecake.

We also had a chance to chat with Master Sommelier Emily Wine. She serves as the liaison between the company and its individual restaurants, engaging with guests and the brand’s 350,000+ Wine Club members to create unique experiences centered around wine and spirits. She spearheads initiatives designed to enrich the guest journey through education, immersive events, collaborative partnerships and curated lifestyle adventures. She also creates her own personal wine label for Cooper’s Hawk.

Emily is an internationally qualified sommelier, and one of only 149 individuals in the Americas to earn the designation of Master Sommelier. She is also one of 15 professionals who have been awarded the prestigious Remi Krug Cup for passing all three sections – theory, service and blind tasting – of the Master Sommelier Diploma Examination on her first attempt (most candidates sit for the exam two to three times, and some take it as many as six times).

Overall I walked away from this tasting impressed.  By the food, the wine and especially the service.  Which for a brand new restaurant is rare, but in talking with the management, they all credit the vision of founder Tim McEnery complete lack of pretense and  a culture that reflects his values – one that embodies respect, personal development and humility, and is designed to accelerate quality and innovation as the company grows at a pace that is both aggressive and manageable.

Cooper’s Hawk Winery & Restaurant

5220 Cornerstone North Blvd
Centerville, Ohio 45440

(937) 900-9463

Mon- Thurs 11am – 9:30pm

Fr & Sat 11am – 10:30pm

Sun 11am -9pm

Dayton Diners Show Support for “Flavors Eatery”

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The Pacific Smoothie

Here is a good story for your Holiday.

What a difference a few weeks makes.  After having a slump in winter sales, the Centerville Flavors Eatery put out a lifeline.  On their Facebook page they said they were struggling and asked for regulars and new patrons to visit them for a boost.  The result was overwhelming.  People from all over the Miami Valley have been grabbing a bite, or placing to go orders.  So many in fact, that the eatery had a record-breaking week recently.

Nearly 6 years ago, ownership of this location was sold.  Business continued to hum with meal plans to go.  It was early in December that the drop-off in patronage put the restaurant in jeopardy.  While the family has publicly thanked local foodies for their Christmas Miracle,” they also asked for continued support in 2019, so they aren’t out of the woods yet.

The Food Adventure Crew took the opportunity to visit the eatery a couple of times in December and wow is there a buzz in town.  Both times we stopped in customers continued to stop in, some as they were closing and had to take to go orders.

Have you been to Flavors Eatery? Wanting to try for the first time or revisit the place? Here is some information you will find useful.

 

HERE IS THE SKINNY ON FLAVORS EATERY:

The Outside of Flavors Eatery in Centerville

—HOURS. – A unique schedule for he dining room is as follows:
MON: – 11am -8pm
TUES – THURS: 11am -3pm
FRI: 11am – 8pm
SAT: 11am- 3pm
—Located in Centerville in a small strip mall at 865 E. Franklin St.

Let us help you out, from years and dozens of trips to this eatery, we know the menu fairly well.  Here are there “must eats.”

 

“MUST EATS” FOR FLAVORS EATERY:

Don’t forget Flavors has another location in Lebanon.  That location is run by the original owners of Flavors, who opened the Centerville store years ago.  The food offerings are very similar and feature that California style eatery menu we have grown to love.  And of course they invented that incredible garlic sauce.

 

Chicken Artichoke Spinach Wrap a Rito

—THE PACIFIC SMOOTHIE:
Banana, strawberries, mixed fruit and mixed berry concoction with kiwi-strawberry juice. This shake will wake you up and give you an energy boost from the natural ingredients. Refreshing, and delicious, this one is worth a try.

 

— CHICKEN SPINACH ARTICHOKE WRAP-A-RITO:
This was Jackie’s favorite. It is a large burrito, stuffed with artichokes, chicken, spinach, apple slaw, mozzarella cheese, feta cheese and house garlic sauce on top. Jackie suggests ordering it with extra house garlic sauce. She could drink that stuff !

 

— PORTABELLA CHICKEN QUESADILLA:
This was the Big Ragu’s favorite of the menu. A Warm quesadilla with lots of flavor with chicken and portabella mushrooms, tomatoes, apple slaw, mozzarella cheese and topped with the incredible house garlic sauce. This was a perfect balance of healthy and filling.

 

— TERIYAKI CHICKEN FLAKY BAKE:
A delicious take on chicken. The teriyaki sauce was subtle and the chicken was cooked perfectly. All of it on a flaky tortilla and served with chips and salsa. Drizzled with Garlic sauce, it is a crisp flaking mountain of happiness.

Portabella Chicken Quesadilla

 

—CAJUN CHICKEN WRAP-A-RITO:
Take a chicken burrito and add green and red bell peppers. The result is the beginning of greatness. Brown rice, apple slaw, yellow onions and beans are also filled inside with garlic sauce on top. The multiple levels of flavors and spices make a cajun flavored treat. Subtle, and not overpowering, the burrito maintains that healthy, natural taste.

 

—AVOCADO CHOCOLATE COOKIES:
The most interesting menu item in the eatery. It is a dark, dark cookie made with avocados. Go guilt free and eat one of these bad boys. It is an absolute treat.

 

—BOTTLES OF HOUSE GARLIC SAUCE TO GO:
Turn your kitchen into a mini-flavors. Not only is the sauce amazing, it is Gluten Free, Dairy Free, no MSG, with No High Fructose Corn Syrup. Try it on Salads, Chips, Pretzels, Meats, Pizzas and veggies!!! The sauce is also sold at Kroger and Dorothy Lane Market Centerville in the salad dressing aisle.

 

Teriyaki Chicken Flaky Bake

HONORABLE MENTION:

— THE HUMMUS PLATE:
This appetizer is fresh and a display of dipping vegetables that is just perfect. The hummus is freshly ground and delicious. This is a very healthy appetizer option, and none of the flavor is sacrificed.

If you are wondering about the house apple slaw, it contains a mixture of carrots, cabbage, radicchio, cucumber, apples, celery and green beans. It is a garnish found with most of their meals.

 

That sums it up it for our Food Adventure recap and feel good story of the season. Flavors Eatery in Centerville still asks for your continued support in 2019, but the Dayton faithful have been their guardian angel and saving grace this Christmas.

If you haven’t been there this winter, now you know what to order, so you have a head start on the rest …. see you at the tables, covered in garlic sauce!

For more Food Adventures, follow us on FACEBOOK HERE.

We have a feature article right here each week on Dayton Most Metro.   Food Adventures has no rules, and leave no plate unturned.  Join Jessie, The Big Ragu and Jackie in our treks for great Miami Valley food.

Cajun Wrap A Rito

Hummus Plate

Garlic Sauce on Chips

Dining Room

Garlic Sauce

Avocado Cookie

Inside Flavors

Chicken Flaky Bake

Cajun Wrap a rito

Dining Area

Lunch is served

Chicken Portabella Quesadilla

Cajun Burrito

The flaky bake – chicken teriyaki

chips, salsa and a burrito

 

 

Bill’s Donuts – The Delicious Dozen + ***WIN A DOZEN BILLS DONUTS ! ***

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Bills Donuts in Centerville receives National recognition each year

Unless you have been living under a rock, you know that Bill’s Donuts in Centerville has put Dayton on the national donut map. From National Magazine awards, to stars visiting while in town, Bill’s has a reputation.

The locals love it . You can typically find a line out the door on not only weekend mornings, but random times such as 9:30pm on a Wednesday. There is no rhyme or reason, there is only the good thing that they are open 24 hours a day, 7 days a week.

Through the decades of Food Adventures.  beyond the dozens and dozens of donuts we have eaten from Saturday mornings, to the Superhero 5k.  With all the press that has been written, what else can we say about this place that hasn’t been printed already?

The Legendary Pretzel Donut

Today, Food Adventures RANKS the best Bill’s donuts, individually, the baker’s dozen, one through thirteen, like only we would.  After decades of research, we present the “Delicious Dozen.”

***Comment below on your opinion and a chance to win a free dozen donuts from BILL’S !!***

THE DELICIOUS DOZEN (The best donuts at Bill’s Donuts….. in order… the top bakers dozen)

#1 THE PRETZEL DONUT:
The signature donut, the pinnacle of yeast donuts. Always plentiful and one of the few donuts that is equally as good with a glass of milk as it is with coffee. HUGE TIP – when you get one of these, pop it in the microwave 15 seconds when you get home and taste the fresh difference.

 

Longhjohn with Peanut Butter Creme and Chocolate Icing

#2 THE PEANUT BUTTER FILLED LONGJOHN:
The traditional chocolate covered longjohn with a peanut butter cream filling. OMG is that good. Bill’s signature donut, and the peanut butter addictiveness.

 

#3 THE PERSIAN WITH NUTS:
It might sound like a handsome stranger, but this donut is a lesson balance. It is a delicious donut, but it is IMPOSSIBLE to  eat without spilling a piece of nut. Impossible we well you. The inside is a cinnamon delight, and the frosting is a caramel butterscotch, with chopped peanuts topping this confection of perfection

 

#4 THE CUSTARD FILLED LONGJOHN WITH CHOCOLATE ICING:

The Oversized Persian With Nuts has a Cinnamon lining – it is impossible not to spill a nut

An American staple, done better nowhere else. The grill marks on the bottom, The icing that sometimes melts unforseen or sometimes stays rock solid. When it all comes together in a big bite and the custard squirts out, well, then you have liftoff.

 

#5 THE DEVILSFOOD DONUT:
The absolute perfect, #1 donut of all time to have with milk. Again, use the trick of zapping this donut 15 seconds in the microwave.. Get the biggest glass of milk you can find. Find a quiet area and indulge. Crossed eyes and moans are normal here.

#6 THE BACON MAPLE DONUT:
A new experiment and limited time donut. It is a Longjohn with maple icing, and bacon crumbles on top. inside is a butterscotch creme filling. It is new, and it is a hit. Ask when they will be making them next, so you can give them a try.

