Dayton937

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

Dayton Dining

Restaurants Offering Carry Out & Delivery

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??Be patient and expect there to be issues and mistakes – most dine-in restaurants are only used to doing one or a few carry-out orders at a time.
?If you have condiments, silverware, napkins, etc. at home then do the restaurant a favor and tell them you don’t need those things. It will help.
?And TIP the person ringing up your order like you normally would dining in. Carry-tips are normally 10-15% but I suggest 20-25% during this shut-down. I’m sure most places will be pooling those tips to distribute to the rest of staff who will be needing all the help they can get.
CO = carry out DD = DoorDash GH=GrubHub UE=Ubereats PM=Postmates
Amber Rose– 937-228-2511 CO
1400 Valley St, Dayton OH M 11-1 lunch only, Tues-Friday 11-7:30, Saturday 4-8
Bennett’s Publical (937) 866-4200 CO
67 S Main St Miamisburg
Bill’s Donut Shop– CO (937) 433-0002
268 N Main St Centerville,
Butter Cafe 937-985-9917 CO, DD
1106 Brown St, Dayton Mon 8am -2 pm, Tues – Sun 7am-3pm
Chappys Social House (937) 439-9200. CO, DD
7880 Washington Village Dr, Centerville, noon to 7pm.
Dublin Pub 937-224-7822. CO
300 Wayne Ave, Dayton
El Meson 937-545-5602 CO
903 E. Dixie, West Carrollton
Figlio (937) 534-0494 CO
424 E. Stroop Road, Kettering Mon – Sat from 5 – 8pm
Franco’s 937-222-0204 CO
824 E 5th St, Dayton
Frickers – (937) 866-9464 CO, DD
251 N Springboro Pike (ST RT 741) Miamisburg daily from 10am-1:30am.
Ghostlight Coffee

1201 Wayne Ave, Dayton (937) 985-2633
800 South Patterson, Dayton (937) 985-2633
Monday & Tuesday: both shops will be open 7am-Noon for carryout only. We respectfully request no cash transactions. Wednesday: we will move to online ordering & pick-up, only. Pick-up will take place outside of each shop. We are still working out the final logistics, but we you will be able to order directly from our website.

Glo Juice Bar + Cafe. 937- 991- 0085 CO, DD
1120 Brown St. Dayton
Hot Head Burrito 10:30 am to 10pm (possibly changing to 9pm).
Jimmie’s Ladder 11 (937) 424-1784. CO
936 S. Brown Street, Dayton 11:00 am – 2:00 pm & 5:00 pm – 8:00 pm
Kramer’s 937 -294-9141. CO
1018 Irving Ave, Dayton 4-8pm daily
Mamma DiSalvo’s 937-299-5831 CO
1375 E Stroop Rd, Kettering
Meadowlark 937- 434-4750 CO
5531 Far Hills Ave, Kettering Monday-Saturday 11:30-7:00 with curbside pickup.
Milano’s CO, DD
Brown Street 937-222-7072
Beavercreek 937-427-7527
Miami Twsp 937-434-7827
Mz. Pickles 937-866-4711 CO
17 S Main St, Miamisburg, Mon – Wed 11am -4pm, Thurs & Fri 11am – 7pm, Sat 9:3o -3pm

Nick’s Restaurant (937) 372-3202 CO
1443 N Detroit St. Xenia 11am – 7pm
Old Scratch Pizza (937) 331-5357 CO
812 South Patterson, Dayton
For easy ordering, please download the Old Scratch Pizza Mobile App below
App for IOS: https://buff.ly/39XC7C0VVVApp for Android: https://buff.ly/2WbR5Ap
Pepe’s Mexican Flavors (937) 233-2300 CO
6114 Chambersburg Rd. Huber Heights, Ohio 45424
Rapid Fired Pizza area restaurants will be open 10:30 am to 10 pm
Ray’s Wine Spirits Grill 937-890-0300 CO
8268 North Main Street, Clayton, 1-9 Mon – Thurs, 11-10 Fri & Sat, 12-5 Sun
retail shop for wine, beer & cigars is open Monday thru Sunday
Rusty Taco    CO, DD
Brown Street 937-938-7384
Beavercreek 937-306-8080
Dayton Mall 937-938-5632
You can call each of our locations or place an order on DoorDash: https://www.doordash.com/business/rusty-taco-6992/menu/
St Anne The Tart – (937) 259-8663   CO
1500 E Fifth Street, Dayton extended carry out hours 7am – 7pm
SKY Asian Cuisines – 937-949-988.     CO
4090 Wilmington Pike
Skyline Dayton Mall (937) 434-3952 CO, DD
8906 Kingsridge Dr, Miami Township. Mon- Sat 11am -8pm, Sun noon – 8pm
The Caroline (937) 552-7676   CO
5 S. Market St, Troy

