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Dayton Dining

Take the “Say CHEESE Burger” Challenge!

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Do you ever eat too fast? If so, that speed could pay off on Saturday, February 18th at Caesar Creek Flea Market, and on Sunday, February 19th, at Treasure Aisles Flea Market, during their “Say CHEESE Burger” Challenge!

“Say Cheese Burger” is a timed eating contest where the FASTEST eating time WINS!! The challenge features a colossal cheeseburger, stacked high with a full pound of beef (3 Patties at 1/3 lb. each); Slices of Spicy Pepper Jack Cheese, Cheddar Cheese, and all-American Cheese; Mac-N-Cheese Bites; Fried Pickle Slices, Fried Onions, Nacho Cheese Sauce – ALL piled high between a Hamburger Bun that’s topped-off with 2 giant Fried Onion Rings!!

Each Market will have One Lucky Contest Winner! Winners will receive $50.00 in Market Bucks, and a 30-Day FREE Gym Membership to Anytime Fitness. Plus – ALL contestants receive a “Say Cheese Burger” T-Shirt and a picture feature on our “Say Cheese” Challenge Wall!

Contests begin at 2:30 pm at Caesar’s Wilmington location (Saturday) and 2:30 pm at Treasure’s Monroe location (Sunday.) Entries are limited so your chances to WIN are HUGE!! You can even double your opportunities to WIN by entering both challenges!

To Register – visit the Market’s individual Facebook page or website. Registration fee is $10.00. (Additional contest rules apply – see their Facebook or websites for additional information and Prize details.)

Show-off your super-sonic eating skills and bring your family, friends, and your appetite to Caesar Creek Flea Market, in Wilmington, Feb. 18th, and Treasure Aisles Flea Market, in Monroe, Feb. 19th and find out if you’ve got what it takes to WIN!

Caesar Creek Flea Market is located at St. Rt. 73 and I-71 (Exit 45) Wilmington, OH 45177 and
Treasure Aisles Flea Market is located at I-75 and St. Rt. 63 (Exit 29) 320 N. Garver Rd., Monroe, OH 45050.

The Highland Stag Coming To Springboro

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Soooogood to become Celtic pub

The Highland Stag, a new Celtic restaurant and pub, will be opening in the Spring of 2017 in the space formerly occupied by SG@75 and Soooo Good, a popular gastro pub in the south Dayton suburbs. The restaurant and bar will offer traditional Celtic fare with a contemporary, but authentic flare.

Real estate and business broker Brent Moore of Moore & Associates shared that the logo is still being designed and social media and web sites for the business should be up in the next week or so.  Demo has begun on the inside of the building and we’ll have pictures soon.

The family owned and operated restaurant will build on the demand of authentic décor and cuisine and will fill a much need absence in the marketplace. Born in Scotland, the owner will be utilizing traditional Celtic family recipes and updating them to suit the palate of the local market. Items such as rack of lamb, shepherd’s pie, toasties, and braised short ribs promise to give you more than you expect, while Midwestern comfort foods and children’s favorites will help to satisfy everyone in the family. With their combined experience they feel confident they can be provide these old world delicacies in a thriving Midwestern arena.

Along with a blending culinary experience, the restaurant promises to offer a wide range of traditional Celtic draft beverages, and craft beers, including several local breweries. They will also pride themselves on both a spectacular Scotch and Irish Whiskey menu, as well a robust wine list. In addition to a wonderful menu, The Highland Stag plans on an event driven calendar to include Scotch and Whiskey dinner pairings, tap takeovers, wine events, and special dinners.

The Highland Stag will be supporting “local providers” and healthy alternatives on the menu. The owner has been involved in the community and will continue to be involved through supporting local youth organizations, public entities, and charitable groups. The hours of operation have not been set, however the plan is to be open Tuesday through Sunday to start. The owners of SG 75 offer their blessings and support as this unique concept becomes a reality.

 

Shamrock Shakes Are Here- With Four New Options!

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They make their appearance every February, and for millions of Shamrock Shake Fanatics these minty, greet sweet treats are the first sign of spring.

The first Shamrock Shake debuted in 1970 as the St. Patrick’s Day Shake. In 1974, proceeds from the beverage’s sale helped to fund the first Ronald McDonald’s House in Philadelphia. That city is currently the nation’s leader in Shamrock Shake sales.

This year McDonald’s has upped the ante, offering 5 different Shamrock options available starting today (Feb 7th) through St Patricks’s day:

Shamrock Shake: vanilla soft serve, mint syrup, whipped topping, but this year it may come with a sprinkle of granulated green sugar and a cherry.

Chocolate Shamrock Shake: half a chocolate shake (on the bottom) and half a Shamrock Shake layered on top.

Shamrock Chocolate Chip Frappé: mocha frappe with whipped topping, green sugar and a drizzle of chocolate syrup.

Shamrock Hot Chocolate: a blend of milk and chocolate syrup, but with the addition of mint syrup, too.

Shamrock Mocha: similar to the Hot Chocolate, but comes up with a shot espresso.

McDonald’s is on a journey to be better and part of that journey is a commitment to evolving our food and beverage offerings,” Jeanette DeBartolo, a McDonald’s spokeswoman shared. “McDonald’s changes have touched our food and restaurant experience to better meet the changing needs of our customers.”

Park City Club To Morph Into Roost American

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Chef Dana Downs has created a name for herself with gift for food, opening  Roost Modern Italian in Dayton’s historic Oregon District over five years ago, after spending years serving up meals through private catering and private dining experiences.  Just over a year ago she opened a second restaurant in Kettering, park City Club which opened over a year ago in the location formerly known as Lincoln Park Grille, by Fraze Pavillon.

“The restaurant industry is ever changing”, says Chef Downs, “with two restaurants, we can internally compare our results restaurant to restaurant to help us deliver a better product with even greater service.

Chef Downs feels that bringing together the brand for which she is most well-known, as well as incorporating the learnings that came with expanded operations can be beneficial for her staff, the customers and the community.

People know what to expect when visiting Roost and Park and delivering consistently on those expectations is our goal.

Effective Wednesday February 15, 2017 we are bringing together the brand made most popular by Roost Modern Italian and will be co-branding both of our restaurants. Roost Modern Italian will now be known as Roost Italian and the restaurant known as Park City Club will now be known as Roost American. 

Customers can expect the same great dining experience with improved consistencies in our service, our staff, and the offerings in both restaurants. “We are raising the bar just a bit at Roost American – and giving our customers the items that they have continually requested”, says Chef Downs.

People in Dayton know that they can count on Chef Downs to deliver.

Roost Italian located at 524 E. Fifth Street, is open Tuesday through Thursday from 5 to 10pm, Friday and Saturday 5 to11pm and Sunday 5 to 9pm. Roost American located at 580 Lincoln Park Boulevard is open Tuesday through Thursday from 5 to 10pm and Friday and Saturday from 11am to 11pm.

 

Iconic Dayton Bartender to Retire after 50+ years

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Rick Busch, legendary Dayton Bartender at Franco’s

Some Daytonians are unforgettable characters.  Such is the case with lifelong barkeep, Rick Busch.  He is set to retire from Franco’s Ristorante Italiano on Tuesday February 7th, after over 50 years in the business, the last 15 years at Franco’s.

If you have seen or met Rick, you would never forget him.  He has a quick wit, and is well known for his sarcastic jokes.  His trademark mustache and beard are throwback style.  His deep, rich voice and laugh are unmistakable.  Rick is sharp, and is a treasure trove of information about the Miami Valley restaurant scene.  He is a lifelong Dayton foodie, and always up for a Food Adventure.

