Dayton937

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

Table 33

Arcade Launches Loyalty Card

By

If you shop at Arcade between now and May 31st ask one of the four merchants for a loyalty card. Make a $5+ purchase from each participating Arcade retailer, fill your card, turn it in to one of the merchants and you’ll be entered to win one of two $50 Downtown Dollars prizes!
Support local businesses and get rewarded—pick up your punch card at any of these four locations:
The Contemporary Dayton | 25 W. Fourth St.
Gather | 37 W. Fourth St.
Table 33 | 45 W. Fourth St.
6888 Kitchen Incubator | 32 S. Ludlow St.

Table 33 Presents 4 Course Wine Dinner

By

Chef Keith Taylor

Table 33 is hosting an exclusive wine dinner with a special menu created by Executive Chef, Keith Taylor, and Sous Chef, Justin Gall, paired with Titus Wines on Wed, May 7th.  There will be two seatings, 5:30pm or 7:30pm. Joining them for the wine pairing will be Dinner with Napa Valley Winemaker & Owner of Titus Wines, Eric Titus.

From a young age, Eric Titus worked in the family vineyard in Napa Valley with his brothers and father, continuing the tradition until he left for college to earn his doctorate degree in Biology, where he was drawn to the dynamics of marine science and toxicology. Following this path, he worked around the world as a researcher and environmental consultant throughout the 1990’s. In 1997, he returned to St. Helena to help with the harvest at Titus Vineyards. The family business was growing, and, in 2002, Eric decided to devote himself to the winery full time to help with management of the burgeoning business. Today he is General Manager and Vineyard Operations Manager of the winery.
In the vineyard, Eric has adopted green practices that support sustainable farming. His aim is to farm with techniques that ensure minimum impact on the local environment, seeking to have as light a footprint as possible in the vineyard. Nearly all vineyard work is done by hand, row by row. He collaborates with Winemaker Stephen Cruzan to ensure that vineyard practices deliver expressive and focused fruit from their two estate vineyards. An estate-based winery allows for harvesting each row at the right moment for each wine.
Eric has served as President of the Napa Valley Grape Growers Association and is active with both the St. Helena Viticultural Society and Appellation St. Helena. He is committed to preserving agricultural land and the local ecosystem in Napa Valley. Eric works along with the local viticultural community to promote the Napa Valley as a world-class wine-growing region.
Tickets for this event run $195 and can be reserved online.

Table 33 Opens for Brunch/Lunch Nov 22nd

By

Charlie Carroll, owner of Table 33 describes the business as  “”More than food, we’re passionate about people and life. But people and life need food.”

Table will open it’s doors for brunch/lunch on Fri , Nov 22nd at 9am in the space that was formerly Est! Est! Est! in the Dayton Arcade.  Located just inside the entrance on Fourth Street is a small bodega where you can pick up snacks or a bottle of wine from their selection of about 100 choices.

Carroll says he’s incredibly proud about bringing on Chef Keith Taylor to create their menu’s.  Keith’s background in the Dayton food scene is vast, having learned his craft at L’Auberge, under legendary chef Dieter Krug until Krug retired, then he served as executive chef at Pacchia in the Oregon District, and at Country Club of the North in Beavercreek. In 2007 he opened his own restaurant Savona Restaurant and Wine Bar in Centerville until shutting it down in 2014 after a car ran into the building.  He then joined his friend Rocco Catanzarite to open Tavolo Modern Italian in Sydney which shut down in Jan of 2024 when their lease expired.  Most recently Taylor served as the Executive Chef at the Nutter Center.

Brunch Menu

Starters, Small Plates, & Sides

  • Butternut Squash Curry Bisque

    Butternut squash coconut milk bisque with red curry and toasted pepitas.

  • Whipped Ricotta with Grilled Balsamic Pears

    Whipped ricotta paired with grilled balsamic pears, candied pecans, and local honey. Served with locally-sourced sourdough.