The fairly new Bacon Maple Donut – harder to find than sasquatch

#7 THE GLAZED TWIST DONUT:
The most underrated donut in the case. A long, buttery twisted yeast donut with a hint of vanilla and cinnamon. It is a good bang for your buck too. It has that signature yeast taste from Bill’s, and is filling. Perfect with coffee.

 

#8 THE JELLY DONUT WITH WHITE ICING:
In the 80’s movie Strange Brew, Rick Moranis bribes a brewery worker with a jelly donut .. “Here .. it’s a jelly…” If that was a Bill’s Donut, he could have bribed the Canadian Government.

 

#9 THE ROUND VANILLA CREME FILLED with CHOCOLATE ICING:

Round Creme Filled with Chocolate Icing

It is a round donut with chocolate icing on top. the difference is in the filling is a white cream, like whipped cream. Again, the signature yeast donut that only us recognizable at Bill’s Donuts.

 

#10  THE BLUEBERRY CAKE DONUT:
A cake donut that is mixed with blueberries making a pleasingly purple donut. The donut is glazed and sometimes will have a chocolate or strawberry tint. This donut and a glass of milk is a ticket to heaven. Also great with a hot chocolate !

 

#11  THE POWDERED with CHOCOLATE CREME:
The messiest donut by far, but delicious as well. Get the chocolate creme filled for a trip back in time to your childhood. Passport not included. Neither is a bib or napkin and you will look like you lost a fight with a bag of flour if you eat it correctly.

The Big Ragu getting powdered at Bill’s

#12 THE DUNKING STICK:
The oddest donut in the case. this old fashioned throwback is dedicated to the coffee lovers. Made specifically for dunking, this glazed donut is a yeast donut but has a cake feel.   This long stick is an old favorite, but a new discovery for us in the pat couple of years.

 

# 13 THE SUGAR COATED JELLY DONUT:
A jelly donut rolled in sugar. The jelly is delicious and is the subtle feature here. Each bite has a slight crunch and the sweetness is perfect. A bit messy? Yes, But worth every napkin.

 

Honorable mention:
The Red Velvet Cake Donuts – a nice twist on a favorite cake recipe.
The Chocolate Brownies with Chocolate icing – Get a glass of milk for this rich treat that will put you into chocolate overload.

**** Which ones are your favorites?  Do you agree ?  Do you disagree?

Comment below and you will be entered to win 1 dozen Bills donuts !!!****

A Dunking Stick

 

HERE’S THE SKINNY ON BILLS DONUTS:

— Opened in 1960, it is now owned by a brother and sister team, Lisa and Jim.  The store was handed down by their father Bill Elam, who passed away in 2010.

— A pillar in the community, they have supported countless sports teams, and local causes.

— Over the years. Bill’s has won multiple national awards and recognitions as one of the top donut shops in the USA.

—They not only make great donuts- they are very community involved and philanthropic.  Right now they are  collecting donations for Mexico Beach, Florida!  You can help by donating: toothpaste, toothbrushes, soap, deodorant, personal hygiene products, new underwear/socks, cleaning supplies, work gloves, shovel/rakes, batteries, flashlights, bug spray, trash bags, backpacks/bookbags and first aid supplies.  A truck will be leaving on Oct. 22nd to deliver these items to those in need. Donations can be dropped off at the shop at any time.

 

For more local FOOD ADVENTURES – Like us on FACEBOOK BY CLICKING HERE

Browse below for more  Bills Donut fun….

Powdered Donut

Red Velvet Cake Donuts

Bag o ‘ joy

Sugar Jelly

Vanilla Iced Jelly

Long John with Custard

Custard Long John with choolate icing

Chocolate Iceing – longjohn with custard

Persian with nuts

Pretzel donut

Glazed Twist Donuts

Dunking Stick

Bacon Maple Glazed

Round creme filled

Devilsfood

Peanut Butter stuffed

Pull apart goodness

Try a glazed twist

 

 

 

SICSA Pizza Party at Heavier Than Air Brewing

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Pizza Party for SISCA Aug 15th

Boy, have we got a Food Adventure for you this Wednesday! Pizza and Beer!

Wednesday August 15th SICSA – Pet Adoption Center teams up with Heavier Than Air Brewing Company for a fundraiser, featuring some pizzas off of local menus!

With all of the breweries in town, it is hard to keep a handle on this booming industry.  One of the new kids on the block deserves some love and an honorable mention.

“Heavier Than Air Brewing” in Centerville has been recognized with some awards at the Ohio Craft Brewers Cup.   Heavier Than Air‘s European Pale Ale ESB and their Stout McCook both were gold winners.

 

HERE’S THE SKINNY ON THE SUMMER PIZZA PARTY FOR SICSA:

WHEN: WEDNESDAY AUGUST 15th from 5:30PM to 8pm

Submarine House Philly Cheesesteak Pizza

WHERE: HEAVIER THAN AIR BREWING COMPANY, 497 MIAMISBURG- CENTERVILLE RD, CENTERVILLE, OH 45459

COST: $5 each to attend the PIZZA PARTY all of which is donated to SICSA.

CASH BAR – $1 will be donated to SICSA for every pint of beer sold.

Beer and pizza sounds great.. so whatcha gonna eat ????

 

MUST EATS:

Pizza from the following restaurants:

— BARGO’S PIZZA
Thin crust, delicious pizza that is always great with beer!

— CENTERVILLE PIZZA and  BBQ’s PIZZA
Hand tossed, nationally award-winning pizzas. They will surely have a unique pie on hand.

— DOUBLEDAY’S MONSTER PIZZA
A cult following has quietly kept this place making hand tossed specialty pies with lots of inventive toppings for decades.

— KING’S NY PIZZA:
Formerly “Johnny’s Slice of NY,” This pizza is authentic New York City Style Pizza. Big Slices, big flavor.

— MACKS TAVERN’S PIZZA
Thin crust pizza cut into tiny squares, this is the only pizzeria that uses diced pepperoni like the serve in school pizza.

— POUR HAUS’ PIZZA
Thin crust pizza, the sauce is delicious too. Look for them to turn some heads with their pizza pies.

Mack’s Pepperoni pizza

— SUBMARINE HOUSE PIZZA
Thin and crispy pizza, we are hoping they feature one of their Philly cheese steak pizzas. Great stuff here !

 

You gotta wash it down ….

 

MUST DRINKS:

— “EARN YOUR WINGS GOLDEN ALE” with BLACK CURRANT:
This is the best beer we have ever had here, hands down. It is a light beer with a hint of blackberries.

— “EARN YOUR WINGS GOLDEN ALE”
This is their lightest beer and it is delicious. Easy drinking and promises to please the “non craft beer crowd.”

Heavier Than Air Brewing on 725

— “MCCOOK BOUND STOUT”
Not our style, but it won an award at the Ohio Craft Brewers Cup. So if you like dark, dark beer… go for this one !

 

Heavier Than Air Brewing Co. will donate $1 for every pint sold to SICSA, and again, entry to the pizza party is $5 per person.  All pizza entry funds will be donated to SICSA, which is set to break ground on a new $5 million facility in Washington Township this fall!   There will also be a chance to win a Heavier Than Air Brewing Co. growler!

 

Food Adventures is a local food blog run by 3 local foodies with a passion for the food that Dayton has to offer.  From wholesome nutrition, to fine dining, dives and home kitchen creations, we leave no plate unturned and throw rules out  the window.  We are honored to have a feature article each and every week right on Dayton Most Metro!

Support this fine charity

Drink up for SICSA !

Pour Haus Taco PIzza

Kings NY Pizza

Doubledays Monster Pizza !

Bargos Pizza

10 Mouths Needed for Super Duper Cheesesteak Qualifier

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Can you eat 2 of these?

Each year, the Submarine House hosts the “Super Duper Cheesesteak Challenge” in which a person must devour a 16inch long Triple cheesesteak sub with “the works” toppings in 16 minutes or less.  The 2018 proceeds go to the Pink Ribbon Girls.

Again this year the Food Adventure Crew hosts a charity event qualifier to help add donations to the Pink Ribbon girls.  This year the site is the Centerville Store on Sunday May 20th, 3pm.

We are looking for 10 WOMEN or MEN to take the Super Duper Cheesesteak Challenge and see if you can beat the sandwich!  This is all about charity so each “EATER” or contestant is asked to make a minimum $20 donation to be considered for the event.

Also, if you eat the sandwich fast enough, you may qualify in the top 10 of the Centerville store times and be vaulted into the store championship in a few weeks.  BRING YOUR FAMILY – A percentage of all food and drink that night will go to Pink Ribbon girls.   Join the fun….

 

HERE IS THE SKINNY ON THE EVENT:

— WHEN: SUNDAY, MAY 20th, 3pm

— WHERE: SUBMARINE HOUSE CENTERVILLE – in the Normandy Square Shopping Center at 503 Miamisburg Centerville Rd, Washington Township, OH 45459

—WHY?

#1 It is HILARIOUS to come out and watch this event, and it is not only a blast, but it can be eye opening as well

#2 Come participate or just watch and eat and drink.  The great menu at Submarine House goes from Pizzas to Subs and more.  And remember a portion of your bill goes to CHARITY !  We will also be taking donations that night.

#3 Bring your friends for a fun time.  We are hoping to pack them in and raise $$ for PINK RIBBON GIRLS..

SPREAD THE WORD ! 

 

WANT TO PARTICIPATE AS AN EATER IN THE QUALIFIER????

 

Make your donation to the Food Adventures Crew Challenge, which will be donated to the Pink Ribbon Girls!

You can also donate even if you don’t want to be a part of the challenge!

Can you handle 16 inches of Heaven ?

 

JUST WANT TO WATCH AND SUPPORT THE CAUSE?

Show up at the Centerville Store and cheer on your favorite participant… 3pm , Sunday May 20th .  A portion of all monies spent from 3pm – 5pm will be donated to THE PINK RIBBON GIRLS of DAYTON !  They support local women fighting breast cancer.

