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Dayton Dining

Dining Deals For Labor Day Weekend

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Labor Day is traditionally a holiday weekend filled with grilling out, gobbling down hot dogs and hamburgers and cracking some beer with friends.  But if your cookout gets rained out or you just want to be waited on, check out these restaurant deals around town:

  • Abuelo’s – You can buy one, get one free entree at participating locations.
  • Carrabba’s – order Chicken Bryan, Chicken Marsala or Pollo Rosa Maria and get a FREE* Spaghetti & Meatballs to take home through Sept 4th.
  • Domino’s – Take advantage of these deals:

* 20% off your entire online order.

* Large two-topping pizza with an eight-piece order of Bread Twists for $14.99.

* Two medium one-topping pizzas with a 16-piece order of Parmesan Bread Bites, an eight-piece order of Cinnamon Twists, and a two-liter Coke for $19.99.

  • Firehouse Subs – Don’t miss these special Offers:

* Free medium sub with purchase of a medium or large sub with chip and drink.

* Free gallon beverage with any platter purchase.

  • Hardee’s – Don’t miss these two special Offers:

* Small strawberry lemonade for $0.99.

* Small double cheeseburger combo for $3.99.

  • Long John Silver’s – You can buy one, get one free platter.
  • P.F. Chang’s – You can access a buy one entree, get one free entree free Offer after filling out this online form.

Have You Been Eating Sushi Wrong?

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Is this the correct way to eat Eel?

Did you know there is a correct way to eat sushi?

Neither did we, and we have been doing it all wrong for years ! It’s a good thing we have Japanese native, Miko Whigham, in town.  Miko is here to teach us how to eat sushi correctly, like they do in Japan.  This will ensure politeness and manners, if you ever find yourself in an authentic sushi restaurant on a Food Adventure.

How do they eat Salmon sushi rolls in Japan ?

Miko is a sushi expert.  She grew up in Japan, moved to the United States decades ago.  She now owns her second Sushi restaurant called ARIAKE SUSHI BAR  which is near the Dayton Mall, at 59 Fiesta Lane, by the intersection of 741 and 725.

 

THE BIGGEST ERRORS IN SUSHI EATING:
Many of us find ourselves using chopsticks, when actually it is more customary to use your hands. This can save you from fumbling with chopsticks, if you aren’t well versed.  It can also save your sushi from crumbling, which happens to the Food Adventure Crew a lot.  Miko also says mixing the wasabi in the soy sauce is only a sometimes thing.

 

Exotic Sushi rolls at Ariake demand special handling

CORRECT WAY TO EAT SUSHI ROLLS :  VIDEO
(Sushi rolls are the most common sushi, cooked or raw filling inside of rice cut into circles)
1) Fill your little sauce tray up 2/3rd the way with soy sauce.
2) Brush a little wasabi anywhere on your sushi roll pieces using chopsticks.
3) Next, get rid of the chopsticks or forks and use your hands only.
4) Pick up the sushi piece (it is typically a small circle shape) and dip it quickly into the soy sauce
5) Put the whole thing in your mouth.  Yes, the whole thing.  They are made for you to taste it all at once.


CORRECT WAY TO EAT NIGIRI SUSHI: VIDEO
(Ngiri is typically a piece of fish laying on top a small bunch of rice, raw or cooked)
1) Fill your little sauce tray up 2/3rd the way with soy sauce.

What is the customary way to eat Nigiri ?

2) Brush a little wasabi on the fish side of your sushi using chopsticks.
3) Next, get rid of the chopsticks or forks and use your hands only.
4) Pick up the sushi piece with your hand fish side down, rice side up,and dip the fish part into the soy sauce
5) Put the whole thing in your mouth.   Yes, the whole thing.  They are made for you to taste it all at once.
(#4 makes sense, we always dipped the rice side into the soy and it fell apart.. NEVER AGAIN !)

This VIDEO will help you with a little known Wasabi request …

 

Sashimi – Fatty Tuna

CORRECT WAY TO EAT SASHIMI: VIDEO
(Sashimi is raw fish, sliced into bite sized squares)
1) Fill your little sauce tray up 2/3rd the way with soy sauce.
2) Put a little dab of wasabi into the soy sauce, and using chopsticks mix it into the soy sauce until blended.
3) Using chopsticks, pick up a piece of sashimi, dip the fish part into the soy sauce
4) Put the whole thing in your mouth.

 

CORRECT WAY TO EAT A HAND ROLL:

Fold the Hand Roll Bottom closed, pour a few drops of soy on the top

1) Hold the roll like an ice cream cone
2) Using chopsticks, smear a small amount of wasabi across the top opening of the roll.
3) Fold the bottom opening closed and hold it closed with your pinky finger while holding the hand roll like an ice cream cone.
4) Pour a small amount of soy sauce across the top opening of the roll.
5) Take bites out of the roll, like eating an ice cream cone.

 

OPTIONAL WAY TO EAT SUSHI ROLLS AND NIGIRI: (THE GINGER MOP METHOD): VIDEO
There is another way to soak your sushi with soy and wasabi. Food Adventures has named this the “Ginger Mop Method”
1) Fill your little sauce tray up 2/3rd the way with soy sauce.
2) Put a little dab of wasabi into the soy sauce, and using chopsticks mix it into the soy sauce until it disintegrates.
3) Next, using your chopsticks, get a pinch of ginger, and dip it into your soy sauce

Japanese native Miko Whigham, owner of Ariake Sushi

4) Using the ginger like a “mop”, brush the sushi with the wet ginger, spreading soy sauce on the sushi. If you want to break tradition, you can mix wasabi into the soy sauce here.
5) Pick up the sushi piece with your hand, if it is nigiri (fish on a bed of rice) turn it fish side down, rice side up,and dip the fish part into the soy sauce. If it is a roll you can dip it by hand or by chop stick.
6) Put the whole thing in your mouth.   Yes, the whole thing.  They are made for you to taste it all at once.

There you have it, you are now an official Sushi Ninja…

Thank you to Japanese native Miko Whigham for her guidance on “How to eat sushi correctly.” Make sure you visit her restaurant, Ariake Sushi Bar in Miamisburg for Dayton’s most authentic Japanese menu.   When you do, you now know how to mind your sushi manners!

Please browse our sushi photos below, and follow Food Adventures on Facebook by clicking HERE.

Now you can tackle sushi in the “correct manner”

How would you address this roll??

Kani, Tuna and Salmon Nigiri – use the upside down dip method

Spicy Tuna Roll

Shrimp Tempura

Sushi is life

Tell your friends to use their hands !

Sushi Boat at Ariake

How would you tackle this one? With your hands !

Sashimi Plate

Sushi roll

Roll topped with eel

Ariake Feast !

