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Ariake is the Spot… Raw or Hot!

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Sushi Chef Sasaki

The original owners of Akashi on Harshman Rd. are back with a raw vengeance, literally.  Their newest restaurant, Ariake Sushi Bar is a great spot, raw or hot !

Eat it raw you say?  Great Sushi,  or fully cooked Japanese specialties you say? Hot Soups?  That’s right up our exotic food alley!  Hungry Jax, Big Ragu and Chef House never miss a chance for good Food Adventure.  Expert Chefs and cooks, giving you an authentic taste of Japan.

The restaurant is nestled into a small strip mall across from the Dayton Mall near Prestige Plaza.   Ariake is starting to gain a loyal following and is a fun place to explore the bounds of your tastebuds.  Originally suggested to us by Hungry Jax’s friend Parker, we dove in, mouth first.  After several return visits,  we knew this was a perfect subject for one of our highlight articles.

So here you go, another little secret spot off the beaten path….

 

 

HERE’S THE SKINNY:

— The owner is a wonderful lady named Miko Whigham, who along with Chef Sasaki provide a warm, inviting atmosphere with fresh, quality food and prompt service.

— Ariake Sushi Bar is located at 59 Fiesta Lane in Miamisburg , and are open

Salmon Belly – Grilled perfectly

     TUE – FRI  11am-2pm, 4pm-10pm
     SAT    noon – 10pm
     SUN   noon – 10pm


— Ariake’s specialty is a full Japanese sushi menu of raw sushi rolls, cooked sushi rolls, nigiri (raw fish on rice), and sashimi (raw fish, no rice).  They put the chef’s personality on display with a few original creations like the “University of Dayton roll.”—  Don’t like sushi? There are plenty of other options for you freaks.  Meal sized noodle soups, Chicken Katsu (fried chicken), Bento Boxes of non-sushi options, and fried Tempura vegetables are just some of the alternate food choices.

— If you and a friend are in for sushi, we suggest siting at the sushi bar for an intimate experience, and great conversation with the sushi chef.  If you are in a group of 3 or more, hit the comfortable dining room instead.

Now, drum roll please,  after many visits and trying most of the huge menu, here are our patented “Must Eats” at Ariake !

 

MUST EATS – COOKED:

— SALMON BELLY: Not what you think.  This was a couple of filets of salmon, grilled with the skin attached.  Perfectly seasoned, slightly crunchy from the charring and delicious.  Chef House deemed this as one of her favorites and we agree wholeheartedly.

 

The Squid Salad is a “Must Eat”

— SQUID SALAD with SEAWEED:  Here is where you trust us… Food Adventure time…. take a leap of faith, listen to your mouth and not your mind on this one.  Amazing flavor and one of our favorite things that all 3 of us raved about.  We don’t even know what the name for it is on the menu.  We have been there so many times, they brought it out as a complimentary treat from the kitchen.  It is one of the best things we have eaten at Ariake.

 

— OCTOPUS SALAD aka “TAKO SALAD”:    Yes they call it “Tako Salad,” but is is nothing like taco salad.  Sliced, poached octopus slices in a creamy, spicy mayo sauce.  It is wild, it might seem weird. But it is one of those dishes you say “Wow, that’s really good.”  Go ahead.. go on a Food Adventure.

 

— THE GODZILLA ROLL:  This is pretty much a deep fried Philadelphia roll, of salmon and cream cheese, with some spicy mayo, and green onion toppings.  This is one of Hungry Jax’s favorite menu items.

 

— CURRY UDON NOODLE SOUP: A meal sized bowl, it is perfect for warming up your winter blues.  Homemade noodles, spun in-house, make this a one-of-a-kind delicacy like no other.  And ohhhh man the broth, is tremendous.

 

— CHICKEN  TERIYAKI BENTO BOX:   Pockets of love on your dinner dish.  It is like a tour of Japan on your plate.  From Hibachi Teriyaki Chicken to Tempura Vegetables and Seaweed Salad, this one is a winner.

 

— KANI HAND ROLL: Just 99 cents and comes with cooked imitation crab, zucchini, and rice, all wrapped in rice paper like a mini bugle.  A hell of a deal, thanks to our friend Jason for pointing this out.

 

Honorable Mention:

Fried calamari appetizer- You know it’s good when even the kids devour it

Okinawa Soba – Noodle soup with spare ribs on top, perfect in cold weather

Okinowa Soba – Homemade Noodles and Spare Rib Soup

 

MUST EATS – RAW:

— THE DAYTON ROLL:  One of the most hardcore, meaty rolls we have ever eaten.  Covered in raw ahi tuna, this roll is filling and frighteningly addicting.  This was the Big Ragu’s favorite item.

 

— SPICY TUNA ROLL: Simple, spicy and full of flavor.  We think Ariake really shines on any item where the main ingredient is Ahi tuna.  Call it their “specialty.”

 

— SEA URCHIN NIGIRI: Chopped, tossed in spicy sauce, and wrapped in rice paper.  This is the best way we have ever eaten sea urchin.

 

— UNIVERSITY OF DAYTON ROLL: A huge triangular roll that we have never seen anything like before.  With blue and red fish roe, over the white rice and raw tuna, salmon and yellowtail with avocado.  They try to get the university colors, except for the yellow rice paper outside of the roll.  This is the biggest sushi roll we have ever seen.  Lots of rice, lots of good roe…

The Dayton Roll – so much Tuna

 

— ARIAKE ROLL: Part raw, part cooked.  Tempura Shrimp inside, Raw Salmon on top, makes this a colorful roll with sauces splashed on top.  Delicious and filling.

 

— DINNER FOR 2 (SERVED IN WOODEN BOAT): It has raw and cooked items but is a masterpiece of fun.  It is what Food Adventures are made of… from sliced beef, to cooked ngiri, and raw sashimi, this is for people with intermediate sushi experience.

 

We have been here a lot…. so much that they use our Food Adventure photos on their website…  so much that our friends have been married at the owners previous restaurant.  We have a fun relationship with the owners and appreciate their great food.

Dinner for 2 Sushi Boat

Give this locally owned restaurant a try!

Also – “like” Food Adventures on Facebook by clicking HERE.  Follow Hungry Jax, Chef House and The Big Ragu as they leave no plate unturned.  Every week, we write a feature article, right here, exclusively for Dayton MostMetro.com.  We write the stories ourselves and use our own, original photos.

Please feel free to browse the photo gallery below from our visits to Ariake Sushi Bar.

Ariake roll (bottom) and other sushi

Ramen Soups

Sea Urchin

Delicious

Curry Udon Noodle Soup

Special Sushi Plate

Octopus Salad

Spicy Salmon roll

Tempura on a boat

Salmon Bento Box

Green Tea Ice cream

Sushi Boat

Sashimi on a boat

Dinner Boat for 2

Lunch at Ariake Sushi Bar

Ramen Soup with Beef

Entry in Miamisburg

Spider Roll

Chicken Teriyaki Bento Box

Spoon it

Lots of Kids options

Salmon Bento Box

University of Dayton Roll

Hand Rolls for a buck each

Salmon, Mackrel and Ariake Roll

Potato Appetizer

Shumai appetizer

Salmon, Tuna, Ariake Roll

Sushi Boat

Sunset Roll and Godzilla Roll

Ramen Soup with Beef

Shrimp Tempura app

Chef using blow torch for Sunset Roll

Dayton Roll

Sushi for 2

Ariake Menu

Spider Roll

Hungry Jax eating sushi at Ariake

Spicy Tuna for you

Bacon Fans Will Go Hog Wild at DLM’s Baconfest

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BaconfestImageBacon-lovers—step right up! For the third year, Dorothy Lane Market’s Baconfest celebration will be happening at all three DLM locations 11 am-5 pm on both Fri, Jan. 30 and Sat, Jan 31.

 

The local Dayton specialty grocery store is always known for having everything from the daily staples to the very best, and bacon is no exception. At Baconfest 2016, DLM will be debuting bacon-infused goodness throughout the store where bacon is the shining star (think 25+ bacon- laced products and 10+ tasty demos).

 

As visitors make their way through each store, there will be a variety of WWDW7b4IAiZIBECrhdraMFSH42tPcxtevZN7bcTHBmcproducts marked with Baconfest insignia DLM (think Sugar & Spice Bacon Salsa, Hot Pepper Bacon Jam, and DLM Maple Bacon Gelato). Plus, the DLM Bakery is joining in on the excitement with Chocolate Covered Bacon-Uncured Hickory Smoked Bacon dipped in chocolate ganache and then drizzled with white chocolate ganache and DLM caramel. Then, finished with a bourbon-smoked sea salt.  And they’ll be introducing Bacon Cheddar Pull-Apart Bread there. You’ll find bits of DLM Uncured Bacon nestled in a buttery, eggy, cobblestone bread made at our DLM Bakehouse.

 

Plus, for the first time, representatives from the Flying Pig Marathon will be onsite at Baconfest during select times and store locations to answer questions and register runners for the Flying Pig Marathon!

First Anniversary For Craft Beer And Fine Wine Bottle Shop

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12439249_1015360635168835_8560929092162583745_nWe first wrote about The Barrel House – Coming Soon To Third And Wayne in January 2013.  At that time, Olive owner Kimberly Collett had recruited her cousin Jeff Heater to move from Maine to come to Dayton as her partner and manage this coffee shop for beer.  Jeff jumped write in to oversee the remodel of the building as the GM & Chief Beer Geek.

It took a while, to maneuver through some construction and lease obstacles and The Barrel House officially opened on Jan 30, 2015.  On the eve of their first anniversary celebration on Sat, Jan 30th,  Jeff took some time to talk with DMM:

IMG_3142 - Copy

The picture that started it all.

While this is your first anniversary, when did planning for the BH start?
It really all started with a text picture of Chimay White, mid March, 2012.
When I lived in Columbus my favorite bar always had the beer on tap and I would tease my cousin with it. This particular time I was living in Maine and celebrating with a Chimay from my local bar. The reply text was “I have an idea if you want to come home”, and that got the ball rolling. The Olive had been open nine months or so and Kim saw the potential. Originally the idea was that by the time I actually made the move back, the store would be ready to open. I could live upstairs in the apartment, it would be perfect. We all know that didn’t happen!

What’s the biggest lesson you’ve learned in the first year of business?
Facebook is a tool. No, seriously! A business tool. Social Media is an entirely different beast as a business. Alga-rhythms, paying to boost, who sees what, and on and on… One doesn’t want to be annoying yet it’s the way we keep up these days. It can be a double edged sword. Liking and sharing posts does a huge amount to spread the word. I’m trying to be better about tagging local breweries when we tap their beers or receive new package product.
We have such solid reviews, many sites contact us asking that we take it up a notch and pay to play.

barrel-house

What’s the biggest surprise you’ve had about the business?
We are not a brewery! We leave that to the other guys. We get so much mail trying to sell us forklifts and spill kits and all kinds of fun stuff, however, we will not ever need any of it!

messagepart-12

If you had it to do again what one thing would you change?
Absolutely nothing. I’m a firm believer in the here and now. All the what-if’s in the world wouldn’t result in the same end product. Part of our whole logic was to open when it was finished, nothing we had explain away. I distinctly remember the day i realized it was ready. Still, when we see necessary changes needed, we have evolved. We adapted to the needs of the customer. We will continue to evolve.


What can we expect new or different in year two?
More controlled events. My goal from the beginning was to have one wine and one beer event each month. However big or small. It’s time to focus on that. I want people to know that the second Thursday of the month is some11822570_10153532885514314_1360217017406453574_nthing at the BH.
When we were the new kid, breweries and distributors were throwing stuff at us so fast, we were not in a position to say no. Now I know to be patient. Maybe it’ll come back around? Maybe it’s not worth the hassle?  As I say this, I’m already eating my words because the Ohio Craft Brewers Conference is hot on the heals of our Anniversary party. So five long days later we will have a Fatheads Meet and Greet event.

