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Iconic Dayton Bartender to Retire after 50+ years

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Rick Busch, legendary Dayton Bartender at Franco’s

Some Daytonians are unforgettable characters.  Such is the case with lifelong barkeep, Rick Busch.  He is set to retire from Franco’s Ristorante Italiano on Tuesday February 7th, after over 50 years in the business, the last 15 years at Franco’s.

If you have seen or met Rick, you would never forget him.  He has a quick wit, and is well known for his sarcastic jokes.  His trademark mustache and beard are throwback style.  His deep, rich voice and laugh are unmistakable.  Rick is sharp, and is a treasure trove of information about the Miami Valley restaurant scene.  He is a lifelong Dayton foodie, and always up for a Food Adventure.

Rick says “Franco’s World Famous spaghetti” is a Must Eat !

Whether talking about a past or present local eatery, he usually has a great story or insight on the place.  We chatted with Rick about old restaurants like the “Cork n Cleaver” and shared recent memories from this past year’s Italian Festival.  His infectious smile is a testament to his craft as a bartender.  He is knowledgeable, and makes you feel at home.  No wonder he has had a successful career spanning five decades.

Moretti Beer at the bar served by Rick

The long days of standing on your feet for several hours in a row, and the toll it takes, caused Rick to decide it was time to retire at this point in his life.  He also works for clients through a Dayton senior service care company.  We assume he may continue that part time.

So how did he become this legendary bartender??  Let’s find out!

 

HERE’S THE SKINNY on ICONIC DAYTON BARTENDER, RICK BUSCH:

—He grew up in West Carrollton and regularly meets with a group of classmates from his high

Tuesday Feb 7th, 2007 ends 50 years of bartending

school class of ’64.  With his wisdom, he explains the importance of time with good friends, because life is way too short.

—Rick started bar tending at the 400 Club in the mid 1960’s, which was Dayton’s first gay bar on 400 Warren St.  He said “if people knew some of the stories that went on in that place, oh boy…”

—He also worked bar at the legendary Stockyards Inn on Springfield Street in Dayton and a stint at Frigidaire in 1976.

Steve and Rick at Dayton’s Italian Fall Festa

—His next move was the Bar Manager at the Daytonian Hotel at Third and Ludlow Streets from 1980-1984.  During that time, first lady Nancy Reagan paid a visit and dined.

—Over the next 17 years, Rick would work at the TWA Ambassadors club at the Dayton Airport, tending bar.  Oh, the stories he must have heard and shared over the years.

—In 2001, he started working at Franco’s Italian restaurant, on Fifth Street, where he was an immediate fixture.  This is where the Food Adventure Crew first met him.  The food and drink are always good, but Rick puts his special touch on service that you can’t describe.  You

Rick running the Cash Register at Franco’s on Fifth Street

have to experience it yourself.  An era is truly coming to an end (insert one of Rick’s jokes here).
We decided to put some stats together based on averages, to estimate of the number of people Rick has served over the last 50 years.  We figured out that Rick has served approximately 780,000 customers.  We figured 234,000 which would have been served at Franco’s alone.  That is an amazing feat.

 

We estimate Rick has served 234,000 people in his 15 years at Franco’s

—On a personal level Rick loves good food & wine.  He loves to explore local eateries, & loves to travel.  He loves to dine in locally owned & operated, small town restaurants.  He is also known for hosting some epic parties at his Beavercreek home.

 

Food Adventures has our favorite “Must Eats” at Franco’s, but today, we thought, “who better to seek that expertise from, than Rick Busch?”  He has 2 favorites from his 15 years working with the menu.

Rick serving up calamari and garlic bread

RICK BUSCH’S “MUST EATS” at FRANCO’S RISTORANTE ITALIANO:

—FETAGO di MANZO (CALVES LIVER AND ONIONS):
Liver sliced and sautéed to perfection in Franco’s kitchen.  Served either Italian-style with sauce or American-style with onions.  Rick says this dish is fantastic.

 

—FRANCO’S WORLD FAMOUS SPAGHETTI:
Spaghetti noodles tossed is a combination of Romano cheese, fresh roasted garlic and olive oil.

Peroni Italian Beer

We love to add mushrooms, but Rick says, instead, add Franco’s homemade, special Italian sausage (insert one of Rick’s joke here).

 

 Are you hungry?  Want to try some of these dishes yourself?  Well, come out to Franco’s Ristorante Italiano at 5pm  this Tuesday, Feb 7th for Rick’s retirement party.  Whether you knew him or not, it is a perfect chance to try some authentic Italian recipes and visit with Rick at Franco’s one last time.

