DaytonDining

Say It Ain’t So, Rinaldo !

September 2, 2015 By Dayton937 Leave a Comment

Rinaldo’s Bakery – 45 years comes to a close

One of Dayton’s Iconic bakeries is closing September 14th. No more huge elephant ears, half moon cookies, Italian wedding cake, tiramisu, or “adult” birthday cakes. Rinaldo’s Bake Shoppe, located just north of downtown at at 910 Fairview Ave., plans on closing its doors forever in less than 2 weeks.

The Food Adventure is over for Rinaldo and Anna Stolfo, who came to Dayton from Italy and have been making baked goods for 45 years. The bakery has been a staple for local Italian specialties and Kosher items. The closing will come a day after the Dayton Italian Festival weekend aka “Fall Festa,” which depends on Rinaldo’s Bakery for many dessert items. The date of closing also coincides with the first day of Rosh Hashanah, the Jewish New Year.

Rinaldo and Anna’s son, John had taken over most of the operations of the bakery, but John’s health concerns and the work load proved too much for the family to keep bearing. Daytonians will miss this one of a kind bakery.

We at Dayton Most Metro and Food Adventures would like to congratulate the Stolfo family on the success of their life’s work, since opening the bakery in 1970. Every time we visited we were met with a smile, and treated like family. We have enjoyed spending time with the family at the Bella Villa Hall as club members, and appreciate all the specialty cookies they made for us and each specialty cake that made our party a success.

Want more scoop on local food places in Dayton? Are you a foodie? Then like Food Adventures here on Facebook.

Italian Wedding Cake

Half Moons

Florentine Cookies

Pizzelles

Inside the bakery

Pinwheels

Wedding Cakes

Ginger Bread Men

Cookies, Cookies

Bakery

Evolution of an Icon – National Martini Day

June 19, 2015 By Brian Petro

The cocktail. The myth. The legend.

The martini is an iconic drink. So iconic, in fact, that the glass it is served in with an olive is an almost universal symbol of a cocktail. June 19^th every year is National Martini Day, one day we get to celebrate this legend and all of the varieties it has spawned. Starting with Mae West and James Thurber, to James Bond to Sex in the City, martinis in all their various forms have been embraced by pop culture as elegance in a glass. Maybe it is the simplicity of the ingredients. Maybe it is the balance of sweet and strong ingredients. Maybe it is the flexibility of the cocktail over the ages. Whatever the reason, more has been written and said about the martini than almost any other cocktail in history. And it all started in a little town in California.

The Golden (Rush) Age

The grandparents of the martini are just as distinguished as the cocktail itself. The Manhattan, well known to whiskey enthusiasts, is thought to be one of the original influencers on the cocktail. The use of vermouths and other aperitifs in cocktails was well established by the mid-nineteenth century. The other big influencer on the creation of the martini is the Martinez, a cocktail created in California during the Gold Rush. There are many stories told about how the Martinez was created, but the most common one involves a miner stopping at a bar in Martinez, CA and requesting that the bartender make him something special. Sometimes that bartender is the iconic Jerry Thomas, sometimes it is not. The bartender then created the cocktail as listed below:

The Martinez utilized sweet vermouth and gin, but it soon evolved.

The Martinez

1.5 oz. gin
1.5 oz. sweet vermouth
¼ oz. Maraschino liqueur (some recipes call for orange curacao)
2-3 dashes of orange bitters
Garnish: Lemon Peel

Pour all of the ingredients over ice into a glass. Stir for 20 seconds until the cocktail is chilled; strain the ingredients into a martini glass. Twist the lemon peel over the cocktail then add to the drink.

Even the glass the martini is served is in designed for the enjoyment of the libation. The glass is stemmed so you can hold it away from the drink, keeping it is chilled as long as possible. In all martinis, the water you get from stirring or shaking is important to the enjoyment of the cocktail. It softens the gin and smooths out any rough edges. The reputation of this cocktail spread from California to the rest of the country, and the rest of the country had something to say about how the cocktail was made.

The Martini Dries Out

This is as close as the vermouth should come to your cocktail.

The first place the martini recipe was actually written down was in 1882 by Harry Johnson in his Bartender’s Manual. It is much different than the one we would recognize today, adding gum syrup for some sweetness and thickness and with liquor proportions like the Martinez. As the 19^th century turned into the 20^th, dry vermouth, or French, vermouth was becoming more and more popular in bars on the east coast. It even found its way into the martini, immediately changing the complexion of the cocktail. Originally a martini with dry vermouth was known as a Dry Martini, but the dry was dropped as dry vermouth became the go to aperitif for the cocktail. As the nation got closer and closer to Prohibition, the martini became drier and simpler, losing sweeteners and having the ratio of gin to vermouth drop. It eventually settled to a 3 to 5 parts gin to one part vermouth ratio. In The Fine Art of Mixing Drinks, author David Embury even went as far as to insist the perfect ration is seven part gin to one part vermouth. A dry martini indeed.

The Dry Martini

2 ½ oz. gin
½ oz. dry vermouth
2-3 dashes orange bitters

Pour all of the ingredients over ice into a glass. Stir for 20 seconds until the cocktail is chilled; strain the ingredients into a martini glass. You may choose to add an olive or a twisted lemon peel for a garnish.

It was only called a Dry Martini at the time to distinguish it from its sweet vermouth based cousin. Time and other circumstances kept pulling the vermouth out of the cocktail.

Cocktails during Prohibition were not complicated at all. “Pour some liquor in a glass and drink” is a pretty accurate description of most drinks in the United States during this period. All of the great bartenders fled overseas and were creating new libations in Europe and the Caribbean. The ones still in the states were trying not to get caught serving cocktails, so ingredients like vermouth became novelties. Martinis became a little more than some chilled gin in a glass, and that is the way many people liked it. Even after Prohibition ended, the dryness of the martini stayed. Many luminaries of the time insisted the only way to drink a martini was to leave out the vermouth all together and just drink chilled gin in a martini glass. Maybe have a bottle of vermouth in the room or toast in the direction of France as you enjoyed your drink. This was also a time bartenders would use atomizers with vermouth or just wash the glass with vermouth to add a hint of the flavor, but not much of one. It was during this era that the dryness of the martini referred to a lack of vermouth as opposed to using different vermouth. This changed with the introduction of a new spirit to the American palate: vodka.

Leaving us Breathless

A vintage 1953 Smirnoff ad. It even advocates the Vodka Martini.

Vodka is a relative newcomer to the U.S. cocktail menu. It arrived on the shores in the 1950’s, and became hugely popular with the “Leaves You Breathless” campaign used by Smirnoff. One of the advantages vodka had over gin was the fact that after a three martini lunch, you did not carry a piney smell around for the rest of the afternoon. Since the art of bartending was just still filtering back into the United States, most bartenders substituted gin with vodka in cocktails as experiments. One of those was the martini, which for some reason was then christened the Kangaroo.

The Kangaroo

2 oz. vodka
1 oz. dry vermouth
Garnish: Lemon Peel

Many bars today don’t even add the vermouth to a vodka martini. There is no other flavor to balance out the cocktail, so instead of overwhelming the vodka, they just leave it out. Vodka opened a door for other experimentation. Since it is odorless and flavorless, it is a blank canvas on which to work. This gave the men and women behind the bar more room to play with flavor and other ingredients, straining them into a martini glass, and called the concoction some form of martini. This led to a little darker era for the martini purists.

Appletinis, Chocolate Martinis, and Questionable Martini Creations

It could be argued that the Cosmopolitan, developed in the 1970’s but not reaching peak popularity until the 90’s, was the precursor to the flood of flavored martinis. It could also be argued the Cosmopolitan was the precursor to the flavored vodka boom, but that is a different article. Other cocktail historians point to the French Martini at Pravda in the late 1990’s as the flash point for flavored martinis.

So…this era happened…

French Martini

1 oz. vodka
1 oz. Chambord (any fine raspberry liqueur will do)
2 oz. pineapple juice

Pour the ingredients into a mixing tin over ice. Shake vigorously for 10 seconds; strain into a martini glass.

This is a delicious cocktail, but is it a martini? Purists (myself included) would say no, that this is a delicious cocktail in a martini glass. A martini is gin (or vodka) and vermouth in a martini glass. The blank canvas expanded to include Lemon Drop Martinis, Appletinis, Cherry Cheesecake Martinis, Espresso Martinis, and all other manner of concoctions and variations. Menus became full of these cocktails, and for a while it was all the rage. Something in the bar community shifted in the early 2000’s, and classic cocktails fought their way back to the menu. This meant that the original martini, full of gin and vermouth and old world flavor, returned to menus as an option to the other martinis that were offered. You would be hard pressed to find a White Chocolate Martini in a craft cocktail bar these days. Though if you asked nicely, I am sure they would be able to make you one.

No matter how you enjoy your martini, June 19^th, National Martini Day, is a perfect day to, as Mae West put it, “slip into a dry martini”. Plenty of vermouth or no vermouth, flavored or not, you have many options to explore in one day. Just pace yourself. There is still a whole weekend of martini drinking to get through, and you may want to have one with dad on Father’s Day. Cheers!

Five For Drinking – Gin Edition for World Gin Day!

June 12, 2015 By Brian Petro

The common juniper berry, the berry that gives gin its flavor.

Gin has been around for a very, very long time. There are stories that date it back to the times of the Black Plague, where people would sip on juniper-flavored spirits to stop the spread of the foul disease. It was the Italians that initially started adding herbs, including juniper, to base spirits. The Dutch perfected the flavor, balancing the juniper with other herbs to create liquor known as genever, which is where gin earned its name. It was not until the British put their hands on it that is became the spirit we all know and love today. June 13^th is the seventh World Gin Day, recognizing of the global popularity of this herbal liquor.

Gin, like tequila, is a flavor that people either love or hate. Bartenders and Britons through the ages have loved it, because of the powerful flavors it adds to any cocktail. When William III (or William the Orange if you like) ascended to the British throne in 1688, he brought gin with him for the British people. The British then brought it to the rest of the world through their empire. When they started to explore more tropical climates, they discovered more than just new people and lands. They found malaria. They also discovered that an element in cinchona bark, quinine, helped stave off the disease. Cinchona bark is incredibly bitter on its own, so the Brits tipped a little gin into the tonic they were given, added the lime they always had on had (scurvy, you know), and created the cocktail they are best known for, the gin and tonic.

Care for a spot of gin?

Bartenders also fell in love with gin due to the fact it was readily available and offered a unique flavor. Many modern cocktails began with a gin base, and eventually evolved as palates changed and other liquors became popular. The martini glass, and the cocktail it holds, is the default icon for cocktails and drinking establishments. Vodka martinis are more popular in this day and age, but the three martini lunch was a gin based affair. Because of this affinity bartenders have with gin, and the fact we may be in another Golden Age of bartending, the spirit has evolved. Craft distillers have played with the flavors, reviving older styles of gin like Old Tom and adding other elements to it like barrel aging. If you are someone who has not tried gin in a long time, here are five classic recipes for you to explore:

Tom Collins

2 oz. Old Tom gin
1 oz. lemon juice
1 oz. simple syrup
Club soda
Garnish: Lemon wedge

Pour the gin, lemon juice and simple syrup into a cocktail shaker over ice. Shake vigorously, and strain over ice into a tall glass. Top off with club soda and add the lemon wedge.

