crew

Make dinner in 180 seconds? Rapid Fired Does!

February 26, 2016 By Dayton937 15 Comments

Traditonal! An old classic, the Pepperoni Pan Pizza

We’ve all lived this scenario in one form or another: You’re hungry. Your kids are hungry. Your spouse is hungry. You look in your pantry and you’re dreading making dinner and how long it’ll take to cook something that everyone will actually agree on. People in your house are getting hungry, and angry … Yes, “Hanger” is setting in. Things are about to get ugly… (learn how to win a FREE PIZZA below).

Have no fear! Rapid Fire Pizza is here! Finally a place where you can get a personal sized pizzas made your way, fast and fresh and affordable! It’s no secret that our crew of Hungry Jax, The Big Ragu and Chef House love pizza and Rapid Fired not only puts out a great product, but every time you go it’s a new Food Adventure created by YOU!

HERE’S THE SKINNY:

— Rapid Fire Pizza is the newest endeavor by a collaboration of restaurant entrepreneurs! This foodie dream team consists of Ray Wiley (Co-Founder of Hot Head Burritos) as well as Kelly Gray, Matt Curtis, Tim Tefs, Peter Wiley, and Jim Savakinas all of whom have years of experience in developing local franchises in the Dayton area. This newest pizza endeavor was inspired by the growing popularity of “quick-serve” restaurants that allow for the consumer to have the options of choosing fresh ingredients, fast service and at the right price!

The Sky is The Limit with Toppings

—Rapid Fired Pizza starts you out with choosing your crust (“thin”, “pan” or even gluten free), and all dough is made fresh and in house. Next you have multiple options of toppings including 8 different sauces, 7 varieties of cheese, 9 kinds of meat, and 17 different veggies! Oh! And Tofu too! They then send it through the rapid oven and BAM! 180 seconds later you have dinner!

— But that’s not all! You can also finish off your pizza with one of 8 different spices and indulge in 14 different dipping sauces!

— Overwhelmed by the options? Don’t worry, the pizza gurus at Rapid Fired have also created 10 different “Craft Pizzas” and take the stress of the decision making. There truly is something for everyone!

Wait, there’s still more! Let’s just start drooling over our “Must Eats”, shall we? Drum roll please …..

MUST EATS:

— CREATE-YOUR-OWN PIZZA: Obviously the biggest bonus of indulging in Rapid Fire Pizza is the option to create your own pizza. And at $7.25 each, you can feed your family a dinner that pleases everyone while still keeping it fresh and budget friendly. They will even split pizzas for you, so you can try one half one way, and the other half another! Chef House loves loading up with the fresh veggies and hot sauces, Big Ragu is obsessed with putting ricotta cheese on his pizzas, and Hungry Jax has been experimenting with sauces and has become a “regular.”

— CRAFT SALADS: Oh yes, you read that right, there’s a salad option too… And they are HUGE! Not only do these guys know how to make a good pizza, they’ve also created 4 different Craft Salads, all under 400 calories. Wanna create your own? You can do that too! For $7.25 you can get a salad big enough to share or fulfill a healthy appetite. Hungry Jax has really been hooked on these,recently.

Craft Salads are chopped to make it easier to eat!

Craft Salads are chopped to make them easier to eat!

— WHITE OUT PIZZA: There are 10 “suggested craft pizza recipes” to choose from, but we gotta say that The White Out is a favorite. Topped with their white sauce, mozzarella, feta, grilled chicken, garlic, the White Out is then loaded with fresh arugula after it comes out from the oven!

— TACO PIZZA: Want something with more kick? Then the Taco Pizza is clearly a winner for you! This pizza is layered with the taco sauce, Monetary Jack cheese, Cheddar cheese, ground beef and then topped with fresh tomatoes and lettuce after it’s done baking

— GARLIC BUTTER DIPPING SAUCE: A creamy, garlicky dip that will embrace just about any combination on their menu! You have 14 dipping sauces to choose from, and our favorite is the Garlic Butter, but the key is to experiment yourself. Not sure what sauce to try? Well for one thing, there is no limit, so try them all! But to further assist you on this Food Adventure, they even have a sign identifying pizza and sauce parings that the creates have personally taste tested and approved for your culinary pleasure!

The one and ony: BlueBerry Delight Dessert Pie

— BLUEBERRY DELIGHT DESSERT PIZZA: Yup. It’s true, there’s even a dessert pizza! It is a warm, sweet and delicious way to finish off your dinner. We like to get it to go and let the indulging continue at home. Glasses of Milk welcomed on this one.