Dreams come true at Ariake Sushi Bar

hello , lover…

Mackrel, tuna and yellow tail

The Kani imitation Krab is good stuff

Some sushi rolls come deep fried

Love the Spicy tuna roll

Hand Rolls – $1 – limit 1

 

Sashimi Plate

Ngiri Plate – Salmon, Tuna, Crab

Tuna Roll

Outside Ariake Sushi near the Dayton Mall

Up For a Job That Includes Drinking Whiskey & Traveling the World?

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Grant’s is recruiting a new Global Brand Ambassador. They are looking for a charismatic, talented and passionate figurehead to continue our brand’s journey from its creation in 1887 to a whisky now enjoyed by millions across 183 countries. 

In 1909, Charles Grant Gordon embarked on a journey to take Grant’s Whisky to the world. In 2018, their new Global Brand Ambassador will recreate this journey.

 

STAGE #1: APPLY NOW!

Grant’s believes it’s the journey that shapes our character, none of us have made it this far on our own. So in the first stage they’d like you to suggest a drink for all the friends you’ve not yet met. The only catch, it must include three ingredients that reveal something about your personality? Why three? Maybe it’s the three sides of their triangular bottle, or the three different woods their whisky is aged in, but threes have long been important to them.

Simply post your drink on Instagram (or Facebook) using #GrantsInterview. Alternatively, submit your entry via our online form.

They are looking for someone who can embody their approach and personality in a drink containing three ingredients (including Grant’s whisky). They will be assessing entries against the following three criteria:-

Distinctiveness: Is the drink intriguingly different? Does it align with the core brand values ie celebrating collective achievement?

Creativity: Does the drink have an interesting name? Is the copy engaging? Does the accompanying picture exhibit an ability to capture the attention of others?

Intrigue: Does the drink tease the imagination and make the audience want to learn more about you and how you might excite a wide range of new and existing audiences across the world? Can you demonstrate that you can charm people with whom you have no existing relationship?

Avoid silly spelling mistakes. Make sure your privacy settings mean we can see your entry. And most importantly for Instagram / Facebook entries, include the hashtag #GrantsInterview.   

Max entries per person: 3

Deadline: 30 August 2017

From all of the entries in Stage #1, they will select 250 and send a short application form to these people asking for more information. From completed entries, they will then work with theirr three global influencers and internal team to narrow the field to 20 who will be invited to ‘The Mixer’ event in Scotland… 

Miami County HomeGrown Stories: Fulton Farms

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High school sweethearts, Joe and Kelsey Fulton, are part of a three generation farm operation at Fulton Farms. Joe was born and raised on the farm. Kelsey was born in North Carolina but moved back to her family’s roots in Miami County when she was ten years old. Both started working on the farm in their teens. This year Kelsey is coordinating the Sweet Corn Festival at Fulton Farms. They help Joe’s mom, Bev Fulton, manage the market at Fulton Farms.

 

On their connection to Miami County:
Joe – I was born on the farm and raised here. My father passed away when I was very young, about three months old. I was raised by my mother and my grandparents here. I was always involved with the farm as it was growing and changing. I started working at a young age on the farm, about ten or twelve years old. I didn’t get very involved with the market until I got back from college. When I got back my brothers and I started running different parts of the farm.

Kelsey – I was born in Wilmington, North Carolina and lived there until I was ten. My family is from Miami County, which I didn’t know when I was younger. My grandparents actually lived one country block away from Fulton Farms. Joe and I both went to Miami East. I’m glad that we came back, even though we moved away I got to move back to all my family history.

Joe – We’re high school sweethearts. It’s been fun because we grew up together.

Kelsey – For both of us, this was our first job. I started working here when I was fifteen or sixteen. I worked in the greenhouse with Joe’s mom, now my mother-in-law, Bev. [laughs] We’d be out in the greenhouse every spring and summer. Over the last ten years working here I’ve fallen in love with the farm.

On the history of Fulton Farms:
Joe – My grandparents bought the first 60 acres of the farm in 1958. By 1977 they had expanded the farm to 2000 acres. They started an outdoor market about a mile down the road. Later they purchased this barn and the south part of the farm. They turned into the barn into Fulton Farms Market. They started growing strawberries in the late 60s, early 70s. It was one of the best things to happen at the farm in years. My grandpa and Steve Hamilton started the Strawberry Festival in Troy. My grandparents were on the board for the festival for years. That was one of the things that lifted us up and got our name out there. We became very well known for it.

They started growing sweet corn pretty early on. Initially, it was extra income. In the beginning, they would pull the corn wagons in the barn. People would line up around the wagon with bags and get their corn. I can’t tell you how many people have told me that we have the best sweet corn. People will travel from out of state, from West Virginia and Michigan to buy their sweet corn. They come from all over.

About Fulton Farms today:
Joe – We’ve been farming this land for three generations. My grandparents, my mom and uncle, myself and my two brothers, along with my cousin Levi. It’s neat to work with your whole family all day. My brother Josh does a lot of the planting and harvesting. He also does a lot of our wholesaling to Kroger and Meijer. Our cousin Levi does a lot of our small crop production. His wife, Christie, works here too. They manage the farm workers and keep on schedule out in the field and bringing in the crops. We have farm workers that have been here for twenty and thirty years. They’re like family to us and that’s how we treat them. That’s how they deserve to be treated. They’ve dedicated their whole lives to the farm. It’s hard to find people like that. We appreciate them so much.

About the Market at Fulton Farms:
Joe – We meet a lot of people at the market. People who we would never have a chance to talk to otherwise. We hear amazing stories. That’s one of the neat things about the market. People are happy when they come here. We want to give them an experience. We don’t want to be some grocery store where they stop at, get their corn and leave. We want parents to take their kids to see all the animals out back. We have a big 700-pound pig, Charlotte. She eats like six times a day. We want them to come out to the farm and make a day of it. Have some lunch and ice cream.

Joe – Kelsey and I are in charge of the cafe now. We’re trying to modernize and bring in new revenue.

Kelsey – We’ve been sprucing it up and making some changes. We started the new shake and sundaes menu. The popular one right now is the blackberry one. Peach is another popular one.

Joe – We focus on items that were grown here on the farm. It’s also seasonal, the blackberry shake is a summer shake. We’ll do a strawberry shake in the spring and a pumpkin spice one this fall. My dream is to open a field to fork or farm to table restaurant out here.

Kelsey – Using our own ingredients adds so much extra flavor. There’s nothing like having a homegrown tomato on your sandwich – it makes such a difference.

How visitors can enjoy Fulton Farms:
Joe – One of the things I love seeing families do is come here to pick strawberries. It’s an experience. We always joke that we should weigh the little kids when they come out of the fields. There are some people that are just covered in strawberries – and we don’t care – that’s why they’re here.

Kelsey – That’s me when I pick. I’ll have half a quart in my belly [laughs].

Joe – We have people who tell us that their mom brought them here to pick strawberries when they were little. So they’ve brought their kids and grandkids to pick strawberries. It’s neat to see a community that has been raised with Fulton Farms and how appreciative they are.

