trivia

(Not A) Dive Bar Tuesday: The Dark Horse Tavern

December 6, 2016 By Brian Petro

Welcome to the Dark Horse Tavern!

In 1831, Benjamin Disraeli wrote the book The Young Duke. It is a book about a young orphan who comes into a vast sum of money and starts to squander it before the love of a woman shows him the error of his ways. During his party days, he spent a good deal of time at the track, betting on the horses as he drank and wooed the ladies. There was some excitement at the track that day; “a dark horse which had never been thought of, and which the careless St. James had never even observed in the list, rushed past the grandstand in sweeping triumph.” Disraeli penned the first written usage in history of the term “dark horse” to describe a victory that comes from an unexpected place. The book became a bestseller, and the phrase entered the English language. Daytonians don’t think of obscure British literature when a friend mentions a dark horse. They reflect on some of the best barbecue in the city, well-prices drinks, and an experience that they thought they had lost three months ago.

The Dark Horse Tavern (209 Byers Rd, Miamisburg, OH 45342) closed abruptly at the end of July when owner Dennis Williams discovered the difficulty of operating a thriving bar and a construction company. Something gave, and unfortunately for their loyal patrons it was the Dark Horse. However, people saw the potential of a favorite bar and restaurant in its just-off-the-beaten-path location. Nikky Vontz was an employee there many years back, in the heyday of the restaurant. She knew that with the right people in place, it could get back to those glory days. In the three months they were closed, she negotiated with Mr. Williams to get the Horse up and running again. Her persistence paid off; on November 19th, the Dark Horse Tavern was back and ready for business!

Patrons who were familiar with the previous incarnation of the space would not notice anything was amiss. The upstairs was clean and ready for patrons, and there were few cosmetic changes to the bar or restaurant area. The big smoker in the back was getting the meat ready as quickly as people were ordering it, covering a menu that is “tailored after the forerunners in the cowboy cooking method.” That method provides a little something for everyone, from fantastic sandwiches to plates covered in hickory smoked deliciousness and smothered with sauce. They have lighter fare if you are looking for a good piece of fish or a light salad for the evening, and a kids menu for the younguns. From what we tried, and heard from others, the food was fantastic. We heard that even some visiting Texans were impressed by the brisket and ribs the Dark Horse was serving. That says something about what you are about to experience when you eat here.

The drinks are where you may start seeing some differences. The whole staff here is new, and that is the way Nikky Vontz wants it. As the general manager, she is responsible for the smooth running of every aspect of the restaurant. She wanted a clean slate to work from, and she has it. Nikky is making sure that the cocktails, beers, and wines that flow from her staff are appropriately portioned and not too stressful on the wallet. The talent she is working with has hit the ground running. The bottles behind the bar are neatly lined up and ready for efficiency, and she is going to be running specials over the next few months to introduce us to the new menu. The first specialty: The Bad Lands, their house margarita. There are six taps and a wide bottle selection that will appeal to every palate, from Bud Light to local craft IPAs and stouts. The taps will constantly be rotating with the seasons and the tastes of the patrons.

The second floor is ready for the holidays!

Moving forward, Ms. Vontz has big plans. She is currently booking bands for spring of 2017, and the spots are starting to fill up. Karaoke has come back to Tuesday night, and trivia will be returning on Wednesday nights. Ladies’ Night will occupy the Thursday night slot and some low-key musical acts on Friday nights. Large groups (up to fifty people) can use the upstairs space, complete with your bar and a food selection that you create from their menu. If you can’t make it to the tavern for the food, have the tavern bring it to you! They will cater off-site events. Ms. Vontz is looking forward to the Dark Horse Tavern offering their room for charity events, with one or two in 2017 that she already has in the works. The new management gives new life for this Dayton staple, and they are going to make the most of it.

When a restaurant closes that abruptly, it is a long shot that it will reopen. The new blood running the bar and ownership took that shot, and are going to work hard to make sure they are successful. The Dark Horse Tavern is open for business again. Everything has changed there, but nothing changed. Welcome back to the Dayton restaurant scene Dark Horse Tavern!

The Dark Horse Tavern is located at 209 Byers Rd, Miamisburg, OH 45342. They are open Tuesday through Thursday from 11:30 AM to 12:30 AM, and Friday and Saturday from 11:30 AM until 2 AM. You can contact them at (937) 866-6960, or through their Facebook Page.