Get all your foodie scoop on the Dayton area by following The Food Adventures Crew on Facebook.

THE SUPER DUPER CHEESESTEAK ! 16 inches of heaven !

 

 

 

Dive Bar Thursday – Theo’s Lounge

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Welcome to Theo's Lounge

Welcome to Theo’s Lounge!

As the world keeps moving along, technology moves right with it. In the 1880’s, the first vending machines were released into the world. They were used to sell a wide variety of items, like postcards, candy, notepaper, drinks, and other small items. One of those items that were sold were cigarettes. As more and more were learned about cigarettes, the less and less you saw cigarette vending machines. They started to go the way of the phone booth and the metal-tipped dart board. All of them are items that started to disappear as the social need for them left as well. The ubiquity of cell phones turned phone booths into WiFi stations, and metal-tipped dart boards are dangerous! Cigarette vending machines disappeared as smoking also became more dangerous. You can still find one of these magical machines in very special places. Theo’s Lounge is one of those places.

Theo’s Lounge (7890 Paragon Rd., Dayton, OH 45459, (937) 813-8580) is not a place you would find if you were not looking for it. The only thing that indicates it exists as you drive down Paragon Road to 725 is a sign above the door. It sits in the shadows of the Paragon Club, and it thrives there. The minute you walk in you can tell it is a comfortable space, from the complete lack of windows to the music quietly playing the background. It is not an incredibly well-lit space or an incredibly large space, but that is part of the intimacy. That may also be why there is a wall of mirrors on the right, to make it look larger. They have a small patio out back as well, which is nice to enjoy on a summer night. Walking into the space, it is nothing but comfortable. Like slipping into an old sweater.

Theo's Lounge Dayton

Does it get more comfortable than this?

 

The televisions and conversation provide the entertainment here; there is not room for much else. Certainly not pool tables. In fact, on the lone sign out front states that conversation is one-half of what Theo’s offers. The other half is cocktails, which come with enough variety to satisfy any palate. Is there a menu you can peruse? No, there is not. Every bartender has their own specials, along with a few of the classics that they make. There are so many regulars that the staff “knows three-quarters of the time what they want.” And the cocktails we enjoyed had a healthy pour. The same holds true for the beer selection. The most exotic you can expect is a Sam Adams Boston Lager or a Guinness. The craft movements do not hold much sway here. The food selection is just as simple. The offer fresh-made, self-serve popcorn in the corner, but also offer chips and pretzels for a modest fee. They have pizza if you are looking for something a little more substantial, and tasty snack known as Hanky Panks. They are a combination of rye bread, spicy sausage, and cheese. According to the bartender at the time, they are a “hillbilly thing.” We took her word for it.

Let’s go back to the bar’s atmosphere. The comforting feel comes from many of the little details. Though dark, we could tell they really spent time taking care of the space. It was clean in there. The lack of outside light makes it easy to lose track of time. The dark wood, mirrored wall, and lowered shelves over the bar made it feel like we were walking into the

Theo's Lounge Patio Dayton

They have a patio as well!

1970’s. And there could be a reason for that; Theo’s has been at this location, in various forms, since roughly that time frame. There is no opening a new dive bar; it has to be groomed into one after years of love and use. Like that old, comfortable sweater, it only gets that way through constant use. All the conversation was relaxed and casual, and they were set up for some big groups of regulars to come in. They take care of the people that come to their bar.

With the approach of summer, Theo’s is working on adding some events. There is a dart league being created, as well as a Ladies’ Night. The Kentucky Derby is a fancy affair there, with ladies coming in their finest hats and everyone enjoying some food and drink. They have their regulars, including the employees at many local restaurants. You know that if industry workers are going there, the place is low key and the drinks are good. Theo’s not only added events for the regulars, they added spirits. When I asked about a lone bottle of saki sitting on the shelf, the bartender told me there was a regular that requested it. So now they have it. It may be one of the few dive bars we have gone to that has saki!

We are used to things that move at breakneck speed. It is great to know that there are no-frills, no drama places like Theo’s Lounge where the world slows down while we are there, and there are plenty of friendly faces to spend that time with.

Theo’s Lounge is located at 7890 Paragon Rd., Dayton, OH 45459. You can contact them through their Facebook page or at (937) 813-8580. They are open Monday through Saturday, 3 PM to 2:30 AM and Sunday from 3 PM to 1:00 AM.

“Scratch Food” – Local Company Reaching New Heights

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The “Meals from Scratch” Team with Matt Hayden (right)

Chef Matt Hayden has been a foodie all of his life. He is the guy who binge orders delivery late at night, or whips up recipes for his family and friends at a moment’s notice.  He has the kick-ass chicken recipe you love or the BBQ that melts in your mouth.  He is also quite the giver to the community.  He is always dedicating time and resources to one cause or another.

For the last 25 years Matt has been a fixture in the Dayton food community.  First with his original ownership of the Pour Haus, with their pizza following and BBQ sauces.  He also had a venture in Miamisburg called the Chimney Inn.

Those experiences lead him to open Scratch Food in Centerville off of Paragon Rd in 2010.

There is one more experience that affected him.  

Laying out hundreds of meals for the day

Chef Hayden unbuttoned his shirt to expose a heart operation scar.  This health scare turned his life around, and tuned him into the healing power of foods.  Now, his business is growing but the most touching aspect, is how they are affecting the lives of Miami Valley residents.  They are literally saving lives with their food.

 

HERE IS THE SKINNY ON SCRATCH FOOD:

—SCRATCH FOOD consists of 2 aspects

Chef Marshall Bartley shows an incredible Chicken Dinner

1)SCRATCH EVENT CATERING:
An upscale catering business that has been hosting large and special events for over a decade.  All the food is made by chefs and they are used to catering for top area companies.  They cater events like weddings with 150-300 or more, up to 3200 people event.  They are involved heavily with Masquerage and of course the upcoming April 22nd Dayton Metro Library opening gala.  Great opportunities for a Food Adventure.

2)MEALS FROM SCRATCH:
A carry out or delivery service of frozen, pre-prepared, nutrient dense meals. This service is for the convenience of busy schedule customers, or assisted living customers.  It makes life easier for them.  It also helps those who are sick and dealing with disease management  like Diabetes, Heart Disease and Cancer.  Are you just looking for convenient meals to fit your healthy lifestyle?  They offer those as well.  All dishes are made carefully and prepared by chefs to strict specifications, with the freshest ingredients.

—Scratch Foods employs some of the most talented local chefs. Chef Marshall

Frozen, prepared meals by chefs, for convenience, health or fighting disease

Bartley, a lifelong friend of Matt’s is just one of the experienced crew working hard to get results for health and taste.  Another star is Kristen LeMaster, the event coordinator and Project Manager for the business.  The other chefs on the team round out this talented crew.

—Scratch Food is always giving back to the community.  Be it the Suzy Pender Memorial Fund, The Pink Ribbon Girls, or his latest, the April 22nd kickoff of the new library downtown.  For decades he has helped countless local causes.  Sisca, Boonshoft Museum, Antioch and the Bull Diabetes Center on Schantz Ave. and a couple more charities.  Food Adventures loves their stuff.

—Besides battling heart disease, Matt has another motivation.  Matt lost his mother at a young age, and she has been a source of inspiration to helping people battling illnesses.  By working with Miami Valley Hospital, their often quoted mantra is “Let Food be Thy Medicine.”

Chicken Cakes with Sweet Potato Succotash

—Want some Meals from Scratch? Within 12 hours of placing your online order at this website, you will be contacted by  email.  They will set up a day and time, convenient for you, to pick up your meals from our Centerville location, behind the Paragon Supper Club at 767 Miamisburg-Centerville Road. Your meals can be picked up 7 days a week from 10am thru 7pm.  Sometimes your meals can be picked up “on the fly” within an hour of placing your order. But typically, pickup time is agreed upon with Scratch  to make sure that your order is properly handled.

—Between the Pink Ribbon Girls, Miami Valley Hospital and pickup orders, Scratch prepares over 1,000 meals each week.  Are you in need of help because of a family member with cancer?  GET INFORMATION HERE.

Garlic Chicken from Scratch Catering

—Are you in need of carryout or delivery meals?  Catering needs?  Nutritional Meals?  Call 937-567-7850 or fill out this online form.  This Food Adventure could change your life.

So what are the best eats from Scratch Foods?  Catering wise and frozen meals wise …?  Here are our patented MUST EATS..

 

MUST EATS FROM SCRATCH CATERING:

Ribs – smoked all day

—DEEP FRIED GARLIC CHICKEN at THE GARLIC FESTIVAL:
Unforgettable flavor in a deep fried chicken strip. Cheesy garlic goodness is what awaits you, with a sinful butter dip.

—BBQ BABY BACK RIBS:
Fall off the bone. with incredible homemade BBQ sauce. A taste you wont soon forget.

—SMOKED CHICKEN:
Quarters of chicken, that come out so juicy it is like it is baked. Again the BBQ sauce for dipping is a must.

—SMOKED PULLED PORK:
Matt used to travel the country to learn how to smoke meats. The results of his studies are a near perfect pulled pork.

Smoked Chicken

We have tried a dozen of these frozen meals over the past month and have some favorites.  Here are our “MUST EATS”

 

MUST EATS FROM MEALS FROM SCRATCH:

—HOMESTYLE MEAT LASAGNA WITH FRESH GREEN BEANS:
You wont believe the food was made and frozen a couple of weeks ago, it tastes like freshly made. Each forkful of lasagna and sauce is a taste of comfort food.

Meat Lasagna and Green Beans

—CHICKEN CABBAGE ROLLS:A unique, healthy take on an old comfort food. But guess what, it works. Try this for the surprise of your night.

-CHICKEN PARMESAN WITH CAVATAPPI PASTA and FRESH GREEN BEANS:
Just enough sauce with the chicken and pasta, make this a delightful dish.. Again the freshness is amazing and we can’t believe it was not just made.

