Dayton Dining

Fall Menu Arrives At Lily’s Bistro

October 2, 2015 By Dayton Most Metro

Fall has officially arrived in the Miami Valley and with it, Lily’s Bistro at 329 E 5th Street in the Oregon District presents their latest seasonal menu. Focusing on the change that comes with the autumn in Ohio, Lily’s head chef, Mariah Gahagan has designed a menu perfect for enjoying over the shortening days and cooling nights. “We start with the ingredients that we can get fresh, and locally whenever possible, and then build from around that,” said Mariah Gahagan. “There are a few returning favorites this fall along with a number of new things we’re excited to share with our diners.”

Highlights from the fall menu include Miso Smoked Trout, Chorizo and Clams, Iron Skillet Spoonbread, Short Rib Ossobuco with Bone Marrow, Seared Duck Breast with Pomegranate-Orange Gastrique (pictured below) and Cavatappi Pasta. “We also feature a changing cocktail menu and this season there’s a real focus on rich autumnal flavors like brown sugar, dark berries, maple syrup and more,” said Emily Mendenhall, general manager.

Bistro is open Tuesday-Thursday, 5pm-10pm; Friday and Saturday: 5pm-11pm, with lunch service Tuesday-Friday, 11:30am-3pm, with weekend brunch service Saturday and Sunday, 11am-3pm, and with family style fried chicken dinner, Sunday 5pm-9pm.

For the full fall menu, please see below:

As the holidays approach, Lily’s Bistro is also available for private parties. Contact 937-723-7637 or at [email protected] for more details.

Sweeney’s Celebrates 21 years with 4 Course $21 Menu

October 1, 2015 By Dayton937 Leave a Comment

Celebrating 21 years in business !

Sweeney’s Seafood Bar & Grill in Centerville, has just turned 21 years old ! To celebrate this milestone Sweeney’s is having a special menu now through Sunday Oct. 4. It features a 4-course meal from Chef Kruse‘s “select your own dinner” menu for only $21.00.

HERE’S THE SKINNY:

— You may choose one item from the 4 categories APPETIZERS, SOUP/SALAD, ENTREES and DESSERT.

CLICK HERE TO SEE THE FULL MENU

— Sweeney’s is located at 28 W. Franklin Street in downtown Centerville

— HOURS:

Mon – Thu: 4pm – 9:30pm

Fri -Sat: 4pm – 10:30pm

Sun: 4pm – 8:30pm

The Food Adventures Crew are big fans of this special menu. While all of Chef Kruse‘s choices are winners, we have a few “suggestions” about the menu’s MUST EATS !

— PUMPKIN SHRIMP APPETIZER : Truth be told, we love their breaded shrimp, so when we heard the panko breaded shrimp were going to have a pumpkin yogurt dipping sauce, we were sold. A specialty dish, rarely seen, and perfect this time of year.

Clam Chowder from Sweeney’s

— ESCARGOT APPETIZER: Yes, snails are must eats. Cooked in a buttery garlic sauce, the strange delicacy is a delicious acquired taste. Typically served with mushrooms in the sauce, it is a wonderful and yet again, rare treat. Try a Food Adventure on your fork!

— NEW ENGLAND CLAM CHOWDER: Sweeney’s has some great soups, and this is one of them. Chunky potato cubes, creamy broth and loads of clams in this one. Thick soup, served with tableside bread. Bring on the crisp weather.

— PECAN ENCRUSTED SALMON: Fresh salmon, cooked perfectly. If you love fish, this is the one for you….

— CRAB and SCALLOP STUFFED SOLE: A rich tasting dish, mixing the crab and shrimp lover, with the fresh fish lover in you. This is a very unique looking dish, and a Sweeney’s specialty.

Use this opportunity to have your own Food Adventure celebration at Sweeney’s Seafood. Don’t forget, they have a nice selection of microbrews on tap too. This menu matches up perfect with wine or a nice beer. Happy 21st !

Chef House, Hungry Jax and The Big Ragu share a Food Adventure article each week on Dayton Most Metro.

For more info on area restaurants and must eats, “like” FOOD ADVENTURES on FACEBOOK by clicking HERE.

Please browse our photos below for more of Sweeney’s Seafood dishes.

As they say at Sweeney’s…. Sea ya soon !

A Centerville tradition for over 2 decades

Escargot and a mushroom on bread –

Clam Chowder – Thick and Chunky – like the Big Ragu

Happy 21st Birthday to Sweeney’s Seafood House !

Crab and Scallop Stuffed Sole

Great Selection of Microbrews on Draft at Sweeneys

Facing 725

Escargot and Mushroom on a piece of bread

A Garlic Buttery Food Adventure – ESCARGOT ! Yes, snails

Back door of Sweeneys

Starting things off with a salad

In New England they call it “chowda”.. at Sweeney’s we just order and eat it…

Osaka: New Buffet with Conveyor Belt Sushi

September 29, 2015 By Dayton937 Leave a Comment

Raw Salmon Sushi & Raw Salmon Sashimi

A new Japanese / Chinese Buffet called Osaka has opened behind the Dayton Mall and the Food Adventures Crew has the scoop after a few visits. The newly remodeled building formerly housed Max & Erma’s for decades, and most recently Hazel Grill. The place is basically a buffet, yet they are trying to distinguish themselves by doing a few things differently.

One attraction at Osaka, is the “Conveyor Belt of Sushi.” Now, this is not the typical conveyor belt sushi at restaurants that winds its way around the dining area and is priced based on color of the plate you pick up. No, this is just a side attraction and part of the “All You Can Eat” concept.

But this concept is a bit different at Osaka Sushi and Hibachi Buffet.

Owner/ Manager John Weng of Osaka Buffet

Gone are the metal steam pans, replaced by large family style, white serving dishes. Each dish looks more appetizing. Owner/Manager John Weng told us that this allows for a smaller quantity on each dish, in the hopes that no buffet item sits too long. Beyond that, this buffet is similar to the ones you have seen in the past, although this one seems a little cleaner.

We have visited Osaka four times since it opened, and have tried virtually every menu item. Here are the Food Adventure findings…

HERE’S THE SKINNY:

— Osaka Sushi & Hibachi Buffet is located at 8901 Kingsridge Dr.

— Buffet prices are as follows: Lunch = $8.95, Dinner = $14.95

— Not a fan of “All you can eat?,” that’s ok ladies, you can order from a full Sushi, Japanese and Chinese Menu.

— Hours are: Monday – Saturday 10:30am – 10pm, Sundays 10:30am – 9:30pm

Prawns on the Buffet

— Buffet highlights include:

A sushi conveyor belt with plates of 2-3 pieces of sushi

A raw hibachi bar and grill, where you mix your ingredients and a hibachi cook stir fry’s your mixture with your choice of sauce.