In the fall we have hayrides and u-pick pumpkins. People will walk all the way across the field to get that perfect pumpkin. I always tell people there are a lot of good pumpkins right up front because everybody goes way out [laughs]. The fall is one of my favorite times at the farm. We have the hay maze and a petting zoo with lots of baby goats.

About the Sweet Corn Festival:
Joe –  The community has loved this festival and this is our first year doing the event ourselves. The past three years were a collaboration and the event was held here.

Kelsey – I’ve become the event coordinator. The feedback that we’ve gotten from everybody so far has been amazing. We will have a classic rock band play on Saturday. On Sunday, a local country band, ReFlektion will play. They’re an awesome band from Piqua.

We’ll have jumpies for kids out here. Free face painting and games for the kids. We’ll have a corn shucking contest. There will be four age categories, age 4-7, age 8-12, age13-17 and age 18-up. There will be prizes for the winners of each of the brackets.

I can’t wait to sample all the food vendors. We have thirteen different food vendors. We have Thai food, Cajun food… there’s so much variety this year. They’re all local too. Some of the vendors have restaurants in the area so it’s a way for them to show off their items. I don’t know if I’ll be able to get through all of them! We’re having a competition for the food vendors too. Everybody will have tickets. You can vote for your favorite food and favorite beverage. Whichever vendors win will get a gift basket from the farm – and bragging rights [laughs].

Joe – Everybody has something different. That’s what we wanted. We didn’t want one kind of food, we want food from different cultures.

Kelsey – One of the new things for this year is a surprise that Joe’s brother did for the event. He planted a huge sunflower patch. He showed it to me last week – I didn’t even know it was out there – and my jaw dropped. It goes on and on, all the way back to the tree line.

Joe – We’ll have hayrides out to the sunflower patch and sunflower u-picks. People can go out and see it, and take pictures.

We feel the need to give back and the need to show our community that we appreciate them. Anytime somebody approaches us we definitely want to help them and do anything we can. We want to help out when people need help. Having the Sweet Corn Festival is our way to give back. People can bring their family out here and learn about the farm.

Kelsey – That’s one of the reasons we wanted to keep the Sweet Corn Festival free. A lot of people were telling us that we could start charging tickets and make a lot of money. We don’t want to do that. We want to keep it free and have something fun for the kids and families. Our sponsors have helped us keep it as a free event. We’ve had a really good response from our sponsors.

It’s so important to expose kids to where their food comes from. Families can come to our u-pick and pick their own tomatoes or peppers and get back in touch with their food. So many folks grow up only going to the grocery store and not seeing where their food comes from.

Joe – A lot of our sponsors are friends and family but we’ve had people we don’t know reach out and say they want to help. It’s cool to see how interested people are. These are people that we don’t know and they want to get involved because they love the experience and want to help. My mom always told me to be a blessing when you can.

Kelsey – Be a blessing, not a burden is what she’d say. I remember the first time you went camping with my family, we were seventeen. Your mom sent you to the campground with three boxes full of produce and food – we were only there for the weekend. There was no way we could eat all that food [laughs] but you were like “Mom said,  be a blessing, not a burden.” It was so cute [laughs].

Fulton Farms
2393 OH-202, Troy, Ohio
Monday – Thursday: 9:00am – 6:00pm
Friday – Sunday 9:00am – 5:00pm
Facebook: @Fulton-Farms-106214867550
Instagram: @fulton_farms_market
Twitter: @fultonfarms

Fulton Farms Sweet Corn Festival, (free to attend)
Saturday, August 26 – Sunday, August 27
Facebook: facebook.com/events/292144477913190
Instagram: @fultonfarms_sweetcorn_fest

This story first appeared on the Miami County Convention and Visitors Bureau website.  Follow author,  storyteller and interviewer, Courtney Denning, at ThisOhioLife.com.

 

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Dine For Crayons To Classrooms at Old Scratch Pizza

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Old Scratch Pizza is ending their month of fundraising for Dayton Crayons to Classrooms with a DC2C Takeover! From 6pm to close, 10% of all profits at Old Scratch will go to DC2C’s mission of providing essential school supplies to the teachers of students in need. Come in for drinks and pizza to support local teachers and students!

While you’re there, don’t forget to grab a soft serve cone free of charge! Old Scratch Pizza only asks for a monetary donation to Crayons to Classrooms in return. School supply donations are also welcome — a donation bin will be in Old Scratch!

Where to watch the Superfight: Mayweather vs McGregor

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McGregor vs Mayweather

Where you gonna be eatin, while someones takin a beatin?  There is a fight this weekend, that has captured the world’s imagination.  It is a perfect chance for a Food Adventure filled with apps, entrees and drinks.

Fight fans have been buzzing for months.  We have heard the insults and one liners at the press conferences.  We have seen the stare downs, threats and predictions.  Now let’s see the menu and let’s see what eateries going to be carrying this fight.

In case you have been living under a rock, let’s get you up to speed.  This Saturday, in one of the

A brew from Buffalo Wild Wings for the fight

more memorable fight weekends in memory, we have 2017’s SUPERFIGHT between an over the hill boxing legend and an MMA fighter in his prime.   This match is in a boxing ring, boxing rules.

Floyd “Money” Mayweather, the old champ, takes on the pride of Ireland, UFC star Connor McGregor.

 

HERE’S THE SKINNY on MAYWEATHER vs McGREGOR:

–WHEN: SATURDAY AUGUST 26th, on pay PER VIEW 7pm is non ppv undercard, followed by 3 Pay per view fights, then the main event.  The fight should go off sometime after 10:30pm Eastern time.

–Billed as “The Billion Dollar Fight” Mayweather will get paid $400 million for his 50th professional fight. McGregor, who will be making his pro boxing debut, will earn at least $75 million.

An Angus Burger at Eli’s restaurant at JD Legends

—Each fighter has to make weight at 154lbs,

–Mayweather is 40 years old, McGregor is 29.

–Mayweather is at least a 4-1 favorite to win the fight, which is being held in Las Vegas.

–The boxers are using 8oz gloves, which is almost unheard of at their weight class.  Usually the gloves are 10 ounces.  This means the boxers will feel the punches more, since there is less cushion on the hands.  It preaches to the dislike these participants have for each other.

 

 

PLACES SHOWING THE FIGHT, COST and MUST EATS:

Spicy Garlic Wings at Buffalo Wild wings

(Click on Venue name for address info and more)

 

—BUFFALO WILD WINGS in TOWN N COUNTRY:
$20 per person.
Must Eats: Spicy Garlic Wings

 

—BUFFALO WILD WINGS – near FAIRFIELD COMMONS MALL:
$20 per person.
Must Eats: Potato Wedges with cheese with ranch dipping sauce

 

Popcorn at Rave Cinemas

—BUFFALO WILD WINGS – SPRINGFIELD:
$20 per person.
Must Eats: Asian Zing Wings

 

—CINEMARK/RAVE CINEMA DAYTON SOUTH 16:
$40 per ticket.
Popcorn with Extra Butter & the biggest Dr Pepper cup they have to offer.