Rick says “Franco’s World Famous spaghetti” is a Must Eat !

Whether talking about a past or present local eatery, he usually has a great story or insight on the place.  We chatted with Rick about old restaurants like the “Cork n Cleaver” and shared recent memories from this past year’s Italian Festival.  His infectious smile is a testament to his craft as a bartender.  He is knowledgeable, and makes you feel at home.  No wonder he has had a successful career spanning five decades.

Moretti Beer at the bar served by Rick

The long days of standing on your feet for several hours in a row, and the toll it takes, caused Rick to decide it was time to retire at this point in his life.  He also works for clients through a Dayton senior service care company.  We assume he may continue that part time.

So how did he become this legendary bartender??  Let’s find out!

 

HERE’S THE SKINNY on ICONIC DAYTON BARTENDER, RICK BUSCH:

—He grew up in West Carrollton and regularly meets with a group of classmates from his high

Tuesday Feb 7th, 2007 ends 50 years of bartending

school class of ’64.  With his wisdom, he explains the importance of time with good friends, because life is way too short.

—Rick started bar tending at the 400 Club in the mid 1960’s, which was Dayton’s first gay bar on 400 Warren St.  He said “if people knew some of the stories that went on in that place, oh boy…”

—He also worked bar at the legendary Stockyards Inn on Springfield Street in Dayton and a stint at Frigidaire in 1976.

Steve and Rick at Dayton’s Italian Fall Festa

—His next move was the Bar Manager at the Daytonian Hotel at Third and Ludlow Streets from 1980-1984.  During that time, first lady Nancy Reagan paid a visit and dined.

—Over the next 17 years, Rick would work at the TWA Ambassadors club at the Dayton Airport, tending bar.  Oh, the stories he must have heard and shared over the years.

—In 2001, he started working at Franco’s Italian restaurant, on Fifth Street, where he was an immediate fixture.  This is where the Food Adventure Crew first met him.  The food and drink are always good, but Rick puts his special touch on service that you can’t describe.  You

Rick running the Cash Register at Franco’s on Fifth Street

have to experience it yourself.  An era is truly coming to an end (insert one of Rick’s jokes here).
We decided to put some stats together based on averages, to estimate of the number of people Rick has served over the last 50 years.  We figured out that Rick has served approximately 780,000 customers.  We figured 234,000 which would have been served at Franco’s alone.  That is an amazing feat.

 

We estimate Rick has served 234,000 people in his 15 years at Franco’s

—On a personal level Rick loves good food & wine.  He loves to explore local eateries, & loves to travel.  He loves to dine in locally owned & operated, small town restaurants.  He is also known for hosting some epic parties at his Beavercreek home.

 

Food Adventures has our favorite “Must Eats” at Franco’s, but today, we thought, “who better to seek that expertise from, than Rick Busch?”  He has 2 favorites from his 15 years working with the menu.

Rick serving up calamari and garlic bread

RICK BUSCH’S “MUST EATS” at FRANCO’S RISTORANTE ITALIANO:

—FETAGO di MANZO (CALVES LIVER AND ONIONS):
Liver sliced and sautéed to perfection in Franco’s kitchen.  Served either Italian-style with sauce or American-style with onions.  Rick says this dish is fantastic.

 

—FRANCO’S WORLD FAMOUS SPAGHETTI:
Spaghetti noodles tossed is a combination of Romano cheese, fresh roasted garlic and olive oil.

Peroni Italian Beer

We love to add mushrooms, but Rick says, instead, add Franco’s homemade, special Italian sausage (insert one of Rick’s joke here).

 

 Are you hungry?  Want to try some of these dishes yourself?  Well, come out to Franco’s Ristorante Italiano at 5pm  this Tuesday, Feb 7th for Rick’s retirement party.  Whether you knew him or not, it is a perfect chance to try some authentic Italian recipes and visit with Rick at Franco’s one last time.

Last time we dined at the bar, Big Ragu got a Moretti Italian Beer with his appetizer, which is his tradition.  When he told Rick he was ordering Lambrusco with his meal, Rick said he

Lasagna at Franco’s

would have to get rubber gloves out to protect himself from serving that crap.  Ragu ordered another Moretti Beer instead.  This Tuesday, Big Ragu promises to toast him with a glass of Lambrusco.

Congratulations on your your retirement, Rick!  It is well deserved.  Thank you for all of your hard work and service over the years. The ole’ Italian place won’t be the same without you.
For more Food Adventures, please “like” us on Facebook here.
Feel free to browse the photos below from our visits to Franco’s Restaurant.

A view from a beer

Lasagna

Bar Seating

Hand breaded mozzarella cheese balls from Franco’s

Chocolate Cake at Franco’s

Manicotti

Ravioli with Marinara

Entrance to Franco’s

Congratulations on your retirement, Rick Busch !

Savor Your Sunday Brunch Benefits Stivers

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For one month each year Coco’s Bistro, located  downtown at 250 Warren Street,  serves up a Sunday brunch to support Stivers School for the Arts.  This nine year tradition features a different group of student artists performing while you enjoy a scrumptious meal and fifteen dollars from each $30 brunch served goes directly to the school.

The Henri Rousseau painting, “The Sleeping Gypsy” was the inspiration for this years  promotion as wll as 14-ft-high by 21-ft-wide rendition that was painted live on stage by Stivers visual artists at the 2016 Stivers Celebrates, the school’s annual holiday performance.

Past brunch  menus have included fillet and eggs benedict with a house demi-glace,  Huevos Rancheros,  and a Mexican-inspired dish of tortillas with eggs and green chili sauce a vegetarian frittata,  French toast, Italian grilled cheese, Coco’s famous burger, bourbon shrimp salad and a winter spinach salad.  Look for a similar menu this year.

Brunch runs from 10am – 1:30pm  and reservations are suggested.  You can call  (937) 228-2626 for more information or to reserve your table.  The entertainment for each week  is:

Feb 5  The Stivers Jazz Group

Feb 12 The Stivers Strings

Feb 19  The Stovers Chamber Choir

Feb 26 The Stivers Concert Pianists

Buy 2 Rapid Fire Pizza Get One Free On Super Bowl Sunday

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Rapid Fired Pizza wants to help you celebrate the Super Bowl.  On Sunday, February 5th they’ll be offering a a free pizza with the purchase of two pizzza.   This promotion will last for the entire day and apply to all 11 Rapid Fired Pizza locations. To find the one nearest you, check their website.

 

Rapid Fired Pizza offers a build your own or craft pizza that is cooked in 180 seconds. RFP features eight sauces, eight cheeses, over thirty toppings, and fourteen dipping sauces for patrons to build their perfect pizza, there are ten craft pizzas on the menu as well. Salads, breadsticks, and desserts are also available.

Preparing For The Super Bowl Party

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nrg Staduim, home of Super Bowl LI!

This Sunday might as well be declared a holiday in the United States. It could be argued that it the holiday could be international; the global reach for Super Bowl 50 was 167 million people. That is the third largest audience in the history of people watching television. The week before the game is nothing but analyzing the game to death, figuring out where to watch the game, and an odd parade of previews for ads that will be played during the Super Bowl. Part of this pre-game ritual is preparing the drinks that people will be consuming during the game.