Last time we dined at the bar, Big Ragu got a Moretti Italian Beer with his appetizer, which is his tradition.  When he told Rick he was ordering Lambrusco with his meal, Rick said he

Lasagna at Franco’s

would have to get rubber gloves out to protect himself from serving that crap.  Ragu ordered another Moretti Beer instead.  This Tuesday, Big Ragu promises to toast him with a glass of Lambrusco.

Congratulations on your your retirement, Rick!  It is well deserved.  Thank you for all of your hard work and service over the years. The ole’ Italian place won’t be the same without you.
For more Food Adventures, please “like” us on Facebook here.
Feel free to browse the photos below from our visits to Franco’s Restaurant.

A view from a beer

Lasagna

Bar Seating

Hand breaded mozzarella cheese balls from Franco’s

Chocolate Cake at Franco’s

Manicotti

Ravioli with Marinara

Entrance to Franco’s

Congratulations on your retirement, Rick Busch !

Secrets of Cassano’s and The Dough Plant

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Chip Cassano inspects the hi-tech equipment in the dough plant

***** WIN A FREE PIZZA WITH THE FOOD ADVENTURES CREW ***** JUST COMMENT BELOW FOR A CHANCE TO WIN – winner will be chosen at random on Monday
For decades Daytonians have taken pizza for granted.  We don’t realize that Dayton, Ohio is one of the most important cities in the world when it comes to the history of pizza.  And it is all because of Vic Cassano and his mother-in-law Caroline “Mom” Donisi.

Now, 63 years later, The Cassano’s franchise is going strong, and not just in the pizza restaurants.  Cassano’s headquarters on Stroop Road in Kettering is also a facility for dough production.

Vic Cassano Sr. in his early Pizza Days during the 1950’s

— SECRET 1: What most Daytonians don’t know is their dough is produced here, and sold nationwide.  Whether balls of dough or sheeted pizza crusts, hundreds of restaurants serve products made with Cassano’s dough.  We are not allowed to name the companies, but let’s just say they are some big wig, national restaurants, that you definitely would recognize.  There are also hundreds of small restaurants that use Cassano’s, dough as a shortcut for great pizzas, calzones, breads and more.

After a year of preparation, Food Adventures is ready to tell you a story, much of which is unknown to Miami Valley residents.  It is the untold insight into the dough plant, the history and personal triumphs of the Cassano family.

Hand cutting hundreds of pounds of dough from the mixer

Before we get to secrets inside the dough plant lets get the scoop on Cassano’s history:

 

HERE’S THE SKINNY ON CASSANO’S

— JUNE 4th, 1953 – At the urging of a friend in New York, Vic Cassano decides to sell pizza at the Kettering grocery store of his in laws, Mom and Pop Donisi.  Using a thin crust recipe developed by Mom Donisi from her days in Italy, they make pizza available for the public.  It is a huge hit, and they sell 400 pies the first day on Schantz Avenue.  It is Dayton’s first introduction to pizza.  Needless to say the grocery store, soon became a

The Cutter presses 6 inch to 18 inch crusts for freezing

pizza shop.

— SECRET 2: THIS SUMMER DATE in 1953 ALSO MARKS THE INVENTION of THIN CRUST PIZZA in THE UNITED STATES.  Don’t let anyone tell you different, Dayton, Ohio is the center of that storm.  That would have been a hell of a day for a Food Adventure.   

Dough Balls are produced through a mostly automated system

— SECRET 3: Vic Cassano decides to cut the pieces in tiny squares.  WHY?  Because in 1953 it wasn’t “lady like” to be holding and handling big slices of pizza in your palm.  Cassano’s square slices were the polite and dainty way to enjoy the Italian treat.
— SECRET 4: Vic Cassano was not only a pizza genius, he was a mechanical genius.  He patented the first self cleaning oven.  To this day, his family  still finds dozens of papers in the office, detailing patented inventions from cooling and refrigeration systems to appliances.

Vic Cassano Jr. streamlined operations efficiently

 — SECRET 5:  Cassano’s was the first franchised restaurant in Ohio and possibly the United States.  The early 50’s were a time of business and law challenges, as many scenarios were never seen before.  Cassano’s was instrumental in the development of what we know today as franchising laws.  This allowed Cassano’s to steadily grow in the 50’s and 60’s.