The Chicken Spot 937 813 1618     CO, DD
3261 West Siebenthaler Ave, Dayton M-Sat 11 am 7pm and Sundc 6pm

Wheat Penny Oven and Bar (937) 496-5268 CO, GH, UE, PM
515 Wayne Ave, Dayton Monday-Saturday 11-7
Yagoot (937) 550-9468. CO, DD
734B N. Main Street. Springboro. 11am – 9pm

Temporarily Shutting Down

bd’s Mongolian Grill, The Greene
Mudlick Tap House, Dayton
The Brick Tap & Tavern, Huber Heights
The Century Bar, Dayton
Tickets Pub & Eatery, Fairborn
Watermark Restaurant, Miamisburg

Free Soup at Xuan

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When times are tough, we often see the best in people! Just got a message from Nopp & Tong, owners of Xuan Vietnamese-Thai Cuisine Restuarant with this offer they asked us to help share with the community:

 

Free Meals at XUAN

This is not the time for business this is time for we all people need to survive!!!!!

Please come to Xuan Vietnamese-Thai cuisine on Airway Rd. for free chicken noodle soup & tap water on Thursday (03/19/2020) starting 12.30 -3 pm, also please bring your own soup container (we don’t have enough containers and utensils for everyone).

So if free soup is something that will make your day, stop on by, or order a meal to-go from them and help support this small independent restaurant that just one of many in our community trying to make a difference.

#DaytonProud

Local Restaurants Offering To-GO Meals For Guest Reluctant To Dine In

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As the COVID-19 (coronavirus) continues to make headlines, even the best-laid plans are up for last-minute changes. Those changes are hitting restaurants hard as they struggle with the effects of reduced travel and government calls to avoid large gatherings.  One local restaurateur we talked with today said he’s lost $25,000 in catering cancellations in just the last couple of days.  So many of the service industry jobs are hourly employees, sent home if business doesn’t dictate the need.

Open Table sent out an email today saying they are seeing sharp declines in  across online reservations, phone reservations, and walk-ins. In the United States and United Kingdom, they see a 20 percent reduction in total seated diners vs. last year.  At the city level, diners are down approximately 45 percent in Seattle, 40 percent in San Francisco, 30 percent in New York, and 25 percent in London, Los Angeles, and Chicago. (All declines cited here are on a year-over-year basis.)

Locally many restaurants are scrambling to react to the market, many offering curbside meals:

 

 

 

 

More from Open Table’s Andrea Johnston, Chief Operating Officer:

To support the restaurants we all love, we’d like to share a few simple things you can do to help your favorite restaurants weather this storm:

  1. If you have a change of plans, please let the restaurant know as soon as possible so they can plan accordingly. Even cancelling the same day is better than not showing up.
  2. Order take-out or delivery. It gives the restaurant business and keeps you well fed. Many restaurants that don’t usually offer these options are making exceptions.
  3. Re-book for a future date—it will give everyone something to look forward to.
  4. Consider purchasing restaurant gift cards if they’re offered.
  5. Tip generously if you can afford it. Tipped workers are some of the first to suffer in times of economic distress.

New Option in the Downtown Cocktail Scene!

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The cocktail scene in Dayton has certainly stepped up in 2020. To start the year off  The Century Bar moved next door to open a larger bar,  with more more seating and featuring Joe Head’s Nerd Bar. Reserve a seat at the nerd bar and Joe will talk all things bourbon with you, share tastes from some of his rare bottles and share his extensive knowledge on the state of the whiskey industry.

Don’t worry, they moved over the historic back bar from the old place, so it still has the feel we’ve grown to love and that has earned this bar national attention and lots of awards and the reputation as one of the top 10 bourbon bars in the country! As owners Diane Spitzig and Joe Head have shared, even though the new location is open, it’s still a work in progress.  A 2nd floor cocktail bar should be open sometime this summer and a 3rd floor event space sometime after that.

 

 

 

Now that bourbon is covered, last weekend we welcomed the Soviet inspired RED STAR, in the spot formerly known as Proto Build Bar.

Owner Chris Wire describes Red Star’s Soviet-era themed-decor as an eclectic mix of vintage Victorian and Mid-Century Modern furnishings dripping in red velvet accompanied by historical Russian photography and Cold War, propaganda-inspired graphics. With 2 bar areas and a mix of low tables, it will have a comfortable feel.

