Things to do in Dayton | Restaurants, Theatre, Music and More
The lineup includes “the debut of Pickle Ranch, the return of Pickle Jimmy Chips, and the introduction of the ultimate pickle lover’s dream: the Triple Pickle,” the chain announced.
Taco Street Co. founder Anthony Thomas has announced he’ll be closing down his place at the W. Social Tap & Table after 3 years of doing business there.
Taco Street started as a food truck on 2018, had a spot in the food court at Fairfield Commons in , which he shut down to open up in the food hall in 2022. This Saturday will be the last day to enjoy tacos, nachos, quesadilla’s and birria ramen at the food hall.
In writing about this upcoming change Thomas says, “I also want to take a moment to recognize my friend and mentor, Larry Dillin, the visionary behind West Social Tap & Table and Cornerstone, where XO Burger, Saoka Leaf + Vine, and Haymarket Deli is building its new home. His guidance, leadership, and belief in my vision have played a major role in helping me take this next step. I’m grateful for his support and for the opportunity to continue growing within the spaces he’s built for entrepreneurs like myself.”
But Thomas isn’t done with business in Wright Dunbar, yet. His next project XO Burger: Vibez + Cocktails is under construction across the street at 1171 W 3rd St, just across the street and down the block. Thomas says, “it’s two businesses in one…. a creative burger concept upstairs and a speakeasy lounge downstairs that will bring a whole new energy and experience to the city. If you know me, you know I’m all about creating spaces that have a vibe… places that feel good, look good, and make people want to stay a little longer. XO Burger will be no different.”
artist rendering of Speakeasy at XO
Long John Silver’s, the brand famous for hand-battered fish and golden shrimp, recently made waves with an unexpected announcement: a fresh logo look that puts its chicken at the forefront. Now, the brand is expanding its chicken lineup with a brand-new crispy treasure, Chicken Wraps!
Made with Long John Silver’s signature hand-battered Chicken Planks®, the wraps feature fresh coleslaw, Crumblies, and a choice of Baja or Sweet Chili Sauce, all wrapped in a warm tortilla. It’s a bold new flavor adventure that blends comfort, convenience, and crave-worthy crunch.
“As one of the newest members of the crew, I have been blown away by the depth and deliciousness of the menu at LJS! The team told me chicken has always been one of Long John Silver’s best-kept secrets, and they were right!” said Laura Ellis, chief marketing officer at Long John Silver’s. “I couldn’t be more excited to help share news of our new Limited Time Offer. The new Chicken Wraps take what our guests already love — our crispy, juicy Chicken Planks — and make them even better by wrapping them up with bold new flavors. It’s a fresh, flavorful way to show just how versatile and craveable our chicken really is.”
Long John Silver’s is expanding its side options with a limited-time dish: Mac and Cheese with Crumblies. This tasty side features cavatappi noodles tossed in a rich and creamy white cheese sauce, and then topped with Crumblies for an added crunch.
Red Velvet Cheesecake Is back for a Limited Time
The legendary Red Velvet Cheesecake from The Cheesecake Factory Bakery is back just in time for the holidays. This fan-favorite dessert features red velvet cake topped with creamy, classic cheesecake, layered with rich cream cheese icing and whipped cream.
Screenshot
Guests can discover these new spoils by setting sail to their nearest Long John Silver’s. Skip the line and order ahead online at ljsilvers.com or by using the mobile app, available on iOS App Store and Google Play. And be sure to join the Seacret Society reward program for access to exclusive offers, digital rewards, and surprise member-only drops!
Centerville’s Mudlick Tap House has rolled out a new lunch menu is all about bold flavors and scratch-made comfort. Available Tuesday- Friday from 11am – 3pm, they’ve even created a lighter cocktails made just for lunchtime because bubbles and bacon were meant to be friends. And if you’ve got a favorite item from their regular menu, don’t worry- it will still be available during lunch hours.
If you’re heading there, take a moment to join their loyalty program, “The Pour Decisions Club.” You’ll earn rewards every time you sip, savor, and celebrate:
🍽️ 1 Point per $1 spent on qualifying purchases
🥂 2 Points per $1 spent on lunch (Tues–Thu, 11 AM–3 PM)
🎉 75 Bonus points when you join
🎂 $10 Birthday reward to celebrate your day
✨ Exclusive access to member-only events & special releases
Here’s the new Lunch Features Menu:
Cavatappi tossed with grilled chicken breast, cherry tomatoes, red onion, bell pepper, wilted kale, and quartered artichoke hearts in a white wine cream sauce. Finished with grated Parmesan and Romano cheese and served with grilled baguette.