  • Nueske’s Thick-Cut Smoked Bacon

    Crispy, thick-cut Nueske’s bacon, slow-smoked and caramelized.

  • Herb-Roasted Breakfast Potatoes

    Golden, crispy potatoes tossed with fresh herbs, garlic, and a hint of sea salt.

  • Hand-Cut French Fries

    Crisp, golden French fries, hand-cut and lightly salted. Served with house-made aioli or ketchup.

Eggs & Entrees

  • Root Vegetable & Gruyère Omelette

    A fluffy omelette with roasted root vegetables and local Gruyère. Served with baby greens in a light cider vinaigrette.

  • Breakfast Sandwich

    A soft brioche bun layered with a farm-fresh egg, Keener sausage, melted cheddar, and house-made tomato jam. Served with breakfast potatoes.

  • Chef’s Quiche of the Week

    Ask your server for this week’s quiche, made with seasonal ingredients handpicked by our Chef. Served with baby greens in a light cider vinaigrette.

  • Farm-to-Table Smash Burger

    Keener Farm’s grass-fed beef patties smashed and topped with Vermont white cheddar, butter lettuce, pickles, and black garlic sauce on a toasted “Everything” bun. Served with hand-cut french fries. Option to add Nueske’s Bacon.

  • Buttermilk Chicken Biscuit

    Crispy fried chicken thigh, pimento cheese spread, house-made pickles, and a drizzle of spicy honey on a buttery house-made biscuit. Served with breakfast potatoes.

  • Angus Steak & Eggs

    Seared Angus strip aged to our specifications and paired with local farm-fresh eggs cooked to your preference. Served with breakfast potatoes and a light chive hollandaise.

From the Griddle

  • White Chocolate Orange French Toast

    House-made brioche soaked in white chocolate custard, finished with orange zest, candied pecans, and locally-sourced maple syrup.

  • House Pancakes

    Fluffy pancakes served with saffron whipped cream, Grand Marnier macerated berries, and locally-sourced maple syrup.

  • Buttermilk Waffles with Roasted Pears

    Golden buttermilk waffles with roasted orchard pears, whipped mascarpone, local honey, and powdered sugar.

Bowls & Salads

  • Açaí Power Bowl

    A blend of pure açaí berries and frozen bananas, topped with fresh banana slices, seasonal berries, crunchy granola, shredded coconut, a sprinkle of chia seeds, and a drizzle of almond butter.

  • Heirloom Grain Bowl

    Locally-sourced heirloom grains with roasted squash, Brussels sprouts, baby kale, and a poached egg, drizzled with red beet vinaigrette and topped with toasted quinoa.

  • Black Kale Caesar Salad

    Tender black kale in rich Caesar dressing with Pecorino Romano, grilled lemon, and chickpea croutons.
 Add Chicken | Add Salmon

  • House Crunch Salad

    A vibrant blend of power greens, toasted quinoa, feta crumbles, and sweet chili vinaigrette. Topped with your choice of protein.
 Add Chicken | Add Salmon

Table 33

45 W 4th Street,
Dayton, OH 45402

(937) 999-3070

Wednesday – Monday: 9am – 3pm

Closed Tuesdays

Dinner hours will be added in December.

Table 33 to Open In Former Est! Est! Est! Space at Arcade

By

In October of 2022 Table 33 announced they would be building out a new space on the first floor of the Arcade.   But according to owner Charlie Carroll, those plans changed and yesterday he inked a deal with Cross Street Partners to take over the Est! Est! Est! space.

Space Table 33 is set to open at the Arcade in early fall 2024. With a dedication to local dishes and a community-centered environment, Table 33 aims to captivate diners with innovative dishes, a welcoming ambiance, and impeccable service.  Dinner service will be from 4-9pm and the restaurant will be open 7 days a week.

The restaurant’s interior will undergo a transformation that will enhance the Table 33 brand and create a setting that invites guests to linger and savor each moment.  Table service will be back and you can expect table cloths and linen napkins when they open. Table 33 plans to retain its current breakfast and lunch menu that showcases a blend of local flavors and inspirations with high-caliber options.