Red Star features a full cocktail bar along and with eight select draft beers, an extensive selection of vodkas, and a rotating selection of more than a dozen house-infused vodkas. Flavored vodkas will include strawberry mint, tomato basil jalapeño, mixed berry, vanilla, espresso, apple pie, cinnamon, and a not-to-be missed pickle-infused vodka cocktail. Flights of the infused vodka will be available.  Come springtime they may event host some food trucks in the parking lot.

 

And now in previews Tender Mercy is the next downtown cocktail spot to hit the market.  According to their website they are Dayton’s Underground Avant Bar. Created by David Kittredge and Chris Dimmick’s company The Idea Collective, they’ve created a swanky cocktail lounge in the lower level of this Avant Garde building on Third Stree, which will eventually also be home to SUEÑO, a Mexican restaurant.  Reservations for tonight and Saturday previews are available via their website. The grand opening is set for March 12 at 4 pm.

According to their website:

“TENDER MERCY HARKENS BACK TO A TRANSFORMATIVE TIME, CELEBRATING THE INDIVIDUALISM THAT COMMANDEERED A GENERATION AND CHALLENGED THE DURABILITY OF OUR CULTURAL MORES. AT ONCE BOTH REBELLIOUS AND ICONIC, THE EXPERIENCE CRAFTS A NARRATIVE OF IMMERSION. INDULGE IN THE CHILL OF THE UNDERGROUND, THE BEAT OF THE BASELINE AND THE TASTE OF SENSUAL DECADENCE. PART GRUNGE, PART GLAMOUR WITH A PINCH OF GROOVY, THE DARK AND SEXY TENDER MERCY ISN’T JUST A COCKTAIL LOUNGE…IT’S YOUR SPOT.”

And there are even more thinks to come, as the Fire Blocks are busy working on some new dining and entertainment spots to be opening soon.  So far we like the new nightlife opening in downtown Dayton! So get out and explore and support these locally owned businesses and tell us what you think!

Local Baker Offers Bread Baking Class

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Ever wanted to learn how to bake bread?  Well Boosalis Baking is offering you a chance to learn to make French Bread from scratch. Sign up for this 2 1/2 hour class and Chef Matt Boosalis and Mindy will teach you how to make your dough.  Once the dough rises, you’ll learn how to shape and score your loaves.  Once the bread is in the oven, you’ll be feed a light dinner, soup, salad, sandwiches and of course a delightful dessert from the bakery.  You’ll leave with 2 hot loaves, fresh from the oven.

Oregon District Restaurant Launches New Happy Hour Menu!

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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.

Salar Restaurant & Lounge

400 East 5th St in the Oregon District

(937) 203-3999

 

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

Wendy’s Now Serving Breakfast

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“Our crew will be hand-cracking fresh eggs on all our breakfast sandwiches and leaning into quality ingredients that have long set Wendy’s apart from the competition,” Kurt Kane, Wendy’s U.S. president and chief commercial officer, said in a news release.

The full menu consists of nine sandwiches. The Breakfast Baconator, which has egg, sausage and six strips of applewood smoked bacon. Three are on croissants, including two options with eggs (sausage, egg and Swiss cheese or a bacon, egg and Swiss cheese) and a maple bacon chicken croissant. It’s also selling new side dishes, like potato wedges and replacing its coffee blend. There is also a  Frosty-ccino, which combines its signature Frosty with iced coffee. Most Wendy’s start serving breakfast at 6:30am until 10:30am.

Next Ethnosh Dinner Features Caribbean African Fusion

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Theresa and her 2 daughters Samenah and Samyatta. Photo by Bobby Tewksbury.

Not everyone is lucky enough to be able to live out their lifetime dream, but Theresa Barnes gets to do just that. From the time she was a young girl playing chef while watching her family cook, Theresa knew she wanted to own a restaurant. It seemed like an impossible goal, but she never stopped chasing it. The path was a rocky one filled with many detours, but in January 2019 her dream became reality when Eden Spice opened.

Theresa has spent most of her life in the United States, emigrating from Sierra Leone, in west Africa in 1991 with her large, close-knit family. She first joined her family in Philadelphia, who encouraged her to find success with a career in the medical field. Theresa tried to put her passion for cooking on the back burner to pursue an education in nursing since that seemed more secure.

Shortly after, her boyfriend was able to join her in the United States, and they moved to Columbus to be closer to his family. They got married, started a family, and then relocated to Dayton, where her family rejoined her. Once again, she tried to continue her education in the medical field, but her heart just wasn’t in it.