Appetizer area and Main Entree bars

Soup, Fruit and Dessert areas

With dozens of menu items, what are the best eats? From Duck to Crab Sushi, we sort through it all and give you our patented MUST EATS !

MUST EATS:

— THE SALMON SASHIMI: Scope out the conveyor belt for the pieces of raw, sliced salmon with no rice. These slices are fresh and melt in your mouth. Absolutely the best item on the conveyor belt of love.

Spicy Crab sushi with Flying Fish roe on top

— THE HIBACHI RAW BAR & GRILL: Take advantage of your own mini-Mongolian Grill. Whatever your concoction of meats and veggies, may we suggest you ask for your mixture to be cooked in the Brown Hibachi Sauce. It is absolutely delicious.

— SPICY CRAB SUSHI with FISH ROE on TOP: These are easy to spot, because they have colorful fish eggs sprinkled on top of the sushi roll in colors of green,black or orange.

— THE CRAB ANGLE: These huge, triangular deep fried snacks are STUFFED with crab and cream cheese. The result is a big, filling couple of bites of cheesy goodness.

— THE DUNGENESS CRAB: Hardshell crabs, cut in half and separated at the leg joints. The leg joints are then battered and stir fried with a brown sauce. The result is a crab crackin’, shell suckin’ good time.

— CHEESEY MUSSELS: Baked Mussels in the shell, covered with creamy cheese mixture. Perfect description would be “they’re heavenly.”

— RAW OYSTERS: Rarely seen on buffets in Dayton, take advantage when you see these bad boys laying out on ice.

Honorable Mention: The Crab Nigiri Sushi was huge and delicious. Also, the Fried Shrimp are nothing short of addicting.

The Conveyor Belt of Sushi runs the entire time, replacing and adding plates constantly.

So there you have the lowdown on Osaka Sushi and Hibachi Buffet, the newest buffet in town. Smaller plates, less waste, fresher food

is their philosophy. They have some great items, we are fans and hope the restaurant takes hold for a long time.

Osaka is a perfect place to push your pallet comfort zone. Try new things from crawfish to frog legs. Come out to Kingsridge Drive by the Dayton Mall and experience your own little Food Adventure. P.S., the conveyor belt doesn’t work if you sit or stand on it … just kidding, but don’t try it anyway…

Want to try something fun? Go to Facebook and “Like” Food Adventures by clicking here. Join the thousands that like us on Facebook, and love us in their hearts. Are you an Instagram Junkie? Then follow us there at #dayton_foodies

In the meantime, browse the photos below from our visits to Osaka Sushi and Hibachi Buffet.

Serving plates, no steam pans – smaller quantities means fresher items

A view of the Sushi Conveyor Belt in the corner of the Buffet Area

Pepper Pork and General Tso’s Chicken

Crab Angle – These are incredible and gooey and cheesy and OMG

The sign out front on Kingsridge Dr.

Baked Salmon

Stacking the sushi plates

Some Pink Sushi

Shrimp Tempura with Fish roe on Top

Half of the Buffet Area

Crab and Avacado roll

Crispy Duck !

Hibachi Area, Sushi Area and Buffet Area

Raw Oysters on the Half Shell

Baked, Cheesey Mussells

Mini tiramisu

Dungeness Crab

Some of the best fried shrimp around

A full plate at Osaka Sushi and Hibachi Buffet

Dungeness Crab – incredible stuff

Crab Nigiri – (Cooked Crab Sushi)

Mussels with Cheese and Fish Roe on top

Shrimp and Crawfish

Desserts

Raw Oysters and Kimchee

Crawfish

Spicy Salmon and Avocado

Hibachi cooked right before your eyes

Fruit Bar

Salads

A night at Osaka

Food Adventure in Progress

Sushi conveyor Belt

Raw ingredients for Hibachi

Serving Dishes instead of Steam Pan Raiders

Serving Dishes on the Buffet – smaller quantity on the plates, means fresher items

Celebrate National Coffee Day with 5 Fun Facts and FREE Coffee

September 28, 2015 By Dayton Most Metro

For many people the best way to start their day is with a big jolt of coffee and the only thing that could be better is if that cup of coffee if free. And on Tuesday, Sept 29th, many businesses are celebrating National Coffee Day by offering Free Coffee!

5 Facts About Coffee

Coffee grows on trees. They can grow to be up to 30 feet tall, but most are cultivated to be around 10 feet tall for easy picking.
Coffee beans are actually the pits of berries. The coffee berries, sometimes called coffee cherries, are an edible fruit that have coffee beans inside.
Hawaii is the only U.S. sate that commercially grows coffee.
Coffee is the 2nd most traded commodity on earth (Oil is first).
Espresso is not a particular type of bean, roast or blend, it’s the way coffee is prepared.

Where to Get FREE Coffee on Tuesday:

Krispy Kreme: free 12 oz. cup and a free Original Glazed Doughnut

Dunkin’ Donuts: free medium cup of Dunkin’ Donuts hot or iced Dark Roast Coffee

Panera Bread: Rewards members have been able to score a free coffee every day of September, so that deal will still be in place for National Coffee Day

Whole Foods: Stores nationwide are offer 12-ounce cups of coffee for $0.25 through September

Third Perk Coffeehouse and Wine bar, 46 W. 5th St: free 8 oz. cup of coffee.

Bad Dog Nice Taco Begins Weekday Lunch Delivery

September 28, 2015 By Dayton Most Metro

Smoked Peach Hot Sauce. Macaroni and Pimento Salad. Belle of Dayton Red Pepper Mayo. All of this and more can be found atop a Bad Dog Nice Taco hot dog or taco, which now can be delivered right to you for lunch!

“We’ve been getting a great response at night and on the weekends out at the cart,” Brian Johnson, Co-owner of Bad Dog Nice Taco, said. “We are really excited to be offering an expanded menu during lunch delivery that will include bacon tots, Nan sandwiches, and more!”

The expanded menu ranges from $3-$9. “The focus is to offer something unique that’s enjoyed by everyone from foodies to people just expecting a dog,” Lee Anne House, Co-owner and operator, said.

For those interested, lunch delivery will run from 11am – 2pm on Monday through Friday throughout the Greater Dayton downtown area. Preordered catering is available region wide. More information on the Bad Dog Nice Taco Facebook page.

Bad Dog Nice Taco Delivery Menu
At Bad Dog Nice Taco we love toppings, sauces, and condiments! On any of the dogs, tacos, tots or mac and cheese choose any three toppings or if you just want to choose one of our signature items, that’s okay too!