Crisp bacon, arugula, tomato, and a fried egg on grilled ciabatta, served with a side of Blue Plate mayo and Saratoga chips.
Our signature chicken salad is a blend of chicken breast and thigh with shallot, celery, Blue Plate mayo, Dijon, and curry layered with Arcadian greens on a full butter croissant with Saratoga chips.
A shareable plate of hummus, tzatziki, Kalamata olives, feta, sliced cucumber, and red bell pepper strips, served with warm pita wedges.
Two house-made pink salmon patties blended with onion, pepper, panko, Dijon, Worcestershire, and Crystal hot sauce. Served on potato slider buns with Arcadian greens and remoulade with Saratoga chips.
Peach purée, Aperol, lemon, prosecco, soda.
Bright, bubbly, and just sweet enough; the perfect excuse to linger over lunch.
Rosé, strawberry purée, lemon, soda.
Delicate, floral, and refreshingly pink; like a midday toast to yourself.
Tequila blanco, fresh grapefruit, agave, soda.
Zesty and uplifting with a clean finish; sunshine in a glass.
Cucumber, basil, lime, honey, soda.
Crisp, cooling, and spa-day smooth. Refreshment in its most elegant form.
Strawberry, mint, lime, ginger beer.
Bright, bubbly, and a little sassy; proof that fun doesn’t need the buzz.
Mudlick Tap House
110 W Franklin St
Washington Township, OH 45458
(937) 895-4066
Tuesday – Saturday, 11 AM–10 PM
Sunday 11 AM – 9 PM
Pizza Hut is giving fans a reason to look forward to Wednesdays with its revamped Wing Wednesday® platform. The program kicks off with a new deal designed to hook you up with 20 Lil’ Wings for $10. To celebrate the new midweek declaration that Wednesdays should be a Wingsday, Pizza Hut drops a new campaign: Wingfluencer. Leaning into corporate culture and the slump many Americans report midweek, Pizza Hut’s Wingfluencer program is designed to drop some joy, laughs and wingspiration to get through the week.
The middle of the week is tough and a bit lackluster, but office lunches, snack breaks and dinner plans don’t have to be with Pizza Hut’s new Lil’ Wings. Lil’ Wings are snackable, crispy, fried wings tossed in your favorite sauce or rub. Whether working through lunch or unwinding after hours, Pizza Hut is making Wednesdays better starting today through November 5 at participating locations.
“We wanted to give fans a reason to look forward to the middle of the week,” said Melissa Friebe, Chief Marketing Officer at Pizza Hut. “With amazing, craveable wings at an unbeatable deal, Wing Wednesday is our way of inviting people to try just how good Lil’ Wings are and enjoy a little midweek flavor boost they know Pizza Hut for.”
Pizza Hut’s new Wingfluencer, Brian Flatsworth, leverages corporate culture lingo to lend humorous corporate advice in videos and social commentary on LinkedIn. The Wingfluencer will start dropping “pro tips” on how wing lovers can maximize the return on lunches with Lil’ Wings this week.
For more information about Pizza Hut and to explore the brand’s offerings, visit www.pizzahut.com and follow the brand on social media on Facebook,X,Instagram,TikTok andYouTube.
For years, ALDI has offered the lowest per-person price on a Thanksgiving meal compared to nationwide retailers. This year, the country’s fastest-growing grocer continues that tradition by offering a Thanksgiving feast for prices even lower than last year’s. For just $40*, shoppers can build a full spread for 10 with the Thanksgiving favorites they love – including the turkey and ingredients for nine crowd-pleasing sides.
“The ALDI commitment to low prices is unwavering and I am thrilled that we are able to offer an even more affordable holiday meal than last year,” said Atty McGrath, CEO, ALDI U.S. “Saving our shoppers money is our mission every day— but is especially important during the holidays when they need it most.”
For $4 per person —less than a pumpkin spice latte – ALDI shoppers can purchase all the items needed to fill their tables. This includes 21 total products and ingredients to dish out a 14-pound turkey, rolls, cranberry sauce, mac and cheese, stuffing, mashed potatoes with gravy, sweet potato casserole, green bean casserole and pumpkin pie. Items that are part of the meal are purchased individually and marked on shelf. No coupons or memberships needed.
The savings couldn’t come at a better time. Recent consumer price reports show staples like fruits, vegetables, and meats are more expensive than last year, contributing to higher grocery prices overall **. Lowering its already low prices for the Thanksgiving season is just one more way ALDI helps shoppers save. In fact, a family of four can save up to $4,000 a year when they shop ALDI***, from everyday meals to holiday spreads.
