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Things to do in Dayton | Restaurants, Theatre, Music and More

The Featured Articles

David Lee Roth Coming to The Rose

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Rock and Roll Hall of Famer and iconic frontman David Lee Roth has announced his return to the stage with a major 2026 North American tour, A Night With David Lee Roth. The multi-city run launches in April and is bringing his legendary stage presence and catalog of era-defining hits to fans in 30 cities. The tour will make a stop in Huber Heights, OH at Rose Music Center on Tuesday, June 9.

As the voice of Van Halen, Roth helped define a generation of rock music. His unmistakable style and swagger powered the band’s rise to global success, producing timeless anthems including “Jump,” “Panama” and “Runnin’ with the Devil.” Van Halen sold more than 80 million records worldwide and was inducted into the Rock and Roll Hall of Fame in 2007.

Rock and roll icon David Lee Roth, the voice of Van Halen, has left an indelible mark on rock music. As the frontman of the legendary band, Roth helped define an era with anthems like “Jump,” “Panama,” “Hot for Teacher,” and “Runnin’ with the Devil.” His high-energy performances and unique vocal style quickly made Van Halen one of the biggest rock bands of the 80s. With over 80 million records sold worldwide, the band’s impact on rock music remains unrivaled. Roth’s contributions were a pivotal part of Van Halen’s induction into the Rock and Roll Hall of Fame.

Beyond Van Halen, Roth’s solo career showcased his unparalleled style and boundless energy, with hits that further solidified his place in rock history. Known for his larger-than-life presence and unforgettable vocals, Roth continues to captivate audiences and prove why he remains a true rock and roll legend.

Tickets for all dates go on sale to the general public beginning at10AM on Friday, January 9 at Ticketmaster.com and RoseMusicCenter.com.

 

Fête Grand Opening at The Silos

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Local chef & entrepreneur Whitney Kling opens Fête at The Silos Sun, Jan 4th  from 11am – 6pm.⁣

Fête — meaning “party” in French — brings the colorful, flavor-forward food that made her previous business, Top Knot Salad Delivery Service, a Dayton favorite. Fête celebrates bringing people together with meals coming over food. Expect fresh bowls, fresh salads, crave-worthy sauces, and signature new dishes like enchiladas verdes (which Whitney says is her favorite menu item). ⁣

Expect beloved bowls, fresh salads, crave-worthy sauces, and signature new dishes like enchiladas verdes. Designed for everyone, the menu features vegetarian, vegan, and gluten-free options, celebrating food as a moment of joy, flavor, and connection.
The self taught cook, who is also a recipe developer, writes a weekly food column in the Dayton Daily News, “”But First, Food.” In just a couple weeks Kling will add a
to-go cooler, so you can pick up meals to take home.  Also their online ordering will be set up very soon.
With Fête’s opening, The Silos now features its full lineup of local food vendors, including Chef Dane’s Nood Bar, Kung FuBBQ and The Burger Bistro,  making it the ultimate destination for eating, sipping, and gathering.
Fete at The Silos
Tues – Thurs: 4–9 PM
Fri: 4–11 PM
Sat: 11 AM–11 PM
Sun: 11 AM–6 PM

The Return of Greek Goddess Kicks Off New Year at Chicken Salad Chick

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Chicken Salad Chick, the nation’s only fast casual chicken salad restaurant concept, is welcoming back its popular Greek Goddess chicken salad for a limited time. Available January 5 through February 28, Greek Goddess delivers bright Mediterranean-inspired ingredients while giving guests a fresh and flavorful way to start the new year.

First introduced in summer 2024, Greek Goddess quickly earned fan-favorite status for its bold yet refreshing profile. Inspired by the rustic flavors of the Mediterranean, this limited-time offering is made with kalamata olives, feta cheese, and a zesty blend of Greek-style herbs, bringing vibrant flavor to Chicken Salad Chick’s seasonal menu. Guests can enjoy the Greek Goddess as a scoop, sandwich, or to-go as a Quick Chick.

“The Greek Goddess has been one of our most requested returning flavors since its debut, and we’re excited to bring it back in the new year,” said Scott Deviney, President and CEO of Chicken Salad Chick. “Its fresh, savory ingredients offer something unique and craveable, while still delivering the comfort and quality our guests know and love. Pairing it with a warm, hearty soup makes it the perfect seasonal combination.”

In addition to the return of the Greek Goddess, Chicken Salad Chick is also introducing a Creamy Chicken and Wild Rice Soup as a special seasonal side. Rich, flavorful, and comforting, this new soup is designed to keep guests warm during the colder months and is sure to become a winter favorite among Chick fans.

Chicken Salad Chick
5264 Cornerstone North Blvd
Centerville, OH, 45440
(937) 619-8550
Open Mon – Sat
10am – 8pm

2026 Winter Hiking Series In Southwest Ohio

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All along the Great Miami Riverway, our park district partners are hosting a series of guided winter hiking events that stretch from now through March. You can learn about winter hiking, meet other hikers, and start the new year fresh with getting outdoors. Much research has shown that spending time outdoors can improve physical and mental wellbeing. According to the American Psychological Association (APA), spending at least 2 hours per week in nature can achieve these benefits. Even a 5-minute walk is shown to improve mood.

Here are some programs to get you started: 

If guided hikes or social groups aren’t your thing, you can use our interactive map to explore all the parks available on the Great Miami Riverway from Sidney to Hamilton, Ohio.

To stay comfortable on a cold-weather hike, it’s critical to wear the right clothing and carry the right gear.