I like to think this is the end of the longest, toughest year of my life. I know it’ll never get easy, there will always be stress, and I’ll never really get a day off. But with the support of my wife, family and friends, I’ve…, we’ve made it this far. There is a great community of support here and I am certainly happy to be a part of it. We have a great staff, delivery a great product, and are committed to making our mark in the local beer scene. Here’s to many more years, Cheers!


We hope you’ll check out the 20 taps which include  17 craft beers, one gluten free cider a red and white wine at The Barrel House at 417 E. Thirds Street in downtown Dayton.  You can fill a growler or howler,  enjoy a flight of beers or pick a bottle of wine  off the shelf, use the insta-chill cooler  to chill your bottle in 5-7 minu10151196_847038572001043_8316600365813678939_ntes  while you lounge in the comfy chairs and use their free wifi. You can even carry in your own food, or have it delivered.

HOURS OF OPERATION:
Tuesday-Thursday 3p-10p
Friday & Saturday  12p-1a
Sunday                   1p-7p
Closed Mondays

Dayton Made Hot Sauce, Returns Feb 1

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Chef House’s Sriracha is back & we love her Thai Chile earrings

The hot sauce that took the Dayton area by storm, HouseMade Sriracha is coming back…

And HouseMade Sauces has given Food Adventures exclusive scoop on this one.  Maybe because we are cool, or maybe because our own Chef House is the owner and proprietor of the fiercely popular “HouseMade Sriracha Sauce.”  At any rate you can call us the “Pepper-azzi” for this one, because we have the insight on how Thai Chile peppers have affected this Miami Valley favorite sauce.

 

HERE’S THE SKINNY:

— HouseMade Sriracha has sold out in stores all over the state, and due to a shortage of imported Thai Chile Peppers, HouseMade has been unable to refill the demand for the sauce for months.

— In the meantime, they developed a Peachy Sriracha using habeneros and a Green Sriracha, using Serrano peppers.  While these sauces gained cult followings, people have still yearned for that flagship sauce, the red sauce, the original “HouseMade Sriracha.” 

New Logo – Same Great Locally Made Sriracha !

— Why the pepper shortage? The Mediterranean fly!   Yes, an insect caused an import restriction meaning no produce from the Dominican Republic was allowed shipped to the USA.  This was the first time since 1989 that the United States has banned produce from that country. The last ban lasted 18 months. This fly attacks our citrus crops. It is divesting here.

But no fear hot sauce addicts.. your cravings will soon be answered, and this sauce will be flying off the shelves !

WHERE YOU CAN FIND HOUSEMADE SRIRACHA STARTING FEB 1st:

SPICE PARADISE: Dayton, Ohio12540959_1209963345683755_6442617605603907411_n

THE SPICE RACK: Dayton, Ohio

GHOSTLIGHT COFFEE: Dayton, Ohio

KEENER BUTCHER BLOCK: Dayton, Ohio

KROGER FRESH FARE: Stroop Rd in Kettering

ARROW WINE: Oakwood and Centerville locations

HEART MERCANTILE: Dayton, Ohio

TROY BULK and BARN DELI: in Troy, Ohio

Chef House is brewing up Thai Chile’s for Feb 1st !

WHATS IN THE FUTURE FOR HOUSEMADE SAUCES?

— Owners Chef LeeAnne House and Jason Kramer are now licensed from the FDA to bottle themselves and will longer have to go to a bottler.  They will oversee the batches and ensure that flavor and consistency you love, will be in every drop.  This is the closest thing to LeeAnne’s “home brew” that you will be able to get.

— CARROT MANGO HABANERO will be the next sauce to hit the shelves sometime in 2016.  We cant wait to try this Food Adventure in a bottle.

 — Continue to find HouseMade Sauces all over Ohio.  They are at various locations in Columbus, Cincinnati, Cleveland, and of course Dayton.

— Look for continued national growth.  HouseMade is currently available in retail spots in Indiana, Kentucky and Georgia.

 

IN CASE YOU MISSED IT:

HouseMade has won some regional and national Hot Sauce Competition Awards:

2014– WINNER of the specialty chili category at the Cajun Hot Sauce Festival in Louisiana.

2014 –  1st Place – Small Business Accelerator Contest in Columbus, Ohio

2015 – GRAND CHAMPION of the Cajun Hot Sauce Fest, in Louisiana for their Hot Honey

2015 – 1st Place Jungle – Jim’s Weekend of Fire, Specialty Chili Category for their Hot Honey

 

We cant wait to start pouring Sriracha on our eggs, wings, sandwiches, soups, chicken, seafood, vegetable and everywhere else we find a need.  If you have not gotten your hand on this sauce yet, you are missing a great taste of Dayton ingenuity.

We hold up a bottle of HouseMade Sriracha and toast you all:  “May it heat up your nights, and heat up your days, and tickle your taste buds in many ways.  Hold up your bottles and lets take a tally, here’s to the best  hot sauce in the Miami Valley!

 

“Like” Food Adventures on Facebook for more scoop on Miami Valley food that will knock your Aunt Connie’s socks off!

Until then, browse the photos below of the beloved Dayton made Sriracha sauce that will be back on shelves and restaurant menus next month.

 

Cartoon Version of Chef House

Everyone loves HouseMade Sriracha Sauce !

Logo of HouseMade Sauces

LeeAnee House and Jason Kramer of HouseMade Sauces

Stir it up

Thai chile Peppers are BACK !

Big Ragu toasts Dayton’s favorite Hot Sauce

Pulling the stems off of peppers

The Beginnings of Making HouseMade Sriracha

Bravo Beavercreek Opens Thurs, Jan 28th

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12070835_890349217709512_1816700586_nBRAVO! Cucina Italiana, a “polished casual” restaurant offering classic Italian food, offered a sneak peek last night of their newest location at The Mall at Fairfield Commons, which officially opens this Thursday, Jan 28th.  Located on the east side of the mall, in the space that was formerly one of the two Elder Beerman stores, now a newly created restaurant row, with  the recently opened Chuy’s, and the soon to open BJ’s Brewhouse.   I was welcomed at the door by a bevy of smiling  hostesses,  and quickly escorted to my table.  The brand new building is decorated to give you the feeling of an Italian bistro, elegant with white table cloths, but yet not stuffy. The high ceilings and large columns dividing the dining room into three sections, give the restaurant a very open and large feeling.  The new Beavercreek eatery has seats  for about a 120, with a small private dining room that can accommodate 20 guests,  according to Lisa Marie, one of the managers who’s transferred from the Dayton Mall Bravo, where she’s worked for 12 years.  Come spring you’ll also be able to enjoy patio seating.

IMG_2521

My meal started with manager Samantha delivering an appetizer to the table.  She shared that it was her favorite and it quickly became one of my new favorites, too.  Arancini Fritters are delicious little balls of cheesy risotto served with a spicy davolo sauce and a more mild pomodoro sauce.  Here’s some helpful info, you won’t find these on the dinner menu, but they are on the bar menu, but you can indeed order these at your table and at $3.95 they are a MUST ORDER!  Looking forward to going back and sitting at the beautiful bar, which runs across the front of the restaurant with a brilliant lighted bottle display, lots of bar stools and some comfy booths.  Be sure and take advantage of happy hour with a small plates menu starting at $3.95.

After appetizers, the Bravo! Chopped Salad with cucumbers, red onions, tomatoes, olives, Feta, red wine vinaigrette is a  crisp,fresh option. The Caesar is a classic and never disappoints.  If you’re a Lobster Bisque fan, they have one of the best! And the bread- that rosemary foccacia served fresh from the oven with a basil, thyme, and rosemary olive oil dipping sauce, I can actually make that a meal!

 

The menu is full of IMG_4133choices, with pizzas, pasta, selections from the grill like the Filmet Mignon Toscano, pork chops or jumbo shrimp and chef specialties like Veal or Eggplant Parmesan, Crab and Shrimp Cakes, and Chicken Scaoppini.  There’s even a selection of light entrees and gluten free pasta options.  I choose the Pasta Fra Diavolo with shrimp tossed in a mildly spicy tomato cream sauce with campanelle pasta.  The portions at Bravo are always generous and there were  about a dozen good sized shrimp in my dish.  It you like some heat with your pasta, you can ask your server to have the kitchen spice this one up. Speaking of kitchens, it’s an open kitchen in the back of the restaurant where you can actually see and hear the crew working on your meal.  It’s authentic without being obtrusive.

Another thing I’ve learned is if you’re getting full,  let them pack part of your dinner to go so you can order dessert.   My favorite is the decadent chocolate cake layered with white and milk chocolate mousse, iced with fudge ganache frosting. Of course there’s also the traditional Italian Tiramisu of lady fingers soaked in coffee liqueur, layered with creamy Mascarpone filling and finished with cocoa powder or a New York style cheesecake with a shortbread cookie crust, dusted with sugar and caramelized to order served with vanilla IMG_4132bean anglaise.  Or share the dessert trio of  vanilla bean crème brulee, cannoli crumble and warm chocolate peanut butter brownie.

 

And while the staff is all brand new, the 5 five weeks of training managed by a team of 13 trainers in town from other units makes for service that was on point, without being obtrusive.  My iced tea was replaced with a fresh glass several times, always before my glass was empty, a touch I truly appreciate.  Teamwork was spot on with nearby servers clearing glasses, and dishes as they were emptied. Samantha Woods, the service manager who moved from a North Carolina to open this Bravo, shared that the company has grown a lot since she’s been working with them for five years, and explained that the while the Bravo and Brio concepts are similar, Brio features a more tuscan grilled menu as opposed to the more pasta friendly Bravo menu. The company also has a third concept, Bon Vie Bistro, that’s only at Easton in Columbus, so far.

Speaking of growing, right after opening the Beavercreek store, Grand Rapids, Michigan gets their first Bravo next week. Chief Training Officer Diane McLaughlin shared that “we were impressed when it came to staffing, this location had great applicants and we had over half the positions filled in the first couple of weeks.  I can’t say the same about the Michigan store.  Of course it may have something to do with the fact we already have established a good reputation in the market.”  And if my visit last night was any indication, Bravo has another hit on their hands with the Beavercreek location.

 

 

BRAVO! Cucina Italiana   (937) 431-5460500bravobrunch

2727 Fairfield Commons

Sun -Thu: 11am -10pm
Fri & Sat: 11am -11pm

BRAVO! Brunch  is served Saturday and Sunday until 3pm.

5 Tips For A Great Restaurant Week

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dayton-restaurant-weekOriginally started in 2005 Restaurant Week has become a major event in Dayton Dining.  The original concept was a 3 course meal for a set price that related to the year, say $20.16 with $1 being donated to local charities.   Since I left the helm of the MVRA, the program has morphed and now includes multiple price points, chains restaurants and more casual eateries, which offer meals deals for two at various price points.  I’m not sure if they still do the $1 to charity, I could find no reference to that on the MVRA website or in the promotions for this years event. They have added a night, giving you more chances to sample some of the Miami Valley’s restaurants at a discount.  It kicks off Sun, Jan 24th and runs through Sun, Jan 31st.  Take some time and peruse the menu’s, some eateries offer 4 courses, some add beer or wine to the offering, and be aware of the restaurant’s hours, some are closed on Sunday & Monday.

Here are our suggestions to get the most out of Restaurant Week:

 

1. Reserve Early

Popular Restaurant Week choices will be booked up quickly, so the sooner you get on the phone to make your reservations, the better. Reservations for dinner early in the week (Monday – Wednesday) tend to be easier to get than Friday and Saturday.  Some of the more casual restaurants don’t take reservations, so arriving before or after the dinner rush will minimize your wait.

