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Nibbles

Last Call For Nibbles

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Construction of the new Watermark restaurant in downtown Miamisburg is wrapping up and soon they’ll open their doors to the public to serve.

 

Which means that this is the very last week you can dine in Nibbles intimate dining room.

They are still serving the amazingly popular Pork Belly Tacos, New England Shrimp Roll, Fried Green Tomatoes, and Sweet Corn Bisque!

Desserts include Tres Leches Cake, an Intense Dark Chocolate Ganache Torte, and the new (and insanely good) Kona Stout Ice Cream!

Nibbles serves dinner Wed – Sat from 5:00 – 10:00 pm and Chef Maria would like to invite you in for one last meal.

Nibbles  will continue to be the brand name for their catering services and at Watermark you can host private parties in the new PRIVATE ROOM.

You can view the dinner menu HERE.

 

Christmas in July Giveaway!

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DaytonMostMetro.com and DaytonDining have a long tradition of celebrating Christmas in July!  It’s a simple way to thank you for reading and sharing about our local eateries.  We do our best to keep you up to date on all the tastiest news in the Miami Valley, and we’ve partnered with some of our favorites this week to offer you a chance to experience all their yummy goodness.

All you have to do is share this post, or the image below on your social media and tag @DaytonDining so we can see it. Leave a comment on which restaurant you’d like to visit and why.  Each day we’ll randomly select a winner and post it on our DaytonDining Facebook and twitter. Post it every day for the most chances to win! We’ll post our first winner Tuesday morning, and then each morning we’ll post another winner. Good luck!

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Nibbles hosts Tiki Night!

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Nibbles Restaurant at 105 S. Second Street in downtown Miamisburg brings in  Summer with Tiki Night on Tuesday, July 11th at 6:30pm. This special event will feature food with a tropical theme, paired with classic Tiki drinks sure to wash away your troubles!

Four courses of Chef Maria’s delicious food each paired with a mini-cocktail from our Barman’s trove of tropical concoctions for $64 per person.  As with most of Nibbles theme nights-this will sell out quickly!

 

 

Four Course Dinner Menu with Cocktails

Hawaiian Poké
the traditional island favorite, marinated in soy, sesame, and citrus
Paired with: Trader Vic’s Mai Tai
From a base of rum and Orgeat, comes this minor miracle
Werewolves may be sighted in the vicinity.

Braised Pork Belly Tacos
with grilled pineapple-mango-jicama slaw
Paired with: Fog Cutter
A triple-threatof rum, brandy, and gin, known to induce untoward behavior.
Polynesian Fish Ribs
crispy Pacu ribs in a sweet Pacific glaze with fried plantain chips
Paired with: Zombie The ultimate Tiki drink! A special blend of rums, fruit
juices, and secret spices.
All hail Don the Be achcomber!
Coco Lopez Rum Cake
a Polynesian spin on Tres Leches, with cream of coconut and a rum soak
Paired with:  The Genuine Piña Colada
Made just as God intended, with Coco Lopez and pineapple juice.
Takes you right back to Ricky Ricardo and the Club Babalo

Reservations by phone only!
(937) 802 -0891

 

Nibbles Announces Spring Menu

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Chef Maria Walusis has just announced her 15th seasonal menu. The Miamisburg eatery, that recently announced that they will be moving to a new location, two doors down from their current space on Second Street, changes it’s offering each time the season changes.

The spring menu will include the return of their rich, creamy Crab Fondue, and Tenderloin Sliders made with from their own special grind of Prime Filet!  Nibbles serves dinner Wed – Sat from 5 – 10 pm and reservations are suggested, as there less than 30 seats in the dining room.  The new location, which will be called Watermark  will add a bar area with 40 seats, 40 seats in the main dining room as well as a private party room, and most importantly a much larger kitchen. But in the meantime, you’ll want to visit Nibbles and enjoy an amazing dining experience, orchestrated by Chef Maria, recently named Top Chef in the 2nd Annual Chef Showdown at the Home and Garden show.