-CHICKEN CURRY with CAULIFLOWER, SWEET POTATOES and PEAS:
Indian dish, with fresh veggies. It is unique and flavorful, and the spiced chicken is the best part.

-ORANGE CHICKEN WITH FRESH BROCCOLI and RICE BLEND:
Probably Big Ragu’s Favorite Dish. Worth a treat sometimes.

Chicken Cabbage Roll

-SOUTHWESTERN CHICKEN WITH COLORADO SAUCE, BLACK BEAN MASHUP and RICE BLEND:
The sauce on the chicken and the bean mashup steal the show. A great tasting dish that doesn’t taste healthy, but it is. Try this high nutrient dense plate to curb your appetite.

-ASIAN CHICKEN BLEND with BROCCOLI, SESAME SLAW and RICE BLEND:
Great tasting slaw on top of chicken with that Asian taste. The veggies and rice go perfect with it. They nailed the flavor on this one.

-OLD WORLD CHICKEN CAKES WITH SWEET POTATO SUCCOTASH:

Beef and Vegetables

So delicious and inventive, it is amazing how healthy the dish is. One of those plates you cant get enough of, forkful after forkful.

So there you have it… our MUST EATS …

Often imitated, never duplicated, you can find Food Adventures on Facebook here.  No rules, just fun !

Browse the photos below from our numerous meals with Scratch Food.

The Chefs stand behind their meals…

MEALS FROM SCRATCH MENU

Chicken with Colorado sauce and black beans

Chicken dishes that are heart healthy

Preparing hundreds of meals

 

Beef Brisket Catering sample

Simple chicken and broccoli with rice

Lasagna

Orange Chicken

Packaged up

Promo code for discounts !!

MealsFromScratchFood.com

Orange Chicken dish

Chicken Parm

Another healthy dish : Asian Chicken

The sesame slaw is good

Curry chicken dish

 

 

 

 

Surprises at Cheesesteak Qualifier, Finals to Follow

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Chef Hayden Shocks the Crowd, wins Qualifier !

Fat Tuesday got even fatter this past week at Submarine House in Centerville. The newly opened restaurant at 503 Miamisburg-Centerville Rd. was packed.   Fifteen competitors were ready to take on the Super Duper Cheesesteak Challenge and their friends and family were there cheering them on.  Standing room only was the atmosphere as Dayton’s favorite foodies, The Food Adventure Crew called the place to order.

Hungry Jax was the Emcee and official timekeeper was Kris Mick, past champion and cheesesteak eating legend.  We were here to see if any of these big mouths could qualify for the store’s top 10 times.

What happened next was simply epic…….

— LOCAL CHEF MATT “PORK CHOP”

The 16 inch Super Duper Cheesesteak

HAYDEN STUNS THE CROWD WITH  WINNING TIME of 4 minutes 41 seconds. Rumors swirled after the event that the chef and owner of Scratch Food had been training for weeks with an unorthodox diet of ruffage, cabbage and even cauliflower to stretch his stomach.  We cannot confirm this, but his time was amazing.  We did notice his foot stomping and bouncing method while eating.  That may have been a strategy to let the food settle, or it could have been excitement.  We will never know.

Kayla Bradstreet put her hair up, and put the men to shame !

We do know it was a legendary cheesesteak challenge moment and surprising highlight of the night.  When Chef Hayden raised his hands and yelled “done,” he then stuck out his tongue.  The crowd gave him a big pop of applause, hoots and hollers.

 

— DAYTON AREA SOCIALITE KAYLA BRADSTREET, REPRESENTING THE WOMEN, BEATS THE CHALLENGE and shows the men the some girl power !  Calling herself “man hands” she manhandled the sub sandwich into submission with a time of 14 minutes 20 seconds.  The crowd went bonkers as she tilted her head back and sprinkled the last bits of lettuce into her mouth.  She raised her hands and showed her empty mouth in triumph to the roar of women throughout the restaurant.  There were cell phone flashes and people recording videos everywhere.  It was

Chris Goode (left) finished in 5 minutes and Gary “The Growler” Leasure finished in 15 minutes.

Female Food Adventure for the ages.

 

— CHRIS GOODE, LAST MINUTE SUBSTITUTE FOR THE CHROME DIVAS, and the thinnest contestant, destroys his Super Duper Cheesesteak in 5 minutes flat for the 2nd best time. Lesson learned, don’t ever count the little guy out.  Especially if he has a mohawk!  Chris tore into that sandwich and rode off into the sunset on his Harley!  Thank you to the Chrome Diva’s for your support and your great representative !

 

The contestants grow restless – 15 people took the challenge

Bryan Suddith Seducing the Camera

—At the end of the night, the thermometer donation tally was at $686 plus approximately $180 more would be donated from $1,800 of food and drink sales in 2 hours.  Not too bad, about $886 bucks for the night.  We could have never done it without the participation of the contestants and the support of their friends and families.  Thank you to those who came out to watch, eat and drink and who also donated money on the side.  We could not have succeeded without the incredible ownership of Submarine House and their staff.  Their generosity and local support of causes is an example for all.  Thank you to Dayton Dining, Dayton Most Metro, Dayton Chrome Divas, and

The Pink Ribbon Girls for the promotion and support.

This was a one night only fun get together for charity, but it was fun to see who could qualify for the event.  The top 10 times go on to compete for the store championship in mid-April and each store’s champion will be named.  Then each champ moves on to the April 22nd, 1pm event, the finals at the Huber Heights new Submarine House Bar and Grill.  Come watch with us !

 

Triple the Meat, Triple the Cheese and the Works Toppings

**HERE ARE THE FULL RESULTS from the SUBMARINE HOUSE’S 
2nd ANNUAL FOOD ADVENTURE SUPER DUPER CHEESESTEAK QUALIFIER**

—MATT “PORK CHOP” HAYDEN – 4 minutes, 41 seconds:
He put on a clinic.

—CHRIS GOODE – CHROME DIVAS REPRESENTATIVE – 5 minutes even:
Little guy, big appetite !

— JEREMY “SWEETNESS” SWIHART – 5 minutes, 24 seconds.
Easily the most cool, calm and collected contestant of the night.  He was an eating machine.

Mark “the Beard” DaGrossa taking the cheesesteak to task

— TACO “CHEESESTEAK” PHILLY – 8 minutes, 42 seconds. 
The big guy tore through the sandwich like child’s play, joking the whole way through.

— JOE “THE MINISTER OF MEAT” AMSTUTZ – 8 minutes 49 seconds
An impressive display of chomping skills. A terrific time for the big sandwich.

— BRYAN “BABY BLUES” SUDDITH: 10 minutes and 20 seconds.  
Dayton’s top story slammer and ferocious foodie, improved his time over last year by 4 minutes.

Kevin “The Garlic King” Sorice is loving the good food !

— KEVIN “THE GARLIC KING” SORICE – 13 minutes 41 seconds. 
The self declared senior division champ had no problem beating the challenge.

— KAYLA “MAN HANDS” BRADSTREET – 14 minutes 20 seconds.  
Girl power rules!  An unforgettable win.

— NATE “COWBOY” TUCKER – 14 minutes and 22 seconds.  
The big guy put a hurtin on the cheesesteak and squeaked in ahead of the deadline.

— GARY ” THE GROWLER” LEASURE – 15 minutes, 1 second. 
Steady chewing was the key to his success.

— MARK “THE BEARD” DaGROSSA – Could not finish in 16 minutes.  
This real life Santa was steady, he almost did it, but enjoyed the tasty experience.

Chris Kilroy, ready to take the challenge !

— BRIAN “THE BIG APPLE” APPLETON – Could not finish in 16 minutes.
had to go out to the patio for air.

— CHRIS “THE KILLER” KILROY – Could not finish in 16 minutes.  

Disappointed, but thought the sandwich was delicious !

— JOHN “HAMBONE” HAMMOND – Could not finish in 16 minutes.  
Improved over last year, but fell just short this year. Close… real close !

— STEVE “THE BIG RAGU” MILANO – Could not finish in 16 minutes.
He is contemplating retirement

 

Emcee for the Night was Jax from Food Adventures !

****ARE YOU UP FOR THE SUPER DUPER CHEESESTEAK CHALLENGE?****

You may still take the challenge at any Submarine House location through April 2nd.

—WHAT: You must eat a 16 inch SUPER DUPER CHEESESTEAK. Super Duper means this 16 inch sub has triple the meat and triple the cheese of their normal subs.  You have to eat it topped AS IS with “The Works” toppings in less than 16 minutes.   The Works includes: Cheese, mayo, lettuce, tomatoes, onions, homemade oil & vinegar dressing & pepper relish.   Grilled Mushrooms also come on the sub.  Important – NO topping substitutions, you have to eat it as is with all of the ingredients.  This is not a baby challenge.  So bring your loose pants.

Packed House Watching !! The night raised almost 900 bucks for Pink Ribbon Girls !

—WHY: If you complete the challenge, your sandwich is free and you win a T-shirt. A portion of the proceeds goes to The Pink Ribbon Girls charity.

—COST: About $23 up front, which is refundable if you complete the challenge successfully.  You can take the challenge at any Submarine House, alone or with a group of friends from Jan 30th through April 2nd.

John “Hambone” Hammond and the Big Ragu could not finish the Super Duper Cheesesteak

Remember, the top 10 fastest times at each store will see the competitors called back in April for the “store championship semi-finals.”  If you win the best time at the store championship, you are off to the finals April 22nd at 1pm at the new Huber Heights Bar & Grill location of Submarine House.

Browse the gallery below from memories of this incredible night for charity.

Still Hungry?  “LIKE” FOOD ADVENTURES ON FACEBOOK by clicking here.  We are not food critics, we are passionate foodies, living and loving the Dayton food scene and sharing our finds!

The Usual Suspects

This mystery man is known by the name Taco Philly !

Nate “Cowboy” Tucker made a good showing !

 

Look! Here come the sammiches !!!