 

—FOX N HOUND – FAIRFIELD COMMONS MALL:
$50 VIP includes free buffet 8pm-11pm, $25 general seats
Must Eats: Fish & Chips

Fox n Hound Fish N Chips

—THE SKYBOX at HOLLYWOOD GAMING at DAYTON RACEWAY:
FREE
Must Eats: Pizza, Rib dinner and Prime Rib

 

—HOOTER’S ON MILLER LANE:
$50 at door, $30 in advance
Must Eats: BBQ Wings, Fried Pickles

 

Chicken Quesadilla at the Skybox

—JD LEGENDS:
Tickets range from $10 – $70.
Must Eats: Burgers from Eli’s, Eli’s homemade pork rinds and candied bacon

 

–THE LIVING ROOM:
$20 cover, Free food with a view.
Must Eats: is this a trick question?

 

—RAVE CINEMA 16 HUBER HEIGHTS:
$40 per person.
Must Eats: Swedish Fish and a huge bag of Peanut M&M’s

Fried Pickles at Hooters

 

Did we miss any spots?  If so, comment below and tell us where you are going to watch the event.

If you are headed out, we hope you have a knockout Food Adventure.

Enjoy the eats, the good company, and the fight !

 

Please browse the gallery below for more items you might be enjoying on fight night.

Eli’s at JD Legends has great Cheeseburgers

Potatoes with Cheese at Buffalo Wild Wings

Naked Teriyaki Wings from Hooters

Popcorn for the fight on the big screen at RAVE

Hooters BBQ wings

Fried Green Tomatoes from JD Legends restaurant, Eli’s.

Ribs dinner at The Sky Box

Pizza from the Skybox at Dayton Raceway

Steak and Shrimp at the Skybox, Hollywood Gaming

Homemade Pork Rinds and Candied Sriracha Bacon – Eli’s inside JD Legends

 

Angie’s Firehouse: This Grill is on Fi-ya!

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Reminders of the old Angi’s in the Tavern

Dayton firehouse nostalgia meets bar comfort food, all on the corner of Watervliet Drive, near the Smithville intersection.  Welcome to this week’s Food Adventure feature.

Located at the edge of a neighborhood, in an old 2-story home, Angie’s Firehouse is yet another Belmont sports bar and dinner option.  Parking is kind of unusual, being on the side street curb, or a small back parking lot.  As you enter the side entrance, you can usually find a handful of regulars on the patio sipping brews outside.  They greet all who enter, in between their conversation and laughs. The other entrance is the front door facing Watervliet, and is a far less dramatic entrance.

HUNGRY? THIRSTY?  You came to the right extinguisher.  Let your Food Adventure begin.

 

HERE’S THE SKINNY ON ANGIE’S FIREHOUSE:

Firefighter Decor

—The tavern is owned by a former local firefighter Captain named Pat Reed.   His daughter also helps run day-to-day operations.

—Before it was Angie’s Firehouse, it was a Greek family owned restaurant called “Angi’s.” Pat saved money on the sign by keeping the name the same when he bought it.  The old sign is now on display in the dining room.

—The inside of the restaurant consists of 2 areas, roughly cut in half. One side is the bar area, with dart boards and high tops that accompany an inviting watering hole. The atmosphere is casual, and firehouse knickknacks adorn the walls.  From fireman helmets to pictures of Dayton firefighters from 1910, there are antiques in every nook and cranny.

—Angie’s Firehouse Tavern is located at 702 Watervliet Ave, Dayton, OH 45420, with hours of 11am-2:30am everyday

 

The Haddock Dinner is wonderful, but only available Fridays

The menu is a wide variety of tavern fare and comfort food.  They have a few specialties that stick out, and after numerous visits to Angie’s Firehouse Tavern,  we have scoured the menu and come up with their “Must Eats.”

 

MUST EATS at ANGIE’s FIREHOUSE TAVERN:

—THE HADDOCK FISH DINNER:
Only offered on Fridays, this dinner is absolutely delicious. It is a great way to satisfy your craving for a fish fry. The thick haddock is hand breaded and deep-fried to a golden brown. There is also a Grouper fish dinner available Fridays, but we think the Haddock dinner is heads and shoulders above the rest. Try the Haddock, seriously… with mashed potatoes and gravy.

 

—HOMEMADE CABBAGE ROLLS:

The Homemade Cabbage Rolls are legendary at Angie’s Firehouse Tavern

Family recipe, and they are the hit of the menu at Angie’s. Served piping hot from the oven with options of mashed potatoes, this plate is a taste of home goodness. It’s like being at Grandma’s house.  This is the dish that brings people in from all over town.

 

—GRANDPA REED’S CHIP DIP and MIKESELL’S GROOVY CHIPS:
Grandpa Reed’s old secret family recipe, passed down from evenings at home with the family. This classic french onion and dill type dip goes perfect with you hometown Mikesells chips. Addicting and sharable we bet you order a

Grandpa Reeds Chip dip – try the family tradition with Mikesells

2nd basket, because they go fast in a group.

 

—“SPICY BBQ” FLAVORED CHICKEN WINGS:
Ok, so this item was HOT. We mean spicy. But we couldn’t stop eating the wings. Tossed in a Sweet BBQ sauce, the wings are then rolled in hot crushed red pepper. We were sweating, and using up napkins like crazy. Definitely the hottest BBQ wings we have ever eaten, and some of the most delicious. NOT for the faint of heart.

The Bad Lieutenant Cheeseburger

—“THE BAD LIEUTENANT” CHEESEBURGER:
A half pound, hand smashed burger with cheese and onion straws on top. Of course all the other toppings such as ketchup, mustard, mayo, onion, pickle, lettuce and tomato are available. We loaded it all up. Good, messy and worth every bite.

 

—BELMONT CATERING POTATO SALAD as a side item:

Belmont Catering Potato Salad is a side at Angie’s

We do not know of too many places in Dayton that have the worlds greatest potato salad on their menu, from Belmont Catering.  Angie’s does! Take full advantage of this side item and taste the shredded potato salad that people buy across the street to the tune of over 1000lbs per week. Served cold, it will put you in a dream world. Whatever the meal, get this as one of your side options.

 

—DEEP FRIED PICKLE CHIPS:
Sliced thin, breaded and deep-fried to perfection, these have that sour and slaty taste you crave. Get some ranch for dipping and you are off to a great Food Adventure at Angie’s Firehouse Tavern.  Again, another addicting appetizer. You will not be able to keep your hands out of the basket and will slap yourself.

Deep Fried Pickle Chips

 

*Keep in mind they have a full service bar, and many drink specials are in play.  Your server can let you know what deals are running, so you can wet your whistle.

