Are you The Prisoner of love, or are you Unshackled? Find out at Bonefish Grill’s exclusive dinner — with four chef-crafted courses, each paired with an irresistible wine from The Prisoner, Unshackled, Kim Crawford and Meiomi.
COURSE 1 – CRISPY BANG ARTICHOKE SALAD
Fresh spinach tossed in house-made citrus herb dressing, topped with goat cheese, pickled vegetables and crispy artichokes tossed in the one and only Bang Bang sauce you know and love.
KIM CRAWFORD SAUVIGNON BLANC
With a bouquet of citrus and tropical fruits, this wine has a vibrant acidity that brightens the flavors of the salad.
COURSE 2 – SCALLOP & SHRIMP RISOTTO
Creamy parmesan corn & bacon risotto, topped with roasted bay scallops and wood-grilled shrimp.
MEIOMI PINOT NOIR
The ripe berry notes complement the scallops while the subtle spice notes enhance the smoky and savory risotto.
COURSE 3 – LOBSTER IMPERIAL FILET
Wood-grilled 7 oz filet mignon crowned with rich lobster cream imperial, topped with crouton crumbs and drizzled with lemon butter, served with roasted new potatoes and grilled asparagus..
THE PRISONER RED BLEND
The robust profile of this wine is the perfect pairing to the flavors of the wood-grilled filet and creamy seafood topping.
COURSE 4 – RED WINE CARAMEL BROWNIE
Rich, flourless brownie, chef-crafted Unshackled red wine caramel sauce, garnished with cranberries, and served with fresh whipped cream.
UNSHACKLED CABERNET SAUVIGNON
An extension of The Prisoner, Unshackled’s dark fruit flavors and hint of spice complement the rich and indulgent flavors of the flourless brownie.
THURSDAY, FEBRUARY 19 | 6:30PM | $70 PER PERSON*
*Excludes tax and gratuity. Time, price and participation may vary by location.
Bonefish Grill, 2818 Miamisburg Centerville Rd, Dayton
Make reservations here: https://www.opentable.com/r/bonefish-grill-dayton






































There’s a new breakfast joint in Miamisburg. Rye Toast opened quietly last week at 1015 S. Main Street, in the building that formerly housed Star City BBQ. Chef Tom Tiner and his wife Connie bought the building and after years of working in corporate kitchens, they finally have their own place. He said he’d driven by it many times and when the BBQ joint closed in September of 2018 he had called the owner and chatted with him. As the pandemic changed things, he kept thinking about it, and finally made the decision to become his own boss.
In explaining the logo, Chef Tiner shared that it pays homage to his late father, highlighting his initials R and T. His dad was a marine then served as a sheriff in Waco, Texas who loved to paint. The green behind Rye Toast represents a roller brush, while the circle around the initials is done with a brush. The 1820 was his father’s call tag used over the radio for police business.




Rye Toast
The Joo family has been working on an exciting new business venture in downtown Miamisburg: Entropy Brew Co.


