Wear layers: Layering is a three-part system that includes a base layer that wicks perspiration away from your skin, a mid layer that insulates you from the cold and a shell (or jacket) that keeps wind and moisture out. The goal with layering is to add and remove layers throughout your hike so you can stay warm and comfortable without overheating and getting sweaty. It can feel like a chore to stop and change clothes, but it’s really important to stay dry. Getting wet on a cold day can possibly lead to hypothermia.

Say no to cotton: When cotton gets wet, it takes a very long time to dry, which can leave you feeling damp, cold and miserable. Synthetic and wool layers dry much faster and will move perspiration away from your skin.

Cover your skin: Any skin that is exposed to freezing temperatures and cold wind is prone to frostbite. Take special care of your nose, cheeks, ears, fingers and toes.

  • For your hands, try wearing lightweight or midweight fleece gloves under waterproof shell mittens or shell gloves. It’s also a good idea to bring an extra pair of fleece gloves that you keep stowed in your pack in case the ones you’re wearing get wet.
  • For your feet, wear synthetic or wool socks that fit well. Thicker socks provide more insulation, but make sure they don’t cause your boots to fit too tight, which can cut off circulation. It’s also important to keep your feet dry, so carrying an extra pair of socks to change into is a good idea. Wear waterproof boots if you’ll be trekking through snow, and if you’ll be in very cold temperatures you might require boots with built-in insulation.
  • For your nose and cheeks, try a neck gaiter for face mask.
  • For your ears, a winter hat or headband can do the trick. A neck gaiter or face mask may also provide coverage for your ears.

Avoid tight clothing: Wristwatch bands, cuffs of gloves, gaiters and boots that are too tight can cause poor circulation, which can increase your chance of getting frostbite. Make sure your clothing and gear fit properly.

Add heat: Hand warmer and toe warmer packets are a great way to warm up your digits, especially if you’re prone to cold fingers and toes.

Wear a hat: You can lose heat through the top of your head, so pull a winter hat on if you’re feeling chilly.

Bring goggles or sunglasses: Always protect your eyes from the sun and wind. Many goggles and some sunglasses allow you to swap lenses in and out so you can select the right lens tint for the weather.

Apply sunscreen: Just because it’s cold out doesn’t mean you stop worrying about sunburn. In fact, if there’s snow on the ground, the sun’s rays can reflect back up at you, so you need to be diligent about applying sunscreen on the underside of your nose and chin and around your neck.

Sunrise Cafe’s January Specials

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The building that Sunrise Cafe occupies has been part of Yellow Springs’ downtown dining scene since 1948, originally housing Dick & Tom’s, a neighborhood diner started by Dick and Babs Bullen after Brenner’s Meat Market went out of business. That restaurant was a local gathering spot for decades. Later it became the Village Coffee Shop before eventually being transformed into Sunrise Cafe in 1990 by Jonathan Brown.

The Sunrise Cafe name took root with Brown’s ownership, becoming a friendly, casual restaurant serving breakfast, lunch and dinner in the heart of town. The name “Sunrise” evokes the warm, welcoming vibe of an all-day café in a small community.  In 2004, Brian Rainey and his family purchased the restaurant from Brown. Under Rainey’s stewardship, Sunrise has grown in popularity, often drawing lines down the street on weekend mornings. Rainey focused on fresh, locally sourced ingredients, expanding partnerships with many area farms and significantly increasing the amount of organic food on the menu.

Here are the January specials Sunrise Cafe if offering:

(v)Miso Ramen
Perfect warming winter dish. Locally grown oyster and piopinno mushrooms from Guided By Mushrooms farm are sauteed and stewed with garlic, ginger, aromatics, spinach, rich stock and flavor dense red miso paste. Served piping hot with rice noodles and garnished with green onions just like a good ramen should be.
$15
Kim Chi Braised Short Rib
Local short ribs from Flying Mouse Farm are lovingly braised in a Korean style jus made with gochujang, garlic, ginger, rice vinegar, rich stock and love. Served over our wild rice blend and topped with our housemade kim chi, sesame seeds and green onions.
$32
(v,gf)Filet Of Beet
It’s back! A large beet is peeled, dry rubbed and slow roasted under a brick for hours until tender and with an uncanny resemblance to a filet mignon. Served with crispy garlic potatoes and organic broccoli. Finished with a flavor dense vegan mushroom demi glace. $22
(v)Mexican Hot Chocolate Pancakes
Decadent house made pancakes with organic flour, cocoa powder, coffee, cinnamon and chili powder.
1- $6.50 2 – $11.50 3 – $13.50
Almost everything is made in house including all breads, veggie burgers, burgers, gyros, jams, hot sauce, dressings, soups, sauces and on and on all the way down to the pickles.

They believe in keeping it local. Sunrise Cafe sources their food from 20+ local farms some of them certified organic but all of them naturally minded that refrain from the use of pesticides, gmos, growth hormones or antibiotics.

Sunrise Cafe


259 Xenia Ave
Yellow Springs, OH 45387

937-767-7211

Open daily
7:30am – 9pm

Local. From scratch. With Love.  

Arby’s $7.99 Meat & 3 Box

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Arby’s Meat & 3 Box is being added to the menu as a high-value meal option that responds to increasing calls from consumers for more bang for their buck. The meal deal comes with a choice of a Crispy Chicken or a Classic Roast Beef sandwich, which is paired with a two-piece order of Mozzarella Sticks, a small fries, a Peach Cobbler Roll for dessert and a small drink.

The meal deal is priced competitively at $7.99 and is being offered alongside another option that’s priced at $9.99 and comes with the French Dip & Swiss sandwich.
Arby’s Meat & 3 Box is arriving now at participating locations in the US, but will only be on offer for a limited time.