Below is Menu #15 from Nibbles:

Not Entrées
Crab Fondue – 14.
lump crab blended with creamy cheeses, butter, garlic, and spices
served with crispy tortilla points

Shrimp Griddle Cake – 12.95
Spanish paprika-dusted shrimp over corn griddle cake with sautéed peppers and onions,
smoky chipotle brown butter, pickled red onions, scallions

Spring Salad – 7.
asparagus salad with greens, shaved fennel, cucumber, lemon vinaigrette

Parsnip Bisque – 7.95
delicately seasoned creamy parsnip purée garnished with house-made croutons

Panko-Crusted Brie – 10.95
warm panko-crusted brie with fig jam and walnuts, served with wonton crisps

Tempura Green Beans – 7.95
tender green beans in a light and crispy tempura, with lemon-garlic aioli

Tenderloin Sliders – 10.95
house-ground tenderloin sliders on petite brioche topped with foie gras & bacon spread,
smoked gouda, pickled red onion, house-made pickles
Entrées
Thai Noodle Salad – 15.95
buckwheat soba noodles, shaved red cabbage, carrots, snow peas, Asian vinaigrette
Add Shrimp – 5

Pork Tenderloin – 25.95
pork tenderloin medallions roasted with Herbes de Provence, apple butter demi-glace
with savory apple-rosemary bread pudding and haricot vert with herbed butter

Grilled Swordfish – 28.95
7-oz steak topped with rhubarb salsa, accompanied by a quinoa grain salad
with red wine vinaigrette, diced cucumber, herbs, yellow pepper, black beans

Filet Tips Stroganoff – 26.95
tender cuts of beef filet simmered in a rich demi-glace and topped with mushrooms,
over hand-cut fresh pappardelle pasta

Prime Filet Mignon – 34.95
filet of beef tenderloin, with fresh asparagus,
sweet potato rosemary hash with caramelized onions
Desserts
Napoleon – 7.95
layers of flaky pastry with butter-rum cream and strawberry-rhubarb ginger compote

Chocolate Mousse Torte – 7.95
dark chocolate hazelnut torte with a soft mousse center, topped with chocolate ganache
on a chocolate graham cracker crust and dusted with hazelnuts

Pistachio Ice Cream – 5.95
creamy house-made ice cream served with a fresh butter cookie

Sides – 5 ea.
apple-rosemary bread pudding – fresh asparagus – sweet potato hash
haricot vert with herbed butter – quinoa grain salad

Stanley Tucci’s Big Night Inspires Restaurant Special Event

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Back by popular demand. Chef Maria at Nibbles, located at 105 S. Second St in downtown Miamisburg.hosted this event in the fall and sold it out quickly.  Due to popular demand she’s brought in back again for 2 nights, Tues & Wed, March 21 & 22.

 

Inspired by the classic 1996 restaurant movie starring Stanley Tucci and Tony Shalhoub, Nibbles  invites you to experience the Big Night – complete with the incredible Timpano!  Watch the party guests enjoy it in this clip:  il Timpano  (Note – language alert!)

FIVE DELECTABLE COURSES

All paired with wonderful Italian wines, from  Allied Wines who will be there to help host the event and answer your questions!

Don’t miss it this time!

Antipasto

Charcuterie Platter

Warm olives, grilled vegetables, cured meats, red pepper pipperáde

Paired with: Astraio Viognier

This sur lie wine calls to mind honeysuckle and juniper on the nose, well-balanced with fruit and acidity, a touch of mineral on the finish.

Primo

Fresh Mushroom Risotto A blend of savory mushrooms in our special risotto, with fresh Parmesan

Paired with: Nero d’Avola These wonderful grapes bring you a wine with an ample bouquet, filled with plum, cherry, and spice. Flavors of mushroom and espresso join the exquisite tannins leading to a long finish.

Secondo

Timpano

Indescribably delicious pasta crust overstuffed with ‘the most important things in the world’.

Paired with: Sassabruna An incredible blend of 80% Sangiovese, with Merlot & Syrah. Aromas of ripe red fruit, spice, and licorice compliment a rich, medium-bodied, savory palate with mixed berries and milk chocolate.

Formaggi e Frutta

Tallegio with fig jam and walnuts, with crisps Paired with: Negroamaro Fragrant notes of cherries and coffee lead to flavors of cracked pepper and exotic spice. Chewy tannins and a rich mineral finish.

