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The Featured Articles

McDonald’s Introduces $3 Menu

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A new era of value is coming to McDonald's.A new era of value is coming to McDonald’s. Starting April 21, the Golden Arches is expanding its value offerings by giving fans more choices on the McValue® Menu. Building on the successful 2025 debut of McValue and fan feedback, the revamped menu offers customers more of what they’re craving – more choice and flexibility, and meals at a great price – by serving up a brand-new Under $3 Menu and offering a $4 Breakfast Meal Deal alongside the Meal Deals you already love at lunch and dinner.

“For generations, McDonald’s has been committed to delivering great value our fans can count on,” said Alyssa Buetikofer, Chief Marketing and Customer Experience Officer, McDonald’s USA. “As our customers’ expectations evolve, we’re making it easier for them to get the value they’re looking for – on their terms. McValue offers more choice, more flexibility and more ways to build a meal that fits their day and budget.”

McDonald’s has fans covered from morning to night without breaking the bank. The best part? There will be at least 10 menu items available throughout the day – letting fans mix and match to satisfy their cravings – at a predictable everyday low price.

  • For breakfast, start the day with under $3 classics like the Sausage McMuffin®, Sausage Biscuit, Sausage Burrito, Hash Browns, or a medium McCafé Premium Roast Coffee.
  • Come lunch or dinner, that same under-$3 value extends to the McChicken®, McDouble®, 4-Piece Chicken McNuggets®, small Fries, and a medium Soft Drink.

Throughout the year, McDonald’s will spotlight select Under $3 favorites at an even better price for a limited time nationally. First up: the Sausage McMuffin® for only $1.50 and the McDouble for $2.50®*.

A New Breakfast Meal Deal — Just $4

Fans can choose a Sausage McMuffin® or Sausage Biscuit, served with Hash Browns and a small McCafé Premium Roast Coffee – all for just $4*.


McDonald’s is bringing the fan-favorite Meal Deal to breakfast, making it even easier for guests to start their day with McDonald’s. Fans can choose a Sausage McMuffin® or Sausage Biscuit, served with Hash Browns and a small McCafé Premium Roast Coffee – all for just $4*.

Lunch and Dinner Meal Deals — Starting at $5
Fans can continue to see Meal Deals beyond breakfast with the option to choose a McChicken® Meal Deal for $5 or a McDouble® Meal Deal for $6 – each comes with 4-Piece McNuggets®, small Fries and a small Soft Drink*.

“Value at McDonald’s isn’t a moment – it’s a journey we’ve been building together over time,” said Scott Rodrick, McDonald’s Owner/Operator and OPNAD Chair. “This next evolution of McValue builds on what fans already love, and as franchisees, we’re excited to offer fans more options that fit their lives, routines and budgets.”

 

MOE’S SOUTHWEST GRILL® Launches Grilled Burrito Dippers

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Moe’s Southwest Grill®, the fast-casual chain is now saying “Welcome to Moe’s!” to a new menu item – Grilled Burrito Dippers. In collaboration with the food-obsessed teen podcast hosts and creators,  MD Foodie Boyz, the Dipper is premiering as the brand’s first-ever snack-sized menu item on April 21.

Moe’s Southwest Grill Grilled Burrito Dippers

A Grilled Burrito Dipper is a handheld, mini burrito built for the moments between meals: late-night hangs, post-game hunger, study session fuel – every craving that a full burrito might feel like too much for, but chips simply won’t cut it. Priced starting at $6.99 for two and starting at $3.99 for one; they’re shareable, snackable, and built for real life on-the-go.

Meet the Menu Item the Next Generation Has Been Waiting For
Dippers are loaded with your choice of protein, Oaxaca cheese, Moe’s famous queso, and a dipping sauce. Moe’s dipping sauces are another way to customize your dippers and include:

  • Chipotle Ranch: A creamy, smoky sauce with a hint of chipotle.
  • Moe’s Sauce: A signature mild sauce with Greek yogurt, red wine vinegar, and Southwest spices, offering a creamy tang.
  • Poblano Crema: A mild, creamy blend of roasted poblanos, avocado, sour cream, garlic, and lime.
  • Chili Lime: A zesty, tangy, and slightly spicy flavor.
  • Hard Rock: A spicy sauce with a tangy kick.