The Signature, Chef Made Toppings:
Roasted Jalapeno Crema, Belle Of Dayton , Red Pepper Mayo, Bbq Pumpkin Aioli, Spicy & Creamy Mustard, Pickle Relish, Sweet Red Slaw, Chimichurri, Veggie Salsa, Smoked Peach Hot Sauce, Roasted Jalapeno Salsa Verde, Green Sriracha, Whipped Feta, Macaroni And Pimento Salad, Toxic Beer Cheese

Add meat (chorizo or pulled chicken) to anything for $3
Add an over easy egg and bacon for $3 or just one or the other for $2
Add cheese (crumbled feta or greek yogurt cheese) for $2

Signature Bad Dogs $6
(Made with grass fed beef from keener farms, comes with chips)
1.       Toxic Dog with toxic mustard, toxic beer cheese and bacon
2.       Spice addict with pumpkin bbq aioli, carrot mango habanero sauce and crumbled feta
3.       Veg head with whipped feta cheese, smoked peach hot sauce and chimichurri.
Customize your dog with any three chef made toppings – $6

Signature Nice Tacos $6 for 2
1.       Chorizo with green sriracha, whipped feta and sweet red slaw
2.       Chicken with Belle of Dayton mayo, smoked peach hot sauce and veggie salsa
3.       Veggie with roasted jalapeno crema, chimichurri and pimento macaroni salad.
Customize your tacos with any three chef made toppings – $6 for 2

Bad Nacho: $3
Kettle Potato Chips covered in your choice of three toppings

Signature Crazy tater tots: $8
Bacon! Tots are tossed in bacon drippings, topped with more bacon and scallions then drizzled with Toxic Brewery creamy spiced mustard and Belle of Dayton mayo. $8
Customize your tots with any three chef made toppings – $6

Magic Mac – $6
We make macaroni and cheese the right way! We start with a bacon roux made with local whole milk from Stardancer Creamery. Sharp cheddar cheese and Parmesan finish it up right. Straight up mac for $6,

Customize your mac with any three chef made toppings – $7
House specialty mac and cheese (chorizo, chimichurri, feta and scallions) – $9.

Sides: $3
Dijon feta potato salad
Sweet red slaw
Pimento cheese macaroni salad

Sandwiches:
(Comes with chips)
1.       Chicken and bacon croissant. Ashley’s bakery croissant with a marinated pan seared chicken breast, chopped thick cut bacon, white cheddar cheese, greens and Toxic brewery creamy spiced mustard. $8
2.       Slow cooked pork naan. Pulled pork shoulder on soft naan bread, with pumpkin bbq aioli, greek yogurt cheese and zucchini pickles. This is a staff favorite! $8
3.       Veggie grilled cheese. Pan seared bread with olive oil. Loaded up with squash, zucchini and thin sliced kale with melted white cheddar cheese and finished with Belle of Dayton mayo and cilantro basil chimichurri. $6

Salads:
1. Kale Caesar. Thin sliced crunchy kale with a lemon Caesar dressing and parm. $7
2. Mixed green salad with veggie salsa and sunflower seeds. Choice of dressing on the side: herbed creamy buttermilk, roasted jalapeno crema, sweet white wine vinaigrette and caesar. $6
add chicken($3), bacon($2) or cheese($2)

Soup of the day: $5

We hate to tell you: Olive an urban dive to close

September 27, 2015 By Dayton Most Metro

We didn’t want to report this news….

Olive, an urban dive, will take its final bow on October 10th, 2015.

Owner Kimberly Collett announced today that due to the impasse reached with the buildings owner regarding repair and maintenance issues, the impact its
had on the staff and business, and changes in her own personal goals, that she will let the curtain fall, instead of renewing Olive’s lease, which ends in November.

We tried everything we could to find another feasible way to keep Olive in Dayton, but now that the decision is made, were announcing the close in advance because we wanted to give our staff time to find new work, help our farmers and vendors adjust, and to allow our guests to visit a few last times and use their gift certificates.

Collett attributes the success of Olive to its family of employees, especially over the last year as she was spread thin, since her partner in all things, Bobby, passed away last spring. ”Our Lead Chef, David took the reigns and led Olive to a new level of efficiency and the food and creativity coming out of our kitchen team has never been better. Lead server, Sandy, who has always been the heart of Olive, held the team together even as shes been starting her own fashion business. The whole team really stepped up and kept Olive humming and growing from day to day without me, which makes this decision even harder than it would be otherwise.

It’s been a great run, and we’re so thankful to Dayton and all our die hard regulars you’ve helped make us so much more than we ever dreamed we would be! We’re stopping at the top of our game, which is a hard, hard thing, but change is inevitable and if I’ve realized anything this year, its that life is uncertain, you’ve got to make the most of it and choosing to let go is sometimes the hardest, bravest, best thing you can do.”

Olive, an urban dive will continue normal hours through October 10th.
Lunch Tues-Fri 11-3p, Dinner Thurs-Sat 5-9:30p, Brunch Sat 10-3p (Closed
Sunday & Monday) For reservations please call 937.222.DIVE (3483).

Austin Landing Welcomes Bar Louie & Bar 145

September 24, 2015 By Dayton Most Metro

Austin Landing is significantly expanding its bar scene and enhancing its nightlife culture by opening two new bars, Bar Louie and Bar 145. Both bars will be located beside the new luxury cinema, set to open in 2016 pending Miami Township approvals.
Bar 145, known for its burgers, bourbon and bands, will feature a spacious patio with high rise tables, a 50-seat oval bar split by an industrial size garage door, and flat screen TVs. Utilizing local farmers and purchasing fresh products daily allows Bar 145 to offer customers a vast amount of exclusive specials. With the option to “Stack Your Own,” customers are given an opportunity to create a burger or sandwich choosing from 10 Artisan Cheeses, 14 House-made Sauces, and Over 23 toppings ranging from Roasted Red Peppers to Peach Habanero Chutney to Roasted Duck & so much more!

Made famous for their handcrafted signature martinis, Bar Louie also features an exceptional selection of traditionally and regionally inspired American food including small plates, burgers and sandwiches. Open for lunch dinner and late night dining, their scratch kitchen is always open until last call. The bar will feature 30 draft beers to include imports, microbrews and local favorites as well as over 20 wines by the glass to satisfy both beer and wine lovers. Cocktail drinkers will revel in made to order martinis, mojitos and margaritas made from the highest quality ingredients, fresh fruit and hand squeezed juices. Guests will be able to enjoy themselves at several community tables, the spacious center bar or soft seating areas to socialize or catch the game with friends and family.

