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Lily's Bistro

4 Course Porterhousre Dinner for Two at Lily’s

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Lily’s Bistro, in the Oregon District, will host Super Dad’s Backyard BBQ Porterhouse for Two this Friday, July 3rd.  This special event will feature a four course, summer themed, menu with Executive Chef Don Warfe grilling up the main course, a 22oz porterhouse for two, on their back patio.

 

“We’re very fortunate to have three patios at Lily’s that allows us to spread people out in a safe way.” said Emily Mendenhall, Partner and Managing Owner. “We wanted to use these patios as an opportunity to throw a special event and grilling out seemed to fit the season!”

 

Guests are invited to enjoy a summer centric menu for two that includes Buffalo Deviled Eggs, Antipasto Salad, 22oz Grilled Garlic Herb Porterhouse Steak, and a “Super Dad Brownie.” Cocktail and wine specials will be available for purchase at the event.

 

“We brought on Chef Don Warfe right before all businesses were shut down,” Mendenhall said. “He was incredibly helpful to get us through our transitioning phases with carryout and delivery but we’re excited to start showcasing his creative skills. This event will focus on his love of summer ingredients and cooking techniques.”

 

Super Dad’s Backyard BBQ Porterhouse for Two will happen this Friday at Lily’s Bistro with two seatings, 6:00pm and 8:30pm.

First Course:  Buffalo Deviled Eggs
Blue Cheese, celery and spicy tangy buffalo sauce.

Second Course:  Antipasto Salad
Pepperoncini, grape tomato, red onion, kalamata olives, ham, salami, artichoke hearts, feta, fresh parsley, with red wine herbed vinaigrette over chopped romaine.

Main Course:  22oz. Grilled Garlic Herb Porterhouse Steak
Flame grilled to temperature Porterhouse Steak with garlic basil compound butter. Served with roasted Cajun potato salad, and a side of Mexican street corn.

Fourth Course:  Super Dad Brownie
Double chocolate stout brownie, house made vanilla ice-cream with amarena cherries, topped with a Caramel drizzle.

Tickets are $85 for two people (tip included) and seating is limited to 20 tickets total. Tickets can be purchased at lilysbistro.com

Sweet New Menu Addition at Lily’s Bistro

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Working alongside another great Dayton business, Lily’s Bistro is excited to begin offering a variety of Partial to Pie’s Fruit Pies alongside their selection of housemade desserts.
“It’s been wonderful seeing what Marie [Clark] and her father Mike have been able to do at Partial to Pie,” Emily Mendenhall, owner of Lily’s Bistro said. “The pies speak for themselves too, it’s really our pleasure to be able to serve these at the restaurant.”
Opened last summer, in just five months the bakery won the honor of USA Today’s “Best Pie Shop in Ohio”.
“People are doing great things here in Dayton,” Mendenhall said. “It’s always nice when we can work together.”
For those interested, Lily’s Bistro now offers a variety of Partial to Pie Bakery’s fruit pies alongside their selection of housemade desserts. Dessert Boards are also now available, featuring three sweets of your choice.
Lily’s Bistro 
329 E 5th St,
Dayton, OH 45402
(937) 723-7637
Tues- Thurs 11am – 3pm, 5-9pm
Fri 11am – 3pm, 5-midnight
Sat 10am – 3pm, 5-midnight
Sun 10am – 3pm, 5-9pm
200 Shroyer Rd.
Dayton, Ohio
(937) 813-8851
Tues – Fri 7am – 3pm
Sat 7am – noon

Local Restaurants Take Winter Break

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Restaurants have just completed their busiest month of the year,  hosting holiday gatherings, catering parties and feeding so many of us as we celebrated the holidays.

So now for many of our local eateries, they are taking some time off to recuperate from the hectic holiday season and do a little celebrating of their own with family and friends.  So just a heads up of the extended closings for the following eateries:

 

Lily’s Bistro  – will reopen for lunch on Friday

Mamma DiSalvos– Opens on Jan 9th at noon

The Tavernette – will open again on Saturday, January 5th

The Winds Cafe -Opens Tuesday, January 15, 2019 – beginning with lunch and our new winter menu.

Twist Cupcakery – will reopen on Jan 8th

Watermark – Opens on January 8 for Burger Night!

 

And while not a restaurant, we thought we’d let you know Dayton Pedal Wagon is on break until Jan 13th.

Your Guide to Fine Dining for New Year’s Eve

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New Years Eve is just  five days away- have you made plans yet?

December 31st  is a night that should be spent out on the town. DMM has compiled lists of restaurants that will be celebrating the end of the year in style. Some may serve a multi-course meal with dancing to follow, while others may offer a more intimate setting to share a  Champagne toast with someone special.  All of the events we’ve listed here end well before midnight, which will let you make plans to pop by another party or if you prefer, make it home in plenty of time to toast the new year in your pj’s.

Looking for a place to ring in the new year?  We’ve got a list of those for you on our MostMetro.com calendar.

 

 

Mudlick Tap House
December 31 @ 4:00 pm – 10:00 pm

They say the way you spend New Year’s Eve is the way you’ll spend the rest of the year so make it one to remember and join us at Mudlick Tap House for an evening of sensational food  with a very special New Year’s Eve menu!