The Tom Collins is one of many cocktails mention by Jerry Thomas in his 1877 book “How to Mix Drinks: The Bon Vivant’s Companion”. It was one of many other Collins drinks that he mentioned, all of them containing a base spirit, lemon juice and simple syrup. It is whispered that this cocktail is based off a punch created by a gentleman named John Collins, a server at Lattimer’s Old House in London. Like many other cocktail origin stories, that may or may not be true.

Of course he made his own cocktail. What can’t he do?

Vesper

3 oz. Gordons Dry gin
1 oz. vodka (Belle of Dayton or Buckeye would be lovely)
½ oz. Lillet
Garnish: Lemon Peel

Pour the ingredients into a cocktail shaker over ice. Shake vigorously, and strain into a chilled martini glass. Twist the lemon peel over the cocktail, then drop into the drink.

Ian Fleming created this cocktail for his hero, James Bond, to sip on in Casino Royale. It is named after the female agent Bond was sharing it with at the time. Gordon’s is what is mentioned in the text of the book, but any London gin will work. Over the years the cocktail evolved into a martini, and now into Heineken. How the mighty have fallen…

Negroni

1 oz. gin
1 oz. orange liqueur
1 oz. Campari
Garnish: Orange Peel

Pour the ingredients into a short glass over ice and stir. Twist the orange peel over the cocktail then drop into the drink.

The Negroni has been growing in popularity over the years, as evidenced by Negroni Week, a celebration of the cocktail and all of its varieties. After a long day doing whatever Italian counts do, Count Camillo Negroni went to his favorite bar, Caffé Casoni, and asked the bartender substitute gin for the club soda in an Americano. It became an instant hit, and spread quickly through Europe.

Classic Martini

2 oz. gin
½ oz. dry vermouth
Orange Bitters (optional)
Garnish: Lemon Peel

Pour the ingredients into a mixing glass over ice. Stir for 10 seconds or 30 turns of the spoon. Strain the cocktail into a chilled martini glass. Twist the lemon peel over the drink, then drop peel in.

There are hundreds of ways to make even the classic gin martini. You can garnish it with olives or twists, change the proportions by adding more gin or removing some of the vermouth, or leave the vermouth out altogether. Winston Churchill once said that the only way to make a martini was to chill the gin, pour it into a cold cocktail glass, and bow in the direction of France. Some will make the martini “wet”, which is equal parts gin and vermouth. Yours should fall somewhere in between.

This is Dayton. Of course aviation was going to be mentioned.

Aviation

2 oz. gin
½ oz. Maraschino liqueur
¼ oz. Crème de Violette
¾ oz. Lemon Juice
Garnish: Maraschino cherry

Pour all of the ingredients into a cocktail shaker over ice. Shake vigorously, and strain into a chilled cocktail glass. Garnish with a cherry and enjoy.

This is a lovely cocktail. Nicely balanced with the sweet and savory elements in it, and the light purple-bluish hue makes it stand out in a bar. It was created just before Prohibition hit, then promptly lost as the country went dry and Crème de Violette disappeared. This purple, sweetly floral liqueur has reemerged because of the craft cocktail boom. The name came from its bluish color, celebrating the fact that flying was becoming quite the rage.

The liquors that may be unfamiliar to you can be found at Arrow Wine. They may only have a bottle or two of some like Crème de Violette, but they will have them. They have a wonderful selection of gin as well. Ransom is a fabulous Old Tom Gin, and there are many other great newcomers on the scene like Hendrick’s, Death’s Door, Aviation, Plymouth, and Watershed Gin. And as a secret sixth cocktail, if you want to substitute champagne for the soda water in the Tom Collins, you will have a French 75 (named after the World War I gun that provided quite a kick). Or you can just grab a bottle of tonic water, a few limes, and enjoy a simple gin and tonic on World Gin Day. Cheers!

The Top 35 Burgers of Dayton

May 22, 2015 By Dayton937 26 Comments

Two of the 20 ounce Hog Burgers from Voltzy’s. Home of Dayton’s Best Hamburger !

According to our good friends at Dayton Dining, May 28th is National Hamburger Day. Today, we celebrate with this timely article.

THIS IS THE UNDENIABLE TOP 35 BURGERS in DAYTON, OHIO. Some are well known icons, some are not. What they all have in common is incredible taste and freshness. Each is a burger in a class of its own.

For years, Food Adventures has scoured the Miami Valley, trying different places over and over again to make sure we get the definitive list. We have eaten each burger on this list at least twice to ensure placement, accuracy of ranking and consistent quality. Our hard work and chewing has paid off.

Now, without further delay, Chef House, Hungry Jax and the Big Ragu present, in order, the best 35 burgers of Dayton, Ohio.

The 10 ounce Cheeseburger from Slyder’s Tavern. “The Pride of Belmont”

THE BEST 35 BURGERS in DAYTON, OHIO

1) ” THE CHEESEBURGER ” and ” THE HOG BURGER ” at VOLTZY’S ROOT BEER STANDE: Fresh hamburgers and fresher service. Dayton’s #1 burger is in a shack, but at least they have bathrooms. We are amazed at how many people still have not tried this place. The owner Rick Volz, is known for his grumpy, yet playful attitude with the customers. If you go in the wrong door, forget to call in your order, or deviate from the regular toppings, you will feel Voltzy’s wrath. It is his “schtick,” similar to the Seinfield show’s “soup nazi.” Enduring the insults is worth it for a taste of his cheeseburgers. Voltzy grills each and every hamburger himself, and he does it to perfection. The 2 burgers here that are MUST EATS are the CHEESEBURGERS ,which are sliders and priced at 10 for $12. The other burger is THE HOG, a 20 ounce mammoth burger that he named after his ex wife. One of his sleepers is the Betty Ann Burger, named after his mom.

The Secret: His 80/20 chuck mix is ground fresh every morning. His burgers are steam grilled with onions and cheese, and topped with sweet heat mustard.

The Tank Burger with Cheese, a Cult Classic in Dayton !

2) ” THE 10 OUNCE CHEESEBURGER ” at SLYDERS TAVERN: Make sure you get the 10 ounce burger for the full experience. This is a ‘burger lovers burger,’ with a fresh taste. You get it all, lots of toppings and you can taste the seasoned meat. If you don’t get a handle on the burger early, it can get a little messy. A burger with a huge underground following, and comes in at #2. Make sure you check out “The Pride of Belmont” on Watervliet Rd.

The Secret: They use Dot’s Market fresh 80/20 Ground Chuck. “Grandma’s old iron cast stove and steel grill” in the back is also a key to cooking the burgers perfectly.

3) ” THE TANK BURGER WITH CHEESE ” at TANK’S BAR & GRILL: One of Dayton’s Iconic Dayton Burgers. It is as simple as that. This burger has a cult following of thousands and thousands of fans. People come from all over to this spot on Wayne Avenue to try the legendary burgers. Sink your teeth into one of these big, meaty legends !

The Secret: The owner Dan ” Tank” Tankersley says it himself..”Fresh, fresh, fresh… and the quality helps too.” We couldn’t have said it better ourselves.

The "Lark Burger" from Meadowlark has a unique and distinctive flavor

The “Lark Burger” from Meadowlark has a unique and distinct flavor

4) ” THE CHEESEBURGER ” at THE PINE CLUB: You think they have great steaks? You should try their Cheeseburgers! This iconic restaurant on Brown Street, is the most unlikely place to find a good burger. But it makes sense, doesn’t it? Some of the best quality meat in town in here.. right? It’s so good that they sell their raw hamburger meat in 5 pound bags “to go.”

The Secret: They grind the hamburger meat daily, at the same time that the butchers are carving the most famous steaks in Dayton. Rumor has it that they add a little bit of ground lamb to their burgers.

5) ” THE LARK BURGER ” at THE MEADOWLARK RESTAURANT: Served on a sturdy kaiser roll with white cheddar, this is one of the juiciest burgers we have ever eaten. Trust us, and order one of these burgers. It is a sophisticated, delicious and unique tasting burger, and unlike any other on this list.

The Secret: Fresh Rosemary spice is worked into the all-natural, Ohio Beef patties, which are also seasoned in wine. The burger is as aromatic as it is delicious.

The “Jerk Burger” at Ye Olde Trail Tavern in Yellow Springs has Jerk Seasonings and Jalapenos

6) ” THE JERK BURGER ” at YE OLDE TRAIL TAVERN: Talk about a Food Adventure in a bun, this burger has a lot going on. The cheese topped jalapenos bring the burn, the beef brings the flavor, and the jerk sauce is the icing on the cake. A burger so unique, we have never had anything like it. This one is #6 with a bullet !

The Secret: They tout that they have their own special “beef blend” for their burgers. This and the inventiveness of the jerk sauce on the burger are the secret.

7) ” THE ONION STRAW BURGER ” at THE HORSELESS BUGGY EATERY: They won 3rd place in the nation for food truck’s with the best burger. We love them for the size of this burger. The presentation of this hefty burger is usually met with “ooohs and ahhs,” from people standing around at food truck rallies.

The Secret: The burger is pattied fresh daily with special seasonings. The onion straws are made fresh to order, on a bakery style Kaiser roll. These onion straws are that crunch that puts it over the top.

The Onion Straw Burger from The Horseless Buggy Eatery, a Food Truck

8) ” THE VOSS BURGER ” at O’LEARY’S PUB & GRUB: Two hand smashed patties totaling 2/3 pound of meat, with cole slaw and any other of your typical toppings. A nice Kaiser roll with a long toothpick holds it all together. This burger is messy but so delicious. One of the best burgers we have ever eaten, but get it with cheese !

The Secret: The burgers are ground daily at Zink’s Meat Market less than a block away. The high quality and fresh 80/20 ground chuck, catapult this burger onto our list.

9) ” THE BOURBON BURGER ” at BRIXX ICE CO.: A huge hamburger, that even feels warm through the bun. With lots of toppings, it is surprising, but the bourbon sauce is still very noticeable. There is no better atmosphere to enjoy a burger than inside this old building, or on the patio overlooking the Dragon’s stadium. This burger is simply phenomenal.

The Secret: It’s all in the bourbon sauce. It haunts your every bite, in a good way, letting you know “I’m still here.”

10) ” THE MOWHAWK BURGER ” at MOHAWK FREESTYLE GRILL (FOOD TRUCK): A huge burger on wheels. Chef Aaron serves up some of the best burgers in Dayton. They have a distinct taste. Truly a delicious burger with great toppings. Make sure you grab one of these, when his food truck is in town. You can thank us later.

The Secret: He uses fresh ground ribeye meat. The result is a big, juicy, delicious burger. It is as simple as that.

“The Voss Burger” from O’Leary’s Pub in Centerville

11) ” THE GOAT BURGER ” at LUCKY’S TAPROOM: A nice, filling burger with a ton of flavor. It is made of local, Dayton beef, and a pile of toppings. Unhinge your jaw and bite into a serious burger. Andrew Trick and his staff do this up right!

The Secret: The beef is from Keener Farms, which produce locally grain fed beef. The freshness is evident in every bite.

12) ” THE TASTY BURGER ” at THE HASTY TASTY PANCAKE HOUSE: Like a “Big Boy” sandwich, only better. It is juicy, tasty and filling. This is one of the lesser know burgers in town, with the biggest flavor. Every bite is like music to your mouth.

The Secret: The greasy grill of the Hasty Tasty Pancake House, seasons the burgers perfectly. The bun and tartar sauce on your tongue, seals the deal, and makes it a MUST EAT.

13) ” THE STICKY BURGER ” at ARCHER’S TAVERN: This unique burger is another MUST EAT. It is the #1 selling signature burger on their menu. Part-owner Dan Apolito says in his 5 years at Archer’s, he knows of only 2 people that tried it and didn’t like it. If you’re thinking about it, go for it! Peanut butter as a topping makes it a Food Adventure for sure !

