Dayton937

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

Justin Mohler

New Menu For Salt Block Biscuit Company

By

Owner Justin Mohler, who opened the Salt Block Biscuit Company in the Fire Blocks downtown in September of 2020, has just announced some major updates will take place starting January 31st.
The Bodega that sells planks/tinned seafoods will be going away to make room for much needed seating.

The menu, which changes with the seasons will have a new Warm Bacon Cobb Salad, and you won’t have to wait for the weekend for biscuits & gravy- they’ll be available all day, every day.  There will also be the addition of Maryland Lump Crab Dip with Cheddar Bay Biscuits.

Here’s a look at the new menu, which will start Friday at 10am:

Salt Block Biscuit Company
115 East Third Street
Dayton, OH

937-938-9079

Tues- Sat 10am -4pm

Dine-in, Carryout
Online Ordering 

Friday Nights Just Got Tastier Downtown

By

The Salt Block Biscuit Company, located at 3rd Street in the Fire Blocks district. has jus announced they will now be open from 5-8pm on Friday nights for your dining pleasure.

Normally open Tues- Sat from 10am – 4pm, these extended hours are just perfect for tasting some of Salt Block’s heartier offerings.  Their Tinned Gourmet Seafood Planks from around the World, like the Smoked Rainbow Trout Platter served w/ 3 of their famous biscuits, pictured here.  Or perhaps you’d prefer to try Chimichurri Seared Octopus served over Mediterranean Cannellini Beans.

 

 

 

 

 

 

Of course you can also stick to their sweets menu, featuring fabulous cakes, cookies, cobblers and more.  Anyone remember the wedding cake that used to be the perfect ending to a meal at Olive, An Urban Dive when it was open? Yep, owner Justin Mohler was the baker behind that tasty treat and is making it available on his counter at Salt Block!  You’ll find whole cakes, cookies by the dozen, brownies and you can even build your own gift boxes fill with with goodies of your choosing.  There’s even a bodega section where you can pick up cans of tea, truffle salt, jams and preserves, infused Olive Oils and Honey.

If you are not comfortable dining in, you can order online for carry out or curbside pick up on their website. 

 

The Salt Block Biscuit Company

115 East Third Street
Dayton, OH 45402

(937) 938-9079
Hours:
Tuesday- Thursday  10am – 4pm

Friday: 10am -4pm and 5-8pm

Saturday: 10am -4pm

10?’s with Pastry Chef Justin Emanuel Mohler

By

Justin Mohler went to culinary school at Sullivan University and has been a pastry-chef in the Dayton area for the better part of twenty years, working at Blue Moon, Christopher’s Restaurant and Olive- An Urban Dive.  Hoping to open in August, Salt Block Biscuit Company has been a long time in the planning, with construction delayed and some of the layout changed as COVID 19 social distancing has taken over.

 

His new place will be located in the Fire Blocks District  at 115 East Third Street and will feature fresh baked goods with breakfast and lunch served to go or from the baker’s dozen bar stool at a counter.  He’ll also be open for nighttime service on the weekends and hopes to feature cooking classes as well.

There will also be a small bodega style market section that will feature grab and go goodies, that will include high end tinned meat (think sardines and tuna) as well as locally sourced honey, jams and vinegars.

 

While waiting for the final touches to be put on his building, after a long delay due to the Pandemic, Justin was kind enough to take on our DMM Chef’s 10 Questions Interview:
What is your favorite ingredient to cook with?
 Butter: I love the fact that this dairy product is Universal in so many ways. From flaky French pastries to adding richness to a curry Indian or Thai cuisine, it succeeds to many levels. 
 
What ingredient do you dread?
  Rose Water: This is best used for perfumes and not for internal use. Ha! I mean you wants a mouth full of potpourri? 
  A little bit goes a long way, thats for sure.
 
 
What’s your favorite dish to make?
  Any type of shoulder, leg or arm that would require a full day in the oven and fills the air with an herby bold aroma. 
 
What’s your favorite pig out food?
  Chips & Dip of any shape or form
 
What restaurant, other than your own, do you like to dine at in the Miami Valley?
  I’m a sucker for ole school Supper Clubs, Treasure Island, Hickory Bar-B-Q, Buckhorn, Oakwood Club.
  These places take me back to my childhood when we would go out with my grandparents on a Saturday night. What a treat that was!! Also these places have a feeling of tradition which to me makes the menu more consistent and no surprises.
 
What’s your best advice for home chefs?
  Clean as you go 
 
If you could invite any 4 guests to a dinner party who would they be and why?
  Nancy Silverton, Martha Stewart, Christina Tosi, & Samin Nosrat
  I just have a strong connection with how they view food. I also feel they would leave their egos at the door and would be open for me to pick their brains. At least I would hope.
 
 
Who do you look up to in the industry and why?
  Elizabeth Valenti 
  She takes pride in her staff and does so much for the community. I’m just getting to know her but all I’ve witnessed is kindness and patients. Another person I would love to have over for dinner soon.
 
What do you do in the Miami Valley on a day off?
  Bike and Brewery hopping
  
 
Share a kitchen disaster, lucky break or other interesting story:
  I once caught my shirt on fire while stirring rhubarb. 
  While working at Christopher’s in late May of 2009. I had a large stock pot full of chopped rhubarb to cook down slightly before adding it to my strawberries. To keep it from burning in the bottom of my pot, I constantly had to keep a firm intense stir. My friend who was also a chef in the kitchen that day looked over at me stirring and said ” Justin you’re on fire!!” 
  Thinking she was commenting on my determination of not burning the rhubarb.. I replied ” I Know” and just kept stirring with a smile.
  She raised her voice ” No, you’re literally on fire”
  I looked down and here I had myself too close to the range and had caught my shirt on fire. With a panic I turned around and headed for the sink. How I did not burn myself is beyond me, but my shirt on the other hand had seen better days. I then borrowed an undershirt from a server so I could finish my strawberry rhubarb cobbler.