Heart Shaped Pizza option in February

— SECRET 6:  Vic Cassano’s company was the first to ever freeze dough on a large scale.  He experimented with recipes and developed a full Italian menu.

— Owners of the local iconic pizza places like Marion’s Pizza and Ron’s Pizza, originally had affiliations with Cassano’s.

— In the 60’s and 70’s,  Cassano’s added affiliated restaurants like Sandy’s Hamburgers and London Bobby’s Fish and Chips.  They now had over 100 stores in total.  They served pizza on a cardboard slate, and “to go” orders were slid into bags and crumpled at one end, while leaving a”puff” in the bag, so not to damage the pizza or its toppings.

Unforgettable Tour of the Dough Plant – and Dough Samples !!

 — Here comes THE BIG CHEESE: In the early 80’s Cassano’s introduced their masterpiece pizza, the Big Cheese Pizza.  This was their deluxe pizza with double the cheese on top.  This became a menu staple and you can still order the Big Cheese “Vic’s Way” (with black olives) or “Mom’s Way” (with green olives).   During this time, Cassano’s started serving their “to go” and delivery pizzas in boxes.

—  In 1986, Vic Cassano sold the business.  A year later Mom Donisi passed away.  As the family saw their former business struggle in other people’s hands, so Vic Jr. decided to buy it back in 1989.  It was a short hiatus and the pizza business atmosphere was saturated with saturated with national and local companies.  To say it was extremely competitive is an understatement.

Side view of a legendary Cassano’s Pizza in the making

— With Vic Cassano Jr. at the helm, the 90’s were the start of a new, efficient direction of cutting waste and streamlining the business.  It worked.

— Vic Cassano Sr passed away in 2002, at the time his son kept rebuilding the brand and would expand operations at the dough plant.

Sheeted Pizza Crusts, stacked and ready to be packaged

— The amazing strides and improvements in efficiency, allowed more investment in equipment.  A centralized call center was finished in 2003.  Vic Cassano Jr. had turned the corner and was working on bringing back some nostalgia back to Cassano’s like the Pizza King logo, the London Bobby Fish and Chips and more.  In, 2010, Vic Jr. unexpectedly passed away.  To his credit, he had prepared his children Lora, Chip (aka Vic the 3rd), and Chris over the past decades to take on the new leadership role.  They did just that, carrying on the vision of their father and adding even more to the legendary name.

An up close look at the one and only BIG CHEESE PIZZA !

— Today, under the management of the third generation Lora Cassano-Hammons, Vic Cassano III, and Chris Cassano, there are almost 40 pizza shops and over 600 employees.

— Product developments included bringing back “Pizza Packs to go” and a new “Home Edition” Frozen Pizza line found in stores and available to be shipped nationwide.   The Stroop Rd. location has gone back to carry the “London Bobby Fish and Chips” meals again.

London Bobby’s Fish and Chips available at the Stroop Rd. Cassano’s

— About 3 years ago, The Cassano’s Cares Foundation  was set up.  It is the charitable arm of Cassano’s set up in memory of Vic Cassano Jr.  Their purpose is to give back to local charities and organizations.  Memorable events included an evening with Pete Rose and a Corvette giveaway.  There is also an annual golf outing to support the foundation as well.  There is even a Vic Cassano Health Center on Edwin C Moses Blvd.

— In June 2016, almost 63 years to the day after the first pizza was sold, the Ohio Historical Connection declared the Cassano’s Stroop Rd. office a historical site.  Now your Food Adventures on Stroop Rd, can be truly historical !

 

Now, let’s go from modern history to secrets inside the Dough Plant …..

These two flour silos hold 75,000 pounds of flour… EACH !

INSIDE THE DOUGH PLANT:

— SECRET 7:  The dough plant, located at 1700 East Stroop Rd.  produces approximately 50,000 – 70,0000 pounds of dough daily.  Only about 20 percent of that is for Cassano’s restaurants.  The remaining 80 percent is sold to other food establishments.

— SECRET 8:  The plant uses 30,000 pounds of flour each day.  The facility is equipped with 2 huge flour silos that each hold 75,000 pounds of flour.  WOW,  this place would make Willy Wonka proud.

Caroline “Mom” Donisi. Her recipe from Italy was the spark

— SECRET 9:  The plant has a capacity to produce about 8,000 pounds of dough in an hour.  Depending on the size, that can equate to 100-200 dough balls per minute during the morning shift.  In the afternoon shift, the plant switches gears to produce pizza crusts from 6 inches to 18 inches in diameter.  The crusts are shrink wrapped to prevent breakage and boxed and loaded into a freezer or  refrigerated delivery trucks.