“Thanksgiving is the biggest food holiday of the year, and ALDI is proud to lead the industry once again on price,” said Scott Patton CCO, ALDI U.S. “Price leadership is part of our DNA, and the holidays are when our commitment to value really shines. We believe families shouldn’t have to make trade-offs to feed everyone, especially at Thanksgiving.”
Shoppers can build their ALDI Thanksgiving feast by heading to their local ALDI store, ordering online for curbside pickup or placing an order through grocery delivery partners including Instacart, Uber Eats, and DoorDash beginning October 15 through December 24****. No matter how they shop, families can count on ALDI to make holiday hosting simple, convenient, and affordable.
Download a copy of the shopping list here.(opens in a new tab)
Big Boy Restaurant Group has made the difficult decision to discontinue operations in the Cincinnati and Dayton markets.
Minnesota born Jake Montanye recently took over as the executive chef of Dozo. A graduate of Le Cordon Bleu College of Culinary Arts, Montanye has worked in fine dining becoming an expert in the art of sushi.
He shows off his skill Tuesday through Saturday at Dozo, located in the rear of Tender Mercy in dowtown Dayton. A refreshed menu allows guest to order “a la carte” or Omakase style featuring “The Tour” for folks that want to go all in, and grab a seat at the counter and enjoy guided journey through flavor, tradition, and technique — elevated with curated sake and wine pairing options.
What is your favorite ingredient to cook with?
I don’t really have one single ingredient—I like to use seasonal ingredients. I’ve been having a lot of fun going to Dayton’s weekend farmers markets and using the farmers’ produce.
What ingredient do you dread?
In the sushi world, I really dread working with quail eggs (uzura). They’re very delicate, and the yolks often break. Outside of sushi, I tend to stay away from baking.
What’s your favorite dish to make?
I really enjoy making sushi and pizza—though never together, haha.
What’s your favorite pig out food?
Indian food. I love all the spices and flavors. I can make a bowl of lentils disappear in no time.
What restaurant, other than your own do you like to dine at in the Miami Valley?
I had to ask my coworkers what the Miami Valley was (sorry, I’ve only been in Ohio for three months). From the handful of places I’ve tried, Kung Fu Noodle is the one I’m most excited to go back to. It’s a little Chinese noodle shop in Kettering that hand-makes their noodles.
What’s your best advice for home chefs?
Taste while you’re cooking. Some people strictly follow recipes, which is fine, but I like to treat them as a foundation. I’ll adjust or “color outside the lines” a little if I think it will make the dish better.
If you could invite any 4 guests to a dinner party who would they be and why?
Honestly, getting four of my industry friends together for a dinner party would make my day. Living far apart and never having the same days off makes it tough.
Who do you look up to in the industry and why?
This was probably the hardest question for me. A single name didn’t come to mind. For me, inspiration comes from coworkers—bouncing ideas back and forth until we land on something exciting to share with the public.
What do you do in the Miami Valley on a day off?
On a day off, I like to take my dog to one of the dog parks and then try a new restaurant.
Share a kitchen disaster, lucky break or other interesting story:
I often get asked what got me into sushi. In high school, I had a crush on a girl who was really into anime and Japanese culture. To impress her, I asked my local sushi place to teach me how to make sushi. I ended up working there for a couple of weeks free of charge. Things didn’t work out between the two of us—but hey, at least I picked up a skill that’s stuck with me.
The Flavor House at 111 W. First. St in June of 2021 by partners Demetrius Wright and Joey Williams, offering comfort and Caribbean cuisine. In February of 2023 they opened the Flavor House Event Center at 312 N. Patterson. In Jan of 2025 they closed the First St location and began serving lunch from their Event Center. And now they’ve taken over the former Table 33 space at 130 W. Second Street and Flavor House will have a soft opening for lunch this Monday – Wednesday serving from 11am – 2:30pm. See the lunch menu below:
In social media they’ve teased “Same bold flavor. Fresh new vibe featuring “The classics you love. Elevated for the new era.”
Chef John Hawkins
In a special influencers preview on Friday night we were welcomed by front of the House Manager Dana and co-owners Demitrius and Joey with an Apple ginger fizz mocktail and some history on Flavor House. We dined in the special event space.
Then we were treated to a small taste of the menu by Chef John Hawkins that included Flavor House Rolls, Southern Fried Okra with a lemon pepper seasoning, creamy collard greens dip with house made pita chips, their amazing gumbo, a cajun fried shrimp and fish basket, rasta pasta – served w fries and chicken fontaine – Grilled chicken breast, portobello mushrooms, onions, peppers, with a parmesan cream sauce over garlic mashed potatoes.
