Course 1: Au Bon Climat Pinot Gris/ Pinot Blanc paired with baby spinach and toasted bacon salad and a warm, sautéed mushroom vinaigrette.
Course 2: Aerena Chardonnay served with curried mozzarella cheese stuffed turkey meatballs and jasmine rice.
Course 3: Ferrari Carano Siena and Coq au Vin accompanied by creamy polenta cooked with goat cheese and thyme.
Course 4: Torres Familia Gran Coronas Cabernet to enjoy with Pistachio encrusted lamb lollipops on a bed of parsnip purée.
Course 5: JCB 69 Sparkling Rosé and lemon pie.
Salar Restaurant & Lounge is dedicated to sharing an upscale yet casual Peruvian and French dining experience with the greater Dayton area. Since reopening in 2018, the Salar team has put an even greater focus in sharing it’s mission with younger foodies living in and around the Oregon District. In addition to a new weekday Happy Hour, Salar is extending weekend hours starting the first week of March.
Salar Restaurant & Lounge has launched a new Happy Hour menu to celebrate the coming of spring that features exclusive cocktails for $8.75 and light bar bites for $7 or less. Happy-Hour exclusive cocktails include a classic Old Fashioned, margarita, moscow mule, vodka raspberry gimlet and strawberry daiquiri. Other drink options include $5 house wine, either red or white, and $1.00 off all beer both bottled or on draft. The Happy Hour food specials offer a unique peek at Salar’s worldly flavor, without the financial commitment of a full dinner. The menu features Spicy Orange Pork with fried pork tenderloins with tangy carrot slaw for $5, Chicken Skewers with green onion, aji amarillo salsa and jasmine rice for $6 and Fish Tacos with Guajillo and apple salsa, roasted garlic aioli, arugula and pickled onions for $7. Happy Hour is served Monday-Friday from 4:00-6:00 exclusively to customers seated at either of Salar’s two full-service bars.
In addition, Salar will now keep it’s main bar open until Midnight every Friday and Saturday. Salar will transition into a late-night speakeasy vibe, using its side door on 5th Street as an entrance to the bar-only service area. Live music will be featured occasionally for special occasions such as holidays or the Oregon District “First Friday” events. Salar’s kitchen closes at 10:30pm on weekends.
400 East 5th St in the Oregon District
Bar opens at 4:00pm Monday-Sunday
Kitchen opens at 5:00pm. Kitchen closes at 9:00pm Sun – Thurs,
Kitchen closes at 10:30pm on Fri-Sat
Originally a fashion designer hailing from the capital city of Lima, Peru, Margot Blondet has always been passionate about creating beauty. After spending some time in France, she decided to leave fashion behind and return home.
When her best friend opened a culinary school with Le Cordon Bleu, Margot saw it as a golden opportunity to pursue something she enjoyed while spending time with a beloved friend. After studying and working for nearly two years, word got around of her delicious food. People started asking Margot to come to their house to cook, all while she continued to take classes at the culinary institute. Becoming a chef wasn’t her first path, but it became clear this was a world in which she could weave together her love for cooking and making beautiful things.
“It’s a lot of thinking. Every dish needs to be pretty, not just good,” states Margot Blondet, Executive Chef and Owner. She spends the next hour describing to me all that truly goes into designing the perfect experience when dining at Salar. “It’s a theater” she states. No detail is too small.
“Coming to a restaurant is not only about the food, I think it’s about the space, where you’re sitting. It’s about the plates you are being served on. It’s about the lights, music, the service, the smell.” Salar Restaurant and Lounge is located in the ever-popular Oregon District in Dayton. The area is filled with many eateries but one glance inside Salar and you won’t be able to deny the unique elegance and charm.
In 2005 Margot elected to relocate herself and her children to Florida for a much-needed change. She had only planned on staying just a few months, but life had a surprise in store for her. She reconnected with her high school sweetheart, and they picked up their relationship and fell back in love. When he was offered a job in Ohio they moved together and got married.
Margot did some catering for some time when she met the owner of Sidebar. She was asked to help open the restaurant here in Dayton and one in Columbus for him. Although that establishment closed, the owner of the building was so impressed with her work, he offered the space to her if she was interested in opening a restaurant of her own, and that is how Salar was born.