Dolce

Almond Cake
Dusted with powdered sugar, toasted almonds, schmear of chocolate budino, candied orange peel

Digestivo

Limoncello or Sambuca

Reservations by phone only! (937) 802-0891 This event *WILL* sell out, (Wed is sold out, still a few seats for Tues)  Please reserve your seats as soon as possible! Please note that a credit card hold will be required for all reservations. This special Italian Feast is being served banquet-style. No private tables.

This wonderful Italian Feast will be served banquet style, so we regret that no private tables will be available.

Interested in learning a bit more about the movie (and the food)?
Try these stories:

Bon Appetit Magazine Interviews the Cast of Big Night

Big Night and the American Food Revolution

Nibbles Newest Menu Features Italian Food

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Chef Maria at Nibbles  has just released Menu 14, which is a return to one of their most popular themes: Italian food!
Old favorites are joined by debut dishes such as a classic Osso Buco. Our beautiful Faroe Island Salmon (pictured here on the cover of Dayton Magazine) makes an appearance, and by popular customer demand  the Prime Filet Mignon will now be a permanent fixture!
And even more exciting, Nibbles will now be open an additional night:  Wed & Thurs 5 – 9pm  and Fri & Sat  5-10pm.  With only 35 seats, reservations are definitely suggested at this charming eatery located at 105 S. Second Street in downtown Miamisburg.  You can call 937-802-0891 or reserve on their website.

Not Entrées  

Creamy Mushroom Bisque–7 gf
fresh mushrooms, cream, onion, and herbs
GrilledOctopus–11 gf
Andouille, fingerling potatoes, fennel, zucchini, grilled lemon
Lamb Lollipops–18 gf
New Zealand rack-of-lambwith garlic aioli-pistachios-fennel fronds
Veal Ricotta Meatball–8
 tender braised veal and herbs with house-made ragú topped with shaved parmesan and served with crusty bread
Deconstructed Bruschetta–10
goat cheese béchamel topped with herbed oven roasted tomatoes, onion, garlicserved with crispy flatbreads
Mango Ceviché–12gf
scallops, shrimp, fresh mango, jalapeño, lime
Crazy-Good Foie Gras Grilled Cheese–16
foie gras, bacon, and sun-dried tomato spread in a toasted cheese sandwich artisan bread and melted fontina,served with house-made potato chips
Watercress Salad–8
with roasted beets, fresh orange, goat cheese crumbles pistachios, orange-balsamic vinaigrette

Entrées

Pasta Puttanesca–19 gf
house made fresh pasta ribbonsin a sauce of Kalamata olives, garlic, capers,tomato, crushed red pepper, with shaved parmesan and herbs
Volcano Pork Shank–24
crispy pork shank with charred ratatouille sherry vinegar demi-gláce
Osso Buco–34
cross-cut veal, slow-braised and served over rosemary polenta with cipollini onions, duck fat-roasted carrots, gremolata
Seared Salmon–25 gf
Faroe Island salmon over wilted spinach and caramelized onions topped with roasted tomato and olive tapenade (pictured right)
Prime Filet Mignon–34 gf
filet of beef tenderloin, with caramelized tomato-balsamic glaze with potato puree, haricot vert
with herbed butte

Desserts

Budino Di Cioccolato–8 gf
creamy bittersweet chocolate, Bourbon, pinch of cayenne, whipped cream (pictured right)
Limoncello Cheesecake –9
graham cracker crust, candied lemon peel,whipped cream
Pumpkin Maple Spiced Custard –8 gf
creamy Mascarpone blended with roasted pumpkin, real maple syrup, and spices

Sides–5 ea

.
potato purée–grilled ratatouille–haricot vert with herbed butter

NIbbles Launches 12th Seasonal Menu

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Right in the center of historic downtown Miamisburg, is a quaint little 800 square foot restaurant run by Chef/Owner Maria Walusis (learn more about her in our DMM 10? interview).  It is also home to Chef Maria’s catering business. Nibbles seats just 35 guests at a time, and features a a new menu with each season. 

Chef Maria  just recently posted Menu # 12.  Highlights include savory fried oysters, Butternut Squash Bisque, a Wedge salad that Chef declares is the best you’ll ever taste, a seared scallop appetizer or goat cheese ravioli and that’s just to get you started!