Dive Bar Tuesday – Phone Booth Lounge

February 2, 2016 By Brian Petro

And the the night began: with a cocktail or two).

Since the team started working on Dive Bar Tuesdays, one bar has been at the top of our list to get to sooner than later. It is one that we all discovered while working together and we had been attending for a while. The location was relatively central to where we all lived, the food and drink prices were right, and the atmosphere was incredibly relaxed. Schedules did not align, especially since on Tuesday nights the bar was packed. Packed to the point people were making reservations. Reservations? In a dive bar? When Tuesday Night Trivia is so popular that majority of the tables in the place are set aside, something special has to be happening. This week we were finally able to make it to the Phone Booth Lounge in Kettering. It was much quieter than the last few times we tried to enjoy the calm atmosphere we were accustomed to.

The Phone Booth just exudes calm. It could be the fact that they have been serving customers for the last five decades. That’s right, they have been sitting there taking care of customers since 1964. The wood paneled walls and stained ceiling tiles tell that tale well. And not in a “this place needs an update” way. It is just comfortable, like a well-worn sweater. The bartenders are friendly, going the distance to help me find a whiskey I enjoyed (I was feeling some Bushmill’s) and rooting through the beer cooler for me. There were photos of bands surrounding the stage, and lit signs indicating all of the upcoming events being held there. There is live music all weekend, including a Blues Jam on Thursday nights. Monday through Wednesday they have beer specials and something different each night; Wii bowling on Mondays, trivia on Tuesday, and warm up the stage on Wednesday with karaoke. This month they will also be teaming up with the Dayton Blues Society for their Second Annual Youth Showcase on February 20^th.

Their cocktail menu reflects their claim of being the Home of Kettering Rock and Roll. The shot list falls on the more traditionally named side, with Black and Blues, Cinnamon Toast Crunch, and Sweet Tarts. When you look over to the cocktail menu, however, the rock comes out. You can find some Sweet Emotions, possibly Blinded by the Light, or end up Knocking on Heaven’s Door. There is a list of beers, wines, and other liquors they have on the back, but it is not a complete list. There is one thing that they took down that I really enjoyed using to see all their beers; a beer shelf that hung over the bar. It allowed you to look at the selection of specialty beers and be ready to order on a moment’s notice. This is also one of the few bars I have been to where all of the liquor is not up where it can be immediately seen. The hiding of the complete beer and liquor menu may just be a clever ploy to get you to chat with the staff.

So. Many. Nachos.

The food menu is a perfect complement to the space. It is all very comfortable food. You are not going to hit many surprises on it, unless you order the nacho platter without understanding what you are asking for. There was other food on the table, like hot dog pretzel bites and fried mushrooms, but we all turned our heads when the nachos came. It was big enough to serve the five people that were sitting there, and there were enough toppings on it to hold it all together. Even after nibbling on it for the better part of an hour, we did not finish it. It was one hell of a surprise to see on the table, and makes me curious as to what other surprises may be lurking in that kitchen.

Why is this place packed on a Tuesday night? It is definitely more than for just the trivia. Good food and good company are part of the equation, even if you come alone. You have great bartenders to talk with, and there is pool, darts, and on Monday nights, bowling to keep you occupied. You can admire the art show on the ceiling tiles through the building, some of which has been there for years. In the warmer months there is a patio for your enjoyment. For a low key night with friends, it is the perfect place to meet, get cozy, and hang out for a few hours.

The Phone Booth Lounge is located at 155 E. Stroop Rd., Kettering, OH 45459. You can call for information at (937) 298-8712.

Dayton Food Trivia, Rumors & Secrets You Don’t Know

October 2, 2014 By Dayton937 1 Comment

“Read my lips, I want a damn steak from the Pine Club !”

Today we release some secrets, and Dayton Dining will never be the same again. Call it “Dayton Babylon: Little known trivia relating to Dayton Food and Restaurants.”

Sit back and enjoy, as Food Adventures gives you our favorite foodie trivia of the Miami Valley:

1) THE INVENTOR OF MARION’S PIZZA USED TO BE AN EMPLOYEE OF CASSANO’S:
Yes it is true. Marion Glass was once an employee of Cassanos. After leaving, he opened up a sandwich shop, then later his own pizza place.