The Chopped Steak Sub

— SECRET 10: The dough recipe has been tweaked slightly over the past 20 years.  When making pizzas these days they even “tack” the dough with a docker to control bubbling of the dough.  Remember those bubbles in the 70’s and 80’s on Cassano’s pies ?  You don’t see those anymore.

All this talk about dough has us a bit hungry.. may Food Adventures suggest some “Must Eats” from our decades of devouring Dayton’s original thin crust pizza?  CASSANOS !

Cassano’s Headquarters is named a Historical Site, June 3rd 2016

MUST EATS:

— THE BIG CHEESE “VIC’S WAY”:  Mounds of cheese, Pepperoni, Sausage, Mushrooms, Onions and Red & Green Peppers, Black Olives and more cheese!  This is it.  This is the Cadillac of the Cassano’s menu.  So good, it will make you sleepy afterwards.  A flavorful, filling, and unforgettable pie.  As Vic used to say.. “It’s one heck of a pizza!”

— THE CLUB CASSINI: Ham, Pepperoni, Bacon, Lettuce, Tomato, Provolone Cheese and Italian dressing on a Mediterranean flat bread bun.  This was a great

Packaged Dough, ready for the freezer

surprise and has such a meaty and creamy, delicious flavor.  This is an unknown menu gem.

— PEPPERONI PIZZA WITH EXTRA SAUCE:  The Big Ragu has been using this trick since 1986.  He suggests you always order your Cassano’s pepperoni pizzas with extra sauce. They take their time and spend a little more time on your pizza.

— THE CHOPPED STEAK SUB:  Get your messy groove on with this Steak patty, topped Provolone Cheese, Pizza Sauce,  dripping with Mushroom Gravy, sprinkled with Onions and Banana Peppers.

Dough off the conveyor belt

— THE 30 INCH PARTY PIZZA:  Get it, you only live once.  Perfect for parties – birthday or super bowl.  $100 gets you a deluxe and 80 bucks gets you a one topping pizza pie.   This humongous pizza is a party in a box…. a pretty big box.

We are honored to be able to take a behind the scenes view at the Cassano’s pizza and dough plant.   The factory employees and management are always friendly and

Top it with sauce and you got something going….

accommodating.  Thank you for letting us see the legendary Dayton magic firsthand.  Congratulations to the Cassano family on all of their accomplishments.  They are a great family and we are lucky to consider them friends.  We are excited to see what the future holds for this Dayton original.

Honorable Mention: The Spaghetti Dinner:  Sometimes we just crave the simple pasta and sauce combo.  So pure, so peasant, so good….

Don’t forget to check out our weekly Food Adventure feature articles on MostMetro. com

For daily Food Adventure updates, hit us up on Facebook and LIKE US HERE….

Pizza Kings and the Hit King – Pete Rose

1970’s pic of Mario Andretti with the famous pizza pie in a bag – old school

Now available frozen – cooked 80% for you to finish cooking at home

Frozen Dough ready to go

Chip has given us a few tours of the plant,.

Stroop Rd Headquarters

Part of the Cassanos Call Center

Chicken Parm

Trimmed dough gets recylced

Sheet Pizza Dough

Dough cutters

Sauce it up

Compressing the Dough to crust thickness

Look at those pallets

True dat

Hungry Jax’s kids were Cassano kids for a day !

THE BIG CHEESE – VICS STYLE

Dough balls

Pepperoni pie

Chip, PIzza King and Chris Cassano

Pizza with Pete Rose

London Bobby Fish and Chips Dinner

Did you know Cassanos has hand tossed pizza ?

Our friend Mike explaining the dough process

sealed !

Shrunk wrapped to prevent breakage

All those pizza crusts …..

The Big Cheese is the way to go …

Cassanos ships these all over the USA

Into the freezer

The Pizza King, Lora Cassano and Big Ragu !

Chip talking about the automated processes of the plant

Ravioli app

Dough coming through

Cassanos – always testing the dough

A pepperoni Cassini – Ragu loves them….

Got An Idea For a Great Dayton Icon?

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iconThe Chicago Bean. The New York LOVE sign. Giant lawn birdies in Kansas City. UpDayton and the K12 Gallery for Young People & TEJAS invite artists to submit proposals for a new Dayton icon. This is a 2016 UpDayton Summit winning project. We are seeking creative thinkers to submit designs for an Instagram-worthy public sculpture that will attract locals and visitors alike. UpDayton and K12 will work with the selected artist(s) to assemble a team to construct the winning design(s).