“Hangry” guys before the contest…

Known as “16 inches of Heaven”

Guess which plate was Ragu’s at the end and which one was Kayla’s?

Hot Relish didn’t stop Chef Hayden from winning !

Carey, Mack and Torey were rooting on their friends and supporting charity !

Kayla’s Empty Basket – WOMAN POWER !

Could you eat a cheesesteak with triple the meat and cheese, with the works? 16 inches? in 16 minutes?

Pork Chop finding his ZEN

Baby Blues, Minister of Meat, Garlic King and the Beard

All I want for Christmas is a Submarine House Gift Card !

Kayla beat the Big Ragu and a handful of other guys!

The Killer and Hambone

gu says thank you to Submarine House

The Big Ragu from Food Adventures

Donate to Pink Ribbon Girls – breast cancer charity

The Big Apple is ready

Hammond gets extra points for downing 4 beers before the contest

Kayla has her Gameface on !

Kilroy killin the sub

Corner table looking for the beef

make your own caption

Congrats Kayla

Kayla shuns the paparazzi

chomps heard round the world

Kayla has a food baby

2017 Super Duper Cheesesteak Food Adventure

Matt Hayden is a Cheesesteak qualifier !

This is just one HALF of the sandwich

Bryan’s got this…

Kelsie is an amazing host !

 

 

 

 

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Submarine House Kicks Off 2017 Cheesesteak Challenge

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The Super Duper Cheesesteak from Submarine House

The annual “Super Duper Cheesesteak Challenge” has started across the Miami Valley at every Submarine House, proceeds of which this year go to the Pink Ribbon Girls.  January 30th was the first day that Dayton area residents could partake in this food challenge for charity.

The Food Adventure Crew has been a part of the event for more than 3 years and we have seen almost $50,000 raised for Dayton’s Children Hospital during that time.

On Fat Tuesday, February 28th, 7pm, Food Adventures with Dayton Most Metro and Dayton Dining will be hosting a “one night only” qualifying event for charity at the new Centerville Submarine House Bar & Grill location at 503 Miamisburg-Centerville Rd., next to Adventure Golf for 16 contestants! Everyone is welcome to come watch and cheer …. but first

The Super Duper Challenge t-shirt

***WHAT IS THE SUPER DUPER CHEESESTEAK CHALLENGE ?????

HERE’S THE SKINNY:

—WHEN: Starting Jan, 30th you may take the challenge at any Submarine House location through April 2nd.

—WHAT: You must eat a 16 inch SUPER DUPER CHEESESTEAK, with “The Works” toppings in less than 16 minutes. Super Duper means this 16 inch sub has triple the meat and triple the cheese of their normal subs.  The Works includes: Cheese, mayo, lettuce, tomatoes, onions, homemade oil & vinegar dressing & pepper relish.   Grilled Mushrooms also come on the sub.  Important – NO topping substitutions, you have to eat it as is with all of the ingredients.  This is not a baby challenge.  So bring your loose pants.

Take the Challenge !

—WHY: If you complete the challenge, your sandwich is free and you win a T-shirt. A portion of the proceeds goes to The Pink Ribbon Girls charity.

—COST: About $23 up front, which is refundable if you complete the challenge successfully.  You can take the challenge at any Submarine House, alone or with a group of friends from Jan 30th through April 2nd.

The top 10 fastest times will see the competitors called back in April for the “store championship semi-finals.”

Food Adventures is hosting a special night Fat Tuesday Feb 28th at 7pm

The winner of each store will advance to the FINALS April 22nd, 1pm at the new Huber Heights Bar & Grill Location at 5376 Taylorsville Rd.

 

*** SPECIAL EVENT ANNOUNCEMENT ***

We are looking for a few hungry men and women !

Cooking up Cheesesteaks

Food Adventures is hosting a one-night only, Qualifying Round for charity event related to the Cheesesteak challenge.

*WHERE: The new Centerville Submarine House Bar & Grill,
503 Miamisburg-Centerville Rd (next to Adventure Golf)

*WHEN: Fat Tuesday Feb. 28th, 7pm

*WHAT: 16 contestants (to match the 16 inches of sub) will have a shotgun start and we will see if anyone qualifies with a top 10 store time.

Food Adventure Cheesesteak Qualifier 2016

*WHY: A portion from all food and drink sold that night will go to the Pink Ribbon Girls charity, so come out and root on your favorite friend or family member.

We do have a few contestants signed up already for this event:

 

Chef Hayden is ready

1)-MATT “PORKCHOP” HAYDEN:
This local chef owns Scratch catering and has promised to bring his love for food and appetite to the event and measure his munching skills. Can he successfully eat that 16 inch sub in 16 minutes?  We welcome this newcomer to the charity event!

 

Bryan Suddith, cleansing his palate

2)- BRYAN “BABY BLUES” SUDDITH:
This nationally acclaimed Slam Storyteller and lover of good grub, joins the contest once again this year.  He qualified last year, and this year is looking to beat his time of 14 minutes, 13 seconds.  Can he do it?  And can he beat his time from last year?  Vegas is setting strong odds that he can!

 

3)- JOE “THE MINISTER OF MEAT” AMSTUTZ:
A new contestant, not much is known about this participant, but by his nickname, we expect a promising competitor.  He is currently in training for the event in an undisclosed location.  Can the “minister of meat” handle 16 inches of heaven?  Be there and find out!

 

4)- STEVE “THE BIG RAGU” MILANO:

Big Ragu looks to redeem himself

This Dayton foodie looks to redeem himself after last year’s disappointing failure, where he did not finish the sandwich.  Will the Big Ragu beat the Super Duper Cheesesteak on Fat Tuesday?

 

5)- ONE OF THE CHROME DIVA’s:

Special Participant from the Chrome Divas

One of the women’s charitable motorcycle groups, the Dayton Chrome Divas, will be bringing in a female contestant.  Can she show the fellas who is boss?  We are super excited to have this special guest as part of the Super Duper Cheesesteak Challenge event.

 

6)- “THE GARLIC CHAMP” KEVIN SORICE:
The “senior” division champ from last year, impressed the crowd with a time of 9 minutes and

Kevin Sorice “The Garlic Champ”

19 seconds. Can this Italian Stallion show up the young guys this year? The Garlic eating champ of Garlic Fest thinks so !  Be there to see this man vs. bun.

7)- JOHN “HAMBONE” HAMMOND:
John is back and looking to beat the challenge this year. Last year he could not quite finish the sub, but this year he is as determined as ever. Come root for John, this guy never quits! Can Hambone hammer this challenge?  Watch him as he tries to knock out the 16inch Super Duper Cheesesteak and put his reputation where is mouth is !

That leaves spots for 9 more contestants!  If you want to participate, email us at foodadv@yahoo.com

Again, this qualifier will be held at the new Centerville Submarine House at 503 Miamisburg-Centerville Rd.

Chef and Jax are guest Judges from Food Adventures

Guest Judges will be Hungry Jax and Chef House from the Food Adventures blog.  They will have stopwatches ready and waiting.  They will be making sure every morsel of food is swallowed for the official times.  Don’t miss this fun event, we are expecting a good crowd.  Bring your friends, family and co-workers to cheer on your favorite.  There promises to be a lot of hooting, hollaring, and eating !  Don’t forget, Submarine House has a great beer selection at the Centerville location.

Get Cheesey with the Super Duper Cheesesteak Challenge going on now !

Remember, this is all for a great cause, so 16 inches of heaven are waiting for you ……….. See you at the Submarine House !

***UPDATE:  A Special Appearance from former champ KRIS MICK.. he will be scouting out the competition and may put on an exhibition to show the crowd what a record breaker looks like…  You may know Kris, who is a yearly fixture in the Finals competition.  This college footballer from

Kris Mick ,former Champ, will be in attendance

Troy, Ohio has a cult following and is also known for his popular Submarine House commercials.

Still hungry?  Tackle more Dayton foodstuffs with Food Adventures on Facebook – LIKE us HERE.

We are not food critics.  We are original Dayton foodies who love to eat! This is our passion, not our job, and we leave no plate unturned!

Check out our photos below, from past Super Duper Cheesesteak Challenge events at Dayton’s original Submarine House…

2016 champ of the whole thing – Andrew Oakes

Its you and 16 inches of super duper cheesesteak heaven

Food adventure qualifier

Chef House was a guest judge at the Vandalia Cheesesteak event last year

Dig in

Jax and her time keeper helpers

Cheesesteak- you have to eat this in 16 minutes and it is free

The finals 2016

Im done !

A previous contest

Ragu with Andrew Oakes again 2013 and 2016 champ

The Super Duper Cheesesteak – a Dayton legend

Last Year’s Food Adventure contestants 2016

 

The Best Tamale’s in Town: Chiapas Mexican Grill

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Chiapas Mexican Grill

With the wacky weather lately, the saying, “Chilly today, Hot Tamale” applies here.  Of all of the Mexican eateries in town, only a handful can claim to be “authentic” to the Mexican people’s tastes.  These menus are not Americanized, but are true to the way people dine in Mexico City or Chiapas, Mexico.  Simple, fresh ingredients and simple, homemade recipes.  Authentic is the case of Chiapas Mexican Grill in Centerville on State Route 48. The small diner is a perfect atmosphere for an authentic, Mexican Food Adventure.

As you know, what makes our food blog different, is that we visit a restaurant many times before we write a thorough article.  If a place shows promise, we revisit, and go on different hours, and different days and try almost every dish on the menu.  That way, one can

Chorizo Soft Taco – note the corn tortilla and lime

REALLY get the feel of the place.  Not just a one or two plates and a forkful of a friend’s dish, we are talking full Food Adventure experiences.  That is our philosophy to share with you reliable feedback on the very best spots in the Miami Valley.  After at least a half dozen visits to Chiapas Mexican Grill, we are here to give you the full scoop and some incredible photos.

From Horchata cinnamon like milk drinks with our friend Elsa, to Chimichangas and Enchiladas during Sunday football, we ate it all and are ready to share the goods.

