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

Charlie Carroll

The Dessert Room Opening Dec 11th

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Charlie Carroll of Hospitalité Group, owners of Table 33 and Lucho have shared they are getting ready to launch a third concept in the Dayton Arcade.  Housed in its own dedicated space connected to Table 33, The Dessert Room is a nostalgic after-dinner destination focused solely on elevated desserts and post-meal cocktails in a very posh atmosphere.
“To start you will have to have a dinner reservation at Table to get a reservation in The Dessert Room. In the new year they will open up some reservations to the public… those that don’t have a table reservation,” says Carroll.  They might even  take a few “Dessert for Dinner” Reservations around 5:00 pm to start.

The Dessert Room Menu

(1) THE CHOCOLATIER’S TABLE (Signature Dessert)
Interactive Dessert Experience for Two or More

A theatrical, tableside indulgence crafted to ignite imagination and delight.

Your server begins by pouring warm streams of premium chocolates—dark, milk, and white—directly onto a custom silicone dessert canvas, creating an edible abstract painting in real time.

Guests are then invited to dip, swirl, sculpt, and savor using an assortment of playful confections: handcrafted marshmallows, gourmet gummy bears, candied citrus, brittle, toffee shards, and rotating seasonal sweets.

Part artistry, part nostalgia, and entirely unforgettable—The Chocolatier’s Table transforms dessert into a communal experience meant to be explored, shared, and devoured.

(2) PISTACHIO RICOTTA CAKE
Delicate layers of creamy pistachio mousse and whipped sweet ricotta, finished with a decadent Grand Marnier ganache and topped with candied pistachios for a bright, luxurious crunch.

(3) SEASONAL GELATO & MACARONS
Three scoops of smooth, seasonal gelato paired with crisp, colorful macarons — a playful, elegant celebration of texture and flavor.

(4) AFFOGATO CON MOCHA
Silky vanilla bean gelato served table-side with a pour-over of rich coffee and cocoa syrup. Hot meets cold in the most indulgent way.

(5) FLOURLESS BUCKEYE CAKE
A dark, sumptuous chocolate cake inspired by the classic Ohio confection. Finished with a fluffy peanut butter mousse and a drizzle of cocoa syrup.

(6) SEASONAL CRÈME BRÛLÉE
A rotating showcase of seasonal flavors beneath a perfectly caramelized sugar crust. Simple, refined, and unforgettable.

(7) HOUSE PIES
A selection of rotating pies crafted with seasonal ingredients and fresh-baked crusts. Ask your server for today’s offerings.

The Dessert Room

39 W 4th St
Dayton, OH 45402

Hours are expected to be
Thur- Sat 5 – 11pm

Table 33 Opens for Brunch/Lunch Nov 22nd

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Charlie Carroll, owner of Table 33 describes the business as  “”More than food, we’re passionate about people and life. But people and life need food.”

Table will open it’s doors for brunch/lunch on Fri , Nov 22nd at 9am in the space that was formerly Est! Est! Est! in the Dayton Arcade.  Located just inside the entrance on Fourth Street is a small bodega where you can pick up snacks or a bottle of wine from their selection of about 100 choices.

Carroll says he’s incredibly proud about bringing on Chef Keith Taylor to create their menu’s.  Keith’s background in the Dayton food scene is vast, having learned his craft at L’Auberge, under legendary chef Dieter Krug until Krug retired, then he served as executive chef at Pacchia in the Oregon District, and at Country Club of the North in Beavercreek. In 2007 he opened his own restaurant Savona Restaurant and Wine Bar in Centerville until shutting it down in 2014 after a car ran into the building.  He then joined his friend Rocco Catanzarite to open Tavolo Modern Italian in Sydney which shut down in Jan of 2024 when their lease expired.  Most recently Taylor served as the Executive Chef at the Nutter Center.

Brunch Menu

Starters, Small Plates, & Sides

  • Butternut Squash Curry Bisque

    Butternut squash coconut milk bisque with red curry and toasted pepitas.

  • Whipped Ricotta with Grilled Balsamic Pears

    Whipped ricotta paired with grilled balsamic pears, candied pecans, and local honey. Served with locally-sourced sourdough.

  • Nueske’s Thick-Cut Smoked Bacon

    Crispy, thick-cut Nueske’s bacon, slow-smoked and caramelized.

  • Herb-Roasted Breakfast Potatoes

    Golden, crispy potatoes tossed with fresh herbs, garlic, and a hint of sea salt.

  • Hand-Cut French Fries

    Crisp, golden French fries, hand-cut and lightly salted. Served with house-made aioli or ketchup.

Eggs & Entrees

  • Root Vegetable & Gruyère Omelette

    A fluffy omelette with roasted root vegetables and local Gruyère. Served with baby greens in a light cider vinaigrette.

  • Breakfast Sandwich

    A soft brioche bun layered with a farm-fresh egg, Keener sausage, melted cheddar, and house-made tomato jam. Served with breakfast potatoes.

  • Chef’s Quiche of the Week

    Ask your server for this week’s quiche, made with seasonal ingredients handpicked by our Chef. Served with baby greens in a light cider vinaigrette.