Festive Libations:
Glass of Champagne $7
Bottle of Champagne $24

Santa’s Little Helper
Cranberry Smash
Jingle Balls Nog
Starters:
Beets Meat Salad-  Golden and ruby beets, watercress, mache greens, roasted walnuts, local capriole goat cheese, pomegranate vinaigrette 19French Onion Soup- Thyme, sherry, beef broth, onions, crostini, Jarlsberg cheese
4 cup  7  bowlShareables:
Seared Scallop in the Shell-  Pan Seared Jumbo (U7) Scallop, asparagus mousseline, romanesco, osetra caviar 20$Parsnip and Yukon Gnocchi- Large parsnip shaped gnocchi, pan seared, finished with golden and ruby beet syrups, lardons, local chive microgreens. 16$

Pork and Plant-  Shredded plantain cakes topped with pan seared pork belly and sunny side up quail eggs, leek puree. 22$

Entrees:
Pan Seared Free Range Chicken Breast-  Ed Hill Airline Chicken Breast, dusted with cajun spice, pan seared, sweet and spicy balsamic sauce, jersey sweet potato hash, roasted cippolini onions, romanesco 32$

Slow Roasted Prime Rib of Beef- 10 oz cut served au jus horseradish cream, loaded baked potato (cheddar, scallions, lardons) baby tri-colored carrots. 35$

Petite Filet of Beef with Crabcake-  5 oz Prime filet steak with sautéed trumpet royale mushrooms and truffle butter, pan seared crab cake, sautéed wax beans, roasted fingerlings. 39$

Pan seared Duarade- Fresh Duarade filet pan seared, roasted heirloom tomato, lemon roasted asparagus almondine 28$

Encore:
Tuxedo Lava Cake-  Fluffy White cake with a dark chocolate “molten” center, Luxardo cherry cream, Luxardo cherries, Marcona almonds.  12$

Peanut Butter Cookie Sundae  9
Warm Ashley’s Pastry Shop peanut butter cookies with vanilla bean gelato, chocolate curls, and peanut butter whip!
**GLUTEN FREE

Gelato flight- Killer Brownie gelato, pumpkin amaretto gelato, chocolate gelato, Vanilla bean gelato 10$

Jag’s New Year’s Eve Celebration

Jag’s Steak and Seafood
December 31, 2018 @ 4:00 pm – January 1, 2019 @ 1:00 am
$85 – $110
After you’ve opened your gifts, you won’t want to miss the region’s biggest New Year’s Eve bash! Get here at 4:00 p.m. and stay past dinner to ring in 2019 with 3-Piece Revival and a special menu to make it a night you won’t forget. Entry is $85 per person, which gets you a four-course meal and live music until 1:00 a.m. Wine pairings are included for just $25 more.

A NOLA New Year’s Eve Dinner

Lily’s Bistro
December 31 @ 5:00 pm – 11:00 pm     $59

Roll into 2019 with our New Orleans-Inspired five course dinner! There will be sparkling wine specials all night long, a champagne toast at midnight and with dinner seatings from 5-11pm we’ll be keeping the bar open for all your new year’s revelry! *Vegan or Gluten Free options available for each course

First Course
-Fried green tomato with housemade fresh ricotta cheese, tomato pepperjelly, and local microbasil greens

Second Course (choose one)
-Oysters on the half shell with Belle of Dayton ‘gin & tonic’ mignonette
-Pumpkin bisque with crema and toasted pumpkin seeds
-Local lettuces with roasted mirliton squash, pomegranate seeds, beemster aged goat cheese, and jalapeno-honey vinaigrette

Third Course (choose one)
-Alligator croquettes with rosemary oil and remoulade
-Pork terrine with local-bread crostinis, onion jam, and creole mustard
-Grilled cauliflower medallions over red bean gravy topped with roasted shallot ‘chips’

Fourth Course (choose one)
-Bouillabaisse with tomato and lobster fumet, gulf shrimp, whitefish, and mussels, served with grilled bread and rouille
-Butternut squash risotto with roasted local carrots in saffron cream sauce
-Cabernet and port braised lamb shank with parsnip purée and fried leek

Fifth Course (choose one)
-Beignet with bacon-praline crumble and root beer reduction
-Vegan chocolate pudding pie with raw date and coconut crust topped with coconut drizzle
-Bananas foster upside down cake with citrus whipped cream, orange marmalade, and bourbon-maple glaze

New Year’s Eve 5 Course Dinner

Watermark
December 31 @ 5:00 pm – 8:00 pm     $89 includes a glass of Champagne

NEW YEAR’S EVE Dinner in Five Courses

CHEF’S AMUSE BOUCHE – house-made beet ravioli filled with Herbes de Provence goat cheese, topped with mint caviar

SALAD – radicchio, cabbage, carrot purée, toasted sesame oil, red wine reduction with cayenne foam

SOUP cream of celery, red pepper oil, mint foam

ENTRÉE – choice of one
Rosemary Pork Medallions- Beeler Farms pork sous vide, foie gras mashed potatoes, sour apple kimchi, finished with tart cherry jus
Dover Sole – charred Dover Sole, pea and tarragon salad with pea shoots, roasted beets with fennel vinaigrette

DESSERT – buttery tart crust filled with rich hazelnut caramel, topped with chocolate espresso ganache and cocoa nibs


6 Course NYE Dinner

Meadowlark
December 31 @ 5:00 pm – 8:00 pm     $80

Please join us for 6 festive courses on New Year’s Eve! Monday, December 31  First Seating 5, 5:30 and 6pm , Second seating at 8pm.  They will only be serving this 6 course menu. Beverages, tax and gratuity are extra.