 

Chicken Chimichangas

HERE’S THE SKINNY on CHIAPAS MEXICAN GRILL:

—Located in the heart of Centerville at 298 N Main St.  The quaint dining room seats about 50 people.

—Locally owned operation by a family from Chiapas, Mexico.  One of the owners used to work at Las Piramides restaurant in Centerville.  He finally convinced family members to get in on his plan to own their own authentic restaurant.

—Menu features family recipes and dishes from their town of Chiapas, which is at the most southeastern part of Mexico, near Guatemala.

—They are open 7 days a week with special prices on Margaritas on Mondays and Fridays.  All tacos

The Best Tamales we have ever eaten

are just $1.99 on Mondays.

 

This place is definitely one for your Food Adventure hit list. Each meal starts out right, with warm tortilla chips and some excellent salsa, packed with fresh cilantro.  Now that your tastebuds are warmed up… We present to you the best of the best of their menu… our patented feature ………… MUST EATS !

 

Half of the dining area

MUST EATS at CHIAPAS MEXICAN GRILL:

—TAMALE’S:
The best tamales we have ever had, hands down, Chico.  We know their secret.  They use banana leaves instead of corn leaves.  The bbq sauce, the corn mush and the pulled pork combine for a taste we have never experienced before. Our mouths are watering for more.

 

—IN HOUSE HOT SAUCES: IMPORTANT! Take advantage of the 2 homemade in house hot sauces, one red one green.  They are great to add to your salsa to thicken things up, or squirt across your dinner of choice.  Also dive into the bottled sauces on the table called El YucatecoXXX and Cholula

A spicy shrimp dish called Camarones ala Diabla

—TACO’S – SOFT and CRUNCHY:
The soft tacos are incredibly authentic, and are made with soft CORN tortillas which is, of course, the difference.  No cheese on the soft ones, just meat, onions and cilantro.  All tacos are served with lime quarters.  Grab these quarters, and squeeze every bit of lime juice onto your taco meat.  It makes the whole thing.  All the taco meats are good, but our top 4 soft taco meat choices you “must eat” are : a) Chorizo, b) Shepard Style (rotisserie pulled pork), c) Chicken and d) Carnitas (steak).  Don’t forget to add some salsa or house hot sauce.

Behold the Chicken Fajitas, still steaming and sizzling

The crunchy ground beef taco is delicious and loaded with lettuce and shredded, white, Mexican cheese.  Don’t forget to order one of those.

Get your butt in here on Mondays, when all tacos are $1.99, for a feast you will not soon forget.

 

—CAMARONES ALA DIABLA (Spicy shrimp): Large, perfectly pan seared shrimp, in a plate with hot sauce, rice and beans.  We got lost for a moment in our plate.  What woke us up was the  powerful flavor and HEAT! This is definitely a MUST EAT.  Good dish, make sure a soft drink, water or beer is near, Gringo.  Wow, was this dish something to write home about.

Under these mounds are two of the best chile rellenos in town

 

—CHICKEN FAJITAS: Served sizzling from the kitchen, the result is a nicely seared collection of chicken, green peppers, onions and tomatoes.  Served with lettuce and tortillas on the side, along with sour cream and guacamole, you have the building blocks for an epic fajita creation.

 

—CHILE RELLENOS CHIAPANECOS:
Oh man, this dish is the best of both worlds.  It is two, large stuffed peppers on a plate.  One is filled

The huge Torta Milanese. a lightly breaded Chicken Sandwich

with cheese, and the other is filled with ground beef and potatoes.  The results are one of the best chile rellenos plates we have ever eaten.  It has plenty of cheese sauce, salsa and rice so you can use the extra tortilla chips to make your own nacho scooping end to this dinner.

 

—TORTA DE MILANESE (chicken):
A huge sandwich, with a lightly deep fried chicken breast inside.  This is a big, delicious sesame seed roll, with all the fixins.  Each half could be a lunch sandwich on its own.  Eating this will have you yelling “Arrriba.”

 

—FLAN:

Flan, an incredible dessert

A delicate little dessert.  Like carmalized vanilla pudding with whip cream and cherry, the caramel drizzle sauce is naughty too.  We are not going to lie, we each could have eaten four of these, they were that good.

 

Honorable Mention:  

—POZOLE:
The owner’s favorite.  It is a spicy soup filled with chicken and hominy.  The warm, red broth will soothe your soul. The recipe is a family tradition from Mexico and like almost all of the menu items, a recipe from their Grandmother.

 

Cheese Quesadilla with fries (kids plate)

—THE GOLD MARGARITA: 
A family favorite.  Try it frozen, walk out smiling.  No shortness of tequila here.

 

**Note: We learned something on our trip to Chiapas.  Every table has a ketchup bottle from a company called “Tip Top Ketchup.”  We read the label and realized it was a local condiment company from Tipp City.  It went perfect with the fries on the Torta plates and kids cheese quesadilla plate.  We have found ourselves a new ketchup alternative.

The deep, rich color of the salsa, packed with cilantro

That does it for our rundown of what you gotta try at this new hot spot.

 

The small sign in the window says Taqueria, which means a place where tacos, burritos, and other Mexican dishes are made and sold.  That is an understatement.  This place is a treasure.  The building has housed eateries from Poor Richards and the Hungry Elk to Wrapsody, Roc-a-Fellas, and House of Kabab.  We look to see this one stay a while. Chiapas Mexican Grill, you’ve come a long way, baby!

For more original Food Adventures, please “like” us on Facebook by clicking HERE.

Feel free to browse more photos below from our multiple visits to CHIAPAS MEXICAN GRILL.

Ohhh those warm chips.. endless baskets

Carne Asada (steak)

Tip Top and fries

Grab a tortilla and turn the spicy shrimp into a shrimp burrito

Tostada – old school right there….

Spanish rice

In House Hot Sauce – the key to a good meal

The other half of the dining room

Chorizo, chicken and Pork tacos

Tamales !!

Salsa – a dip and a dance

Rollin up that fajita like a boss

Tacos and Tacos and Tacos (pork and steak)

Gettin corny with a steak taco

Since 1924 out of Tipp City

Crunchy Taco – ground beef

Pork Soft Taco

Chicken Soft Taco

Up close – Shepards Taco – (Pork)

Another Food Adventure begins

 

 

 

 

 

 

 

 

 

2016: The Year in Dayton Food

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Tilapia over Rice at Archer's Kettering

Tilapia over Rice at Archer’s Kettering

The Dayton food world had comers and goers in the year 2016.   Lots of eateries opened and some closed.  We said goodbye to some old favorites and said hello to some new and exciting cuisine.

Today, Food Adventures looks back on the year in review.  If you are a foodie, check out our list below.  You will see a lot of new places in the Miami Valley that will spark your interest!

Get a fork, spoon and your nostalgia caps on as we explore the “The Year in Food.”

 

*****RESTAURANTS THAT OPENED in 2016*****

ARCHERS TAVERN, KETTERING: Taking a successful restaurant philosophy and expanding it to Kettering has seemed to work out well

Bean and chicken Arepas from "Arepas and Co."

Bean and chicken Arepas from “Arepas and Co.”

for the owners of Archer’s.  If the first couple of months are any indication, look for continued success at this location on Dorothy Lane in the old Tumbleweed location.

AREPAS and CO. – DOWNTOWN: This Columbian restaurant opened it’s 3rd location in old Olive Dive spot.  Besides a strong cultural menu, they offer catering to parties big and small.  Delicious, fresh and food choices you won’t find anywhere else.

BAR 145:  This restaurant chain is open at Austin Landing.  It is known for burgers, lots of beers on tap and a section of the restaurant that holds vintage 80’s arcade games and live music on the weekends. Definitely a fun place to check out.

Golden Graham Donuts from Bear Creek Donuts

Golden Graham Donuts from Bear Creek Donuts

BAR LOUIE: Austin Landing landed this chain in 2016.  A slightly more casual version of the one at the Greene, you can expect the same happy hour and burger specials.  And try the totchos – yes, tater tots in your nachos…

BASIL’S ON MARKET: North Patterson Blvd is the expansion location for this 2nd restaurant opening (the original one is still in business in Troy). Incredible food photos on their Facebook page scream “You gotta come eat here.”  They have some amazing looking food and a huge patio overlooking the water.

BEAR CREEK DONUTS: Inventive, locally owned donut shop in Miamisburg that raises the bar on toppings.  One trip to this place, and you will be hooked.  Golden Grahams on Donuts?  Yeah , they got that.

Margherita Flatbread Pizza from BJ's Taphouse

Margherita Flatbread Pizza from BJ’s Taphouse

BIBIBOP ASIAN GRILL:  This Columbus chain finally lands in Dayton near U.D. and has plans for a couple more to come.   The Korean inspired meals start with steamed rice, topped with your choice of grilled meats or tofu and a mix of fresh vegetables and Asian sauces.

BJ’S RESTAURANT & BREWHOUSE, FAIRFIELD COMMONS:  That craft beer brewing chain with the great appetizers, opens up another mammoth eatery near Fairfield Commons mall.  The menu is solid from top to bottom.

BLUE NOTE BISTRO and LOUNGE:  New jazz hall and restaurant on 23 E. Central Ave in Miamisburg, which offers Sunday brunch.  Over the summer, they expanded dining and music hours.  Their Facebook page usually details the happenings.

The Monte Cristo Sandwich from Cheddars – Yes, it is deep fried

BRAVO, FAIRFIELD COMMONS:  The familiar Italian chain, expands in the Beavercreek/Fairborn area.  Must eats are the ravioli, and of course we love to dip the bread in that olive oil mixture, all night long.

CARMELLA’S ITALIAN KITCHEN: Just opened in the old Murphy’s Pub location on Wilmington Pike.  Their menu features Italian foods and sandwiches.

CHEDDAR’S SCRATCH KITCHEN:  Chain out of Irving, Texas, with dozens of locations reaching up into New York.  Big portions and a huge menu with semi-reasonable prices.  Think TGI Fridays on steroids or a casual version of Cheesecake Factory (with no cheesecakes.)     The new popular place at The Cornerstone development on Feedwire Rd.  Warning: Long waiting list during peak times.