With the same protein portions found in a full entrée, Dippers deliver both substance and flavor that will always satisfy your cravings. This menu item is designed to meet guests wherever the night takes them, and that’s exactly why majority of Moe’s locations across the country are now open until 10PM or later.

“Grilled Burrito Dippers are exactly what our fans have been craving – a menu item that is high‑protein, flavor‑packed, and perfectly sized for snacking anytime,” said Mike Smith, Chief Brand Officer at Moe’s Southwest Grill. “We are thrilled to collaborate with the MD Foodie Boyz because they represent our teen audience – whether grabbing a snack after school or going to Moe’s after a late sports practice. We knew if they loved the new Dippers, our fans across the country would share the same excitement.”

Launch Offers
To celebrate the Grilled Burrito Dippers launch, Moe’s is rolling out two limited-time offers:

  • Grilled Burrito Dipper for Moe Rewards Members*: All Moe Rewards members will receive one Dipper on Moe’s in the app on April 21, redeemable one time with purchase. Not a member yet? Download the Moe’s app to sign up for free.
  • Free Delivery After 8PM: Now through May 31, 2026, Moe’s is offering $0 delivery on all orders placed through the Moe’s app or moes.com after 8:00PM local time at participating locations. No order minimum required. Not valid with third-party delivery. Service fee and convenience fee apply. Other fees and taxes may apply; see checkout for details. Void where prohibited.
 Moe’s Southwest Grill
990 Miamisburg Centerville Rd
Suite B
Centerville, OH45458
(937) 203-0037
Hours
Mon – Sat 10am – 10pm
Sun 10am – 9Pm

Mar’Tae Kitchen & Cocktails Adds Lunch To The Menu

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The newest restaurant in Trotwood, Mar’Tae Kitchen & Cocktails,  begins lunch service this  Wed.  They’ll serve lunch Wed – Fri Tae from 11am-2pm Wednesday-Friday. Then they  close from 2-4 to prepare for dinner and reopen at from 4–10. The weekend hours are 4-10pm.  The lunch menu items like our Nashville chicken sandwich, smash burgers, grilled cheese with cream tomato bisque, and more.

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Bret Michaels Live & Amplified 2026 Tour Coming to The Rose

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104.7 WTUE presents an unforgettable night of rock with Bret Michaelswhen he brings his Live & Amplified 2026 Tour to Rose Music Center at The Heights on Saturday, August 29. From chart-topping hits to high-energy anthems, fans can expect a powerhouse performance packed with iconic songs and nonstop excitement. Don’t miss your chance to experience one of rock’s most electrifying frontmen live in concert with special guest Great White.

With over three generations of fans, Bret Michaels is revered as a megastar in the entertainment industry. One of music’s most iconic singer/songwriters, Michaels has sold over 100 million records, digital downloads and streams worldwide and has had numerous hit singles including Every Rose Has Its Thorn, Go That Far, and Nothing But A Good Time. His record-breaking television shows include Rock of Love with Bret Michaels, Life As I know It, and the Travel Channel’s Bret Michaels Rock My RV as well as the audience fan-favorite Banana in the Fox hit show The Masked Singer. In addition to his music and television successes, Michaels is well-known as a creative entrepreneur. After winning The Celebrity Apprentice, Michaels went on to create the only product to have lived on past the show – his famous Snapple Trop-A-Rocka Iced Tea. Michaels, a lifelong diabetic and the son of a veteran, has always made giving back a priority throughout his career. Having been twice named Humanitarian of the Year by the world-famous Hollywood Christmas Parade, the musician’s Life Rocks Foundation continues to provide support to a myriad of charities and causes around the globe.

Tickets will go on sale to the public beginning at 10AM on Friday, April 24 at Ticketmaster.com and the Rose Music Center Box Office. Price range $56.50 – $98.50*

Endless shrimp returns to Red Lobster

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After thousands of social media mentions since it last appeared on menus, Red Lobster, the iconic seafood restaurant brand, is announcing the return of one of its most popular experiences, for a limited time: Endless Shrimp. Pointing to an influx of enthusiasm on social media, Red Lobster will offer all you can eat shrimp for $25.