2. Manage Your Expectations

It is Restaurant Week and most restaurants offer fairly limited choices on the Restaurant Week menu, so if you’re a very picky eater, it might not be the best option for you. Menu’s are predetermined for price, volume and ease of service, so don’t be surprised if substitutions aren’t possible. Frequently, the Restaurant Week menu won’t include a restaurant’s “signature” dishes, but you can often order them a la carte if you’d really like to give them a try. Some menu’s may actually differ from what’s listed here, due to product availability.

3. Understand the Price

The $20.16 – 35.16 prix-fixe meal doesn’t include beverages, tip or tax. Beverages can add up quickly,  so if you’re concerned about your budget, ask about prices before you order. On the other hand, since your meal is discounted, this might be the best time to splurge on a bottle of wine. Many restaurants offer multiple price points options, so you can decide how much to spend.  For the more budget challenged, check out the eateries offering to feed 2 for a set price, like Bunkers, Chappy’s, Hickory River Smokehouse and The Dublin Pub.

4.  Vegetarians  Beware

Some of the menu’s don’t offer a lot of options for you, but you’re probably not surprised by that.  On the other hand places like Christopher’s and Meadowlark always offer creative and tasty options.  The tilapia or mushroom options offered by many aren’t much of a restaurant week deal.

5. Tip Your Server Well

Just because you’re getting a discount on your dinner doesn’t mean that the waiter or waitress is getting a break on their rent this month, so tip generously if you get good service. And as a former waitress, let me remind you 20% is the baseline for good service these days.

 

Restaurant Week menus are courtesy of the MVRA Site:

Amber Rose      Price Point $20.16

First Course:

Choice of  Butternut Squash Soup or Home-style Cream of Potato Soup

Second Course:

Choice of   Apple Cinnamon Glaze Bone in Pork Chop served with Garlic Rosemary Smashed Yukon Gold Potatoes   or  Shrimp Etouffee Semi Spicy Seafood Stew served over Dirty Rice

Third Course:

Choice of   Mini Maple Bacon Apple Turnovers  orPeach Cobbler

basils-tour

Tour of Basil’s on Market

Lobster Shells and cheese, our homemade smoked gouda sauce tossed with lump lobster meat and finished with a seared shrimp.  Filet of beef; fire roasted to perfection on a bed of mushroom ragu, layered on a seared redskin potato and, drizzled with our house made basil pesto sauce finished with crispy prosciutto. Pork Tostada; fried wonton topped with shredded 16 hour roasted pork accented with our house made chili lime slaw accented with homemade sriracha sauce.

$25.16

Buckhorn Tavern

Choice of Appetizer

  • French Onion Soup –
    Sauteed sweet onions, simmered in seasoned beef broth, covered with mozzarella cheese
  • Portobello Fries –
    Chunky slices of Portabello Mushrooms in seasoning breading with Lemon Garlic Aioli with Truffle oil
  • Shrimp Bruschetta –
    Crusty French Bread with Baby shrimp, Mozzarella and Parmesan Cheese with a Classic Bruchetta topping of Tomatoes, Fresh Basil, Garlic and Olive Oil
  • Maple Blueberry Salad –
     Romaine chopped, dried Blueberries, toasted Walnuts, Feta Cheese tossed in Maple Vinaigrette, garnished with Apple shoestrings
  • Glass of Wine –
    Choose Red or White from our discoveries

$20.16 Entrée Options

  • Bar Harbor Blueberry Ribs –
    The state of Maine coastal hangouts created a sauce recipe that combines Blueberries and BBQ. Our version is a half slab of Pork Ribs cooked long and slow until it’s falling off the bone tender smothered with house made fresh Blueberry Sauce
  • Shrimp Alexander –
    Large Shrimp marinated in Garlic, Herbs and Butter, pressed in Panko Crumbs, flash fried with a side of L’orange sauce
  • Walleye –
    Fresh Walleye lightly coated with herbs and breading, pan fried, served with a side of citrus lemon tarter sauce

$25.16 Entrée Options

  • New York Strip French Onion Style –
    Huge hand cut 12 oz with French style sauce, melted Mozzarella, Provolone and Parmesan cheese. Served over a bed of our own breaded Onion rings
  • Prime Rib Encrusted –
    Slow cooked seasoned Prime Rib 12 oz, with a savory horseradish sauce and parmesan cheese crispy panko crumbs
  • Side Choice for each Entrée –
    Baked Potato, Mashed Potatoes, Steak Fries, Grilled Mixed Veggies, Skillet Apples or Vegetable of the Day

Choice of Dessert

  • Turtle Cheesecake or Double Chocolate Cake

Bunker’s Bar & Grill

Dinner for 2 – $25.16

Choice #1

  • Choice of appetizer to share
    Traditional Pizza
    (Up To 5 Toppings)
    Choice of any two desserts

Choice #2

  • Choice of appetizer to share
    Choice of any two quesadillas: Beef • Chicken • Cheese
    Choice of any two desserts

Choice #3

  • Choice of appetizer to share
  • Choice of any two: Chicken Chunks • Chicken Strips
  • Choice of any two desserts

Available Appetizers

Jalapeno Bottle Caps Jalapeno Poppers Birdies Nest Fried Mushrooms Pretzel Sticks Poe Anna Cheese Sticks Potato Skins Seasoned Fries Loaded Fries

Available Desserts

  • Chocolate Cake
  • Lemon Cake
  • Cheesecake  – Choice of: Strawberry • Caramel • Chocolate

The Caroline         From Jan. 25 to the 30th

Choice Of:
Glass Of House Wine –Redwood Creek-Chardonnay-Pinot Grigio-Cabernet-Merlot-Pinot Noir-White Zinfandel
Craft Beer On Tap –Guinness—Stella Artois—Bells Seasonal—Fathead IPA, or a Soft Drink

  • Tossed Salad with Dressing
  • Shrimp Teaser: Three shrimp cocktail over mixed greens with remoulade
  • Roasted Red Pepper and Tomato Soup with basil and Parmesan cheese
  • Chipotle Roasted Pork
    with BBQ mashed potatoes and escalloped apples. – 22.16
  • Coriander Rubbed House Steak
    10oz Certified Angus Beef top sirloin with cinnamon rice, Thai chili sauce and pickled red cabbage. – 26.16
  • Sauteed Tilapia
    With pearled barley, sweet potato cream, spiced walnuts and asparagus garnish. – 23.16

  • Vanilla New York Cheesecake
    Topped with salted caramel peanuts and Bailey’s sea salt caramel cream.
  • Triple Chocolate Cake
    With Irish cream ganache.
We’re accepting call ahead reservations!

Carvers Steaks & Chops

Salad Course

Fresh baked bread and your choice of Soup of the day or one of our Signature Salads (below)

  • Romaine Salad
    Bleu Cheese Crumbles, Bacon, Roasted Onions & Red Peppers in a Balsamic Vinaigrette Carvers Spinach
    with Apples, Glazed Almonds & Dried Cranberries in a Honey Dijon Dressing
  • Mixed Baby Greens
    with Goat Cheese, Glazed Walnuts & Cherry Tomatoes in a Pinot Noir Vinaigrette
  • Classic Caesar
    Romaine tossed in a Caesar dressing, with toasted croutons and shaved parmesan cheeseAnd your choice of:
    Mashed potatoes, au gratin potatoes, baked potato, rice pilaf, French fries
    Or Seasonal vegetables

Three course entrees for $20.16

  • Beef Tenderloin Au Poivre
    Filet tips, onions, mushrooms, garlic, and whiskey peppercorn sauce
  • Tilapia
    Lemon Caper Butter, Garlic
  • Portobello Mushroom Chicken
    Boneless breast, with a caramelized onion mushroom sauce

Three course entrees for $25.16

  • Grilled Atlantic Salmon
    Roasted filet with fresh basil mustard seed marinade
  • Prime Rib
    7oz herb crust, slow roasted
  • Filet Mignon
    House blend seasoning, Hand cut
  • Y. Strip Steak
    10oz House blend seasoning, Hand cut

Three course entrees for $30.16

  • Surf & Turf
    Hand cut 6oz Filet, topped with Shrimp Scampi
  • Mahi Mahi
    Blackened, Roasted Pepper Sriracha butter

Dessert Course    – Crème Brûlée  Or  Chocolate Mousse

Chappy’s Social House

Three Course Dinner for $20.16

First Course

  • Choice of Spicy Tortilla Soup or House Salad

Second Course

Choose One
  • Southern Style Cornmeal Crusted Catfish with Creole Crawfish Sauce served over Asparagus and Potato Casserole
  • Beer Brined Pork Chops and 4 Bones of Slow Smoked BBQ Ribs with Southern Style Fresh Green Beans and Cheesy Potato Casserole
  • 6oz Pub Steak with Roasted Garlic Blue Cheese Butter served with Vegetable Medley and Horseradish Mashed Potatoes

Third Course

  • Chappy’s Chocolate Texas Sheet Cake

Chappy’s Tap Room

TWO- 3 Course Dinners for $35.16

First Course:  Choice of Spicy Tortilla Soup or House Salad

Second Course

Choice of
  • 1/2 Slab Slow Smoked BBQ Ribs
  • Cajun Fried or Beer Batter Shrimp
  • Boneless Pork Chops – Beer Brined, Grilled or Fried
  • 1/2 Smoked Chicken
  • Beer Battered Cod
  • Smothered Chicken Breast
  • Each served with choice of 2 sides

Third Course   –  Chappy’s Chocolate Texas Sheet Cake

Chop House

All of our Restaurant Week entrees are served with a choice of salad or soup, and finish dinner with our delectable Cheesecake.

$25.15

  • Chop House Filet –
    Fork tender seasoned with our house seasoning, and served with a baked potato or a jumbo sweet potato.

$20.15

  • Chop House Prime Rib –
    The best prime rib in town seasoned to perfection served with hot au jus, paired with a baked potato or a jumbo sweet potato.

$20.15

  • Grilled North Atlantic Salmon –
    Char-grilled, seasoned with lemon pepper and topped with a seasonal garnish. Served with rice and steamed broccoli.

Christophers

We can make the vegetarian options vegan as well

Meat:

  • First Course
    Chimichurri Steak, caramelized red onions, refried black beans and spicy yogurt sauce on toasted flat bread. Served with lightly dressed greens.
  • Second Course
    Chicken Saltimbocca with lemon rosemary cream sauce, cauliflower Swiss gratin and sautéed Swiss chards.
  • Third Course
    Pear and cranberry cobbler with maple bourbon cream

Vegetarian:

  • First Course
    Roasted chimichurri squash, caramelized red onions, refried black beans and spicy yogurt sauce on toasted flat bread. Served with lightly dressed greens.
  • Second Course
    Pesto cream quinoa, with roasted winter vegetables, tomato raisins and toasted falafel.
  • Third Course
    Pear and cranberry cobbler with maple bourbon cream.

