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Chef Dana Downs

Roost Closes After 13 Years in the Oregon District

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Roost, an Oregon District staple since November of 2011 operated by owner/Chef Dana Downs, showcased a menu of Italian dishes with a modern approach. This past August they rebranded as Culina, offering a small plates with a “fine casual” service model.

After just 3 months Downs announced November 14th  “While the change to the Culina concept from Roost has been well received, our loyal customers have spoken -So much so, that the decision has been made to return to the Roost Italian offering classic Roost entrees and sneaking in some of Culina’s most popular small plates.”

Fast forward to January 2025, the restaurant closed for a week long winter break.  Then suddenly the social media presence for Roost/Culina disappeared, reservations were turned off on the website and posts on the Instagram accounts were taken down and then the entire site was taken down.  We reached out to Chef Downs, but have heard nothing back.

Just a bit ago we were able to confirm the following communication was sent to Roost staff from owners Dana & Katherine Downs:

“Thank you all for your hard work and dedication during the holiday season. We deeply value the effort each of you has contributed to Roost, and it has been a privilege working alongside such a talented an committed team.  

After careful consideration, we have made the difficult decision to terminate al employment relationships at Roost, effective immediately….We are currently engaged in discussion with potential buyers for the restaurant, and they have expressed interest in retaining the current staff.”

The email continued with info about final paychecks and W2’s and wished them the very best in their future endeavors.

After so many years of great food and service, we hate when a restaurant goes out like this and we hope the entire staff lands on their feet quickly.

 

Local Chef Settles A Grudge on Food Network

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Local Chef Dana Downs was contacted by the Food Network early this year regarding being on a program.  That program was Guy Fieri Grocery Games.  Downs traveled to Santa Rosa, California in February for a 17-hour filming of Grocery Games.  Downs stated that she had no idea of the ingredients available or the challenge.  Chef Downs says this was both exciting and terrifying all at the same time. 

Downs goes on to stress that it is a real supermarket (with no customers) and all of the products and food are real. While it’s nice, Chef Downs states this is NO Dorothy Lane Market. Downs mentions that the food from the program is donated to the local food banks of Santa Rosa.  

After the filming of Grocery Games, Chef Downs was contacted again and asked if she had any kind of grudge against another chef.  Quickly she recalled situations with Matt Klum,  who worked for Downs at her restaurant in Kettering.  Downs gave her story to the Food Network and both she and Klum were asked to settle the grudge on TV as part of Super Chef Grudge Match, produced by Guy Fieri and hosted by Darnell Ferguson a three-time contestant on Guy Fieri’s Tournament of Champions.  Ferguson has ties to both Louisville, KY, and Columbus, OH where he grew up. 

Super Chef Grudge Match was filmed at Warner Brothers and took about 13 hours.  The match airs on the Food Network at 9pm tonight (December 26, 2023) but will re-air 12 times. Chef Downs episode of Grocery Games will air on January 3, 2024, at 9pm on the Food Network. 

Downs stated that working with Guy Fieri was impressive.  He is down to earth and truly one of the sweetest humans she has met.  He is a mentor and friend and helps all along the way. 

Chef Downs is honored to have been contacted and cast in two shows.  Downs states this is a huge honor for Dayton Ohio and speaks to the extensive food scene in Dayton and the quality of the chefs. The Food Network states that over 20,000 applicants reach out annually for involvement in their productions.  Chef Downs did not apply. She was contacted by the Food Network. Chef Downs is unaware of how they found out about her but is truly honored and says this was one of the best experiences of her life. 

Locally you can find Chef Downs at Roost Modern Italian in Dayton’s historic Oregon District.  Matt Klum is now a District Sales Representative at Premier ProduceOne.

Roost Hosts Wine Dinner

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On Thursday, November 8th Roost Modern Italian in the Oregon District will host a five course  dinner, featuring the wines of Pine Ridge Vineyards.  This California winery founded in 1978 by Gary Andrus, sits in the heart of the Stags Leap District of Napa Valley, famous for Cabernet Sauvignon wines of distinctive power and elegance.  The dinner will begin at 6:30pm and reservations are required.

 

 

Pine Ridge Wine Dinner Menu:

Malene Rose ‘17 by Chamisal
Paired with Roast halibut with fig Sugo and prosciutto

Dijon Clone Chardonnay ‘14
Paired with Crisp Joyce Farms chicken And mascarpone creamed spinach

Seven Hills Red Blend Walla Walla ‘14
-The inaugural release of this wine is 85% Cabernet Sauvignon, 10% Malbec and 5% Petit Verdot.
Paired with Duck Confit & ‘Candy’
Confit with Butternut Squash and Ricotta Caramelle Pasta with pan jus

PR Stags Leap District Cab ‘12
You don’t want to miss this Cab!
Paired with Rosemary Glazed Lamb and Scallop Affumicato

Pine Ridge Napa Cab ‘15
Paired with a Cheese course

The dinner will start at 6:30pm and tickets are $92 for wine and dinner, $60 for dinner only. Call 937-222-3100 to make your reservation for the Pine Ridge Wine Dinner!

