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

Chef Maria Walusis

Watermark Adds Sunday Brunch

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Chef Maria and Watermark are launching  a new meal, and a new vibe!  Chef shares that over the years, many people have asked about brunch, and that they are now ready to launch a Sunday brunch.  This Sunday – June 7 – they will hold a special sneak-peek Soft Opening – and YOU are invited!

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This new menu will feature both breakfast favorites, as well as the creative and delicious dishes you expect from Watermark! The incredible Smoked Salmon Tart, a mouthwatering Blueberry-Lemon Scone, and a hearty Pork Belly Hash are just a few. You can view the entire Sunday Vibes Menu HERE.  (Please note there are a few items that will not be available until our official public opening on June 14.)

CALL for reservations at:  937-802-0891
This June 7 Soft Opening will fill up FAST!

Regular Sunday brunch service will begin on June 14, and online reservations will be available starting on Monday, June 8.

Watermark Restaurant

(937) 802-0891
20 S. 1st St

Miamisburg, OH 45342

Chef Maria Walusis Presents “A Taste of Paradox”

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Chef Maria Walusis  and Watermark Restaurant present “A Taste of Paradox” there upcoming eatery downtown Dayton on Wednesday, October 16th.  Brian DeMarke of Cutting Edge Selections, will be pouring the wines, and Chef Maria will be guiding the tour of special selections from the Paradox menu with a very special 5-course tasting menu.

Ticket includes five (5) courses for dinner, 4 of which are paired with wine. Tickets are  $75 per-person plus gratuity and tax. 

 

Wed – Oct. 16
6:00 – 8:30 PM

Watermark Restaurant
20 S. 1st St
Miamisburg, OH 45342

Final ticket purchase price will be all-inclusive, covering food, wine pairings, tax, and gratuity. Tickets are non-refundable, but are transferrable.

The menu:

Amuse-bouche
Crispy fingerling potatoes with crème fraiche and caviar Domaine Collin Crémant De Limoux NV, Limoux France

First
Roasted red and golden beet salad, with grapefruit, orange, arugula, toasted oats, white balsamic Domaine Chanson Vire-Clesse, Burgundy France

Second
Savory smoked salmon cheesecake with greens 2017 Grochau Cellars Commuter Pinot Noir, Willamette Valley

Third
Wild mushroom and truffle risotto 2017 Paitin “Starda” Langhe Nebbiolo, Piedmonte

Fourth
Croissant bread pudding with Bourbon and orange Crème Anglaise

 

Purchase tickets by clicking here

 

 

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.

Watermark hosts Tiki Night

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Watermark in Miamisburg  has just announced it will be creating another of its famed theme dinners on Thursday, August 9th at 6:30pm.  This time around, you’re invited to experience a tropically warm summer night with a special Tiki Night Dinner.

Featuring foods inspired by the tropics, paired with classic Tiki drinks, this year Chef Maria has upped the ante, offering a five course feast as opposed to just 4 courses last year. Just in case you are not familiar with Chef’s specialty menu’s- she goes all out and this will sell out quickly- so don’t delay, make your reservation today by calling Watermark at 937-802-0891.  Tickets are $69 per person and here’s the menu:

 

Chef Maria’s Spammies

everyone’s a skeptic – until they taste them! grilled Spam, melted Swiss,
scallions, spicy mustard, toasted Hawaiian rolls

Paired with:
The Saturn
This beautifully balanced drink by ‘Popo’ Galsini features gin and passionfruit. Voted BEST by the International Bartenders Association in 1967. A Tiki classic!

Hawaiian Poké
the traditional island favorite, marinated in soy, sesame, and citrus

Paired with:
Trader Vic’s Mai Tai
From a base of rum and Orgeat, comes this minor miracle. Werewolves may be sighted in the vicinity.

Braised Pork Belly Tacos
With grilled pineapple-mango-jicama slaw

Paired with:
Three Dots and a Dash
Created during WWII by the godfather of the genre himself, Donn Beach. The name means “victory” in Morse Code. A spiced blend of rum and juices, it’s a winner!

Polynesian Fish Ribs
Crispy Pacu ribs in a sweet Pacific glaze with fried plantain chips

Paired with:
Zombie
The ultimate Tiki drink! A special blend of rums, fruit juices, and secret spices.
All hail Don the Beachcomber!

Coco Lopez Rum Cake
A Polynesian spin on Tres Leches, with cream of coconut and a rum soak

Watermark
20 S. 1st Street
Miamisburg, OH  45342

Hours:

Mon – Thu
4:00 – 11:00 PM

Fri & Sat
4:00 – Midnight

 (937) 802-0891
 info@eatdrinkwatermark.com

Nibbles Announces Spring Menu

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Chef Maria Walusis has just announced her 15th seasonal menu. The Miamisburg eatery, that recently announced that they will be moving to a new location, two doors down from their current space on Second Street, changes it’s offering each time the season changes.

The spring menu will include the return of their rich, creamy Crab Fondue, and Tenderloin Sliders made with from their own special grind of Prime Filet!  Nibbles serves dinner Wed – Sat from 5 – 10 pm and reservations are suggested, as there less than 30 seats in the dining room.  The new location, which will be called Watermark  will add a bar area with 40 seats, 40 seats in the main dining room as well as a private party room, and most importantly a much larger kitchen. But in the meantime, you’ll want to visit Nibbles and enjoy an amazing dining experience, orchestrated by Chef Maria, recently named Top Chef in the 2nd Annual Chef Showdown at the Home and Garden show.