2) IN 1988, THE PINE CLUB MADE VICE PRESIDENT GEORGE BUSH SR. WAIT 45 MINUTES FOR A TABLE:
Oh, this happened alright. As the story goes, the Vice Prez was forced to wait in his limo until the table was ready. That’s one popular steakhouse !

3) HOUDINI ESCAPES FROM A BARREL OF DAYTON BEER:
The date was December 11th, 1916. The place was at Keith’s Theater downtown, near E. Ludlow Street. Harry Houdini performed the Chinese Water Torture trick with a Dayton twist. He escaped from a 60 gallon barrel filled with Olt’s Beer, a Dayton brewed lager. Maybe Dayton Most Metro can do something similar with Big Ragu on their Brew Tours

Houdini Escaped From Inside a Barrel of Dayton Brewed Beer in 3 minutes

4) TOTENKO SERVES ROACHES TO FOOD CRITIC:
In the late 1970’s, Dayton Daily News Food Critic Ann Heller was writing one of her first articles on the Asian restaurant near the Dayton Mall called “Totenko.” When they served her meal, she noticed there were dead roaches in the food on her plate. The restaurant closed for a few days with the intent to re-open, but it never did. The business would later become Chi Chi’s on State Route 725.

5) THE WRIGHT BROTHERS WERE FOODIES WHO HOSTED HOLIDAY DINNER PARTIES:
The Wright Brothers were known for hosting extravagant dinners at their homes each holiday. They would invite friends and family for these tremendous feasts. Nothing like the food served by today’s airlines…

6) IN 1842, FAMOUS ENGLISH AUTHOR, CHARLES DICKENS, VISITED THE GOLDEN LAMB WEARING A BEAVER HAT AND COMPLAINED BECAUSE THE HOTEL DID NOT SERVE ALCOHOL.
Evidently, he asked for some brandy and was refused due to it being a “temperance hotel” (no alcohol). He even wrote a pissed off passage in his American memoirs about the experience. Sorry Charlie …

7) MIKESELLS IS THE OLDEST POTATO CHIP FACTORY IN THE UNITED STATES AND THE WRIGHT BROTHERS HELPED:
Dayton is home to the oldest potato chip company in the USA, 104 years old and still counting! The kettle cooked Mikesells are pretty much the same chips DW Mikesell peddled in 1910. Speaking of which, when he first starting delivering chips by bicycle, his bike needed repair. The Wright Brother’s bicycle company came to the rescue and DW Mikesell was back delivering chips in no time !

8) THAI 9 USED TO BE A PEANUT FACTORY:
Love the spacious dining room with the wooden floors and upstairs area? That’s because the place used to be a peanut factory. That’s what we were told by management when the restaurant first opened.

Charles Dickens Normally Doesnt ask to Drink Brandy in a Beaver Hat, But When He Does, it is at The Golden Lamb

9) ESTHER PRICE CANDIES USES LOCALLY PRODUCED MILK AND BUTTER IN ALL OF THEIR CANDIES:
How about that, Esther Price was being organic and eating local, before it was cool. You go girl. No wonder we love these chocolates so much! Get on with your bad, creamy self.

10) THE BAR AT JAY’S SEAFOOD HOUSE WAS MADE IN 1882 for JAMES RITTY’S PONY EXPRESS RESTAURANT IN DAYTON:
If you have had a beer or cocktail at the Jay’s Seafood bar, then you have experienced a piece of Dayton history. This huge mahogany bar was made from 5400 pounds of wood. That makes it the coolest bar in town … bar none.

11) IN 1970, PONDEROSA APPOINTED DAYTONIAN JERRY OFFICE to CEO. HE GREW COMPANY REVENUE FROM $42 MILLION to $490 MILLION in the 1980’s:
Oh yes, wide ties, and aerobics with leg warmers couldn’t stop Jerry from bringing the supreme salad buffet to America! Check him out in this 1984 Ponderosa Commerical.

El Meson used to be Pizza Queen International. Click to Enlarge.

12) THE BAR AT SWEENEY’S SEAFOOD HOUSE IS THE OLD BAR FROM TEQUILA WILLIES BY THE DAYTON MALL:
A little known fact is that this decorative bar, now at Sweeney’s, was the bar at the Tequila Willies Restaurant near the Dayton Mall. The story goes, the previous tenant at Sweeney’s got it at auction and had it installed.