First Course – Fresh-shucked Oyster with Crème Fraiche, Red Caviar and a shot of Sparkling Wine

Second Course – Cheese Arancini with Nduja Vinaigrette

Third Course – Mushroom Bisque with Fried Mushroom and Truffle Oil Garnish

Main Course  (choose one)

  • Grilled Double-bone Lamb Chops with Caper-Mint Salsa Verde, Creamy Garlic Potatoes and Sauteed Brussels Sprouts
  • Fish and Shellfish Risotto with Halibut, Clams, Shrimp and Bay Scallops
  • Seared Beef Tenderloin with Bearnaise, Fried Potatoes and Sauteed Brussels Sprouts
  • Vegetables Wellington with Green Peppercorn-Brandy Sauce and Winter Vegetable Garnish

Cheese Course – Blue Cheese Sable with Apple Onion Compote

Dessert Course  – Chocolate Mousse Tart with Hazelnut Crust, Goat Cheese-Fig Ice Cream and Burnt Caramel

NYE Dinner

The Winds Cafe and Bakery
December 31 @ 5:30 pm     $65 does not include tax or gratuity

New Year’s Eve Menu is a four course meal.

Amuse Bouche–  Local Pumpkin Fritter with Pumpkin Romesco with a glass of Bianca Vigna Spumante Rosato

Starter – choose One:
Oyster Pot Pie

Carrot tied Arugula Bundle with Roasted Multicolored Carrots, Forage Foulette Schemer and Crunchy Grains

Sausage Stuffed and Roasted Quail, Picada, Bittersweet Chocolate and Cocoa Nibs

Entree- choose one

Creekstone Grilled Beef Filet, Belletoile Compound Butter and Potato Pavé

Provencal Duck Leg and Breast Two Ways with Chestnuts and Warm Rustic Grain Salad

Vegetable Tagine with Saffron Broth, Couscous and Apricot Vinaigrette

Grilled Swordfish Pangratta with Pistachio and Prosecco Risotto

Ohio Cheese Plate

Dessert – Tarte Tropézienne with Bittersweet Chocolate and Caramel Poached Clementine

Corner Kitchen
December 31 @ 5:00 pm – 10:00 pm

Join us this New Year’s Eve!  We’ll be popping this delicious Haute Couture French Bubbles and offering a limited version of our regular menu as well as a decadent 3-course Prix Fixe for $49.

 1ST COURSE  (select one)

LOBSTER BISQUE or NEW YEARS’ SALAD or FOIE GRAS

ENTRÉE . (select one)

FILET MIGNON or TRUFFLE POLENTA or RACK OF LAMB or LOBSTER RAVIOLI

DESSERT (select one)

TIRIMISU or CHOCOLATE CAKE OR BUTTERSCOTCH PUDDING

 

Find out more »

Year End Mediterranean Tour

Glasz Bleu Oven
December 31 @ 6:00 pm – 9:00 pm    $85

The menu crafted by Glasz Bleu Oven is an all-inclusive pinchos, cicchetti, tapas and hors d’oeuvres style service highlighting specialties from various regions around the Mediterranean. Cost is $85/person.

FRANCE |
Glasz Eggs “Deviled” on brioche toast, caviar optional
Oysters shucked, raw, half shell, champagne mignonette, meyer lemon
Endive Salad, candied walnuts, roquefort, citrus
Oak-fired Ribeye Roast, carved, horseradish creme, arugula, fried shallot, sweet red onion rings

SPAIN |
Octopus + Prawn Ceviche, corn tortillas, avocado salsa
Spanish-style “Noodle Bowl” crispy vegetable salad, spicy chiliés

MOROCCO |
Charred Vegetable Curry + “fried” cous cous, crispy parsnips
Moroccan Mussels, focaccia, anchovy, herb butter
Wood-fired Oysters, harissa butter ciabatta crostini

GREECE |
Grilled Lamb Chops, mint pesto, laffa, tzatziki
Roasted Mediterranean Salad

ITALY |
Cappellini Pasta, duck egg yolk, bottarga, parmigiano reggiano
Red Snapper Crudo, citrus + chiliés, Sicilian olive oil, sea salt
Whole “Fried Fishes” grilled citrus, umami tomato

SUCRÉ |

Gelato, Belgian Waffles, Ricotta Beignets
Roasted Stone fruits, chocolate + caramel sauces, confectioners sugar, French sea salt

The Frightful Feast -Terrifyingly Delicious Five-Course Meal

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Summon all of your courage for a terrifyingly delicious five-course meal as Lily’s Bistro host The Frightful Feast on Thursday, October 25.
“It should come as no surprise that most of us here at Lily’s are kind of weird and love Halloween,” Emily Mendenhall, owner of Lily’s Bistro said. “Coming up with the everything for this event from the ingredients, to the dishes, to the naming of each course, has all been a lot of fun that we’re excited to share with our diners.”
The Frightful Feast’s full menu includes…
1st: Amuse – “Nightmare on 5th Street”