Restaurants Closed in 2025

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The last few years have undoubtedly been a rough ride for many of the Miami Valley restaurants. In 2024 over 30 restaurant closed.  With rising food and rent costs, labor shortages, lingering effects of the COVID-19 pandemic and inflation  continue to create obstacles establishments have to face to keep the doors open and kitchens serving.This year it looks like 38 restaurants have closed.  Here’s a look back on the eateries that closed in 2025.

Jan 2025

Scramble by Cafe 19– Dillon Allen posted on Facebook, “Over the last couple weeks, we’ve been discussing the viability of what we set out to make with our scramble location. Last week I was in a panic because of how bad our finances were with trying to fix this building. What it came down to was we don’t have the capital, resources or traffic to pull off what needs to be done to fix all these issues. Rising food costs and slimmer margins have not helped either. Our costs of goods have gone up substantially this year and it makes it even harder to figure out another way to pull it off.

Roost Modern Italian – Chef Dana Downs said “We’re just moving forward in our journey. We’re going to miss our customers and our employees, but sometimes you have to do things for you.”

Uno Pizzeria –  After 25 years in business they abruptly closed with a note on the door,  leaving the community surprised, though the exact reason wasn’t given, with general factors like declining foot traffic possibly playing a role in the closure.

Taste of Belgium at The Greene– after opening in June 2023, due to lower-than-expected holiday sales, changing consumer habits, and the challenge of expanding outside the Cincinnati market, with founder Jean-Francois Flechet citing evolving dining trends and a need to refocus on core locations. 

Jubie’s Creamery Moraine– “Our partnership with Dorothy Lane Market has really expanded our wholesale and catering accounts, which is both exciting and (a) whole lot of work,” Julie Domicone, who owns the business with her father, Fred, and mother, Stacey, wrote in a Jan. 15 Facebook post. “Their wide reaching network allows us the opportunity to still provide the best ice cream on the planet to those surrounding our Moraine location.”

Ariake Grille & Sushi Bar  – Ariake in Miamisburg was sold and transformed into Thai Smile and Sushi Bar.

Babylon – Miamisburg location closed due to financial strain and it was converted into the 2nd location for Taste Of Jerusalem. 

1Eleven Flaver House – permanently closed its restaurant, but its owners reopened as The Flavor House in a new, smaller location nearby, continuing to offer Caribbean comfort food with takeout and catering options, plus hosting events, and eventually moved to a new spot on W. 2nd Street

Curry & Grill – closed it’s spot at 1501 Lyons Rd, which now houses the Green Chili Indian Restaurant and then opened on National Road in Vandalia in September

Feb 2025

Tim Horton’s Moraine– posted a sign citing difficult business decisions, encouraging customers to visit their Patterson Road location instead.

Chicken Heads – closed to focus on a new Dayton location. While the ghost kitchen is gone, owner Anthony Head said hewas renovating Quincy’s building for a permanent spot, aiming for a grand reopening, but faced issues like zoning violations and fire code complaints that temporarily paused things and we’ve heard nothing since.

Fusian Centerville – closed due to its lease ending after 10 years, but they encouraged customers to visit their other Dayton-area spots in Beavercreek and on Brown Street. 

The Local 937 –  Owner Rachel Gannon says they closed after about 15 months in business, due to financial challenges.

March 2025

Slap’N Lizard Tap House – Owners Joe and Michelle Kennedy of Clayton said they were not making it month-to-month and ultimately never had the business they needed to stay open.

Local Cantina – It’s bittersweet to say goodbye to our Dayton location,” said George Tanchevski, founder of Local Cantina. “The Dayton community has shown us immense support throughout the years, and we are sincerely thankful for the relationships and memories that we have built here. New ownership will be assuming control of the property. ”

April 2025

Corner Kitchen – the management cited declining foot traffic in the Oregon District and rising costs as reasons for the closure.

Doubledays Homeplate – they closed down their carryout location on 725, but don’t worry-on line orders are still being accepted, just now through the kitchen of The Famous Restaurant in Centerville, with door dash and uber eats delivering.

Primo Middletown -Owned and operated by Nelson and Karoll Castillo said there are no plans for it to reopen, according to Linda Moorman, who owns the building and leased the space. Castillo said the business was having “operations issues.

May 2025

Elsa’s on the Border – was closed due to the franchisee wanting to leave the

business.

Habibi’s – Habibis made its debut in August 2023 as International Cafe & Delicatessen, but eventually changed its name. It announced via social media it was closed and but L’s Kusina, which will offer Filipino cuisine, will open in its place.

Panera Miller Lane – The restaurant sits vacant, the Panera Bread name, awnings, and signage removed from the property.  Operated by Warren, Ohio-based Covelli Enterprises. Covelli Enterprises did not immediately respond to a request for comment.

Thai Street Noodles –  Challenges like a difficult lease situation and potential low customer traffic played roles in the closing. The family opened  Tee Nee Thai Cuisine in Troy in July.

June 2025
Gather by Ghostlight – after almost 2 years, this location was taken over by The Hospitalité Group , the owners of Table 33, and transitioned into Lucho, featuring Tex-Mex food and an array of tequila’s.

July 2025
Fuji Grill – it was purchased by new owners, who closed it for a few months before reopening it as Yami Grill Hibachi & Sushi Buffet this past October.

El Rancho Grande Brown Street- Marketing Director Nathan Taylor said they decided to sell the location to someone else because El Rancho Grande is more of a family-oriented restaurant and that location was heavily student focused. Kupbop –  closed after 3 years in operation and no information was found regarding the closing.

August 2025

Brio Tuscan Grille – their parent company, Bravo Brio Restaurants, filed for Chapter 11 bankruptcy (twice, in 2020 and again in 2025) due to severer financial distress from rising food/labor costs and declining customer demand. The company closed underperforming locations to restructure debt and operations for survival.