13) THE OWNERS OF PIZZA QUEEN CLOSED THEIR STORE TO OPEN THEIR DREAM RESTAURANT, EL MESON:
Yes, The Castro family decided to dump pizza toppings for tapas. Some Daytonians might have been disappointed at first, but now El Meson is a staple for bringing exotic South American eats to the Miami Valley.

14) THE HOT HEAD BURRITO FRANCHISES STARTED IN DAYTON:
Cynthia Wiley and Raymond Wiley from Kettering came up with the concept, and opened their first store in 2007. It has been a hot commodity since, and they haven’t let it go to their “heads.”

15) THE OLDEST ACTIVE CHINESE RESTAURANT IN DAYTON is CHOP SUEY CARRYOUT:
Since 1973, this oldest active Chinese Restaurant in the Dayton area has been slinging New York style stir fry and Cantonese cuisine. Try the Chop Suey, it will knock your Aunt Connie’s socks off.

16) THE PULL TAB CAN and POP TOP CAN WERE INVENTED BY DAYTON INVENTOR, ERMAL FRAZE:
Ermal’s company, Dayton Reliable Tool Company started making his invention in 1959. When people worried about the sharp edges of the pull tab, he then invented the pop top on today’s cans in 1977. Think of all the beer buzzes and caffeine fixes he made possible. He is obviously the namesake for Fraze Pavillion and the tribute in Warped Wing’s Ermal Beer.

The pull tab was invented by Ermal Fraze of Dayton

17) DAYTON WAS THE 2nd U.S. CITY TO IMPLEMENT THE FOOD STAMPS PROGRAM:
Dayton takes care of it’s impoverished residents.

18) INVENTOR OF THE ICE CREAM SCOOP WITH ANTIFREEZE INSIDE WAS THE OWNER OF THE RED WING ICE CREAM COMPANY IN DAYTON:
Ever use one of those ice cream scoops with antifreeze in it, so the hard ice cream is easy to scoop? According to the owner’s daughter, that scoop was invented in Dayton. Red Wing Ice Cream used to be located near the arcade. Now you know the “scoop.”

19) FOOD NETWORK CHEF MING TSAI’S FAMILY USED TO RUN A RESTAURANT IN THE 1970’s CALLED “THE MANDARIN KITCHEN”:
This restaurant was a pioneer in bringing gourmet Asian Food to Dayton. The Mandarin Kitchen had a cult following. Our memories include the restaurant having this amazing aroma throughout the dining room.

20) THE HAMBURGER WAGON IN MIAMISBURG STARTED BECAUSE OF THE GREAT DAYTON FLOOD OF 1913:
Sherman “Cocky” Porter served his own recipe of hamburgers to the victims of the flood out of a wagon. They were served with no condiments, just pickle, onion, salt and pepper. 101 years later, the wagon is still a Miamisburg and Dayton icon, and the recipe is still the same.

“Ain’t No Party Like a Wright Brothers Party, cuz a Wright Brother’s Party Don’t Stop “

21) CULP’S CAFE IN THE ARCADE WAS THE FIRST DAYTON RESTAURANT TO HAVE AIR CONDITIONING:
People like the sweaty Big Ragu appreciated this. The restaurants hayday was in the 1940’s when they served 5,000 customers a day. Yes, we said each day. The “new” Culp’s Cafe is in Historic Carrillon Park. It is also a ‘cool’ place to hang out ..

22) ORVILLE WRIGHT USED TO TEACH HIS NIECES AND NEPHEWS HOW TO MAKE FUDGE AND HARD CANDY:
Nothing like keeping the kids occupied with a little foodie fun. If things had went differently, he could have been Dayton’s version of Willy Wonka !

23) BRIXX ICE COMPANY IS NAMED BECAUSE THE BUILDING WAS ACTUALLY AN ICE COMPANY THAT SUPPLIED DAYTON IN THE LATE 1800’s:
The restaurant across from the Dayton Dragon’s stadium, used to be an ice company that supplied most of Dayton with ice. They were singing “Ice, Ice, Baby” back in the day!

24) ICE CUBE TRAYS AND FREON REFRIGERANT WERE BOTH DAYTON INVENTIONS.
Ice cube trays were invented in 1959 by Arthur Frei, while Freon Refrigerant was invented by Thomas Midgley Jr. in 1928.