A Little Love for the Refrigerator

Don’t reach for your keys until you have reached for something else; the refrigerator door. Spend a little time in there pulling out all the leftovers you were going to eat and the jars on the door you have not looked at in a year and dump them. Mainly because you are going to need plenty of room for keeping drinks cold. And food, I suppose. There is the added benefit of getting rid of all the odd smells in there, which is nice. While you are in rummaging, take stock of the fruit and mixer situation. Do you have some juices? How much pop is in the fridge? How is the beer situation? Write it down in your favorite list-taking app (mine is Google Keep). As you are walking out the door, look in the liquor cabinet. There may be a stop at Arrow Wine in your future if you are running low on a family member’s favorite rum.

Shop Smart

Fridge full of SUper Bowl beer

This will get us through the first quarter…

Technology has come a long way. While there is nothing wrong with guessing the amount of drinks you are going to need for an event, there are websites out there now that can help you out. Perfect Party Planning, while not a thing of beauty, is one of the better ones out there. Mostly because it takes into account how people drink, from the children who will not be having anything to the one guy who you KNOW is going to be borderline drunk by the opening coin flip.  You can modify accordingly, but this handy tool is a great place to start. The good people at Epicurious have their own chart, which uses a little more explanation and goes into more detail for those of you who want to REALLY go deep. Buy a little bit extra, especially with beer and mixers. Pop and juice are fair game for anyone, and few people will turn down a beer at any point during the game.

Make a Batch of Cocktails

People are going to want something to drink when they get there. Having beer and wine readily available is one way to go. Another thing you can do is make batches of cocktails! This is a great way to get a drink into someone’s hand the moment they walk in the door. There is no worry that you are going to be bartending for the first hour of the party or that people will be waiting for a drink. If you know the recipe, batching it is not difficult. Multiply the recipe by the number of cocktails you want to make, and you are off to the races. For large jugs or bottles to pour from, I recommend Brewtensils. Yes, you can hit up Target for a fancy jug, but Brewtensils has a great selection of bottles and plenty of them.

Bartender Shaking a Cocktail

Shaking adds water to the cocktail as it chills it.

The one thing you do not want to forget when you make a batch of a cocktail is the water. Water is critical to the way a cocktail tastes and one of the reasons they are mixed with ice. It takes off some of the rough edges of the liquor as it chills the drink. You can do this in one of three ways. If you have a vessel with a spigot that is going to be self-serve, or a punch bowl, you can make the cocktail in advance and just add ice to it about ten to fifteen minutes before guests arrive. This will give the ice some time to melt. You can shake or stir the cocktail briefly over ice before you serve it. Sure, you are back to bartending, but it will be a little less time-consuming. The third way requires you to add water to the cocktail when you make the batch. For every cocktail you are planning to make, add about a half an ounce of water. Then put the well-mixed cocktail into your clean fridge, and it will be ready to just share and enjoy!

This is a Marathon

The men playing the game are not new to the sport, in the same way you and your friends are not new to drinking. So you know you are going to need to pace yourself. We all enjoy a great craft beer, and Dayton is lousy with it. Grabbing a few growlers, or a keg if you can get it, of beer is the right way to go. The smart money is going to pick up some session beers along with the other, more robust beers. Warped Wing’s release of Trotwood means we all know there is a local, if sometimes hard to find, lager out there to enjoy. Rhinegeist’s Hans is available in a limited release, setting an easy drinking lager up with Cougar. Otherwise, click on the link above and find the low-ABV beer that will get you through to the final play.

…And A Bottle of Wine

A few bottles of wine for the party…

Wine is a little more of a finicky creature. People who love wine can be almost as snobby as craft beer drinkers when it comes to what they want in their glass. One way to get around this is to just ask what they want to drink, then go out and buy it. But if you are just going to get a few bottles of red and white for the game, don’t be intimidated by the wine section. For white wines, Riesling a general crowd pleaser, as is a good Chardonnay. Spicy food tends to hover around the tables of sporting events. A sweet, cool Riesling will wash that spice right off your tongue before the fire starts. Chardonnay is just a general crowd pleaser. Need a red? Pinot Noir and Zinfandel (the real ones, not the pink stuff) work really well. The lightness and fruitiness of either of those two will give some relief if the spices get to be too much. You can even pick up a bottle or two of Champagne in case your team wins!

While the game is going to be on, the event itself is gathering your friends and family together to eat, drink, and have a fun screaming at the television. Hopefully by game day there will still be some surprises, both on the field and during the commercial breaks. The planning you have done should prevent any surprises happening to you and your guests during the festivities. Unless your friend who was drunk(ish) at the coin toss makes it to the end of the game. Now, can you pass the nachos?

Submarine House Kicks Off 2017 Cheesesteak Challenge

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The Super Duper Cheesesteak from Submarine House

The annual “Super Duper Cheesesteak Challenge” has started across the Miami Valley at every Submarine House, proceeds of which this year go to the Pink Ribbon Girls.  January 30th was the first day that Dayton area residents could partake in this food challenge for charity.

The Food Adventure Crew has been a part of the event for more than 3 years and we have seen almost $50,000 raised for Dayton’s Children Hospital during that time.

On Fat Tuesday, February 28th, 7pm, Food Adventures with Dayton Most Metro and Dayton Dining will be hosting a “one night only” qualifying event for charity at the new Centerville Submarine House Bar & Grill location at 503 Miamisburg-Centerville Rd., next to Adventure Golf for 16 contestants! Everyone is welcome to come watch and cheer …. but first

The Super Duper Challenge t-shirt

***WHAT IS THE SUPER DUPER CHEESESTEAK CHALLENGE ?????

HERE’S THE SKINNY:

—WHEN: Starting Jan, 30th you may take the challenge at any Submarine House location through April 2nd.

—WHAT: You must eat a 16 inch SUPER DUPER CHEESESTEAK, with “The Works” toppings in less than 16 minutes. Super Duper means this 16 inch sub has triple the meat and triple the cheese of their normal subs.  The Works includes: Cheese, mayo, lettuce, tomatoes, onions, homemade oil & vinegar dressing & pepper relish.   Grilled Mushrooms also come on the sub.  Important – NO topping substitutions, you have to eat it as is with all of the ingredients.  This is not a baby challenge.  So bring your loose pants.

Take the Challenge !

—WHY: If you complete the challenge, your sandwich is free and you win a T-shirt. A portion of the proceeds goes to The Pink Ribbon Girls charity.

—COST: About $23 up front, which is refundable if you complete the challenge successfully.  You can take the challenge at any Submarine House, alone or with a group of friends from Jan 30th through April 2nd.

The top 10 fastest times will see the competitors called back in April for the “store championship semi-finals.”

Food Adventures is hosting a special night Fat Tuesday Feb 28th at 7pm

The winner of each store will advance to the FINALS April 22nd, 1pm at the new Huber Heights Bar & Grill Location at 5376 Taylorsville Rd.

 

*** SPECIAL EVENT ANNOUNCEMENT ***

We are looking for a few hungry men and women !

Cooking up Cheesesteaks

Food Adventures is hosting a one-night only, Qualifying Round for charity event related to the Cheesesteak challenge.

*WHERE: The new Centerville Submarine House Bar & Grill,
503 Miamisburg-Centerville Rd (next to Adventure Golf)

*WHEN: Fat Tuesday Feb. 28th, 7pm

*WHAT: 16 contestants (to match the 16 inches of sub) will have a shotgun start and we will see if anyone qualifies with a top 10 store time.

Food Adventure Cheesesteak Qualifier 2016

*WHY: A portion from all food and drink sold that night will go to the Pink Ribbon Girls charity, so come out and root on your favorite friend or family member.

We do have a few contestants signed up already for this event:

 

Chef Hayden is ready

1)-MATT “PORKCHOP” HAYDEN:
This local chef owns Scratch catering and has promised to bring his love for food and appetite to the event and measure his munching skills. Can he successfully eat that 16 inch sub in 16 minutes?  We welcome this newcomer to the charity event!