Roost
524 E 5th St
Dayton, Ohio
 (937) 222-3100
Hours:
Tues- Thurs 5-10pm
Fri  & Sat 5-11pm
Sun 5-9pm

Whoo Cooks For You Tickets Now On Sale

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I’ve now attended this  Extraordinary Benefit Feast for The Glen Helen Raptor Center several times and each year it just blows me away.   It will happen again on Sunday, September 9th from 4 to 8pm and if you’re a foodie- this is a don’t miss event!

Enjoy a culinary adventure that will bring together chefs, raptors and you, our stewards of the land and sky. Devour hors d’oeuvres and sip a signature cocktail while you tour the Raptor Center.

Then you move on to the  fine dining tent where celebrated chefs from the area’s top restaurants will provide a bountiful six-course feast, sourced from local area growers. Enjoy a live and silent auction, music, Ohio wine and beer, and close encounters with our education raptors, Glen Helen Naturalists, and our new Raptor Center Director, Rebecca Jaramillo.

End your evening with an exceptional decadent dessert that will melt your senses and send you home with the satisfied feeling that you have indeed made a difference in the rehabilitation and care of Raptors at Glen Helen.

The Menu:

Passed Hors D’oeuvres (At The Raptor Center)

Chef Maria Walusis, Watermark Restaurant

Mango salsa in cucumber cups

Caprese skewers with tomato-tortellini-mozzarella-basil-balsamic

Seared rare tuna on wonton crisps with avocado and Thai chili glaze

Honeydew-mint-cucumber gazpacho shooters

Plated Appetizer (At the Outdoor Education Center)

Chef Jenn DiSanto, Fresco Foods

Summer into Fall: Caramelized Leek Flan with Composed Seafood Stack

Salad Course

Doug McGregor, Seasons Bistro and Grille

Local Greens with Cherry-brined Roast Pheasant, Port-braised Onions,

Blue Jacket Dairy Chevre and Basil Vinaigrette

Main Course

Chef Liz Valenti, Wheat Penny Oven and Bar

And Elizabeth Wiley, Meadowlark Restaurant

Slow-Braised Duck Legs with Garlic, Rosemary and Cherries

Vegetarian/Vegan Main Course

Chef Carrie Walters, Dorothy Lane Market

Ratatouille with Local Eggplant, Peppers, Tomatoes, Garlic and Herbs on Warm Farro

Main Course Accompaniments

Chef Roland Eliason, Winds Café and Bakery

Root Vegetable Mash and Zucchini Vinaigrette

Cheese Course

Chef Carrie Walters, Dorothy Lane Market

A variety of cheeses, fresh local fruit and honey,  with DLM raisin-walnut bread, and their signature bread using specially-developed local turkey wheat

Dessert

Chef Dana Downs, Roost Modern Italian

Heirloom Carrot “Cake”

Sous Vide Patchwork Farm Carrot Coins, Pulp, Juice and Greens, Sweet Cream Cheese,

Walnut Crumble and Raisin Coulis

Seating is limited. Please order your tickets early to ensure your place at the table. For more information, please contact  Ann Simonson or call 937.769.1902.

If you can’t make it to the event, but would like to contribute to the Glen Helen Nature Preserve please visit our Giving page to make a donation.

Chef Dana Downs leaves Leo Bistro at the Dayton Art Institute

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imagesToday is a day of change at the Dayton Art Institute, as Chef Dana Downs and her crew were seen moving out of the building.  Today was the last day serving food, after a very successful launch of Leo Bistro six months ago.

In a prepared Statement the DAI says:

The Dayton Art Institue will be undergoing an evaluation of its restaurant as the
operating partnership with Veritas Foods comes to an end.  

“We thank Veritas Foods for their work in helping us open Leo Bistro and wish them well in their endeavors, “said Executive Director Michael R. Roediger. “The needs and priorities of both organizations have changed since the Bistro opened, and we mutually agreed that it was in everyone’s best interest to move in a new direction.”

The change will not affect services for any weddings, events or meetings already scheduled during regular museum hours,
offering lunch via counter service Tuesday through Saturday, 11am – 2pm and Sunday noon – 2pm.  A new 5 to 8pm
menu will be available in the near future- please check the website for details.

Leo Bistro opened in February 2013 and features a casual, relaxed atmosphere with free Wi-Fi, made possible by a
federal grant from the Institute of Museum and Library Services (IMLS).  The Bistro offers a variety of soups, salads and appetizers, sandwiches and entrees, as well as desserts.  “Leo to Go” has food and beverage options for museum guests,
such as bottled waters and sodas, snacks, coffee and espresso beverages, wine, beer and cocktails.  Museum members
receive special discounts and offerings at Leo Bistro.

Chef Dana was not reachable for a comment.  We do know that a new interim operator will be in the kitchen as 8am tomorrow and they are prepared with a menu that still celebrates food as art!