The calling to be in the kitchen was undeniable. “I tried to ignore it, but it just wasn’t going anywhere. It was just in my head.”, she explains. She recounts a time when she attended a loved one’s wedding and found herself in the kitchen helping with food preparation. Everywhere she went she volunteered to cook for people. “Wherever I worked, every time we had a potluck, I would volunteer, I would bring 3 or 4 different dishes.”

Photo by Bobby Tewksbury

Theresa decided she would continue working to help provide for her family while pursuing cooking on the side. Getting some outside opinions of her food was the next step. One day, she cooked two different African inspired dishes and bravely went to various businesses and asked if they would like lunch. The meals were very well received, so she began to bring meals to new places weekly.

Theresa then received a phone call that would change the course of her future, setting things in motion leading to her dream come true. Her cousin provided the food for Horizon Science Academy in Columbus and had been asked to pick up the Dayton and Cincinnati branches. The first person she thought of was Theresa, telling her “If you help me with this, I’ll help you with a restaurant.” Theresa jumped on the opportunity and excelled. In time, her cousin made good on her promise and helped her find the perfect spot to open her restaurant. Theresa felt so grateful for her cousin who believed in her, “Somebody finally listened.”

Photo by Bobby Tewksbury

Located on East Dixie drive in West Carrollton, in what used to be a Subway, Eden Spice was born. “Everything I prayed for from childhood until this point, it came true”. The work was just beginning, and there were many challenges ahead of her, but she knew “You have to work hard to get somewhere…You have to put everything on the table. It’s a big risk.”

Since she had been ready for this day her entire life, she used to think opening the restaurant would be the most difficult part but running it would be much simpler. She laughs as she tells me how mistaken she was on that account. Maintaining a restaurant has been a journey with many surprises, but you won’t find Theresa complaining about any of it. “I have the privilege of living my dream, so I’m ready for any challenge.”

Eden Spice quickly became a family business, with her daughters in the front, while she is in the kitchen. She affectionately calls her daughter the CEO. However, balancing family life while starting a restaurant has been trying. Theresa gives much credit to her family for supporting her and sacrificing much of their time to help at the restaurant and make her dream a reality.

Her family has always played a crucial role in her life. In fact, her inspiration to become a chef can be traced back to her family, “Basically everyone in my family are cooks.” Theresa has many memories of watching her Grandmother, Mother, and Aunties in the kitchen. She brings much of that tradition to her food, and particularly to one specific dish on her menu called “Grandma Tenneh Papaya Stew”. She recalls how this was a dish that her Grandmother would make for her on special occasions. In time, the recipe was passed down to her so she can pass it down to her children. It is a dish that is filled with love and sentiment. She chose to add this cherished family recipe to her menu to show her customers how she feels about them, stating, “This is the place we want you to come and feel like our family. This is home.”

Photo by Bobby Tewksbury

As much as she loves cooking, it has taken some trial and error to figure out how to cater to the American market. Sometimes people are intimidated to try foods that seem foreign to their palate. Eden Spice serves food that blends the flavors of Africa, the Caribbean and America. As you can expect from the name, the food is flavorful and spiced with many seasonings from thyme and garlic, to secret family spice blends. In addition to a well-seasoned meal, you can count on a meal made from scratch, “I want everyone to know that everything is fresh. Nothing processed.” She explains.

After just over a year of being opened, Theresa has learned a lot about being a restaurant owner. On the hard days, she calls her father for comfort, and he reminds her “Most people die with their dream, but you have a chance to fulfill yours. You have lived a complete life just because of this.” She says this always reminds her to be grateful for the entire experience, good and bad. “Eden Spice is my gift from God. Nothing in my background tells me I could be a restaurant owner,” she tearfully shares, “But I am…. Don’t give up on your dreams.”

Ethnosh DAY is heading to Eden Spice!

Join us on Monday, March 16 for a plate full of some great Caribbean / Sierra Leonean cuisine and meet the people who bring all of this goodness to your city.  Vegan and Vegetarian plates are available. Please be sure to select your preferred option on your ticket order form.

There are 2 ticket seatings available for this event, 44 seats per seating, so this will sell out quickly! Order yours online now, just $18 plus a small processing fee.

SEATING 1: 5:30 PM – 6:45 PM
SEATING 2: 7:30 PM – 8:45 PM

No meat during Lent on Fridays? Restaurants That Offer Special Lenten Menus

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No meat during Lent on Fridays?