Primo Middletown – The restaurant’s owners were involved in two lawsuits; In the December 2024 lawsuit, Castillo is accused of misappropriating hundreds of thousands of dollars by Cincinnati Restaurant Holdings LLC, which owns Prime Cincinnati.

Sept 2025

La Catrina Troy – After 6 years in business the family announced their closing on social media, saying “Your loyalty and kindness have carried us through the years and for that, we will always be grateful.” They ended their message to the community by saying that this isn’t a “goodbye.” “We look forward to the next, better, and exciting chapter,” the owners wrote.

Yellow Springs Smokehouse – owner Brian Rainey shared they  struggled to become profitable and never got “into the black,” leading to its closure after about 10 months of operation.

October 2025

China Dynasty- A sign posted at the location explains that “ongoing health issues” is the reason for the closure. “This decision was not made lightly,” said the Lin Family, owners of the eatery. “Due to ongoing health issues, we have made the difficult decision to retire and focus on our well-being.”

Dolly’s Burgers & Shakes–  they closed  due to an unresolved legal battle with Frisch’s Big Boy over rights to the Big Boy brand in Ohio, forcing the parent company, Big Boy Restaurant Group (BBRG), to stop using the name and eventually shut down its temporary “Dolly’s” locations in Cincinnati and Dayton. Unable to operate as Big Boy and facing low customer traffic as “Dolly’s,” BBRG decided the venture was unsustainable, with the closures signaling the end of BBRG’s attempt to re-enter the market

Nov 2025

The Dock – closed after 31 years due to the passing of owner  Jim  Schumann  and his widow’s desire to retire.

Taco Street– owner Anthony Thomas decided to  focus on his construction business and launch a new venture coming to Wright Dunbar,  XO Burger Vibez + Cocktails.

Speakeasy Miso – owner, Kim Frazier, noted that after she took over sales were growing, covering costs for the big location was difficult, and Troy residents preferred more traditional dining options

Indigo- The Silo’s – Owner Katie Mathews indicated it was time for a new phase, shifting  focus away from restaurant’s operations for a new personal challenge.

El Toro Express  – owner said it closed the Miamisburg location to  facilitate the move to the new Kettering location, expanding the brand in the Miami Valley area. 

December

Smashburger UD– After 215 yers, the parent company (Jollibee Group) says they faced struggles, including intense competition, pandemic impacts, and evolving consumer preferences away from traditional burgers, leading to  closure.

Entropy Brewing Co– Opened in July of 24, owners sited a crowded craft beer market and changing -pandemic consumer habits with fewer people visiting taprooms as frequently and rising costs making operations not profitable.

The Neighborhood Nest – Owner Amber Tipton shared on social media the bakery is no longer sustainable with the rise in food costs and utilities over the last year. Tipton said food costs have risen anywhere from 20-50%. In addition, the bakery’s lease was set to double in January 2026.

 

How to Sustainably Dispose Of Your Christmas Tree

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Five Rivers MetroParks has collected natural trees post-holiday in year’s past on behalf of its conservation team and the Ohio Department of Natural Resources. Trees were collected to sink at Eastwood Lake and the aquatic habitats at Possum Creek to help bolster the health and population of fish.

Due to the overwhelming generosity of the community last year, MetroParks collected and sank so many trees it does not need to collect any this year.

While MetroParks won’t be hosting tree collections in 2026, it does encourage you to dispose of your tree in a sustainable way. Here are just a few options:

Drop off your tree at a green recycling or composting facility

Before doing so, remove all tinsel, lights, decorations, tree stands and plastic bags.

2670 Wagner Ford Rd., Dayton, OH 45414

Winter Hours: Last week of December through Feb. 28, Monday through Friday, 8 a.m. to 3 p.m.

1001 Encrete Ln, Moraine, OH 45439

Monday to Friday: 6 a.m. to  8p.m.; Saturday: 8 a.m. – 3 p.m. (Christmas trees are accepted throughout the year)

1840 Woodman Center Dr., Kettering, Ohio 45420

Winter Hours: Begin the first Saturday in December; Saturdays Only: 9 a.m. to 3 p.m.

This program extends for approximately 30 days after Christmas. Any resident interested in this should place their Christmas trees at the street curb for pick up. All collected Christmas trees are chipped and recycled into wood chips.

Related  Shop and celebrate local at the 2nd Street Market this December

2145 Greene Way Blvd., Xenia, OH 45385

Hours: Monday to Friday: 10 a.m. to 6 p.m.; Saturday: 9 a.m. – 4 p.m.

1256 Dayton-Yellow Springs Rd., Fairborn, OH 45324

Hours: Monday – Friday: 8 a.m. to 5 p.m.; Saturday: 8 a.m. to noon

Create, craft, garden and more

  • Use for wood in a fire pit: Let your tree dry out outside and then cut it up for firewood. Note: Do not leave the tree to dry out inside because pine trees are flammable
  • Create a habitat in your yard for animals and insects: Place your tree in a stand outside and place bird feeders on the branches or in the tree. Let it biodegrade in your backyard. Note: If you have space in your backyard, either place the entire tree or cut it into sticks and let it biodegrade
  • Mulch with pine needles: Remove pine needles from your Christmas tree and then use them for mulch once they have dried out.
  • Insulate perennials with boughs to protect them from snow and frost
  • Make coasters or trivets: Saw off thin slabs of the trunk and sand them smooth. Note: Be careful of sap if using on tables
  • Make DIY air fresheners: Crush up the pine needles and place them in potpourri
  • Donate it to a farm with goats, donkeys, and/or alpacas: Be completely sure that the tree was not sprayed with chemicals like fire retardant

Roadtrip: BourbonCon in Lexington, KY

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The fourth-annual BourbonCon will be held on Jan 16 & 17 at the Marriott Lexington Griffin Gate Golf Resort & Spa in Lexington, KY! Enjoy tastings from 40+ distilleries, bourbon-infused culinary experiences, interactive educational sessions, live entertainment, and more. Single day tickets start at $159, VIP tickets begin at $279 and their are packages that include hotel packages as well.  More info here.

