The Flavor House at 111 W. First. St in June of 2021 by partners Demetrius Wright and Joey Williams, offering comfort and Caribbean cuisine. In February of 2023 they opened the Flavor House Event Center at 312 N. Patterson. In Jan of 2025 they closed the First St location and began serving lunch from their Event Center. And now they’ve taken over the former Table 33 space at 130 W. Second Street and Flavor House will have a soft opening for lunch this Monday – Wednesday serving from 11am – 2:30pm. See the lunch menu below:

In social media they’ve teased “Same bold flavor. Fresh new vibe featuring “The classics you love. Elevated for the new era.”

Chef John Hawkins
In a special influencers preview on Friday night we were welcomed by front of the House Manager Dana and co-owners Demitrius and Joey with an Apple ginger fizz mocktail and some history on Flavor House. We dined in the special event space.
Then we were treated to a small taste of the menu by Chef John Hawkins that included Flavor House Rolls, Southern Fried Okra with a lemon pepper seasoning, creamy collard greens dip with house made pita chips, their amazing gumbo, a cajun fried shrimp and fish basket, rasta pasta – served w fries and chicken fontaine – Grilled chicken breast, portobello mushrooms, onions, peppers, with a parmesan cream sauce over garlic mashed potatoes.
We finished the meal off with a smooth and creamy sweet potato cheesecake that was decadently rich, washed down with one of their house cocktails, the Love TK- Hennessy, strawberry, lime and cane sugar.

On Thursday, Oct 23rd they’ll open for their first public dinner service and here’s a preview of the dinner menu:

Flavor House
111 W First St.
Dayton, OH 45402
937-999-4047
Soft Opening Hours:
Lunch Only: Oct 20–22 | 11AM–2:30PM
Lunch + Dinner: Oct 23–26
• Lunch: 11AM–2:30PM
• Dinner: Thurs 4–9PM | Fri–Sat 4–10PM
Closed Sundays



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Special Guest: Floyd Adams brings over 15 years of experience in the beverage industry, beginning his career in fine dining and advancing through roles as a bartender and sommelier at the esteemed restaurant Sardinia in Nashville, TN. His deep knowledge of wine and hospitality laid the foundation for a transition into the business side of the industry, where he developed expertise in both distribution and supply chain operations. This comprehensive understanding of the market led to his current role as National Sales Manager at
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