Endless Shrimp arrives at a moment when guest engagement is surging, reinforcing Red Lobster’s renewed focus on listening to fans and giving them what they want.

Pictured: a variety of Red Lobster Endless Shrimp combinations featuring NEW! Marry Me Shrimp, Garlic Shrimp Scampi, Shrimp Linguini Alfredo and Walt’s Favorite Shrimp.

“This is about putting our guests first and bringing back something they truly love,” said Damola Adamolekun, CEO of Red Lobster. “Endless Shrimp has been a part of Red Lobster’s legacy for 20 years and our guests have never stopped asking for it. We’re excited to bring it back, for a limited time, in a way that works for our business today and honors what made it special from the beginning. Because when our fans talk, we listen.”

Starting April 20, Red Lobster is bringing back the Endless Shrimp experience guests know and love, featuring iconic, long-time favorites, plus a brand-new flavor inspired by one of the internet’s favorite dishes, served with their choice of side:

  • NEW! Marry Me Shrimp – Red Lobster’s take on the viral sensation, featuring tender shrimp in a tomato cream sauce, topped with a garlic and herb crumble.
  • Shrimp Linguini Alfredo – Tender shrimp tossed in creamy Alfredo sauce over linguini.
  • Walt’s Favorite Shrimp – Hand-breaded, butterflied shrimp lightly fried and served with cocktail sauce.
  • Garlic Shrimp Scampi – Shrimp sautéed in a garlic and lemon butter sauce.
  • Parrot Isle Coconut Shrimp – Hand-breaded jumbo coconut shrimp served with pina colada sauce.

Endless Shrimp is available for dine-in only at participating locations for a limited time.

Dayton AT WORK & PLAY” FUSISAN

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At FUSIAN (1200 Brown Street). My daughters and grandkids and I all love sushi. My wife not so much. So, when she’s away I sometimes have lunch at FUSIAN.
I also like supporting local entrepreneurs. The company was founded by three childhood friends who attended Harman Elementary School in Oakwood. The trio launched their first FUSIAN restaurant in Cincinnati in May 2010. In October 2011, they opened their first Dayton area location on Brown Street near the University of Dayton, close to their hometown.
FUSIAN offers build-your-own sushi rolls and bowls, sort of a Chipotle-like approach. It’s great for people who don’t eat sushi often, because you can get advice from the person making your sushi roll. I often order one of their signature items, like the spicy tuna. Then, as the roll is being assembled I ask, “If this was your lunch, what else would you add to make it special?” That’s lead me to some good combinations I wouldn’t have tried otherwise.

WYSO opens Union Schoolhouse to all on Saturday,

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91.3 WYSO invites all members of the community to explore its new home at Union Schoolhouse on Saturday, April 18, from 10 a.m. to 4 p.m. at a free public open house. No tickets required. Everyone is welcome.

 

The open house is the culmination of WYSO’s two-week relocation celebration, a series of invitation-only events that brought together media, major donors, civic leaders, and community partners to mark the station’s historic move. Those events included press walkthroughs on April 6 and 7, a ribbon cutting ceremony on April 9, a VIP donor evening featuring a keynote by NPR’s Michel Martin on April 9 and live Morning Edition interviews from Union Schoolhouse’s new studios on April 10, and a visit from a former First Lady on April 12. April 18 marks the first time the building is fully open to the general public.

Guided building tours run throughout the day, offering the public its first full look at the studios, newsroom, archives, and community spaces that make up WYSO’s new permanent home. Visitors can explore all four of WYSO’s programming pillars—Music, News, Community Voices, and Preservation & Archives—in the purpose-built facility that WYSO’s membership and donor community made possible. Artist talks with Naysan McIlhargey, the Yellow Springs ceramic artist whose commissioned mosaic installation anchors the building’s lobby, are scheduled at 11:00 a.m., 1:00 p.m., and 3:00 p.m.

WYSO hosts Evan Miller and Barry Leonhard will be DJing throughout the afternoon. Food trucks operate from 10 a.m. to 3 p.m. Kids’ activities, WYSO membership sign-up, and commemorative merchandise round out the day.