Both bars are dedicated to staying local, and providing unforgettable experiences to every guest. Each bar will be 6,200 square feet and plan to open next summer. Pending township approvals, the construction of the bars will begin In October.
“The addition of the restaurants and live entertainment is going to energize the nightlife scene at Austin Landing,” said Marketing Director Kayla Long. This is a great fit for Austin Landing. We anticipate a good presence from the 238 hotel rooms and 274 apartment units in the coming year. Since Bar Louie and Bar 145 are going to be the first late night options to stay open past midnight, Austin Landing is excited to draw in new people who have not yet experienced its one-of-a-kind atmosphere.

15 MUST EATS at DAYTON’s OKTOBERFEST

September 22, 2015 By Dayton937 1 Comment

The Cream Puff from Schmidt’s – our #1 Item

This weekend mark’s one of Dayton’s biggest festivals and Food Adventures of the year, …Oktoberfest!

Held at the Dayton Art Institute, it is a plethora of Beer, Crafts, Cigars and Food. Some blogs will give you tips on parking, but The Big Ragu, Hungry Jax and Chef House have been eating and drinking their way through this festival for about 40 years. So who better than the Food Adventure Crew to sort through the food with their hundreds of thousands of calories in expertise?

Grab your lederhosen and let’s dive in….

HERE’S THE SKINNY:

WHAT: Dayton’s 44th Annual Oktoberfest, a celebration of German food and culture

WHERE: The Dayton Art Institute, 456 Belmonte Park North, Dayton Ohio

WHEN:

— FRI, SEPT. 25th – PREVIEW PARTY SPECIAL EVENT – 7pm-11pm, COST $95 at the gate

— SAT, SEPT. 26th – Noon – 11:00 pm, COST $7 at the gate

— SUN, SEPT. 27th – Noon – 7pm, COST $7 at the gate

Now you know where to be and when. So bring some money and get your eat on… Dayton’s Oktoberfest, where everyone is German for the day !

Get Pumpkin or Apple Strudel at The Strudel Factory Booth

Drum roll and Accordion intro … here we go with our patented feature, the Dayton Oktoberfest’s 2015 “MUST EATS !”

MUST EATS:

— #1 SCHMIDT’S CREAM PUFFS:
Of course the #1 item is one so creamy and rich, you will pass out from pleasure. The line might be long, but the end result is worth it. Grab one of these huge cream puffs from Schmidt’s Booth, all the way from Columbus. The cream puff is as big as half your head, and more delicious than 100 movie stars.

— #2 CHERRY or PUMPKIN STRUDEL from THE ORIGINAL STRUDEL FACTORY:
Another OMG moment at the festival, is when you introduce your friends to this little number. Hungry Jax and The Big Ragu agree that the Apple Strudel and Pumpkin Strudel steal the show. The food lines are not bad at this booth , and the strudel is fresh out of the oven.

— #3 THE BRATWURST in the METTS and BRATS TENT:
We are not sure if these are a German Club item or Dayton Art Institute.. we just know with a little sauerkraut, or Dusseldorf mustard, these babies go great with beer. Chef House’s pick of the fest. She could hang out in this booth all night, and with the beer trucks of course!

— #4 THE GERMAN POTATO PANCAKES from THE “HEY HEY” FOOD BOOTH:
Giant, delicious and cheap. Unfortunately everyone knows about these, so the line is a little long sometimes. Don’t fret, good things come to those who wait, and it’s not like the line to the Beast at Kings Island. But these big potato cakes are beasts in themselves.

— #5 THE GERMANATOR at ZOMBIE DOGZ:
Dayton’s #1 food truck rolls in with this hot dog smothered in braised beef brisket, beer cheese and topped with fried onions. Another original item, where they knock it out of the park. Fight the line, and get the rewards of this one of a kind, big wiener. What’s on your zombie?

Pulled Chicken Sandwich from Smokin Bar-B-Que – Add some of their excellent BBQ Sauce !

— #6 THE PULLED CHICKEN SANDWICH from SMOKIN’ BAR-B-QUE
This Oregon District mainstay, comes in with an entry like a lightning bolt. The pulled chicken is perfectly cooked, but the secret is in the sauce. All foodies know that a condiment table can be where the magic happens and puts the ying to the yang. In this case it is true. Find the extra BBQ sauce bottle and squirt some more on your sandwich. Close the bun, take a bite. If some sauce drips on your finger, just get a canvas and hang an inspired finger painting in the art museum.

— #7 THE SOFT PRETZEL BOOTH:
Happiness is a warm pretzel. We are talking so fresh you can hardly hold it. We mean it, right out of the oven into a napkin, to warming your heart. Soft inside, with the perfect outer crust, this pretzel is meant for some mustard and beer. Warning: you might crave a second one later in the night.

— #8 THE CRAB CAKES from BROCK MASTERSONS: Seared on a flat grill, these gargantuan crab cakes are the best in town. So good, that you will want two. Also a thumbs up for the sauce served with the cakes. It is the perfect touch and very tasty. The crab cakes are full of flavor and worth the treat.

Chicken on a Stick from Bangkok House – Shockingly good !

— #9 THE HAMBURGER at THE HAMBURGER WAGON: Hamburg, Germany.. that’s a town, right? Well this Hamburger Wagon is as old as many towns. Finishing their 103rd year, it is fair to say they are a Dayton icon. We suggest the Double Burger, it is our newest rage at the wagon. And as always “they don’t need no stinkin’ condiments.”

— #10 CHICKEN ON A STICK at BANGKOK HOUSE BOOTH:
The strange looking skewer, the incredible smell off the grill. This busy booth sells all kinds of specialties, but the one to grab is the Chicken on a Stick. The marinated chicken comes out perfectly grilled and the result is a cross between somewhere between tender chicken, and other bites having a slight jerky feel to it. A “must eat at Oktoberfest !

The Huge German Potato Pancakes from “Hey Hey” food booth !

— #11 THE SUPERFOODS BURGER at BRIXX:
Quinoa, spinach, avocados, cranberries and turkey A surprise Food Adventure on a bun that we weren’t expecting. Chris Bhai has done it again with his “out of the box” thinking. ion a burger? YES! But the best thing is the taste!

— #12 THE PUB CHEESE FRIES from DUBLIN PUB:
Most Daytonians are familiar with these rich sinful cheese fries. These hunger busting pub fries, topped with cheese and bacon, deserve a spot on the list. Everytime we order these we find people reaching into our basket and snagging a bite. Grab a batch of these hometown favorites. The are Chef House’s guilty little pleasure!

Dublin Pub’s Cheese Fries have become Legendary

— #13 THE WIENERSCHNITZEL SANDWICH from the GERMAN SCHNITZEL BOOTH:
Pretty much a fried pork tenderloin looking sandwich. It is a good sized sandwich that is easily shared. There is also schnitzel under the Brats and Metts tent in the German Food line. I’m sure a cabbage roll or potatoes would go good with this.

