Tom Sand

Dayton Restaurant Consultant Passes Away

May 14, 2024 By Lisa Grigsby

Restaurateur Thomas James Sand Jr passed away unexpectedly on May 3, 2024. He graduated from Alter High School in 1985 and The University of Dayton in 1991. His labrador retriever, Liaska, held the distinct honor of being by Tom’s side when he died.

Tom had a love of fine food and fine dining. He turned these loves into a passion and a career in Restaurant Management. The highlight of this career was helping the love of his life, Anne Kearney, run her successful restaurant in the French Quarter. In 2007 they returned to their hometown of Dayton and opened Rue Dumaine in Washington Townshio. When they couldn’t come to agreement on lease terms the restaurant closed in 2017. Tom went on to form TASK Hospitality Group and consulted for many restaurants across the country.

As shared in his obituary, “Tom lost his way in the last several years through his addiction and mental health challenges. We are hopeful that he is now at peace and is healthy in mind and body.”

The family will hold a visitation from 9:30 to 10:30 on Friday, May 17, 2024
followed by a Mass of Christian Burial, 10:30 at St. Charles Borromeo Church
4600 Ackerman Blvd. Dayton, OH 45429.

In lieu of flowers, donations may be made to www.jayslight.org

A Decade of Dumaine Ends July 2nd

June 9, 2017 By Lisa Grigsby

I knew it was coming, yet hearing the words out of Chef Anne Kearney’s mouth, “we’re closing down,” just hurt.

On so many levels Rue DuMaine changed the course of dining in Dayton. When Anne, a James Beard Winning Chef, and her husband Tom opened Rue Dumaine in 2007, they set the standards high with Americanized version of classic French flavors. Duck rillette crepes, crispy Herb de Provence frog legs, Cabernet braised short ribs, classic cocktails and a standard of service that was casual and welcoming, with a keen eye for detail. Each plate that came out of the kitchen at Rue lived up to Anne’s motto “Food of Love”

Tom served on the Miami Restaurant Association Board when I was President and we worked to bring more attention to our local food scene. I can remember pitching story ideas to Mark Fisher at the Dayton Daily News and being told, “we’ve already done a food story this month.” But Rue DuMaine helped changed that. Anne’s insistence on working with local farmers, showcasing them in her regular newsletters, her collaborations with other area female chefs, they all turned Dayton’s food scene into something worth writing about.

I talked with Chef Anne last night, as she was composing her farewell letter and you could hear the pain and pride in her voice. It’s been a rough road for her, fighting brain aneurysms, cancer, family illnesses, but the final nail in the coffin in this chapter of the Dumaine story was the sale of the shopping center to out of state investors and a sudden 80% increase in real estate taxes on the business that just became insurmountable.

Yet with strength and charm, she penned this love letter to her customers:

Thank you! Thank you to any and all for your support of our efforts since November 2007. Tom and I returned from NOLA with a great deal of ambition, “We will make great things happen in Dayton, How hard can that be?” Sadly, due to circumstances beyond our control Bar Dumaine, Rue Dumaine and Anne Kearney will serve our last meals at 1061 Miamisburg-Centerville Road on Sunday, July 2^nd, 2017

Until that day we will open at 11 am, seven days a week. The details of our demise are known to many but ultimately we have run the course of our lease and were unable to come to a mutually agreed upon resolution in order for us to stay at this location.

During the past 10 years, I have grown to love my hometown of Dayton with greater appreciation. The quality of people that have become part of the RD/BD krewe has been pleasing for this childless woman. Watching the younger ones literally grow up before my very eyes. Many have completed their collegiate journey, met their true mates and even started families of their own. Others have gone on to make great things happen in the culinary world. I have so enjoyed watching their crafts defined and refined.

The farming community that has collaborated with me to bring quality, locally grown products to the table has been a rewarding experience, I am blessed for their efforts, I will miss those relationships. Our guests, you will not be forgotten, some of you I truly consider family. I have come to know many of you beyond a name and a face. You have shared your accomplishments, as well as your disappointments. I have enjoyed watching your love ignite, families develop, and children grow as well as offered comfort to you in times of despair.

Yes, my heart is broken. I will somehow find a way to mend and I hope in my efforts, I will be able to create a space for you to join me again for a great dining experience. I will keep all of you posted on when and where this journey takes me next and ultimately how I intend to get myself back to Dayton so I am able to feed you once again. I will likely take a respite from the owner/operator world to delve, discover and develop new culinary related skills.

Despite my efforts and the efforts of many to find the right place to relocate, we have come up empty handed. This leaves me with 34 employees and a restaurant full of quality equipment and amenities to find new homes for (including that beautiful bar and wine cellar). If you or anyone you know are interested in anything you see or use during your dining experience at BD, please reach out to me. It all needs a new home. [email protected]

Many of the Bar DUMAINE krewe have already gotten jobs, taken interviews or received offers and taken jobs. However, if you are industry linked with direction and/or in need of a great employee, please reach out.