There also will be a cooking demonstration again this year. James Beard Award-winning chef and Food Network’s Extreme Chef Anthony Lamas, a Louisville native and the force behind Seviche, Chef Lamas has been earning rave reviews since 2005. He’s a three-time James Beard Foundation Award semifinalist, Food Network‘s Extreme Chef winner, and a familiar face on Moveable Feast with Fine Cooking. His work and culinary roots were also featured in Back Home, a documentary by Diego Luna exploring connections to Mexico.

Known for his commitment to sustainable seafood and bold, soulful flavors, Chef Lamas is a must-see at BourbonCon. We’re thrilled to welcome him back.

 Season 22 Bravo Top chef contestant and a James Beard Foundation Bootcamp alum originally from Quito, Ecuador, chef and mixologist Paula Endara has been in the hospitality industry for 13+ years. Chef Paula has specialized in avant-garde cuisine at the Basque Culinary Center in San Sebastián, Spain, worked at a nomad restaurant concept in Quito in collaboration with Amazonian farmers, and founded Roots Restaurant in Jonesboro, Arkansas.

Throughout all of these endeavors, she has focused on identity, culture, and sustainability while advocating for community-centered sourcing and improving local food systems. Now at The Manchester in Lexington, Kentucky, she leads the culinary charge at two restaurants: Granddam, the flagship restaurant featuring culturally inspired Bluegrass Cuisine, and Lost Palm, the rooftop drinking parlor that boasts an impressive array of Latin inspired share plates. Chef Paula continues to focus efforts today on her same core values as Executive Chef at the Gold Key Award-winning upscale hotel.

You’l meet Owen Martin, Master Distiller at Angel’s Envy.
With a career shaped by both American and Scottish traditions, Owen brings a “Tale of Two Whiskies” to everything he creates. From his start at Heriot-Watt University in Edinburgh to mastering both single malt and American whiskey, he’s honed a deep understanding of distillation, fermentation, wood influence, and maturation.
Today, he leads all production and innovation at Angel’s Envy, from the annual Cask Strength release to the Single Barrel program and limited-edition Cellar Collection. Known for his curiosity and hands-on style, Owen’s always experimenting, exploring, and searching for hidden gems in the rickhouse.
Catch Owen at BourbonCon as he shares his expertise and his passion for pushing whiskey forward. 🥃✨

Award Winning Wood Fired Pizza

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Imagine a pizza so perfectly crafted that it makes you question every other slice you’ve ever eaten – a harmonious blend of spicy salami, molten mozzarella, and honey drizzled with the precision of a Renaissance painter finishing their masterpiece.

Old Scratch Pizza & Beer in Dayton has created such a revelation with their Angry Beekeeper pizza, a sweet-heat flavor bomb that has Ohio residents planning road trips across the state just for a taste.

That neon arrow isn't just pointing to a restaurant—it's directing you to your new pizza obsession. Industrial chic meets culinary magic at Old Scratch's unassuming exterior.

Photo credit: Allena I.

That neon arrow isn’t just pointing to a restaurant—it’s directing you to your new pizza obsession. Industrial chic meets culinary magic at Old Scratch’s unassuming exterior. 

The unassuming exterior of Old Scratch gives little indication of the culinary wizardry happening inside its walls.

A simple gray brick building with a glowing neon arrow sign might not scream “destination dining,” but that’s part of its charm – like finding a secret passage to flavor country that only the initiated know about.

Step through the doors and the industrial-chic interior unfolds before you – soaring ceilings, exposed ductwork, and the unmistakable perfume of wood smoke and melting cheese hanging in the air.

The space hums with conversation and laughter bouncing off concrete floors and wooden community tables, creating an atmosphere that feels both energetic and welcoming.

At the heart of the restaurant stand the mighty wood-fired ovens, their flames visible from nearly every seat in the house.

Community tables that invite conversation and the aroma of wood-fired perfection. This isn't just dining—it's a social experience with pizza as the universal language.

Photo credit: Rebecca Franklin

Community tables that invite conversation and the aroma of wood-fired perfection. This isn’t just dining—it’s a social experience with pizza as the universal language.

These aren’t just cooking appliances – they’re time machines connecting modern diners to ancient traditions, reaching temperatures of 900 degrees to transform simple dough into blistered, bubbling works of art in mere minutes.

The heat radiates across the room, a primal cooking method that speaks to something deep in our collective culinary DNA.

These ovens aren’t just for show – they’re the secret behind what makes Old Scratch’s pizzas worth crossing county lines (or even state lines) to experience.

The menu at Old Scratch reads like a love letter to pizza possibilities, balancing traditional offerings with creative combinations that push the boundaries of what pizza can be.

A menu that reads like a love letter to pizza possibilities. The hardest relationship you'll navigate today is choosing between the Angry Beekeeper and the Prosciutto Arugula.
A menu that reads like a love letter to pizza possibilities. The hardest relationship you’ll navigate today is choosing between the Angry Beekeeper and the Prosciutto Arugula. 

Their Neapolitan-inspired approach respects tradition while making room for innovation, resulting in pies that feel both familiar and surprising.

The aforementioned Angry Beekeeper stands as their signature achievement – a masterclass in contrast and balance.