 

Bryan Suddith, cleansing his palate

2)- BRYAN “BABY BLUES” SUDDITH:
This nationally acclaimed Slam Storyteller and lover of good grub, joins the contest once again this year.  He qualified last year, and this year is looking to beat his time of 14 minutes, 13 seconds.  Can he do it?  And can he beat his time from last year?  Vegas is setting strong odds that he can!

 

3)- JOE “THE MINISTER OF MEAT” AMSTUTZ:
A new contestant, not much is known about this participant, but by his nickname, we expect a promising competitor.  He is currently in training for the event in an undisclosed location.  Can the “minister of meat” handle 16 inches of heaven?  Be there and find out!

 

4)- STEVE “THE BIG RAGU” MILANO:

Big Ragu looks to redeem himself

This Dayton foodie looks to redeem himself after last year’s disappointing failure, where he did not finish the sandwich.  Will the Big Ragu beat the Super Duper Cheesesteak on Fat Tuesday?

 

5)- ONE OF THE CHROME DIVA’s:

Special Participant from the Chrome Divas

One of the women’s charitable motorcycle groups, the Dayton Chrome Divas, will be bringing in a female contestant.  Can she show the fellas who is boss?  We are super excited to have this special guest as part of the Super Duper Cheesesteak Challenge event.

 

6)- “THE GARLIC CHAMP” KEVIN SORICE:
The “senior” division champ from last year, impressed the crowd with a time of 9 minutes and

Kevin Sorice “The Garlic Champ”

19 seconds. Can this Italian Stallion show up the young guys this year? The Garlic eating champ of Garlic Fest thinks so !  Be there to see this man vs. bun.

7)- JOHN “HAMBONE” HAMMOND:
John is back and looking to beat the challenge this year. Last year he could not quite finish the sub, but this year he is as determined as ever. Come root for John, this guy never quits! Can Hambone hammer this challenge?  Watch him as he tries to knock out the 16inch Super Duper Cheesesteak and put his reputation where is mouth is !

That leaves spots for 9 more contestants!  If you want to participate, email us at [email protected]

Again, this qualifier will be held at the new Centerville Submarine House at 503 Miamisburg-Centerville Rd.

Chef and Jax are guest Judges from Food Adventures

Guest Judges will be Hungry Jax and Chef House from the Food Adventures blog.  They will have stopwatches ready and waiting.  They will be making sure every morsel of food is swallowed for the official times.  Don’t miss this fun event, we are expecting a good crowd.  Bring your friends, family and co-workers to cheer on your favorite.  There promises to be a lot of hooting, hollaring, and eating !  Don’t forget, Submarine House has a great beer selection at the Centerville location.

Get Cheesey with the Super Duper Cheesesteak Challenge going on now !

Remember, this is all for a great cause, so 16 inches of heaven are waiting for you ……….. See you at the Submarine House !

***UPDATE:  A Special Appearance from former champ KRIS MICK.. he will be scouting out the competition and may put on an exhibition to show the crowd what a record breaker looks like…  You may know Kris, who is a yearly fixture in the Finals competition.  This college footballer from

Kris Mick ,former Champ, will be in attendance

Troy, Ohio has a cult following and is also known for his popular Submarine House commercials.

Still hungry?  Tackle more Dayton foodstuffs with Food Adventures on Facebook – LIKE us HERE.

We are not food critics.  We are original Dayton foodies who love to eat! This is our passion, not our job, and we leave no plate unturned!

Check out our photos below, from past Super Duper Cheesesteak Challenge events at Dayton’s original Submarine House…

2016 champ of the whole thing – Andrew Oakes

Its you and 16 inches of super duper cheesesteak heaven

Food adventure qualifier

Chef House was a guest judge at the Vandalia Cheesesteak event last year

Dig in

Jax and her time keeper helpers

Cheesesteak- you have to eat this in 16 minutes and it is free

The finals 2016

Im done !

A previous contest

Ragu with Andrew Oakes again 2013 and 2016 champ

The Super Duper Cheesesteak – a Dayton legend

Last Year’s Food Adventure contestants 2016

 

6 Course Wine Dinner at Meadowlark Wine Dinner

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An intimate 6 course dinner paired with 6 different wines with special guest, California wine maker Peter Stolpman. The menu is a collaboration from chefs Wiley, Elizabeth Valenti, Dave Rawson and Jenn DiSanto from the newly formed catering and events division SageCraft.
Reserved seating only and space is limited. Call SageCraft to reserve your space (937)296-0600. Price is $79.00 per person and includes all 6 courses, 6 wines and a few sweet treats to finish out the evening.

416 Diner To Debut In Oregon District This Spring

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After seeing the signs on the windows of the former Fifth Street Deli, I reached out to building owner Guy Fragmin to ask about his plans for 416 Diner and he was kind enough to invite me down to chat about his new concept.  What I didn’t expect was to find him on scaffolding working on the remodel himself.  As we talked he shared that he’d been a chimney sweep, worked in construction and then spent 20 years working in advertising for the Berry Company.

So how exactly does that lead to opening a restaurant?  Guy explained that growing up in West Virginia his family had a deli/dinner and a bar and restaurant and that going there as a kid left him with great memories and he’d always dreamed of opening his own place.  He left West Virginia to attend the Ohio Institute of Photography and that’s how he ended up in Dayton.

In 2005 he bought the building at 416 Fifth Street in the Oregon District, as an investment property and on the day he closed, he was approached by Rob Strong to rent the first floor for a deli.  After 10 years the Fifth Street Deli has outgrown the space and is currently renovating the old Canal Street Tavern at 308 East First Street and will soon open the Canal Street Arcade and Deli.  Fragmin is happy to see the growth of that deli and wishes him much success in his new space.  Thinking about the empty space and the plans he’s been making to have a diner since he was a child, Guy really tried to think about what the area really needed, looking for a niche market that wasn’t being served in the area.

So his concept for early breakfast, lunch and late night really great comfort food was born. An early draft of the menu shows eggs and breakfast meat combos, about 1/2 a dozen omelets, pancakes and waffles. And what’s a great dinner without burgers, BLT’s, and a great Philly cheese steak sandwich.  Fragmin also got quite excited about the Pepperoni and Sausage Rolls that will be his signature item.  Guy explained to me that these were a staple of growing up in West Virginia and theses hand held treats are served in bars, bakeries and convenience stores all over the state.

When the remodel is done, there will be booth seating against the east wall, some tables near the front and counters, both low and high,  overlooking the open kitchen on the west wall.  He anticipates opening in late April/early May, based on construction and permits.  He was quick to offer up gratitude for the help he’s received from Cindy at the Health Department, Rachel Bankowitz, who handles historic preservation for the City and Jen Cadieux at the Downtown Partnership, who he said has been just incredibly helpful.

Curious to see what the new place will look like?  Here’s a photo of  the plans, which are  posted on the front door.  Sorry for the fuzzy picture, I’m no photographer, unlike Fragmin, who is and will be able to take great pictures of his food once the kitchen is up and running.

And since it will be a few months before we’ll be eating at 416 Diner, I asked Guy where he likes to dine out.  He shared “I’m a big fan of local, I don’t do chains.  I really enjoy the Corner Kitchen and Meadowlark.”

Stay tuned for updates from us on the progress and we’ll be sure and let you know when opening day is scheduled.

Greenville’s Rapid Fired Pizza Opens with 500 Free Pizza Giveaway

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Rapid Fired Pizza will be opening their newest restaurant at 1487 Wagner Ave in Greenville, Ohio on Monday, January 30th, followed by a 500-pizza giveaway on Tuesday.