CARVER’S CHEESEBURGER

The Secret: Peanut Butter, Bacon, & Pepper Jack Cheese give it a hot, sweet almost Thai peanut taste. They suggest you order it with no lettuce , no tomato, no onion or pickles

14) ” THE CHEESEBURGER ” at CARVER’S STEAKS & CHOPS: This burger is only available at the bar or “to go.” It is not on the regular menu, so this burger is one of the best kept secrets in town. A deliciously seasoned burger with all the ‘fixins.’ The weck style dinner bun makes it easy to eat.

The Secret: They use steak scraps to make the burgers. The burger is also served with carmelized onions and a housmade A1 aioli sauce.

15) “THE THREE CHEESE BACON BURGER” at ONE EYED JACKS: Provolone, Swiss and Cheddar cheese adorn this burger , as do 2 big pieces of bacon. This is one of the best burgers we tried, and the flavor is one-of-a-kind. It is one of those burgers that when you take a bite, you say with a full mouth “oh my gawwwsh.”

The Secret: When they mix the meat, they add herbs and spices. The result is a very distinct taste of basil and other ingredients. This burger is one of the dark horses on the list.

The “Bourbon Burger” from Brixx Ice Co. is a Food Adventure on a plate

16) ” THE PARAGON STEAKBURGER ” at THE PARAGON SUPPER CLUB: The burger is a modest 6 ounce serving, and a great deal at just $7.50. When you add the bun, tomato, lettuce and onion, it becomes a mouth stretcher on that first bite. We choose to add american cheese, mustard and ketchup to seal the deal. It is even great when ordered “to go.”

The Secret: They grind the trimmings of their filet mignon steaks for the patties of this burger. The result is lean, flavorful magic.

17) ” THE CHEESEBURGER ” at KOWALSKI’S HOTS: Yes, a burger from a hot dog stand made this list, and rightfully so. Fresh meat on a NY style weck bun, with concession style condiment choices where you doctor it up yourself. The $5 price tag is worth every bite, and when the relish, mixed with the weck bun and meat hit your taste buds, we say “goodnight Irene.”

The Secret: He puts a meaty coney sauce on the hamburger. The way the juicy meat soaks into the weck bun is a perfect vessel for delivering this burger to your mouth. We found ourselves dancing while standing and eating it at the cart.

The “Mohawk Burger” from Mohawk Freestyle Grill Food Truck

18) ” THE LARGE, CLASSIC CHEESEBURGER ” at E. O. BURGERS: Located at the Greene, not only is this a great burger place, but their shakes are killer too. Make sure you get the large cheeseburger, take your number, sit down and wait for the main event. Condiment carts at the tables have sauce toppings including A1 and Cholula. It doesn’t matter what you top it with, it is a great burger.

The Secret: They use 100% USDA Prime Beef, and the taste is terrific. Fresh, handmade patties everyday with USDA Prime Beef quality, means consistently good burgers.

19) ” THE CHEESEBURGER” at JIMMIES LADDER 11: This six ounce masterpiece is probably the best deal on our list. The burger, the toppings and the atmopsphere is 100% Dayton. We love it. With so many great items on their menu, it is no surprise that their burgers kick butt too.

The Secret: The burgers are 100% Angus meat, mixed with secret house seasonings. It doesn’t hurt that the burger is served with Mikesells Chips.

The “Goat Burger” from Lucky’s Taproom is a Masterpiece

20) ” THE URBAN BURGER ” at ELSA’S KETTERING SPORTS GRILL: Made famous by the legendary Dayton restaurant owner, Urban Suburban, this burger has been a Miami Valley favorite for decades. The recipe is untouched since Elsa’s Kettering took over, and the result is still magical. Get it with cheese.

The Secret: Fresh meat, never frozen and a pile of toppings. Big eaters with big appetites, this burger is for you.

21) “ THE GROUND BEEF BURGER” from CHRISTOPHER’S RESTAURANT: Easy to eat, and absolutely delicious. This burger is as unique as the restaurant that serves it. They pride themselves on organic, all natural burgers with no additives. The proof of that choice is in every bite. The most picturesque burger on our list, it looks like a magazine ad.

The Secret: A bakery quality, multi-grain roll holds the burger together perfectly. It is the handle that carries that non additive beef burger into your mouth, like a valet for your taste buds.

The Large, Classic Cheeseburger from E.O. Burger at the Greene

22) ” THE BISTRO BURGER ” at COCO’S BISTRO: This Angus beef burger is served with bacon, carmelized onions and the most incredible Boursin cheese sauce. One of the more unique burgers on the list, the taste is instantly recognizable.

The Secret: It is all about the creamy, rich, Boursin cheese sauce. The first bite is one of those “wow” moments. The kaiser roll is stellar too. We cant stop saying the word Boursin after eating this… Boursin, Boursin. Booooorr. siiiiine. It’s all about boursin,bout de boursin, no trouble…

23) ” THE BLEU CHEESE STUFFED PEPPERCORN BURGER ” at THE TROLLEY STOP: It is a juicy burger, made with local beef. It is stuffed with bleu cheese. You must stuff it in your mouth. Not a lot of condiments are needed for this special treat. The chef at Trolley Stop has really kicked up their menu, and this is just another example of that.

The Secret: It is made with Keener Beef, a locally raised beef, which gives a very fresh and organic feel to the burger.

The “Ground Beef Burger” from Christopher’s is Delicious & Picture Perfect

24) ” THE BIG NICK BURGER ” at NICK’S RESTAURANT: Xenia natives know this is a great burger. For the others that don’t know, welcome to another place where you can “get the beef!” The Big Nick is a tasty 1/2 pound burger, and the only place in the area where you can get a side of smelts with it. Call it a Xenia Surf and Turf ! We love it !

The Secret: They claim the perfect blend of 80/20 ground chuck. We say they are right! You have to love a burger whose call tag it, “What’s on your Big Nick?”

25) ” THE BLACK JAX AND BLEU BURGER ” at SEA JAX TAVERN: This nice sized burger is served with carmelized onions, pepper jack cheese and crumbles of bleu cheese. Lots of flavor in this one.

The Secret: The burger is “blackened” before the incredible toppings are added. The cajun spices on the meat are a nice touch.

The Hamburger Wagon in Miamisburg has been legendary fro over 100 years !

26) ” THE HAMBURGER ” at THE HAMBURGER WAGON: Any place that people that people stand in line 15 deep in the bitter cold or intense heat, just to get a taste of the burgers, has to be on this list. There is no doubt, this place has a cult following. In fact the “place” is actually a wagon in the street. Since the Great Flood of 1913, the Hamburger Wagon has been an icon in Miamisburg. The burgers are topped only with onion, pickle and salt & pepper. The pride themselves on needing “no stinking condiments.”

The Secret: The burgers are actually a mix of burger and sausage meat. Also, the grilling method of deep frying the burgers, by pressing them down with a spatula, in a large iron skillet gives the hamburgers than one of a kind “crunch” when you bite into them

27) ” THE ITALIAN BURGER ” at BLIND BOB’S: A generous 1/2 pound burger with provolone cheese, marinara sauce and carmelized onions. The atmosphere and quiet fanfare for this burger, makes for a fun experience. Definitely a hamburger not to be overlooked.

The Secret: The burger is “stuffed” with provolone, green peppers and basil. It oozes with every bite. Eat it quick, so it oozes into your mouth and not in your hand.

“The Italian Burger” from Blind Bobs is stuffed with Provolone, Green Peppers and Basil

28) ” THE APPLEWOOD BACON CHEDDAR BURGER ” at BUNKER’S SPORTS BAR & GRILL: A nice sized hamburger with bacon and cheddar cheese. You have to pour the BBQ sauce on yourself, since it is served on the side. The result is a smokehouse flavor that is a refreshing twist. This is the only burger on the list that is served with shredded cheese.

The Secret: Fresh Angus beef combined with applewood smoked bacon is the key to this bad boy. It gives a nice maple hint to the burger and shredded cheese.

29) ” THE PUB FRIES BURGER ” at THE DUBLIN PUB: A burger with fries, cheese and bacon crumbles on top. When you combine Dayton’s favorite pub fries and a great burger, you are bound to have a winner. Add the “Dub Pub” atmosphere and you have yourself a Food Adventure escape from reality !

The Secret: The cheesey pub fries topping are what puts this on the list. The burger is good, but the pub cheese fries on top, make it outstanding.

The “Applewood Bacon Cheddar Burger” at Bunker’s in Vandalia

30) ” THE DOUBLE CHEESEBURGER “ at CADILLAC JACKS: A great sports bar atmosphere for one of the best burgers in town. Make sure you get the “double” burger, it is time to play with the adults. Great flavor from the first cheesey bite, to the last.

The Secret: Fresh ground sirloin and ground chuck mix, with tons of cheese. The result is a melt in your mouth, delicious experience.

31) ” THE HAMBURGER ” at GEEZ GRILL and PUB: A solid, great tasting pub burger. This burger is one of the dark horses on our list. “Mama G” hits the mark again with her menu items. Make sure you get some cheese on it

The Secret: The meat is fresh Ground Chuck, pattied daily by hand. And that was all it took in this case.

The Double Cheeseburger from Cadillac Jack’s. Soooo Cheesey !

32) ” THE HALF POUND HAMBURGER ” at GEORGE’S FAMILY RESTAURANT: A diner that is a throwback to the “good ole’ days”. Killer food and good service. Grab a 1/2 pounder at George’s to fill your carnivore cravings. No frills, no dramatic presentation, just a damn fresh and tasty burger in a bun, on a plate.

The Secret: Fresh meat cooked on a flaming grill. The grill is so fierce, you can see it flare up from time to time if you are seated in certain areas of the dining room.

33) ” THE YUMMY BURGER ” from WHITE LOTUS RESTAURANT: A true Dayton dive with a friendly cook / owner. Here your hamburger could be cooked next to some chicken pad thai. The burger is delicious and the prices are cheap. “Yummy burger?” Hell yes it is!

The Secret: The owner will tell you that her “love” that goes into the burger is the secret. But we saw the trick. It is fresh ground meat, with garlic salt and pepper, cooked on that old, seasoned, flat top grill.

34) ” THE MINNESOTA JUICY LUCY ” at ROMER’S BAR & GRILL: This 1/2 pound burger is stuffed with provolone, pepperoni and jalapenos. The result is a tasty hamburger that oozes cheese with every bite from inside the burger. Yet another Food Adventure on a plate, this one takes it to a whole new level of taste.

The Secret: The “inside out burger” mentality of the Juicy Lucy and the unique stuffings of course. The pepperoni and jalapenos give it a salty and sultry burn in every bite.

“The Yummy Burger” from White Lotus

35) ” THE CHEESEBURGER ” at BENJAMIN’S THE BURGER MASTER: A great burger that deserves a spot on our list. The gooey cheese and the meat, it’s the simplest burger on this page. And it simply tastes great. They also have the best BBQ wings in town.

The Secret: The simplicity equals good taste. The burgers are fresh, 100% ground beef, seasoned and topped simply. Sometimes, less is more.

Honorable Mention:

” THE BIG FRICKIN’ BURGER ” at FRICKER’S: This burger is a full pound of beef. The patties are brought in fresh, not frozen. This burger stacks two of the 1/2 pound patties, resulting in a massive burger, and a great frickin’ deal at just $7.99.

The Secret: Cooked over a flaming grill. Great grill marks, and a great taste.