The spicy salami brings heat, the fresh mozzarella offers creamy richness, the basil adds herbal brightness, and the house-made hot honey ties everything together with sweet, spicy complexity.

It’s the kind of pizza that ruins you for lesser versions, the flavor equivalent of upgrading to first class and then being asked to return to economy.

For purists, the Margherita serves as the ultimate benchmark – tomato sauce, fresh mozzarella, basil, romano, and olive oil.

Simple ingredients that have nowhere to hide, revealing the true skill of the pizzaiolos crafting each pie.

Pizza perfection in its purest form. The Margherita emerges from 900-degree flames with leopard-spotted crust and bubbling cheese that would make an Italian grandmother weep with joy.
Pizza perfection in its purest form. The Margherita emerges from 900-degree flames with leopard-spotted crust and bubbling cheese that would make an Italian grandmother weep with joy.

The crust emerges from those roaring ovens with the perfect balance of chew and crisp, leopard-spotted with char that adds complexity rather than bitterness.

The Mt. Scratch pizza showcases tomato sauce, fresh mozzarella, basil, housemade meatballs and Calabrian chilis – a spicy, savory combination that demonstrates how thoughtfully selected ingredients can elevate the humble pizza to extraordinary heights.

For those who prefer their pizzas without red sauce, the Shroomin’ combines forest mushrooms, fresh mozzarella, roasted garlic, thyme, and white truffle oil – an earthy, aromatic experience that might have you closing your eyes to fully appreciate the depth of flavor.

The Blanco pizza brings together tomato, fresh mozzarella, ricotta, and thyme for a white pizza that’s simultaneously delicate and satisfying.

The Angry Beekeeper pizza—where spicy salami meets sweet honey in a relationship more harmonious than most Hollywood marriages. Those char marks aren't accidents; they're flavor badges.

The Angry Beekeeper pizza—where spicy salami meets sweet honey in a relationship more harmonious than most Hollywood marriages. Those char marks aren’t accidents; they’re flavor badges. Photo credit: Ry C.

Old Scratch Locations:

812 S Patterson Blvd
Dayton, OH 45402
937-331-5357

440 Miamisburg Centerville Road
Centerville, OH 45458
937-886-4513

2450 Dayton Xenia Road
Beavercreek, OH 45434
937-956-6025

19 East Race Street
Troy, OH 45373
937-552-7283

————-

 

Roadtrip: The Art of the Brick: An Exhibition of LEGO in Cincy

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After touring over 100 cities in 24 countries and entering CNN’s list of “Must-See” exhibitions, Art of the Brick is finally open in downtown Cincinnati!. The exhibit immerses the visitor in a cheerful and colorful world. The artist used more than a million bricks, creating over 100+ works of art that can make adults and children smile and reflect.

A Million LEGO® Bricks Come To Life At This Cincinnati Exhibit — Get 1 Child Ticket Free!
Art of the Brick: An Exhibition of LEGO®

The collection includes many sculptures alongside re-imagined versions of some of the world’s most famous art masterpieces, such as Michelangelo’s David, Van Gogh’s Starry Night and Da Vinci’s Mona Lisa. Visitors will also find a 6-metre-long reproduction of a Tyrannosaurus Rex skeleton and an innovative, multimedia collection of LEGO photography produced alongside award-winning photographer Dean West. The experience is further enhanced with an interactive audio guide, offering deeper insights into each piece

Art of the Brick

Former New York City lawyer turned contemporary artist Nathan Sawaya is the mastermind behind this stunning exhibition that takes these small plastic LEGO® bricks and turns them into stunning, larger-than-life masterpieces.

If you’re a lover of classic art like Gustav Klimt’s famous portrait of ‘The Kiss’ will be on display, as well as Michelangelo’s ‘David’ statue, and replicas of Van Gogh’s ‘Starry Night’, Edvard Munch’s ‘The Scream’, and Da Vinci’s ‘Mona Lisa’.

Art of the Brick: An Exhibition of LEGO®

If you have a family member with a penchant for the prehistoric, don’t miss the 20-foot Tyrannosaurus Rex skeleton.

Art of the Brick: An Exhibition of LEGO®

Van Gogh’s ‘Starry Night’ at Art of the Brick exhibit
Replica of Van Gogh’s ‘Starry Night’ at Art of the Brick: An Exhibition of LEGO®

If you’re a lover of classic art, then you must see these famous works transformed before your eyes. Gustav Klimt’s famous portrait of ‘The Kiss’ will be on display, as well as Michelangelo’s ‘David’ statue, and replicas of Van Gogh’s ‘Starry Night’, Edvard Munch’s ‘The Scream’, and Da Vinci’s ‘Mona Lisa’.

Opening times:From 9am to 9pm depending on the weekdays through February (more info here)

Duration:60 minutes

Age: All ages welcome. Children under the age of 4 can visit free of charge. Children under the age of 17 must be accompanied by an adult.

Price: $13.90 for children and $19.90 for adults

Accessibility: The venue is wheelchair accessible

Exhibition Hub Art Center

18 West Fourth Street 45202 (downtown Cincinnati)

7 Things to Know About Kwanzaa

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Kwanzaa is a relatively modern holiday that began just over 50 years ago, started in 1966 by Dr. Maulana Karenga.

In the years since, Kwanzaa has grown more popular and has been commemorated with postage stamp designs and mentions by several American presidents as part of their holiday greetings.

However, if you don’t celebrate Kwanzaa, you may not know the traditions or the philosophy that are important to its meaning and celebration.

Here are seven things to know about Kwanzaa.