Salar, which means to salt, or season, was opened in 2013. “I love salt. Salt is the essence of life.” Margot points out the many pictures of salt around the restaurant. Most of the pictures were of the salt mines in Peru, which Margot has visited herself. The salt mines are still active, as they have been since the time of the Incans. Chef Blondet has many varieties of salt in her kitchen, all with a distinctive flavor of their own.
When asked what she loves most about cooking she tells me that she is not the most patient person. Delayed gratification is a difficult thing, but with cooking, you get rewarded straight away. She goes on to say, “You feed somebody, and they try it and they like it. You see their face and its immediate.” Feeding someone a good meal is satisfying, “The restaurant came after the food by logic.”
The food at Salar isn’t strictly traditional Peruvian cuisine if there ever was such a thing. Margot describes Peru as “the catalog of the world.” Everything from their culture to their dining has been influenced by immigrants from all over the world. “We have a lot of Chinese immigrants. A lot of Italian immigrants… We were conquered by the Spanish too.” They also have influences from Africa, and the Middle East. In addition to all the cultural influences, Peru is known for its over 90 microclimates. Microclimates are pockets of weather conditions that differ from atmospheric conditions nearby. These variations mean the food available locally is entirely dependent on what part of Peru you reside in. “I haven’t even eaten all the food”, Margot chuckles.
The food at Salar Restaurant and Lounge is all house-made. “If you want French fries, you have to peel the potatoes.” Margot is dedicated to sourcing the best ingredients in the market, as flavor and quality are priorities for her. Even the cocktails are made completely from scratch. “I put a lot of love. This is like my second house”.
Owning a restaurant has not come without adversity. In 2017 Margot was awoken with a phone call letting her know her restaurant had caught fire. “I thought it was a prank at first.” Sadly, this was no joke. This was a very painful process for her, especially because she felt responsible for her employees. It took 9 long months to get the restaurant open again. As difficult as that was for her, Margot’s mindset looking back at the whole experience is impressive. “It was an opportunity, as much as it was a bad thing, in the end, once you pass it, you see it as a good thing because everything is brand new. You build something better.”
Through the course of the remodel, Margot gave special attention to every aspect from the Peruvian art adorning the walls to the stunning chandelier hanging in the Pisco bar that Margot put together with her own hands. Pointing to an alluring waterfall feature, she informs me that it’s not just for aesthetics, but also doubles as an air purifier. Everything in the entire space has been chosen with much thought, all intended to cultivate an atmosphere and give the diner much more than a delicious meal. “That’s the whole mentality here that we try to do. From him (pointing to the gentleman greeting the customers at the door) with a big smile to welcome you.”
Margot gives me a tour of the restaurant, and somehow each room is more lovely than the last, ending at the intimate outdoor patio space. I marvel at how she has pieced together each component of the experience together like a puzzle. “The food is just one piece of it. The food is a start. It wouldn’t be possible without all the other elements.”
- 400 East 5th Street
- Dayton, OH 45402
- (937) 203-3999
NoshUp at Salar Sun, Feb 23
Get a plate full of some great Peruvian cuisine and meet Salar Chef-Owner Margot Blondet, who will share her story of Lima to Dayton and fashion to food.
SEATINGS & INFO
There are 3 seatings for this event:
- Seating 1: 2:00 PM – 3:30 PM
- 60 ticket capacity
- Seating 2: 4:00 PM – 5:30 PM
- 60 ticket capacity
- Seating 3: 6:00 PM – 7:30 PM
- 60 ticket capacity
Buy your tickets online here.
Vegan and Vegetarian plates are available. Please be sure to select your preferred option on your ticket order form.
For those interested in adding an adult beverage, Salar will have beer, wine and select Peruvian-influenced cocktails available from their bar.
Chefs from five restaurants all located in Dayton’s historic Oregon District will share their culinary skills in “cook and dine” classes in the 38th annual AFS (American Field Service) Cooking School. Proceeds from the annual cooking school benefit the Dayton area team of AFS Intercultural Programs’ high school student exchanges. This year a portion of the money raised will go to The Dayton Foundation’s Dayton Oregon District Tragedy Fund.
The 2020 cooking series offers a sampling of the Oregon District’s diverse array of cuisine and dining options. The five cooking classes and dinners will be held from 6:30 to 9:00 pm, Mondays, February 3rd to March 9th in the Consumer Science room at Centerville High School, 500 E. Franklin St. in Centerville.