— GOLDEN MONKEY BEER: Beer and pizza are a match made in Heaven. Chef House is a fan of the 24 bottled craft beer selection at Rapid Fired, and she says the best one is the Golden Monkey. This beer is made in Pennsylvania by Victory Brewing Company, and is a Belgium Tripel. It has a nice, deep flavor with subtle spices added.

— DIGITAL PEPSI SPIRE MACHINE: Not a beer drinker? Don’t worry, they have a state of the art Pepsi Spire (digital fountain machine) allowing you to choose from 120 different beverage combinations.

All in all, the folks at Rapid Fired Pizza want to give you a dining experience that can be new and different each time you go there. They are also rapidly expanding their franchise. Look for locations popping up in Fairborn, Sugarcreek, Huber Heights and Troy.

*** BIG NEWS *** BEAVERCREEK LOCATION OPENS MONDAY, FEB 29th
2800 Colonel Glenn Hwy, Fairborn, OH – right across from Wright State University and in front of the Holiday Inn

TO CELEBRATE, Food Adventures and MOSTMETRO.Com are GIVING AWAY 4 FREE PIZZA’s for either location.

TO ENTER, JUST COMMENT ON THE STORY BELOW, ON WHY YOU WANT A PIZZA.. A random winner will be chosen at the beginning of next week by random.

The original Rapid Fired Pizza is located at 1008 Miamisburg-Centerville Road, in Washington Township and coming soon to Sugarcreek Township, Troy and Huber Heights.

So next time you’re out and hunger creeps up on you, just remember, 180 seconds is all that stands between you and dinner!

Please browse the photos below from our various trips to Rapid Fired Pizza. Are you a Foodie? Then join the thousands following Food Adventures on Facebook by clicking HERE.

Created our own with Pepperoni, Onion, Ricotta, Green Pepper, Mushroom, Tomatoes and Banana Peppers

Kids Love Rapid Fired, because they can make the pizza their way, and it is fun !

Outside the Centerville Store

Chef House loaded up on Veggies for the “Create your Own” option

The “White Out”

Big Ragu always goes Sauce Crazy

Artichokes, Chicken, Peppers and more for Hungry Jax

Create your own salads! Hungry Jax with another nice creation.

Signage – custom and clean

Sauces / and pairings

Sauce Zone !

Rapid Fired Pizza= Happy kids

Lots of options and hot sauce drizzle

now entering the SAUCE ZONE

So many good sauces…

Mozzarella and Ricotta? HELL YEAH

Careful, some have a kick to them

Decorating it …. our waaaaaaaaaay

Ragu’s Pizza this week….

The Magic Mushroom Pizza

Taco Pizza

Summer Grilling Tips for Great Food Adventures !

July 10, 2015 By Dayton937 Leave a Comment

Italian Seasoned Salmon, and Shrimp with Montgomery Inn BBQ Sauce

Who doesn’t love a good cookout? Most Daytonians are elbow deep in grilling season this summer. From parties, to romantic dinners or family time, this is the time of the year to use that gas or charcoal grill. The Food Adventures Crew is here with some helpful tips to make your grilling experiences a success. The Big Ragu, Hungry Jax and Chef House share our MUST EATS an MUST DO’s.. Grilling out version!

— PREPARATION IS KEY: Prepare beforehand to make it easy on yourself. Marinade your meats and pre-slice veggies ahead of time instead of fumbling on the grill table. Ziplock bags work great to hold veggies doused in a bit of olive oil, and grill ready!

— MARINATE YOUR MEAT: A simple soaking can do wonders for tenderness and flavor.

Hungry Jax says “Marinade chicken in buttermilk! It makes it so tender!”

Big Ragu loves using Soy Sauce, Worcester Sauce, and Minced Garlic mixture for a simple steak marinade. For chicken, he uses a cheap bottle of Italian dressing or Olive Oil, Basil, Garlic Powder and Oregano.

Hand pressed patties from 80/20 Ground Chuck

— GET THE RIGHT TOOLS: Make sure your tongs and flipper are long enough, and that they work correctly. It will save you a few dropped sausages, or epic losses thru the grill grate.

— MEATS SHOULD BE AT ROOM TEMPERATURE WHEN GRILLING: Take cuts of meat out of fridge 30 minutes prior to grilling, so they are not cold. It won’t contaminate the meat! It will actually help you grill the meat more evenly.