 

So there you have it – next time you pull the alarm on your hunger, head to Angie’s Firehouse Tavern to hose yourself down with good eats.  Family owned, and already deep in tradition, it is a unique spot, with some good things to offer.  We pointed you in the right direction on menu selection, the rest is up to you.

Hot BBQ Wings – the hottest BBQ wings we’ve ever had

Hey Foodies !  Want even more Miami Valley area and Dayton eating info?  Then follow The Big Ragu, Chef House and Hungry Jax HERE ON FACEBOOK.  Like us on our page, love us in your hearts.  See you at Angie’s…...

Check out our gallery below, from our multiple visits to Angie’s Firehouse Tavern

 

 

You might be cool, but are you “Gomer Pyle asked me to lunch cool?”

Shrimp dinner

Phone booth for booster seat storage

Pot Stickers

More Firefighter memorabelia

When is the last time you saw one of these at your booth?

We saw Santa Kissing Cabbage Rolls …

Shrimp Dizzle

Mashed Potatoes and gravy

dining at Angie’s

Grouper Dinner and Mac

DRRRankin Specials

Mac n cheese – please

Nacho time

Cheesecake Bites

Belmont Catering Potato Salad is a side at Angie’s

Bad Lieutenant burger

Onion straws come on the Bad Lieutenant Burger

Memories on the wall

 

 

 

 

 

 

 

Graeter’s LAST Bonus Flavor of the Season

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It started back on May 15, 2017 with Orange & Cream! About every few weeks over the summer Graeter’s Ice Cream released a new summer bonus flavor, available for a limited time. It started with Orange Cream, followed by Dark Chocolate Fudge Brownie. Banana Chocolate Chip, Butterscotch and Latte, Caramelized Chocolate,  Peanut Brittle, S’mores, Oatmeal Raisin Cookie and now finally this week the very last summer flavor is released.

Vanilla Malt Chocolate Chip is considered a Limited Time Only flavor, for once the flavor is gone from scoop shops and online, the flavor is retired for the year.

Please visit Graeters.com to find a location near you.  To learn more about Graeter’s Ice Cream, or to buy the bonus flavors online, visit https://www.graeters.com or visit Graeter’s on social media @GraetersIceCream.

Dayton Beer Week Is Here

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It’s time for the 8th annual celebration of craft beer in the Miami Valley. If you’re a beer lover, buckle up, because you’re in for a jam packed week of tastings and special events at bars, taverns and restaurants across town.

The actual kick off is Sunday, August 20th with the Beer Pride Parade at 1pm.  Enjoy numerous floats including The Radler from Warped Wing Brewery, Thai Rob’s VW Van w/Nimrod Camper, a contingent of Fifth Street Brewpubs member/owners and more!

Wear your beer gear & be a part of this hoptastic way to kick off Dayton Beer Week! In a new route this year, the parade will kick off at 1pm from Thai 9 and will travel east on Fifth Street and then down to the Old Yellow Cab where it will deadend into the Dayton Craft Beer Rally.

 


Dayton Craft Beer Rally

Sunday, Aug 20th 2-6pm at Old Yellow Cab

This new craft beer festival featuring all of Dayton’s local craft breweries takes place immediatly following the Dayton Beer Pride Parade on August 20th from 2 – 6pm! It’s free to get in and attendees will be able to purchase tasting tickets to try some (or all) of the best brews from all of our area breweries.

There will also be food trucks, free live music, fun and games and more!

Find out more »

 

We’ve included some of the highlights of Beer Week here, but this is by no means the full list. Some places are doing specials all week long, like Lucky Star Brewery, which will be featuring $10 growler fills through Friday,  Cadillac Jack’s in Fairborn, WO Wrights and the Patterson Pub will feature $5 Stella Artois draughts with a free Chalice while supplies last.   You can see more events on our MostMetro.com calendar, and filter for Beer events!  More being added daily!

Bombs Away

Crooked Handle Brewing Co.
August 20 @ 5:00 pm – 9:00 pm

Bombs Away DIPA bottle release starting at 5:00PM with a 2 bottle limit. More info call Kristy @ (937) 790-3450

Find out more »

Weyerbacher Big Beer Bash!

Pies and Pints Pizzeria
August 21

Enjoy some of the rarest beers Weyerbacher has ever sent to Ohio, including Sunday Morning Stout, D’Tang Unchained, Raspberry Imperial…

Find out more »

Three Quarter Porter Collaboration Release

Hairless Hare Brewery
August 21 @ 4:00 pm – 9:00 pm

Three Quarter Porter collaboration release with New Holland Brewery & Premium Beverage Supply. On release day, your first pint is…

Find out more »

Rhinegeist pint night

Nick’s Restaurant
August 21 @ 5:30 pm – 7:30 pm

Join us Monday August 21st at 530 for Rhinegiest brewery receive a free pint glass with a purchase of a…

Find out more »

2017 Biking for the Beer of It

Warped Wing Brewing Company
August 21 @ 6:00 pm – 8:30 pm

Dayton Beer Week is upon us and that means it’s time to Bike for the Beer of It! Join us…

Find out more »

San Diego pint night

Ollie’s Place
August 22 @ 4:00 pm – 11:00 pm

Come hang out with Levi from Green Flash & Alpine starting at 4:00. Drink some of the best beer the…

Find out more »

Warped Wing night

Mack’s Tavern
August 22 @ 5:00 pm – 11:59 pm

Warped Wing night with Justin Chamberlain from 6-9:00PM featuring Ermal’s Belgian Style Cream Ale, Trotwood Lager, Ermal’s Creamsicle, & Bier…

Find out more »

Genesee Day!!! (Dayton Beer Week!!!)

D20 : A Bar With Characters
August 22 @ 6:00 pm – 10:00 pm

Genesee Beer and Swag for The Masses!!! We will be feturing Genesee’s Brew House Orange Cream on tap as well…

Find out more »

Avery tap takeover

Chappys Tap Room & Grille
August 23 @ 6:00 pm – 9:00 pm

Avery tap takeover with Tim Barker from 6-9:00PM featuring barrel aged beers galore including Nuttiest Professor.

Find out more »

Warped Wing keep the Pint Glass Night

Jimmie’s Ladder 11
August 23 @ 6:00 pm – 9:00 pm

Warped Wing keep the Pint Glass Night (while supplies last) with Adam Lyon from 6- 9:00PM featuring Ermal’s Belgian Style…

Find out more »

Avery Tap Takeover

Chappys Tap Room & Grille
August 23 @ 6:00 pm – 9:00 pm

Avery tap takeover with Tim Barker from 6-9:00PM featuring barrel aged beers galore including Nuttiest Professor.

Find out more »

50 West Beer Dinner

August 23 @ 6:30 pm – 9:30 pm
$55

Mudlick Tap House invites you to join us for an evening with Fifty West Brewing Company to be held on…

Find out more »

Sierra Nevada Beer Tasting

The Caroline
August 23 @ 7:00 pm – 8:30 pm

Stacy from Heidelberg will lead us through a tasting of 6 beers and light appetizers.