Bet Ya Didnt Know That the Ice Cube Tray Was Invented in Dayton…

25) THE TROPICS, AN ICONIC RESTAURANT ON NORTH MAIN STREET, BROUGHT IN CHEFS FROM CHICAGO.
Now we know how they made their one of a kind cuisine. Luring “windy city chefs” in with lucrative deals. This restaurant seated 700 people at it’s peak during the 60’s and 70’s. At that time it was one of America’s top rated restaurants.

That’s it, thats the list .. hope you found some fun facts ,a and interesting conversation pieces you may not have known. Dayton has a great history of food, and now you know a little more about it!

Did you like our story on Dayton Food Trivia? Then make sure you “like” Food Adventures with Big Ragu and the Crew on FACEBOOK by clicking HERE !!

Check out the gallery below of funny photos relating to Dayton food trivia !

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Lovely Day for a Guinness!

March 15, 2013 By Brian Petro Leave a Comment

The gates to the glory that is…Guinness!

Until the discovery of germs and bacteria, water was unsafe to drink. Europe had it the worst, with so many people and so much industry located near bodies of water that people also drank out of. People were turning to spirits in droves, since it was much safer to drink then the water. Gin was the popular choice; it was cheap, it had some flavor, and brandy had been banned because of England’s on again/off again love affair with France. It was getting so cheap that people were abusing it. At the height of the Gin Craze, the British were drinking an average 2.2 gallons of gin a year. The population was so drunk on such a constant basis that society and the economy were beginning to slip. Beer was being brewed offered by monks and the church as a way to have a drink safer than water and not as harsh and debilitating as gin.

Arthur Guinness, founder of the beer that bears his name, was a good and humble man. His godfather was the Archbishop of Cashel in Ireland, and he was very faithful to the Irish church. So faithful, in fact, he began the first Sunday Schools on the island, and spent a great deal of his time and money helping the poor. He inherited some money, 100 £ to be exact, and used it to lease the brewery at St. James Gate. In 1759, the lease was signed for 9000 years for a price of 45 £ a year. He saw that he could play a part in stemming the flood of gin that was destroying Britain, and began brewing immediately. By 1769 he was able to start shipping his beer to England. Guinness himself passed away in 1803, but his son took up the family business. Not only did he take up the business, he took up the giving philosophy and helping of his fellow man.

The 19^th century was good to the brewers at Guinness. It continued to grow despite doing nothing that other breweries were doing to promote their beer. They did not advertise or give discounts, relying mainly on word of mouth to spread the word about their product. They also did not own any public houses, which many breweries at the time did to promote their own beers. Beer was booming in Britain. It was seen as a “healthier” alternative to gin, and so it was not as strictly regulated as gin was. This allowed for thousands of public houses to be opened through the country. By the beginning of World War I, Guinness accounted for about 10% of the beer in Britain. While business was booming for the company, they were also giving their workers benefits that were almost unheard of at the time. They even pioneered quality control techniques that helped them put out a better, safer product. It was adopted by other industries, and is now known as the t-test. The quirkiness of the company also touched a little on its religious heritage; until 1939, if a Guinness brewer wanted to marry a Catholic, he would have to resign.

How grand to be a Toucan!

The 1930’s started off by seeing Guinness as the seventh largest company in the world, and falling steadily towards the end of the decade. The company started looking for a new ad campaign as sales started to slide. They wanted to maintain their wholesome image and still promote the “healthy” benefits of their beer. S.H.Benson was the advertising company tasked with the project, and accomplished artist John Gilroy was the man they gave the job to. The combination of health, wholesomeness, and avoiding the typical beer advertisement led them to…zoo animals. The Zoo ads were incredibly successful for Guinness, incorporating a seal balancing a pint, an ostrich swallowing one whole, and the most enduring image, the toucan with two pints. The advertising campaign went strong for decades, until the early 1980’s when they decided it was dated and retired it. It has been showing up again more recently, making its presence felt again as one of the lone animal survivors of the campaign. The ads helped for a while, but Guinness continued to struggle against the lighter colored lagers.