The 2020 classes are scheduled as follows:
Feb. 3: Chef Liz Valenti of Wheat Penny Oven and Bar reflects her Italian-American background growing up in Chicago and culinary training in California. The Wheat Penny menu includes a variety of entrees and pizza made with dough containing starter from a 100-year old Italian bakery in Chicago, handmade pastas served in traditional and contemporary styles, flavorful vegetable dishes, cheeses and ice creams made in-house daily.
Feb. 10: Chef Margot Blondet of Salar Restaurant is known for the freshest and most natural ingredients, all of which are sourced locally or made fresh, in-house every day. Salar features world fusion cuisine with strong Peruvian, French and Mediterranean influences.
Feb. 24: Chefs Patrick & Casey Van Voorhis of Grist are newcomers to Dayton. Some of their specialties include signature breads, pasta and dishes with a variety of culinary influences. Casey and Patrick are graduates of the Culinary Institute of America, Hyde Park, NY and have extensive teaching and fine-dining experience at several Michelin starred restaurants, most recently serving as co-executive chefs at Spoonbar restaurant in Healdsburg, CA.
March 2: Chef Melissa Deaton of Dublin Pub offering distinguished Gastropub Irish fare, with a fusion of European & American influences. Chef Melissa writes and executes the renowned menus for the Pub’s monthly, four-course, themed dinner events.
March 9: Chef Jeff Robinson and owner Amy Haverstick of Jay’s Seafood – – the historic, elegant and welcoming Oregon District landmark. Family owned for over 40 years, Jay’s features a wide variety of fresh seafood and steaks prepared with traditional and creative methods as well as house made salad dressings and desserts.
According to volunteer Eileen Baker “the AFS Cooking School’s volunteer staff gratefully appreciates not only the talent and generous participating chefs and restaurateurs, but also the support, cooperation and community spirit of the many fine Oregon District restaurants in helping to organize the 2020 classes.”
All classes combine culinary demonstrations by the chefs with hands-on participation by each student in groups of four with individualized chef supervision. Classes are casual, fun and informative. Each evening’s class includes chef demonstration and class preparation of a 3-course meal. Chefs and their restaurants provide an amuse bouche as well as all the food for the evening. Each evening concludes with a sit-down dinner that students helped prepare, complete with fresh flowers, colorful table linens and specialty roast coffee. These classes WILL sell out, so reserve quickly!
The cost is $55 per person, per class. Classes are limited to 20 students. Each evening’s class includes chef demonstration and class preparation of a 3-course meal.
For availability of classes and more information call or text Nell Petry at 937 469-1774 or email her at AFScooking2@gmail.com. Classes often fill quickly, however waiting lists are kept for each class in the event of cancellations. To make reservations, send payment with completed registration form to: Nell Petry, 1465 Cross Creek Circle, Kettering, OH 45429. Space is limited to 20 students per class. These classes are very popular, so seats fill quickly!! Once a class is filled, a waiting list is created. All registrations are taken on a first received, first recorded basis.
A completed registration form, with payment (checks only, made payable to Dayton AFS) must be in the possession of the coordinator to reserve a seat. Feel free to mail or deliver your paperwork to the above address. A box will be on the front porch for your convenience in delivering your paperwork. Write the date and time you drop off your registration and place in the box. Mail is collected daily. If you have a question, you may reach me at: firstname.lastname@example.org or text 937-469-1774
For information about AFS Intercultural Programs please visit https://afs.org .
Now that it’s patio season in Dayton, one of the Oregon District restaurants has just given their back patio a major makeover. Salar Restaurant and Lounge is opening their newly renovated back patio on Saturday, April 13 along with the release of their new food and wine menus just in time for Spring. Salar’s new back patio joins their covered front patio, which faces Fifth Street in the Oregon District. Both patios will allow more than 50 seats for outdoor enjoyment.
Salar owner and executive chef Margot Blondet has spent months designing and working to complete the back patio and is excited to release the new menus along with the outdoor space.
“The winter months gave us the time to work on recreating the outdoor space and I can’t wait to share it with the Dayton community,” says Blondet. “I brought a number of fresh, seasonal ingredients to the menu as well and I wanted the new space to reflect that.”