— #14 THE TRADITONAL GYRO from the GREEK ORTHODOX CHURCH BOOTH:
So you thought Greek Fest was your last chance in 2015 to get these? Think again! Take advantage of this rare chance to get the same gyros served at Greek Fest. The only other time you can find these is at World a ‘Fair, We recommend the traditional gyro with everything on it. We feel it is much more flavorful than the chicken gyro.

Hot, fresh, soft pretzels for sale at Oktoberfest

— #15 THE ROADHOUSE PORK CHOP from THE BLACKJACK GRILL:
A giant pork chop, plus a huge grill means the most eye appealing site at the festival. There is nothing quite like watching these huge porkchops cook. Served as a sandwich or by themselves, this is your chance to get a big slab of meat for yourself. Dab it with some of the Blackjack BBQ sauce and it’s time to go to town.

Honorable Mention: The Cabbage Rolls and Saeurkraut Balls are also Food Adventure favorites.

There you have it! Our lists of the 15 Oktoberfest foods that need to meet your mouth this weekend. Did we miss any? What are your favorites that we should have mentioned? Please comment!

Also, browse our photo gallery below for killer pictures of the MUST EATS !

As for beer choices, you are on your own, we are having a food baby and can’t be bothered. But if you want more foodie news, from the Miami Valley’s Food Adventures blog, then “like us on Facebook HERE.

Brats and Metts (Bratwurst and Metwurst)

Who Doesn’t Love Oktoberfest ?

The Germanator from Zombie Dogz

Brixx’s Superfood Burger – delicious !

Another chance to grab a gyro like the ones at the Greek Fest Gyros in 2015

Hungry Jax – not a reluctant foodie in the least

Hello Hamburger Wagon Burger ! HAMBOOOGA !

Black Jack Grill’s Pork Chops … cooking up nice, Frau

We walk around the whole day calling everyone “My Little Strudel !”

Reuben Sandwich from Brock Mastersons

German Pastries everywhere

German Pastry Pretzels

A couple Hamburger Wagon Burgers

Grillin Chicken

Seriously Good stuff

Pork chops on the Black Jack Grill

German Chocolate Sundaes !

Crab Rangoon

LeDoux’s Crawfish Etouffe

According to Big Ragu ….

Don’t eat the Limburger Cheese Sandwich at any cost !

Brats on the Grill

Wiener Schnitzel Sandwich

Sauerkraut Balls for sale

Cream Puffs are works of art.. that’s why we ate them in the Art Institute

Even huge Cinnamon breadsticks

Crab Cake from Brock Mastersons

Like a Twinkie Cream Puff

Apple strudel – one of the best things in the fest

Kibbe Beef Sticks from the Lebanese Church

Oompa Band !

Creme Horny Bayb-ee – yeah baybee

Elephant Ear

The Chicken on a Stick OMG that glaze !

Love the whole wings from Brixx

Beef Schwarma from Lebanese Church

Beer, Cigar – Ragu is loaded

Brixx Burger

Crowded

German Cannoli ???

Guess Who’s Shuffling Into Fifth Street Brewpub?

September 19, 2015 By Dayton Most Metro

Former Cincinnati Bengals’ Ickey Woods will be a guest bartender at the St. Anne’s Hill brewery on Monday, September 21 starting at 6 pm. He’ll be pouring a wide range of Cincinnati Beers on tap and Fifth Street Brewpub will have the #44 Cold Cut Combo as the dinner special! Ickey Woods is raising donations for the Jovante Woods Foundation. The event is open to the public.

All donations and a portion of tips and sales go to Jovante Woods Foundation. To learn more about this organization, visit jovantewoodsfoundation.org.

In addition to Ickey Woods’ fundraiser, patrons will be able to enjoy everything the brewpub has to offer including twelve great craft beers on tap, a wide selection of red and white wine, mixed drinks and FSB signature pub food.

Fifth Street Brewpub’s guest bartender program started in November, 2013 as a way to help patrons give back to area charities.

Fifth Street Brewpub’s hours of operation are: Monday through Thursday 4 pm to 11 pm, Friday and Saturday 11 am to midnight and Sunday noon to 10 pm. For more information, call (937) 443-0919.

Welcome Back Disco Era Cocktails!

September 18, 2015 By Brian Petro

You like Pina Coladas, right?

The 1970’s and 80’s were not good for cocktails. The primary drinkers of the time were trying to distance themselves from the cocktails of their parents, meaning that vermouth and bourbon were out and sweet liqueurs and vodka were in. The balance that classic cocktails enjoyed started to tilt to the sweet side and chemical side. Fresh herbs and squeezed juices were replaced by schnapps of all flavors and hues and juice from concentrate.

Bartending in that era took a nose dive as well. Instead of a career in hospitality, it was seen as a quick fix between “real” jobs. This is still true today, but the perception is changing as hospitality workers see a career path in the industry. The bartenders were not looking to create new cocktails, they were looking to pump out drinks as fast as they could, maybe juggle some bottles while they did it. The craft of making cocktails disappeared into a sea of blue curacao and bottled sour mix.

Fortunately, modern mixologists took the time to brush off some of these discarded cocktails and give them new life. The art of making your own sour elements and syrups have come back into fashion, and there is a class that can teach you how to make these cocktails taste much better than their disco-era counerparts. This class will teach updated recipes for:

The Stinger is back!

The Stinger – Brandy has a lovely flavor all of its own. Burying it with something artificial and syrupy like Crème de Menthe does not showcase its nuances. We will remake this cocktail with simple syrup and freshly muddled mint.
Pina Colada – It is very easy to head out and buy some premade Pina Colada mix. It is almost as easy, and better tasting, to use the original Coco Lopez and fresh pineapple juice to make one yourself!
Tequila Sunrise – Not a difficult one to make, but there are elements you can make on your own to enhance the flavor! No cheap tequila here and juice from concentrate here. We’ll use fresh squeezed orange juice and homemade grenadine to enhance this 80’s staple.
Appletini 2.0 – Will it be neon green? No. But neon colors have not been popular for a long time. You can still make a delightful apple cocktail with all-American Applejack, fresh pressed apple juice, and a little sour mix.

“Re Imagining the Cocktails of the 70’s and 80’s”, taking place at Scratch Event Catering on September 29^th, will help you make all four of these cocktails, plus give you the recipes to take home for your next cocktail party! There will be some time appropriate snacks to munch on while we make drinks to sample and learn how simple it is to make some popular ingredients. Space is limited, so get your tickets soon!