The Chicken and Steak Fajitas from Chuy’s

CHUY’S, FAIRFIELD COMMONS: This Mexican chain is popping up stores quickly and the newest one is a location near the Fairfield Commons Mall.  Great guacamole dip starts out each meal right.  Try the margaritas and the Elvis Presley Memorial Combo of Enchiladas.

CRAFTED and CURED:  Two local men started this in Spring, 2016.  The concept is a cured meat shop, with over 60 craft beers on tap, featuring ales, stouts, ciders, sours and meads.  Of course the menu will feature rare meats and cheeses.  Read Chef House’s scoop HERE on her MostMetro article.  And they’ve just announced that 3 more food businesses will be joining them in 2017- a deli- Local Hero Butchery & Fare, a seafood option- Jack Lukey’s Oyster Saloon & Caviar Bar and Mediterranean goodies from Glasz Bleu Oven.

 

Chef House with a brew at “Crafted and Cured”

D20: A Bar With Characters-  Board games and brews on draft are the hallmark for this new place in the shopping center adjacent to the Whipp Rd Kroger.  Local owners Andrew Sparks and Christine Cooper have come up with the concept, and the drinking and dining area look inviting.  The D20 reference is a slang name for a Dungeon’s and Dragon’s 20 sided dice.

DARK HORSE TAVERN (closed in July -reopened in Nov.): They abruptly closed in July 2016, but the love of this place caused a deal to transfer the ownership and keep the menu and music alive.  Known for bands and BBQ, it is a great watering hole, with a huge bar.  Opened back up in November, Manager Nikky Vontz  is getting this place running right!

DON PATRON MEXICAN GRILL of FAIRBORN:  They have 2 Ohio locations, the latest being on 2632 Colonel Glenn Highway.  Specialties include Carnitas, Burritos, Fajitas and of course, Tacos.  They even have wings.

DOUBLE D’S FIT-Q MEAL PREP:  Waynesville’s BBQ boys have opened a brick and mortar place in downtown Lebanon.

Double D’s BBQ on a Cornbread Waffle

Owners Dan Velemirov and Dustin Seyersdahl are known for some great traditional BBQ.  They also have a signature sweet cornbread waffle and BBQ hot shot.

DOUBLEDAYS, SPRINGBORO: One of Dayton’s most popular locally owned restaurants, expanded to another location in front of the Dorothy Lane Market Springboro in the old Sammy’s El Pueblo building.  New location, but the same old favorites remain.  If you have not tried their homemade soups, you are in for a treat.  They also showcase an extensive sandwich, burger and dinner platter menu.

Doubleday’s Greek Chicken Soup- now in Springboro too

FREDDY’S FROZEN CUSTARD & STEAKBURGERS: A new fast food chain hits Dayton.  It is a cross between Steak and Shake and Culver’s.  Quick smashed burgers on the grill, hot dogs and custard sundaes are the signature of this quick bite.  Drive thru or dine in, and you will enjoy this throwback meal.

GYRO DELIGHT:  Some good buzz is going about this new gyro shop on Wilmington Pike.  They have familiar treats like Shish kabobs, Greek fries, chicken gyros and traditional gyros.  They also carry exotic Mediterranean food like baklava, shawarma, moussaka and dolmades.

JOHN ANTHONY’S SOUTHERN CUISINE:  This spot opened

A Double Cheeseburger from Freddy’s Steakburgers and Custard

in summer 2016 on Salem Ave.  They feature salads, fried catfish, collard greens, fried chicken & waffles.  Soul food at it’s finest, even down to the fried okra.

KUPBOP:  The latest quick eatery on Woodman Dr.  highlights the lighter, healthier side of Korean cuisine.  The “Create Your Own” seems to be the way to go.  This is the Korean version of Chipotle.

MARILYN’S GRILL:  This restaurant has been serving Soul food on North Main since January. Daily specials like Pork Chops, and Lemon Pepper Wings are crowd pleasers.  Other items like chicken and dumplings, or Philly Chicken subs look unreal.

OinkadoodleMoo is back in Miamisburg

MIKE’S NASHVILLE HOT:  The new “go to ” place for Southern fried chicken at Austin Landing.  Hand breaded chicken in strips, or whole pieces, spicy or not.  They also have a slew of sides and a perch option, with a 2nd location coming to Centerville on 48.

MURRAY’S PUB: Opened in January, 2016, then in December, 2016 announced it would be transitioning into the 937 Grill and Taproom.  Two new owners are taking over.  Look for an expanding bar menu and continued drink specials.

Panda Express in Bellbrook. The only Chinese Drive Thru, has cheese wontons

OINK-A-DOODLE-MOO: Miamisburg is the new location for this place, formerly in Kettering.  Great BBQ, sauces and sides are the tradition here.  Located at 40 N Main St in Miamisburg, they have a full catering menu too.

OLD BAG OF NAILS PUB: Cross Pointe’s latest restaurant is one of a group of Columbus owned eateries.  They have an extensive menu of burgers and sandwiches, and many seafood entrees like Scallops, Blackened Tuna Steak and Fried Clams. A nice soup and dessert offering round out a large menu of options.

Panera in Huber Heights is now serving delicious onion soups.

OLD SCRATCH PIZZA and BEER: The word is out about this new pizza place, and the feedback has been great.  They have red sauce options, white sauce options,salads, sandwiches and a full craft beer list.  Create your own pizza, or choose from the dozen options they have.  Located at 812 South Patterson Blvd. there’s even a great private room for parties or meetings.

PANDA EXPRESS:  Dayton’s only “drive thru Chinese restaurant” is here.  This eatery is owned out of California with sites all over the USA including mall courts.  Menu choices are simple and traditional.  Choose from chicken or shrimp in sweet sauces or fried.

Pastrami Sandwich from Primanti Brothers, a chain out of Pittsburgh

PANERA BREAD, HUBER HEIGHTS:  The familiar chain with the bread bowl soups, pastries and more.  Huber Heights, you too now, can enjoy the fun.

PHILLY PRETZEL FACTORY:  Centerville just held a ribbon cutting at this location on S. Main Street near Lock 27.  Big, Soft Pretzels are the love here, with various toppings and dips.  Get ready to make and bring back some memories with your first bites.

PIZZA FIRE: The fresh toppings pizza place where you run down the line and top it yourself.  The new location is on 4325 Far Hills Ave in Kettering.

PRIMANTI BROTHERS:  The famous Pittsburgh chain is now in Dayton too, near the Fairfield Commons mall.  Overstuffed pastrami sandwiches, reubens, and are all the rage here.  Are they as good as the original?  You be the judge.

Rapid Fired Pizzas are popping up all over. They have a Blueberry Dessert Pizza !

RAPID FIRED PIZZA (4 new locations): Fairborn, Centerville, Bellbrook and Huber Heights,  locations are all news and  have all been thriving and Kettering opensthis Friday with FREE pizza.  Quick Pizzas and Quick huge salads for about $7.95.  With topping choices like ricotta cheese and sun dried tomatoes, what’s not to like?

SKY ASIAN CUISINE: The upscale Sushi restaurant that took over the struggling location at the corner of Wilmington Pike and Woodman’s fork in the road.  All the discussions we have heard about this place have been very positive.

SMITH’S BOATHOUSE RESTAURANT: On the Great Miami River, in Troy, Ohio, this upscale dinner place specializes in Seafood and Steak.  A fun, elegant setting, and the owners are lifelong locals who seem to really care about the food quality.

Loose Meat Sandwich from Spent Grain Grill. New inside Warped Wing 2016

SPENT GRAIN GRILL:  Inside Warped Wing Brewery, this literal hole in the wall place serves tremendous amounts of food to a busy, thirsty brew crowd.  From loose meat sandwiches to the tater tots, we are fans of this new place.  Spent Grain literally uses the waste from the brewing process to make pizza dough and bread for their burger and  sandwich buns.  Good idea, and it fills a need  for tasty food while drinking locally brewed beer.

STAGECOACH CAFE:  New Carlisle has a quaint new eatery that is turning heads.  With 35 facebook reviews and all of them 5 stars, it is time to give credit where due.  Specials like Lasagna and Chicken and Noodles, point to a place with comfort food.  There saying is “Stop in and try the homemade difference.”  It looks like it is time for a a Food Adventure.

TABLE 33: With the saying “grow, share, eat,”  they are blazing a unique trail in the breakfast food jungle.  They use locally sourced products and have faith based philosophy of turning no hungry person away.   Located at 130 West 2nd Street, they offer weekend brunches as well.

James Nunez and his wife have a restaurant now on West Third Street.

TABLE of CONTENTS CAFE:  Xenia area cafe owned by Cassaundra Lee.  It is actually inside the Blue Jacket Bookstore.  They have a daily menu with coups made from scratch.  Hand baked items are available for dine-in or takeout.

TEXAS BEEF and CATTLE CO.: Originally know for festivals, these caterers now have a restaurant where patrons can own a share of the establishment.  Being an owner has its privileges such as price breaks and more.  Owner James Nunez and his family make some of the most succulent beef brisket we have ever tried.  Their BBQ sauces and rubs are amazing.  Get to 1105 W 3rd St, these people know what they are doing.

TOKYO JAPANESE GRILL & SUSHI:  New full service sushi restaurant with hibachi and Japanese soup choices as well.  Located across the street from the Cornerstone development on Feedwire Rd, it has been open since April, 2016.   Menu offers deals on larger pieces of sushi orders.

VICTOR’S TACO SHOP:  Recently opened at 1438 Keowee Street, there is also a location at 1002 N. Broad St. in Fairborn.  This colorful drive thru specializes in Tacos, Rolled Tacos, Quesadillas and Todstadas.