“The Big Frickin’ Burger” at Fricker’s is a pound of meat, flame grilled, for less than 9 bucks

” THE MAID RITE ” at MAID-RITE SANDWICH SHOPPE: They are sweet tasting, tiny, little sloppy joe like sandwiches. We are letting them slide by into the burger category. The small sandwiches are addicting and delicious. There is a HUGE fan following of this restaurant, and many people travel an hour for these little icons. The eatery is located at 125 N. Broadway St in Greenville, Ohio.

The Secret: It is the cooking technique, which is a closely guarded mystery. Some say they add sugar to the meat, others think they steam the meat in Pepsi. We have no idea, we just know we love them.

Honorable Mention Chain Burgers: “The Garbage Burger” from Max N Erma’s, The Big Boy Sandwich, and White Castle Hamburgers. These regional chains along with the Red Robin burgers are MUST EATS. We give a shout out to Five Guys and Smashburger as well… We eat it all, no self contradictions here.

“The Hamburger” at Geez Grill & Pub. A solid entry into the list.

There you have it, that’s our list of the top 35 Burgers in The Miami Valley ! Comment below and give us your beefs, take it easy on our buns…

As you can see, Food Adventures never does anything halfway, and this is no different. Notice, we have no contributed or borrowed stock photos here. All of these pictures are original, because we actually went to the places and ate the burgers at least 2 times each. Yes, multiple visits is what keeps Food Adventures on top of the pack.

Want more of the best foodie spots in Dayton? Then “like” Food Adventures on Facebook by clicking HERE. Join Hungry Jax, Chef House and The Big Ragu as they leave no plate unturned.

DID WE LEAVE ANYONE OUT?

IS SOMEONE IN A SPOT THEY SHOULDN’T BE?

WE WANT TO HEAR FROM YOU ! COMMENT BELOW AND TELL US YOUR THOUGHTS ON OUR “UNDENIABLE LIST” DAYTON’s TOP 20 BURGERS !

Also, check out our photo gallery below.

[flagallery gid=152]

It’s A Farmers Market At Night, With Beer!

April 24, 2015 By Dayton937 4 Comments

Local Vendors will light up the “Night Market” Saturday Night

This Saturday the place to be is the Yellow Cab building. Tucked back on fourth street between Garden Station and the Dublin Pub is a community art space that hosts all kinds of events, most notably the Food Truck Rallies, art shows, concerts, movie showings and even farmers markets.

This weekend the Night Market is happening. Night Market is a night time farmers market with craft beer, food trucks and entertainment. This is a fun way to fill your table full of local goods, drink some craft locally brewed beer, grub on some of the best food trucks around and listen to some tunes from DJ Etch. All ages are welcome for this party atmosphere market.

With spring time here our farmers will be selling their veggies. Brickel Creek will be bringing her organic goodness. Flying Mouse will have maple syrup. Homefull will be bringing items from their 150 raised beds.

Look for popcorn, both sweet and spicy from Caramel Cravings, and gluten free baked items from Neighborhood Nest including spicy cheese crackers! Also featured are vanilla extracts, jams and jellies, spice blends, granola, cookies, and cinnamon rolls from Baker’s Vegetable Market & Greenhouse. Baker’s will also have hand pies, sprouts, lettuce and baby vegetable plants, so you can get your own garden started.

HouseMade will have their sriracha, hot honey, salts and rub. Simpleman Beef Jerky will be coming down again from Columbus with their all natural and amazing beef jerky. My Artisano Foods from Cincinnati will be making their first appearance with their gourmet cheeses.

Spices, Veggies, Non Food Items, Beers, and much, much more

There will even be non-food items to look out for. Travis Eads from Oakwood will be selling his handmade items for the kitchen and the home. Ludic Soap will be returning with her amazing smelling handcrafted soaps. Also, Gem City Tee Shirts will have all kinds of Dayton designs on hand.

You will have four food trucks to look forward to for the night. New on the scene is the Drunken Smoker Food Truck featuring Waffles. The Shakery, Fronana and Sweet P’s will also be there.

This event is rain or shine. If this rain passes by for the weekend this event will be held outside. If not there is plenty of space inside for everyone. The hours are from 5-9 pm Saturday the 25^th of April.

Featured breweries for this weekend are Toxic, Yellow Springs and Warped Wing.

This is a perfect, intimate market for those of you who enjoy eating local and buying local. What better way to spend a Saturday evening then at the Night Market? It is a perfect time to create your own local, organic Food Adventure, and celebrate what Ohio has to offer.

Come down to eat, drink, shop and meet some new Dayton peeps!

Check out our photo gallery below for Night Market highlights. For more Dayton food scoop, please “like” Food Adventures on Facebook by clicking HERE! Join the 5,000+ fans following Chef House, Hungry Jax and the Big Ragu !

[flagallery gid=148]

The Greatest Donuts in the World + Win a Dozen of Them !

April 16, 2015 By Dayton937 267 Comments

Owner Lisa with a Young Customer

Every glazed must kneel, every jelly must bow…. Dayton, Ohio is home to many things, including the World’s Best Donuts since 1960. Bill’s Donut Shop is no doubt a Miami Valley icon, located at 268 N. Main Street in Centerville. They have won countless local awards, and have been featured nationally in Saveur Magazine, USA Today, and even recently on the Ellen Degeneres Show. We think it is not a big step to proclaim these the “World’s Greatest Donuts.” If you don’t believe it, let the Food Adventures Crew edify you.

***** Want to win a dozen of the WORLD’S GREATEST DONUTS? ***** All you have to do is comment on the story below and one winner will be chosen at random next week (one comment per person please).

Local celebs like ESPN’s Kirk Herbstreit, WHIO’s Mike Hartsock and University of Dayton legend, Don Donaher have named Bill’s as their favorite. Even national talk show host Phil Donahue, Congressman Mike Turner and singer Chet Atkins have given the donut shop accolades. We have also found many Daytonians who have moved away, always take time to stop at Bill’s Donuts and get their fix. Many who come in form out of town introduce their spouses or kids to the donuts, so the next generation can worship the legend. The shop has a cult following of regulars, some sit at the coffee bar, others in booths, One notable patron Kevin, who is also called “Dewey” is a friendly man who has been a fixture there since the 80’s.

The Pretzel Donut – Click to Enlarge the Flaky Goodness

This place is popular… like grass roots popular. Even without the celeb endorsements. For example, this Saturday Bill’s Donut Shop is hosting the annual Superhero 5k run for A Special Wish Foundation. The 5k had room for 500 runners and it sold out a week in advance. We think the 5k’s “donut after party” had something to do with the sellout.
So, with all the press, popularity and endorsements, why is Food Adventures writing an article on Bill’s Donut Shop? The answer is simple, we dig deeper. We dig into not only which individual donuts are the best of the best, but we ask “WHY?” What is the secret that makes these the most delectable donuts on earth?

HERE’S THE SKINNY:

— Original owners Bill and Faye Elam opened Bill’s Donuts in 1960. In 1995, they sold the business to two of their children, Lisa and Jim Elam.

— One of the biggest attractions is that the donut shop is open 24 hours a day, except for certain holidays.

— The best donuts in the world run about 80 to 85 cents each. There are 2 different types of donuts the yeast ones (glazed) and the cake donuts, but in recent years they have added some delicious danish, creme horns, muffins and more. All of them live up to the delicious standards of Bill’s, especially the huge chocolate brownies with chocolate icing.

— Also known for their coffee, typically Boston Stoker, they also offer milk, juices and hot chocolates and a mini cappuccino bar.

— The booths are old and tight, the coffee bar seating is definitely a throwback style. Warning – you may find long lines on Saturday and Sunday mornings, but the lines go fast. It is worth it for the magic inside the display cases. Another thing.. we call it one of our “fat kid tricks.” If you have the donuts a day or two later, pop them in the microwave for about 15 seconds. It makes them taste brand new again.

The Round Donuts with Chocolate Icing and Cream Filling are Hungry Jax’s Favorite !

— Bill’s Donut Shop is also a huge supporter of local causes. They donate to dozens of charities and have been sponsoring local sports teams for many decades. They have a strong family belief in giving back to the community, which is deeply ingrained in their corporate philosophy.

— The Secret to the “Best Donuts in the World”, according to owner Lisa Elam is in 3 parts:

1) Bill’s uses only the purest, top quality oil to fry their donuts.

2) Top quality sugar and flour go into the donut recipes. Only the best ingredients have been used since 1960.

3) Cooking expertise from decades of experience. There is something to be said for experience and knowledge of workers who have been employed for 20 years or more. They know their craft, they know their industry and have developed a skill and a style. Most of the workers are truly seasoned veterans and expert donut makers overseeing the operation, not someone who has been working there a few months.

We now explore the ultimates in donut world.. which ones are the best? Which ones are the MUST EATS… The Food Adventures Crew has done their homework on this one. The King, Hungry Jax, Chef House and The Big Ragu have literally eaten dozens and dozens of these donuts over the years. Probably enough to fill up Vin Diesel’s car trunk. So here is the result of our years of research….

MUST EATS:

—THE PRETZEL DONUT: A huge pretzel shaped, glazed monster you have to twist to pull apart. Some parts of the donut are gooey and fresh, while other parts have the cooked glazed crust. This is the Big Ragu’s favorite donut of all time. It is a melt in your mouth delight.

—THE CHOCOLATE ICED ROUNDS WITH CREME FILLING: A simple round donut, iced with chocolate icing and injected with light cream.
Hungry Jax points to these as her favorites. The creme texture mixed with the icing and one of a kind Bill’s Donut flavor will put you on Dream Street.

—THE PEANUT BUTTER FILLED LONGJOHNS WITH CHOCOLATE ICING: Chef House’s favorite donut from Bill’s is one of their most sought after. This large rectangle pastry is iced with chocolate and stuffed with peanut butter creme. It’s one of those treats you bight into and say with a full mouth, “are you kidding me?”

—THE BUTTERY TWISTS: Are resident sweets expert, The King, will tell you that this is the best choice in Bill’s display case. A big donut that is buttery glazed and big on taste. Melt in your mouth delicious.

An Apple Crisp Muffin – Better Get Some Milk !

— THE CHOCOLATE GLAZED: WARNING! A glass of milk must be within 3 feet of you when eating these. These devilsfood cake donuts are the cats meow. We could eat a dozen of these ourselves.

— THE PERSIAN WITH NUTS: Huge cinnamon buns with peanut butter icing and crushed peanuts on top. Rich, filling and sinful, what a great way to start a morning.

— THE SOUR CREAM DONUT: It tastes nothing like it sounds. this is an old fashioned style, almost crunchy donut made with a bit of sour cream. The result is the inside is a lightly fluffy, vanilla flavor. The outside is a nice crunchy brown coating with a glaze.

— APPLE CRISP MUFFINS: How did they fit an apple pie into a muffin? This is the dark horse of the whole place and a rare sight. So grab ’em when you can. Thank us later, it will bring tears to your eyes.

Honorable Mention: The Blueberry Donuts are amazing. Also, you cant go wrong with a Jelly Donut with Vanilla Icing or a Powdered Donut filled with Cream. They also have a few donuts that are Custard Filled. The Big Ragu says the custard filled donuts will knock your socks off. There are so many others like the Apple Fritters and the Crullers, which when you say it sounds like you are gurgling salt water. Even the “Doughnut Stix” kick butt.

Again we say, every donut hole must kneel, every Long John must bow. Sprinkles or not, you have now experienced the upper echelon of the breakfast / dessert world. You have experienced the pinnacle of pudding in a glazed bun. You are lucky to live in Dayton, Ohio.. for you have experienced Bill’s Donut’s… The Greatest Donuts in the World.