— MAKE YOUR HAMBURGER PATTIES THINNER IN THE MIDDLE than the outside. Always hand patty your burgers with fresh meat, and make them thinner in the center. This is because the middle swells when you grill the burger. This helps even the playing field, and prevents your burgers becoming undercooked meatballs.

— HIGH HEAT FOR STEAKS, ALWAYS: Grill that steak and let it sit until that final flip. The result is a juicy, seared steak with great grill marks.

Grilled Sausages with Beer Steamed Onions and Green Peppers

— FISH, THE LESS FLIPPING THE BETTER: Cook fish about 75 percent then flip it once. Let the grill do the work. Wana see flipping seafood? Go to Benihana…

— DRIZZLE LIME OR LEMON JUICE OVER SEAFOOD RIGHT AT THE END OF GRILL TIME: This is always a great finishing touch of flavor.

— GRILL SALAD: Yes! Chef House says, Grill salad! It doesn’t always have to be about meat. Romaine, Belgium Endive and Radicchio are great together and hold up well on the grill. Wilt the greens and get some grill marks on there. Chop and toss with olive oil, vinegar and cheese. Chef House suggests sherry vinegar or a sweeter white balsamic with bleu cheese. Fresh herbs are always a nice touch too. Shout out to Miami Valley Spice Traders, who carries a great honey white balsamic vine

— GRILL PORTABELLA MUSHROOMS:

Chef House loves to marinate them overnight in orange juice, olive oil and garlic. So easy, and her family’s favorite.

The Big Ragu uses Worcester sauce, soy sauce and garlic powder for his Portabella Mushroom Grill Marinade.

— GRILL ASAPRAGUS: The Big Ragu uses Olive Oil and Garlic Salt when grilling these sticks of love.

Grilled Zucchini and Yellow SquashThe Big Ragu uses Olive Oil and Garlic Salt when grilling these sticks of love.

Chef House marinates her asparagus overnight in her family favorite recipe of orange juice, olive oil and garlic. Is your mouth watering yet?

— GRILL PIZZA: Hungry Jax loves this summer twist on the ole pizza pie. Make sure you have a hearty crust. Medium heat and inventive toppings are the key to pizza grilling success !

— HAVE A LOCAL LUAU: Impress your family and friends this summer and have an entire grilled meal from local vendors.

Here are some supplier ideas from Chef House:

Keener Farms, one of the the area’s best butcher blocks for grass fed burgers and brats.

Ed Hill owner of Xenia’s HILL FAMILY FARMS has great Chicken available at Dorothy Lane Market.

KJB PORK, available at the 2^nd street market.

Fresh veggies from Homefull, Patchwork Gardens or Flying Mouse. All of these local brands are found at area farmer’s markets.

— LEARN TO MAKE GREAT SAUCES: We love sauces to go along with grilled meat. Chimichurri is a huge favorite of Chef House and so versatile. Here is another tip from Chef House… www.Epicurious.com is a great site for new sauce recipes.

NY Strip Steak with Bleu Cheese Crumbles

— GRILL CORN IN THE HUSK: Here is a quick, fun idea the kids and adults will love. Get some fresh corn still in the husk, cut it at the tip. Peel back and take out the silks. Pull the husk back up and soak in water for 20 minutes. Throw them on the grill wet and watch them steam the corn on the grill. Flip until the husks are brown on all sides, peel back and serve rustic style with salt and butter.

— OVERESTIMATE YOUR MEAT: Chef House says cook more meat than you need, so you have leftovers! Especially chicken, which can be easily made into some delicious tacos the next day.

— BEER ISN’T JUST FOR DRINKING ANYMORE: Get a tin pan, and pour in 1/2 of a beer. Add some sausages and sliced peppers and onions and let steam on the grill. Touch up the grill marks on the sausages just before you serve it. Serve it with the steamed onions and peppers too, with or without a bun ! Now you’re a hero.

Dogs, Asparagus and Salmon

— THROW LIVE CLAMS ON THE GRILL: Wana impress your friends easily? Throw a dozen live clams on the grill. When they open, they’re done. It is that simple, but your friends with think it is pretty darn cool.

— HAVE A GLASS OF WATER NEARBY FOR FLARE UPS: Just in case your juices or grease catch on fire, this keeps you and the fire, in control.