“We will be giving out 500 free pizzas on Tuesday, so we hope the families, local residents and employees in Greenville will plan to come by for lunch or dinner and try out our some Amazingly Good® Amazingly Fast® Pizza.” says Ray Wiley a co-founder of Rapid Fired Pizza. “We are asking customers to dress warm because the waiting line will probably be wrapped around the building like it was in Kettering 4 weeks ago.” Local residents have been anxiously waiting for this location to open its doors and that will happen at 10:30am Monday, as well as on Tuesday for the free pizza giveaway, which is one per person.

Rapid Fired Pizza is a fast-casual concept that features fresh made, 11-inch thin crust and 9-inch pan and one-of-a-kind No-Doh pizzas cooked in 180 seconds. Customers can choose from eight sauces, eight cheeses, over thirty toppings, and nineteen dipping sauces to build their perfect pizza, or try one of the ten craft pizzas on the menu. Made to order craft and custom salads are also available in addition to breadsticks and desserts. The Pepsi Spire provides over 120 drink combinations plus Wine and Cider will also be available in the near future.

Ale Feast 2017: “Must Drinks” for Feb. 4th

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Feb 4th, 2017: Ale Feast

We are foodies.  We embrace craft beers.  There is an event that combines these two passions…

Jennifer Dean & Amanda Pond  and crew are presenting 2017’s Ale Feast on Feb 4th at the Masonic Temple again this year.  The always filling, always popular event is a chance to sample some local restaurant tastes, while sipping local and national beers.  It is always a showcase spectacle as attendees go from booth to booth partaking in eating and drinking at each stop.

This year there will be 15 restaurant booths and almost 80 beer choices to sample.  Each booth has wine options too !

Sounds like one hell of a Food Adventure….

Line to enter the event

HERE’S THE SKINNY ON ALE FEAST 2017:

—WHEN:  SAT. FEB 4th from 4pm-7pm

—WHERE: THE MASONIC TEMPLE at 525 W Riverview Ave, Dayton

—COST: $40 in advance, $60 at the door – get tickets online HERE

—TICKETS: May be bought at Arrow Wine (Both locations), Belmont Party Supply, Dorothy Lane Market (All locations), Fifth Street Brewpub, Mudlick Taphouse, and Warped Wing.

 

Restaurants will be serving samples at each booth

Which Restaurants will be there?  What beers will be available?

Food Adventures has some insight on what foods will be available and we have some recommendations on what beers are “MUST DRINKS”

 

Here is the lineup of foods booths with MUST EATS and MUST DRINKS:

Table 1)-DOROTHY LANE MARKET:  
MUST EAT: A complete spread of cheeses, including these diverse choices:  French Raclette, Champignon Grand Noir, Barber’s 1833 Vintage cheddar, Laura Chenel Fresh Chèvre, Comte Gruyere, Wisconsin Cheddar cheese curds, Belletoile Triple Cream Brie.  
MUST DRINK: You have to go local here with a Lock 27 Citra Hopped Sunfish, a rare, citrus infused version of their pale ale. Honorable mention to a beer at this booth called Unibroue’s La fin Du Monde,  a rare golden ale brewed the way of the Trappist monks.

 

Table 2)-FIFTH STREET BREWPUB:  

Over 75 beers to try, and wine selections too !

MUST EAT: Pork Sliders with Chimichurri and Jalapeno’s.  Oh Fifth Street Brewpub, we love your food…
MUST DRINK: Rhinegeist’s Andromeda, this Cincinnati brewery touts the beer as having freshly cut grass flavor as well as peach and orange.  This Pale Ale also uses a rare Australian Galaxy Hops.  Sounds like a unique choice to us!

 

We love that this new BBQ place in Lebanon will be at Ale Feast

Table 3)-DOUBLE D’s BBQ:  
MUST EAT: Hickory smoked pulled pork slider and a beef brisket slider.  We love this place out of Lebanon. Top your sliders with a choice of house made sauces including a Sweet BBQ , Spicy BBQ or Carolina spicy mustard sauce.
MUST DRINK: Two stick out here.  Deschutes Black Butte Porter from Oregon, with hints of chocolate and coffee.  Also, Avery Out of Bounds Stout, brewed in Colorado promises a more flavorful stout than you are used to.

 

There will be chocolate

Table 4)-ESTHER PRICE CANDIES:  
MUST EAT: Beer Brittle and Dark Sea Salt Caramel.  Prepare to get lost in iconic, local chocolate bliss.
MUST DRINK: Go local then go Alaskan here.  Hairless Hare Brewery‘s Buckeye Nation, a chocolate peanut butter porter, will be on draft out of Vandalia.   Also try an Alaskan beer called “Hopothermia,” a double IPA.

 

Table 5)-MUDLICK TAPHOUSE:  
MUST EAT: Flat bread topped with caramelized onions, goat cheese & bacon.  
MUST DRINK: Alesmith Wee Heavy Scotch Ale, a sweet and malty choice from San Diego, California.

Dont miss this Feb 4th event

Table 6)-BRIXX ICE CO:  
MUST EAT: Perogies with Wild Mushroom Gravy, a Polish specialty.
MUST DRINK: Three to highlight here – Okicim, a Pilsner from Poland.  Trogenator Double Bock, a six month bourbon barrel bock from Hershey, Pennsylvania.  Finally from Dayton Beer Company, an ale called “Blond Ale with Blood Orange.”

 

Table 7)-COLDWATER CAFE:  

Thirsty Dog Brews will be on hand

MUST EAT:  Chicken & Waffles with local maple syrup and a spicy honey mustard aioli.  Are you kidding? How delicious does that sound?
MUST DRINK: Two local selections-Yellow Spring’s Night Dark Saison Specialty on tap (very rare), and Crooked Handle’s Short Fuze IPA, also on draft out of Springboro.

 

Table 8)-EL MESON:  
MUST EAT: Chicken with Mole – Traditional Mexican chicken with chocolate and served with tortillas.  A unique, delicious recipe from one of Dayton’s best.
MUST DRINK: Breckenridge Agave Wheat from Colorado is probably the perfect pairing, but the 5 Rabbit Vulture spiced beer, a South American amber ale brewed in Chicago is notable.

 

Table 9)-THE PUB at THE GREENE:  
MUST EAT: Smoked Gouda Chicken Pasta.  Wow, that sounds flavorful..  
MUST DRINK: 10 Barrel Brewing Company’s “Joe IPA” out of Oregon or a local choice from Toxic Brewery on draft “Abby XXXX Quad”

 

Cheese, wine, beer

Table 10)-BROCK MASTERSON’S CATERING:  
MUST EATS: Turkey & Noodles with locally raised free range turkey mixed with special giblet gravy and baked with house made noodles; Beef & Noodles with locally sourced beef brisket roasted with fiesta dust, simmered in its own juices and tossed with house made noodles.
MUST DRINK: Thirsty Dog’s Cerasus Dog on Draft, out of Akron. An oak aged, flanders style red brew, fermented with wild yeast and Michigan cherries.

 

Table 11)-THE WANDERING GRIFFIN:

You will love the variety of beer and eats

MUST EAT: Beef on Weck Slider – Thinly sliced slow roasted beef served on a kimmelweck bun with horseradish.  Old school eats from the new kid on the block.    
MUST DRINK: Dark Horse Special Reserve Black, it doesnt get darker than this rare beer from Marshall, Michigan.   Want to go Ohio instead?  Try North High Pale Ale out of Columbus, you guessed it, North High Brewery.