Want scoop on all of Dayton’s greatest food stops? THEN LIKE FOOD ADVENTURES ON FACEBOOK HERE !

Check out our gallery below and see all the wonderful, magical donuts that Bill’s Donut Shop has to offer !

***** ALSO, DONT FORGET TO COMMENT BELOW FOR YOUR CHANCE TO WIN A FREE DOZEN DONUTS FROM BILL’S DONUTS !! *****

[flagallery gid=147]

All You Can Eat “Sushi Club” Hits Dayton + win free sushi

April 10, 2015 By Dayton937 329 Comments

The Alaska Roll up front, Raw Pepper Tuna and Raw Salmon in the back

Attention sushi lovers, you aren’t gonna believe this. For the first time ever, an all you can eat sushi restaurant has opened in the Gem City.

This special place, called the “Sushi Club” has been open for a couple of weeks in West Carrollton. Now, before you start thinking of the side sushi at a Chinese buffet, let us stop you, because you’re wrong. This place is more like a Brazilian Steakhouse setup, but for sushi. Actually, it is just a sushi restaurant, with an option to pay $16.99, and order sushi rolls until you are full. That’s how it works. And the quality is great !! Your humble Food Adventure Crew have already visited the place a handful of times, and we are hooked!

***Contest*** Want to win a free all you can eat sushi experience???

Comment below on why you should win and one lucky person will be chosen at random and will win dinner with the Food Adventures Crew at the Sushi Club!

Click to enlarge this roll called “Sexy on the Beach”

You certainly don’t have to get the all you can eat option, but it’s the best deal in the place. So get ready to grab some chopsticks, pour some soy sauce and stir in some wasabi. It is time to indulge to your hearts content! Time for your own Japanese Food Adventure !

HERE’S THE SKINNY:

— The Sushi Club is located at 2098 S. Alex Rd in West Carrollton

— The best deal is the all you can eat sushi rolls, for $16.99, available all day long. There are 47 different sushi rolls for you to choose from. You can order 2 at a time, and the waitress will bring out your order and you can place another order and so on until you are done. The meal is served with salad, soup and an orange for dessert. The salad is an amazing lettuce and mango salad with creamy dressing. Sometimes, edamame is also served on the house.

— If you want to order Ngiri sushi slices or sashimi raw slices, the fee is and additional 25cents per piece. But it is totally worth it to try 4 or so pieces each visit. The raw sushi pieces are fresh and delicious.

— The staff couldn’t be friendlier. They are very helpful, and always willing to explain the menu with a smile.

— Not a sushi fan? No problem! The menu features Hibachi Steak, Chicken, Shrimp and Lobster too !

With so many choices, let’s just say you can’t go wrong. From mango topped to tuna topped, from yellow tail to salmon roe, whatever you like, Sushi Club will deliver a roll that will blow your mind and your mouth!

After trying nearly 40 rolls, we give to you our patented MUST EATS at the Sushi Club !!

MUST EATS:

The Incredible Roll

— THE ALASKA ROLL: Raw salmon, cucumber and avocado . A simple roll, highlighting fresh salmon.

— SPICY YELLOWTAIL ROLL: This roll is a rarity in the sushi world. Raw yellowtail tuna is chopped and mixed with spicy mayo. The result is a creamy, fresh, raw taste.

— SEXY ON THE BEACH ROLL: We don’t know if they meant to name it the drink name and messed up or what. But we don’t care, it’s that good. Spicy yellowtail on the inside, topped with tuna and salmon

— THE INCREDIBLE ROLL: Shrimp Tempura and avacado, topped with spicy crabmeat, eel and sweet chili sauce. A huge blend of flavors in this one promises to become one of your favorites.

— THE TUNA AMAZING ROLL: Crabmeat, cucumber and cream cheese, topped with pepper tuna, eel and spicy mayo. Whoever named this roll, got it right. Its amazingly naughty.

The Fancy Roll

— THE SOUTH ALEX ROLL: A deep fried roll with smoked salmon, avacado and cream cheese. It is topped with scallions, eels sauce and spicy mayo. Very filling, this one will put a dent in your all you can eat plans.

—THE FANCY ROLL: Tuna, Salmon and avacado, topped with whitefish, miso, and spicy mayo sauce. A nice, big mouthful or flavor.

— THE TUNA ROLL: Raw tuna, and avacado, back to the basic melt in our mouth sushi on this one.

Honorable Mention: A couple of items here are worth mentioning because they are good and because we have not seen them in other sushi place before. Try the raw “Pepper Tuna” Nigiri. It’s lightly coated with black pepper. Also try the Fish Tempura roll. We have never seen these before and it’s not bad. Finally, they offer Raw Tilapia sushi. We again have never seen this anywhere before, and it was very much like yellowtail sashimi. We also love the fact that they have a nice sake selection, and we enjoyed a beer we had never seen on draft before, Kirin Ichiban, one of our fave bottled beers since the early 90’s.

Tuna Roll and Tuna Sashimi

Now… about the free sushi..

***** WIN A FREE ALL YOU CAN EAT SUSHI DINNER ! *****

Put a comment in the story below and 1 lucky person will win an all you can eat sushi feast with the Food Adventures Crew. One winner will be chosen at random next week !

If you come to the Sushi Club, you won’t ever have the “I just spent $20 on sushi and I am still hungry” problem. Instead, satisfy your sushi cravings and treat yourself! Tell them the Food Adventures Crew sent you ! You won’t regret giving this place a try. Roll on !

Speaking of rolls. We literally have ordered every sushi roll on the menu, so please check out our gallery below for killer pictures on what to expect.

Also – visit Chef House, The Big Ragu, Hungry Jax and The King on Facebook by clicking HERE. 5,000 fans can’t be wrong.

[flagallery gid=146]

Brixx Adds New Menu Items in Time for Dragon’s Season

April 2, 2015 By Dayton937 Leave a Comment

New “Brixx IPA” brewed exclusively by the Dayton Beer Company fro Brixx Ice Co.

A Soft Pretzel as big as a steering wheel? That’s just one of the new “Must Eats” that Brixx Ice Co. has added to their new menu this week, Dont worry, Brixx kept all of your old favorites like the Build your own burger, meatloaf and more. They have just branched out and are experimenting with some new choices, to see if they become favorites.

HERE’S THE SKINNY:

— Owner Chris Bhai and his staff have been in training and are ready with their newest menu.

— Some of these items are so new, they weren’t available for ordering at press time… these specialties were…

The Spicy Chicken Sandwich – Free range chicken breast with spicy sauce, on a kaiser roll

The Hawaiian Chicken – Chicken breast served with a grilled pineapple

Braised Beef Burger – 1/2 pound burger with beef shoulder and gravy on top

Pork Pleaser Burger – 1/2 pounder topped with pulled bbq pork and bacon

Italian Beef Sandwich – with peppers and all

Deep Fried Turkey and Bacon Sandwich – The bacon may be deep fried too

Deep Fried Turkey Hot Shot Sandwich – open faced with the works !

Turkey and Waffles – Brixx’s take on a Southern classic

Food Adventures was however, able to get their mouths on some of the new specialties Brixx is trying out.

We found some delicious choices that are simply, MUST EATS !

Hand Breaded Mac n Cheese Bites, as Big as Baseballs

MUST EATS:

— BRIXX IPA: The first must eat, is a must drink. It is the house IPA, brewed for Brixx exclusively by The Dayton Beer Company. The beer appears milky and cloudy, but tastes true to the form of a mild IPA. In other words it is slightly “hoppy” if you like that groove.

— THE GIANT SOFT PRETZEL: This thing is as big as a steering wheel. It is served with a cold beer cheese made with Dragon’s Milk Beer, which really makes the whole appetizer. It is one of those food items that you can’t stop eating. We could drink the beer cheese dip as a soda.

— MASHED POTATOES and GRAVY SIDE ITEM: New item, but the homemade stuff we have come to expect from Brixx. You won’t see people leaving this side dish on their plate.

— SRIRACHA GINGER BBQ DRAGONS TOES: Whether you get boneless or traditional, this sauce is incredible. You feel the heat up front, then the sweet ginger taste smolders by. Nothing says wings like a mouthful of this flavor. Wow this stuff is good, and packs a small explosion of heat!

Sriracha Ginger BBQ Dragons Toes, Hot and Delicious !

— MAC N CHEESE BITES: These aren’t bites, these are snowball-sized spheres of hand breaded mac n cheese. Leave it to Chris Bhai and Brixx to push the envelope with this sinful menu item. These appetizers are rich, creamy and crunchy all at the same time. This appetizer is our bet to become a fan favorite.

There you have it Food Adventure fans. Now it is your turn to step up to the plate. Whether it’s the new IPA or the new appetizers, Brixx gives you even more reasons to take a swing at their menu with your taste buds. Spring has sprung, and the Brixx’s new menu has begun.

Please check out our gallery below with original photos of the new menu items. No stock or contributed photos here !

Are you a foodie? Want more fun info about dining spots in and around Dayton? Then join the 5,000+ fans who “like” Food Adventures on Facebook by clicking HERE. Don’t forget to check us out each and every week with a feature article here on Dayton Most Metro.

This is Hungry Jax, The King, Chef House and The Big Ragu saying “See ya at the Brixx.”

[flagallery gid=145]

Preview of Chuy’s Tex-Mex Restaurant at Austin Landing

March 27, 2015 By Dayton937 Leave a Comment

Chuy’s Tex Mex is coming to Austin Landing in April with Homemade Mexican Food & Sauces with Signature Drinks

High energy music filled the air Thursday night at Austin Landing. Inside a huge party tent, Chuy’s Tex Mex Restaurant was hosting a bash and giving Daytonians their first taste of this Texas based chain.

Chuy’s managers and promoters were in from Austin, Lexington and Cincinnati to host the celebration of the new store. Even the mascot “Chuy the Redfish” was on hand. Raffle tickets were sold and all monies raised went to benefit Dayton Children’s Hospital.

The crowd was spoiled with margaritas. Mexican beers and a few drink samples. Also featured was a full blown nacho bar. This nacho bar featured a house cheese sauce, meat, refried beans and of course the homemade tortilla chips.

Also on the bar was a homemade salsa, an incredible house made guacamole, and a uniquely delicious creamy jalapeno sauce. Of course we topped our nachos with everything, including sliced jalapenos. The crowd ate and drank and learned about the new Tex Mex player in town. We share with you the highlights.

HERE’S THE SKINNY:

— Chuy’s Tex Mex has over 60 restaurants nationwide, with its corporate headquarters in Austin, TX

— Tentative opening date is slated sometime in the 3rd week of April, 2015.

The Preview Party Spoiled Guests with a Deluxe Nacho Bar

— The management told us nothing is frozen here except ice cream and the kids french fries.

— The full menu can be seen HERE, but the preview tent featured a sample of the Nachos they have been serving up for nearly 33 years.

— Restaurant hallmarks include hand rolled tortillas, homemade guacamole, homemade house sauces and fresh lime juice on most dishes. Also big in their philosophy is community involvement.

— Check out Chuy’s signature drink menu HERE

All in all, the bash was a big success. Chuy’s staff kept it simple, fun and inviting. We will be back soon for a full blown Food Adventure. The King, Chef House, The Big Ragu and Hungry Jax are already scouring the menu for early favorites. Want more FOOD ADVENTURES of the Dayton area? Then “Like” them on Facebook HERE !