Elements of the renovation feature a custom pergola, curtains, bohemian rugs, string lights, all new furniture and even miniature herb gardens.
Salar, located at 400 E. Fifth St. in Dayton, Ohio, reopened to the public on Oct. 1, just shy of a year after a devastating fire forced the local restaurant to shutter temporarily to rebuild.
SALAR RESTAURANT AND LOUNGE
400 E 5th St.
Dayton, OH 45402
BAR opens daily at 4pm
Sun – Thurs: 5pm – 9:30pm
Fri – Sat: 5pm – 10:30pm
Located in Dayton’s Historic Oregon District, Salar Restaurant and Lounge features a vibrant menu of world-fusion cuisine with strong Peruvian, French and Mediterranean influences. Salar’s upscale, yet casual style offers guests two outdoor patios, two full bars, a main dining room with full-wall windows looking out onto the Historic Oregon District, an intimate lounge space and a private dining room. Salar is a Green Certified Restaurant.
It originated in the fields of a region called Valencia in eastern Spain. Today paella is made in every region of Spain, using just about any kind of ingredient that goes well with rice. There are as many versions of paella as there are cooks. It may contain chicken, pork, shellfish, fish, eel, squid, beans, peas, artichokes or peppers. Saffron, the spice that also turns the rice a wonderful golden color is an essential part of the dish.
Locally El Meson has become known for making their paella at local festivals. Watching Chef Mark Abbott create the layers of flavor is almost as fun as eating it. The smells that come from the large pan is only upstaged by the colorful ingredients that line the pan. Tonight from 4:30-9pm they’ll be offering $5 bowls of their delicious, homemade paella, but that’s not all! They’ve also decided that glasses of sangria and margaritas should also be $5!
Chef Margot at Salar in the Oregon District also makes a pretty amazing seafood paella, which appears from time to time on their special meny.
If you’d like to try your hand at creating your own Paella, here’s a recipe the now closed Cooks-Wares had featured this recipe in their newsletter:
Come summer, the Spanish flock to the water with the determination of fish. Awaiting them on the beach are chiringuitos, humble seaside establishments that are to the Spanish coast what clam shacks are to New England. There is usually a pretty terraza with a view of the sea and a menu that revolves around salt-baked fish, lacy fried baby squid, clams in salsa verde, and invariably a simple but irresistible mixed seafood paella, such as this one. Feel free to play with the seafood assortment here, substituting mussels for the clams and small scallops for the monkfish, but keeping the proportions pretty much constant.
A good seafood paella is a minimalist affair, with few other ingredients besides seafood and rice. As the flavor depends on a good rich fish sock, I strongly recommend using Shrimp Shell Stock or another well-reduced flavorful fish or seafood stock. And don’t skip the allioli for serving.
About 5 cups Shrimp Shell Stock (below),
1. Place the shrimp stock in a medium-size saucepan and bring to a simmer over medium heat. Add the saffron and keep the stock at a simmer until ready to use.
2. Place 3 tablespoons of the olive oil in a 15- or 15-inch paella pan set over a single burner and heat on medium until it starts to smoke. Add the monkfish and cook until barely seared, about 1 minute, seasoning it lightly with salt. Using a slotted spoon, transfer the fish to a bowl. Cook the squid, stirring, until just seared, about 2 minutes, seasoning it with salt.
3. Push the squid to the edge of the paella pan, where it’s not as hot. Add 1 tablespoon of the olive oil to the center of the pan. Add the crushed garlic and cook until fragrant, about 30 seconds. Add the tomatoes to the center of the pan, reduce the heat to low, and cook, stirring the tomatoes several times, until they are thickened and reduced, 5 to 7 minutes. Using two wooden spoons, push the squid toward the center of the pan and mix it up with the tomatoes. Add the paprika and stir for a few seconds.
4. Preheat the oven to 425°F.
5. Add the rice to the paella pan and stir it gently to coat with the pan mixture. Pour in 3-1/2 cups of the simmering stock (5 cups if you are using bomba rice), keeping the remaining stock simmering in case it is needed later. Set the paella pan over two burners, stir in the parsley, and shake the pan gently to distribute the rice evenly. Cook over medium heat for 5 minutes. Periodically move to rotate the pan so that the liquid boils evenly.