Find out more »

Dayton Beer Week with Heavy Seas

D20 : A Bar With Characters
August 23 @ 7:00 pm – 10:00 pm

Heavy Seas Rep Mike Fisher will be here to play some games and tapping some awesome Heavy Seas beers! (Including…

Find out more »

North High beer dinner

The Highland Stag
August 23 @ 7:00 pm – 9:30 pm
$55

We will have five of North High Beers paired with five menu items including an appetizer, salad, porter marinated and…

Find out more »

Founders invasion

Dayton Beer Week
Pies and Pints Pizzeria
August 24 @ 4:00 pm – 9:00 pm

Founders invasion with Cookie from 4:00-9:00PM featuring Barrel Aged release DKML as well as KBS, Green Zebra Watermelon Gose, Mosaic…

Find out more »

Crooked Handle Tap Takeover

Heather’s Coffee & Cafe
August 24 @ 6:30 pm – 8:00 pm

Crooked Handle keep the pint glass tap takeover staring at 6:30PM featuring Strawberry Persuasion, Gose A Rita, Long Fuse, &…

Find out more »

Remember this is just a sample of the events, you more on our MostMetro.com calendar, and filter for Beer events!  Cheers to Beer Week!

Japanese Food and Italian Wine Dinner

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Photo byJon Sweatt

Beavercreek’s Osaka Japanese Steakhouse will be hosting a wine dinner on Thursday, August 24th at 6pm. According to Vintner Select wine representative Michael Freeman, this dinner will showcase the textural and savory elements of Japanese cuisine with complimentary profiles of wine. The wines featured will be from the Malvirà estate.

This tiny property, located in the northern Italian region of Piedmont, is situated just across the Tànaro river from the more famous Barolo & Barbaresco zones in a less familiar locale called Roero.

The Malvirà estate serves as a family owned/operated Agriturismo, a working farm with a 13 room bed & breakfast that rests in the heart of their organically-farmed vineyard.  For more information, check out their website www.malvira.com

The wines for our evening will provide a range of different styles & vintages, going as far back as a special cellar-release 2006, directly from the winery.

Here’s the menu:

Shrimp Tempura | lightly battered for a crisp crust

Sparkling Arneis ‘Rive Gauche’Spumante

Beef Negimaki | a traditional Japanese dish of thinly pounded beef wrapped round scallions with savory sauce

Barbera d’Alba ‘San Michele’ 2013

Hamachi Sushi | mild flavored Yellowtail tuna prepared as a gentle introduction to the world of sushi

Favorita Langhe Bianco, 2015

Katsu Fish | panko-crusted and pan fried white fish

Roero Arneis Vigna Trinità, 2014

Hibachi Filet of Beef | tender filet mignon prepared by the Hibachi chef

Langhe Rosso ‘San Guglielmo’ 2006


Call the restaurant at 937-320-1188 to make the required reservations to enjoy this wine dinner, which runs $65 per person.

Osaka Japanese Steakhouse is located in an out lot at the Fairfield Commons at 2476 Commons Blvd.

There’s A New Coffee Shop Downtown

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La Gota Coffee, located at 804 East Monument Ave, just east of the Entrepreneur’s Club, is Dayton’s newest business!  At 7am this morning they opened their doors for their soft opening.

Owner/Operator Nathan Wirrig is ready to serve you your morning joe!

 

According to their website:

At La Gota Coffee, every ingredient is intentionally sourced to first and foremost ensure fair pay for farmers and producers, and to provide for you the most delicious coffees, teas, and pairings you have ever tasted. Each member of our staff has been educated on the production of coffee from the point planting a seed to pulling your perfectly balanced shot of espresso. We are dedicated to quality of cup and have kicked the pretense to the curb.

 

 La Gota Coffee is going through a two phase buildout to become Dayton’s newest & greatest spot for coffee lovers, digital nomads, and anyone looking for a modern, inviting space to hang out.

Stop on in for a cup of joe and check them out.

Did You Know Dayton Has an Ethiopian Restaurant?

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As someone who’s always up for a new dining experience, when my friend Larkin suggested we try an Ethiopian place she’d heard about of course I said yes.  I then did a little internet research to find out more about the cuisine and found out it consists of a lot of vegetable and often very spicy meat dishes. Sounded great to me.  So we headed out to 5214 N. Main Street for lunch at Nanya’s Cafe.

Finding it wasn’t so easy, as there is no sign for the restaurant.  We drove by and and had to circle back to find it.  If you’re going, it’s just past what was The Barnsider, on the same side of the road in a small strip center.   As we entered, it was a brightly painted room with 2 tables for 4 on the left, a coffee station, bar and a couple more seating areas.  We were promptly greeted by Sofi, who we found out opened this place last year.  When asked about a sign, she said she’s trying to get one on the window, she’s contacted several companies, but no one has followed up. (Update- after this article went up a sign company reached out and this sign pictured left is now up.)

She brought us menu’s that showed a breakfast menu, which is served all day or a list of about 8 entrees, all served with inejera, a sourdough flatbread bread  with a unique, slightly spongy texture that is made from teff flour, which is gluten free.  We allowed Sofi to guide us through the menu, and ended up going with her suggestion and ordered the Mixed Lunch Combo for the three of us.  

There are two versions, a vegetarian one and a meat one, which is what we ended up chasing.  It came on a humungous platter and looked more like a work of art, than a meal.   Since Ethiopians eat with their hands, the injera is used to pick up bites of the food.  Around the plate starting from the top chickpeas cooked in onion and tomato, with each dish separated by the injera, potatoes, collard greens, salad, red lentils, green beans and carrots, more salad, beets and in the center on the right, Chicken tips sauteed with kale, Ethiopian seasonings, jalapeño and onions and on the left, Kitfo, freshly minced beef (usually served raw for Ethiopians) but they offer to cook medium or well done for Americans.  This dish had a slight heat to it, and and wonderfulflavors.

 

I can’t wait to go back and try some more of their dishes!

The also offer Ethiopian coffee, and serve it in a traditional Jebena (a clay pot used to brew the coffee, as well as American coffee, tea, soft drinks and fruit smoothies.

You can visit Sofi (pictured right)
at Nanya’s Cafe:

Tues- Thurs 11am – 9pm
Fri  10am – 10pm
Sat 9am – 10pm
Sun 1pm- 8pm

5214 N. Main Street, Dayton  OH 45415

937-396-4013

Tell her DaytonDining sent you!

Collaborative Chef Dinner Benefits Raptors

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In what is possibly my favorite culinary event of the year, seven of the Miami Valley’s most talented Chefs join forces to pull off a spectacular six-course meal, under a tent in the middle of nature, at the Glen Helen.