In the 1970’s the company, who had up until this point been making porters and stouts, stopped experimenting with porters and stuck strictly to stouts. Ever the contrarians to popular sentiment, they began to market their beer as something to be enjoyed by people who desire something a little different, seeking to attain a cult status in the face of their declining sales. They embraced the unique look the beer had when it was poured; a sharp white cap of bubbles on a deep, dark base. It was successful, stopping Guinness’ sales slide and spreading its popularity. The 1980’s brought another distinction to Guinness as well: the can with the widget. Guinness tried to keep as much carbon dioxide as possible out of their beer, preferring nitrogen to add and carbonation to the brew. The bubbles are smaller, helping to not only create a smoother mouthfeel, but it is important in creating the distinct look of a well poured draught. Guinness had been doing canned been since the 1970’s, but did not sell it internationally because is needed an additional piece to inject the nitrogen/carbon dioxide mix. The widget solved that by injecting the gasses into the can when the can is opened; the change in pressure activates it. The widget was a thing of engineering beauty; it even won the Queen’s Award for Technological Achievement. Guinness, through clever advertising and its outsider status has maintained its cult status nicely over the last few decades.

I cannot agree with this coaster enough.

A cult status is good to maintain a little bit of mystery. That mystery has lead to some interesting rumors, everything from rats in kegs to making you stronger. The facts are not as sultry, but here they are: Guinness is made of dark roasted barley, hops, water, and yeast. The roast gives it a flavor that ranges from dark chocolate to coffee, and balances out the hops. It weighs in at a very light 4.3% ABV and a respectable 125 calories per 12 ounces. It is not even physically heavy; it is the beer sitting on top in a Black and Tan and its many variants. If you are a strict vegetarian, it is made with a byproduct of dead fish, isinglass. The isinglass is used to separate solids out of the brew, so it very rarely hits the bottle. Some studies have shown it could possibly maybe sort of be a little healthy for you, but not actually that much healthier than other beers. Pouring a pint of Guinness properly, the “Perfect Pint”, takes 119 seconds and two pours at about 45 degrees F. However, with modern technology, that has time has been cut down to four seconds.

On St. Patrick’s Day, put away the green beer and embrace something that has always been a little different from the norm. If you are looking for somewhere to celebrate, head on over to our Events page to see everything that Dayton has to offer on March 17. It is fitting that a God-fearing man created a beer that is a big part of a holiday the Irish use to celebrate a saint. Even as sales for it decline in other parts of the world, the Emerald Isle still loves its native stout. The craft beer revolution may have opened up our palate to other stouts, but Guinness is still the one people think of. And if for no other reason, do it for the toucans.

Meet Our Gal, ‘Juicy Lucy,’ at Romer’s Bar & Grill

March 7, 2013 By Dayton937 2 Comments

Romer’s – Much More than Beer-thirty

Food Adventures found another locally owned place, you gotta try. It is watering hole called Romer’s Bar and Grill, located at 4439 East Franklin Street in Bellbrook, near Wilmington Pike. When you think of bars, you don’t normally think of homemade food. That is where Romer’s beats the stereotype, because most things here are homemade. The atmosphere is hopping and usually loud. We have been to Romer’s for happy hour drinks, benefit concerts, and Thursday trivia nights. But, our favorite is visiting during non-peak hours and just having some good food. During our latest visit, owner Greg Romer came out from the kitchen to tell us he is a Food Adventure fan! He also explained that many of the dressings, food items and sauces are made in the kitchen from scratch. Greg grinds the hamburger meat himself and personally shaves thin slices from roasted beef to make their specialty sandwiches. So which homemade items make us smile? Here is a breakdown of Romer’s best from your favorite Dayton Foodies.

Romer’s Bar and Grill first made an impact on us at the Chicken Wing Festival at Fraze Pavillion, two years ago. If you like wings, you gotta try Romer’s. We would suggest the “Asian Persuasion” wing flavor. Appropriately named, the sauce is made in-house and delivers a sweet thai pepper taste with a light touch of heat. The wings here are crunchy and cooked just right. We also recommend the hot bbq sauce and the dry rub option. The wings are available breaded, but we prefer them naked… who doesn’t?

Hand Breaded Jalapeno Poppers

We digress into another inappropriate topic when we talk about Turkey Balls. They are not what you think. Food Adventurers recognize this interesting name as a homemade appetizer at Romer’s. We tried these delicious appetizers which are pretty much “Thanksgiving dinner rolled into a ball.” The turkey balls are made with dressing, mashed potatoes and of course turkey. The mixture is rolled into a ball the size of a large meatball, and is coated with panko crumbs. The turkey balls are then pan fried, and covered with a light brown turkey gravy. As we sliced the turkey balls, steam rose and we fought over the turkey gravy for dipping rights. These heavy appetizers are perfect for sharing, and are as addicting as Saturday Night Live’s “Schweddie” skit brand name.