CoCo’s Bistro

$25.16 *Price does not include tax or gratuity.*

Please choose one from each of the following categories:

STARTERS

  • THE WEDGE
    Crisp iceberg lettuce, chopped egg, gorgonzola crumbles, diced romas, shaved red onion, hot bacon vinaigrette
  • HOUSE SALAD
    field greens, cucumber, carrots, chow mein noodles

Choice of the following homemade dressings: buttermilk ranch, thousand island, French, bleu cheese, Italian, honey balsamic

ENTRÉES

  • BRICK OVEN CHICKEN
    herb crusted airline breast, roasted tomato polenta, chicken demi glace, crispy carrot shavings, scallions
    …Pair with a glass of Red Diamond Mysterious Blend $5
  • VEGAN RISOTTO
    carnaroli rice, green chili broth, sautéed poblanos and onions, black bean salsa, crispy tortilla strips, fried cilantro, house hot sauce
    …Pair with a glass of Red Diamond Mysterious Blend $5
  • SHRIMP SCAMPI TORTELLINI
    cheese tortellini, sautéed shrimp, diced tomato, red onion, baby spinach, zesty scampi butter, fresh shaved parmesan
    …Pair with a glass of Darkhorse Chardonnay $5
  • SALMON CAKES
    house smoked salmon cakes, vermont cheddar augratins, fried spinach, bacon lardons, house apple butter, red wine reduction
    …Pair with a glass of Darkhorse Chardonnay $5
  • STEAK KABOBS
    beef tenderloin skewers, gorgonzola mash, house steak sauce, sautéed green beans
    …Pair with a glass of Red Diamond Mysterious Blend $5 

DESSERT

  • Mini vanilla crème brulee  or    Warm chocolate caramel cake

The Dock


JANUARY 26 THROUGH FEBRUARY 2, 2016

CHOOSE YOUR FIRST COURSE:

  • SPRING MIX GREENS TOSSED WITH SWEET DRIED CRANBERRIES, ROASTED SUNFLOWER NUTS, RED ONION RINGS, AND CHEF DALE’S FAMOUS STRAWBERRY VINAIGRETTE!!
  • OUR AWARD-WINNING CREAMY LOBSTER BISQUE, SERVED WITH CRACKERS!!
  • MUSHROOMS STUFFED WITH A CRABMEAT DRESSING AND TOPPED WITH LOBSTER-SHERRY SAUCE!!

CHOOSE YOUR ENTRÉE:

  • BAKED-STUFFED TILAPIA
    TILAPIA FILETS STUFFED WITH A CRABMEAT DRESSING, TOPPED WITH LOBSTER-SHERRY SAUCE, BAKED TO PERFECTION, AND SERVED WITH FRESH SPINACH & MUSHROOM ORZO!!
  • LOBSTER-TOPPED “POOR MAN’S GROOPER”
    A DOCK-FAVORITE SWAI FILET, LIGHTLY DUSTED IN FLOUR, PAN-SEARED, TOPPED WITH LOBSTER AND SHRIMP IN A CREAMY SEAFOOD SAUCE, AND SERVED OVER GARLIC PENNE PASTA!!
  • CEDAR PLANK SALMON
    A NORWEGIAN SALMON FILET, CHAR-GRILLED & SERVED ON A CEDAR PLANK, FOR A RICH, SMOKEY FLAVOR, TOPPED WITH A YELLOW PEPPER-SAFFRON SAUCE AND SERVED WITH LONG GRAIN & WILD RICE!!

CHOOSE YOUR DESSERT:

  • HOMEMADE CHEESECAKE TOPPED WITH AN APPLE-WALNUT CHUTNEY!!
  • HOMEMADE CRÈME BRULEE!!
  • HOMEMADE CHOCOLATE MOUSSE WITH WHIPPED CREAM!!

THREE COURSE DINNER……..$25.16

The Dublin Pub

Will be offering dinner for 2 for 35.16

The menu will be

  • 2 house salads
  • 1 starter to share (choices are 1/2 &1/2 onion straws – Paddy’s Fried Pickles – Cracker Bread)
  • 2 Entrees (choices are Irish Schnitzel – Barley & Sausage – Hell’s Bells Pasta – Lamb Shank – Potato Crusted Cod)

el Meson

  • Asopao de Camaron
    A hearty soup of Shrimp, rice, tomatoes, onions.
    Or
  • Ensalada de Casa House Salad
    Mixed Greens, Cucumber, Tomato, Cilantro, Onion, & dried
    Cranberries with a Tropical Mango Vinaigrette

SecondCourse (Select 1)

  • Cuban Pork Tenderloin Mojo
    Pork tenderloin marinated in sour orange, garlic, and cumin, sliced and topped with onion Mojo
  • Ropa Vieja
    Slow roasted flank steak shredded with onions, tomatoes, red, and green peppers
  • Grouper con Sofrito
    Sautée Grouper fillet dusted in flour, with a tomato, onions, garlic sauce

Served with Arroz con Gandules
Rice with Peas
Maduros
Sweet Plantains
Jamaican Jerk Slaw

Third Course

  • Chocolate Flan

$25.16

Figlio’s

Celebrate with a 3-course meal for $20.16 (plus tax, beverage and gratuity).

First Course

  • Peasant Salad,
  • Crab and Corn Chowder or
  • Balsamic Salad

Second Course

  • Greek Chicken Pizza,
  • Pesto Chicken with Feta Pizza
  • Wild Mushroom Pizza,
  • Seafood Diablo Pasta,
  • Roasted Red Pepper and Chicken Pasta, or
  • Figlio Chicken on Multigrain Pasta

Third Course

  • White Chocolate Crème Brulee,
  • Peanut Butter Ice Cream Pie, or
  • Tiramisu

Franco’s Ristorante Italiano

Restaurant Week Menu from Jan 25 thru the 30th

3 Course Meal for $20.16

Antipasti (Appetizer Choices)

  • Ravioli Espanol
  • Crostini di Focaccia
  • Suppli

Primo (Entrée Choices)

  • Lasagna with Meat Sauce or Marinara Sauce
  • Franco’s Spaghetti (Garlic & Olive Oil) with Mushrooms or Sausage
  • Fork or Portabella Mushroom Marsala

Dolci (Dessert Choices)

  • Carrot Cake
  • Spumoni Ice Cream

Hawthorn Grill

Tues, Jan 26 – Sat Jan 30    3 course meal $25.16

Course 1:  House Salad or Buffalo Chicken Meatballs or Clam Chowder

Course 2:  Chicken & Biscuits or Chicken Fried Steak or Risoto

Course 3:  Coffee & Donuts or Warm  Chocolate Cake or Reconstruced Elvis

Hickory River Smokehouse

January 24 – January 31, 2016

A 3-Course Meal for 2 starting at $20.16

Appetizers (choose 2)

  • Homemade Texas-Style Chili
  • Seasoned Waffle Fries
  • Sweet Potato Fries
  • Onion Rings
  • Southern Style Okra

Entrees

  • $20.16 – 2 Sandwich Plates each served with 2 Sides
    or
  • $25.16 – 2 Dinner Plates each served with 2 Sides
    or
  • $30.16 – 2 Smokehouse Combo 1 Plates (Ribs & 1 Meat) each served with 2 Sides

Desserts (choose 2)

  • Homemade Cobbler (peach, cherry, blackberry, & apple)
  • Brownie
  • Big Cookie

Jay’s Seafood

$25.16

First Course

  • Roasted root vegetable salad with a balsamic plum vinaigrette and white cheddar cheese sprinkles
    or
  • Ultimate Potato Soup

Second Course

Bacon Crunch-topped Mahi Mahi served over grilled vegetables with a bacon cream sauce or   Grilled Duck Breast served with wild rice and duck sauce

Third Course:  Coconut Cake or  Chocolate Mousse

Kabuki

Kitchen dinner for two $30.16

  • 2 Soups
  • 2 House salads
  • Edamame or Mandoo Dumplings
  • 2 dinners (choice of Dol Sot Bibimbop , or Orange Chicken.)

Sushi dinner for two $35.16

  • 2 Soups
  • 2 House salads
  • Edamame or Mandoo Dumplings
  • 3 Specialty Rolls (excluding Lobster Roll and Spider Roll)

La Piazza

Appetizer

  • Bruschetta Margherita

Salad

  • Mixed green salad tossed with our signature garlic basil house dressing

Entree (CHOICE)

  • Bone-in slow cooked Chicken Cacciatore
    or
  • Boneless Pork Scallopine Milanese

Dessert

  • Dark Cherry Ice Cream w/house chocolate liquer drizzle

One glass of house wine OR  A pint of draft beer      $25.15

Lily’s Bistro

Winter Restaurant Week
Tuesday, Jan. 26-Sat. Jan. 30 *We are closed on Mondays and on Sunday evenings we serve our local, free-range, family style fried chicken dinner.

Our full menu will also be available nightly during restaurant week.

Firsts (please choose one):

  • -Delicate crab rangoons with passionfruit pepper jelly
  • -Delicate crab rangoons with passionfruit pepper jelly
  • -Locally-grown bibb lettuce with wild rice, broccoli-carrot slaw, herbed vinaigrette, and parmesan cheese
  • -Cup of soup of the day

Mains (please choose one):

  • -Spicy-soy glazed salmon over chilled sesame soba noodles, topped with seaweed salad and broccoli-carrot-beet slaw
  • -Butternut squash lasagna with ricotta cheese, sage leaves, crispy kale, and roasted garlic cream sauce
  • -Herbed, tender meatloaf with chicken gravy, creamy mashed potatoes, and roasted brussel sprouts

Desserts (please choose one):

  • -Housemade carrot cake ice cream with shortbread cookie
  • -Flourless dark chocolate torte with cayenne ganache

$25.16 per person

 

McGILLICUTTY’S PUB

$20.16 MENU FOR TWO INCLUDES:

ONE OF THE FOLLOWING APPETIZERS WITH YOUR CHOICE OF DIPPING SAUCE:

  • BREAD/PRETZEL STICKS
  • MOZZARELLA STICKS
  • POTATO SKINS

and

TWO SIDE SALADS WITH YOUR CHOICE OF DRESSING

and

YOUR CHOICE OF ONE OF THE FOLLOWING ENTREES:

  • 13” PIZZA (your choice of toppings)
  • 20 WINGS
  • (2) OF OUR ½ SUBS OR SIGNATURE SANDWICHES(with potato chips and pickle spear)

Meadowlark

4 courses for 25.16

We’ll also be serving our regular menu

First Course

  • Split Pea Soup with Aged Cheddar, Rye Croutons and a Glass of Beer

Second Course

  • Jojos with Cheese Fondue, Pickled Peppers and Cauliflower Debris
    Or
  • Okonomiyaki with Bulldog Sauce, Spicy Mayo and Braised Pork Belly

Third Course

  • Seared Salmon with Shrimp Butter and Vegetable Fried Rice
  • Beer and Cinnamon Stick-Braised Turkey Thighs with Potato and Pepper Hash
  • Tomato-Quinoa Chile Relleno with Guajillo Sauce and Spinach Chilaquiles
  • Grilled Hanger Steak with Buttered Noodles and Stroganoff Sauce

Dessert

  • Sugar Cream Pie
  • Homemade Snikkers Bar
  • Baked Hawaii

The Melting Pot

4 courses for $25.16 per person.

CHEESE-

  • choice between Cheddar or Fiesta

SALAD

  • house

ENTREE

  • all natural chicken breast, Pacific white shrimp, Teriyaki-marinated sirloin, and fresh vegetables in court bouillon cooking style

CHOCOLATE

  • their choice
Nibbles

Nibbles

Not Entrées (Select One)

  • Italian Wedding Soup
    classic blend of stock, greens, hand-rolled chicken meatballs
  • Mixed Greens Winter Salad
    mixed greens with feta, orange, cranberry, walnuts and orange-balsamic drizzle

Entrées (Select One)

  • Seared Salmon – $25.16
    over cannellini beans with wilted spinach, lemon-olive tapenáde
  • Chicken Marsala – $25.16
    tender chicken breast in marsala wine sauce with mushrooms, and pomme purée
  • Braised Short Ribs – $30.16
    Cabernet-braised short ribs over creamy Parmesan polenta with thyme roasted carrots

Desserts (Select One)

  • Budino Di Cioccolato
    creamy bittersweet chocolate, Bourbon, pinch of cayenne, whipped cream
  • Tiramisu
    ladyfingers drenched in espresso, Kahlua and rum, layered with whipped cream and mascarpone crème

Nick’s Restaurant

2 for $20.16     Jan. 24th – 31st

Appetizer to Share:

Choice of one or a combo of three of your favorite Nick’s award-winning deep fried vegetables:

  • Mushrooms
  • Onion Rings
  • Cali flour
  • Homemade Pork Rinds (With choice of Sriracha, Cajun or Western BBQ Seasoning)

Entrée Choices:

  • Angus Beef New York Strip
    A bleu cheese butter-crusted 12 oz. USDA Angus fresh NY strip served on a bed of house-made onion straws with fresh asparagus. Served with a dinner roll.
  • Hearts of Romaine Fresh salad
    Fresh romaine hearts brushed with seasoned olive oil and lightly grilled, topped with bacon bits, house-made croutons, Parmesan cheese, roasted almonds, red onion, and fresh tomatoes. Served with our house-made Merlot vinaigrette dressing or dressing or your choice. Chicken Available upon request.
  • Blackened Casino-Style Chicken Breast
    Fresh char-grilled blackened breast served with grilled onions and peppers topped with melted bleu cheese on a bed of fresh garden greens, accompanied with a dinner roll and choice of one side.