Now I ask of you, one thing. Help me to say goodbye to this fine establishment by showing us your support as we “ride the wave to the shore.”

As per our usual, standard operating procedure, I, Anne Kearney will not compromise the quality of ingredients and dining services as the days begin to quickly fade away. I do appreciate your good wishes and curiosities about my next step. I will find my way into a professional position that will satisfy me while I rebuild and recharge. I will not lose you, those of you that have made a strong connection with me, or my food. I will continue to reach out with information about great things going on in the food world via my newsletters.

Let me know if you would like to be added to my newsletter list, 937.610.1061

Thank you so very much for reading my story, Anne Kearney

And while this is the end of this chapter in Chef Anne’s life, we have no doubt that after a summer spent wrapping up this business, some time off to rest, and rediscover herself, the future is still bright for this talented, charming and caring women, who gives so much of herself to others.

Let’s send her off with a rousing last month of business at Bar Dumaine and thank her for 10 years of fantastic food. Upcoming events at the Washington Township eatery include:

Tuesday 6-13: BD cellar favorites– Anne’s pulling several bottles from Bar DUMAINE wine cellar, “hidden treasures” she’s found during the last inventory. This is going to be fun. I will see what we can come up with for tasty treats to dine on as we move through as many wines as you are interested in.

Thursday 6-15 from 6-9pm :Matt Schlop

He will be strumming his guitar and singing along to his favorite 60s & 70s

Sunday 6-18: Father’s Day Bruch

Monday 6-19: YELLOW SPRINGS BREWERY DINNER 6 pm, call now for reservations, seating is limited to 34 guests. The complete menu is below.

Tuesday 6-20: BEER Tasting TBA

Monday 6-26: Wine Dinner in the spirit of the ol’ RUE DUMAINE~
French flavors and wines all around. Michael Freeman stopped in yesterday with a fantastic line-up for this special event, ONE LAST TIME. The 6 wines for this event are set into place. The menu is in the works, I am so excited about this, AWESOME! Limited seating 30 guests. Menu by June 11^th.

Sunday, July 2^nd: 12noon – 8pm
Join us for an OPEN HOUSE, good music, food, and libations will be flowing all day long.

Austin Landing Lands 3 Independent Restaurants

January 20, 2012 By Lisa Grigsby Leave a Comment

Tom Sand and Chef Anne Kearney

Successful Washington Township restaurant Rue Dumaine will be moving to the new Austin Landing, where it will share a kitchen with a second more casual concept , Alligator Annie’s, in a 10,600 square-foot building. Thomas Sand Jr. and Chef Anne Kearney, founder and chef/co-founder of Rue Dumaine, hope to use their location at Austin Landing as a way build on their passion for food and a good experience.

“When you walk out of our restaurants at Austin Landing, I want you to say you had an experience,” Sand said. “We try to create a place where you can go and be treated the way you want to be treated, experience good food and good service, refresh and rejuvenate yourself and let the worries of the day disappear.”

Rue Dumaine will continue serving the American bistro fare inspired by French cuisine for which it has become known, while

Alligator Annie's

Alligator Annie’s will take the form of a casual Southern-style social club and will offer lunch and dinner service 7 days a week.

Since their departure from New Orleans, Sand and Kearney said they have enjoyed becoming part of the Dayton community and sharing a bit of themselves with anyone looking for a good meal. They said they look at the choice to open at Austin Landing as a decision to put down roots in a community setting in which everyone is there to benefit each other.

“We are making a commitment to this village, city, state and region we call home.” Sand said. “This venue will allow us to showcase the partnerships we have formed with our nearly 100 vendors, local farmers and artisans and provide our present and future clientele with more food options. We look forward to exploring all the possibilities.”

And in a long talked about expansion, The Dublin Pub will be opening a 6000 square foot second location. “Since the day we opened up, we’ve always had a focus on expansion and growth,” Tieber said. “We know that a lot of restaurants make mistakes with expansions, but we’re doing this right. We knew with Austin Landing coming, it would be a perfect fit for a pub location.”

Tieber said The Dublin Pub would be partnering with other local restaurateurs Dan Apolito and Mike Fullenkamp of Archer’s Tavern with the intention to create their flagship Irish Pub with hopes of a multi-pub chain expansion. “Dan and Mike have over 40 years of corporate restaurant experience between them. We knew combining our talents and over 60 years of experience would make the transition and growth to a second location successful,” Tieber said.

He said the newest location of The Dublin Pub would have the same beloved recipes and provide the same atmosphere and live music as the original Downtown Dayton location, making it a great fit for the Austin Landing development. “We’re blessed with being a restaurant that caterers to a lot of different crowds,” Tieber said. “We are one of the few restaurant concepts that can transition well from being a perfect location for lunch for the business crowd and dinners during the week to becoming more of a bar atmosphere on the weekend.”