Looking for something a little more spicy? Romer’s hand breads their own Homemade Jalepeno Poppers. What other restaurant in the Dayton area does that? The heavy breading and spicy insides make this a good choice if you are hungry and want to heat things up. Another fantastic appetizer that is the Big Ragu’s favorite is the Memphis Fried Pickles. Hand cut into chip like slices, then hand breaded, these pickles are served with a dipping sauce. They are a very addicting, yet very filling appetizer that you have to try.

The Beef N Cheddar – Slow Roasted Beef, Sliced in-house

There is no doubt of what the specialty is at Romer’s. It is homemade, slow-roasted, beef sandwiches. There are three of these special sandwiches, and they are “must eats.” Chef House is our resident expert on shaved beef , and her favorite is the Beef N Cheddar. This sandwich is made sliced to order, so it is fresh and delicious. Romer’s also does it right. They top it with cheddar cheese sauce. The experts in Philadelphia do it this way, and so does Romer’s Bar and Grill. The sandwich is served on Sour Dough bread and is simply magnificent. The beef is delicate and moist. The sandwich will fill you up and is a great meal deal at under 8 bucks. Most get a side of saratoga chips, but we suggest the waffle fries with these sandwiches. You won’t be disappointed.

Inside a ‘Juicy Lucy’ Burger

Continuing with our favorite things at Romer’s, we dive into the topic of Burgers. All the burgers are ground in-house to ensure great taste. What burger is best? Sure, you can build your own burger or chicken breast sandwich with toppings, cheese and sauce. But wouldn’t you rather step it up to the big leagues? Then order a burger at Romer’s that will knock your socks off, the Minnesota Juicy Lucy. Owner Greg Romer developed this after seeing a similar sandwich on a food show. The Juicy Lucy is a 1/2 pound burger stuffed with provolone, pepperoni and jalapenos. The result is a tasty burger that oozes cheese with every bite from inside the burger. This is a true Food Adventure item for taste and uniqueness, which is what Hungry Jax, Chef House and the Big Ragu are all about. Make sure you grab a Juicy Lucy.

We do have one tip on what not to grab. Don’t grab a seat by the door to the smoking patio. Since Romer’s gets busy, many people come in and out of that door to smoke. Take advantage of their selection of beers on draught, but don’t sit by the patio door unless you want a wind draft. Be forewarned the place gets noisy during peak hours. It is a fun atmosphere, but if you want quiet conversation, hit this place during slow times like early lunch hours.

There are many other good menu items we like at Romer’s that are worth mentioning. The Reuben is good, how could it not be with the slow roasted touch? They also have good thin crust pizzas. They are a popular with kids and a good value at $11 for a large cheese pizza. Even with our many trips to Romer’s we have not completely tapped the constantly evolving menu. Currently they are featuring a Lenten menu insert and feature a fish fry on Friday’s with thick, pub style battered fish. Romer’s Bar and Grill is yet another locally owned gem, that many people may not have heard about. Take the time to stop in, and visit the friendly staff like Lanette, who is our favorite server. Next time you are hungry, tell your friends you want to grab some turkey balls and see your friends Reuben and Juicy Lucy!

Have you been to Romer’s Bar and Grill? Please comment below on your experiences with their unique menu.

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Tasting the Stars in Champagne

February 14, 2013 By Brian Petro 18,068 Comments

“I only drink champagne when I’m happy, and when I’m sad. Sometimes I drink it when I’m alone. When I have company, I consider it obligatory. I trifle with it if I am not hungry and drink it when I am. Otherwise I never touch it – unless I’m thirsty.” ~Madame Lily Bollinger

Originally, champagne was served in glasses that looked like this.

Madame Bollinger would know the best time to drink champagne. As one of the greatest women to work in the champagne industry in the house whose name she bears, Mme. Bollinger brought champagne through the Great Depression and World War Two. She promoted a style of champagne that changed the industry, moving it from the sweeter side of the spectrum to the dry the British always seem to favor. She was the face of the Bollinger brand, an unusual position for a woman in 1941, and through her efforts, helped the city of Ay, after the war, while earning several honors from both Great Britain and France. She continued the tradition of providing the royalty of England with champagne for all of their events, but more importantly creating champagne so iconic that even James Bond drinks it.

