dayton food

FREE Live Music from Classical Guitarist Danny Voris

May 31, 2026 By Lisa Grigsby

Classical guitarist Danny Voris joins us on Wednesday, June 3rd, from 7-10 pm. Danny is a local musician, performer, and educator of over 40 years who specializes in instrumental solo music and is sure to knock your socks off with his talent! Join us for an evening of original compositions, classical guitar sensations, small plates, cocktails, and more. He’ll perform alongside our Tuesday weekly wine specials! Every Tuesday, we offer 10% off bottles and 50% off glasses of our eclectic, unique boutique wine selection.

Please remember, we do not accept reservations. Guests are seated on a first-come, first-serve basis. We require appropriate attire— meaning business casual through evening elegance or period-appropriate attire, if you wish (jeans are acceptable but must be well-kempt). We are 25 & up and require a valid ID for entry!

Please remember, there is no cover charge for FREE LIVE MUSIC at Whisperz Speakeasy, but the password is required for entry and can be found on our website!

(Not A) Dive Bar Tuesday: The Dark Horse Tavern

December 6, 2016 By Brian Petro

Welcome to the Dark Horse Tavern!

In 1831, Benjamin Disraeli wrote the book The Young Duke. It is a book about a young orphan who comes into a vast sum of money and starts to squander it before the love of a woman shows him the error of his ways. During his party days, he spent a good deal of time at the track, betting on the horses as he drank and wooed the ladies. There was some excitement at the track that day; “a dark horse which had never been thought of, and which the careless St. James had never even observed in the list, rushed past the grandstand in sweeping triumph.” Disraeli penned the first written usage in history of the term “dark horse” to describe a victory that comes from an unexpected place. The book became a bestseller, and the phrase entered the English language. Daytonians don’t think of obscure British literature when a friend mentions a dark horse. They reflect on some of the best barbecue in the city, well-prices drinks, and an experience that they thought they had lost three months ago.

The Dark Horse Tavern (209 Byers Rd, Miamisburg, OH 45342) closed abruptly at the end of July when owner Dennis Williams discovered the difficulty of operating a thriving bar and a construction company. Something gave, and unfortunately for their loyal patrons it was the Dark Horse. However, people saw the potential of a favorite bar and restaurant in its just-off-the-beaten-path location. Nikky Vontz was an employee there many years back, in the heyday of the restaurant. She knew that with the right people in place, it could get back to those glory days. In the three months they were closed, she negotiated with Mr. Williams to get the Horse up and running again. Her persistence paid off; on November 19th, the Dark Horse Tavern was back and ready for business!

Patrons who were familiar with the previous incarnation of the space would not notice anything was amiss. The upstairs was clean and ready for patrons, and there were few cosmetic changes to the bar or restaurant area. The big smoker in the back was getting the meat ready as quickly as people were ordering it, covering a menu that is “tailored after the forerunners in the cowboy cooking method.” That method provides a little something for everyone, from fantastic sandwiches to plates covered in hickory smoked deliciousness and smothered with sauce. They have lighter fare if you are looking for a good piece of fish or a light salad for the evening, and a kids menu for the younguns. From what we tried, and heard from others, the food was fantastic. We heard that even some visiting Texans were impressed by the brisket and ribs the Dark Horse was serving. That says something about what you are about to experience when you eat here.

The drinks are where you may start seeing some differences. The whole staff here is new, and that is the way Nikky Vontz wants it. As the general manager, she is responsible for the smooth running of every aspect of the restaurant. She wanted a clean slate to work from, and she has it. Nikky is making sure that the cocktails, beers, and wines that flow from her staff are appropriately portioned and not too stressful on the wallet. The talent she is working with has hit the ground running. The bottles behind the bar are neatly lined up and ready for efficiency, and she is going to be running specials over the next few months to introduce us to the new menu. The first specialty: The Bad Lands, their house margarita. There are six taps and a wide bottle selection that will appeal to every palate, from Bud Light to local craft IPAs and stouts. The taps will constantly be rotating with the seasons and the tastes of the patrons.