— SPARE PROPANE TANK: Make sure you have an extra, FULL, propane tank on hand. Nothing says “oh Sh*t” like an empty propane tank during grilling. You never know when you are gonna run out, so don’t! Keep a spare, full tank near to your grill, in cae you have to pull the “old switcheroo.”

— PLACE GRILLED FOOD INTO SEALED PLASTIC STORAGE CONTAINERS: Especially at a cookout, flies tend to swarm to open plates of cooked meat. The answer is get some plastic lid containers and seal the cooked meats inside. Trust us, it works much better than fumbling with open plates and aluminum foil with open cracks.

Veggie Shish Kabobs

These are the tips from the FOOD ADVENTURES CREW. We hope they help you enjoy some summer cookouts by spurring some ideas.

Do you have some grilling tips you could share with us?

Please feel free to let go some of your family secrets by commenting below. We would be grateful, along with a lot of Dayton’s grilling gurus.

For more foodie news and Dayton restaurant scoop, please “like” FOOD ADVENTURES on FACEBOOK by clicking HERE .

Catch us every week, with a feature article here on Dayton Most Metro.

“We are not food critics, we just love to eat.”

Below are more photos from our Food Adventures by the grill. Please feel free to browse them.

Mahi Mahi, Pineapple and Yellow Squash

Marinated Steaks, ready for the grill

Grilling Pineapple, Mahi Mahi and Yellow Squash on a summer’s day

Squuezing Lime juice on the Mahi Mahi

Steaming Peppers and Onions in Beer with Sausages

Grilling out for Charity

Grilling Chicken

Salmon and Asparagus straight off the grill

Poolside Grilled fish and Veggies

Grilled Swordfish and Veggies

Burgers and Dogs

BBQ Chicken and Salmon

Charcoal Grilling

Grilled Wild Grouper and Grilled Endive

Grilled local veggies

Squash, Asparagus and Pork – grilled to perfection

Grilled Wahoo and Grilled Clams

The sky is the limit for our grill techniques

Poolside grilled meal

Grilled Corn in the Husk

Sausage bought downtown NYC

Grilled Asparagus and Corn

Black n Bleu Burger from the backyard

Grillin clams like a boss

Peel back the grilled corn

Grilled Zucchini and Tzatzi sauce

Full Grill – is how we do it

Start eating, it’s done !

Introducing NEW Food Adventures Crew & Fried Chicken at Lily’s Bistro ($25 Gift Card)

September 25, 2014 By Dayton937 7 Comments

Food Adventures Just Got More Adventurous !

Food Adventures just got a whole lot more adventurous….. and you can benefit by winning a $25 gift certificate to Lily’s Bistro in the Oregon district.

*** FOOD ADVENTURES WITH BIG RAGU and THE CREW ***

Blazing the trails in the foodie forums since 2008, Food Adventures has developed a large following…

Today, we add some big players to the mix. They include Chefs, Foodie Fanatics, royalty and an appetite for Dayton that has never been bigger. Although we have a couple of new faces, FOOD ADVENTURES with BIG RAGU and THE CREW, is still the same FOOD ADVENTURES you have come to love. We will continue to have the MUST EATS, killer food photos that make your mouth water, and multiple visits to a place before we write an article. Will continue to give you “THE SKINNY” on our favorites. Follow our relentless pursuit of the best eats in the Miami Valley!

Together, your humble Food Adventurers will seek out locally owned restaurants, unique places off the beaten path, and even give our slant on some familiar favorites. Whenever we visit a place, we call it a “Food Adventure.” You can expect pictures of each Food Adventure we embark on. You can expect us hugging waiters, visiting mom & pop establishments, posting nostalgic blogs, tongue-in-cheek comments and emotionally eating our way through life. We don’t take ourselves seriously, enjoying the adventure all the way. “We are not food critics, we just love to eat!” Food Adventures won’t limit ourselves, we try it all – NO RULES ! We will leave no plate unturned.

You already know The Big Ragu

We will continue to set the trends, host Food Adventure dinner events, and give our unique spin on Dayton’s best “Mom and Pop” places in the Miami Valley. Food Adventures with Big Ragu and the Crew will continue to attend and support numerous local food and charity events. We eat it all, and the photos are ours. No stock pics here. We aren’t a share and click site. We are Dayton Originals, so all of our stuff is original content. Often imitated, never duplicated, accept no substitutions.