Charlie Carroll

“We could not be more excited about the future as Table 33 will be a part of our city’s history in the revitalization of the Arcade. This is an opportunity our parents and grandparents dreamed about, and we are honored to be a part of it”, said Charlie Carroll.  With a refreshed management team, and a new Chef from Columbus who is “Michelin Star trained” and has a lot of international experience, that they expect to be able to present a menu that is more focused on their original farm to table concept.  Their sous chef is vegan and will help them offer new options.

 

Table 33 Kicks Off Taco Tuesday With .33cent Margaritas

By

Taco Tuesday at Table 33 kicks off July 14th from 5pm-8pm with 33 cent Margaritas—With the purchase of tacos (GF pork carnitas or GF vegan). Margaritas à la carte are $3.33
Also part of the Taco Tuesday promotional menu:
Elote Street Corn (GF)—Chili-marinated & charred local corn, lime aioli, D.O.P. Pecorino Romano, cilantro
Nachos (GF)—House-fried tortilla chips, avocado mousse, pickled jalapeño, green onion oil, housemade crème fraîche, house queso (option to add barbacoa)
Churros—Yes, churros. Limited quantity available!
Every Tuesday (5pm-8pm) will now be Taco Tuesday at Table 33. Bring your appetite (tacos!), your coin purse (margaritas!), and your excitement (Taco Tuesday!).


130 West Second St
 Dayton, OH 45402
(937) 999-3070

Hours:
Tue-Sat 8a-8p
Sun 8a-3p
Closed Mondays

Thursday’s Mean Rosé & Ramen at Table 33

By

Table 33 is debuting a new Thursday night dinner feature bringing Rosé & Ramen PopUp to the corner of 2nd and Wilkinson, Thursday nights, 5-10pm.

Inspired by a dish he ate almost every day while living abroad in South Korea, Chef Desmond brings a key tradition of the land of the morning calm to Dayton: Ramen. When searching for something to connect him to Korean culture, Ramen was the perfect medium to connect himself to his new surroundings. With its convenience and accessibility when it came to snacking in Seoul, Ramen noodles became a comfort food for not only his soul, but also his wallet! Our Ramen PopUp will be the perfect accent to ring in the Fall season at Table 33.

Chef Desmond’s house-made Ramen noodles, paired with weekly features including vegan and gluten-free options. Broths made with local produce, grass-fed beef bones, and free-range chicken or pork. We are laying our claim to the best Ramen in Dayton. Ramen will be served a la carte or with a bottle of our featured Rosé for $25.  There is also a gluten free version available.

Picture here Shoyu Ramen. They start with  broth, with 36 hour chicken stock made from local chickens bones, Tamari soy sauce tare, and scratch made dashi. And then there’s the noodles. Fresh, scratch made, and 100% vegan. To finish it up, they’ve added umami everywhere with sesame oil seared cherry tomatoes, marinated eggs, and scallions.  This is just the first ramen dish they will be offering.  Stay tuned for additional options.

There will also be entertainment each Thursday with a live DJ or Music each week. Resident DJ Isicle every 1st and 3rd Thursday of every month.

Other Thursday specials include  $3.33 Local Craft Beers and 33% off all bottles of Wine

Table 33
130 W. 2nd St.
Dayton, Ohio 45402

(937) 999-3070

Hours:

Tuesday & Wednesday 8am – 3pm
Thursday & Friday 8am – 10pm
Saturday & Sunday 8am – 3pm

Ponitz Pave the Path Benefit Dinner

By

Chef Head instructs Ponitz culinary students.

 

The Ponitz Culinary Program, at David H Ponitz Career Technology Center, Dayton & Table 33 are pleased to present PAVE THE PATH Benefit Dinner, a culinary journey through England, France & Italy this Saturday evening, Jan 27th. There will be two seatings, 6pm and 8pm for this dinner.