6. Press the clams and the monkfish into the top of the rice and cook until the cooking liquid is almost level with the rice but the rice is still rather soupy, another 2 to 3 minutes. If the liquid is absorbed too fast and the rice still seems to raw, sprinkle on some more stock.
7. Transfer the paella pan to the oven and bake until the clams open and rice is tender but still a little al dente, about 15 minutes. Check the paella a few times and sprinkle more stock over the rice if it seems too al dente. Remove the paella from the oven and discard any clams that have not opened. Cover the pan with aluminum foil, and let stand for 5 minutes. Uncover the pan and let stand for another 5 minutes (the rice gets better as it stands).
8. While the rice is standing, heat the remaining 1 tablespoon olive oil in a large skillet or wok over high heat. Stir-fry the shrimp, a few at a time, adding some of the minced garlic to each batch, until the shrimp are bright pink and just cooked through, 2 to 3 minutes per batch. Transfer the shrimp to a bowl and keep warm.
9. To serve, arrange the lemon wedges around the edge of the paella and decorate the top with the shrimp. Serve the paella straight front the pan, along with the allioli, for stirring into the rice.
Serves 6 as a first course, 4 as a main course.
Shrimp Shell Stock
For cooking seafood-flavored rices and pastas, my favorite liquid is a store-bought fish stock or clam juice I’ve enhanced with the toasty nuttiness of sautéed shrimp shells. If you can get shrimp with their heads on (try Chinese or other ethnic markets), they will intensify the stock’s flavor still further. Whenever you are peeling shrimp or cooking a lobster, save the shells; keep them in a zipper-lock bag in the freezer so you can make stock at whim.
1 tablespoon olive oil
Heat the olive oil and garlic in a large saucepan over medium heat. Add the shrimp shells and heads, if using, and cook, stirring, until pink and very aromatic, 2 to 3 minutes. Add the tomato paste and stir until darkened, about 30 seconds. Add the fish stock and parsley, increase the heat to medium-high, bring to a boil, and cook until reduced to 6 to 7 cups, 15 to 20 minutes. Strain the stock, discarding the solids. The stock can be refrigerated, covered, for 2 to 3 days or frozen for up to 1 month.
Makes 6 to 7 cups.
Basic One-Cup Allioli
2/3 cup extra-virgin olive oil
Stir together both oils in a measuring cup with a spout. Place the garlic, egg yolks, and lemon juice in a blender and pulse until a coarse paste forms. With the motor running, add the oil in a slow, thin, steady stream. The mixture will be the consistency of a thick mayonnaise. Scrape the allioli into a bowl, and season with salt to taste, and more lemon juice, if desired. Let stand for at least 1 hour before serving, or cover and refrigerate if keeping longer. If the allioli seems to thick, thin it out with a little water before using.
Makes just over 1 cup.
Click here for a printable version of the recipe.
Excerpted from The New Spanish Table, Copyright 2005 by Anya von Bremzen. Used by permission of Workman Publishing Co., Inc. New York. All rights reserved.
Salar Restaurant and Lounge presented Dayton Children’s Hospital Burn Program with a $3,600 donation. The funds were raised by selling tickets for local eatery’s soft opening and grand opening events in September. Salar, located at 400 E. Fifth St. in Dayton, Ohio, reopened to the public on Oct. 1, just shy of a year after a devastating fire forced the local restaurant to shutter temporarily to rebuild.
The donation will underwrite the cost of burn kits for families in-need that financially cannot afford to purchase the necessary medical supplies to treat injuries.
Salar owner and executive chef Margot Blondet was touched by the support of the community during the time of the fire and felt that it was important to pay that support forward.
“Dayton has showed us the true meaning of community, that when things get tough, we come together to help one another,” says Blondet. “I felt a responsibility to share the kindness of my friends and neighbors to help families that are experiencing hardship.”
Children are especially vulnerable to burn injuries. Children under five years old are 2.4 times as likely as the general population to suffer burn injuries that require emergency medical treatment, according to the American Burn Association. Almost one-quarter of all burn injuries occur in children under the age of 15.
“We are so thankful for the generous donation from Salar Restaurant and Lounge,” says Franki Meier, BS, Donor Engagement Specialist at Dayton Children’s Hospital. “It’s only through support like this that we can continue to provide the very best care close to home for the more than 350,000 children that need Dayton Children’s every year.”