We finished the meal off with a smooth and creamy sweet potato cheesecake that was decadently rich, washed down with one of their house cocktails, the Love TK- Hennessy, strawberry, lime and cane sugar.
On Thursday, Oct 23rd they’ll open for their first public dinner service and here’s a preview of the dinner menu:
Flavor House
111 W First St.
Dayton, OH 45402
937-999-4047
Soft Opening Hours:
Lunch Only: Oct 20–22 | 11AM–2:30PM
Lunch + Dinner: Oct 23–26
• Lunch: 11AM–2:30PM
• Dinner: Thurs 4–9PM | Fri–Sat 4–10PM
Closed Sundays
Cup Noodles® has something for you to be extra thankful for this year: Say goodbye to dry – Cup Noodles® Turkey Dinner and Cup Noodles® Pumpkin Pie are putting “moist” on the table this Thanksgiving and turning America’s most cringe-worthy word into this season’s biggest compliment.
No more overcooked turkey, parched pumpkin pie crusts, or dry conversations. These new seasonal flavors offer everything you love about the Thanksgiving meal and solves the one thing you do not; dryness. Perfectly seasoned, ready in minutes – dare we say it? – deliciously moist. “Moist” may be recognized as one of the most divisive words in the English language, but it’s also what saves a Thanksgiving feast from falling flat.
From savory herbs and rich turkey seasonings to pumpkin pie bliss – this is holiday nostalgia served in five minutes flat.
“We all know nothing can dampen the holiday spirit quicker than a dry Thanksgiving meal – whether it’s the food or boring dinner table conversation,” said Priscila Stanton, Senior Vice President of Marketing, Nissin Foods USA. “With Cup Noodles Turkey Dinner and Pumpkin Pie, we’re delivering the full Thanksgiving experience – from main course to dessert – in minutes with the moist, slurpable goodness our fans crave.”
Turkey Dinner and Pumpkin Pie continue the Cup Noodles legacy of delicious flavor innovation. From our summer fling with Dill Pickle to the viral sensation of Campfire S’mores, this latest flavor innovation pushes the boundaries of what noodles can be to bring fans the festive, bold flavors they love.
Throughout the season, Cup Noodles’ social channels will be tapping into holiday food debates, avoiding “dry” family dinner conversations with juicy hot takes, and creating share-worthy meme and video posts – all while celebrating these bold new flavors that deliver the most slurpable Thanksgiving yet.
This flavor duo is exclusive to Walmart locations nationwide and on Walmart.com (Turkey Dinner and Pumpkin Pie) available for $1.18 a cup. Like all good things about the holidays, they’re only here for a limited time!
Culver’s new Jalapeño Cheese Curds will make their debut on the 10th anniversary of National Cheese Curd Day (Oct. 15) and will be available in local restaurants until Oct. 31 or while supplies last. This bold twist on Culver’s classic Wisconsin Cheese Curds is made with bits of jalapeño and real cheddar cheese and fried to gooey, golden perfection – bringing just the right amount of heat to balance their crunchy outside and melty center.
Culver’s Jalapeño Cheese Curds
This is the second year in a row the national restaurant chain has introduced a limited-time-only Cheese Curd flavor on National Cheese Curd Day. In 2015, Culver’s founded the holiday to celebrate the beloved Midwest delicacy. Now in its 10th year, the holiday continues to encourage curd lovers across the country to embrace the unique and distinctly Wisconsin flavor of cheese curds.
“We’ve always believed cheese curds deserve their moment in the spotlight, and this year we’re turning up the heat,” said Kasey McDonald, Culver’s head of culinary. “Our Jalapeño Cheese Curds bring a new take to a Midwest classic. They’re crispy, melty and just spicy enough to keep you coming back for more.”
“Curdtoberfest is our way of saying, ‘Let’s celebrate cheese curds!’ by taking the spirit of Oktoberfest and adding our own Culver’s twist on the tradition,” said Emily Patterson, Culver’s VP of marketing. “It’s a month packed with cheesy goodness, Midwest pride and a lot of fun.”
Dayton native Jay Jones graduated from Meadowdale High School in 2002. At age 14 he began working in restaurants starting at Red Lobster at the salad station before moving up to the grill. He attended Cincinnati State and, in 2005, earned a degree in Culinary Arts Studies and Business Management/Hospitality. Over time he has worked at a variety of restaurants locally, including Ryan’s Steakhouse, Ruby Tuesday, Carvers Steaks & Chops, The Cheesecake Factory, The Pub, and Bar Louie. In 2009, he launched Platinum Catering, focusing first on fine dining and private dinners. He calls himself a “production chef,” meaning he develops special menu items and uses creative techniques (e.g. saucing and glazing) to elevate dishes. We asked him to take some time out of the kitchen to answer our 10 Chef questions:
What is your favorite ingredient to cook with?