The special night will include a 4-course dinner that guides you through the enchanting cuisines of the four locales these culinary students will travel this summer. Live entertainment and an optional wine pairing menu will be a part of the evening. Here’s what’s on the menu:

 

Appetizer 

Inspired by London, England

Crisps Trio – Table 33’s own house made duck fat, Potato Crisps. Lightly seasoned and served with a trio of dips: Baked Pimento Cheese Dip (Table 33 staple), English Curry Dip accented with apples and Riesling soaked golden raisins (vegan), Tomato Bacon Jam with Malt Vinegar

Soup/Salad

Inspired by Paris, France

Choose One

  • Parisian Blues Salad – a bed of winter greens, pear, caramelized pecans, and a brilliant maple dressing all brought together to spotlight a true Parisan Blue Cheese. Served with toast points.
  • Deconstructed French Onion Soup – rich veggie broth using a red wine and mushrooms to give a great flavor (vegan) Raclette Style Cheese Fondue, with toast points for the ultimate experience.

Entrée

Inspired by Florence, Northern Italy 

Choose One

  • Barolo Braised Beef –Keener Farm’s local, sustainable, 100% grass fed beef, slowly braised in Barolo wine with carrots, celery, mushrooms, and a beautiful array of herbs and spices
  • Baccala alla Fiorentina – salted cod, seared and topped with a Fiorentina sauce of fresh tomato, red onion, olive oil, fresh rosemary and sprinkled with parmesan
  • Mushroom Ragu All’Inzimino – mushroom ragu made with white wine, slow simmered vegetable broth, inzimino a lovely mix of northern beans, chick peas, spinach, greens, fresh herbs and rich tomato puree (vegan)

 

Accompaniments

  • Polenta  – rich with olive oil drizzle, finished off with heavy cream, parmesan, and fresh parsley
  • Broccolini  – roasted and tossed in olive oil with fresh garlic, lemon zest and pepper (vegan)

Desserts 

Inspired by Rome, Southern Italy

A trio of sweet bites

  • Italian Cream Cake – Traditional Italian cream cake with pecans (Table 33 Staple)
  • Olive Oil Cake  – Cake made with the finest olive oil and fresh orange zest, rolled in a chocolate espresso glaze, glistened with olive oil and a charred candied orange
  • Panna Cotta  – hand crafted with coconut milk, smothered with a fresh berry coulis, garnished with fresh lemon peel (vegan)

***All Menu Items are Gluten Free***

Tickets can be purchased online for $60 for this dinner at Table 33.  Proceeds from the event will help send these Ponitz Culinary  students on a life-changing adventure to Europe that includes educational stops in London, Paris, Florence and Rome! Chef Steph and Chef Head, the co-instructors of the Ponitz Hospitality Management and Culinary Program, have been working with these students both in classroom and off-site, supporting numerous charity events, where they show up as extra hands to support local chefs in their catering gigs.  These opportunities provide real life experience that let these students get a realistic view of the business they will be joining upon graduation.

To learn more about the trip, visit https://www.eftours.com/tour-website/1950205UK

 

Downtown Boston Stoker Closed Temporarily

By

Oh no!  Went to meet somebody at the 2nd Street Boston Stokers only to find out it’s “closed for maintenance.”  A quick call to the corporate office and we found out that according to Travis Goodspeed,
“they started having issues exactly 2 weeks ago today.  The building has to deal with some plumbing issues and then we’ll have to replace some cabinetry and carpet.  We don’t have a realistic date, we’ll reopen yet.”

In an email response from  Anna McCormick, Manager, Dayton Boston Stoker she says,

“We hope to have a temporary bar in place by the 1st of the year. We should have everything rebuilt and fully operational by mid January.”
So  stay tuned….