Flame-seared pork jowl with dehydrated apple and bourbon maple glaze, served with smoldering hickory chips
2nd: “the Pear Wheat Project”

Sliced pear and farro salad in a cranberry-mustard vinaigrette with toasted almond and goat cheese
3rd: “the Creature from the Black Lagoon”
Chilled and marinated squid ink pasta with chilled baby octopus, cilantro, red pepper and black garlic
4th: “HellBraiser”

Braised beef brisket with slow cooked local hearty greens and black-eyed peas
5th: “Night of the Living Bread (pudding)”
cherry cordial bread pudding with berry coulis and fresh whipped cream

*A chef’s choice vegetarian meal can be prepared with advanced notice only.

“In addition to the five-courses, there will be themed specialty cocktails like “Secret Ooze” and “El Gato Diablo” available for purchase. Come in costume, and all the special drinks will be a dollar off, just as a way to encourage folks to get into the spirit of the event,” Mendenhall said.
For those interested in attending the Frightful Feast, the five-course meal costs $49 (including tax and tip) and takes place on Thursday, October 25 at Lily’s Bistro.

10 ?s with Chef Jansen Trotman

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Chef Jansen Trotman was born in Trinidad and grew up in the Virgin islands. His family’s love for food and fellowship as well as their passion for clean living became the foundation and inspiration for his culinary career. Chef Jansen has been in the restaurant industry for over 25 years. Throughout the years, he’s had the privilege of working with some wonderfully talented and extremely creative chefs , Dan Eule , Ricardo Heridia, and Anne Kearney, to name a few. Jansen has been the executive chef at Lily’s Bistro in the Oregon district since January where they have always maintained a very close relationship with the local farming community.  he’s been helping to grow their team’s love for creative, fun, and seasonally-driven menus that they change each and every day.

What is your favorite ingredient to cook with?

fresh fish
What ingredient do you dread?
canned meat
What’s your favorite dish to make?
beans and rice with a perfectly cooked sunny side up egg.
What’s your favorite pig out food?
taco bake
What restaurant, other than your own do you like to dine at in the Miami Valley?
Meadowlark
What’s your best advice for home chefs?
taste everything… a lot!
If you could invite any 4 guests to a dinner party who would they be and why?
My Mom,  Dad and my wife because they share the same love for food and fellowship as I. The fourth person is incredibly difficult to decide, I’ll have to give it some thought.
Who do you look up to in the industry and why?
Nobu Matsuhisa.. he’s my all time favorite chef. I admire his drive and determination to stick to his vision throughout the years in spite of so much adversity and opposition.
What do you do in the Miami Valley on a day off?
usually visit one of the local parks for a walk or a hike and dine at one of the local eatery’s.
Share a kitchen disaster, lucky break or other interesting story:
I was vegetarian until I graduated high school. When I was younger my sister’s and I would spend the summers in Tortola with my grandmother. Her brother regularly brought her fresh whole fish from his morning catch. She would clean it, make broth out of the head and bones to use in soups and stews. This whole process at the time was foreign to me and maybe a bit weird and gross too! One morning I was being a total jerk and telling her that it’s disgusting and awful and she promptly picked up one of the fish heads, and hurrled it at me. That might have been when my deep connection to seafood began!!

Lily’s Bistro Garden Party To Benefit Gem City Market

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On Wednesday, September 5 Lily’s Bistro is partnering again with the Gem City Market to host the Garden Party: A Summer Preservation Class.

“We love doing this annual interactive event with our customers,” Emily Mendenhall, owners of Lily’s Bistro said. “From the bar and kitchen, we’ll be walking you through how to do your own shrubs and pickling of all sorts of produce! It’s a great chance to get creative and preserve some wonderful flavors for the colder months and it’s all vegetarian and vegan friendly too!”

As a partner for the event, Lily’s will also be donating $10 from every ticket sold towards the development of the Gem City Market, a community member- and worker-owned and operated full service grocery store.

“We strongly support the work of Gem City Market and it’s great that an event like this gets to promote the use of fresh produce, while also helping increase access to these food for our neighbors,” Mendenhall said.

For those interested in attending the Garden Party, the event costs $29 and takes place at Lily’s Bistro on Wednesday, September 5 from 6-9pm. The event cost includes all of the jars and produce needed, samples of shrubs, the class, and all guests will take home a jar of their own pickle and shrub.

Additional cocktails utilizing Lily’s own shrubs as well as a snack menu incorporating Lily’s housemate pickles will be available for purchase.

Tickets are available at https://www.eventbrite.com/e/the-garden-party-a-preservation-class-tickets-49395977699?aff=efbeventtix

Lily’s Bistro To Host 6 Course Very Veggie Feast

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Update:  Tuesday’s event has been sold out and a second night has beed added for Wednesday at 7pm

As part of Lily’s Bistro 5th anniversary celebration this summer,  they will be hosting an  Ohio summer produce  a six-course, all-vegan friendly dinner on Tuesday, August 14th at 6:30pm.