Maybe you thought Lent was just giving up one food like chocolate or, we hope not, coffee. But there are more rules surrounding food you eat during Lent than that, it’s just that it’s becoming less common to follow the fasting and abstinence rules associated with the time leading up to Easter. These fasting and abstinence practices are part of the Catholic celebration of Eastertide, with churchgoers foregoing meat and all foods containing “flesh meat” products on Ash Wednesday, Good Friday and every Friday during Lent. Fish is not included in this and is allowed on Fridays, which is why you see so many fish frys between now and Easter on April 12th.

Here’s a round up of menu’s created just for those of you who are honoring the no meat on Friday’s tradition.
If you know of others we should add to the list, either put in the comments below or drop us an email.

Archer’s Tavern

9496 Dayton Lebanon Pike, Centerville  (937) 401-1015
2030 E. Dorothy Lane, Kettering (937) 291-1015

Bennett’s Publical

67 S Main St  Miamisburg, Ohio 45342   (937) 866-4200

 

 

Company 7 BBQ

1001 S Main St (St Rt 48), Englewood, Ohio     (937) 836-2777
Yuengling Battered Haddock Filet Sandwich or Entree*   
 
Enjoy our very popular Lenten 7oz Yuengling Battered Haddock Filet Sandwich w/2 Sides or as an entree w/2 Sides & Corn Bread. Cheddar or American cheese is available for all sandwiches for just .75 cents…..$12.25

Two Fish Tex-Mex Tacos w/2 Sides*  

Enjoy our Tex-Mex Tacos with delicious chunks of Haddock, lettuce, tomato, and cheese with Salsa and Sour Cream on the side with 2 Sides of your choice….$11.99
Hickory Smoked New England Clam Chowder*
Chowder
We LOAD up our creamy New England chowder with tenderly smoked clams, potatoes, veggies, and our own special blend of Company 7 seasonings. This is one of our most popular Lenten offerings and is back by popular demand. Many have told us that this is the best New England clam chowder they have ever had…Cup $3.49 – Bowl $5.69

 

Seafood Salad served as a Sandwich w/2 Sides or as an Entree w/2 Sides and Corn Bread.* 
We load up your sandwich or entree with our delicious Hickory Smoked Seafood Salad w/2 Sides…….$12.25

Dewberry 1850

1414 S Patterson Blvd, in the UD Marriott, Dayton, Ohio
(937) 586-4150

Fifth Street Brewpub

1600 E 5th St, Dayton. (937) 443-0919

Each Friday during Lent we’re offering our Fillet O’Fifth sandwich for $8: two fried cod fillets, shredded lettuce, American cheese, and garlic aioli on a Kaiser bun w/ Saratoga chips. Perfect with a pint of Henry O’Fifth.

 

 

Young’s Annual Hot Fudge Sundae Sale

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Young’s Jersey Dairy felt a good way to say goodbye to winter was to have a Hot Fudge Sundae Celebration as February ends and March starts.

Friday through Sunday at either The Dairy Store or The Golden Jersey Inn a one dip Hot Fudge Sundae is only $3.29!

A two dip Hot Fudge Sundae is only $4.29! You choose the flavor of homemade ice cream you want us to make it from, and they’ll add the hot fudge, whipped cream, nuts, and a cherry! What a deal!

Here are some flavor combinations they have grown fond of over the years. Try one of these or create your own!

Vanilla — just plain vanilla is hard to beat when combined
with the taste of good hot fudge.

Butter Pecan — there is something about the buttery caramel taste, with the pecans that brings out the best in hot fudge taste.

Green Mint Chip  — chocolate and mint, one of the great flavor combinations.

Sea Salty Caramel — the taste salty caramel and  hot chocolate fudge is just amazing.

Black Walnut — for those who like contrasting flavors, try this.

Chocolate P-Nut Butter — the first person to think of putting together the tastes of chocolate and p-nut butter should get some kind of award.
Then top it off with hot fudge for the best sundae of all.

French Vanilla — a slightly more flavorful combination than just vanilla. The French part of the name means the vanilla has egg custard added for a richer texture and taste.

Cookies & Cream or Cookie Dough — these two sweet ice creams only taste better with a generous portion of hot fudge sitting on top!

Cow Patty – Double dark chocolate ice cream with chocolate chips, chocolate cookie pieces and chocolate covered toffee, then topped with hot fudge. Are you kidding me!?

Black Raspberry – when you’re in the mood, the taste of a dark fruit like black raspberry is delicious with hot fudge.