You can find us here:

Facebook Page: Facebook.com/foodadv

Website: DaytonFoodies.com

Twitter: @food_adv

Instagram: Instagram.com/Dayton_Foodies

Our recent “Meeting of the Mouths” happened last Sunday at Lily’s Bistro on Chicken Dinner night. We will get into the Must Eats from that night shortly, but first…,

Ladies and gentlemen, it is time to MEET THE NEW CREW !

LEEANNE HOUSE aka “CHEF HOUSE”:

Chef House or “The Sriracha Mamma” is all about the heat. Lover of all things spicy she is constantly in the kitchen coming up with fun new ways to whip up veggies and add a little spice. She is a Dayton native, with lifelong experience in the restaurant industry, working with some of the best chefs in the Miami Valley. She loves to keep it local especially in the summer when beautiful produce is plentiful. She is a true foodie who knows we have a lot to offer in Ohio!

Chef House’s Top 5 Favorite Local Places for a Food Adventure :

(in no particular order)

1) Meadowlark (they do veggies right!)

2) Rue Dumaine (it never disappoints)

3) Fresco (best chef hands down)

4) Oregon Express (favorite pizza since I was a kiddo)

5) My kitchen ! … duh!!!!

***************************************************

JACLYN SCANLAN aka “HUNGRY JAX”:

Jackie relocated to the Dayton are in 2006. This Italian from Upstate NY found herself in a very different culinary atmosphere than what she was used to back home in Utica, NY. However, different proved to be good a she fell in love with not only this “gem” of a city, but also the food and foodies within it! Cooking is a passion of Jackie’s. She loves to use her husband, John, and two daughters, Coraline and Ashlyn, as her lab rats to test recipes out. Some of her recipes have even been published in National Food Magazines! But as much as she loves to cook, she also loves to take a night off from her kitchen and enjoy eating out and letting someone else do all the work (and the clean up)! Other foodie interests include years of volunteering at the Dorothy Lane Market School of Cooking and being an Alton Brown fan since way back when he wore bowling shirts. Jackie is excited to be part of the Food Adventures team and is looking forward to experiencing some new eats!

Jackie’s Top 5 Favorite Local Places for a Food Adventure:

1) Lock 27

2) The Cakery

3) Sweeney’s Seafood

4) Dorothy Lane Market

5) Zombie Dogz

***************************************************

And our final Food Adventurer…

BLAKE KING aka “THE KING”

After hopping the globe with the Air Force, The King recently touched down in Dayton with his wife and daughters. Flying recon for great local food, the Big Ragu has set the course for his newest wingman, and he is logging some serious mileage. The King is a dessert FREAK! There is no shake too shaky, pie too flakey, nor cake to…cakey for this lunatic. He wants to find the best dessert in Dayton. Please help him. He needs it, a lot.

The King’s Top 5 Favorite Local Places for a Food Adventure:

1) Taco Loco

2) Jet Freeze

3) Bill’s Donut Shop

4) Hasty Tasty Pancake House

5) Submarine House

Now to the food of the day .. not a typical article for us, this is just about one dinner …. The Sunday Chicken Dinner at Lily’s Bistro

Get your hens ready….

HERE’S THE SKINNY:

— The dinners go from 5pm – 9pm on Sundays only

— The menu is pretty much fried chicken, with the sides, appetizers, and desserts changing from week to week.

— The prices are $9 for a 2 piece dinner, $16 for a 1/2 chicken dinner, and $28 for a whole chicken

— Sides are $3, good prices, no clucking around

Now we ruffle our feathers and give you our patented.. Must Eats!

Johnny Cakes at Lily’s Bistro. Click to Enlarge the Goodness

MUST EATS:

— JOHNNY CAKES: It might have been chicken night, but the appetizers and sides stole the show ! We couldn’t stop talking about the Johnny cakes. Pancakes, as an appetizer? This was right up our alley. The King wished he could have bottled the scent to keep by his pillow at night. Made with jalepeno, for just enough contrasting kick to the sweet buttery mapleness. These cakes were slathered in butter and syrup and simply amazing. Who would have thunk it? Crispy, sweet and spicy made for a perfect combination, and Chef House’s favorite dish of the night.

— SMOKED SALMON DIP: Another great appetizer of the night, served with bagel “nuggets.” We started out polite, then found ourselves thumb wrestling for the last bits. Addicting, and addiction is an ugly thing.