Advance reservations are available for the Very Veggie Feast  online and tickets run  $49, which includes tax and tip and can be purchased in advance online here and at the restaurant.

The optional wine pairing is $15 for 2 ounce pours with each course and can be purchased on the day of the event.

 

Here’s the menu:

1st Course (Amuse):
-Grilled peach with cashew ‘cheese’ and hibiscus gastrique
optional wine pairing: Pierre Sparr Cremant d’Alsace Reserve Brut

2nd Course:
-Roasted local vegetables from Patchwork Farms and Dayton Urban Grown with poached garlic puree and parsley pistou
optional wine pairing: Cline Cellars Farmhouse White (Palomino white wine blend)

3rd Course:
-Ohio sweet corn chowder
optional wine pairing: Babich Unoaked New Zealand Chardonnay

4th Course:
-Pea and mint hand rolled gnocchi with lemon ‘beurre blanc’
optional wine pairing: Domaine du Salvard Cheverny

5th Course:
-Lentil “meat-balls” with curried peanut sauce and crispy fried carrot straws
optional wine pairing: chilled Georges Deboeuf Beaujolais Gamay

6th Course: (dessert)
-Blueberry lime pie with candied lime peel
optional wine pairing: Begonia red berry sangria

Lily’s Bistro

in the Oregon District
329 E 5th St
Dayton, Ohio
 (937) 723-7637

Bars Serving Up Cucumber Inspired Cocktails on World Cucumber Day

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As our regular readers know we’ve been highlighting food holidays for years, sharing the history when we can find it, fun fact and great food and drinks relating to the food of the day.  Well Thursday, June 14th happens to be World Cucumber Day.

Cucumbers are high in water and low in calories, fat, cholesterol, and sodium. They have a mild, refreshing taste and a high water content. They can be refreshing and pleasant to eat in hot weather and help prevent dehydration. The term “cool as a cucumber” is actually derived from the cucumber’s ability to cool the temperature of the blood. Also when applied topically, cucumber really does cool the blood and eases facial swelling, which is why cucumbers are so popular in facial regimens.

There are over 33 varieties of cucumbers, the most commonly available is the hothouse or so-called English cucumber. It is large, with a dark green skin, and few or no seeds.

Other types include:

Armenian, or snake cucumbers: These are long, and twisted. The skin is thin and dark green with pale furrows. These are often used for pickling.

Japanese cucumbers: These are dark green and narrow. The skin is thin with small bumps on it. They can be eaten whole.

Kirby cucumbers: These are often used for dill pickles. They have thin skin and small seeds, and they are crispy.

Lemon cucumber: These are around the size of a lemon, with pale skin. The taste is sweet and delicate.

Persian cucumbers: These are shorter and fatter than the hothouse cucumber. They are crunchy to eat.

 

But this year there’s an even cooler way to celebrate World Cucumber Day!   Hendrick’s Gin is a brand of Gin produced by William Grant & Sons in Girvan, Scotland, and launched in 1999. In addition to the traditional juniper infusion, Hendrick’s uses cucumber and Bulgarian rose to add flavor.   For several years now Hendrick’s  celebrates this day and  wishes to spread love, understanding and appreciation for cucumbers everywhere and invite all those with a curious mind to celebrate World Cucumber Day on June 14 to cultivate and embrace their very own unusual side.

Several bars across the Miami Valley will be featuring  Hendrick’s cocktails on June 14th to celebrate “World Cucumber Day” with a slice of the unusual.  Here they are, in no particular order:

Cucamelon Felon

Mudlick Taphouse:   Cucamelon Felon*

Hendricks Gin, Fresh Watermelon, Fresh Cucumber, Fresh Lime Juice  and House Made Mint Simple                       *its so good it’s criminal

Hole in the Wall  Laid Back Lemonade

Hendrick’s Gin, cucumber syrup, fresh cucumber, lemonade & club soda. Garnished with a lemon wedge.

Lily’s Bistro   Hendrick’s Cucumber Strawberry Old Fashioned

Hendrick’s Gin, Freshly Muddled Strawberries & Cucumber, Simple Syrup & Angostura Bitters. Served on the rocks and garnished with a strawberry and cucumber slice

The Black Watch

The Highland Stag    The Black Watch

Hendrick’s Gin, Drambuie Liqueur, Blackberry Brandy, muddled blackberries & a blend of fruit juices

Carver’s Steaks & Chops    The William Wallace

Hendrick’s Gin, St. Germain Elder Flower Liqueur, fresh squeezed lime, rhubarb bitters, fresh cucumber and an egg white

Canal St. Arcade & Deli   Know it all Hipster

A shot of the unusual Hendrick’s Gin paired with Steigl Radler Grapefruit Beer

Trolley Stop  G & T Mojito

Hendrick’s Gin, freshly muddled mint & lemon, simple syrup, & tonic water. Garnished with a fresh cucumber slice

The Scarla

Sky Asian Cuisine  The Sarla 

Hendrick’s Gin, St Germain Elderflower Liqueur, fresh mint, fresh lime & house made cucumber puree