Zombie Dogz: now on Brown Street Serving “Juan of the Dead” and others

THE WANDERING GRIFFIN: The newest Brewery and watering hole has a unique design.  They have a couple bars and a coffee bar called Wanderlust.  The menu for breakfast, lunch and dinner is getting great reviews.  You may recall this place used to house Quaker Steak and Lube near Wright State’s Campus, just off Colonel Glenn Highway.

THE WRIGHT PLACE:  Completely remodeled restaurant inside the Holiday Inn, across from Wright State.  This eatery looks to pull guests in with historic decor and great food.  Using local foods and a “chef’s garden,” Chef Justin White looks to kick things up a notch on his menu.

ZOMBIE DOGZ: Dayton’s most popular food truck has a brick and mortar location on Brown St. in the old Shish Wraps storefront.  David and Lee VanArtsdalen have really pushed the envelope over the years, and now you can have all of your favorite dogz – check out their menu here.  How can anybody not love this fun place?

 

“Street Style Gyros” are must eats at the Greek Street Food Truck

*****NEW FOOD TRUCKS IN 2016*****
GREEK STREET FOOD TRUCK: Owner Chris Spirtos has taken his street Gyro recipes to the Dayton streets with great success.  They have one of the more grueling schedule of appearances, and it has led to many being exposed to their great foods.  Our faves are the baklava, spanakopita and “Chicken Gyros, Street Style”


LATIN AREPAS FOOD TRUCK:  A family operated food truck, that also offers catering.  The menu includes classic Venezuelan,Colombian, Latin American, and Tropical cuisine.  Menu items include Arepas, Tacos, & Empanadas.  They are Vegan & Vegetarian Friendly, with Gluten free choices.


MENEHUNE TIKI BUS: This is the only double decker food truck in Dayton, and it is a stunning sight.  Although dogged by a couple of unfortunate mechanical issues and a wreck, they are back and bringing their Hawaiian and South Pacific food to the Miami Valley masses.  The Kalua Pork Grilled Cheese sandwich is a “must eat.”

Menehune Tiki Bus is a two story Food Truck

SON OF A BISCUIT:  Dayton’s Breakfast Food Truck featuring Biscuit and English Muffin Sandwiches.  Brad Manning, the owner prides himself on quality ingredients so he only serves Landes Fresh Meats from an old fashioned farm market in Clayton that specializes in Farm-Harvested Beef & Pork.  This Food Truck makes it easy to want to “rise and shine.”

 

And now … sadly, some of our favorite Food Adventure spots closed this year as well…

We give a tip of the hat to those we will miss.

*****RESTAURANTS THAT CLOSED in 2016*****

Bad Dog, Nice Taco is missed !

BAD DOG, NICE TACO: Our own Chef LeeAnne House and Brian Johnson teamed to bring you a hot dog and nacho cart that spoiled us with toppings from feta to freshly made housemade sauces.  Currently Chef House is in Chicago, and when we asked about a re-opening possibility for Bad Dog, she said “never say never.”  Stay Tuned.

THE BARNSIDER: After more than 41 years, the Barnsider restaurant served its last meal in May 2016.  Known for prime rib and shrimp dinners, you can still buy their cocktail sauce at local grocers and Foremost Seafood.

No more Bob Evans French Toast on Harshman Rd

BOB EVAN’S:  The location on Harshman Road, near Stebbins High School closed in 2016.  We hope the students of Stebbins are still able to get biscuits, gravy and pancakes at acceptable intervals.

BOSTON’S BISTRO: July 2016 marked a historic closing.  After 35 years of business, owner Dave Boston closed his establishment on N. Main Street. Much of his business has been at the old Sports Page location. It was a building his father built.  Boston’s was known for being the first place to sell multiple craft beers in the Dayton area.  He started selling craft beers in the 1970’s.  Dave said he would reopen at another site if the deal was right.

David Boston, in his now closed pub

CORLEONE’S CENTERVILLE:  This spinoff pizza joint was the 2nd location for Corleone’s, tucked into a shopping center on 725 behind Fricker’s.  It never quite took off, even though they had some tremendous pizza and pasta options.  Thankfully the Patterson Rd. location is still open.

DESIGNER DOGS:  It opened in January, 2016 inside the Fairfield Commons mall, and closed in September.  Inventive toppings on the hot dogs included shout outs to various cities and states.  The owners promise a return in some fashion, noting a deal in the works to mass produce their dogs.  Hopefully we see them again real soon.

Corleone’s in Centerville closed. We miss the pasta dishes .

DON PABLO’S, FAIRFIELD COMMONS:  They were one of the first restaurants to open around the Fairfield Mall.  Decades later, they would close in 2016 citing lack of business.  We are sad to see them go as their drinks and chips with salsa were some of the best around town.

DT’s KITCHEN CARRYOUT: They opened in March and closed in December, 2016.  The menu was a broad diner menu from Quesadillas to Fried Shrimp Dinners.  We hate to see locally owned restaurants close, especially when the customer reviews looked so good.

Inside Sushi Cafe one last time

ECLIPSE COFFEE and TEA:  Locally owned coffee shop located on Wilmington Pike between LaRosa’s and Frisch’s.  Maybe the location was tough, because it looks like the product was superior.  They carried quality coffees and teas out of Seven Hills, Ohio.

KAI SUSHI CAFE: One of Dayton’s first sushi restaurants. The crowds had dwindled over the years with increased competition.  An empty parking lot seemed the norm the last few months, and after a couple of transfers of ownership and a legal dispute, the restaurant could not continue to operate.  We hope this old Howard Johnson building on Byers Rd. gets a new tenant soon.

KRISPY KREME: January, 2016 was the closing date for cult favorite.  The national donut franchise could not keep up with local

No more “Hot Fresh Now” light.  Damn you Krispy Kreme !

favorites.  Although it will close, regional bakeries will still be pumping Krispy Kreme product into various gas station convenient stores around town.

LAROSA’S, HUBER HEIGHTS:  Buddy LaRosa decided to pack this one in during 2016.  The Cincinnati based company could not get the business they wanted to stay open.  But don’t worry although the 7375 Old Troy Pike location is closed, there are others around Dayton and of course Wayne students can still get slices at King’s Island.

LaRosas closes in Huber Heights – no more all you can eat spaghetti

LOGAN’S ROADHOUSE, FAIRFIELD COMMONS MALL: A surprise to many, corporate cited high rent and low income for the closing.  If you people would have just not thrown your damn peanut shells on the floor.

MAX n ERMA’S SPRINGBORO:  Located at 710 Gardener Rd, off of State Route 741, this restaurant closed in January, 2016.  We love Max n Erma’s.  We love this regional chain and concept from the Garbage Burger to the drinks.  Hopefully another one will open in town, soon.

Chopped Steak and Sweet Potato from Logan’s Roadhouse

MCKENNA’S GRILL: This restaurant on Presidential Drive in Fairborn, inside the Holiday Inn, closed to make way for “The Wright Place.”

MURPHY’S IRISH PUB:  This locally owned restaurant closed in late 2016 and was replaced by Carmella’s Italian Kitchen.  It’s sister restaurant Paddy’s in Centerville remains open.

OSAKA SUSHI and BUFFET:  Dayton’s first conveyor belt sushi restaurant, was an upscale buffet that just never

Sangria at Max n Ermas

caught on.  There was a strong regular customers of Asian descent, but the big crowds were few, forcing them to close.  The owner has promised to renegotiate the rent and reopen as a hibachi restaurant much like Sake or Benihana.

Osaka Sushi Buffet and Hibachi has closed on Kingsridge

QDOBA, BROWN STREET: This eatery closed July 2016.  It was located in the heart of the busy restaurant district across from University of Dayton.

SHISH WRAPS:  Simon Abboud owned this health conscious restaurant that turned Mediterranean street food into some wonderful creations.  We were very sad to see this place on Brown Street go.  Their hummus, tabouleh and sauces were all made from scratch.  Their shish wraps always left us “shish faced.”

SUSHI CLUB: February, 2016 marked the end for this “all you can eat” made to order sushi place on Alex Rd.  We had hit this spot many times and always had a good meal.  Maybe the food costs did them in, but they never could seem to capture the big crowds although they had a regular following.  We were surprised it closed so quickly and really miss the food.

Fajita Rancher Bowl from Qdoba

TASTY MEASURES CAFE: Although they made their own deli meats using Sous Vide style cooking methods, the business crowds were not enough to stay open.  Unfortunately this locally owned cafe on Jefferson Street closed in June, 2016.

UNCLE SUNNY’S HOMESTYLE CAJUN FISH & CHICKEN:  A family owned spot on 131 Cincinnati Ave in Xenia, it was all about the fried fish and chicken.  The reviews were great, and although they originally were going to be a 24 hour restaurant, that never came to fruition.  The owners are hinting at another project in the works, so stay tuned.

A Shish Wrap

That does it for the movers and shakers of this year.  Do you have a comment about any of the places that have closed or opened?  Please leave your thoughts below.

Do you have any predictions for 2017 ?

We look forward to more Food Adventures in 2017.  If you would like more on the Dayton food scene, follow us on FACEBOOK by clicking HERE.

HAPPY NEW YEAR to all, and to all a good bite!

Sushi Club – all you want sushi closed on Alex Rd.

Side of Lobster at Logan’s Roadhouse – CLOSED by Fairfield Commons Mall

Archers Kettering is HERE !

Bad Dog Nice Taco’s Breakfast Omelette taco

Chuy’s Elvis Enchiladas – a tribute to the King

Zombie Dogz – DEAD DIXIE dog

A Hot Dog from Freddy’s Steakburgers & Frozen Custard

Panda Express – Honey shrimp and General Tsao Chicken

Rapid Fired Pizza has lots of sauces !

Spent Grain’s cheesey gravy tots – inside Warped Wing

End of an Era – Boston’s Closes

All you can eat Sushi Club closes on Alex Rd. in 2016

The Greek Street Food truck cooking spinikopita

Kai Sushi Cafe – a last sushi roll

The Pork Grilled Cheese from Menetune Tiki bus – food truck