SUBMISSION CRITERIA:

  • Eligibility: Open to both amateur and professional artists who reside in or have strong ties to the Greater Dayton region. Artwork may be created by a solo artist or in collaboration with a team.
  • Design Requirements:
    1. The final structure will be a sculpture spelling out “DAYTON.” Artists should submit original designs for individual letters. Artists may submit up to six designs for consideration.
    2. Designs should embrace Dayton’s culture and innovative spirit.
    3. The completed structure should be self-supporting and free-standing. The structure should not be taller than 10 feet and should be able to be rescaled depending on the structure’s final location. It should be able to withstand extreme weather.
    4. Artists’ designs should aim for a budget of $1,000 per letter.
  • Designs should be submitted in PDF format and may contain original sketches, original images, and other graphics.
  • Artists should also submit a one-paragraph description of the design that includes suggested materials, special requirements (electricity, etc.), and the location envisioned for the final piece.

SELECTION PROCESS: All entries will be judged by a community panel, selected by the New Dayton Icon project team. Entries will be evaluated on creativity, design feasibility, sustainability, and ease of execution. The winning designs will be unveiled at a community reception. Artists/teams will receive a $100 prize for each winning design.
KEY DATES:

  • Submission deadline: September 14, 2016 at 6pm
  • Design Unveiling & Community Reception: TBA (likely mid-October)
  • Art Installation: Spring/Summer 2017

RULES: All submitted designs must be the original work of the entrant and must not include, be based on, or derived from any pre-existing or third party designs, trademarks, or copyrighted images. The selection panel reserves the right to ask for revisions on submitted designs or to not select a winner if no suitable entries are received. An entrant may be asked to translate his/her design to a different letter.

ABOUT UPDAYTON:updayton

UpDayton is a 501(c)(3) nonprofit organization powered by volunteers. We are not membership-based; rather, the organization relies on income from valuable mission-driven programs and the generous support of organizations, businesses and individuals who share our vision for a thriving Dayton region. The Dayton Icon project was one of three projects selected for implementation at the 2016 UpDayton Summit.

Chicken Louie’s Resurrected in Miamisburg Subby’s + Wing Dinner Giveaway!

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Chicken Louie’s is BAAACK !

A 50 year old Dayton business thought closed forever, is making a big comeback in a Miamisburg Super Subby’s Restaurant.  The return of Chicken Louie’s menu in Dayton has area foodies going beserk.   The fever has hit the Food Adventures Crew, and we have made 3 visits so far.  Guess what, we were very impressed!

HISTORY: Since 1958, Chicken Louie’s has been delighting crowds with their food.  Many of you may remember Chicken Louie’s and  Lou’s Broaster Hut that were located on N. Main and on Third Streets with “take out only” format.  They were 24 hour places and people drove in from miles around to get the goods.  In 2001, the N. Main Street location closed briefly then was re-opened when Lou sold the store to Joe Beach.  That store was in business until November 2008, when  Daytonians had their hearts broken, and it closed.  Then on January 30th, 2014 Chicken Louie’s was relaunched in a partnership inside Subby’s Miamisburg location.  Sadly, Louie passed away in 2012 and was not able to see the re-opening of his brand.  We think he would be proud of the results, and now thousands of Dayton residents can once again GET THEIR CHICKEN  LOUIE FIX !!

Click to Enlarge these Broasted Potatoes to Huge, Buttery Proportions

Speaking of getting your fix, we have a **CONTEST** where you can do just that!  You can win a DINNER with the Food Adventure Crew by commenting on the story below.  One winner will be chosen at random next week.  One comment per person, please.

 

HERE’S THE SKINNY:

— Located inside Super Subbys in Miamisburg at 1242 E. Central Ave.

— Customers think the secret to Chicken Louie’s incredible chicken is the Broasting Process.. What is Broasting?  It is a patented process of deep frying the chicken in a pressure cooker.  The result is perfectly moist, breaded chicken every time.

— The REAL SECRET to Chicken Louie’s Chicken,  according to Joe Beach, is the special way he marinates the chicken before the cooking process.  Whatever the reason, we cant get enough!

— The menu is limited and not the full blown Chicken Louie’s menu.  But all the favorites are back like wings, legs, breasts, broasted potatoes, and those pies !!!

— The location also serves a full Subby’s menu.  Subby’s is a Dayton Original sandwich shop, and one of our favorites.