Patterson Pub   Cool as a Cucumber Soda

Hendrick’s Gin, lemonade, lime juice, fresh cucumber & a hint of club soda

Tickets Now On Sale For Lilys Bistro 5th Anniversary Whole Beast Feast

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Lily’s Bistro celebrating their 5-year anniversary this summer with a  “Whole Beast Feast,” a very special “Nose to Tail” dinner on Thursday, June 21, followed by some special bar events that weekend and then, later on in July, a counterpart 5-course dinner that is all plant-based for our vegetarian and vegan friends.
“Nose to Tail” is a philosophy of eating and cooking where every possible part of an animal is utilized, which minimizes waste and treats each part respectfully and resourcefully. They’ll start with a local whole hog that they will be butchering in house, and the menu will have everything from house stuffed sausages to pressed terrines and candied pork belly with bacon fat beignets. Executive Chef Jansen will be able to work with parts of the animal that are often overlooked or discarded and to tap into his team’s creativity to combine rustic tradition with high end preparations.
Bar Manager Amber Brady is assembling an optional craft beer pairing spotlighting local and Ohio-made beers to accompany this whole beast feast!
Make plans now to join Lily’s on Thursday, June 21 to celebrate the whole hog and 5 years in business! Tickets are $49 which includes tax and tip and can be purchased in advance online here and at the restaurant. The optional Ohio craft beer pairing is $14 and can be purchased on the day of the event.

Lily’s Bistro hosts 5 Course 80’s Themed Dinner

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On Wednesday, February 28 Lily’s Bistro is hosting “Miami Vice” night, a five-course themed dinner complete with tropical cocktail samples perfect for getting you into that yacht lounging state of mind.

 

“This winter’s been extra cold so we wanted to throw an event that would take us to a warmer state of mind,” Emily Mendenhall, owner of Lily’s Bistro said. “What’s not to love about white suits and tropical drinks? We wanted to have a night that transports you to a different time and place for the evening.”

 

Oyster Fest Coming To Lily’s Bistro

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If you’re an oyster fan, you’ll be excited to know that Lily’s Bistro in the Oregon District will host their first annual Oyster Fest from Tuesday, January 9 through Saturday, January 13.

“As a former New Orleanian, I have a special fondness for oysters and miss oyster happy hour with friends. When my kitchen staff suggested a week spotlighting different oysters, I couldn’t have been more excited,” said owner Emily Mendenhall.

Highlights from Oyster Fest include daily $2 fresh oysters, oyster shooters from the bar, and other special preparations of oysters available nightly during dinner service.

“Going with the spirit of our menu that is updated daily, we’ll be offering $2 raw oysters on the halfshell as well as different special preparations based on what the kitchen is feeling creatively ,” Mendenhall said. “We’ve been thrilled with the imaginativeness of our kitchen and the excited responses we’ve been getting from diners. Oyster fest is another great way to offer a unique dining experiences here in Dayton.”

Go To Oyster Fest:

Lily’s Bistro  (937) 723-7637
329 E 5th St, Dayton, OH 45402

Tuesday-Saturday 5pm-10pm

 

4 Course Campfire Inspired Beer Dinner At Lily’s

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On Thursday, October 12 Lily’s Bistro is hosting Rhinegeist Brewery for a special Fall Campout 4-course pairing meal, lead by “Camp Counselors” James Burton of Lily’s Bistro and Trevor Sutherland of Rhinegeist Brewery.

“Our Sous Chef James has worked in kitchens before with Trevor, who now represents Rhinegeist in the Dayton area,” Emily Mendenhall, owners of Lily’s Bistro said. “This Campout idea came about because we wanted to celebrate the late fall weather in a fun way, hopefully outdoors on the patio.”

The Fall Campout will take place on the back garden patio with a backup plan of hosting it in the “mess hall” (bar area) if fall weather doesn’t accommodate.

“We want it to be a whole evening thing,” Mendenhall said. “We’ll have the fire pit going out back with marshmallows to roast over the fire and Kyleen Downes playing some singalong songs. So stick around, tell ghost stories and enjoy jacket weather and the warmth of a fire!”

The Fall Campout’s menu includes…

Arrival
– Welcome cocktail with Rhinegeist Bubbles and “trail mix” of spicy seasoned mixed nuts and dry cured salami.

1st course – paired with Peach Dodo
– Oyster on the 1/2 shell topped with a pickled red onion and micro radish “salad” dressed with fresh lemon juice.

2nd course – paired with Franz Oktoberfest
– Bibb & radicchio salad with a roasted pumpkin/octoberfest apple cider vinaigrette topped with gorgonzola and pepitas

3rd course – paired with Truth IPA
– Braised pork belly on a bed of creamy butternut squash polenta, topped with a au jus sauce served with lightly butter sautéed lollipop kale.

4th course – paired with Penguin Blonde Stout
– Gingerbread spiced pound cake with a warm fig reduction and garnished with pecan brittle.

For those interested in attending the Fall Camp Out, the event costs $39 and takes place at Lily’s Bistro on Thursday, October 12 at 5:30pm. Tickets are available online.

Oregon District Now Has More Brunch Options

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Brunch at The Trolley Stop

Starting this Sunday, April 23rd The Trolley Stop, located at 530 E 5th St,  will open their doors on Sunday for  brunch (menu shown right)  from 11am -2pm, then remain open the rest of the day with their regular menu.