[flagallery gid=143]

Local Food Event to Feature “Rhinegeists and Poltergeists”

March 26, 2015 By Dayton937 Leave a Comment

Amber Rose Restaurant hosts “Rhinegeists & Poltergesists” one night only on April 17th

What do you get when you mix 4 courses of great food, 4 great beers, and ghosts? The answer is at The Amber Rose Restaurant on Friday night, April 17th. The beer and dinner pairing is called “Rhinegeists and Poltergeists,” and is the brainchild of Food Adventures food blog and Dayton Dining. The one-night-only event will feature beers from the Cincinnati Brewery, Rhinegeist, paired with the unique tastes of The Amber Rose Menu. There will also be paranormal investigators on hand with new 2015 study findings on the “haunted” restaurant. Tickets are on a pre-pay basis and only available online through DaytonMostMetro.com.

HERE’S THE SKINNY:

WHERE: THE AMBER ROSE RESTAURANT – Dayton’s premiere restaurant for European comfort food, in a historic building built in 1912. Practically every menu item is made from scratch, with Lithuanian influences. The Food Adventure will be held in the upstairs private party room.

WHEN: APRIL 17, 2015 at 7PM

COST: Tickets are pre-pay only, $35 per person, and includes tip! TICKETS CAN BE BOUGHT at THIS LINK

FOOD MENU: Owner Joe Castellano and his stellar staff have come up with this 4 Course meal offering:

Course 1: Garlic Chicken & Gouda Flat-bread, Smoked Salmon & Dill Flat-bread

Course 2: Shiitake Mushroom Angel Hair Pasta

Course 3: Roasted Pork Tenderloin topped with Major Grey’s Chutney and served with Cheesy Grits

Course 4: Chocolate Pecan Pie

4 Course Dinner, Served with 4 Beers !

RHINEGEISTS:

Here are the beers that will be featured from the Rhinegeist Brewery in Cincinnati

Course 1: Rhinegeist Rakau: an American Pale Ale

Course 2: Rhinegeist Fool: a Saison Farm House Ale

Course 3: Rhinegeist Zen: a Session Pale Ale

Course 4: Rhinegeist Hustle: a Red Rye Ale

POLTERGEISTS:

As many of you may know, The Amber Rose is supposedly a haunted venue. The ghost is believed to be the daughter of the former house owner. She is a playful ghost named Genevieve Ksiezopolski aka “Chickie.” Employees have many stories of glasses flying off of shelves, lights being turned on and even the appearance of a poltergeist. Take for example this case, where a cook claimed to see a full apparition of a lady in a long dress who walked into the room, then turned and walked away. When the frightened cook alerted the staff, they quickly pulled the security surveillance camera footage. What they saw at the same time the cook claimed to encounter the ghost was this: click to see video.

“Chickie,” one of the ghosts believed to haunt The Amber Rose

A local, three person “ghost hunter” crew will be investigating the Amber Rose facility in the weeks leading up to the dinner. They have appeared on on National Television! Their work has been featured in “America’s Most Haunted,” “My Ghost Story”, and Haunted Ohio VI. Independent Paranormal Investigators Kat Powell and Shelly Suittor met in 1999 as tour guides for the Ohio State Reformatory, Prospect Place, and Snow Hill Country Club. Teaming up with Alicia Soich in 2012, they’ve logged hundreds of hours of field research and private investigations across the state.

What will their findings be? Will they be contacted by “Chickie” or some other poltergeist?

This promises to be the biggest and baddest Food Adventure to date. Get your tickets HERE before they are all gone. We are expecting a sellout crowd of about 100 foodies, beer lovers and fans of the supernatural. We will stick around for some cash bar drinks after the event and discuss beers and hauntings !

Join The Big Ragu, Hungry Jax, The King and Chef House for an unforgettable night of food, fun, and spirits.. literally and figuratively.

For more fun on Dayton’s best places to eat, “like” Food Adventures on Facebook by clicking HERE.

[flagallery gid=142]

Ponderosa…. and then there was ONE + win a FREE DINNER

March 20, 2015 By Dayton937 26 Comments

The Classic Baked Potato and Chopped Steak from Ponderosa complete with 1980’s garnish

Oh, how the mighty have fallen.

In the 70’s and 80’s you would have had a dozen of Ponderosa Steakhouse restaurants to choose from in the Dayton area. Now there is only one left. The closing of Ponderosa on Airway Rd, means the only location left in Dayton, is in Englewood. We had been to the Airway restaurant a few times, and decided to trek up into Englewood, holding on to those food memories from the past.

So here we go with our tongue-in-cheek look at Ponderosa. A nostalgic Food Adventure, without much expectations, other than a walk down memory lane, and some laughs.

HERE’S THE SKINNY:

— Located at 602 Taywood Rd, The next closest Ponderosas are at Tri County Mall in Cincinnati, and South High Street in Columbus. There are 9 Ponderosas within a 500 mile radius of Dayton. They are located in Ohio, Indiana and Kentucky.

— Known as a family friendly steakhouse, this place is a throwback to the 1970’s, but is pretty much a buffet today. Now, before you cross your arms and frown like a spoiled brat, only child over the word buffet, give it a chance. There are even sneeze guards, a taco bar, and a couple of soups. Oh, and the wings on the bar are reminiscent of KFC.

The only Dayton area Ponderosa left is this location in Englewood

— The menu still remains mostly unchanged from the 70’s and 80’s, even the salad and dessert bar. See this 80’s commercial: click here. or how about this commerical with Centerville resident Jerry Office.

— What you wont see are the metal plates and metal rails in the cafeteria style of yesteryear. Also gone are the bumpy top signature dinner rolls. They have been replaced with soft dinner rolls.

— The food is better than you would think. It is a good deal for the money, but the people watching is priceless. Also, the food per dollar ratio is high. People at this location are polite, we didn’t have to sword fight like Indigo Montoya with tongs at the food troughs. However, the place gets a little crowded and noisy.

There are a couple “MUST EATS” and you need to get the salad bar and dessert bar with your meal. We think this is a forced choice anyways. So, if your calorie counter spouse or boyfriend/girlfriend starts whining, tell them they aren’t exactly in good shape or athletic enough to give you grief.

MUST EATS:

— RIBEYE STEAK MEAL: The most popular item on the menu is a classic from back in the day. It’s not the Pine Club, but it’s not like the meat has jockey marks on it. We found the steaks to be almost exactly the same as the 70’s and 80’s. Which means you might have to deal with some grisle, valley girl. All in all, not bad.

The Seafood Feast with Salmon was a pleasant surprise

— CHOPPED STEAK MEAL: Big Ragu’s favorite is this classic adult meal, which is really a “kiddie meal.” Let’s be honest, it is just a burger without the bun. But it’s not bad, especially if you use some A1 or Ponderosa Steak sauce, which is strangely close to Heinz 57 steak sauce. Another tip: You may want to get the Cheeseburger meal which is almost the same thing, except the bun, cheese and bacon option. “The King” tore it up, and liked it.

— SEAFOOD FEAST WITH SALMON: This meal came like a bat outta hell from nowhere and surprised us. The salmon tasted good, and the fried shrimp was respectable. The shrimp skewer has that Ponderosa grill flavor as well. Definitely the dark horse of the menu.

In the mood for a throwback? A nostalgic walk down memory lane, and are you starving? Then consider Ponderosa, the dying breed of buffet steakhouses with only one location hanging on. Hanging on for 50 years that is. They have over 40,000 fans on Facebook, so somebody loves this place.

Dessert bar anyone ????

The restaurant stays busy, from humming seniors with walkers to unsupervised kids, it is never a dull moment. But actually… the food may surprise you a bit.

*** Let’s celebrate Ponderosa’s 50th year in business.. If you comment below on why you love Ponderosa, one lucky winner will win a romantic dinner with the Food Adventures Crew at the Englewood location. Good luck, one winner will be chosen next week at random, one comment only per person, please. See you at the ranch…

Want more Food Adventures from the crew that leaves no plate unturned? Follow the daily antics of Dayton’s favorite foodies Chef House, The King, The Big Ragu and Hungry Jax on Facebook by clicking HERE.

Make sure you check out our photo gallery below, from our trips to the magical world of Ponderosa Steakhouse.

[flagallery gid=141]

A Day of Being Irish

March 14, 2015 By Brian Petro

The founder of the feast, St. Patrick.

St. Patrick’s Day is a holiday in the United States like no other place in the world. Ireland’s celebrations, while exuberant, are nowhere near what we do here. Ireland has always treated it as a religious holiday, more of a somber time to spend with family and friends. Of course, on the way home if you stop off in the pub for a pint or two, no one is going to say much. In fact, this multi-day religious festival offers a little haven in a sea of Lent; to properly celebrate their patron saint, religious fasting restrictions were lifted and people cut loose. The celebrations have gotten bigger in the last several decades, and they put away 13 million or so pints of Guinness that day and have a few parades, but they are still a long way from what we do here. We hit the party hard from Kegs and Eggs in the morning to checking for Uber at night for a safe ride home. It is a one day blow out that celebrates all things green, orange, and white. The first celebrations in the U.S. were parades that celebrated Irish pride while also fighting for the rights of the Irish in their adopted home. The treatment of the Irish in Gangs of New York is not entirely fictional. But if you are going to hit it hard all day, you may want to mix it up a little. Add some food. Pace yourself. You’ll still have a well-deserved hang over the next day. But first…

BREAKFAST

It has a reputation for being the most important meal of the day for a reason. Getting some food in your stomach right off is going to help you soften the blow of the liquor for a little while. Eggs, rashers (thinly sliced bacon), and toast are a nice way to start. It is lighter that the traditional Irish breakfast (more on that later), but still enough to pad the stomach. Eggs and rashers contain protein to help fight off the toxins, and a chemical called cysteine, which absorb all the nasty toxins that are starting to build in your body. It goes without saying you drink coffee with it, and what better way to start the day than with an Irish Coffee? Not coffee with a little Irish cream, like this was another day at the office. The good stuff.

IRISH COFFEE

1 oz. Irish whiskey
1 tsp brown sugar
4 oz. good coffee
1 oz. whipped cream

Good morning! Time to get drinking! (Photo by Andrew Mager)

Warm up a coffee mug with hot water, then dry out the mug. Add brown sugar, Irish whiskey, then coffee, leaving some room to add the whip cream. Stir the ingredients together until the sugar dissolves, than add the whip cream. Let it sit on top, as it keeps the coffee warm.

Most recipes will call for one and a half ounces, but we are starting off light, remember? Of course, if the thought of food only interrupts the buzz you are trying to build, there is another Irish breakfast you can try.

IRISH BREAKFAST

1 part Irish whiskey OR Irish cream
1 part butterscotch schnapps
2 parts orange juice

Mix the Irish liquor of choice and the butterscotch schnapps in one glass, have the orange juice in the other. Drink the shot, then follow it with the orange juice.

LUNCH

Maybe you eat. Maybe you don’t. But you are still drinking with the best of them. If you are going traditional, you are waiting 119 seconds for a perfect pour of Guinness at The Dublin Pub, Harrigan’s, Murphy’s, Paddy’s, Flanagan’s Pub, or any of the other bars in town that are pulling pint properly. If you are not a dark beer fan, Bass is a delightful pale ale that will satisfy your thirst just as well. Smithwick’s red ale splits the difference nicely, with some of the roast notes from the stout and the lightness of the pale ale. Harp has been the traditional lager of Ireland, but Guinness released a Blonde Lager last September to compete with it. Even though Harp is their lager they created in the 1960’s. Any way you slice it, there is a traditional Irish beer for any palate. If you are not a Guinness person, you can still enjoy a Guinness by floating it on a variety of other lagers or ales. Black and tans, the most well-known of the layered Guinness drinks, start with a layer of Bass and finish it off by pouring the

Two great tastes that taste great together. (Photo by Angie Garrett)

Guinness over a spoon. The spoon (or other similar device) modulates the flow of the Guinness, slowing its impact on the liquid in the glass to create the sharp cut we are accustomed to. It is all about the liquid density, ladies and gentlemen. While Guinness has a dark color, that is about the only thing heavy about it. It floats nicely on a wide variety of other beers like Blue Moon (Eclipse), Newcastle Brown Ale (Black Castle), or any hard cider (Snake Bite).