 — This dual concept is the only one in Dayton, but Joe Beach is looking for investors to open other “partnership” locations

 

Broasted Wings Tossed in Hot Buffalo Sauce

Broasted Wings Tossed in Hot Buffalo Sauce. Ragu says Mild BBQ Sauce is the Best

Now lets sink our teeth into the new Chicken Louie’s, with the same great taste we know and love.  We will also point out a few Subby’s favorites along the way !

Without further delay, here are this week’s MUST EATS, the best foods at Chicken Louie’s / Subby’s , that will never lay an egg….

 

CHICKEN LOUIE’S MUST EATS:

— THE BROASTED POTATOES:  Cooked perfectly, and sliced with the patented crinkle cut, these potatoes are drizzled in a spiced butter sauce.  The hot, steaming potatoes are like huge fries (about 1/5 of a potato).  If you have never had them,  we suggest you run right now and get some.  We don’t care if you are in your jammies.  This is truly something to experience and a Food Adventure Must Eat.

—THE BROASTED CHICKEN BREASTS:  Juicy, large on the breast bone, cooked perfectly every time through the broasting process.  The crunchiness of the breading is amazing.  Our “The King” says this is his favorite.  He says forgo tossing it in the sauce, it tastes so good it doesn’t need it.

The man responsible for bringing Chicken Louie’s back: Joe Beach

— THE BROASTED WINGS:  You can have them broasted (plain), mild BBQ, Medium BBQ, Hot BBQ or Hot Buffalo.  The Big Ragu says “get your wings tossed in a sauce, it’s the best way to have them!  You dark meat freaks will be happy to know that Chicken Louie’s also offers chicken legs made in the same options.

 — PEANUT BUTTER PIE: The lightest, creamiest peanut butter pie you will ever taste.  It is a dream in every fork full, and our mouth is watering while we write this.  For you chicken loving guys, get your girlfriend in the door by getting her to to try this pie.. You will have a free pass to Chicken Louie’s from there on out.

— SWEET POTATO PIE: One-of-a-kind Dayton Original.  This pie is so delicate, it is like a slice of pumpkin pie.  But it is sweet potato pie.  We have never had anything like this.  Amazing and a must eat for any real Dayton foodie.

 

As you now know,  Chicken Louie’s is inside a Subby’s restaurant in Miamisburg.  We couldn’t ignore this Dayton based sandwich chain, that has been in town since 1978.   We had to give Subby’s some love.  We won’t ruffle any feathers with these MUST EATS…

 

SUBBY’S MUST EATS:

— SUBBYS CHILI:  We know of no other place in town that dumps chunks of freshly sliced provolone and mushrooms into your chili.  the end result is phenomenal.  Cold days like today make it a perfect time for this tasty Miami Valley treat.

— THE TURKEY & PEPPERONI SUB:  A bizarre combination that just works.  Maybe it’s the bun, maybe the mayo or the Subby’s toppings.  We don’t know, when we find out, we will have our people get with your people and fill you in.

Subby’s Tuna Sub is a Must Eat !

— THE TUNA SUB:  Definitely one of the top tuna subs in Dayton.  The Big Ragu likes his tuna sub cold, but it comes in a hot version for you people who like to see that provolone melt.  This sandwich is just damn good.. period.

— SUBBYS BIG FISH:  Deep fried fish patty with tartar sauce and all the toppings.  Whe you take a bite, the hot fresh bread mix with the fish is amazing.  Very filling, it is a perfect cure to your hunger.

 

The moral of this story is: Chicken Louie’s is back for those who have missed it.  It is back, just the way you remembered it.   It is rare that a lost food icon returns to Dayton.  They even have the dinner rolls and serve it in aluminum foil.  Enjoy this rebirth of a Dayton Original!

NOW WHO WANTS A FREE CHICKEN DINNER ??? * COMMENT BELOW FOR A CHANCE TO WIN DINNER WITH THE FOOD ADVENTURES  CREW!  One person will be drawn at random.

If you have never tried Louie’s menu, “Don’t be Chicken.”  After all, why did the chicken cross the road?  To get to Chicken Louie’s in Miamisburg, of course….

Also – If you want the coolest photos and scoop on Dayton’s eats, don’t be chicken and “LIKE” Food Adventures on Facebook by clicking here !

Check out our photo gallery below from our multiple trips to Chicken Louie’s !

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The Bad Juan: A Dayton Legend

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The man, the myth the legend ...