The second floor is ready for the holidays!

Moving forward, Ms. Vontz has big plans. She is currently booking bands for spring of 2017, and the spots are starting to fill up. Karaoke has come back to Tuesday night, and trivia will be returning on Wednesday nights. Ladies’ Night will occupy the Thursday night slot and some low-key musical acts on Friday nights. Large groups (up to fifty people) can use the upstairs space, complete with your bar and a food selection that you create from their menu. If you can’t make it to the tavern for the food, have the tavern bring it to you! They will cater off-site events. Ms. Vontz is looking forward to the Dark Horse Tavern offering their room for charity events, with one or two in 2017 that she already has in the works. The new management gives new life for this Dayton staple, and they are going to make the most of it.

When a restaurant closes that abruptly, it is a long shot that it will reopen. The new blood running the bar and ownership took that shot, and are going to work hard to make sure they are successful. The Dark Horse Tavern is open for business again. Everything has changed there, but nothing changed. Welcome back to the Dayton restaurant scene Dark Horse Tavern!

The Dark Horse Tavern is located at 209 Byers Rd, Miamisburg, OH 45342. They are open Tuesday through Thursday from 11:30 AM to 12:30 AM, and Friday and Saturday from 11:30 AM until 2 AM. You can contact them at (937) 866-6960, or through their Facebook Page.

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 !

Dayton Food Trivia, Rumors & Secrets You Don’t Know

October 2, 2014 By Dayton937 1 Comment

“Read my lips, I want a damn steak from the Pine Club !”

Today we release some secrets, and Dayton Dining will never be the same again. Call it “Dayton Babylon: Little known trivia relating to Dayton Food and Restaurants.”

Sit back and enjoy, as Food Adventures gives you our favorite foodie trivia of the Miami Valley:

1) THE INVENTOR OF MARION’S PIZZA USED TO BE AN EMPLOYEE OF CASSANO’S:
Yes it is true. Marion Glass was once an employee of Cassanos. After leaving, he opened up a sandwich shop, then later his own pizza place.

2) IN 1988, THE PINE CLUB MADE VICE PRESIDENT GEORGE BUSH SR. WAIT 45 MINUTES FOR A TABLE:
Oh, this happened alright. As the story goes, the Vice Prez was forced to wait in his limo until the table was ready. That’s one popular steakhouse !

3) HOUDINI ESCAPES FROM A BARREL OF DAYTON BEER:
The date was December 11th, 1916. The place was at Keith’s Theater downtown, near E. Ludlow Street. Harry Houdini performed the Chinese Water Torture trick with a Dayton twist. He escaped from a 60 gallon barrel filled with Olt’s Beer, a Dayton brewed lager. Maybe Dayton Most Metro can do something similar with Big Ragu on their Brew Tours

Houdini Escaped From Inside a Barrel of Dayton Brewed Beer in 3 minutes

4) TOTENKO SERVES ROACHES TO FOOD CRITIC:
In the late 1970’s, Dayton Daily News Food Critic Ann Heller was writing one of her first articles on the Asian restaurant near the Dayton Mall called “Totenko.” When they served her meal, she noticed there were dead roaches in the food on her plate. The restaurant closed for a few days with the intent to re-open, but it never did. The business would later become Chi Chi’s on State Route 725.