Here’s Your Guide For The Taste of Troy

September 17, 2015 By Dayton Most Metro

Troy Main Street, in conjunction with the Walk to End Alzheimer’s is proud to announce the 2015 Taste of Troy presented by Gordon Orthodontics on Saturday, September 19th from 11:00 AM to 4:00 PM. The event is held annually in downtown to showcase Troy’s many local restaurants.

Visitors to the event can sample the culinary stylings of more than 17 hometown restaurants, enjoy craft beer and local wines in the new beer and wine garden sponsored by Country Concert, listen to live music provided by Square Roots Records, shop at the Downtown Farmers Market which, open until 2 p.m., and check out the plethora of downtown shops.

There will be plenty of familiar faces this year including La Piazza, The Caroline, Basil’s, and Winans, and several new participants including Loudmouth Burgers and The Duck Wagon. “Tastes” will include a diverse array of menu items featuring up to three different offerings from each participating restaurant. Guests can expect Italian, American, Mexican, desserts, drinks, and several other types of cuisine.

“This is an exciting year for us with a new footprint for the event, with food booths lining Main Street, between Plum and the traffic circle, and of course the beer and wine garden” states Stephanie Silk, Marketing and Events coordinator for Troy Main Street. “The Taste of Troy is always a vibrant and fun event for our community and we hope that with the new layout, restaurant line up, and the addition of the beer and wine garden, more people will be drawn to our downtown to enjoy all that Troy has to offer!”

Admission to the Taste of Troy is free and open to the public thanks to the generosity of Gordon Orthodontics, Emerson Climate Technologies, Country Concert, Square Roots Records, Steve and Marty Baker, the ITW Foundation, Koverman Staley Dickerson Insurance, The Buckeye Insurance Group, Erwin Chrysler Dodge Jeep, Troy Community Radio, WYSO, and the Troy Tribune.

Tickets for food tastes and drinks can be purchased at the Taste of Troy. For additional information, contact Troy Main Street at 937-339-5455.

Shiver Me Timbers- Free Doughnuts Ahead!

September 17, 2015 By Dayton Most Metro

Ahoy There Mateys!

Saturday, September 19, any buccaneer to enter a participating Krispy Kreme and talk like a pirate gets one FREE Original Glazed® doughnut. To the landlubber who dares to wear full pirate attire goes a bounty of one FREE dozen Original Glazed doughnuts. Offer good on International Talk Like a Pirate Day, September 19th, only. Visit http://KrispyKreme.com/Pirate for more information.

To claim yer bounty on September 19, ye must:
• Come in to a participating Krispy Kreme shop and Talk like a pirate for one FREE Original Glazed doughnut.
• Come in to a participating Krispy Kreme location in full pirate costume for one FREE dozen Original Glazed doughnuts. Qualifying pirate costumes must include three or more of the following items:

• Eye Patch
• Pirate Hat
• Bandana
• Peg Leg
• Parrot on Shoulder
• Pirate Shirt / Loose white shirt
• Knickers
• Leather Belt
• Silver and gold necklaces and earrings
• Pirate Hook
• Pointy black boots or ragged brown sandals

NO WEAPONS ALLOWED!

Offer good for one free doughnut per customer who talks like a pirate to a Krispy Kreme team member at a participating shop. One free dozen Original Glazed doughnuts per customer who wears a full pirate costume into a participating Krispy Kreme location. Redeemable on September 19, 2015 only at participating Krispy Kreme US locations
Now if you really want to talk like a pirate here are some tips from TalkLikeAPirate.com:

Ahoy! – “Hello!”

Aye! – “Why yes, I agree most heartily with everything you just said or did.”

Aye aye! – “I’ll get right on that sir, as soon as my break is over.”

Arrr! – This one is often confused with arrrgh, which is of course the sound you make when you sit on a belaying pin. “Arrr!” can mean, variously, “yes,” “I agree,” “I’m happy,” “I’m enjoying this beer,” “My team is going to win it all,” “I saw that television show, it sucked!” and “That was a clever remark you or I just made.” And those are just a few of the myriad possibilities of Arrr!

Advanced pirate lingo; or On beyond “Aarrr!”

Beauty – The best possible pirate address for a woman. Always preceded by “me,” as in, “C’mere, me beauty,” or even, “me buxom beauty,” to one particularly well endowed. You’ll be surprised how effective this is.

Bilge rat – The bilge is the lowest level of the ship. It’s loaded with ballast and slimy, reeking water. A bilge rat, then, is a rat that lives in the worst place on the ship. On TLAP Day – A lot of guy humor involves insulting your buddies to prove your friendship. It’s important that everyone understand you are smarter, more powerful and much luckier with the wenches than they are. Since bilge rat is a pretty dirty thing to call someone, by all means use it on your friends.

Bung hole – Victuals on a ship were stored in wooden casks. The stopper in the barrel is called the bung, and the hole is called the bung hole. That’s all. It sounds a lot worse, doesn’t it? On TLAP Day – When dinner is served you’ll make quite an impression when you say, “Well, me hearties, let’s see what crawled out of the bung hole.” That statement will be instantly followed by the sound of people putting down their utensils and pushing themselves away from the table. Great! More for you!

Grog – An alcoholic drink, usually rum diluted with water, but in this context you could use it to refer to any alcoholic beverage other than beer, and we aren’t prepared to be picky about that, either. Call your beer grog if you want. We won’t stop you! Water aboard ship was stored for long periods in slimy wooden barrels, so you can see why rum was added to each sailor’s water ration – to kill the rancid taste. On TLAP Day – Drink up, me hearties! And call whatever you’re drinking grog if you want to. If some prissy pedant purses his lips and protests the word grog can only be used if drinking rum and water, not the Singapore Sling you’re holding, keelhaul him!

Introducing Ohio Beer Counsel

September 11, 2015 By Ohio Beer Counsel

Left to right: Kevin Connell and Adam Armstrong

Greetings Dayton, we are Kevin Connell and Adam Armstrong. We are lawyers from the Dayton-based law firm of Freund, Freeze and Arnold. We co-founded a practice group within the firm which we call “Ohio Beer Counsel.” We represent start-up and established breweries and distilleries in all manners of the brewery and distillery business. Dayton Most Metro asked that we help inform the Miami Valley and answer the curious questions orbiting around the burgeoning craft been scene. The first question is obvious: why does the world need beer lawyers? As lawyers, we learned the Socratic Method in law school, so we tend to answer questions with more questions. So, the answer to the obvious question posed above is: why doesn’t the world need beer lawyers?!?