 Young’s Jersey Dairy
6880 Springfield-Xenia Rd
Yellow Springs, OH 45387

General Information/The Dairy Store: (937) 325-0629
The Golden Jersey Inn: (937) 324-2050
Udders & Putters: (937) 325-0502
Picnics & Catering: (937) 605-2584

 

The Dairy Store & Young’s Farmstead Cheese Market

Winter Hours
Nov 2nd to Mar 8th
Sun-Thur 8am-9pm
Fri & Sat 8am-10pm

The Golden Jersey Inn

Mon-Thur 11am-8pm
Fri 11am-9pm
Sat 8am-9pm
Sun 8am-8pm

From Restaurateur to Food Blogger- Chef Candace Rinke

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In 2010 Candace Rinke opened the Hawthorne Grill in Kettering, running a scratch kitchen for over seven years.  After a good run, she decided it was time for a change and she shut the restaurant down to focus on more family time.  Just last week we noticed some posts on facebook with a food theme.  So we asked her what this was all about and here’s what she had to say:

You’ve been out of food service for a while, what made you return?

After closing my restaurant and spending a few years at the helm of my household, I decided it was time to get back out into the world. Real estate had always been another interest for me, so I spent some time getting licensed. As the spring arrived, I was getting down to the business of helping friends and family buy and sell homes. Fate stepped in and (as I’ve heard many others say), 2019 became a year of health challenges. After a springtime injury that resulted in a spinal fusion, I was on the road to recovery when I was diagnosed with breast cancer, which resulted in the difficult decision to have a double mastectomy with reconstruction. In all that time, real estate was the last thing on my mind. Food – and entertaining my family – were the things that kept my spirits up during those dark days. I decided that God and Fate were showing me the way. Now I am here, sharing my love of cooking with everyone. But not just cooking – to me, it’s a complete package. The way the house feels, looks and smells when friends walk through the front door all work together to make every occasion special. That doesn’t always mean a meal that took days, or even hours, to prepare. It could be something as quick and simple as a few slices of cheese laid out beautifully on a platter, next to store bought meat, olives and crackers with glasses of cold wine to enjoy a warm spring evening. If your guests are welcomed into open arms and a happy home, they will remember the good times you shared.

What exactly is Full Frontal Entertaining?

Full Frontal Entertaining is a food and lifestyle blog. I have spent my career (and lifetime really) learning about food, cooking and hospitality. My goal is to convey the things I’ve discovered to help take the anxiety out of entertaining. It doesn’t have to be difficult or time consuming. It’s about having fun and creating delicious experiences.

Will you be offering catering?  Classes? 

I will not be offering catering right now. Parties happen at night and on the weekends and that is precisely when I want to be with my own family. I am available for restaurant consulting, but I haven’t ironed out any details yet. I’m considering hosting some underground dinners and/or cooking classes, perhaps once or twice a month, for old friends. And I’m in the process of having my memoir edited by a local author/editor and planning to self-publish by the end of the summer.

I’m also going to be one of the chefs participating in the Doors of Compassion for the Ronald McDonald House Charities of Dayton. I never had time to participate in great events like that when my restaurant was open, but I have the freedom now to help make a difference.

What else would you like folks to know?

I didn’t realize what I was getting myself into when I decided to be a blogger. It’s been a surprisingly steep (technology) learning curve as I navigate this new world, but I’m getting there. I’d love for everyone to sign up for my mailing list – it’s on my webpage: FullFrontalEntertaining.com and I’ll be doing some giveaways in the next few months to get people engaged. 

I feel blessed to hear from former guests and friends of The Hawthorn Grill. Many of them have reached out to me with well wishes and compliments on my blog. I’ve come full circle since the day I opened the door to my restaurant. I learned so much, gained and lost so much, took some time to heal (emotionally, physically AND mentally), left for a while, and now I’m excited to be getting back to food and sharing my recipes and love of entertaining with the world. I hope it brings others as much joy as it does me. Here’s to living a beautiful life.

Red Star” New Soviet-Era Russian Vodka Bar and Cocktail Lounge Opens in Downtown Dayton

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Alex Todd, who served as the GM of Proto Buildbar and Chris Wire, owner of Real Art were sitting around having a beer one day and got to talking about what might be next for that space. Chris shared they’d had a lot of fun with Proto, but were thinking after 5 years it might be time for something new.

Chris said they “were brainstorming and felt like craft beers were covered, the Cbar does bourbon better than anyone in the country and then they thought VODKA.  We’d both been watching Chernobyl and from there the ideas just spiraled out of control.  I’d been to a Vodka bar in NYC that was gorgeous and underground and pretty upscale.  But we wanted something much kitschier and fun.”  He went on to describe it as a being lots of leather and velvet, and dark. Hence Red Star, a themed, Soviet-Era Russian Vodka Bar was born.