Sides:
Grilled Asparagus, Garlic Mashed Potatoes, Green Beans, Baked Potato, Dinner Salad or Coleslaw

Dessert:

  • Decadent French Vanilla ice cream and Nick’s famous home-made cookies.

Packy’s Sports Bar and Grill

Soup/Salad:

  • Packy’s House Salad
  • Char-grilled Caesar
  • Roasted Red Pepper & Smoked Gouda Bisque

Entrees:

  • Angry Orchard Pork Chop
  • An 8 oz. Rib Chop brined in Hard Cider, then grilled to perfection. Topped with Spiced Apple Chutney and served with Sharp
  • Cheddar Mashed Potatoes & Fresh Vegetable.

Lemon-Rosemary Brick Chicken

  • Half Chicken Marinated in fresh Rosemary and Lemon, brick pressed over the char grill. Served with Roasted Garlic Risotto & Fresh Vegetable.

Papardelle & Wild Mushroom Ragu

  • A rich blend of Mushrooms, Sherry & Herbs slow simmered and served over extra wide Fettuccine Noodles. Finished with Chive oil and Fresh Chives.

Hand Cut Ribeye

  • Grilled to your liking, topped with savory Steak Butter & Frizzled Onions. Served w/a Baked Potato & Fresh Vegetable.

Desserts:

  • Classic Tira Misu
  • Homemade Dutch Apple Pie
  • Chocolate Pots de Creme

Park City Club

From Jan. 26 thru the 30thSalads—

  • Kale Salad: shredded kale, bourbon-soaked sultanas, goat cheese, cornbread croutons, cider vinaigrette
    Casita Salad: mixed greens, grape tomatoes, cucumbers, cornbread croutons, colby cheese, cider vinaigrette
  • Classic Caesar: parmesan, sourdough croutons

Soup: chef’s soup of the day

Appetizers—

  • Cornbread and Maque Choux: creamed corn with onions, peppers, jalapeños, fresh chives
  • Calabrian Chicken Wings: crushed pine nuts, avocado buttermilk dipping sauce
  • Glutton Mushrooms: garlic toast, spinach, pernod, & BUTTER!
  • Mac & cheese

20.16—

  • 1/2 Rack of Ribs
  • Sesame Cauliflower:
    pan-seared, wild mushrooms and jus, water chestnuts, burnt carrots, sesame & ginger broth
  • Park Biscuits and Gravy:
    pulled chicken & roasted root vegetables over a park-made rosemary cheddar biscuit & gravy

$25.16—

  • Pork Shoulder:
    apple cider sauerkraut, park potatoes, natural jusKorean-Style Short Ribs: sesame & ginger
  • Korean-Style Short Ribs:
    sesame & ginger brodo, asian slawPork Loin: broccolini, maple bourbon sauce
  • Pork Loin:
    broccolini, maple bourbon sauce

$30.16—

  • 5 oz Salmon: 
    sardinian fregola salad {black olives, red onion, grape tomatoes, herbs, goat cheese}5 oz Filet of New York Strip: burnt carrots, gorgonzola cream, gremolata
  • 5 oz Filet of New York Strip:
    burnt carrots, gorgonzola cream, gremolata

$35.16—

  • 10 oz Prime Rib:
    broccolini, park potatoes, au jus (horseradish upon request)

PF Changs

FIRST COURSE

Choose one  EGG DROP SOUP  or HOT & SOUR SOUP

SECOND COURSE

Choose one
  • CALIFORNIA ROLL HAND-FOLDED CRAB WONTONS (4)
  • CHANG’S LETTUCE WRAPS
    Chicken or Vegetarian
  • CHANG’S SPARE RIBS BBQ or Rick’s Northern-Style

THIRD COURSE

Choose one
  • CHANG’S SPICY CHICKEN
  • KUNG PAO CHICKEN
  • ORANGE PEEL CHICKEN
  • HOT FISH
  • PEPPER STEAK
  • MONGOLIAN BEEF
  • MA PO TOFU

DESSERT

Choose one   BANANA SPRING ROLL  or  CHOCOLATE RASPBERRY WONTONS  or SWEET VANILLA CREAM WONTONS

Roost Modern Italian

From Jan. 26 thru the 31st

Salads—

  • Rasato: shaved radicchio, iceberg, fennel, shaved parm, red wine vinaigrette, chick peas
  • Caesar: romaine, croutons, fried capers, parmesan frico
  • Warm mushroom: arugula, shallot vinaigrette, mushrooms, candied walnuts, goat cheese fritter

Appetizers—

  • Classic Arancini: risotto fritter, italian cheeses, pepperoni
  • Truffle French Fries
  • Winter Caprese: fresh mozzarella and sun­dried tomato basil pesto$20.16—

$20.16—

  • Spaghetti e Polpette
: fresh spaghetti, beef & pork meatballs, basil crumbs, parmigiano
  • Chorizo and ‘Grits’ with sauteed peppers, onions and mushrooms in a cajun wine butter sauceWild Mushroom Linguine with ginger
  • Wild Mushroom Linguine with ginger brodo, scallions and toasted sesame seeds

$25.16—

  • Toasted Almond and Asparagus Ravioli in white truffle besciamella with criminis & asparagusBeef Tips over carrot ‘osso buco’ with bordelaise sauce
  • Beef Tips over carrot ‘osso buco’ with bordelaise sauce
Grilled Filet of Pork, peppers, onions, mushrooms, spinach, san
  • Grilled Filet of Pork, peppers, onions, mushrooms, spinach, san marzano tomatoes, fresh garlic, over crushed Yukon gold potatoes

$30.16—

  • Chicken Agrodolce with caramelized shallots, garlic, kalamata olives, capers & Amareno cherries
  • Chicken Agrodolce with caramelized shallots, garlic, kalamata olives, capers & Amareno cherries
  • Blackened Salmon and Radishes with beet risotto, carrots and swiss chard topped with gorgonzola besciamella
  • Seared Veal Cutlet over linguini fiorentina topped with artichokes, fried capers and piccata pan sauce

$35.16—

  • Mushroom Encrusted Scallops with asparagus filled toasted almond ravioli, criminis, asparagus in white truffle besciamella
  • Grilled Veal Chop over linguini fiorentina topped with artichokes, fried capers and piccata pan sauce
  • Tomahawk Pork Chop with peppers, onions, mushrooms, spinach, san marzano tomatoes, fresh garlic, over crushed Yukon gold potatoes
  • Grilled Swordfish Filet with brussel sprout chips, applewood bacon, pecans over herb mashed potatoes with preserved lemon aioliDessertsoff menu

Salar

APPETIZERS

  • Salar Salad
  • Spinach salad
  • Chicharrones
  • Soup of day

ENTREES @ $25.16

  • White fish Paupiettes stuffed mozzarella and prosciutto champagne sauce
  • Beef skewer mashed potatoes and sauté spinach blue cheese sauce
  • Quinoa stir and fry carrot broth
  • Butterut Squash and Parmesan cheese Risotto &Grilled shrimp skewer

ENTREES @ $30

  • Pork shoulders
  • Salmon
  • Lamb shank
  • Seafood rice

DESSERT

  • Chocolate Mousse
  • Chef choice dessert

Sea Jax Tavern

3 courses for $25.16
Choose one from each course.

First Course

  • Lobster Bisque –
    This perfectly balanced mellow creamy soup with lobster, butter and a hint of sherry and cayenne pepper.
  • Arugula Salad –
    This Fresh Arugula Salad with Walnuts, Cranberries and Feta cheese. Served with a white zinfandel vinaigrette.

Second Course

  • Beef Wellington – 6 oz. filet perfectly seared then cooked in a puff pastry with mushroom duxelle. Served with roasted redskins and sautéed haricot vert in garlic butter.
  • Shrimp & Grits w / Short Ribs – Braised short ribs in a pool of demi-glace. Served with cilantro lime shrimp and cheesy spinach grits.
  • Ambrosial – therefore, fit for the gods, delectable, mouthwatering, heavenly, savory, delicious, tasty, toothsome, divine. You will have to see for yourself.

Third Course

  • Key lime Pie
  • Crème brûlée
  • A Duo of mini pies. (mixed berry and chocolate)-

Seasons Bistro and Grille

Start Date 01/27/2016 | Final Day 01/30/2016

Choose one item per course. Tax and gratuity not included.

First Course:

  • Beet and Brussel sprout salad
  • Cup of soup

Second Course:

  • Char grilled flank steak with chimichurri sauce, jasmine rice pilaf and roasted vegetables…25.16
  • Butternut squash lasagna with béchamel sauce…20.16

Third Course:

  • Chocolate peanut butter bread pudding
  • Coffee profiteroles with chocolate sauce
SG at 75 Gastro Pub

SG at 75 Gastro Pub       $20.16

Salad

  • Your choice of a House or Caesar salad

Appetizer

  • Your choice of crostinis. Either Bacon Jam and Ricotta or Bruschetta.

Entrée

Your Choice:

  • 2 Marinated and grilled boneless pork chops served with yellow rice and sautéed green beans
    or
  • A huge piece of our hand-battered fried chicken breast served with yellow rice and sautéed green beans
S

station-house

Sunrise

Appetizers

  • Poor Man’s Shrimp Cocktail – Fresh cauliflower is poached in a lemony, garlicky, crab boil style broth to take the place of shrimp here and served with our house made cocktail sauce.
  • Bourbon Glazed Local Pork Belly – Local grass fed pork belly is slow roasted until juicy and tender then seared until crisp, glazed with our bourbon reduction and served with a root veggie hash
  • Sunflower-Kale Salad – Local organic kale tossed with scallions, parsley, organic sunflower seeds, carrots, sesame oil, olive oil and lemon juice on a bed of spinach.