Below is Menu #15 from Nibbles:

Not Entrées
Crab Fondue – 14.
lump crab blended with creamy cheeses, butter, garlic, and spices
served with crispy tortilla points

Shrimp Griddle Cake – 12.95
Spanish paprika-dusted shrimp over corn griddle cake with sautéed peppers and onions,
smoky chipotle brown butter, pickled red onions, scallions

Spring Salad – 7.
asparagus salad with greens, shaved fennel, cucumber, lemon vinaigrette

Parsnip Bisque – 7.95
delicately seasoned creamy parsnip purée garnished with house-made croutons

Panko-Crusted Brie – 10.95
warm panko-crusted brie with fig jam and walnuts, served with wonton crisps

Tempura Green Beans – 7.95
tender green beans in a light and crispy tempura, with lemon-garlic aioli

Tenderloin Sliders – 10.95
house-ground tenderloin sliders on petite brioche topped with foie gras & bacon spread,
smoked gouda, pickled red onion, house-made pickles
Entrées
Thai Noodle Salad – 15.95
buckwheat soba noodles, shaved red cabbage, carrots, snow peas, Asian vinaigrette
Add Shrimp – 5

Pork Tenderloin – 25.95
pork tenderloin medallions roasted with Herbes de Provence, apple butter demi-glace
with savory apple-rosemary bread pudding and haricot vert with herbed butter

Grilled Swordfish – 28.95
7-oz steak topped with rhubarb salsa, accompanied by a quinoa grain salad
with red wine vinaigrette, diced cucumber, herbs, yellow pepper, black beans

Filet Tips Stroganoff – 26.95
tender cuts of beef filet simmered in a rich demi-glace and topped with mushrooms,
over hand-cut fresh pappardelle pasta

Prime Filet Mignon – 34.95
filet of beef tenderloin, with fresh asparagus,
sweet potato rosemary hash with caramelized onions
Desserts
Napoleon – 7.95
layers of flaky pastry with butter-rum cream and strawberry-rhubarb ginger compote

Chocolate Mousse Torte – 7.95
dark chocolate hazelnut torte with a soft mousse center, topped with chocolate ganache
on a chocolate graham cracker crust and dusted with hazelnuts

Pistachio Ice Cream – 5.95
creamy house-made ice cream served with a fresh butter cookie

Sides – 5 ea.
apple-rosemary bread pudding – fresh asparagus – sweet potato hash
haricot vert with herbed butter – quinoa grain salad

Nibbles Newest Menu Features Italian Food

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Chef Maria at Nibbles  has just released Menu 14, which is a return to one of their most popular themes: Italian food!
Old favorites are joined by debut dishes such as a classic Osso Buco. Our beautiful Faroe Island Salmon (pictured here on the cover of Dayton Magazine) makes an appearance, and by popular customer demand  the Prime Filet Mignon will now be a permanent fixture!
And even more exciting, Nibbles will now be open an additional night:  Wed & Thurs 5 – 9pm  and Fri & Sat  5-10pm.  With only 35 seats, reservations are definitely suggested at this charming eatery located at 105 S. Second Street in downtown Miamisburg.  You can call 937-802-0891 or reserve on their website.

Not Entrées  

Creamy Mushroom Bisque–7 gf
fresh mushrooms, cream, onion, and herbs
GrilledOctopus–11 gf
Andouille, fingerling potatoes, fennel, zucchini, grilled lemon
Lamb Lollipops–18 gf
New Zealand rack-of-lambwith garlic aioli-pistachios-fennel fronds
Veal Ricotta Meatball–8
 tender braised veal and herbs with house-made ragú topped with shaved parmesan and served with crusty bread
Deconstructed Bruschetta–10
goat cheese béchamel topped with herbed oven roasted tomatoes, onion, garlicserved with crispy flatbreads
Mango Ceviché–12gf
scallops, shrimp, fresh mango, jalapeño, lime
Crazy-Good Foie Gras Grilled Cheese–16
foie gras, bacon, and sun-dried tomato spread in a toasted cheese sandwich artisan bread and melted fontina,served with house-made potato chips
Watercress Salad–8
with roasted beets, fresh orange, goat cheese crumbles pistachios, orange-balsamic vinaigrette

Entrées

Pasta Puttanesca–19 gf
house made fresh pasta ribbonsin a sauce of Kalamata olives, garlic, capers,tomato, crushed red pepper, with shaved parmesan and herbs
Volcano Pork Shank–24
crispy pork shank with charred ratatouille sherry vinegar demi-gláce
Osso Buco–34
cross-cut veal, slow-braised and served over rosemary polenta with cipollini onions, duck fat-roasted carrots, gremolata
Seared Salmon–25 gf
Faroe Island salmon over wilted spinach and caramelized onions topped with roasted tomato and olive tapenade (pictured right)
Prime Filet Mignon–34 gf
filet of beef tenderloin, with caramelized tomato-balsamic glaze with potato puree, haricot vert
with herbed butte

Desserts

Budino Di Cioccolato–8 gf
creamy bittersweet chocolate, Bourbon, pinch of cayenne, whipped cream (pictured right)
Limoncello Cheesecake –9
graham cracker crust, candied lemon peel,whipped cream
Pumpkin Maple Spiced Custard –8 gf
creamy Mascarpone blended with roasted pumpkin, real maple syrup, and spices

Sides–5 ea

.
potato purée–grilled ratatouille–haricot vert with herbed butter