 

In the meantime may we suggest you get your coffee and schedule your meetings at:

The Ohio Coffee Co. 

located on the S.W. corner of Fifth Third Building
1 S Main St, Dayton, OH 45402

open 9am – 2:30pm

Table 33
130 W 2nd St

open 8am – 8pm Tues – Fri
open 8am – 3pm Sat & Mon

Carmen’s Deli

​Corner of Jefferson & 2nd  Inside of the Kettering Tower
40 N Main Street, Suite 60

open 8:30am-2:30pm  Monday- Friday

Table 33 Celebrates First Anniversary

By

When we asked Co-Owner and Chef Chris Harrison from Table 33 what he’s learned in the first year of business and he shared that he’d “been pleasantly surprised by how welcoming the community was.  We opened modestly with breakfast and lunch, letting the people drive our growth, while we focused on building our team and our culture.”

They’ve continued to let demand drive their delivery, recently shifting their hours to be able to accommodate the pre-theater crowds.

Mon………. 8am-3pm
Tues-Fri…. 8am-8pm
Sat………… 8am-3pm

With the new hours they are looking to add some staff, both front and back of the house, so if you know of a great candidate for them, share this application.

 

Co-Owner Charlie Carroll shares that he’s “most thankful that in their first year of operations they found Dayton was ready for their progressive food and ideas and welcomed their Gluten-Free menu items.” Opening the patio added

more seating and according to Harrison, “it’s still rocking.  Guest are enjoying coffee in the sun.”

Both owners mentioned how their catering has just taken off, they are doing lots of breakfast meetings, boxed lunches and private events.  They’ve also hosted bridal showers, family parties and product launch parties on-site.

Looking to the future they hope to have their first satellite spot at the Dayton Metro Library opened in the next month or so.  They are currently waiting on some electrical and wiring work to be complete before they can begin offering their complete coffees service, with baked goods and fresh squeezed juices.  But that hasn’t stopped them from catering some of the special events that have been going on at the library already.

Speaking of the future, the guys mentioned that adding Sunday brunch to the restaurant offerings isn’t too far away and they hope to continue to evolve the menu. A few new offerings will debut tomorrow, adding some vegan dishes, including a smoked pumpkin soup, and  hot apple and pear cider.

Table 33 Throws A Patio Party

By

On October 17, 2016 Table 33 opened its doors as Dayton newest eatery.  Since then they’ve established themselves with fine fare as a great breakfast and lunch place.  Part restaurant, part coffee shop, you can sit at the bar, a table or host a small meeting on the couches in the lounge area.  Getting rave reviews for their breakfast tacos, quiche of the day and friendly service, they’ve also mastered gluten free and vegan options that taste good!

On Monday, July 3rd they’ll add their huge patio to the mix.  Celebrating  with a Monday Funday Patio Party featuring a FREE BBQ buffet, drink specials, live music and a cornhole tourney from 2-6pm.

Donations are suggested for the free buffet, with 100% going to their charity partner UpDayton!

Hang out, soak up the sun, and get primed for the night’s festivities and fireworks!

Table 33 Looks to Up the Game in Eateries!

By

Open Kitchen Makes For Great Conversation at Table 33!

There is nothing like a great start to the day, and at Table 33, it is near perfection! Sitting at the ‘corner bar,’ you get a sense that something is unique about this place. ‘It is a new way of doing things for Dayton,’ says the all-smiles server, Christina. ‘We have our own house made juices (try the ‘Sup Doc), and delicious baked breakfast items’ (I loved the spinach, artichoke and feta quiche.) The menu reads, Grow-Share-Eat. The simplicity of the saying hides the complexity of the mission here.

‘And, we are known for our gluten-free in house bakery as well.’ says Becca, who steps forward to give more exciting details. ‘We are getting so close to being 100% Farm-To-Table. Right now, we are looking around for what is best in local foods.’

Bicycle Glassware Pays Homage to Dayton!

You can feel these ladies, and all involved, are serious about 33‘s vision. ‘Even our coffee, which is from Wood Burl (Well-known to PRESS coffee lovers), is amazing.’ And it is. Anyone who knows me will tell you, I look to good coffees. My cup was rich and earthy, and paired perfectly with my breakfast.