What ingredient do you dread?
What’s your favorite dish to make?
What’s your favorite pig out food?
What restaurant, other than your own do you like to dine at in the Miami Valley?
What’s your best advice for home chefs? 
If you could invite any 4 guests to a dinner party who would they be and why?
Who do you look up to in the industry and why?
What do you do in the Miami Valley on a day off?
Samples of up to 30 different wines
A welcome pour of bubbly to kick off the evening
A custom Long Shots wine glass- yours to use & take home
All wines will be available to purchase by the bottle (buy 6+ and get 10% off!)
Koji Burger started as a concept by Chefs Brendon Miller and Zackary Weiner. As co-owners of Jollity, they developed the idea during the 2022 Miami Valley Restaurant Association Winter Restaurant Week and have since launched it as a pop-up and now asof Tues, Oct 14th it will be a standalone restaurant. Their mission is to serve elevated smash burgers using a unique aging process with koji, a Japanese ingredient.
The burgers are made using “shio koji,” a Japanese marinade made from fermented koji, water, and salt. This process tenderizes the meat and adds a rich, umami flavor. There focus on craftsmanship—especially the in-house beef process—results in a burger that’s more flavorful, juicy, and fresh compared to what you’d find at most typical fast-casual burger restaurants.
Here’s a peek at the menu:
Sides include crispy spuds, fried brussels, onion rings, chopped salad and loaded spuds.There’s a grab and go cooler stocked with beer, sake, and some unique NA beverages and some coke products that’s available all day and the cocktail bar opens daily at 3pm. The lead bartender, Andrew, worked closely with Kelli Nikanowicz to develop a cocktail program that’s both approachable and affordable. Co-owner Zacary says, “our happy hour will look a little different from the standard one. We’re on a mission to find some of the best whiskeys and bourbons we can source and sell them to our guests at cost. We’re kicking things off this week with Suntory’s The Yamazaki, but the selection will change as each bottle runs out.”
127 E. Third Street
Dayton, OH 45402
Tues-Sat 11 AM – 8 PM
Panda Express is delivering the ultimate mashup of flavors in its newest seasonal launch, Crispy Sesame Shrimp & Beef. Crispy Sesame Shrimp & Beef is available nationwide for a limited time. This premium surf and turf duo combines two craveable proteins into one delectable, sesame-fueled bite.
Panda Express is shaking up its menu with its newest limited time offering: Crispy Sesame Shrimp & Beef. This new and adventurous entrée delivers a bold and flavorful American Chinese flavor fusion, combining two fan-favorites into one dish.
Crafted on the wok, the dish features succulent shrimp in a crunchy tempura batter and crispy beef strips, perfectly complemented by crisp veggies and a savory, subtly spicy umami sauce inspired by the classic Sichuan dish, Mouthwatering Chicken. The entrée takes the battered shrimp and beef fans know and love from the brand’s Honey Walnut Shrimp and Beijing Beef and gives them a bold new Panda spin—coated in punchy, aromatic flavors and packed with layered textures all in one serving.
Wednesdays are for the Wok: Play, Wok, Win! Earn & Redeem an exclusive Panda Rewards gift* Every Wok Wednesday
Panda Rewards members can learn how to cook like a Wok Star and unlock exclusive Panda Reward gifts* on the Panda app. With Wok Wednesdays, guests can:
Experience a fun & exciting game where players catch the special ingredients for Panda Express’ most craveable dishes, including the new Crispy Sesame Shrimp & Beef and wok-toss them to cook to perfection
Unlock exclusive reward offers for use on the same day
“With the introduction of Wok Wednesday, we are giving our guests a dynamic new way to connect with Panda Express,” said Nidhin Mattappally, Vice President of Digital Business and Guest Care at Panda Express. “This app-based game is designed to celebrate the art of wok cooking while providing Panda Rewards members with exclusive opportunities to earn and redeem rewards, enhancing the value of every visit.”
Run, don’t wok, to try this season’s newest comfort food craving. Guests can rack up Panda Points towards their next bite by joining Panda Rewards, downloading the Panda Express app in the App store or on Google Play, and leveling up every week with Wok Wednesdays. For more details and to find a Panda Express near you, visit PandaExpress.com and pandaex.press/wok-wed, or follow them on Facebook, Instagram, TikTok and X.