According to Chris, Red Star, a “Proletarian Pub,” blends the opulence of the Cold War-era Kremlin with the vibe of a straight-forward working-man’s dive bar “in a look only your Ukrainian grandmother could love.”  The Grand Opening will be Friday, February 28th, from 4:00 pm–2:00 am. Unlike Proto Buildbar, this bar will be for those 21 and up.

Wire describes Red Star’s Soviet-era themed-decor as an eclectic mix of vintage Victorian and Mid-Century Modern furnishings dripping in red velvet accompanied by historical Russian photography and Cold War, propaganda-inspired graphics. With 2 bar areas and a mix of low tables, it will have a comfortable feel. Alex Todd will be the general manager and a few familiar favorites and some newbies will make up the staff.

Red Star features a full cocktail bar along and with eight select draft beers, an extensive selection of vodkas, and a rotating selection of more than a dozen house-infused vodkas. Flavored vodkas will include strawberry mint, tomato basil jalapeño, mixed berry, vanilla, espresso, apple pie, cinnamon, and a not-to-be missed pickle-infused vodka cocktail. Flights of the infused vodka will be available.  Come springtime they may event host some food trucks in the parking lot.

Those who may revel in Soviet-era, along with those who enjoy a darned-good dive bar (Pabst will be on draft for just $2.50), and not to exclude the odd Dayton-based Bolshevik—all will enjoy, real (non-electronic) dart boards, a premium sound system, and broad selection of music on vinyl that guests are free to pick and play.

“We’re really pleased to be able to add to the variety and quality of entertainment options that are part of the resurgence of downtown Dayton,” said Wire. “And, in our own way, we are adding to the fabric in this flourishing area of downtown with something that is cool, fun and funny, and a little off-center.”

RED STAR VODKA BAR
AND COCKTAIL LOUNGE

534 East First Street,  Dayton, Ohio 45402.

937-474-9418

Instagram: @redstardayton
Twitter: @redstardayton 
Facebook: @redstardayton

HOURS:

Tuesday–Thursday 4pm–midnight
Friday–Saturday 4pm–2am
Sunday 4pm–midnight

 

Branch & Bone nominated in USA Today 10 Best Readers Choice Awards 

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Just last week Brand & Bone Artisian Ales was recognized by RateBeer for Best New Brewer in Ohio.  This week a panel of experts and 10Best editors have chosen Branch & Bone Artisan Ales as a nominee for their 2020 10Best Readers’ Choice award for the Best New Brewery.

Voting is open until Tuesday March 17th and currently they are ranked 3 out of 20.  There is no registration needed to vote and it just takes a second. Let’s get them to #1 –  vote here:

https://www.10best.com/awards/travel/best-new-brewery/branch-bone-artisan-ales-dayton-ohio/

“At Branch & Bone we are very passionate about what we do so it is very humbling to receive recognition at this level. If you appreciate what we do please vote early and vote often” Trevor Sutherland Director of Sales

 

Helping bring new life into a historic neighborhood, Branch & Bone is a 7-barrel brewery and taproom located in Dayton,Ohio.  Opened in June of 2018, Branch & Bone creates a wide array of beer styles while specializing in wild and mixed fermentation offerings. In just the short time since opening, Branch & Bone has garnered national recognition with a Bronze medal for their wine barrel aged saison, Silence Mill, at the prestigious Festival of Wood and Barrel Aged Beer competition and was just named RateBeer’s “Best New Brewer in Ohio”.

 

 Branch and Bone

Founded in 2018, Branch & Bone Artisan Ales is an independently owned brewery located in the Historic South Park neighborhood of Dayton, OH. Constantly striving for perfection through experimentation, Branch & Bone Artisan Ales combines the ingredients of earth and the work of humankind to craft subtle, yet flavorful ales.  Inspired by European traditions and modern American eccentrics, we brew a range of ales that will encourage exploration.

Branch & Bone Artisan Ales

(937) 723-7608

905 Wayne Ave
Dayton, Ohio 45410

Tues- Thurs  4-10pm
Fri & Sat noon – 11pm
Sun noon – 8pm

Founded in 2018, Branch & Bone Artisan Ales is an independently owned brewery located in the Historic South Park neighborhood of Dayton, OH. Constantly striving for perfection through experimentation, Branch & Bone Artisan Ales combines the ingredients of earth and the work of humankind to craft subtle, yet flavorful ales.  Inspired by European traditions and modern American eccentrics, we brew a range of ales that will encourage exploration.