 

Local Breweries will be well represented

Table 12)-THE AMBER ROSE:
MUST EAT: Cinnamon Applewood Smoked Pork Loin.  Amber Rose is one of the most unsung  food spots in the Miami Valley.
MUST DRINK: First Press, a hard cider from Ciderboys Brewery out of Wisconsin. A tart, sparkling hard cider that is hard to find.

 

Table 13)-TWISTED RIVER COFFEE:  
MUST DRINK: Coffee Station, if your butt needs to sober up.

All styles of brews

 

Table 14)-PINK RIBBON GIRLS– CHARITY PARTNER:   
MUST DRINK: Cidergeist Bubbles, a peach and cranberry hard cider made by Cincinnati’s Rhinegeist Brewery.

 

Table 15)-MADISONO’S GELATO:  
MUST EAT: Selection of Gelato from Cincinnati, including Caramel & Sea Salt, Madagascar Vanilla, and Double Dark Chocolate  
MUST DRINK: Dayton’s own Warped Wing Pirogue w/cold brew coffee on draft, or Southern Tier Brewery’s Creme Brulee from Lakewood, New York.

 

Full House

WHEW! What a rundown for a Food Adventure.

Don’t miss out !  Get your tickets .. again, you can find them online HERE or at Arrow Wine (Both locations), Belmont Party Supply, Dorothy Lane Market (All locations), Fifth Street Brewpub, Mudlick Taphouse, and Warped Wing.   Also keep your eye on DaytonDining’s Facebook page for a ticket giveaaway!

For more foodie fun, “like” Food Adventures on Facebook by clicking HERE:

Lots of choices

Goose Island will be on hand

Brews on ice

New Mobile Bbq Stand to open in Huffman Historic District

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A new mobile barbecue stand, S&S Meat House, plans to open and operate a weekend barbecue stand in East Dayton.

The new business owned by Tim Sommer and Dayton resident Alex Smith, plan to hold regular weekend hours. They will be set up at 1528 E. Third St., the weekday home of Brother’s Auto Sales, but on the weekends the extra space will house the S&S food truck and barbecue pit. The truck looks to open in unison with neighboring DK Effect, the newest Dayton “brewcade” that hopes to open this spring.

S&S Meat House describes their food as a fresh take on old fashioned barbecue.  “We don’t put our barbecue in a big commercial machine, press a button and walk away. It’s all hand tended, smoked in our locally sourced, home built offset smoker, fueled by the aromas of local hardwoods like oak and apple,” said Smith.

S&S also plans to offer signature sandwiches that are a bit outside the realm of normal barbecue.

Tony Clark of ADJ Holdings owns both DK Effect, the new bar/arcade coming to Huffman Historic District, and the lot S&S will operate on at 1528 E. Third St. “We are very excited to offer S&S Meat House’s wonderful barbecue at DK Effect, said Clark. “We can’t imagine a better combination than barbecue, craft beer, and arcade games. S&S will serve as another piece in our plan to turn the area around Third Street and Linden Ave. into a thriving business and entertainment district.”

According to Smith, S&S hopes this is just the beginning. Independent from the opening for DK Effect, you can get your first taste of S&S Meat House Saturday, April 8 at the Yellow Cab Tavern’s 2017 Dayton Barbecue Rodeo.

For future updates, visit daytonsbbq.com

The Top 30 Soups of Dayton, 2017

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Warm up with Dayton’s best soups of 2017

Voltzy making his Cabbage Roll Soup

As the next cold spell moves in during 2017 and you are craving a soup to warm your heart, consider this list.  The Food Adventures crew, Chef House, Hungry Jax and The Big Ragu, have compiled our list of Dayton’s Best Soups for 2017.  From the first steaming spoonful, to that little bit of liquid left in the bottom, these are the best bowls of chow that the Miami Valley has to offer.  So, all you serious eaters, get a spoon, get some crackers if need be, and check out our list of MUST EAT soups.

IN ORDER from the best (because no one else does that) are Dayton’s best Food Adventures in a bowl… , here they are…

** DAYTON’S TOP 30 SOUPS for 2017 **

 

1) CHICKEN TORTILLA SOUP from FRESCO:

Chicken Tortilla Soup from Fresco

A top soup from one of Dayton’s top Chefs and caterers, Jenn DiSanto.  She starts with homemade chicken broth from scratch.  The soup is stocked with fall off the bone chicken pieces, vegetables, and tortilla strips. End it all with a dollop of sour cream on top.  This is one of those moments where you lose yourself in a heavenly bliss. This is the best chicken tortilla soup we have ever eaten.  This soup is Chef House’s favorite !

 

The beginning of Rue Dumaine’s incredible gumbo

2) THE GUMBO at RUE DUMAINE:  
This one HAS to be on the list..  The owner/Chef Anne Kearney studied under Food Network superstar, Emeril Lagasse.  Needless to say, when it comes to New Orleans’ flavors, she knows what she is doing.  This award winning chef has a menu unparalleled n Dayton.  We have found the perfect start to a meal at Rue Dumaine.  This pick is an obvious one.

 

Jay’s Clam Chowder, A Dayton icon

3) THE CLAM CHOWDER at JAY’S SEAFOOD:  
When a soup is a Dayton icon and a Dayton staple for decades, it has to make the list.  Whether you are 8 years old, or 80, people love this soup and have fond memories associated with it.  The creamy broth, the chunks of fresh clams, and the perfect dash of pepper make this soup.  Crackers or not, you are in for a treat when you sit down for a cup or bowl of this deliciousness… so go for the bowl.  As you take a spoonful, the nostalgic atmosphere of Jay’s restaurant helps make it that moment in time where the world is in perfect balance.

 

Sizzling Rice Soup from China Cottage

4) THE SIZZLING RICE SOUP FROM CHINA COTTAGE:  
For decades they have been serving this white meat chicken, fresh vegetables and steaming rice kernels in an unforgettable broth.  This is on the appetizer menu as a soup for two.   Sure you can get this soup as an appetizer for two, but who wants to share something this good?  Get the soup for your meal, like we do !  The flavor is a perfect balance of mushrooms, carrots, other vegetables and rice in a white meat chicken and broth mixture.  Another great creation from Chef Tiger Wang.

 

Little Saigon’s Sate Shrimp and Pork Soup


5) SATE SHRIMP AND PORK SOUP with RICE NOODLES from LITTLE SAIGON:  
This Vietnamese style “Pho” soup is a spicy bowl of broth, rice noodles, shrimp, pork and vegetables.  Served with a side plate of cilantro, lime and bean sprouts, it packs some heat.  Not hot enough?  Doctor it up with the table side chili paste or a homemade in-house sriracha sauce.  This is a meal sized soup, with an appetizer price tag.

 

6) DUBLIN PUB’S “WORLD FAMOUS POTATO SOUP”:

Dublin Pubs World Famous Potato soup draws them in

It must be world famous, because it is downright incredible.  It is rich, filling and sinful.  We suggest getting it in the Sourdough bowl and add cheese and bacon on it.  We also recommend taking a nap after you eat it.  This soup has a cult following in  Dayton, and is Hungry Jax’s top pick!

 

7)  THE CABBAGE ROLL SOUP from VOLTZY’s ROOT BEER STAND:
The best soup in a root beer stand in the United States.  Voltzy homemakes this stuff with cabbage, tomatoes, rice and his signature burger meat. In his words, it is so delicious,  you will sing “Touch me in the Morning.”  Cabbage rolls not your style? Then try his almost equally delicious “Cheeseburger Soup” or “Cream of Vandalia Onion Soup.”  Yes, Vandalia like the city… Voltzy is nuts, it is undeniable.