Entrees

  • Saffron Risotto with Lamb Chorizo, Artichokes and Spinach – Local grass-fed lamb is mixed with onions, garlic, tequila and spices to become our house made chorizo and the star of this creamy risotto laden with saffron, white wine, parmesan, artichoke hearts and fresh spinach.  25.16
  • Southern Style Crab Cakes with Aged Cheddar Grits and Smothered Greens – Our new and improved crab cake recipe using Canadian snow crab(tops on the sustainability list) with a southern spicy twist. Served with our smoky red pepper remoulade, creamy grits infused with aged cheddar cheese and our smothered greens, kale sautéed with bacon, tamari and butter.     30.16
  • (v)Korean BBQ Tofu with Root Veggie Kim Chi Fried Rice – Organic tofu is seared until crisp and glazed with our Korean style BBQ sauce of tamari, brown sugar, garlic, ginger, sesame and love then served on a bed of fried rice infused with our house made kim chi of local cabbage, daikon radish and carrots.   20.16 

Desserts

  • Chocolate Flourless Hazelnut Torte
  • Chocolate-Stout Pudding with Smoked Sea Salt
  • Local Apple Crisp with Organic Vanilla Ice Cream

Sweeney’s Seafood Bar & Grill

Restaurant Week $20.16 or $25.16*

Choose one item from each category

Appetizers

  • Smoked Salmon Crepe:
    Hand-filled crepe filled with cold Norwegian Smoked Salmon and Dill Crème Fraiche
  • Fried Bay Scallops:
    Fresh Nantucket Island Bay Scallops lightly breaded and fried, served with house-made Sriracha Tartar sauce
  • “Fricassee” of Snails:
    Three Helix imported French Snails baked with Wild Mushrooms and house-made Scallion Garlic Sherry Wine butter Sweet Chili sauce served with warm bread
  • Spinach and Cheese Ravioli:
    Two Spinach and Cheese Ravioli topped with house-made Roasted Red Pepper Cream sauce

Soups and Salads

  • Sweeney’s White Bean Shrimp Chili:
    Creamed based Chili with Shrimp, Northern White Beans, Corn, Black Beans, Peppers and Southwestern spices topped with Tortilla chips and cheddar cheese
  • Sweeney’s New England ClamChowder
  • Sweeney’s Caesar Salad:
    Romaine lettuce tossed with house-made Parmesan croutons and house-made Caesar dressing
  • Tangy Pear and Blue Cheese Salad:
    Mixed salad greens, crumbled blue cheese, chopped pears, walnuts and red onions combined with a tangy, tomato based dressing

Entrees

  • Japanese Fried Shrimp:
    Five Extra Jumbo Shrimp, hand-breaded with Japanese Panko bread crumbs, fried, served over Asian fried rice and drizzled with house-made Soy syrup
  • Crab and Scallop Stuffed Sole:
    Two Sole Roulades stuffed with Crab and Scallops topped with house-made Lobster Cream sauce and Asparagus
  • *Lobster Macaroni and Cheese:
    Cavatappi macaroni and a 5 oz. Canadian Lobster Tail tossed in a House Made Cheddar, Asiago and Monterey Jack Cheese sauce topped with fresh chives
  • *Filet Oscar “Sweeney’s Style”:
    Sweeney’s signature Crab Cake topped with a 4oz USDA choice Filet Mignon, Asparagus and house-made Béarnaise sauce

TJ Chumps      $20.16

Appetizer Selections

  • Chips & Salsa
  • Chips & Dip
  • Soup of the Day
  • Smoked Salmon Bruschetta
  • Buffalo Chicken Dip
  • Soft Bavarian Pretzel Sticks
  • House or Caesar Salad

Entrée  Selections

  • Half Slab of Ribs
  • Grilled Salmon
  • 7 oz. Sirloin
  • Bourbon Chicken
  • Asian Ginger Salmon
  • Pumpkin Brownie

Dessert Selections*

  • Blonde Apple Brownie
  • Mississippi Mud Cake
    *desserts are petite portions

The Trolley Stop

Monday, January 26 through Saturday, January 30th, from 4 pm to 9 pm.

We have specifically selected signature menu items which include soup, salad, choice of entree and a craft beer, glass of wine or house cocktail for $20.16.

First Course:

  • Trolley’s Classic Potato Soup –
    Creamy and dill-icious (vegetarian) topped with cheese and bacon upon request

Second Course:

  • House Salad –
    Delicate living lettuce and spring mix, topped with red cabbage, tomatoes, peppers, cucumbers, shredded cheese and your choice of dressing- Ranch, Zesty Ranch, Italian, Bleu Cheese, Herbie, or Balsamic Vinaigrette

Third Course:

Please choose one

  • Red Beans and Rice
    Louisiana-style Red Beans, Rice and KJB Farm Andouille Sausage
  • Spicy Avocado Black Bean Hummus Tacos
    Fresh Avocado Slices, Red Onions, Tomatoes and Corn Salsa on Flour tortillas with Salsa & Shredded Lettuce
  • Trolley Chili Spaghetti
    Trolley’s Homemade Chili with loads of Keener Farms Ground Beef, topped with cheese on request

Choose a $5 pint of Craft Beer, a glass of House Wine, or house cocktail with your meal, or substitute any soft drink, tea or juice.

The Wellington Grille

First Course

  • Boston Bibb Lettuce, Sliced Pear, Gorgonzola Cheese, Blueberry Bagel Croutons, Watercress, Diced Peppers and Onions. Tossed in a Bourbon Vinaigrette
  • Our Signature House Salad, Iceberg Lettuce, Romaine, Kale, Red Leaf Lettuce,
  • Red Cabbage, Carrots. With your choice of dressing.

The Main Event

  • Lightly Dusted Pan Seared Tilapia ~ $20.16
    Topped with a Cajun Shellfish Sauce, Served with Cheesy Roasted Red Pepper Grits and Roasted Corn
  • Asian Style Barbecue Pork Ribs ~ $25.16
    Served with Fried Rice and Asian Slaw
  • Grilled 8oz. Prime Sirloin ~ $30.16
    Marinated in fresh Herbs, Garlic and Extra Virgin Olive Oil
    Topped with a Marsala Balsamic Demi Glace
    Served with Roasted Redskin Potatoes and Snow Peas.

And to Finish…

  • Fresh Cranberry Apple Crisp
  • Decadent Chocolate Reese’s Peanut Butter Pudding

Add a glass of our Featured Red or White Wine ~ $5.00

Wheat Penny Restaurant

4 courses for 25.16

We will be serving our regular menu minus a couple of the entrees

Amuse Bouche

  • Freshly-baked Focaccia Bread studded with chopped Prosciutto Ends, Olives and Roasted Cherry Tomatoes

First Course

  • Beer-steamed Winter Mussels with Garlic, Parsley and Thyme
    or
  • Eggplant and Porcini Meatballs with Tomato Sauce and Parmesan

Main Course

  • White Wine and Tomato-Braised Country-style Pork Ribs with Polenta and Broccolini
    Or
  • Classic Chicken Piccata with Crispy Yukon Golds and Green Beans
    Or
  • Housemade Ricotta Gnocchi with butter, spinach and cheese

Dessert

  • Pecorino Romano Cake with Candied Cherry Tomatoes and Olive Oil Gelato
    Or
  • Tangerine Chocolate Swirl Ice Cream with Chocolate Mint Cookie (Vegan)
    Or
  • Dark Chocolate Ricotta Cake with Whipped Cream (Gluten-free)
Winds Café

From Jan 26 thru the 29th

1st course

  • Fried Brussels Sprouts with Slab Bacon and Sherry Caper Vinaigrette
  • Russian Mushroom Soup
  • Pear, Walnut and Blue Cheese Salad with Roasted Pear Vinaigrette

2nd course

  • Seared Salmon with Beurre Rouge
  • Grilled Flat Iron Steak with Red Wine Mushrooms
  • Butternut Squash Risotto

3rd course

  • Chocolate Panna Cotta with Ceylon Cinnamon Sauce
  • Almond Cake with Candied Kumquats
  • Pavlova with Fresh Fruit

25.16

DAYTON BREW HA-HA: A Midwest Mash-Up & Ticket Give Away

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1397659_1595460254023814_8207981117539499827_oFor the 5th year in a row The Montessori School of Dayton will host a craft beer fundraiser,  which will take place Sat, Jan 30th at the school. This year Dayton Brew Ha-Ha showcases world-class beer produced in the Midwest. Proceeds from the event will go to the school’s capital improvement fund.

While the East and West coasts are generally thought of as brewing epicenters, the Midwest has been not-so-quietly producing our own superstars. From established breweries like Founders, Bell’s, Jackie O’s, and Upland to rising stars like Rhinegeist, MadTree, and North High, to all of local breweries that dot the Miami Valley, the Midwest has become a beer scene that rivals both coasts. Kevin J. Gray, co-chair, explains that, “The goal of the MSD Brew Ha-Ha is to help showcase the remarkable brewing talent of our region. Most of the breweries at the event are easily within half a day’s drive from Dayton or less. There has been tremendous brewery growth in the region, so we’re pleased to present not only established breweries, but also newer ones that people haven’t had a chance to try yet.” The beer list will showcase approximately 50 beers from the region and is curated to appeal to those new to craft beer, hardcore beer geeks, and everyone in-between.

New this year, a VIP hour that starts at 5 pm. VIP attendees will receive an additional 5 beer tickets, appetizers, and will have early access to rare beers in a much smaller, more intimate crowd. We’ve been given an exclusive peek at some of the specialty beers you can expect:

Firkin of double dry hopped Head Hunter from Fat Heads
Maple Letters to the Underworld, served in a cask from Nowhere in Particular
2015 Kentucky Breakfast Stout
Bell’s 30th Anniversary
BA Siberian Night from Thirsty Dog
BA Total Eclipse from Maumee Bay
10931102_1590300401206466_5177913593431249641_n

The Brew Ha Ha Braintrust: Brandy Gorham, Michael Taylor and Kevin Gray.

The 5th anniversary will also see an expanded silent auction. Silent auction items include craft beer-themed gift baskets, as well as larger items like date night packages (that include dinner and babysitting), a meat smoker, a tennis club package, and an overnight in a local B&B just to name a few of the many items up for auction.  You’ll also find games of chance, like beer ring toss, spin to win and a floating beer pond for prizes to amuse yourself with.  You can also pick up a souvenir Brew Ha-Ha t-shirt.

With all the great beer available, you’ll want to grab some some good eats and One Bistro will be on site with a variety of beer-inspired food options available for purchase. One Bistro is a “pay it forward” restaurant located in Miamisburg, where patrons pay what they can afford or trade service for food.  The event will also feature complimentary desserts and coffee at the end of the evening.

Fitting for an event held in an elementary/middle school, craft beer education will be a focus of the evening. Curious about what to try? Tasting guides will be provided to help attendees navigate the room and find beers that match their favorite flavor profiles. Attendees can also talk to one of the roving Beer Ambassadors, who can steer them in the right direction. Those interested in beer history can chat with Carillon Brewing to understand Dayton’s role in brewing. Want to learn to brew beer? Members of DRAFT, the Dayton Homebrewing Club, will be on hand to discuss beer making at home. The program will also include clone recipes of several of the event’s beers, recipes put together by the staff of BrewTensils homebrew supply.

 

12304394_1703849799851525_3827552624413249908_oHow To Go:

The school is located in Kettering, at 2900 Acosta Street. The event takes place at the school on Jan 30, 2015 from 6-10 pm, with the VIP hour starting at 5pm. General admission tickets are $35 and VIP are $50 (while they last). Tickets and more information are available online at brewhahadayton.com.

 

About the School

Montessori-School-of-DaytonMontessori Center of Dayton (MSD) was originally founded as a non-profit Montessori School in 1964 offering a true Montessori education to children between three and nine years old (pre-K through 3rd grade). In 2008, the school made the decision to purchase the current building with the intention of further expanding the curriculum to serve students from the toddler years (18 months) through the eighth grade. Through the purchase of the building, MSD has been able to expand and modernize the classrooms, refurbish the gymnasium and school stage with new flooring, stage curtains and lighting, and add to the extracurricular activities including art, foreign language (Spanish), band, chorus, theater arts and will soon add sporting activities.

 

DMM Ticket GiveAway:

We love to share Dayton’s best events with our readers, so if you’d like to enter our drawing for a pair of tickets to Brew Ha-Ha, just like like this article, fill out this form and leave us a comment telling us about your favorite beer or why you should win.  We’ll post our winner here Saturday, Jan 23rd. [form 55 “DMM Contest Entry – Generic”]

Hard or Soft ? K & R Pretzel Bakery asks… + win $20 worth of Pretzels

By 45 Comments

Second Generation owners of K & R Pretzel Bakery, sister and brother team of Pattie & James Glaze are now serving Hard Pretzels too !