Whoo Cooks for You 2017 will take place on Sunday, Sept, 10th from 4-8pm.

The night starts off with passed hors d’oeuvres and cocktails while you tour the Raptor Center, an outdoor education space, filled with birds that are being nursed back to health, and some that are permanent residents due to handicaps or injuries.

And then dinner is called and we hike up the trail a bit to a large tent nestled amongst the trees for an over the top dinner, each course prepared lovingly by one of the area Chefs who has volunteered their time to render the locally sourced ingredients into a delightful dish to serve to the hundred or so guests that attend this annual event. Each chef describes their dish and after a fabulous meal, complimented by an array of Ohio wines and beers.  Coordinator Anne Simonson and her team often share some updates on the raptors being kept at the center.  If you’re really lucky there will be a rehabilitated raptor ready for release that night.  You’ll never be so excited to watch a bird fly away. Oh and this is a fundraiser, so bring some extra bucks for the silent and live auctions!

This event sells out every year so please order your tickets early to ensure your place at the table. For more information, please contact  Ann Simonson or call 937.769.1902.

I’ll Stop the World & Eat MELT with You!

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Have you tried Melt Bar and Grilled in Beavercreek?

Ever slap a whole pierogi into a grilled cheese sandwich? What about some lasagna? Too crazy for you to try at home? No worries! We have the perfect place for you to go and have a one of a kind Food Adventure!

Melt Bar and Grilled started out as a humble vision of Matt Fish, chef and musician from Cleveland, who loved the comfort of a good grilled cheese sandwich and a good craft beer.  Fish opened up  a restaurant in Cleveland Heights, and took this comfort food staple to a level of unexpected awesomeness.  Here you’ll find incredible grilled cheese creations that you’d never dream of (or have and your friends thought you were crazy or pregnant for wanting it)! The portions are HUGE, but the price is right, making this a great place to bring out of town guests and families.  When Melt’s newest location opened up near the Fairfield Commons mall in Beavercreek, the Food Adventure Crew knew that we needed to check it out!

When you walk into Melt, one of the first things that catches your eye is the eclectic decor. The

Fried Mac n Cheese – hand breaded

walls are covered with record albums, photos of famous musicians, and if you look closely, you’ll find some vintage style posters of past Melt featured sandwich specials. After being greeted by a very friendly server (Melt takes pride in trying to make each guest feel as they are part of the Melt family), you’ll be seated at spacious tables that make eating with a family or a crowd very comfortable.

The Deep Fried Pickle Appetizers are a Must Eat

And then you get your menus (which are printed on the back of old record album sleeves).  How cool is that?

That’s when you realize that your biggest problem isn’t that you can’t find something you’ll like, it’s that you can’t pick just one sandwich to indulge in! And we can’t forget the appetizers and salads and deserts to choose from.  We recommend getting the half sandwich as they are HUGE anyways and it makes you feel less gluttonous when you go ahead and order another half sandwich of a different variety!

The Fries are served with an incredible Sriracha Ranch Dipping sauce

We have eaten our way through most of the menu, Hungry Jax leading the way.  After our visits to Melt, we have compiled a list of the best of their sinful stuff.  We now present our patented “MELT Must Eats.”

 

MUST EATS:

–APPETIZERS:
We were hungry when we went, but wanted to make sure we saved room for the iconic sandwiches. So an order FRIED MAC N CHEESE and a plate of DEEP FRIED PICKLES were our favorites to hold us over. They both were awesome and the sauce that came with the fried pickles was an herb remoulade that was out of this world!

 

Chorizo & Potato Sandwich

–THE KINDERGARTEN: 
If you’re looking for a classic made right, this is it. Hungry Jax’s littlest one is going into Kindergarten this fall and she of course chose the “Half Kindergarten” for her meal. Perfectly toasted with just the right cheese to bread ratio! Your sandwich will come with a pile of french fries on the side. We highly recommend getting the Sriracha ranch to dip them in.

 

–THE CHORIZO and POTATO:
This sandwich is stuffed with fresh spicy chorizo sausage, potato hash, and sharp cheddar cheese. this was a great sandwich that was just the right amount of spice!

 

“Parmageddon”.. A sandwich named for a Cleveland Suburb

–PARMAGEDDON:
Named after Parma, the largest suburb of Cleveland, known for its high Polish-American population.  This sandwich is one of the largest you’ll ever eat! a whole pierogi is tucked between two thick slabs of bread, along with vodka kraut, sautéed onions and sharp cheddar cheese.  You can also get the pierogis as an appetizer!

 

–FRIED GREEN TOMATO BLT:
The ultimate BLT! Bacon, lettuce and and extra special crunch from the fried green tomatoes! True comfort food!  Thank you Melt for this Food Adventure on a bun.

 

— WET HOT BUFFALO CHICKEN:
Get ready to salivate. This sandwich holds a crispy fried chicken breast smothered in hot buffalo sauce and topped with a blue cheese slaw, more crumbled blue cheese and then served with a side of ranch dip.  Heaven on earth, seriously…

The Wet Hot Buffalo Sandwich at Melt

— THE BIG POPPER:
A grilled cheese take on the jalapeno popper! Fresh jalapenos are chopped up and mixed with herb cream cheese and cheddar. The whole sandwich is battered and deep fried and served up with a berry preserve to dip it in. A great combo of sweet and spicy. It will make you say “Helloooo Baaaaybeee.”

 

–MELT PB&J
A traditional kid’s meal that’s over the top! Your little one will indulge in a sandwich with homemade peanut butter and berry preserves that’s oozing out from all sides! Don’t worry, they have plenty of napkins on the tables!

 

The PB&J Sandwich, your childhood dreams come true…

There are SO many more sandwiches to choose from, but these are our faves. You can always create your own sandwich as well.  And don’t forget dessert!

—THE MELT CHALLENGE:
Got a big appetite? Go for the Melt Challenge! If you can polish off this triple decker sandwich that holds 12 different cheeses, a mountain of french fries and a hearty helping of slaw, you’ll get a free t-shirt or pint glass and a $10 gift card!  We tried to convince Hungry Jax to do it, but she didn’t want to fill up on just one sandwich. So instead she tried three of them!  That’s our girl!

July 2017’s sandwich of the month

–MONTHLY FEATURES of NEW SANDWICHES:
Melt also highlights a monthly featured sandwich. For the month of August, their tasty creation is the “SMOKEY and THE RIBLET”: boneless smoked ribs, slaw, pickles, BBQ potato chips and smoked gouda all stuffed into one sandwich.

Check out their deals such as “The Big Cheese Club” where you can sign up to receive special promotions and points towards a $10 gift card.

Consider yourself to be the ultimate Melt fan? Become part of the Tattoo Family.  Yes, that’s right. If you get one of the official Melt logos tattooed onto your body, you’ll receive 25% off  every time you go, for life!  Big Ragu is considering a tattoo of a Parmageddon and Melt logo on his inner thigh.