This is awesome news for those that have enjoyed their Saturday brunches, but now you have one more day to enjoy their patio oasis and enjoy a leisurely meal.  Of course you’ll want to indulge in the make your own bloody mary or mimosa bar, where you can create your own special concoction for just $7.

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The Trolly Stop is proud to serve farm fresh eggs, sausage and pork from KJB Farms in Tipp City as well as locally grown vegetables from Fulton Farms and Patchwork Gardens.  Their menu offers options for vegetarians and vegan guests.

Did you know you can rent out the small house out back for small private parties? There are 3 small rooms, a restroom, and a bar, and it seats 20-25.

Trivia Fact:  The  building was constructed in 1839 and is the oldest continuously operating tavern in Dayton.

Salar Brings Back Brunch

We’ve missed brunch at Salar, but now it’s back every Sunday from 11am -2 pm!  Reservations are suggested for this eatery located at 400 East 5th Street and can be made at (937) 203–3999 or book online with OpenTable.

Chef Margot Blondet serves up a menu bursting with the rich flavors and passion of her native Peru.  Here’s a peak at the brunch menu:

 
Other great options for brunch in the District include:

 The Dublin Pub

The Carvery & Buffet brunch served from 11am – 3pm and  includes Farm Fresh Scrambled Eggs, Bacon, Sausage, Home Fries, Fresh Fruit, Biscuits, House Made Sausage Gravy, Made To Order Omelettes, Carving Station With Assorted Entrees, Salads, Side Items And Desserts.$17.95,  $ 7.99 for kids 12 and under kids under 5 free

Blind Bob’s

Serving up great breakfast sammie’s, tropical oatmeal, orange french toast, and Bob’s Benedicts Saturday and Sunday 11am – 3pm  Brunch entrees run $6-9 and can be complimented with a Bloody Mary or Bloody Maria.  Outdoor dining is available on the patio at 430 E 5th St.

Lily’s Bistro 

Known for their New Orleans inspired Beignets, breakfast burritos, waffles, disco fries or  their Hangover Cure- a big bowl of potatoes, scrambled eggs, onions, peppers, cheddar cheese, and mushroom gravy served with toast, you can enjoy brunch Saturday and Sunday from 11am-3pm.  Entrees range from $10 -13 and Lily’s is located at 329 E 5th St and their are 3 outdoor patios to enjoy dining al fresco.

 

Dayton Bar Star: Amber Brady

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Amber Brady Dayton

Dayton Bar Star: Amber Brady of Lily’s Bistro

When you are bartending in a place like Lily’s Bistro, being curious is part of the job. They are constantly exploring what they can do with seasonal, fresh ingredients, meaning their menu is perpetually evolving. As their food menu changes, their cocktail, beer, and wine menus are always changing with it. Amber Brady, head bartender at Lily’s, has been handling that job for a long time and handling it well. She embraces the challenge of keeping up with all the working parts in the cocktail menu, from developing cocktails that pair well with food to navigating the complexities of Ohio liquor constraints.

Beyond her considerable talents, she has a personality that could light up a few city blocks. Her pride in the city she works in is almost a force in itself; she sees the wealth of culinary and bar talent Dayton possesses. The specials that Lily’s offers every evening are for a good reason. Emily and Amber use those to test concepts that, with a little bit of tweaking, could end up on a future menu. The well-curated cocktail, wine, and beer menus have something for every taste. If you love the classics, there are a few explorations of those cocktails. Those that want something more adventurous also have their Funky section to try out. And every new menu offers at least one gin, vodka, tequila, whiskey, and rum cocktail.

Lily’s chef,servers, Amber and owner Emily all have input on the cocktail menu.

Amber also knows how hard it can be to keep up the creativity. She enlists the whole staff to come up with their own ideas for cocktails, or suggestions for beer and wine. They know that there is wisdom in crowds, and they use it to keep their menu lively. The other challenge to the creativity, one that all Ohio bars face, is the state removing liquors to sell. Ohio controls what can and cannot be sold commercially in the state, so some of the bitters and Amari that Amber loves can be lost if they are not robust sellers. She does not lament it, she just sees it as an another challenge. This encourages more experimentation but ultimately is it difficult when a spirit can no longer be sold in a state. While a fine rhubarb liqueur can be replicated, there are subtle nuances that would be lost from a century-old family recipe.

If you have not met this bartending bundle of energy, you need to head over to Lily’s Bistro and experience Amber for yourself. Not only is she one of the top bartenders in the Dayton community, she is a huge advocate for the city where she creates those cocktails. If love is a secret ingredient in a drink, her drinks are filled with them.

How did you get into bartending?

I started in the service industry in the kitchens and back of the house. I have worked in several bar and restaurants and had bar-backed some. I had also worked auxiliary bars during high volume events. While I was working at Blind Bobs, Lily’s was born, and I came on as a server from the beginning. This opportunity grew into me bartending full time and eventually becoming the bar manager.  I had always wanted to go a bit beyond volume bartending, and more into the culinary side of the craft and learn more about obscure spirits.

What is your favorite drink to make?

I enjoy making most drinks! I have favorites of the moment, however, I just really enjoy finding a good balance, putting it in front of a guest, and getting an honest reaction, hopefully a good one!