  • Farm-to-Table Smash Burger

    Keener Farm’s grass-fed beef patties smashed and topped with Vermont white cheddar, butter lettuce, pickles, and black garlic sauce on a toasted “Everything” bun. Served with hand-cut french fries. Option to add Nueske’s Bacon.

  • Buttermilk Chicken Biscuit

    Crispy fried chicken thigh, pimento cheese spread, house-made pickles, and a drizzle of spicy honey on a buttery house-made biscuit. Served with breakfast potatoes.

  • Angus Steak & Eggs

    Seared Angus strip aged to our specifications and paired with local farm-fresh eggs cooked to your preference. Served with breakfast potatoes and a light chive hollandaise.

From the Griddle

  • White Chocolate Orange French Toast

    House-made brioche soaked in white chocolate custard, finished with orange zest, candied pecans, and locally-sourced maple syrup.

  • House Pancakes

    Fluffy pancakes served with saffron whipped cream, Grand Marnier macerated berries, and locally-sourced maple syrup.

  • Buttermilk Waffles with Roasted Pears

    Golden buttermilk waffles with roasted orchard pears, whipped mascarpone, local honey, and powdered sugar.

Bowls & Salads

  • Açaí Power Bowl

    A blend of pure açaí berries and frozen bananas, topped with fresh banana slices, seasonal berries, crunchy granola, shredded coconut, a sprinkle of chia seeds, and a drizzle of almond butter.

  • Heirloom Grain Bowl

    Locally-sourced heirloom grains with roasted squash, Brussels sprouts, baby kale, and a poached egg, drizzled with red beet vinaigrette and topped with toasted quinoa.

  • Black Kale Caesar Salad

    Tender black kale in rich Caesar dressing with Pecorino Romano, grilled lemon, and chickpea croutons.
 Add Chicken | Add Salmon

  • House Crunch Salad

    A vibrant blend of power greens, toasted quinoa, feta crumbles, and sweet chili vinaigrette. Topped with your choice of protein.
 Add Chicken | Add Salmon

Table 33

45 W 4th Street,
Dayton, OH 45402

(937) 999-3070

Wednesday – Monday: 9am – 3pm

Closed Tuesdays

Dinner hours will be added in December.

Table 33 Celebrates First Anniversary

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When we asked Co-Owner and Chef Chris Harrison from Table 33 what he’s learned in the first year of business and he shared that he’d “been pleasantly surprised by how welcoming the community was.  We opened modestly with breakfast and lunch, letting the people drive our growth, while we focused on building our team and our culture.”

They’ve continued to let demand drive their delivery, recently shifting their hours to be able to accommodate the pre-theater crowds.

Mon………. 8am-3pm
Tues-Fri…. 8am-8pm
Sat………… 8am-3pm

With the new hours they are looking to add some staff, both front and back of the house, so if you know of a great candidate for them, share this application.

 

Co-Owner Charlie Carroll shares that he’s “most thankful that in their first year of operations they found Dayton was ready for their progressive food and ideas and welcomed their Gluten-Free menu items.” Opening the patio added

more seating and according to Harrison, “it’s still rocking.  Guest are enjoying coffee in the sun.”

Both owners mentioned how their catering has just taken off, they are doing lots of breakfast meetings, boxed lunches and private events.  They’ve also hosted bridal showers, family parties and product launch parties on-site.

Looking to the future they hope to have their first satellite spot at the Dayton Metro Library opened in the next month or so.  They are currently waiting on some electrical and wiring work to be complete before they can begin offering their complete coffees service, with baked goods and fresh squeezed juices.  But that hasn’t stopped them from catering some of the special events that have been going on at the library already.

Speaking of the future, the guys mentioned that adding Sunday brunch to the restaurant offerings isn’t too far away and they hope to continue to evolve the menu. A few new offerings will debut tomorrow, adding some vegan dishes, including a smoked pumpkin soup, and  hot apple and pear cider.

Doors Open at Table 33 Monday

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14500714_1646627709000508_3940569862379344664_oCo-owners Chris Harrison and Charlie Carroll posted this on their Facebook page this weekend:

Finally! After seven long months, Table 33 is finally ready to tell the world “We’re Open!” Beginning Monday, October 17th, Table 33 will open it’s doors for business.

To ensure the outstanding quality and customer service we aim for, the restaurants opening will be progressive. The Coffee Bar / Grab & Go Menu will be up and at it Monday, with the full-service sit-down side of the restaurant opening in late November.

Beginning October 17th, hours of operation will be from 7:00 am to 1:00 pm. Make sure you check out the Grab & Go Menu to see what’s available.

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Let’s get this party started… the right way. To have a little fun, which is part of who we are, Table 33 is going to equip each of our first 10 guests, Monday – Friday, with a High-Quality Custom Table 33 t-shirt. That’s Right! For the first 10 customers through the door each day, Monday – Friday, Table 33 will give them one of our new t-shirts. That’s a total of 50 t-shirts for the week.

Thanks again for all of your support thus far and we look forward to seeing you soon!

Table 33 is located  at the corner of 2nd and Wilkinson, in the spot that was formerly Cold Beer & Cheeseburgers and before that Sidebar.  Located so close to the Schuster Center, future plans include some evening hours and they do have a full liquor license.