— HOMEMADE MASHED POTATOES: We are talking the real deal, mashed with decent sized chunks in them. We wondered why conversation stopped, it was as if all the Food Adventurers discovered these at the same time and were very quietly stuffing their faces.

— COOLDADDY COCKTAIL: This spicy cocktail is a must. Who could pass up a drink that features Chef House’s Sriracha sauce? Tequila, handmade pepper syrup, strawberries, cilantro are also among the ingredients.

— BEIGNETS: Pronounced “Ben-yays.” Known in some circles as “pizza frite”, “zeppole” or fried dough, these puffs of dough are a perfect end to a rich dinner. Ever so slightly covered with sifted powdered sugar, Big Ragu had white on his “man bib vest” in no time.

Smoked Salmon Dip with Bagel nuggets - a must eat

Smoked Salmon dip, made in house, with Bagel Bites

Honorable Mention: The mac n cheese and hand breaded, fried okra deserve a nod!

Thank you for reading our special Food Adventure with Big Ragu and the Crew!

We always visit a place multiple times before we write a story, so we are ready for a trip back to Lily’s.. want to join us? COMMENT BELOW on the story for a chance to win!

**** CONTEST **** WIN a $25 Gift Certificate to LILY’S BISTRO WITH BIG RAGU AND THE CREW !! Just comment on the story below for a chance to win. One entry per person, please. A winner will be chosen at random. We will revisit this restaurant for an another Food Adventure and you are welcome to join us !

Follow Food Adventures by giving us a like on Facebook.

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New Owner Breathes Life Into Dog’s Breath Tavern

September 18, 2014 By Dayton937 1 Comment

Gary Leasure, New Owner of Dog’s Breath tavern

Been chasing your tail looking for a good watering hole?

New things are happening under the woof, err. roof at Dog’s Breath Tavern on Whipp Road in Kettering. New owner Gary Leasure has already set some of his vision in motion. Keeping with the dog theme, he has revamped the menu and promises even more improvements and innovations.

As for drinks, he is focusing on having beer available from every Dayton Brewery. You could literally do a brew tour without leaving your bar stool. He is working out distribution with some of the breweries, and has some Dayton beers on tap already. Right now they have Toxic, Warped Wing, and Yellow Springs Brewery beer on draught. Dog’s Breath will feature Ohio Breweries on tap as well. Click HERE for full beer list.

Gary has owned bars before and he hopes to use his experience to make some big changes. Some things to look for are pool leagues, dart leagues, karaoke, NFL game specials, new HD TV’s, and bands every week. The huge restaurant provides a great venue for live music, and a fun atmosphere for watching sports. Unofficially, one area could be called the “Dawg Pound” and another the “Jungle.”

“Shed” what you knew about this place and let us “retrieve” the scoop on this revamped spot.

HERE’S THE SKINNY:

— The tavern is located at 1912 E. Whipp Rd in Kettering,

— Hours are: Mon – Thurs: 3pm – Midnight, Fri – Sat: 11am – 2:30am, Sun: 11am – Midnight

— FREE POOL on Tuesday nights

Homemade “Bones” like this Ham and Cheese Roll

— Wednesdays are Warped Wednesdays, $1 off Warped Wing pints, and open mic night

— Thursdays Trivia Nights and $1 off all bottle or draft IPA’s

— Fridays is karaoke and Saturday they have live bands !

MUST EATS:

— HAND ROLLED “PULLED PORK BONE” (Egg Roll): The pulled pork bone is served with cole slaw for “dipping.” They hand roll their homemade egg rolls. Let us tell you, this is their signature appetizer, and some good stuff. If you don’t like pulled pork, you gotta try the Ham n Cheese rolls, the Turkey Club rolls or the Reuben rolls. They are all fantastic and made in house !

— DEEP FRIED PRETZEL BITES: Yes deep fried.. This twist on a familiar favorite will make you “roll over and beg for more !” The taste is a bit crispier and the pretzels are dusted with a cinnamon spice and some soft of hot spices. The bites are served with a honey mustard for dipping that is essential.

Yellow Springs Beer, Warped Wing and more on tap NOW at Dog’s Breath Tavern

— THE DOUBLE BUTTER BURGER: 2 burgers and a mountain of a sandwich. Here’s the secret: before they cook the burgers on the tabletop fryer, they slap each side with some butter. You can taste the difference. And cheesey? OMG they put a ton of American cheese on this one to hold it all together. Top it how you want it and go town like a hungry Rottweiler.