Which drink makes you internally cringe?

I don’t think any specific drink does that. Possibly a mojito on a super busy night, when I’m low on mint. We call it the “Mojito Effect”: once one goes out, every guest wants one. However, it’s a great drink that I don’t mind making at all, as long as there is plenty of mint!!

Do you have a favorite spirit you like to work with?

I tried to narrow it down but I just couldn’t! I love bourbon and gin especially, but I absolutely love just about any Amaro you put in front of me. I love being challenged by a spirit that might not be that accessible to most people and I really appreciate the craft that is behind most Amari.

The story behind the name Porn or Pawn is amazing…

When you go out for a drink in Dayton, where is your favorite place to go?

We have so much bar talent in this city! I have a toddler, so I don’t get out much, but when I do I enjoy great cocktails at Coco’s, Wheat Penny, or Corner Kitchen, or a Porn or Pawn Pepper Ale at Toxic or a flight at Warped Wing. And of course, I love PBR’s on Bob’s patio!

Who is the most famous person you have served?

I made drinks for the Mayor of New York, Bill de Blasio. Sean Lennon was in Lily’s for lunch one day and I poured his girlfriend a lemonade. I’ve made Dave Chappelle a few mules.

What do you do when you are not bartending?

Spend time with my husband and son. I also go to school, work on a horror podcast and try to find time to play in bands! I’m a busy gal.

What are your favorite trends from the last year?

The resurgence of mezcal! Keep it coming!

What trends do you see coming to Dayton over the next six months?

Beverage wise, I think more rose, more sour beers, mezcal, and coffee cocktails! And I don’t mean Irish coffees, I mean coffee as a bitter component rather than the main ingredient!

What advice do you want to give bartenders just getting into the business?

Experiment. Keep an open mind. Find balance, speed, and consistency.  Use jiggers. Learn as much as you can about everything behind your bar. Have fun with it!

What do you love most about Dayton?

We may be a smaller city, but we have a lot of heart. We find a way to reinvent and persevere and that’s inspiring.

Amber, her son and husband at Halloween.

Most interesting thing you have seen from behind the bar?

While I have definitely seen a lot of crazy stuff in this industry, each Hauntfest on 5th that I work brings a whole new set of interesting sights to see!

How has bartending changed in the time you have been in the industry?

I think that we think more of the bar industry than we once did. I think that in Dayton, Ohio, we are keeping up with the bigger cities and not just as bartenders, but as bar patrons. The bartending scene is constantly evolving. The business of booze is thriving. Here in Ohio, we have distilleries and breweries popping up everywhere. Social media has fueled the craft everything trend, including cocktails. As trends flow from bigger cities to smaller ones, we all grow. Our bar guests evolve as well. They are becoming more educated and open minded when it comes to their choices in beverages.  I think that rules.

What do you wish customers knew that helped you do your job?

That a bar’s signature cocktail list is theirs, and we don’t all have the same drinks and ingredients.  However, I will try my best to make something you’ll enjoy! Talk to us, we want you to enjoy your drink!

If you were not a bartender, what career would you be pursuing?

I am actually attending Sinclair Community College to hopefully one day become a Physical Therapist Assistant. However, it will be hard to get me out from behind the bar completely. I love what I do!

 

Lily’s Bistro Bar Hours are: Tuesday-Thursday, 5pm-10pm; Friday and Saturday, 5pm-11p.  Visit Lily’s at 329 E 5th Street in the Oregon District

Lily’s To Host Ohio Spirits Tasting

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“In addition to a number of great breweries, Ohio has some amazing distilleries,” Emily Mendenhall, owner of Lily’s Bistro said. “We want to focus on some of our favorite spirits being made in the state, or in the case of Belle of Dayton, right down the street! I think people are going to be impressed with the range and quality of what’s being made here, and with our Bar Manager Amber leading the event, she is going to introduce folks to the spirits, and also how to mix them into
craft cocktails, which will be a lot of fun.”

The Ohio Spirit Tasting will feature OYO Stonefruit Vodka, Watershed Distillery Bourbon Barrel Gin and Watershed Nocino black walnut liqueur, and Belle of Dayton Gin. Each spirit will be tasted and discussed by Bar Manager Amber Brady. Brady will then showcase the spirits in sample craft cocktails. “I’m really excited about our ‘Oaxacan Winter’ cocktail-it uses tequila, mezcal, fresh lemon, pear liqueur, and Watershed’s black walnut Nocino made in Columbus. It’s an unexpected combination but ends up working together  in a really unique way!” Brady said.

Lily’s will also be sampling their ‘About Thyme’ cocktail featuring Belle of Dayton gin, which Brady won first prize with at the Dayton Visual Art Center’s “Artful Cocktail” contest. Brady will talk about the art of crafting a cocktail to highlight each spirits unique flavor profile and is in the process of creating some additional cocktails for the special event.

A small plate prepared by Lily’s Bistro’s Chef Amy Finch will accompany each of the spirit tasting and cocktail sample. For those interested in The Ohio Spirits Tasting, the event costs $39 which includes tax and tip, and takes place on Tuesday, January 31 starting at 6:30pm at Lily’s Bistro. Tickets can be purchased online.