While we are discussing hard ciders, they are a well-loved in the British Isles. Cider was not terribly hard to make; leave some apple juice alone in a dark place for a while, and it will turn itself into an alcoholic version of its former self. The Celts were enjoying this before the islands they lived on were British (or even Roman), and it has been a staple drink ever since. One of the best-selling hard ciders on the Emerald Isle is Bulmers, better known in the rest of the world as Magners. American ciders have come a long way since super sweet Woodchuck dominated the scene in the 1990’s. Crispin and Angry Orchard have produced a variety of hard ciders that are less sweet and tarter, like a good cider should be. Woodchuck has come around in recent years, creating ciders with a much more traditional flavor. And for those of you who love hops, Woodchuck even has a dry hopped cider, Hopsation.

In case you did not notice, I have not mentioned green beer. There is a good reason for that.

DINNER

You REALLY need to put something in your stomach at this point. It is entirely possible you have been drunk, sobered up, and now are working your way back to drunk at this point. You green hat is sitting a little crooked on your head, and you probably freshen up your green and orange make up a little. When you are ready for dinner, and still feeling very Irish, you’ll order up the corned beef and cabbage. Half of that meal is traditional for the Irish. Cabbage has been a staple in Ireland for a very long time. Corned beef has not. Remove the nicely sliced corned beef and add the rashers, and you now have a meal that the Irish would love. Add some soda bread, and you have another liquor-absorbing meal to get you ready for the home stretch. A boxty, a potato pancake filled with meat and vegetables, would also be wonderful at this point of the day.

It is getting a little late. Time for a nightcap.

How about a nightcap? You’ve had your fill of beer by this point; relax, enjoy the bands, and have some Irish whiskey. It is nice to sip either neat or on the rocks, and is milder than other whiskies. Jameson is the most recognized brand of Irish whiskey, but it is not the only one. Green Spot, if you can find it, is widely recognized as one of the best new Irish whiskies to hit the United States in years. Redbreast is a light and complex whiskey, great for sipping neatly. Bushmills offers a delightful line of whiskeys as well, with a little something for everyone in their portfolio. Tullamore DEW is another lesser known but well respected Irish whiskey to be discovered on this most Irish of holidays. Powers, one of the most popular whiskies in Ireland, is also a lesser known and underrated option for your day of drinking. The Irish don’t seem to really mix their whiskey into anything fancy, other than the coffee or tea most people are familiar with.

THE NEXT DAY

You already know it is going to be a rough one. Let’s hope you drank plenty of water while you were out drinking to minimize the effects of the drinking. Maybe, if you believe it works, have a few aspirin before bed, a bottle of Gatorade or Powerade, and just hope the hangover is not THAT bad. There are two traditional cures the Irish use. The first one is a bit impractical; head up to the Great Miami River with a friend and a shovel. Dig a hole, hop into it, and bury yourself up to the neck in the soft sands of the bank. That is going to be EXTREMELY cold and fairly inconvenient, so let us suggest a second option: a full Irish breakfast. This has a little bit of everything for you: sausage, rashers, black and white pudding, fried eggs, baked beans, thick bread, and some tomatoes. That will fill you up AND take a little edge off the hangover. Add some black coffee, and you will be ready to head back to work. Just leave the Irish whiskey out of the coffee. You swore you’d never drink again last night, remember? Sláinte!

Drive Thru Pizza Hits Dayton

March 12, 2015 By Dayton937 Leave a Comment

Brew & Brews Drive Thru, now serves Fresh, NY Style Pizza

You may have seen the new Brew & Brews Drive Thru that popped up on 741 across from Home Depot. They have the usual drive thru fare, such as beer, wine, pop, chips and candy. But did you know there is now a full blown pizzeria inside as well? Yes ! The addition is called B & B Slices. Now you can get whole pizzas or slices on the go. Whether customers call ahead or just swing by, B&B is sure to have something freshly made to please your pizza cravings.

Yes, a Food Adventure in your car !

HERE’S THE SKINNY:

— The drive-thru joint is called B & B Slices and is located at 326 N. Springboro Pike in Miamisburg.

— B & B Slices owners are Johnny and Michele Rivera former owners of Johnny’s Slice of NY Pizza. So, if are fans of that place, you can expect the same New York style pizzas.

— Other items available include 3 ingredient calzones for $6 and subs for $6.50.

— Everything is produced with fresh dough, made daily by Johnny himself.

— They have not set firm hours yet, but we assume roughly 11:30-7pm is when you can expect the saucy, cheesy goodness of B&B Slices.

MUST EATS:

New York Style Slices – We prefer Pepperoni or Cheese

— SLICE OF PEPPERONI PIZZA: The hallmark, the flagship if you will. These New York Style slices are a great bite on the go, and a match made in drive thru heaven. The slices are big enough to curb your hunger, but wont stuff you. Fold the slice, take a bite and get your craving in a drive-by.

— CALZONES: Homemade, handmade and perfectly made with fresh dough. Pick your favorite 3 ingredients, and get afork for some marinara dipping action. One of the best in the land.

— WHOLE PIES: Load up the toppings or keep it simple with just cheese, you can’t go wrong with a B & B pizza. If you are feeling really hungry, order one of their signature Brooklyn Brawler Pizzas, which is a mammoth stuffed crust style pizza.

Our Food Adventures Crew love fresh, original ideas like this one. The dough is just as fresh as the concept, and Chef House, The Big Ragu, The King & Hungry Jax are suckers for fresh dough. So the next time you are driving down 741 with a little hunger pain, you might want to drive through Brew and Brews for a slice of paradise.

Hungry for more Dayton eats? Then “like” Food Adventures on Facebook by clicking here! Is your preference food porn? Hit us up on Instagram HERE.

Remember, we are not food critics, we just love to eat !

[flagallery gid=140]

New Bar Opens in Centerville to Rave Reviews !

March 5, 2015 By Dayton937 6 Comments

The Barnyard Pizza: Pepperoni, Bacon, Ham and Sausage

Bars are bars right? Well, one new spot that just opened in Centerville’s Normandy Square Shopping Center on 725 next door to Big Lots, aims to prove that theory wrong. Mack’s Tavern owner, Mackenzie Manley, will distinguish her place with unique eats, and an old school, laid back atmosphere, that feels like home. Mack’s Tavern has only been open for a few weeks, but since the VIP soft opening, the buzz and feedback has been overwhelmingly positive. Food Adventures has already visited the bar a few times, and each trip we notice the beer taps keep rotating, and the menu keeps growing. We have also noticed that the crowds have been steady.

Our Food Adventures Crew is always on the hunt for new and exciting killer food items on Dayton menus. It is our “thang,” if you will. Mack’s impressed us with some kitchen creations, causing us to say her trademark tagline .. “it’s better than expected.” Let’s get to it …

HERE’S THE SKINNY:

Mackenzie Manley, Owner of Mack’s Tavern in Centerville

— MACK’S TAVERN first gained attention by winning The Bloody Mary Showdown, in October, 2014 a few months before their doors even opened. Mack’s came out of nowhere to beat the field of competition and have their drink named the best Bloody Mary in Dayton.

— Owner Mackenzie Manley, is using her previous bartender experience, to create a friendly atmosphere, even for families. Mackenzie said kids are welcome, and asks parents to use discretion on how late they stay (she says before 9 pm seems to be the typical time for kids to head home).

— Hours are 2pm-11pm weekdays and 2pm-2am on Fri and Sat nights. This spring she looks to expand hours to opening at 11am for those wanting lunch Food Adventures.

— They have 12 beer taps and currently are featuring some unique beers like Sweetwater Blue and Konig Ludwig Weissbier Hell. Mack’s Tavern also features a IPA named after her dog, Haze. It is called “Haze’s IPA” and is brewed by RedHook Brewery.

— Mack’s features some wildly inventive cocktails. The Angry Orchard Ale with Oak Heart Spiced Rum is just one of them. It is called “Chewys Hogtail” named after the stuffed boar above the bar she has nicknamed Chewbacca. Other drinks include the “Kitty on a Triscuit” with Bombay Sapphire Gin, Watermelon Pucker and orange juice. Or how about the drink named after her dog, Haze. A “Sweet Haze” is a mix of Corzo Silver Tequila, Blue Curacao and pineapple juice.

All these drinks need to be soaked up by some food. Here we go the patented section of the article, where we display our MUST EATS for Mack’s Tavern.

“Chewy’s Boar Bombs,” are Pork Niblets tossed in a delicious glaze sauce

MUST EATS:

— THE BLOODY MARY: Our first must eat is a “must drink.” Come on, if you win Dayton’s best Bloody Mary contest, your drink kicks some serious butt. No brainer here.

— MACK’S SIGNATURE MAC N CHEESE: Served piping hot in a casserole dish, small or large this is cheesey goodness at it’s best. We love the bread crumb toppings for a perfect crunch. They have a few variations, but our favorite is the CHICKEN PARM MAC n CHEESE.

— BROWN BOTTLE CHEESE DIP and PRETZEL STICKS: This is all about the dip, bout the dip, no pretzel. This thick beer cheese dip will melt you. The Food Adventures Crew could drink a glass of this stuff. The flavor is out of this world.

— CHEWYS BOAR BOMBS: They look like wings at first, but they are pork ‘riblets.’ These bites are on the bone and tossed in an amazing glaze sauce. This was the Big Ragu’s favorite menu item of them all. The pork is cooked perfectly, and the sauce will have you licking your fingers like a kid.

Chicken Parm Mac N Cheese, one of Mack’s Signature Dishes

— NOT YOUR GRANDMA’s BREAD: Naan bread topped with feta cheese, spicy sauce, and drizzled with spicy sour cream. The whole thing is toasted, until the toppings are melted. We have never had anything like this in a bar, that’s for sure. Creative and delicious. A Food Adventure on Naan Bread.

— THE BARNYARD PIZZA: Pepperoni, Bacon, Ham and Sausage toppings. Hint: all their pizzas are good. Take the veggie pizza called the “Tree Hugger.” for example which has black and green olives on it with mushrooms, onions, banana peppers and green peppers. Our our favorite name , The “PMS” Pizza. It has Pepperoni, Mushroom and Sausage.

Honorable Mention goes to the Salsa served with chips. It is a smoky tasting salsa, made from scratch and is the secret recipe of Mack’s brother, Jacob. It is addicting !

Mack’s Tavern has plans to expand the menu even more to include a Bourbon Bacon Pulled Pork that will be smoked on site. Also look for burgers to be added to the menu in the near future.

Mackenzie’s dog, Haze, has his own IPA

So you can see, Mack’s Tavern is not your typical bar. Sure they have dart leagues and pool tables. We want to mention that they have some of the friendliest bartenders in town. Mackenzie of course, and Gabby, Stacy and Tiffany always have a smile on their face. Good food, good drink, good people, good times. Check out Mack’s Tavern for yourself and tell Haze and Chewy that the Food Adventures Crew said “woof.”