 

Get into Amber Rose and try the Turtle Soup

8) THE TURTLE SOUP at THE AMBER ROSE:
This soup is exotic, thick and hearty.  It is a  old recipe, passed down by Elinore, the previous owner of the restaurant.  We absolutely love Amber Rose’s take on this old school favorite.  It is beyond good.  This is one of those things that you eat and immediately want more.  Visit Joe Castellano and his chefs and try it for yourself as an appetizer to one of their Eastern European meals.  Extra points for uniqueness on this one.

 

Up close with the Clam Chowder at Sweeney’s Seafood

9) CLAM CHOWDER at SWEENEY’S SEAFOOD: 
Creamy and thick with chunks of clams and potatoes, this is a filling bowl of soup.   Paprika and other spices, finish the flavor, making this soup one of our favorites.  We already are in love with many of Sweeney’s appetizers that owner Lisa Long and her chefs knock out of the park.  Add another star to the list.  Hungry Jax can’t get enough of this one.

 

10) SEAFOOD CHOWDER from DOROTHY LANE MARKET:  Maybe because it

Seafood Chowder from Dorothy Lane Market

simmers all day, it enhances the flavor.  Whatever the reason, we are entranced with this self serve option to go at Dorothy Lane Market for this incredible soup.  Rich and creamy and two terms that simply cannot be stressed enough.  Chunks of fish and more fill the soup with corn and other vegetables. This is a nice, thick soup. We can’t inhale it fast enough on hungry rainy days.  If there ever was a bowl you wanted to lick clean, this would be the one….

 

The Chicken Gumbo from DiSalvo’s Deli

11) CHICKEN GUMBO from DISALVO’S DELI:
Another homemade soup from scratch.  Chef Ronnie DiSalvo himself makes the soup with perfectly carved, generous chicken pieces, in a delicately light broth.  The bowl is filled with a treasure trove of vegetables and tremendous flavor.   This deli takes pride in its food, and this is another example of their incredible creations.  Their motto is “made with love from the heart.” And we like to add, and straight to your mouth!

 

12) THE SHRIMP and PORK SOUP at LINH’s BISTRO:  

The Shrimp and Pork Soup from Linh’s Bistro

A big fan following for this soup.  It is an enormous bowl with filled one of the classic Vietnamese “Phos” (soups) offered at Linh’s Bistro.  This meal sized magical creation contains broth, shaved pork and pieces of shrimp.   Sure you can get it with clear rice noodles, but we prefer the egg noodle option (#34 on the menu). Vegetables and scallions also line the bowl, but that’s not all.  The soup is served with a side plate of jalapenos, bean sprouts cilantro and lime.  Separate some cilantro leaves from the stems and drop them into the bowl.  This soup defines the words Food Adventure.

 

Doubleday’s French Onion Soup

13) THE FRENCH ONION SOUP at DOUBLEDAY’S GRILL & TAVERN:
Lets be honest.  Any one of Doubleday’s soups could make this list.  In a restaurant known for their homemade soups, this one is a favorite.  Dayton  regulars have stuffed the restaurant for decades, and many have felt the hot, gooey dripping flavor of the french onion soup.  It is easy to get lost in Doubleday’s large menu, but dont overlook this “must eat.”  The steaming pot of soup is perfect for a snowy day.  Try their Chicken Pot Pie Soup and Potato Soup as well.

 

14) THE NEW ORLEANS STYLE GUMBO at JIMMIES LADDER 11: 

The New Orleans Gumbo from Jimmie’s Ladder 11

Hearty, rich and just the right spiciness, this soup is one of those “OMG” moments when you take a bite.  Owner Jimmie Brandell is no stranger to soups, having managed one of the iconic “Upper Krust” locations for years.  The soup is perfect.  They really hit the mark on this one.  Order a bowl and wake up your taste buds.  Goes perfect with their craft beer selections and sandwiches!

 

Bullwinkle’s Clam Chowder is made in house

15) THE CLAM CHOWDER AT BULLWINKLE’S: 
Clam Chowder at a rib place?  The answer is yes, young Jedi.  This soup is homemade and downright addicting.  Generous chunks of clams in a mix of potatoes and cream sauce make this one of our “Must Eats.”  Not many people know about this soup, but now you do.  We are not responsible for any addictions.  Make sure you start your meal here with this savory favorite.  Their menu is filled with amazing items like this one.

 

Archer’s Chili

16) THE CHILI AT ARCHER’S TAVERN:
Every year, Archer’s holds a chili cookoff.  The winning chili goes on the menu for a year.  All proceeds from the contest go to the Centerville High School’s Culinary Arts Program!  The result is an amazing chili and a charitable donation!  The current chili is a meaty concoction with a little bit of heat. It is topped with cheese and Fritos.  Probably the spiciest of the delicious soups and one of our favorites.

 

17) THE MUSHROOM BISQUE at CHRISTOPHER’S RESTAURANT:

Mushroom Bisque at Christopher’s

Vegetarians  rejoice!  This Dayton soup is for you.  A fresh, home made delicious recipe means a warm feeling in every spoonful.  The taste of the fresh mushrooms is incredible  Christopher’s thrives on making quality, homemade soups, and this choice is the star.  Check it out and pair it with one of their delicious sandwiches.  The restaurant atmosphere is homey, and lends to the comfort factor of feeling at home with this warming soup for the soul.

 

Wild Mushroom Soup from Hawthorne Grill

18) THE WILD MUSHROOM SOUP FROM HAWTHORNE GRILL:
It is pure comfort in a bowl.  The soup is creamy, bold and flavorful.  Hawthorne Grill puts out some great dishes, and this is one you need to get your hands on.  This weather is the perfect time to try this unique, homemade item.  Chef Candice Rinke has established herself in the upper tier of Dayton’s chefs.  This soup is an extension of her hard work.

 

 

Pickle Soup from Blind Bob’s

19) THE PICKLE SOUP from BLIND BOB’S:
Don’t be fooled by the sound of it, don’t judge a book by its cover.  This is one of the best soups in Dayton.  The flavor isn’t sharp, it is surprisingly mild and rich.  If you like cream of broccoli soup, this is an even better spin on it.  We congratulate Blind Bob’s for not only the uniqueness, but for the amazing taste.  This is a great warm up right before you try one of their burger selections!  Also, Blind Bob’s many craft beers go great with this soup!

 

Vegetarian Chili and Tequila Chili from Lucky’s Taproom

20) TEQUILA CHILI at LUCKY’S TAPROOM:  
Unique blast of flavor from the kitchen at Lucky’s.  Owner Andrew Trick has developed an underground following for his terrific food. This chili is a highlight on the menu and one of the most loved items.  Lucky’s offers a regular or vegetarian option.  Recommendation: There is no better pairing on this list than the Tequila Chili and one of Lucky’s numerous craft beers.  So go to Lucky’s, thumb through the beer booklet, pick one out, and thank us later.

 

21) THE GUINNESS ONION SOUP AT NICK’S RESTAURANT:  

French Onion Soup at Nick’s Restaurant

Gooey, warm, and wonderful soup that is the pride of Xenia.  The soup is always made from scratch buy their “soup nazi.”  This soup is served in a unique bowl, with a mound of cheese and few gigantic croutons.  But what hit us most is the rich flavor.   Hot broth dripping down your chin, as you swallow some of the cheesey strings.  Take a spoonful and you will immediately see why this soup made the cut.