For the first time in 10 years, the K & R Pretzel Bakery is offering Hard Pretzels, made on site.  Yes, it is true, you can have them hard or soft now.

We are also giving away $20 worth of product from this bakery, just comment below for a chance to win.

Have you been to this bakery?  It is in a neighborhood, near the corner of Patterson and Woodman Dr.  It is one of the most interesting Food Adventure spots we have ever encountered.  And we discovered, there is a lot to love about this place.

K & R reminds many Daytonians of their childhood elementary school days, and 10 cent pretzel Tuesdays.  These exact pretzels were the ones we ate as kids.  We are very happy to have found the place where they make these soft bites of heaven.

 

HERE’S THE SKINNY:

— Tucked into a neighborhood at 1700 Flesher Avenue in Kettering,  is a humble building with a great products and a great prices.  They are open Tues – Fri 10am – 4pm, and Sat 11am-4pm.

— K & R Pretzel Bakery is a family owned business and the entire operation is based on a huge soft pretzel making machine, and a hard pretzel stone oven.

The Hard Pretzels now being served at K & R Pretzel Bakery on Flescher Ave, near the Woodman and Patterson intersection

— Started in 1967 by Karen & Ralph Glaze, hence the K & R name, Ralph learned pretzel making from a German pretzel maker.  In their heydey, they manufactured 7,000 pretzels a day.

— Today the bakery is run by the next generation, siblings Pattie and James Glaze.  The friendly duo have carried on the tradition of their parents.  If you have not been here, you are missing out on a piece of Dayton nostalgia.

— The machine which cooks the tremendous soft pretzels on a conveyor belt method.   Simple huh?  Make good pretzels,  and they will come.  They have perfected the treat, and K & R’s Soft Pretzels, are some of the best we have ever eaten. (Although Chef House is a die hard fan of Smales Pretzel Bakery)

 

GET THEM HARD-  Here’s how they get them hard at K &R Pretzel Bakery:

— The old brick oven is heated up, and the soft pretzels and dried out until hard.  The oven is about as big as a closet, and looks very old fashioned. (Did you know hard pretzels were discovered by accident when a baker fell asleep and cooked the pretzels too long?)

They have fired up the old brick oven and started making Hard Pretzels again after over a decade !

— The hard pretzels are packaged into bags of 20 each, and sold for $4.00

— WARNING! When we say “hard,” these babies are hard!  Great for dipping in all kinds of dips, cheese, mustard, or even beer!

 

GET THEM SOFT-  Here is the process K & R uses to make some of the world’s most delicious soft pretzels:

— First, they brought a tray of already twisted pretzels out and laid them on the metal conveyor belt at the front of the machine.

— The pretzels get a water bath then they are hand salted before they enter the machine’s oven.

— The pretzels then make their way through oven part of the machine and come out piping hot at the end.  In  fact, they are so hot you can barely hold on to them.

The whole process takes about 10 minutes, and you can choose with salt, without salt or light salt.

The Big Ragu will go on record as saying “K & R has the best Soft Pretzels in the world.”

Watching this machine work is a mini-event in itself.  It is a great place to bring kids, as it has a slight, old Willy Wonka feel to it, and it is a memorable place with lots of personality.

Our important tip on the soft pretzels: The fresher these pretzels are, the better they taste.  It is better to eat them now than later.  They even sell various packaged sauces for dipping your pretzel, but we like them plain or with mustard.

Oh but wait, there’s more …. K & R Pretzel Bakery also has one of the most extensive offerings of “old time” candies we have seen recently.  Hungry Jax, The Big Ragu and Chef House share some of their favorites below.

Win $20 worth of pretzels by commenting below, we will pick a winner at random next week.

 

OTHER MUST EATS:

— CANDY CIGARETTES:  Where else on earth can you corrupt your nieces or nephews with some candy cigarettes for only 25 cents a pack?  At that price, the candy cigarettes are a steal.

Who remembers Candy Buttons on paper ?

— CANDY BUTTONS:   As a kid, do you remember candy buttons on a piece of paper?  They have the exact same candies as K & R Pretzel Bakery.

— SWEDISH FISH: Chewy and flavorful, just like you remember them.  They might pull out a filling or a loose tooth, but the taste is worth it.

— BUBBLE GUM CIGARS: Green, yellow, pink and other colors, the gum cigars were always  favorite.  Your jaws will be sore after taking this trip down memory lane.

— CHOCOLATE COVERED PRETZELS:  White or milk chocolate covered pretzels.  You can’t go wrong here with this treat.  Best served around the holidays, or tucked into a bag somewhere so you can indulge yourself.

 

Honorable Mention: K & R Pretzel Bakery has popcorn for sale too.  The popcorn, popped on site are in little or large bags.

Hard to find, Nostalgic Candy like “Sugar Babies”

They even have a cooler with cold soft drinks.  

The bakery is old and unique.  It is different and some may say odd, but we love this place.  They maintain their roots and the pretzels have the same great taste with a recipe that is unchanged for decades.   Every time we are in the area, we try and stop by for a pretzel or three.

Now, how do like them Hard or Soft?  Get down there and find out.  Order your pretzels today!

Please browse even more photos of the bakery below.

WANT A CHANCE at $20 WORTH OF PRODUCTS at K & R PRETZEL BAKERY?

JUST COMMENT BELOW AND ONE WINNER WILL BE CHOSEN AT RANDOM NEXT WEEK.

Like this article?  Food Adventures writes feature articles, every week, right here on DaytonMostMetro.com , highlighting local eateries, festivals, food stops and more.  Join the more than 5,000 fans following us on Facebook by clicking HERE.

Soft Pretzels

Bags of Hard Pretzels for Sale

Bubble Gum Cigars

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The Big Ragu getting some pretzel goodness

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pattie takes fresh pretzels from the machine and bags them up

The machine that makes the pretzels

Mustard with that?

Bakery at 1700 Flescher Ave

Candy cigarettes for 25cents

Incredble

Satellite Wafers

Popped on site

Chocolate covered

Size comparison

Old oven with Hard Pretzel Racks

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Signage

Swedish fish

Soft or Hard? SOFT on this one

Hand thrown salt

Up close

Dogs and Burgs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Kookabura lives in the old gum tree

Slices

Soft Pretzels since1967

 

 

Pretzel Bath

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Dive Bar Tuesday: Dog’s Breath Tavern

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Fat Heads and pool? What more do you need?

Fat Heads and pool? What more do you need?

Last week was cold. And snowy. So when we were looking for a dive bar to visit, we wanted something relatively central. There are many in the area that we have been to, but one I had always been curious about but had not explored. Well, not since I moved to the great city of Dayton, and it was better known as Alan’s Billiard’s and Brew. When it was Alan’s, I remember pool tables as far as the eye could see and beer that was exactly what beer should be: inexpensive and cold. I don’t remember much in the way of food, but who needed it? It would just ruin the flow of beer and pool.

Bits and pieces of it became the new Dog’s Breath Tavern (1912 E. Whipp Rd, Kettering, OH), which after a brief stint with a previous owner was relaunched under new ownership just over a year ago. This is where we chose to head over for our Dive Bar Tuesday. We had not heard anything about the bar, but the parking lot was always full when we drove by. People more hip to the Dayton food scene, namely The Food Adventures Crew, explored the food and gave it their stamp of approval. Normally there are football games on, people on stage belting out karaoke favorites, and bands testing the limits of the sound system. The bartenders would be taking care of customers like pros, and games of pool and darts would be going on.

Unless it is a week night during the first real snowfall of winter. Then there are a handful of people chatting warmly at the largely empty bar. Much of what we found out about the weekend shenanigans was from the bartender that night. He was incredibly friendly and informative, as well as multi-talented. Not only was he the bartender, but the cook as well. There are several dart boards for metal tipped play and some pool tables that were enjoying some action the evening we were there. Checking out the signs around the bar, there is something interesting going on every night; beer specials, trivia, 2 4 2’s Day (a wide variety of $2.42 specials on Tuesday evening, and karaoke to kick off the weekend. The one that caught our eye was the food truck rally. They have a kitchen (more on that in a few sentences), but they are willing to support local businesses and bring food trucks to a place where few are going to tread. The only other place I have seen food trucks in this area is Eudora Brewing.

So much room for activities...

So much room for activities…

During an evening of drinking, you are going to get hungry. Fortunately, they have a kitchen to take care of that for you. The menu consists of solid bar fare like burgers, wings, and appetizers like jalapeno poppers and cheese sticks. We had to try the burger (of course), their signature Dog Bones (egg rolls filled with an assortment of unique fillings), and one other thing. Since we were enjoying beers that night, we also added the pretzel bites. What goes better with beer than pretzels? The burger (which came with chips) was lovely. We tried the Barbecue Pulled Pork Dog Bones, and were impressed with the flavor, though there was a lack of traditional barbecue sauce. The pretzel bites…well, we were really unsure about them, so we had to get a second order. For evaluating purposes, of course.

Did we mention beer? They had an excellent selection of beer, from the ones you would expect every bar to have to local favorites like Yellow Springs and Warped Wing. Their selection of craft beers is a fine one, and the ones we had went down well. You have your choice of taps which are always rotating, bottles, and cans of other favorites. If you want to keep up with the beers they have, you can find them on BeerMenus and keep tabs on their changes. The bartender knew his way around the taps and bottles, which is a good thing. The impressive chalk board and printed menus on the table had not been updated in a while. There is a cocktail menu as well, filled with comfortable favorites like the classic Dirty Martini and Cosmopolitan. The staff has added their own unique cocktails like the Dog Gone Good Martini and the DBT Bulldog for good measure.

We are planning on making a return trip in the future, and not just because of convenience. The atmosphere was friendly and the food was delightful. Did we mention the pretzel bites? There will be other beers to explore the next time we step in, and a few cocktails to try out as well. I am not sure anyone in our group is going to step up for karaoke, but when the pool tournament starts up, count us in!

 

The Old Arcana Cooking Classes

By

11741249_1127724050576563_8320600847685389933_o-1-1Chef Jeff Besecker of The Old Arcana has announced their 2016 schedule of cooking classes.  Here’s your chance to join the Arcana team in the kitchen at 109 W. George Street in Arcanum, and learn to prepare dishes with familiar flavors as well as recipes that push your taste buds to new and exciting places.

Classes include a blend of demonstrations from the  kitchen crew as well as hands-on lessons that attendees will prepare themselves.  Because their kitchen space is small, classes are limited to 8 students each to ensure plenty of room to work and learn, so be sure to register early to ensure your spot! Classes run $45 and you can register online.

Here’s the upcoming class lineup:

FEBRUARY 17TH: 6PM
Stocking up for Winter: 3 Hearty Soups = Multiple Meals

During this class we’ll learn how to make a rich and savory Chicken Stock and a spicy and healthy Vegetable Stock that serve as the base for three delicious soups that will keep you warm and fed all winter long.

You’ll learn how to make:

  • Herbed Chicken Stock
  • Spicy Vegetable Stock
  • Herbed Chicken Noodle Soup
  • Asian Ginger Vegetable Soup with Rice Noodles
  • Hearty White Bean, Kale & Chicken Thigh Stew

This is a Demonstration Class. You’ll watch the Arcana kitchen team create each stock and soup step by step, and then we’ll all enjoy 3 soups together with crusty Bakehosue Bread & Cookie Company bread. Recipes are included to take home.