“This is the day for everyone who’s ever listened to WYSO on the way to work, or woken up to Morning Edition, or heard their neighbor’s story on Community Voices. We built this building for this community. Please come see it.”

— Luke Dennis, General Manager, 91.3 WYSO

“We have spent a long time imagining what we could do with a real stage and a room built for live sound. This year, we find out. The event space and performance studio at Union Schoolhouse are going to change what WYSO music looks and sounds like—for our listeners, for artists in this region, and for us. We’re just getting started.”

— Juliet Fromholt, Music Director, 91.3 WYSO

Union Schoolhouse is located at 314 Dayton Street, Yellow Springs, OH 45387. Free parking is available nearby. The facility is fully ADA accessible. Admission is free. For more information, visit wyso.org.

Five Places to get brisket better than Bucees in Dayton Ohio

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Buc-ee’s is famous for its tender, apple-wood-smoked brisket, served at the “Texas Round Up”” counter. The brisket is slow-smoked, frequently chopped fresh, and served with a sweet BBQ sauce, pickles, and onions on a soft bun. Key options include chopped or sliced sandwiches, with prices ranging from approximately $8 to $14+ for large/XXL versions, available roughly 11:30 a.m. to midnight. It’s pretty good for gas station food.
But here’s where you can find better:
5. Prime BBQ on Brown
4. Mission BBQ at Dayton Mall

3. Warped Wing Brewery (check menus and locations)
25 Wright Station Way,
Springboro, OH 45066
2. City BBQ (various locations, but I am partial to Kettering)
1. Fat Back’s on Linden Avenue
Other places, Carillon Park when its available. Kung Fu BBQ at the Silo’s. Also, up north Company 7 can deliver on Brisket as well.
In a pinch, stop into Dickey’s in Springboro.
All of these better than the gas station.

Chili’s® $10.99 3 For Me® Menu Goes After Fast Food’s “Value” Meals

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Chili’s is calling out fast food, taking them to “food court” and setting a new standard for chicken sandwiches with industry-leading value available nationwiThe chicken sandwich category has exploded over the last few years, but consumers continue to feel the empty promise of so-called “value” from fast food restaurants. For years, Chili’s® Grill & Bar has redefined value with the addition of Big Smasher and Big QP burgers to the game-changing 3 For Me menu, giving guests an entrée with fries, bottomless chips and salsa, and an unlimited fountain drink for just $10.99 – an unmatched value and dining experience, available every day for everyone, that can’t be beat by a fast food meal. Now, Chili’s is shaking up the chicken sandwich game as the original Big Crispy and new Spicy Big Crispy join the $10.99 lineup for the ultimate chicken sandwich value.

Chili’s is delivering the abundance and quality guests deserve with an expanded, full lineup of six Big Crispy sandwiches

With an expanded, full lineup of six Big Crispy chicken sandwiches – all hand-battered and WAY bigger than McDonald’s® McCrispy®¹ – Chili’s is giving guests the abundance and quality they actually deserve. How much bigger is WAY bigger? Chili’s found in a local study that the average Big Crispy filet was over 80% bigger than the average McCrispy breaded filet.²

“Over the past few years, we’ve exposed the fast food shrinkflation by serving our massive burgers in the industry-leading $10.99 3 For Me meal for a value that can’t be found in the drive-thru,” said George Felix, Chili’s Chief Marketing Officer. “Now, we’re setting our sights on fast food chicken sandwiches, offering our gigantic Big Crispy and Spicy Big Crispy chicken sandwiches in the same 3 For Me value meal. This is a shakeup to the chicken sandwich category that is long overdue, and one that our guests are going to love.”

The Big Crispy is now available at Chili’s restaurants nationwide in six crave-worthy variations, all served with a side of the brand’s house-made ranch for the perfect bite every time:

  • Big Crispy – A thick, hand-battered chicken breast with creamy mayo and crisp pickles on a toasted bun, available on the 3 For Me menu with fries, bottomless chips and salsa and an unlimited fountain drink for just $10.99.
  • Spicy Big Crispy – The same golden, hand-battered chicken breast with an all-new spicy mayo that delivers a slow-building heat, balanced with pickles. The Spicy Big Crispy was an early bestseller in test markets and is now available on the $10.99 3 For Me menu.
  • Honey-Chipotle Big Crispy – The Big Crispy is now also available tossed in Chili’s famous Honey-Chipotle sauce, topped with pickles and served as an entrée with white cheddar mac & cheese and fries.
  • Nashville Hot Big Crispy – One of the most exciting flavors on national menus in the past few years is now available as a Big Crispy sandwich. The spicy profile is balanced out with pickles and served with white cheddar mac & cheese and fries.
  • Buffalo Big Crispy – Rounding out the sauced Big Crispy lineup is this classic chicken pairing, also topped with pickles and served as an entrée with white cheddar mac & cheese and fries.
  • Deluxe Big Crispy – Topped with two crispy slices of thick-cut bacon, melty Swiss cheese, mayo, and fresh lettuce and tomato for an even heartier bite. The Deluxe Big Crispy is also served with a side of white cheddar mac & cheese and fries.

At a time when consumers expect more for their money, Chili’s continues to deliver a full-service dining experience at a price point that rivals – and often beats – the drive-thru.

Dayton at Work and Play: Gustavo

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“I feel like I’ll never get out of here. I just ask that you don’t forget about us.” 13-year-old Gustavo Santiago, held in an ICE detention center. This is the latest addition to my new art series called “and I quote.”
This quote came from an article a friend shared with me. It was written by Mica Rosenberg, who managed to get inside the detention center in Dilley, Texas. Her article was amazing. It included some of the children’s artwork, images of rainbows, family, hearts, and one showing a stick figure behind barbed wire. The article also included handwritten letters from children as young as 7. Many of the letters talked about the poor conditions in the for-profit prison.
The article got a lot of attention and was even referenced during a Homeland Security Committee hearing. In retaliation for the bad publicity, prisoners said that guards took children’s letters, tore pictures off the walls and confiscated pencils, crayons and drawing paper. ICE denied doing this.

Fresh, Fast, and Full of Flavor: Flavors Eatery Celebrates 22nd Anniverary

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In a dining landscape often split between indulgent comfort food and ultra-clean eating, Flavors Eatery in Centerville manages to live happily in both worlds—and that’s exactly why people keep coming back.

Tucked along East Franklin Street, this unassuming spot doesn’t scream for attention. But step inside, and you’ll quickly understand why it’s built such a loyal following. The vibe is casual and welcoming, the kind of place where regulars are greeted by name and first-timers instantly feel like they’ve discovered something special.

A Menu That Does It All

What sets Flavors apart is its ability to be everything to everyone—without sacrificing quality. The menu reads like a greatest hits collection of café favorites: wraps piled high with fresh ingredients, crisp salads, melty quesadillas, hearty subs, and flatbreads that hit that perfect balance of crispy and satisfying.

But there’s a twist. Nearly everything is built with a health-conscious mindset. You’ll find gluten-free options, vegetarian and vegan dishes, and lighter takes on classic comfort food—all without losing the flavor. It’s the rare place where you can order something indulgent and still feel good about it.

Gf tortilla pesto chicken quesadilla

Where Fresh Meets Crave-Worthy

The secret is in the details. Flavors leans into fresh produce, bold house-made sauces, and customizable options, giving each dish a made-to-order feel that elevates it beyond standard café fare. There’s a subtle West Coast influence here—bright, clean flavors layered with just enough indulgence to keep things interesting.

Whether you’re grabbing a quick lunch, refueling after a workout, or meeting friends for a casual bite, the menu adapts to your mood.

Chicken Pesto Flaky Bake

More Than Just a Meal

Beyond the food, Flavors Eatery thrives on its community feel. It’s a place where busy professionals, families, and health-conscious diners all cross paths. The service is friendly and efficient, and the atmosphere strikes that perfect balance between quick-stop convenience and laid-back comfort.

On warmer days, the patio adds an extra layer of charm—ideal for lingering over a smoothie or catching up with friends.

The Bottom Line

In a world of overcomplicated dining trends, Flavors Eatery keeps it simple: fresh ingredients, big flavor, and something for everyone. It’s not trying to be flashy—it’s just consistently good. And sometimes, that’s exactly what you’re craving.

For Centerville locals, it’s already a staple. For everyone else, it’s a hidden gem worth discovering.