Entrées will include a Pork Saltimbocca with prosciutto and sage and braised red cabbage, a Pan Seared Cod, Smoked Beef Brisket and a Roasted New Zealand Rack of Lamb

f6c89a39-d92d-433d-8a7a-4577ec3ab364 Dessert will feature the return of the Baked Apple Rosette (pictured left), a Campfire S’mores Cake and a Pumpkin Tart.

If you’d like to dine at Nibbles, reservations are suggested and they are open Thursday – Saturday from 5-10pm.  You’ll find them at 105 S. Second Street, where you can park on the street, and then follow the walkway to the entry around the building.

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10 ? With Chef Maria from Nibbles

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sxou03rnqvukicxc_400After 20 years as a dental hygienist, Maria Walusis decided it was time for a career change.  So she began to apprentice with accomplished chefs from L’Auberge and  Cumin in Cincinnati, restaurants that have since closed.  She launched her catering business about 6 years ago and then in Jan of 2015 she opened the intimate  800 square feet fine dining eatery Nibbles at 105 S. Second Street, which is the former Hamilton Hotel building in historic downtown Miamisburg.  Seating just over 30 guests inside, patio seating doubles the occupancy when weather permits.

Chef Maria shares that she customizes her menus “each season so you can have a unique food experience and not the same old thing you see all the time.”  With the start of summer, she introduces her 11th menu starting with a shrimp roll, fried green tomatoes and lobster hush puppies.  Entrees include her amazing chile relleno, jerk chicken or a tomahawk pork chop. See the full menu here.

 

Chef Maria agreed to take a break from cooking long enough to answer our 10 ?’s interview:

 

Vodka-cured Salmon with Soy Cubes, Yuzu Gelee

Vodka-cured Salmon with Soy Cubes, Yuzu Gelee

What is your favorite ingredient to cook with?    Hard to pick just one!  I love all seafood and there is always a variety of seafood items on our menus!  The current menu has lobster hush puppies!  I am already craving some.

What ingredient do you dread?
Artichokes are a pain in the butt.  They are prickly, and quickly turn a yucky shade of gray. I love to eat them but hesitate to work with them.

What’s your favorite dish to make?
I have a thing for braised meat of any kind. It’s some comforting and homey and smell amazing when cooking and just falls apart with a fork.

What’s your favorite pig out food?
Definitely pizza!  Pizza is amazing and when you want something late at night it’s the way to go!

What restaurant, other than your own do you like to dine at in the Miami Valley? There are so many great places and great chefs here in Dayton!  I like to support all the chefs as much as I can. Favs are Rue Dumaine, Meadowlark, Wheat Penny and Salar!  Very excited about some of the new places coming to Dayton soon like Basils!

Brown Sugar Shortcake with Rhubarb and Candied Ginger

Brown Sugar Shortcake with Rhubarb and Candied Ginger

What’s your best advice for home chefs?  Cook! Cook! Cook!   Read cookbooks and study and just cook. Try  new things and have fun creating.

If you could invite any 4 guests to a dinner party who would they be and why?
I would invite all the local chefs who could get away from their restaurants!  We all work so hard and its difficult to actually get together for any sort of social time, so to be able to get us all together and cook some great food and kick back together would be awesome, and spoil them a little bit with some great food.

Who do you look up to in the industry and why?
I have had some mentors who have encouraged me along the way to becoming a chef and are a source of support, and answers to my sometimes silly questions.  Chef Anne from RueDumaine has taught me a lot along with Chef Michael from Michael Anthony’s at the Inn in Versailles.  Two amazing chefs with different styles and strengths who have both influenced my cooking and how I run my restaurant.Nibblesoutside

What do you do in the Miami Valley on a day off?  Well, since I haven’t had a “day off” in weeks I’m not sure!   We go out to dinner/drinks when we can to enjoy someone else cooking for us!  WE enjoy spending time with family and friends, our daughters and parents.

Share a kitchen disaster, lucky break or an interesting story:
I was running a private party for another chef as a favor, a private party in a home. As I was trying to get the filet cooked to temp it was taking forever and I finally realized the oven wasn’t working. I opened the door to the pro-viking range and the entire door literally fell off the oven into my arms! I was completely horrified and had to figure out how to finish cooking steaks for 60 guests with no oven!!