After a devastating fire that forced the local restaurant to shut down temporarily, Salar Restaurant and Lounge, located at 400 E. Fifth St. in Dayton, Ohio, will once again welcome the public on Sept. 27, beginning with three days of soft opening activities from Thursday through Saturday, followed by a grand opening party on Sept. 30 and regular service on Oct. 1.
“We are so grateful to everyone who has helped us rejoin Dayton’s culinary scene,” says Salar owner and executive chef Margot Blondet. “Everyone involved in reopening this labor of love has worked extremely hard to get us cooking again. We’re back with renewed energy and creativity as we provide the city’s residents and visitors a beautiful restaurant to gather with family, friends and colleagues to create new memories.”
The soft opening days will serve as fundraisers for Dayton Children’s Hospital’s Burn Program to help provide burn kits to families in-need that financially cannot afford to purchase the necessary medical supplies to treat injuries. Tickets are priced $10 per person, not including food, beverage, tax and gratuity. Reservations can be made online at salarrestaurant.com/event-tickets; space will be limited. Blondet has curated a selection of fan-favorite dishes for the soft opening days.
Salar with celebrate its grand opening with a special event on Sept. 30 from 5-7 pm. Tickets are required and can be made online at salarrestaurant.com/event-tickets. Complimentary food, beverages and live entertainment will enliven the ambiance. Salar will remain open until 9:30 pm, offering a select number of dishes and cocktails that restaurant fans have come to love.
Beginning Oct. 1, Salar will be open seven days a week. The bar will open at 4 pm and the kitchen will be open at 5 pm daily. More information regarding hours will be available at salarrestaurant.com.
Salar Restaurant and Lounge co-owner and executive chef Margot Blondet announced that she has signed a lease for her popular chef-driven concept, marking her comeback to Dayton’s diverse culinary scene. Salar will re-open in the summer in its former Historic Oregon District location on 400 E. Fifth St.
The upscale French-Peruvian fusion eatery suffered devastating loses after an early morning fire broke out on Dec. 29, forcing the staff to cancel more than 350 New Year celebration reservations and the restaurant to shutter temporarily.
In asking Chef how she’s been filling her time, she shared , “I think I’ve worked harder in the last couple months working with the insurance company, re-negotiating the lease and dealing with the architects. It’s been a real roller coaster of emotions, and by the way I don’t like roller coasters or surprises.”
“It’s time to get cooking again,” says Blondet, “The love and support that the Dayton community has shown me and my restaurant family is overwhelming. Now, we’re ready for the renovation journey that will refresh Salar with new ideas while honoring what our guests have come to cherish from our culinary and bar program.”
She says they’ve been cleaning and packing away things that can be salvaged to get ready for the renovation and making manuals for the new vision.
The interior design vibe will evolve to embrace current trends, with a color palette that’s lighter, airier and more inviting. The new layout begins with a lobby that leads to a new wine and main bar area that will accommodate more guests than before, complemented by an expanded wine and spirits menu. A larger outdoor dining area will enhance the experience of customers wishing for an al fresco ambiance.
“While the loss was heartbreaking, starting over has given me the opportunity to dream bigger, to be more creative and to take more risks,” adds Blondet. “Dayton, I’m coming for you. Expect to be wowed.”
The construction phase will commence soon, pending permitting, and will continue through the next few months. The building will be getting new a new HVAC system, new electric and plumbing. It will be like a brand new building with a grand re-opening expected in the summer. Construction updates and new information will be posted as it becomes available on Salar’s social media channels on Facebook and Instagram.
Hurry up, we can’t wait Chef Margot!
Since the devastating fire shut down Salar on Dec 29th, there has been a void in the Dayton culinary scene. Chef Margot Blondet presented Peruvian and world fusion cuisine in her Oregon District eatery. While waiting for fire inspectors, insurance companies and the landlord to work out the rebuilding plan, Chef Margot has no idea when they’ll be able to reopen. We feel for her and her staff and hope that they’ll be able to come up with a timeline soon. But in the meantime there’s still a way you can get some of her amazing food.
Chef Margot will teach a cooking class at The Spicy Olive at Austin Landing on Thursday, Feb 15th from 6:30 – 8pm.
If you are craving her delicious creations, then this is the class for you!
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!