Honorable Mention: The Buffalo Wings aren’t bad, and go great with a local beer.

The owner promises even more good things to come. Look for the menu and kitchen to expand, and for some more unique food items and local beers.

So don’t bark, just take some bites at Dog’s Breath Tavern soon. It is a heck of a place to enjoy some adult beverages, watch some football, shoot pool or take in a live band. We won’t “hound” you any more.

Speaking of a howling good time, make sure you “LIKE” Food Adventures on Facebook by clicking HERE ! Over 3,000 loyal fans can’t be wrong !

Check out our photo gallery below from our visits to Dog’s Breath Tavern ! You won’t see this anywhere else…. Dog Breath’s Full Menu —> Page 1 Page 2

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Dayton’s Best Fish Fry Opens the Fall Season This Friday

September 9, 2014 By Dayton937 Leave a Comment

Freshly Breaded Icelandic Cod at Our Lady of the Rosary’s Fish Fry

The #1 Fish Fry as ranked by Food Adventures is kicking off their first Fish Fry of the season on Friday Night !!

The place is OUR LADY OF THE ROSARY CHURCH in Dayton who has been hosting these events for over 54 years !

We are the only ones with the scoop on this incredible deal and fun night !!

HERE’S THE SKINNY:

— WHERE: Our Lady of the Rosary Church, 22 Notre Dame Ave. in Dayton

— WHAT: Fish Fry – **21 and over only !**

—NEXT: Friday, October 10th & Friday, November 14th

Click to Enlarge these Sausages

— COST: $13 if you pre-pay at the Parish Office, or $15 at the door the day of the event.

— INCLUDED: Freshly fried Icelandic Cod, Fresh Mild Sausage, Hot Polish Sausage, Chicken Strips, French Fries, Baked Beans, Salad, Cole Slaw, Homemade Cakes, Cabbage and Noodles, Ice Cream, Popcorn, Soft Drinks, and Beer.

— WHEN: 5:30pm – 10:30pm

— WHAT ELSE: Gamble on pull tabs and raffle prizes!

MUST EATS:

— THE FRESHLY MADE MILD SAUSAGE: Made locally, with an old recipe that has been used for 50+ years. Some of the best stuff we’ve had !

— THE FRESHLY BREADED COD: Made in large “sticks,” you can have all you want of these !

— HOMEMADE CAKES: Chef Joe makes these himself on site !

Our Lady of the rosary Church – 22 Notre Dame Ave., Dayton, Ohio

What makes this event great is the friendly volunteers. The staff are kind, dedicated and have been doing this for years. The party is all inclusive and you are not “nickel and dimed” for extra beers, etc.. For these reasons, this is the best fish fry in the Miami Valley area, in our humble opinion. There are old folks, young folks and ages in between.

So now you know about this little known secret. Will we see you on Friday? No better place for a Food Adventure !

Browse the photos below of the food and offerings at the event!

Are you a Dayton Foodie? Then “LIKE” Food Adventures on Facebook HERE !

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Introducing Food Adventures

June 16, 2011 By Dayton937 5 Comments

Food…. Dayton Food.

Who better to tackle this topic ?

Welcome to FOOD ADVENTURES! The place for Dayton Foodies.

After generating some Facebook buzz, we were approached by Daytonmostmetro.com to join them with a featured food blog. We are very excited over the new partnership, and promise to deliver our take on places to eat in the Dayton area. Our goal is an informative, entertaining blog, with a sense of humor. Whether casual food, formal dining, street food, or festivals, we will leave no plate unturned.

Look for a new blog post every week on Dayton Most Metro!

So get ready Daytonmostmetro.com fans, you are about to go on an adventure…..

The Big Ragu destroying a footlong hot dog

Steve “The Big Ragu” Milano:

A lifelong Dayton resident, his early food influence was started by mom and grandparents’ Italian and German/Scottish cooking. Ragu’s love of food is only matched by his love of sports, travel, karaoke and just needing to be held. An attention seeking missile, Ragu’s favorite foods include Seafood, Italian Food, and Chinese/Japanese cuisine. Other hobbies include overeating occasionally and a slight attraction to deep fried menu items.

VISIT US ON FACEBOOK —> HERE and “LIKE” us to become an official fan of

FOOD ADVENTURES website – DaytonFoodies.com We are the one and only, Dayton Foodies.

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