Why and when it was created

Kwanzaa was created in 1966 by Maulana Karenga, a black nationalist who became a college professor. He created the holiday in the aftermath of the Watts riots in Los Angeles as an effort to unite and empower the African-American community, and it was first celebrated that year.

The origins of its name

Inspired by traditional harvest festivals, Kwanzaa takes its name from a Swahili phrase, “matunda ya kwanza,” which means “first fruits.” Over 2,000 languages are spoken in Africa, so Swahili, which is spoken by millions, was chosen since it’s a unifying language. An extra “a” was added to the end of the original word because seven children each wanted to represent a letter at the first Kwanzaa celebration.

Who can celebrate Kwanzaa?

Because it’s celebrated from Dec. 26 to Jan. 1, some people assume that Kwanzaa is an alternative to Christmas. It’s a cultural celebration that has a spiritual quality, but the holiday is not a religious one. Although it celebrates African culture, people of any race or ethnic background can participate in the holiday’s events and customs.

Why it lasts for seven days

Each of the seven days of Kwanzaa is dedicated to a principle, which gives each day a specific meaning and purpose on which to focus. The seven principles are unity, self-determination, collective work and responsibility, cooperative economics, purpose, creativity and faith.

The colors of Kwanzaa

The colors of Kwanzaa are black, red and green, and they’re used to represent unity for people of African descent worldwide. Black represents the people, red for the noble blood that unites them and green for the rich land of Africa.

The meaning of the candelabra

A seven-branched candelabra called a kinara is used to help discuss and celebrate the principles, with a new candle being lit each night. One is black, three are red and three are green, and the black candle is placed in the center. The black candle, which represents unity, is lit on the first day of Kwanzaa. Red candles are placed to the left and green to the right and are lit in that order. The order of the candles indicates that the people come first, followed by the struggle and then hope.

The importance of food

Food is an important part of many holidays, and Kwanzaa is no exception. Many people celebrate with their favorite African-American dishes – along with traditional African, Caribbean and other appropriate recipes – throughout the week. The holiday culminates with a feast (known as Karamu) on Dec. 31, with dishes meant to symbolize the past as well as the current growth of African cultur

Chipotle Mexican Grill First-Ever High Protein Menu

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Introducing Chipotle's High Protein Cup, a 4-ounce side of Adobo Chicken packed with flavor and real protein — the perfect snack or extra side of protein to add to any order.Chipotle Mexican Grill today announced its first-ever High Protein Menu that will roll out today.  The curated menu features a High Protein Cup with fresh grilled, hand-cut Adobo Chicken at 32 grams of protein, meeting consumer demand for a quick protein-packed snack. The national weighted average price of a High Protein Cup of Adobo Chicken is $3.82. Chipotle’s popular Adobo Chicken is humanely raised and never given antibiotics, so the menu makes it easy to enjoy clean, high protein options without sacrificing flavor.

A high protein diet has held the title as the top diet pattern in the U.S. for three consecutive years. In addition, 70% of Americans say they are prioritizing protein and more than one-third have increased their intake in the past year.2 With the rise of GLP-1s and a broader focus on macronutrients, Chipotle’s new High Protein Menu offers more ways for guests to get the protein they want in the portions that work for them, whether that is a lighter bite or a more substantial build.

The High Protein Menu also features Chipotle’s first-ever snack: a High Protein Cup. Inspired by real protein hacks that Chipotle guests rely on to boost their protein intake (see HERE), the High Protein Cup is 4 ounces of clean, craveable Adobo Chicken or Steak.

The High Protein Menu includes:

  • Double High Protein Bowl (81g protein, 11g fiber, 760 calories) – A high protein burrito bowl featuring double Adobo Chicken, light white rice, black beans, fajita veggies, fresh tomato salsa, Monterey Jack cheese and extra romaine lettuce
  • High Protein-High Fiber Bowl (46g protein, 14g fiber, 540 calories) – A GLP-1 friendly bowl featuring Adobo Chicken, light brown rice, black beans, fajita veggies, roasted chili-corn salsa, fresh tomato salsa and romaine lettuce
  • High Protein-Low Calorie Salad (36g protein, 10g fiber, 470 calories) – A GLP-1 friendly salad featuring Adobo Chicken, Supergreens lettuce mix, fajita veggies, fresh tomato salsa and guac
  • Double High Protein Burrito (79g protein, 6g fiber, 840 calories) – A high protein burrito featuring double Adobo Chicken, fresh tomato salsa, fajita veggies, Monterey Jack cheese and romaine lettuce
  • High Protein Cup with Adobo Chicken (32g protein, 180 calories) – A 4-ounce side of Adobo Chicken packed with flavor and real protein — the perfect snack or extra side of protein to add to any order.
  • Adobo Chicken Taco (15g protein, 190 calories) – A soft flour tortilla, Adobo Chicken, fajita veggies, fresh tomato salsa, Monterey Jack cheese and romaine lettuce

High Protein Built with Superfans
For years, athletes and creators have turned to Chipotle for protein-packed meals, leveraging its customization to hit diverse macro goals. To spotlight how real fans rely on Chipotle for clean protein, the brand is partnering with creators to feature their go-to entrees on the High Protein Menu in the Chipotle app, Chipotle.com and Chipotle.ca starting January 5.