30th Annual Day of Caring Pancake Breakfasts All Over Town

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Established in 1991 by Jan Venkayya, Day of Caring is a grass roots organization based in Beavercreek, made up of volunteers committed to increasing personal awareness and involvement toward confronting the ever-increasing national plight of hunger and homelessness. This years event will take place on Sunday, Feb 23rd all over town.  All proceeds from these Brunches benefit the local community’s Hunger and Housing Coalitions.

 

From the first pancake brunch with 12 locations this event has grown  to  locations in over 7 counties. As in the past, churches, community organizations, and public foundations host, prepare, and serve the annual pancake brunch.  “Each year, 500 volunteers get together to serve over 7,000 meals,” Day of Caring 365 Trustee Steve Pax said in a news release. “Those who are homeless or hungry find a generous support from our community during Thanksgiving and

Christmas, however The Day of Caring Pancake Brunch takes the last Sunday in February to remind the needy that we don’t forget about them. We show that we care 365 days a year.”

Brunches run on average $6 for adults and $4 for seniors (over 60) and children (under 12). Most brunches include pancakes and sausages, coffee and juice,  but each location put their own spin on additional offerings.

 

 

10?’s with Chef Dane Shipp

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Chef Dane Shipp

Chef Dane Shipp is approaching his second anniversary in the kitchen of Lock 27 Brewery.  A graduate of the Sinclair Culinary program he’s been cooking around town for over ten years.  Having started at the downtown branch of Lock 27 in winter of 2018, he was recently promoted to Executive Chef, overseeing both locations of the breweries restaurants.   Having just rolled out 17 new menu items, he made some time to take on DMM’s Chef 10?’s interview:

 

1.  What is your favorite ingredient to cook with?

My favorite ingredient to work with is garlic! It’s one of the most flavorful ingredients out there! I use it in a lot of my dishes. Roasted, fried crispy for asian dishes, sliced raw, etc…

2.  What ingredient do you dread?

I’d have to say the ingredient I dread the most is beets! Only because it takes a long time to cook, and it will stain you and everything around you!

3. What’s your favorite dish to make?

My favorite dish to make is pad kee mao (drunken noodles) I’m obsessed with asian cuisine, and that’s my favorite noodle dish. Spicy, and fresh ingredients!

Steak ramen

 

4. What’s your favorite pig out food?
That would have to be tacos! I can literally eat 20 tacos! One of the best creations ever made!

 

5. What restaurant, other than your own, do you like to dine at in the Miami Valley?
I go to a lot of different restaurants in the Dayton area! Because of my plant based diet I’m limited, but to name a few, Wheat Penny, Tik’s Thai Express, Taqueria Mixteca, Linhs Bistro, and Little Saigon!

 

6. What’s your best advice for home chefs?
My advice to home chefs is to try cooking with new ingredients! Experiment with new flavors! Gotta fail in attempts at different recipes in order to get better!

Scallops with bacon jam and roasted carrots



7. If you could invite any 4 guests to a dinner party who would they be and why?

Lebron James– basketball was my first love, and I grew up watching him! He’s inspirational, and from a small town in Ohio like myself. I respect him a lot!
2 Chainz– I appreciate his taste in the finer things in life!  He not afraid to try different stuff, and I know he would appreciate my cooking!
Dave Chappelle– obviously everyone knows how funny this guy is! To be in a room with him would be a great experience! Comedians have different ways of thinking, and they are not afraid to say what they want. I respect his real ness
Barack Obama– Obama might be the coolest dude in the world! I just feel like he is always calm and chill! I feel like all those guys at a dinner party would create a really good vibe!

Lobster risotto


8. Who do you look up to in the industry and why?

Honestly I look up to the underdogs. They people who are famous chefs, or classically trained. I’ve never been trained by anyone, so I can relate to the people who just know how to cook really good from getting in the kitchen and working at your craft! I look up to people like action bronson, and Matty Matheson. I can relate to people like that.

 

9. What do you do in the Miami Valley on a day off?
On a day off, I usually will go to a bigger city like Columbus or Cincinnati, and enjoy the city! Eating food, drinking cocktails, and experience all the culture I can!

 

10. share a kitchen disaster, lucky break or other interesting story:
My lucky break was honestly coming to lock 27. I was at my previous job for 8 years, and they never let me showcase my creativity. When I came to lock, I was creating dishes within the first 2 weeks, and after a year I was the executive chef! So now I create 4-5 dishes every single week for both locations, and it’s a rare thing in Dayton, OH for a chef to have that much creativity that doesn’t own the establishment!