Click to enlarge: Mr. Bad Juan

Hey Gringo, looking to tie one on during the holidays?  Then take a sip of a true Food Adventure in a glass.  Oh yes, the legendary Bad Juan margarita served exclusively at Elsa’s Mexican Restaurant and Cantinas around town.  Whether on the rocks or frozen, salt or no-salt, every Daytonian has a “Bad Juan” story about themselves or a friend.  The Food Adventures Crew are no different.  We have had to push stumbling pals into backseats of cars, or help lift some hotties into the back of an SUV after a couple of these drinks.  We have felt the wrath of Juan ourselves, having numb lips and the buzz that suddenly creeps up on you with this devilish drink.

Let’s be candid, Bad Juans are a Dayton icon.  This badass drink even has its own website, badjuan.com.   Here is some more on the man, the myth, the legend.. BAD JUAN !

 

HERE’S THE SKINNY:

— Since 1981, Bad Juans have been served frozen or on the rocks.  They also come in a few flavor variations, but the original Bad Juan remains the most popular.

Outside the Kettering location

Elsa’s has various locations in Centerville, Kettering and Dayton

— Rumors have swirled about the ingredients.  People have been trying to figure out the recipe for years.  Food Adventures believes they have some inside scoop on the recipe, and although we can’t post it here, we can give you some info.   Our inside source tells us that the Bad Juan is made up of only 3 secret ingredients: Triple Sec, Tequila and Lime Juice.  We cannot tell you the brands used or the amounts.  We can, however, confirm that Mountain Dew is NOT an ingredient, so lets finally put that rumor to bed.

— We believe the secret to the great taste is not only in the ingredients, but in the preparation.  The Bad Juan’s are constantly mixed in those plastic, see-through drink machines you are used to seeing at convenient stores or food counters.  The thorough mixing of ingredients in these machines blend the drink into that perfect drunken mixture.

— Elsa’s does limit the amount of Bad Juans that a customer can consume (usually 2 or 3 depending on your server).  However, urban legends and tall tales have surfaced about people drinking a couple mini pitchers of Bad Juans, or somehow downing a half dozen of them unbeknownst to their waiter or waitress.

— You can even buy them by the bottle in liquor stores from as far away as Covington, Kentucky’s famous Party Source store.  The bottled drink is 21 percent alcohol, or 42 proof.  We believe that the in-house version mixed at the restaurants is a little higher than that.  Heidelberg Distributors stats confirm that Bad Juans hold the all-time distributor record for the fastest selling new product.

Blue Juan !

Blue Juan – Tasty Twist on an Iconic Drink

 

MUST DRINKS:

— BAD JUAN on THE ROCKS:  Simple, pure and lethal.  This is for the heavy hitters who like to get down to business and gulp ’em down.  They are however served with a tiny straw and a lime wedge for those who like to sip these slowly and savor the experience.

— FROZEN BAD JUAN: The chilled, traditional version of the legend are just as strong as the ones on the rocks.  Served with a lime, it is curiously tasty when the mixture begins to melt.  If you drink these too fast, beware of  ‘brain freeze’  or a condition known as drunky pants.

— STRAWBERRY FROZEN BAD JUAN:  Not big on tequila or margaritas?  This flavored Bad Juan masks the alcohol taste, and is probably our favorite version of the iconic drink.  Give it a try, we bet you like it!  It is also available on the rocks for you purists.

Strawberry margarita

Strawberry Frozen Bad Juan – Delicious !

— BLUE JUAN: This holiday season is a good time to give one of these a try.  You may have a blue Christmas without it.  It has a great taste and is available on the rocks only.

 Honorable Mention: The Raspberry Bad Juan, the Watermelon Bad Juan and the calorie conscious “Skinny Juan”

Miami Valley residents have long debated whether Bad Juans are better frozen or on the rocks.  For the most part, guys tend to have them on the rocks, while girls seem to prefer the frozen margaritas.  But we say…. hell, try them all and get a designated driver.

DO YOU HAVE A GOD BAD JUAN STORY??  PLEASE COMMENT BELOW!  Have an opinion on Bad Juan?  Be heard and post it below !

After more than 30 years Elsa’s is still having fun, and this drink is “Still the Juan.”

ARE YOU A DAYTON FOODIE ??  Then “like” FOOD ADVENTURES on Facebook by clicking HERE !!  Over 2200 fans can’t be wrong !

Don’t forget to browse our photo album below for some incredible pics of Dayton’s legendary drink !