 

Coconut Soup from Siam Pad Thai

22) THE COCONUT SOUP at SIAM PAD THAI: 
Another exotic choice on this list.  Cherry tomatoes, lime juice and mushrooms highlight the ingredients in this soup.  The tangy, light flavor make this soup the most refreshing on our list.  Owner, Fon Chrisman is a culinary genius in Thai food.  If you have not been to Siam Pad Thai, we suggest you pair this soup with one of their Thai dishes, or specialty sushi rolls. We promise you will be craving this soup in no time.

 

Hot n Sour Soup from Young Chow

23)  THE HOT AND SOUR SOUP at YOUNG CHOW:  
We scald ourselves every time, because we cant wait to get into this soup’s shredded goodness.  A perfect balance of tofu, pepper and pork, this hot and sour soup is fantastic.  This soup made the list because it is just that good.  And guess what else, the price is nice.   We looked at your fortune cookie, it says you need to go to Young Chow.

 

24) TANTANMEN RAMEN at RAMEN RICKSHAW: Also known as “Peddler Noodles,” this soup is the epitome of homemade.  Freshly made, daily noodles seeped in a pork broth that has simmered for 12

Tantanmen Ramen from Ramen Rickshaw

hours. Flavorful secret spices and green onions finish off the soup.  Served in a small bowl, we can use a fork, spoon or even drink this delicious soup, just to get it in our bellies.

 

25) TOM YUM SOUP at TIK’s THAI GRILL:  A spicy broth filed with mushrooms and green scallions.  They also call this “Lemongrass Soup.”  It also includes a secret combo of Thai herbs, lemongrass, tomato, and lime juice.  The lime juice packs a punch right back to the lime juice that started the whole thing.

 

Tom Yum Soup from Tik’s Thai Grill

26) TOM YUM GOONG SOUP from HOUSE OF THAI:
Shrimp and mushroom in a hot and sour broth is the amazing menu item featured at this hidden secret in Beavercreek known for their Pad Thai.   Not many people are familiar with this delicious Thai restaurant, but the soup deserves a spot on this list.  It is obviously an old family recipe, and it is as fun to eat as it is to say the name.  This is chin dripping, grab your napkin style good eats.  If you are going to do it up, do it up right at the House of Thai.

 

Curry Udon Noodle Soup from Ariake

27) CURRY UDON NOODLE SOUP from ARIAKE SUSHI BAR :  A thick, soup with curry flavors and a nutty aroma.  Slices of pork, egg slices and wheat noodles fill the bowl.  It is a challenge to eat this without getting your chin or shirt dripped on, but the noodles are fantastic.

 

The last spoonfuls of Kabuki’s Spicy Vegetable Soup

28) THE SPICY VEGETABLE SOUP from KABUKI:  This soup is complimentary with big dinner orders.  It is a fantastic mix of spicy pepper broth, bean sprouts and onions.  This can clear your sinuses and make your cold feel better all at the same time.  It is the perfect tune up for a sushi feast.  Enjoy the color and aroma of the soup, it tastes as good as it looks.  We have come to learn that at Kabuki, everything is great.

 

Pozole from Chiapas Mexican Grill

29) THE POZOLE from CHIAPAS MEXICAN GRILL:  The owner of Chiapas tells us this is his grandmother’s recipe for a chicken and hominy soup.  The broth is soothing yet spicy.  The chicken is tender and shreds of it soak between hominy corn.  Radishes float on top of this beautiful looking soup.  One of the most unique soups on this list, it is authentic Mexican fare.

 

Pulpo and Camarones Cocktail en Salsa (seafood gazpacho) from Taqueria Mixteca

30) PULPO CAMARONES COCKTAIL en SALSA (Seafood Gespacho) from TAQUERIA MIXTECA
Served cold, this tomato based soup is stocked full of seafood.  From huge shrimp, to baby octopus and calamari, it is not for the squeamish.  Hardcore seafood lovers, however, will eat it up.  It is served in a gigantic goblet and is easily enough for two or more.  The vegetables and slices of avocado make the soup.

 

We have two honorable mentions:

a) SIZZLING RICE SOUP from NORTH CHINA and

b) SHRIMP and PORK SATE from PHO MI

And one final thing..

 

Best Chain Restaurant Soup?  Chicken Gnocchi from Olive Garden

Chicken Gnocchi Soup from Olive Garden

That’s it, that’s our list !  What did we miss?  Do you agree or disagree with our choices ??  Please comment below and tell us your thoughts.

Meanwhile, check out our incredible photo gallery of Dayton’s best soups, below and “like” Food Adventures on Facebook by CLICKING HERE !

Sizzling Rice Soup from North China

Chicken Pot Pie Soup from Doubledays

 

The Tom Young Goong Soup from House of Thai

Pozole from Chiapas Mexican Grill

Chicken Tortilla Soup from Fresco

Linh’s Bistro has a great Shrimp and Pork Soup

Pho Mi has a beautiful Shrimp and Pork Sate Soup

Sweeney’s Clam Chowder

Welcoming the Pedal Pub & The Pedal Wagon to Downtown

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Earlier this week we announced the arrival of The Pedal Wagon in Dayton. This Cincinnati based business has been operating these mobile pub crawls in Over the Rhine since 2012 and recently expanded their territory to showcase more of the city.  The Pedal Wagon operates fourteen wagons year-round in Cincinnati and Columbus and has around 50 seasonal employees.  And this spring, they’ll be bringing two pedal powered vehicles to the Oregon District.   Exact debut dates are awaiting approval by the powers that be at the City of Dayton, for licenses and routes.

“We aim to provide a unique experience for our riders,” says Jen, the manager of Columbus and the new Dayton market. “We owe it to our partnering bars & restaurants for providing great service. We have set up a variety of routes and keep a constant line of communication open with them in order for operations to run smoothly. We have been talking to a lot of bars and restaurants in Dayton for some time now, and are excited to bring them more business very soon!”

The Pedal Wagon was voted in the top three outdoor activities on Trip Advisor in Cincinnati and has become an icon in Cincinnati and Columbus. “We are looking to become a part of the Oregon District too and give back to the community; while having fun, of course! Our main goal is to bring business to businesses and help expose Oregon District’s new and old establishments. Riders tend to book for events such as birthday parties, bachelorette and bachelor parties, company outings, family celebrations, and much more. People seem to be smiling non-stop and having a great time while riding with us. It really makes the job a lot easier when you know people are truly enjoying the service we’re providing.”

Your’ll have the option of reserving a private ride for up to 15 or just booking a couple of seats on a public ride. For more details, or to book a ride on one of the Pedal Wagon’s cruises, visit www.PedalWagon.com or email Jen@PedalWagon.com.

 

But wait, there’s another Pedaling Pub coming to Dayton

Just as I posted the picture of the Pedal Wagon on our DaytonDining Facebook page, I got an email fromLindsay Kleinhenz with her partner Chad Banter have been working for the last 8 months with the city to get approval and licenses for their Dayton Pedaling Pub.  They’ll be partnering with Warped Wing, starting their tours their, heading to Toxic Brew Company and Dayton Beer Company.

 

Lindsay and Chad both work at Miami Valley Hospital and are excited to be young entrepreneurs that are sourcing much of their business needs locally, including signage, merchant services and more.   The actual vehicle was hand built by a retired engineer in Jacksonville, FL.  Their pub will have seats for up to 13 (with the 14th seat being for the sober leader).  They anticipate a 2 hour pub crawl will run about $25.

We can’t wait for these two new businesses to start cruising through the Oregon district, and hmm wonder how many calories you burn pedaling for beer?  This may become my  new summer workout!  Who’s with me?