5) THE WRIGHT BROTHERS WERE FOODIES WHO HOSTED HOLIDAY DINNER PARTIES:
The Wright Brothers were known for hosting extravagant dinners at their homes each holiday. They would invite friends and family for these tremendous feasts. Nothing like the food served by today’s airlines…

6) IN 1842, FAMOUS ENGLISH AUTHOR, CHARLES DICKENS, VISITED THE GOLDEN LAMB WEARING A BEAVER HAT AND COMPLAINED BECAUSE THE HOTEL DID NOT SERVE ALCOHOL.
Evidently, he asked for some brandy and was refused due to it being a “temperance hotel” (no alcohol). He even wrote a pissed off passage in his American memoirs about the experience. Sorry Charlie …

7) MIKESELLS IS THE OLDEST POTATO CHIP FACTORY IN THE UNITED STATES AND THE WRIGHT BROTHERS HELPED:
Dayton is home to the oldest potato chip company in the USA, 104 years old and still counting! The kettle cooked Mikesells are pretty much the same chips DW Mikesell peddled in 1910. Speaking of which, when he first starting delivering chips by bicycle, his bike needed repair. The Wright Brother’s bicycle company came to the rescue and DW Mikesell was back delivering chips in no time !

8) THAI 9 USED TO BE A PEANUT FACTORY:
Love the spacious dining room with the wooden floors and upstairs area? That’s because the place used to be a peanut factory. That’s what we were told by management when the restaurant first opened.

Charles Dickens Normally Doesnt ask to Drink Brandy in a Beaver Hat, But When He Does, it is at The Golden Lamb

9) ESTHER PRICE CANDIES USES LOCALLY PRODUCED MILK AND BUTTER IN ALL OF THEIR CANDIES:
How about that, Esther Price was being organic and eating local, before it was cool. You go girl. No wonder we love these chocolates so much! Get on with your bad, creamy self.

10) THE BAR AT JAY’S SEAFOOD HOUSE WAS MADE IN 1882 for JAMES RITTY’S PONY EXPRESS RESTAURANT IN DAYTON:
If you have had a beer or cocktail at the Jay’s Seafood bar, then you have experienced a piece of Dayton history. This huge mahogany bar was made from 5400 pounds of wood. That makes it the coolest bar in town … bar none.

11) IN 1970, PONDEROSA APPOINTED DAYTONIAN JERRY OFFICE to CEO. HE GREW COMPANY REVENUE FROM $42 MILLION to $490 MILLION in the 1980’s:
Oh yes, wide ties, and aerobics with leg warmers couldn’t stop Jerry from bringing the supreme salad buffet to America! Check him out in this 1984 Ponderosa Commerical.

El Meson used to be Pizza Queen International. Click to Enlarge.

12) THE BAR AT SWEENEY’S SEAFOOD HOUSE IS THE OLD BAR FROM TEQUILA WILLIES BY THE DAYTON MALL:
A little known fact is that this decorative bar, now at Sweeney’s, was the bar at the Tequila Willies Restaurant near the Dayton Mall. The story goes, the previous tenant at Sweeney’s got it at auction and had it installed.

13) THE OWNERS OF PIZZA QUEEN CLOSED THEIR STORE TO OPEN THEIR DREAM RESTAURANT, EL MESON:
Yes, The Castro family decided to dump pizza toppings for tapas. Some Daytonians might have been disappointed at first, but now El Meson is a staple for bringing exotic South American eats to the Miami Valley.

14) THE HOT HEAD BURRITO FRANCHISES STARTED IN DAYTON:
Cynthia Wiley and Raymond Wiley from Kettering came up with the concept, and opened their first store in 2007. It has been a hot commodity since, and they haven’t let it go to their “heads.”

15) THE OLDEST ACTIVE CHINESE RESTAURANT IN DAYTON is CHOP SUEY CARRYOUT:
Since 1973, this oldest active Chinese Restaurant in the Dayton area has been slinging New York style stir fry and Cantonese cuisine. Try the Chop Suey, it will knock your Aunt Connie’s socks off.

16) THE PULL TAB CAN and POP TOP CAN WERE INVENTED BY DAYTON INVENTOR, ERMAL FRAZE:
Ermal’s company, Dayton Reliable Tool Company started making his invention in 1959. When people worried about the sharp edges of the pull tab, he then invented the pop top on today’s cans in 1977. Think of all the beer buzzes and caffeine fixes he made possible. He is obviously the namesake for Fraze Pavillion and the tribute in Warped Wing’s Ermal Beer.