The slightly more serious answer is that brewers and distillers encounter an arcane set of laws which often require our assistance with navigating the regulations and permitting requirements of the Federal Alcohol and Tobacco Tax and Trade Bureau (TTB) and the Ohio Department of Liquor Control. Ohio brewers and distillers are also small businesses and we offer guidance and advice on legal issues which affect any small business or entrepreneur.

Some of the questions we get all the time are: why the craft boom in Ohio and why now? There are several factors which created one of the fastest growing craft beer industries in America. According to recent data from the Brewers Association, the craft beer industry had a $1.3 billion economic impact on Ohio in 2012. With the number of new breweries opening every month in Ohio, that number will continue to grow. Here are some of the reasons:

Changes in Ohio law – In March 2012, the Ohio General Assembly changed Ohio law permitting the holder of a brewers permit (A-1) to sell their beer in a taproom at the brewery. Less than a year later in July 2013, Ohio law again changed creating a new brewers permit (A-1c) for small brewers (those producing less than 31 million gallons per year) and set the permit fee at $1,000 (as compared to $3,906 for A-1 permit). This finally allowed home brewers and small brewers to showcase their beverages in a more consumer friendly environment. Wineries had enjoyed that privilege in Ohio for years, and took advantage, marketing themselves to tourists.

The new permit also allowed these “smaller” brewers to sell beer to retail and wholesale permit holders directly. Before this, smaller brewers were required to sell their products through distributors. While brewers can still sell through a distributorship, they can now self-distribute. Some brewers have embraced this concept which they believe gives them more control over their product, and gives them the ability to cut costs to the ultimate consumer. The removal of these barriers to market incentivized smaller brewers, especially because distribution or “franchise” agreements are notoriously hard to break. In Ohio, once the brewer signs with a distributor, the agreement can only be terminated with just cause. “Just cause” is hard to prove. Therefore, signing with a distributor is risky in Ohio. By allowing self-distribution, a “small” brewery can now control its own destiny.

Change in tastes – The statistics don’t lie. The Brewers Association notes in its market research that Millennials spend more than 15 % of their “off-premise” beer spending on craft beer. Generation X and Boomers are also shifting toward craft beer, although the percentage is less. Supermarkets and other retailers have noticed the trend and have given more shelf space to craft beers over more traditional brands. From 2010 to 2014, craft beer and cider market share increased by a total of 6.1%. Premium light, premium, and economy brands’ market share shrank by 7.6%. The proliferation of breweries, styles and brands can at least partially explain the shift.

Breweries are opening nationwide at a rate of 1.5 per day. As of 2014, there were 3,464 breweries nationwide and another 2,000 in planning. (Fun fact, there were 4,131 breweries in 1873). Given the choices, it would seem beer drinkers are opting for variety, different tastes, and bigger, bolder varieties of beer. Ohio beer drinkers are no exception. In 2014, Ohio ranked 4^th in craft beer production. With over 120 breweries in operation, Ohio was in the top 10 nationally for the number of breweries overall.

Love of local – Although there are no statistics to support this, there is anecdotal evidence that Ohioans are driven to craft beer because it is locally made. Just like the local food movement, craft beer consumers seem to be drawn to the idea that they can be connected to the product they drink. The fact that brewers have tasting rooms where consumers can drink the beer, see it being made, and talk to the brewer only enhances the connection. The Ohio Craft Brewers Association has a great slogan, framed by an outline of the State of Ohio: “Drink Beer, Made Here.” The marketing folks get this local connection and market it directly to the consumer.

We view these as some of the biggest reasons behind the craft beer boom in Ohio. As brewery lawyers, we are enthusiasts as well. We love to help brewers fulfill their dreams to open breweries and help them thrive. We’re glad you can join us for the ride.

You can reach us at our Dayton office at (937) 222-2424 or visit our blog at www.OhioBeerCounsel.com

Cheers!

Kevin and Adam

Who’s Food is Better? Italian Fest or Greek Fest?

September 10, 2015 By Dayton937 1 Comment

The Greek Fest Gyro – one of the joys of festival weekend

Two heavy hitters in the Dayton festival world go head to head every year for attendance the weekend after Labor Day. These 2 festivals are the Greek Festival and the Italian Festival. Why do they both hold their big events on the same weekend? We don’t know, but we do know that when asked if they would move the festival to another weekend, both sides aren’t budging.

We decided to compare the festivals under our favorite topic.. FOOD. What happens when these two ancient nations and cultures collide in a battle of the culinary worlds? The food Adventures Crew asks you, Dayton…

Which festival has better food, GREEK FEST or ITALIAN FEST ?

Chef House, Hungry Jax and The Big Ragu have decided to put decades of eating experience at each festival to the test, with the most definitive and exhaustive comparison to date. Most of these foods only come around once a year, so our mouths have been watering for months.

Which festival is the better Food Adventure?

HERE’S THE SKINNY:

The Cannoli from Italian Festival

— Dayton’s Italian Festival, called the “Fall Festa” by the people at the Sons of Italy is held at Bella Villa Hall at 2625 County Line Road.

Hours are:
Friday, Sept. 11 – 6pm to 11pm
Saturday, Sept. 12 – Noon to 11pm
Sunday, Sept. 13 – Noon to 8pm
***Admission and Parking are free. Shuttle service available for parking from Reynolds & Reynolds lot.

— Dayton’s Greek Festival is held at the Annunciation Greek Orthodox Church at 500 Belmonte Park, North (next to Dayton Art Institute)

Hours are:
Friday, Sept. 11 – 11am to 11pm
Saturday, Sept. 12 – 11am to 11pm
Sunday, Sept. 13 – 11am to 6pm

***Admission: Friday from 11 am to 5 pm admission is FREE (come for lunch). The rest of the weekend, admission is $2 per person, children 12 years and under are free, Parking is free on streets surrounding the church. Shuttle service available from Grandview Hospital, Shaw Avenue. Grafton Medical Center Parking Lot on Forest Avenue and Eye Clinic Parking Lot,Grand Avenue.

Time to lace up the gloves and put the napkins in your collar.. let’s find out who has the best food !

Loukoumades (honey puffs)

The Battle of the MUST EATS at the ITALIAN FEST vs. GREEK FEST HAS BEGUN !

*** ICONIC MAINSTAYS ***:

GREEK GYRO vs THE ITALIAN SAUSAGE SANDWICH
GREEK PASTITSIO vs ITALIAN CALZONES
GREEK MOUSSAKA vs ITALIAN MEATBALL SUB
GREEK PIZZAS vs ITALIAN PIZZAS

Chef House: Greece wins battle of the mainstays –
Big Ragu: Greece wins – The Gyro takes the cake and outshines them all
Hungry Jax: Italy wins battle of the mainstays – Meatball sub, please !