Want more foodie fun from The Big Ragu, Chef House, The King and Hungry Jax ? Then follow FOOD ADVENTURES on Facebook by clicking HERE and “liking” their page. Be sure to browse our gallery below for the sneak peek into MACK’S TAVERN’s food and atmosphere.

[flagallery gid=139]

Hungry Jax Shares A Recipe From Her Hometown: Utica Greens

March 3, 2015 By Dayton937 2 Comments

“Utica Greens” is a spicy Italian dish from Upstate NY.

The Food Adventure Crew have come up with a brand new feature that you’ll will see in upcoming months called “KITCHEN ADVENTURES.” Here we will list some of our favorite all time recipes that will release the inner foodie in you. We are also hoping these recipes will impress your family and friends. Don’t worry, we won’t tell them where you got it. It will be our little secret.

Our inaugural installment comes to you from our resident foodie mom, Hungry Jax. May we present to you…

KITCHEN ADVENTURES: UTICA GREENS

Hey all! “Hungry Jax” here. About 9 years ago my husband and I relocated to the Dayton area from our hometown of Utica, NY. Nestled at the foothills of the Adirondack Mountains, Utica is a culinary treasure that is slowly, but surely making it’s name as one of the most delicious places to eat in the US. It is a city rich in Italian culture and cuisine! Upon relocating, I was homesick, not just for family, but for the culinary creations that are unique to the Utica area. So my kitchen became a laboratory with weekly experiments to recreate these hometown dishes that I love so dearly (talk about a Food Adventure!). I find that these dishes are ones that I love to share with my new friends here in Dayton. Sharing with them not just a great dish, but part of who I am and where I have come from. I’d like to share with you all one of these special dishes and I hope that you enjoy this recipe and maybe even take a stab at making them!

So my dear fellow Food Adventurers, I give you: “Utica Greens“.

I know what you’re asking yourself: “What’s a Utica Green?” “Utica Greens” is a spicy Italian dish made up of escarole, garlic, pancetta, hot peppers, cheese and breadcrumbs. Typically served as a side dish but can easily become a meal with a hunk of Italian bread! I also like to mix these in with penne to make a fun pasta dish, or even cook up with eggs in an omelet or frittata!

Hot Cherry Peppers

It should be noted that the peppers for this dish, Hot Cherry Peppers, are hard to find around here. I have found them fresh at Jungle Jims, as well as at Meijers from time to time. You can find them jarred, but typically those are sweet and not hot. Mild will work fine and if you want to spice thing up, just add more red crushed pepper. I have my brothers mail me these peppers when I am not back north to stock up on them myself!

For this dish you will need:

3 heads Escarole chopped and cleaned well. This type of green can be very “gritty” so I have found it best to let the chopped leaves soak in a sink full of cold water to allow for any dirt on the leaves to sink to the bottom. Rinse once more and then you should be good to go!
One small bag baby spinach
3 cloves of garlic, minced
3-5 chopped Hot Cherry Peppers
3/4 cup Italian Bread Crumbs
1 cup grated Pecorino Romano cheese (or Parmesan – I use a mixture of both)
1/8lb Prosciutto or Pancetta chopped
Olive oil
Salt, pepper and red crushed pepper to taste
Mix together an additional ¼ cup bread crumbs and ¼ cup cheese, set aside

Cut and thoroughly clean the escarole. Add the greens to a large pot of salted water. After water comes to a boil, cook the greens for about 4-5 minutes. Do not cover pot as it will turn your greens brown. Remove and drain.

In a frying pan add olive oil and heat. Fry Pancetta until crispy. Remove from pan and let sit on paper towel to drain.

The Finished Product. Mangia!

Next, add garlic and hot cherry peppers. Cook for just about one minute.

Add the greens and cook just until heated through. Make sure to stir often. Add the spinach a handful at a time until wilted. Add salt, pepper and red crushed pepper to taste.

Take off heat, stir in breadcrumbs and cheese . Top with extra breadcrumbs and cheese and broil for a few minutes to crisp! If the greens look too “wet” don’t hesitate to add more breadcrumbs. You will find that they are crucial for flavoring the dish. Same with the cheese. So add and taste as you go.

Now tear yourself off a big piece of crusty Italian bread and go to town! This will serve about 4 people (or just me).

These also freeze great which makes it easy for me to grab a batch out of the freezer for holidays or unexpected dinner guests!

I hope you enjoy these as much as my family and I do. Let me know if you give it a try!

Mangia!

~ Hungry Jax

Want more Food Adventures and scoop on local eateries?

Follow Hungry Jax, Chef House, The King and The Big Ragu on Facebook HERE !

Buttercream Bliss at The Cakery

February 26, 2015 By Dayton937 1 Comment

Classic Cakery: Chocolate Cake with Buttercream Icing

DISCLAIMER: You may need a tall glass of milk in order to read about our latest Food Adventure.

When the Big Ragu asked Hungry Jax to name one of her favorite places to eat in the Dayton area, she didn’t even hesitate to yell out “THE CAKERY!” She went on and on about their buttercream frosting and how it reminded her of a bakery back in her hometown. So when an opportunity arose to highlight this local bake shop for an article, Hungry Jax about bit off Ragu’s hand claiming this mission! Sure, Chef House, Big Ragu and The King have had a delicious Cakery cake here and there at Birthday Parties, and have even picked up a cake, but our stops have mostly been drivebys. Not the case with Hungry Jax, who’s obsession with the greatness of the Cakery has made her a mini-expert. So on a cold and snowy day, the Food Adventure’s crew ventured out again to see what Hungry Jax was so hyped up about. And we were not disappointed with this full blown Food Adventure!

From buckeyes to wedding cakes, The Cakery can satisfy any craving big or small! This family owned business has been around for almost 20 years, and once you taste their products, you’ll see why! The Cakery opened in July of 1995 (located at 140 Woodman Drive). In 2008, Tom and Karla Kennedy became the third and current owners. Their daughter, Jamie Burchfield, had started working at The Cakery in 2002 after graduating from pastry school. Jamie started out as a cake decorator and most recently has taken on the role of Office Manager after the birth of her second son last year. After seeing a rising need to serve their loyal customers from Jamie’s hometown of Troy, OH and the areas north of Dayton, the Kennedy’s expanded the business. In May of 2013, the Troy location opened (1875 W. Main St.) and has been going strong ever since. We had the privilege of sitting down with Jamie to learn some delicious and fun facts about their crafty creations.

This is our kind of 6 pack!

HERE’S THE SKINNY:

— The Cakery prides itself on baking all of their goods “in house” and they have the grocery list to prove it. At 1,000lbs of powdered sugar and 200lbs of butter per week, The Cakery ensures that each and every creation is of the best quality and taste!

— There are three main traditional frostings offered for their cakes and cupcakes: Buttercream, Chocolate Buttercream, and White Vanilla Cream. Each week they go through 25 five-gallon buckets of the traditional Buttercream, 8 buckets of their Vanilla cream, and 3 of the Chocolate! But the flavors don’t end there. You’ll also find cupcakes topped with snickerdoodle frosting, lemon, strawberry, peanut butter, caramel, orange cream and more!

— The peak season for weddings tends to be from May-October. During this time, The Cakery averages anywhere from 6-10 Wedding cakes per weekend! And don’t worry Brides, Jamie will ensure that your vision for the cake of your dreams is met. The artists behind the scenes, have made cakes taller than Kindergarteners with all different types of embellishments from fondants and fresh flowers, to pearls and candles. Check out the gallery on their webpage to see some of their amazing creations!

— Zagat.com voted their buckeyes as “The Best in Ohio” and most recently honored as Dayton Magazine’s “2014 Best in Dayton” bakery, beating out other top local confectioneries!

MUST EATS:

— CHOCOLATE CAKE with TRADITIONAL BUTTERCREAM FROSTING: Keep it classic Dayton. You can’t go wrong with indulging in this mainstay. The chocolate cake is moist but not too dense. And the creamy buttercream frosting has just the right amount of sweetness without being overpowering. This is an annual combination for Hungry Jax’s birthday cake! The Big Ragu has enjoyed these at many parties. For The King, it was love at first bite.

Chocolate cupcake with buttercream frosting!

— SNICKERDOODLE CUPCAKE: Yes, you read that right. The beloved cookie has been transformed into a cupcake that will leave you wanting more! This cinnamon sugar cupcake is topped with an equally delightful cinnamon frosting.

— ICED BUTTER COOKIES: A soft cake-like sugar cookie topped with the traditional buttercream frosting. You can buy these strait out of their display cases or order them to be decorated for a special occasion!

— BUTTER CREAM SHOTS: Fan of frosting? Well here you can buy a shot-sized dollop of buttercream to indulge in. Be aware though, side effects include an immediate rush of pure joy and contentment that will leave you wanting more! We love crazy foodies who do butter cream shots with us.

—CREAM PUFFS These little puffs of joy are filled with a light and creamy mousse. Absolutely terrific, The Big Ragu and The King claimed these as their favorite.

— Somewhere over the the “RAINBOW CAKE“: This cake is a layer cake sold by the slice. The layers are actually the tops of cakes that the bakers shave off when leveling out a cake prior to decorating. Instead of wasting these perfectly delicious cake shavings, the bakers created a layered cake out of them, alternating the cake layers with strawberry preserves and buttercream frosting. This cake varies slightly from day to day depending on what types of cakes are being made.

Rainbow Cake: No pot of gold is necessary at the end of this rainbow!

— FLAVORED CUPCAKES: Along with the traditional cupcake flavors of chocolate and white cake, you’ll also find a large variety of specialty cupcakes. Orange cream, strawberry lemonade, strawberry cream, peanut butter and jelly, almond, and banana are just a few. Each of these are topped with unique frosting s to complement the fun flavors of the cake.

— FILLED CUPCAKES: In addition to the tasty flavors, The Cakery also creates cupcakes that are filled with frosting, mousse, or custards. Some flavors are cookies and cream, key lime and chocolate truffle.

— BUCKEYES: Zagat.com got it right! These peanut butter filled bites of delight are truly some of the best around! The King could have eaten a couple dozen of these things.

Honorable Mention: Gourmet cakes that deserve mention are the Carrot Cake, Spice Cake, and Humming Bird Cake (tropical cake made with pineapple and coconut with an apricot filling). The King, loved the carrot cake. Also, don’t forget the Layer cakes, which can be filled with a variety of fruit preserves, fresh fruit, custards, mousse and more!

The choices and combinations of cakes and desserts are endless! Cakes start around $17 and cupcakes at $1.50. If you have a special order to place, be sure to give them at least 2-3 days notice to ensure that the bakers can meet your needs.

If you’re a bride, it’s highly recommended you book them once you have a sate set as their schedule fills up fast. They also have a variety of goodies you can order, such as brownies, tarts, pastries, cookies, and other treats that you can indulge in.

Shots are on us !

So, the next time you have a sweet craving or need a cake to celebrate a special event, let the creative team at The Cakery meet your needs. Stop in and try some of these tasty treats and let us know what you think! Check out their website for more information, or follow them on Facebook!

The next time you are hosting a party, and need some desserts, stand up on your chair and announce to the family.. “LET THEM EAT CAKERY !”

Please browse of photo gallery below, and leave your comments about The Cakery. We would love to hear your take!

Follow Food Adventures on Facebook for more foodie scoop from all over Dayton !

We are not food critics, we are just four people that love to eat !

You can check out our weekly feature articles here on Dayton Most Metro every Thursday.

[flagallery gid=137]