MARCH 9TH: 6PM
Spectacular One Pot Meals: Coq au Vin!
(Channel your inner Julia Child)

Channel your inner Julia Child and learn how to make one of her signature one pot dishes: Coq au Vin. A traditional French dish, Coq au Vin is chicken braised in red wine with pearl onions, mushrooms, and lardons of pork (bacon!). Although the recipe began as a rustic, peasant dish, when prepared correctly Coq au Vin can be an impressive meal for guests with an elegant presentation and a spectacularly rich and complex sauce. During this class, you’ll enjoy a variety of cheeses and fruit while we’ll demonstrate how to build your Coq au Vin correctly. Then we’ll enjoy a previously cooked version (Coq au Vin takes a long while to simmer) over hot buttered noodles with a crusty with French baguettes from Bakehouse Bread in Troy. A light mixed greens salad with apples, goat cheese and walnuts will be served on the side.

This is a Demonstration Class. You’ll watch the Arcana kitchen team create Coq au Vin step by step, and then we’ll all enjoy our meal together with crusty bread. Recipes are included to take home.






MARCH 23RD: 6PM
Baking Bagels!

In 2014, Chef Jeff’s Ozro & Ray’s Authentic Homestyle Bagel recipe was voted “Best Creative Bagel in Ohio” by Ohio Magazine. We’ll teach you the secret to making this fun and easy twice-cooked specialty at home. Get the techniques to mix, proof, shape, boil and bake a great bagel, complete with classic toppings and fillings. Plus, you’ll learn to make flavorful compound butters and cream cheeses that will remain a “must” on your breakfast table from now on.

At the end of class, you’ll enjoy trying the piping hot bagels you made with cream cheese, smoked salmon and all the fixings.

You’ll learn how to make:

  • Chef Jeff’s award winning bagel recipe
  • Flavored cream cheese
  • Compound butter

This is a Hands-On Class. You’ll watch the Arcana kitchen team create some elements of bagel dough, then you’ll get your hands in dough and learn how to weigh, roll and shape bagels! You will be on your feet cooking most of the time so please wear comfortable, closed-toe shoes and clothing that you don’t mind dusting with a little bit of flour. Recipes are included to take home.

 

 

APRIL 6TH: 6PM
Date Night: Making Meatballs!

Create your very own “Bella Notte” with your favorite someone… learn how to make Pasta with Meatballs at The Old Arcana! Grab your date and get ready to enjoy a tactile, hands-on culinary evening.

Screen Shot 2016-01-17 at 3.31.37 PMYou’ll learn how to spice and hand-roll some of the best meatballs you’ve ever eaten and make marinara sauce from scratch. You’ll also learn the difference between Parmesan cheeses and why true Parmigiano Reggiano is the only choice to make.

At the end of class, you and your date will enjoy your pasta & meatballs with a freshly baked crusty baguette from Bakehouse Bread and herbed compound butter.

You’ll learn how to make:

  • Arcana Meatballs
  • Arcana Marinara Sauce
  • Compound butter

This is a Hands-On Class. You’ll watch the Arcana kitchen team create our fresh marinara sauce, then, you and your date will mix and roll meatballs together! You will be on your feet cooking most of the time so please wear comfortable, closed-toe shoes and clothing that you don’t mind getting messy (we’ll provide aprons). Recipes are included to take home.

APRIL 20TH: 6PM
Making Fresh Pasta: Hands On

Pasta is a pantry staple and every cook should have a repertoire of go-to recipes. In this class you’ll explore both fresh and dried pastas, and gain an understanding of why certain shaped pastas are paired with certain sauces.

Everyone will make a batch of basic egg pasta dough. Using our handy KitchenAid pasta roller and cutter attachment, we’ll make fresh sheet pasta for ravioli and fresh fettuccine noodles. We’ll also learn how to make a basic cream sauce as well as a vegetable based ravioli filling.

The ravioli stamp we’ll be using that evening will be yours to keep!

You’ll learn how to make:

  • Fresh sheet Pasta
  • Fresh Fettuccine

This is a Hands-On Class. You’ll watch the Arcana kitchen team create sauce and ravioli filling, then you’ll dig in and make fresh pasta by hand! You will be on your feet cooking most of the time so please wear comfortable, closed-toe shoes and clothing that you don’t mind getting messy (we’ll provide aprons). Recipes are included to take home.



MAY 11TH: 6PM
Spectacular One Pot Meals: Chicken Curry!
(Fundamentals of Indian Flavors & Spices)

We will introduce you to an Indian pantry full of fragrant spices, healthful vegetables, spicy chilies and succulent sauces and then show you how to use those basics to create a delicious Chicken Curry. We’ll also make homemade naan, a traditional leavened bread. Rice and chutney will be available to enjoy with your meal.

You’ll learn how to make:

  • Chicken Curry
  • Naan Bread

This is a Demonstration Class. You’ll watch the Arcana kitchen team create Chicken Curry and Naan step by step, and then we’ll all enjoy our meal together with rice and chutney. Recipes are included to take home.

So grab some friends, or make it a work outing and sign up for a class.  The best part, you can grab a bottle of wine and drink during these Wednesday night classes, while you’re learning how to make fabulous food.  Sounds delicious!

 

Bellbrook Hosts Chili Cook Off

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3lowcusvwr9lpbktw63obv86ny17zlk8Everyone is welcome to attend this event, but if you consider yourself a chili connoisseur, we dare you to put your recipe to the test by entering in our 1st Annual Chili Cook-Off.

Attendees can taste and vote for their favorite chili, or just spend time with family and friends. The park district will also be having guided walks through our wooded trail, so you can first enjoy the chilly weather outside and then enjoy the warm chili inside. There will be a small fee associated with tasting the chili to help raise money for the Family Resource Center in Bellbrook, otherwise it is free to be a part of the festivities. Volunteers will get free tastes.

To become a chili competitor or volunteer contact the park district for details. Chili champion will be award the “Cheesy Chili Trophy” and bragging rights until next winter!

Chili Competitors need to pre-register by 1/20/16 (the Wednesday before the cook off).
Ages: For all ages (children must be with an adult)
Cost: FREE for competitors or $1/cup of chili comes with voting rights and traditional sides

Christopher’s Welcomes Chef Don Warfe

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From Right to Left: Chef Chris Robinette, Chef Don Warfe and Chef Ron Brown

Christopher’s is pleased to introduce Chef Don Warfe, their new head dinner chef, and invite you to a very special Meet the Chef Dinner on Wednesday, January 20th.  Formerly of Trolley Stop and Zetland Street, Chef Don will be preparing a three-course menu of modern, healthy, winter comfort fare from 5:00 to 9:00pm and personally greeting each table that orders it.

“As a chef, I’m focused on using fresh, local, seasonal ingredients.  That’s what I’m passionate about” explains Chef Don regarding an approach he describes as innovate, creative culinary art steeped in traditional techniques.  “It’s important to set high standards and meet the expectations of customers while also offering cutting edge meals.”

Indeed, Chef Don arrives at Christopher’s with an impressive background, having trained with some of America’s top chefs in Philadelphia, New York and Colorado before returning to his hometown of Dayton, OH to be close to family.  He describes many adventures, perhaps highlighted by a stint as Chef Consultant for the television show Kitchen Nightmares with Chef Gordon Ramsey.

“I take pride in knowing I do something well” Chef Don continues.  “Fresh, healthy and local cooking often takes more investment of time and energy, but it is worth it to create a higher quality, more nutritious product for customers.  Ingredients are tools for culinary art, much like a painter’s paints or musician’s instruments, and cooking is my craft.”

Visit Christopher’s, located at 2318 E. Dorothy Lane in Kettering, Monday – Saturday: 7:30am – 9pm.

Young’s 147th Birthday Celebration Means $1.47 Specials

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youngs1This Friday through Monday, Young’s Jersey Dairy  celebrates its 147th Birthday with special sales on food and fun all over the farm. A real family business, there are 3 generation’s of Young’s working at the various businesses that are contained on the Yellow Springs complex.  Young’s history begins in 1869 when relatives of the Young Family built the red barn on the then 60 acre farm. They grew grain, raised hogs, and milked cows.  And from there it grew… to what is now one of the Dayton region’s most visited tourist attractions, featuring batting cages, miniature golf, 2 restaurants, and a picnic area that can serve up to 3500 folks. For a complete history, read here.

 

Celebrate at the Golden Jersey Inn, Dairy Store or Udders & Putters

Enjoy special sales on food and fun all over the farm. Red, White & Blue Sundae: 3 dips, 3 toppings, $3.95. Keep the Souvenir Quart Milk Bottle, including a Young’s bottle cap!

Look at the deals we will have featured:

Young’s Farmstead Cheese Specials:
Special sampler package of four kinds of Young’s Farmstead Cheese $4.99
We have two different samplers featuring eight of our farmstead cheeses made on our farm from our delicious Jersey cow milk.  Bring home (at least) one of each sampler.

Dairy Store Specials:
One dip waffle cone $1.4712417968_10153834296263767_5437915646154090593_n
Young’s Farmstead Deep Fried Cheddar Curds is $2.99
Cheeseburgers $1.47
Kid’s Meals $1.47

Golden Jersey Inn Specials:
Young’s Farmstead Deep Fried Cheddar Curds is $2.99
Cheeseburgers $1.47
Kid’s Meals $1.47

Udders & Putters Specials:
Game of miniature golf $1.47
Medium bucket of golf balls $1.47

Our Birthday only comes once a year!
Help us celebrate by stopping by and taking advantage of the good deals!

Learn To Cook A Taste Of Peru

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ChefMargotIf you have not been to Salar, in the Oregon District, you are missing something spectacular. Peru’s traditional dishes carry flavors from Spain, China, Italy, West Africa and Japan. Salar adds classical French technique to create a World-Fusion cuisine that blends the strong French, Peruvian, and Mediterranean influences. Executive chef Margot Blondet came to the United States from her native Peru in 2005. Her menu reflects her love for her home country, as does her generosity. Salar donates ten percent of all food purchases at the Chef’s Table to Kuychi Runa, a charitable organization that helps children living in the mountains of Peru.

CHEERWINE: A North Carolina Legend Comes North

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Apparently this bubbly cherry concoction is a big deal and Oinkadoodlemoo BBQ  just proudly announced they will be the first in the area to serve it starting next week, both from the fountain and in 20 ounce bottles at their three locations:  Randolph Plaza on Main Street in Clayton,  and in the lobby of the Key Bank Tower downtown Dayton and in the brand new Miamisburg location that opens next week.

images-34Nicknamed the “Nectar from North Carolina” it was created in 1917 in Salisbury, North Carolina by a general store owner named L.D. Peeler.   This  soft drink with a hint of wild cherry and a bubbly effervescence became an immediate hit. Folks from all around the county came to LD’s store to give it a try.  When the patriarch passed away in 1931, L.D.’s son Clifford took over the company, and, today, Cliff Ritchie, Clifford Sr.’s grandson and the founder’s great-grandson, helms the soda company.  The name actually comes from the drink’s burgundy color and the cheerfulness drinkers experience after that first sip.  But have no fear, there is no wine involved, but it is said to be intensely carbonated, more so than your average soda.

In 1953, President Eisenhower was apparently so overcome with excitement at his first taste of the soda, he was reduced to the two-syllable exclamation, “Ike likes!”, proving that talking about yourself in the third-person always makes you sound like a moron, even if you’re the President.

images-1It was only in the ’90s that Cheerwine became available outside North Carolina, and they only expanded as far as its sister state, South Carolina. Through a recent partnership with Pepsi Bottling Company, Cheerwine has plans to be available in all 50 states.  This stuff is such a big deal that at the Food Lion, a Salisbury, NC-based grocery chain,  you can even get Cheerwine ice creams, sherbets, and cream bars, while a local bakery also makes Cheerwine cakes and the local Krispy Kreme