The pull tab was invented by Ermal Fraze of Dayton

17) DAYTON WAS THE 2nd U.S. CITY TO IMPLEMENT THE FOOD STAMPS PROGRAM:
Dayton takes care of it’s impoverished residents.

18) INVENTOR OF THE ICE CREAM SCOOP WITH ANTIFREEZE INSIDE WAS THE OWNER OF THE RED WING ICE CREAM COMPANY IN DAYTON:
Ever use one of those ice cream scoops with antifreeze in it, so the hard ice cream is easy to scoop? According to the owner’s daughter, that scoop was invented in Dayton. Red Wing Ice Cream used to be located near the arcade. Now you know the “scoop.”

19) FOOD NETWORK CHEF MING TSAI’S FAMILY USED TO RUN A RESTAURANT IN THE 1970’s CALLED “THE MANDARIN KITCHEN”:
This restaurant was a pioneer in bringing gourmet Asian Food to Dayton. The Mandarin Kitchen had a cult following. Our memories include the restaurant having this amazing aroma throughout the dining room.

20) THE HAMBURGER WAGON IN MIAMISBURG STARTED BECAUSE OF THE GREAT DAYTON FLOOD OF 1913:
Sherman “Cocky” Porter served his own recipe of hamburgers to the victims of the flood out of a wagon. They were served with no condiments, just pickle, onion, salt and pepper. 101 years later, the wagon is still a Miamisburg and Dayton icon, and the recipe is still the same.

“Ain’t No Party Like a Wright Brothers Party, cuz a Wright Brother’s Party Don’t Stop “

21) CULP’S CAFE IN THE ARCADE WAS THE FIRST DAYTON RESTAURANT TO HAVE AIR CONDITIONING:
People like the sweaty Big Ragu appreciated this. The restaurants hayday was in the 1940’s when they served 5,000 customers a day. Yes, we said each day. The “new” Culp’s Cafe is in Historic Carrillon Park. It is also a ‘cool’ place to hang out ..

22) ORVILLE WRIGHT USED TO TEACH HIS NIECES AND NEPHEWS HOW TO MAKE FUDGE AND HARD CANDY:
Nothing like keeping the kids occupied with a little foodie fun. If things had went differently, he could have been Dayton’s version of Willy Wonka !

23) BRIXX ICE COMPANY IS NAMED BECAUSE THE BUILDING WAS ACTUALLY AN ICE COMPANY THAT SUPPLIED DAYTON IN THE LATE 1800’s:
The restaurant across from the Dayton Dragon’s stadium, used to be an ice company that supplied most of Dayton with ice. They were singing “Ice, Ice, Baby” back in the day!

24) ICE CUBE TRAYS AND FREON REFRIGERANT WERE BOTH DAYTON INVENTIONS.
Ice cube trays were invented in 1959 by Arthur Frei, while Freon Refrigerant was invented by Thomas Midgley Jr. in 1928.

Bet Ya Didnt Know That the Ice Cube Tray Was Invented in Dayton…

25) THE TROPICS, AN ICONIC RESTAURANT ON NORTH MAIN STREET, BROUGHT IN CHEFS FROM CHICAGO.
Now we know how they made their one of a kind cuisine. Luring “windy city chefs” in with lucrative deals. This restaurant seated 700 people at it’s peak during the 60’s and 70’s. At that time it was one of America’s top rated restaurants.

That’s it, thats the list .. hope you found some fun facts ,a and interesting conversation pieces you may not have known. Dayton has a great history of food, and now you know a little more about it!

Did you like our story on Dayton Food Trivia? Then make sure you “like” Food Adventures with Big Ragu and the Crew on FACEBOOK by clicking HERE !!

Check out the gallery below of funny photos relating to Dayton food trivia !

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