Champagne is a drink of celebration, and is there a better time to be celebrating than on Valentine’s Day? Love is in the air, chocolates and flowers are roaming through offices and homes around the world, so why not bring out that bottle of champagne you were saving for a special occasion? And while you are enjoying your wine, enjoy some interesting facts, trivia, and quotes about this bubbly beauty.

Dom Perignon, considered the father of champagne, was not trying to create a sparkling drink. He was trying to
prevent it. The bubbles in champagne were a flaw caused by secondary fermentation. Cold stops the fermentation process, and can leave some sugar in the bottle. When spring comes back and the weather warms up, the fermentation starts up, and creates the fizz. Dom Perignon was the father of blending grapes before pressing them.
The grapes blended to make champagne in the modern era are Chardonnay, Pinot Noir, and Pinot Meunier.
Modern champagne tastes were determined by the British. Champagne was first deliberately created by a man named Christopher Merret in the mid 17^th century. They liked the carbonation in their wine, though it was the French king that Louis XIV made it popular with the nobility. It was much sweeter at the time. It was the British again that demanded drier and drier champagne, giving us the general range of sweetness we enjoy today.
Uncorking a bottle of champagne is serious business. Before the glass was strong enough, the secondary fermentation caused bottles to explode. All of that gas with no outlet builds up pressure. It can be up to 90 PSI, just under three times what is recommended in a car tire. Plenty of pressure and a little neck, when put together, create a weapon that can shoot the cork at speeds of up to 50 MPH. That could put your eye out. Ain’t nobody got time for that on Valentine’s Day.
If you are going for distance, not speed, you are going to have to shoot your cork over 178 feet to break the world record, set by an American in 1988.
The bubbles are crucial to the enjoyment of the champagne. There is an estimated 49 million bubbles in a bottle. Moet and Chandon, in tandem with Heineken, spent $7 million dollars on special photography that revealed 250 million bubbles were contained in each bottle. To get the most bubbles in your bubbly, cool the bottle to about 45 degrees F. With the bottle at a 45 degree angle, put the bottom of the bottle against your hip or thigh. The first thing you will need to do is remove the foil, then the cage on the cork. Be careful; sometimes the cork is loose, and removing the cage will cause the cork to pop. Take a towel and wrap it around the neck, making sure you cover the cork. Holding tight to the cork, twist it gently until it comes out. The less noise you make, the more bubbles you get to enjoy in your glass.
Champagne only comes from France by international law. Champagne is part of the larger group of sparkling wines you can find anywhere in the world. If you get it in Italy, it is prosecco , which is becoming very popular. Spain has cava, Germany has sekt, and Portugal has espumante.
The Spanish sparkling wine cava, made mainly in the Catalona region.
How sweet do you want your champagne? Brut Nature is the driest of the dry, with no sugar, or very little, added to the wine. Extra Brut has some sugar added, but it still very dry. Brut is the most commonly purchased champagne, and is still a little on the dry side. Extra sec has a little more sweetness than Brut, and a little more sugar added. Demi Sec is dessert-level sweet, with quite a bit more sugar added. Sec is a very sweet champagne, definitely served after a meal as a dessert.
We prefer to drink champagne in a flute, but if you watch older films, you can see them drinking champagne out of a wider glass known as a coupé. It does not hold the bubbles as well, but was the traditional way of drinking champagne. It is also said to be molded from the breast of Marie Antoinette. Let them eat cake indeed…
Beautiful women have always been linked to champagne. One of the most beautiful women of all time, Marilyn Monroe, is rumored to have taken a bath in over 350 bottles of champagne.
The tallest champagne flute was revealed at a festival in Italy. It stands seven feet tall and can hold twenty two bottles of champagne. The largest bottle of champagne currently made is called Midas, holding forty regular sized bottles of premium bubbly. Only six were made, at a cost of $100,000 a bottle.

While Valentine’s Day is a special day and calls for a special celebratory beverage, champagne is something that can be enjoyed every day. The season of champagne tastings is usually in December for New Years or Christmas, but many restaurants will sell certain champagnes by the glass if you are looking to try some out. The staff here will let you know when the next tastings or events are. Spend today surrounded by friends and loved ones, and celebrate with a drink that has a little more sparkle.