Chris Harrison, one of 33’s owners along with Charlie Carroll, pointed out, ‘We feel we are the best place to start your day. We have complimentary newspapers at the bar to get a jumpstart on what’s happening. There are tv screens featuring local news, national news and SportsCenter. We will have shoe shines soon. And most importantly, we have BAD ASS internet service….3 to 4 times better and faster than any other coffee shop.’  No doubt, this is satisfying to those of us connected 24/7!

Shoe Shines Coming Soon!

Perusing from the barstools, you begin to get a feel for the decor…a blend of New York, with its large white tiles, open kitchen, exposed brick; and Paris with its white table clothes, chalkboard menus and libations. Yet, you feel an Homage to Dayton as well. Pictures of airplanes, and strategically placed bikes overhead fill the space. The Wright Brothers would be proud. ‘We love this city.’ Harrison says. ‘The people of Dayton are great.’

 
I had to ask, why the name Table 33? Becca was quick to answer. ‘Actually, life takes place around a table. Homework, dinner, business, meetings all happen around the table. As for 33…well, originally we were supposed to be at 33 Ludlow Street. Our marketing materials were complete and ready to go. Why go back and re-do what has been completed? So we just thought, no need to change them. And, Table 33 it its!’

 
Like many Daytonians, I love a patio, and as I take the last, best bite of my quiche, I envision their expansive patio in the Spring. It has the potential to put other patios on alert! ‘We can’t wait to get it up and running,’ says Christina.

 

‘Our hope is to have a broader menu in February,’ Harrison chimes in. ‘I spent some time in New Mexico and want to incorporate that region into some items.’ For now, the limited menu suffices, with sensational muffins, brunch style tacos and Posole, a slow roasted, pork chili with that magical kick of southwestern spices.’
Table 33 is off and running. You can feel the energy from a group of 7 or 8 coffee club members laughing and chatting it up at the bar. You can sense a family-friendly feel as a mother encourages her child to drink the ‘yummy’ juice. And you can tell by the looks on ladies’ face as they whisper over mimosa that day’s hot gossip that Table 33 is on to something! And like all of those mentioned, I’ll be back soon….to see where it’s headed!!
Table 33 is located at 130 W 2nd St, Dayton, OH 45402. Their phone is (937) 999-3070. Hours for Table 33 are M-F 7am – 7pm. Saturdays 8am – 2pm. Closed on Sundays. Check out their Facebook Page, as well.

Doors Open at Table 33 Monday

By

14500714_1646627709000508_3940569862379344664_oCo-owners Chris Harrison and Charlie Carroll posted this on their Facebook page this weekend:

Finally! After seven long months, Table 33 is finally ready to tell the world “We’re Open!” Beginning Monday, October 17th, Table 33 will open it’s doors for business.

To ensure the outstanding quality and customer service we aim for, the restaurants opening will be progressive. The Coffee Bar / Grab & Go Menu will be up and at it Monday, with the full-service sit-down side of the restaurant opening in late November.

Beginning October 17th, hours of operation will be from 7:00 am to 1:00 pm. Make sure you check out the Grab & Go Menu to see what’s available.

14608773_1646627745667171_8624383919195579260_o

Let’s get this party started… the right way. To have a little fun, which is part of who we are, Table 33 is going to equip each of our first 10 guests, Monday – Friday, with a High-Quality Custom Table 33 t-shirt. That’s Right! For the first 10 customers through the door each day, Monday – Friday, Table 33 will give them one of our new t-shirts. That’s a total of 50 t-shirts for the week.

Thanks again for all of your support thus far and we look forward to seeing you soon!

Table 33 is located  at the corner of 2nd and Wilkinson, in the spot that was formerly Cold Beer & Cheeseburgers and before that Sidebar.  Located so close to the Schuster Center, future plans include some evening hours and they do have a full liquor license.