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Tank’s Bar & Grill: An Original Dayton Food Adventure

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Wednesday’s Special: Roast Beef Hot Shot a “Must Eat”

Some things are just Dayton born and Dayton bred.  Tanks Bar & Grill on 2033 Wayne Avenue is a Dayton icon, much like The Wright Brothers, U.D. Arena and Dr. Creep.    Opened in 1987 by Dan “Tank” Tankersley, the restaurant has become legendary in a short time.  Although named for the owner, Tank’s name fits well because  they bring out the heavy artillery in their food offerings.  With a kitchen that opens very early and closes very late everyday, this is our kind of place.   A place for foodies, heck it is more than that, it is a place for serious eaters.   Loyalists have given Tanks a cult following, yet many suburbanites are unfamiliar with the spot & want to know,  “Why all the love?”   The answer is big portions of tasty food in a no frills atmosphere.  This is an not a wuss place, the old house has character and if these walls could talk, there would be some good stories.  You gotta love a place with 2 menus at all times.

Get your eat on, you are in the right spot.

HERE’S THE SKINNY:

— Open 7am – 2am everyday, plenty of time for a Food Adventure

— They serve breakfast all day.  Brings a tear to our eye.

— Old School Joint where you wont leave hungry.  The plates are big, but the prices are decent.

If you eat one thing at Tank’s, make it a Burger !

— The Beer Selection is immense.  Lots of weird beers and unfamiliar bottle labels to experiment with and a few seasonal beers on tap too.

 

MUST EATS:

— TANK’S BURGERS:  Are you kidding?  If you go to Tank’s and eat one thing, make it a burger.  People drive-in from all over the place for this stuff.  This is one of the finest burgers in Dayton.  You gotta’ try one.

— OMELET TANK’S WAY: This is a 10 egg omelet with over a dozen choices for ingredients.  A massive, tasty creation with a cheap price.  Chef House goes for the 6 egg omelet called the “girly.”

— ROAD KILL CHILI: As the menu says, this isn’t normal possum, it is the Oakwood kind.  All kidding aside, this hearty chili is a warm splash of happiness.  Doctor it up with some hot sauce and you have yourself one of the best chili’s in the area.

— HOMEMADE CHIP DIP: This isn’t store bought dip, it is made on site.  When you are sluggin’ down a lot of beer, this creamy item is a pretty good accompaniment.

Order off the menu: Get a Turkey Reuben with Slaw instead of Kraut

— WEDNESDAY SPECIAL ROAST BEEF HOT SHOT: An open face sandwich with roast beef, mashed potatoes and gravy.  Comfort food at it’s best.  It is a big portion, and again the price is right.  You might want to take a nap an hour after eating this beast.

— HUSHPUPPIES:  These homemade balls of deep fried love are almost as big as baseballs.  Throw a few down your gullet or at your friends.  They have a savory flavor with an addicting taste of sweetness.

— REUBEN:  An amazing Reuben sandwich.  Great bread, makes this sandwich in our humble opinion.  No explanation or elegant description needed.  Just eat it.

 

 

Breakfast All Day, Everyday

Here is a Food Adventure exclusive **SECRET**:  This is NOT on the menu so you will have to ask for it.  Try the Turkey Reuben and ask them to put cole slaw on it instead of sauerkraut.  It is an incredible sandwich that you have to request.  After you are addicted, you can thank us later.  We are serious eaters, we know this shizzle.  We don’t read the menu to tell you about things. We actually eat the food, all of it!    Ask Dayton Mayor Gary Letizell who joined us for one of our Tank’s trips with his assistant Shelly.   They realized this was a Food Adventure almost immediately.

Honorable Mention menu items are the fluffy Waffles, Grilled Cheese Tank’s Way, and the specialty hash browns served in heaping mounds.   And all you fellow foodies, make sure you get the fresh cut fries as a side instead of chips, or we will run you over in a Sherman tank.

Tank’s Bar & Grill has earned its stellar reputation.  It’s not trendy, it isn’t the flavor of the month, nor is it a swanky place where the pretty people eat.   What you see is what you get, and the patrons keep coming back.    If you have not visited this place, make sure you put it on your Food Adventure Hit List.  Daytonians love Tank’s, and so do your humble Food Adventurers.  

Like Food Adventures on Facebook HERE !  We are not food critics, we are just two guys that love to eat.

Check out more than 40 food porn pictures of various Tank’s Bar & Grill favorites in our Food Adventures Photo Album, below.

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