Randy Gunlock, president of RG Properties, the commercial real estate firm developing Austin Landing, said it is fitting that the first restaurants to open at Austin Landing will be independents. “Rue Dumaine and The Dublin Pub have garnered excellent reputations throughout the community, and Alligator Annie’s is poised to follow suit, making all three restaurants a perfect fit with Austin Landing,” Gunlock said. “We all want a unique experience when we go out, and Austin Landing will be the place where people will come to enjoy that experience. “

Work is set to begin this year on construction of the restaurants, and RG is looking toward a spring of 2013 opening date for each. Gunlock said RG Properties is active in conversations with a number of other restaurants, working to bring the best mix to the Austin Landing development. He said the company is targeting small and large chains as well as independents and hopes to settle on between four and five full-service restaurants and four and five fast-casual restaurants.

Rue Dumaine Offers Goodies-To-Go Market

December 19, 2011 By Lisa Grigsby Leave a Comment

This Wednesday, Dec 21st the Rue Dumaine open house market will take place from noon until 3pm! The success of Rue Dumaine’s booth at the Centerville Farmers Market was the inspiration for these open house markets. I missed the pre-thanksgiving open house and from what I hear, your best bet is to call ahead and pre-order, because the goodies go quickly.

According to Chef Anne Kearney you should look over the list below, and give Bonnie a call at 610-1061 with your order to secure your items. Bartender Evan and co-owner Tom have selected and priced for retail 1 sparkling, 1 red and 1 white wine perfect for any holiday party drop-in or to sip on as you tackle the pile of gifts. Pick up a bottle to share with your lovelies on Christmas Eve or to take over to mom’s house on Christmas Day, see details below.

Just a few of the items they are offering:
• Cured ruby red trout sides-6-9oz sides sold to you cyro-vaced- $9/#
• Brian’s house smoked ham-1#-3# pieces, Brian is very proud, it is good stuff. Purchase a piece to slice for sandwiches or cube up for your New Years Day black eyed peas $10/#
• Butterscotch blondies with caramel, peanuts and pretzels, YUM! I believe this is the perfect balance of salty and sweet. Sold in four piece packs $3.5.
• Peppermint chocolate brownies, great for the office or your sweet aunt Patti. Sold in four piece packs $3.5
• Tom’s GraNOLA of love, good and good for you! $7 per bag
• Peanut butter with flax seed and local honey-start you year off right- protein, omega 3 fatty acid and it taste great too! 7oz.-$3.5 or 15oz.-$6.5
• Apple dumplings-honestly buy one to eat after you have wrapped the last gift…warmed with a scoop of gelato. 2 large dumplings-$4
• Bar mix-spiced pepitas, cheese nips, rosemary lavash and oat bundles- great hostess gift. $5
• Brian’s awesome truffled cheesy dip with mushrooms and spinach…A few friends stop by to say happy holidays and this will save your ass as far as on-the-fly good eats. 12oz. of some really tasty stuff. $5.5 • Hot cocoa mix made with awesome French extra brut cocoa. Santa and the kids will love it, mom too. $4/8oz.
• Blue cheese-walnut pave $5/6oz. • Apple-thyme chutney $5/8oz.
• Country pate, YUM! $6/ 6oz.
• French bread croutons, brushed with olive oil, seasoned and toasted until golden brown. Pick up a bag to take over to moms for the cheese tray to make a few canapés with the pate for you. $2.5/ 6oz. bag • If you are interested in some of our fiery Dijon or whole grain mustard, we can make you up a container for you. $6./ 8oz
• Almond-raspberry coffee cake- $6/serves 6-8
• Chocolate whoopie pies with Italian mint buttercream $4/ 4 pieces (2” each) per pack
• Cranberry pop-tarts with orange scented frosting, YUM again!! $3 each
• Spiced pecans, spiced but not spicy. $10/#
• Roasted butternut squash** soup $4.5/16oz., $8/32oz.
• White bean-Arugula smear $3.5/8oz.
• Balsamic vinaigrette $3.5/8oz., $6/15oz.
• NV Gruet Brilliant New Mexico Sparkling wine- A wonderful fine bouquet dominated by green apple and grapefruit flavors. A truly classic house style sparkling with ultra fine bubbles! Priced for retail sale.
• Cameron Hughes Chardonnay Lot 220-This wine shows classic buttery qualities with subtle sorbet notes on the finish. On the palate, this wine is rich and full with a bold mid-palate of Meyer lemon and nuances of baking spice. Priced for retail sale.
• 2009 Rock & Vine, Cabernet Sauvignon-Medium bodied, with a solid core of blackberry and dark cherry fruit and hints of tobacco notes followed by great texture, sweet tannins, and dense weight. This wine is very drinkable. Priced for retail sale.
• Possibly a few more items will appear, it is simply a matter of time before we think of something else, thanks.

Rue Dumaine Restaurant and Bar is located a half mile east of I-675 on OH 725, at 1051 Miamisburg- Centerville Road.