  • Josh Hart’s High Protein Burrito (95g protein, 14g fiber, 1340 calories) – A high protein burrito featuring double Adobo Chicken, white rice, black beans, fresh tomato salsa, roasted chili-corn salsa, sour cream, Monterey Jack cheese
    • Professional basketball player Josh Hart, a longtime superfan and Chipotle Celebrity Card holder, prioritizes protein at Chipotle to fuel his performance.
  • Smaller Sam’s High Protein Tacos (40g protein, 6g fiber, 580 calories) – Three crispy corn tortilla tacos featuring Adobo Chicken, light roasted chili-corn salsa, fajita veggies with sides of tomatillo-red chili salsa and sour cream
    • Samantha Milton, @SmallerSam_PCOS, is a health creator who has lost 255 pounds while eating in a calorie deficit and prioritizing protein. Chipotle has been one of Sam’s go-to low-calorie, high-protein meals on her health journey (see HERE, HERE, HERE).
  • Kylie’s High Protein Chicken Bowl (52g protein, 12g fiber, 690 calories) – A balanced bowl featuring Adobo Chicken, half white rice, half brown rice, half black beans, half pinto beans, extra fajita veggies, tomatillo green-chili salsa, Monterey Jack cheese and romaine lettuce
    • Kylie Sakaida, @nutritionbykylie, is a dietician and bestselling cookbook author who provides accessible, realistic nutrition tips and evidence-based wellness insights for her audience.

Cruising with Chef Anne Kearney

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Embark on an extraordinary 10 day excursion through the Adriatic May 1-11, 2026, where the beauty of Croatia’s coast meets the artistry of world-class foods and wines. Hosted by James Beard Award‑winning Chef Anne Kearney and wine expert Brent Wagener, this intimate journey begins in Dubrovnik and concludes in the historic port of Split—unfolding a tapestry of flavors, culture, and seaside luxury along the way.

Aboard your private yacht you will savor bespoke dining experiences, cooking demonstrations, and wine tastings and pairings. Each day brings new indulgences and rare encounters: an exclusive oyster and fish picnic on the sea, a private tuna show on a secluded island, and tastings of Croatia’s celebrated olive oils and coastal wines.

Your voyage includes excursions to some of Dalmatia’s most breathtaking destinations. You can swim in the beautiful clear waters of the Adriatic, discover the hidden secrets of Vis Military Island, and wander the chic streets of Hvar Town, alive with Mediterranean charm.

From golden sunsets on deck to immersive encounters with local heritage keepers, this journey is crafted for discerning travelers who seek more than a vacation. It is a rare chance to experience Croatia through its flavors, stories, and unforgettable coastal beauty—anchored Brent Wagener’s expertise of the wines of the region and the culinary expertise of Chef Anne Kearney

What to Expect on This Extraordinary Journey

Prepare for a seamless, luxurious travel experience from the moment you arrive in Croatia until the moment you depart. This culinary-focused, wine-forward adventure is thoughtfully curated to combine relaxation, exploration, indulgence, and world-class hospitality.

5-Star Luxury Accommodations (Pre & Post-Yachting)

Begin and end your journey in comfort with stays at carefully selected 5-star hotels, offering elegant rooms, exceptional service, and the perfect setting to unwind before and after your time at sea.

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Private Transportation Throughout Your Trip

Your comfort is our priority. Enjoy private ground transfers to and from the airport, hotels, marinas, and scheduled excursions — eliminating travel logistics so you can simply relax and enjoy each moment.

Guided Tours & Exclusive Local Experiences

Explore Croatia’s rich history, culture, and landscapes with expert-led private tours of charming coastal towns, UNESCO heritage sites, and iconic island destinations. These intimate excursions offer authentic local insight, access to hidden gems, and memorable stories behind every stop.

Seven Days of Luxury Yachting Aboard Symphony

Cruise effortlessly along Croatia’s stunning Dalmatian Coast aboard a modern, beautifully appointed yacht. Expect spacious cabins, attentive crew, curated onboard amenities, and daily routes that reveal turquoise waters, secluded coves, and postcard-perfect islands.

Private Culinary Experiences with Chef Anne

Savor exclusive dishes crafted by James Beard Award–winning Chef Anne Kearney, blending European inspiration, classic technique, and her signature “Food of Love” philosophy. Enjoy chef-hosted dinners, special tastings, and opportunities to connect with Anne as she prepares unforgettable meals at sea.

Thoughtful Wine Tastings & Pairings with Brent Wagener

Delight in expertly curated wine experiences guided by Brent Wagener of Wines With Wagener. From regional Croatian varietals to elevated global selections, Brent will lead tastings, pairings, and engaging discussions that deepen your appreciation of every sip.

Whether it’s sunset on deck, swimming in crystal-clear coves, strolling markets overflowing with local flavors, or toasting new friends under the stars — this journey promises meaningful memories you’ll carry long after you return home.

Click here for full Trip Details.

Mar’Tae Kitchen & Cocktails Adds Brunch To The Menu

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Mar’Tae Kitchen & Cocktails, Trotwood’s newest eatery, opens their doors for Sunday brunch today from noon -5pm. Opened in mid- November by siblings Tae Winston and Mark Lee, their goal is to offer elevated soul food and craft cocktails in the neighborhood they grew up in.

Mar’Tae Kitchen & Cocktails

5212 Salem Ave, Trotwood 45426

(937) 529-4120

Wed: Sat 4 -10pm
Sun: noon – 5pm

New Sweet Spot Opens In Englewood

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Sweet Tooth Candy Store opened it’s doors this week, offering  nostalgic candy, sodas, gifts, and games for ages 3 to 103. They also have vintage candy t-shirts, Ruth Hunt candy bars in a variety of flavors, Woodford Reserve Bourbon Caramels, and assorted flavors of Taffy for just 10 cents each.

Located in the heart of Englewood, Ohio. There’s Ample parking BEHIND
the store and convenient rear and front door entry.

Sweet Tooth Candy
7 Main Street,
Englewood OH 45322
Sunday 10:00 AM – 6:00 PM
Monday – Thursday 10:00 AM – 9:00 PM
Friday & Saturday 10:00 AM – 10:00 PM