*** FULL BLOWN DINNERS*** :

ITALIAN STUFFED SHELLS DINNER vs GREEK LAMB SHANK DINNER
ITALIAN SPAGHETTI & MEATBALLS vs GREEK CHICKEN DINNER

Chef House: Greece wins battle of the dinners with the Lamb Shank choice
Big Ragu: Italy wins with Stuffed Shells all day long
Hungry Jax: Greece wins the dinner battle in a close one

Cavatelli – a simple pasta dish at the Italian Fall Festa

***OFF THE BEATEN FOOD PATH***:

GREEK DOLMADES (STUFFED GRAPE LEAVES) vs ITALIAN WEDDING SOUP
GREEK TRIGONAS (SPINAKOPITA) vs ITALIAN CAVATELLI

Chef House: Greece wins, I love the Spinakopita the Dolmades are wonderful !
Big Ragu: Italy wins as Cavatelli has my heart !
Hungry Jax: Italy wins the off the beaten path battle. I want some wedding soup !

*** WINES, BEERS & MORE ***:

ITALIAN PERONI BEER vs GREEK MARATHON BEER
ITALIAN RED MORETTI BEER and GREEK ALFA BEER
ITALIAN WINES vs GREEK WINES
ITALIAN RASPBERRY SPARKLETINI vs OUZO

Chef House: Greece wins, fuller tasting beer, Ouzo and I love their wines
Big Ragu: Italy wins because of the Sparkletini but tell the boss that the Moretti regular lager is sorely missing
Hungry Jax: Italy wins the battle of the wines, beers and more…

A Spinach Pie (Spinakopita) and a Cheese Pie (Trigona) from the Greek Festival

*** DESSERTS AND PASTRIES ***:
GREEK BAKLAVA vs ITALIAN CANNOLI
GREEK LOUKOUMADES (HONEY PUFFS) vs ITALIAN TIRAMISU
GREEK PASTRY BOOTH vs ITALIAN COOKIE BOOTH

Chef House: Greece wins the dessert battle – the baklava and pastry booth is amazing.
Big Ragu: Italy wins – lock me in a room with Tiramisu and Cannoli
Hungry Jax: Italy all the way in the desserts and pastry battle

What is your take on who has the better food? Tell us with your comments below.

In the meantime here are 3 little known eats from each festival that are some of our favorites:

GREEK FEST –
BAKLAVA SUNDAE – Maybe the best thing at Greek Fest
GREEK FRIES – lemon juice drizzled with seasonings make this a nice treat
GREEK LEMONADE – Refreshing on a festival day – add a little alcohol to boot

ITALIAN FEST –
RASPBERRY SPARKLETINI CHAMPAGNE – this stuff is the most addicting thing at the festivals

Stuffed Shell dinner

PASTA FAGIOLI SOUP – Dark horse of good eats
SFINGI – Italian funnel cake – see if they will deep fry a cannoli for ya too !

On a non-food note, Chef House wants to make sure that the Greek Fest gets a shout out for the incredible dancers. The Big Ragu loves the band led by George Karras. Hungry Jax has been known to cut a rug at the Italian Festival to some traditional Italian American classic songs as well.

We learned one thing today – YOU CANT LOSE WITH A FOOD ADVENTURE TO EITHER FESTIVAL.. YOU JUST HAVE TO KNOW WHAT TO EAT !!

For more scoop on Dayton’s best foodie spots, “Like” Food Adventures on Facebook by clicking HERE

Browse the photos below for a full view of the festival foods !

Greek Beer

Lamb Shank Dinner

Pastitio at Greek fest

Greek Pizza

Italian Fest Raspberry Sparkletini chug

Italian cookies

Greek Baklava

Greek Fries

Italian Pizza

Greek Beers and Gyros

Ahh zoop , zoopa doop.. Italian soups 1

Italian sausages

Greek Pastries

Calzone Guy

Italian Fest Pizza

Chuy’s Holding Photo Shoot For Dog Wall For Beavercreek Location

September 9, 2015 By Dayton Most Metro

The popular Austin-based Tex-Mex restaurant that continues to wow customers at Austin Landing will be opening a Beavercreek location at 2717 Fairfield Commons in mid-November 2015. Chuy’s made from scratch Tex-Mex will add an eclectic and fun atmosphere to the new expansions to the mall area.

“We’re very excited to open at Fairfield Commons,” says local owner/operator Chad Pinkstaff. “We are looking forward to sharing the Chuy’s experience with Beavercreek and I’m positive this community will appreciate our passion for fresh, homemade Tex-Mex.”

Chuy’s began in 1982 in Austin, TX. The founders had a vision of a fun and funky Tex-Mex restaurant and it has gained popularity over the past 33 years through its commitment to fresh food made with only the highest quality ingredients. This food philosophy can be seen through Chuy’s tortillas, which are hand rolled on an authentic comal in the dining room, the Salsa Fresca that is made from scratch every hour and the freezer that holds only ice cream for the kids.

“Made-from-scratch Tex-Mex is what we’re known for – which is what has gotten us our cult-like following. We like to say, ‘If you’ve seen one Chuy’s, you’ve seen one Chuy’s’ because our locations are all so different,” Pinkstaff said.

Chuy’s will hold their signature doggie photo shoot this Saturday starting at 11am , at the PetSmart at 2500 Fairfield Road from 11AM-2PM to raise money for Luv4K9s pet rescue.

For a $5.00 donation, dog owners can get a framed photo of their pup hung in the famed La Chihuahua Bar, inside the new Beavercreek Chuy’s location, along with a free appetizer card. More details can be found at www.facebook.com/ChuysDayton.

Montgomery County Farm to Table Dinner

September 6, 2015 By Dayton Most Metro

One Bistro, a non-profit cafe in Miamisburg that works on the pay what you can model, is hosting it’s first Farm to Table Dinner at 5:30pm on Saturday, September 12th at Mill Creek Farm in Tipp City. One Bistro’s Chef Markus Montreuili will prepare a meal using local ingredients from farms around Montgomery County and paired with Ohio wines and bourbon. The night promises fun, food and music that showcases what Montgomery County offers.

The dinner runs $65 per person and you RSVP with Montgomery County Farm Bureau at 696-3630. When reserving your seat please select one of the following entrees: pork tenderloin, half roasted chicken and herbs or sirloin steak.

All proceeds go to One Bistro, which has provided over 20,000 free meals to families in the Dayton area. They operate a restaurant in Miamisburg and a food truck. Most of their meals have a suggested price of $6-9, which covers the cost of a meal. Any donations over the suggested price are used to “pay it forward” to help cover the cost of a neighbor’s meal. If you are unable to pay for a meal, you can give time in service as payment.