The menus are printed on the back of Rock albums

 

HERE’S THE SKINNY on MELT BAR and GRILLED:

—The Dayton area location is 2727 Fairfield Commons Unit C, Beavercreek, OH 45431 there are 8 other locations in Cleveland, Columbus and Northern Ohio.

—Hours are 11am -10pm everyday

 

The portions are big, the prices are reasonable, and the experience is worth every penny! So gather a group of foodies and indulge in a true Food Adventure at Melt!  

Remember – (Timely due to last weekend Fraze concert)

Hungry Jax, Chef House, & Big Ragu will always “Stop the World & Eat MELT with You!”

Watermelon Salad at Melt Bar and Grilled

Dietary Concerns at Melt are like sound concerns at an Iron Maiden concert

A Menu Sample

Margaritas and Melt Sandwiches – thats a good thing.

$4 deals

Flashback – 2013 sandwich – The Wookie Melt – read those ingredients

Deep Fried Mac n Cheese

Kids love Melt Bar and Grilled

The Green Tomato BLT

When Hungry Jax attack !

The Big Popper Sandwich

The PB&J

Kindergarten Grilled Cheese Sandwich

Chef House’s Herby Greek Yogurt Feta Dressing

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Chef House here, sharing what’s become my go to summer sauce. It is great with fresh tomatoes, as a salad dressing or as a dip for grilled chicken skewers, asparagus and flatbread.
Here I drizzled it on  a salad with avocado, tomatoes, cucumber, spinach and chicken chorizo.
The next  photo is chorizo (my seasoning) spiced chicken skewers with grilled asparagus and flatbread. I will be making this dish on Living Dayton next Friday.

 

Herby Greek Yogurt Feta Dressing

 

1 1/2 cups non fat greek yogurt

1/2 cup low-fat olive oil mayo

1/2 cup water

1 tablespoon lemon juice

I small garlic clove, smashed

2 teaspoons granulated dried onion

1/4 cup each chopped fresh mint and dill

1/3 cup chopped fresh Italian parsley

1/2 cup feta

 

Puree all ingredients in a food processor till smooth.

Dayton Bar Stars – Jerrod Claytor

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Dayton Bar Stars The Century Bar

The staff at The Century with their 2017 Summer cocktail menu.

The list of reasons that the Century Bar is one of the best bourbon bars in the country is a long one. It starts with the well-curated whiskey collection, brought together by the staff over the years. Everything from daily sippers to rare bottles saved for special occasions. Once that was assembled, they began a cocktail program that is one of the best in the city. Not only are they making specialty cocktails, they are making the syrups, shrubs, and bitters that go in it. They are doing the research to revive some of the classic, lesser known libations and creating some modern delights. They use local ingredients and spirits when they are able, building an impressive library of recipes. Even the atmosphere feels like you have stepped out of Dayton and into a little pocket where time stopped just before Prohibition. The back bar is over 150 years old, and has been sitting in that building for the last eighty years.

The most important differentiator, however, is the staff. Joe Head, co-owner of this fine establishment, has established a system that makes sure the bartenders employed there know more about liquor and cocktails than anyone walking through that door. They can tell you the history of any of the bottles they grab off that elegant back bar, right down to the best way to enjoy it. It is possible they can discuss the actual tree the barrel was made from. One of these bartenders, Jerrod Claytor, knows as much as anyone else about what is going on behind that bar.

Jerrod Claytor The Century Bar

Jerrod Claytor of The Century Bar

Jerrod, like many bartenders, followed a wandering path to get to be in one of the more coveted bartender gigs in Dayton. He started off working towards a job in the finance sector, filled with its own unique perils. When he discovered that was not the right fit for him, he started to explore other career options in the Miami Valley. When the Century made its transition from a dive bar to a bourbon house, Jerrod was one of the first people they brought in to help with their expanded hours and new direction. He has been part of this new chapter since almost day one, and it looks like he is going to be there for a long time.

How did you get into bartending?

I started serving and bartending 15 years ago after college. Frankly, it gave me an opportunity to meet lots of people, make fair money, and have the freedom to pursue other endeavors. It wasn’t, yet, a career choice. The more experienced I gained (at one point I worked at four locations) and more responsibilities I was given, I realized this path was apt for me and my personality. I now feel both incredibly fortunate and comfortable to be working alongside such professional people who’ve walked this path with me. Not too many people can say they work with their family and best friends in a nationally recognized bar.

What is your favorite drink to make?

Well-executed classics are great. I am always happy making a simple old-fashioned. It’s a no-fail and for some, a gateway to bourbon and whiskey (my love). I make Manhattans mostly at home.

Which drink makes you internally cringe?

I honestly love cocktails and drink just about anything myself, so I don’t discriminate. I suppose I may internally roll my eyes when folks still order chilled shots or shot backs. Just seems unnecessary.

Jerrod Claytor Century Bar

In his favorite environment with his favorite spirits.

Do you have a favorite spirit you like to work with?

Aside from bourbon and whiskey, I really find cognacs, brandies, and their variations highly versatile and tasty.

When you go out for a drink in Dayton, where is your favorite place to go?

Breweries, restaurants, etc. I really enjoy quiet afternoons on days off at small family bars.

Who is the most famous person you have served?

I served Arlo Guthrie once. I thought that was pretty cool. I had a room full of astronauts including every one of the first moon-landers. I still get goosebumps when I think of that. Surprisingly, the nicest celebrities I’ve served were Donahue and Arnold Palmer.

What do you do when you are not bartending?

Relaxing, cooking, backpacking, cycling, pseudo art projects, and of course, drinking.

What are your favorite trends from the last year?

The emergence of more high-end rums, mezcals, and the continuing validity of handmade or fresh ingredients in bars and restaurants.

Sometimes he travels outside of the bar…

What trends do you see coming to Dayton over the next six months?

More availability of unique whiskey blend and finishes, along with Eurasian malts (Americans curiosity is swiftly fueling these).

What advice do you want to give bartenders just getting into the business?

Be patient, pay your dues, and work hard. Never sit on your hands, keep your mind open and continually learn. Of course, take pride in your work. Oh, don’t make it snooty either.

What do you love most about Dayton?

Dayton is culturally my kind of city – historically and philosophically. It fits my personality. I transplanted here over 20 years ago and it’s always felt like home.

How you normally see Jerrod; a blur and a cocktail in front of you.

Most interesting thing you have seen from behind the bar?

Nakedness.

How has bartending changed in the time you have been in the industry?

Generally, the refocus on quality spirits and ingredients as opposed to synthetic and faux martinis. I think it’s mostly an extension of this generation’s ability to eat better. They also want to drink better!

What do you wish customers knew that helped you do your job?

There’s really no need to start a tab for one drink.

If you were not a bartender, what career would you be pursuing?

Something with plants. Maybe I’d have a greenhouse or something. Don’t really know. I never liked jobs.