Flavors Eatery Centerville

865 E Franklin St
Centerville, OH,  45459

(937) 434-6336

Mon – Fri
6:30 AM – 9:30 AM
11:00 AM – 8:00 PM
Saturday
11:00 AM – 3:00 PM

Perfect time to catch ‘HAY FEVER!’ at Human Race.

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Cast of ‘Hay Fever.’ Judd Plattenburg Photography

Dayton’s beloved Human Race Theatre Company is continuing its fantastic season with Noel Coward’s ‘Hay Fever!’ I had the pleasure of asking the Artistic Director, Emily Wells, all about it!

D9: Thanks, Emily, for taking some time to let us all know about your most recent production at HRTC! Why was ‘Hay Fever’ chosen for the Human Race this season?
EW: Bob Hetherington was one of the resident directors of The Human Race for the first 10 years of the company, and he’s also my directing mentor. We knew we wanted to have him back to direct this season all about family.  When it came time to select a work together, we were dishing about the theme and classic titles that might be exciting for our audience to see our spin. Noël Coward’s HAY FEVER, with its family behaving badly, seemed like just the right fit!
D9: Sounds fun….what is the premise of the show for those who are unfamiliar??
EW: Hoping for a quiet weekend in the country with some guests, Judith and David Bliss find peace to be impossible when their children, Simon and Sorel, appear with guests of their own. A houseful of misunderstandings, games, and irrational tempers ensues as the quiet weekend comes to a hilarious and exhausting end.
D9: HRTC are masters at this type of comedy! With that in mind,  what themes do you hope resonate most with audiences today?
EW: I hope we’re all aware of how our words and actions affect those around us, but if we’re not, we’ll definitely sympathize with the guests who are treated badly by their hosts.  You may see how Mr. Coward’s work has influenced modern comedies like “Modern Family” and “Schitt’s Creek” among others.
D9: Shows like this are really character-driven. What qualities were you looking for when casting this production?
EW: This script is over 100 years old, but it feels as fresh as yesterday. Bob was able to flip the gender of a key character, adding a flair that I think would delight Mr. Coward. For a script like this, we also looked for great physical comedy skills, and timing, timing, timing!
D9: This sounds fun and inventive! What do you want audiences to feel when they leave the theater?
EW: Giddy, laughing, and just maybe a slightly better host for their next party.
D9: Ha, ha, ha!! What does the rest of this season hold for folks?
EW: We want to see folks turn out for our 40th birthday party on the 28th – Certified Human Night. Come as you are with a dash of 80’s fashion, and help us celebrate turning 40! Then, in June, The Hot Wing King by Katori Hall is going to be HOT! Gorgeous cast, a little spicy romance, and family drama – it’s the show everyone will be talking about into summer.

Catch ‘HAY FEVER!’

D9: Wishing you so much success with the rest of your season. Any thoughts for your audiences?                                                         EW: Audiences are our special sauce, so if you’ve not been to see us in a while – come see us!  We’ve got pricing for every budget, and Parent’s Day Out for families.  Next season will be announced very soon and we can’t wait to share what we’re cooking up for you.

D9: Thank you, Emily. Hay Fever is playing at the Loft Theatre April 8 – 19, 2026. For ticket info visit: https://www.daytonlive.org/

Smashburger® Welcomes Spring With New Offerings

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Smashburger® today unveiled its new Spring menu, designed to celebrate the season with vibrant flavors and eye‑catching color in every bite. With everything from juicy smashburgers and bold Big Dogs to fresh salads and All-The-Time value offerings, the new menu delivers an expanded variety of Smashburger favorites without compromising great taste.

“Spring is here, and this year we’re celebrating with offerings that are more flavorful and more vibrant than ever,” said Tom Ryan, Founder of Smashburger. “We’re always pushing ourselves to innovate and bring our guests even more great taste. By pairing bold ingredients like jalapeño, avocado, truffle, and more with our classic builds across our premium burgers, and our Big Dogs, we’re creating elevated, crave‑worthy items that bring the full spirit of Spring to life.”

Smashburger’s new offerings are available at participating locations nationwide and include:

  • Avocado Bacon Ranch Stack Smash: Certified Angus Beef, American cheese, layers of stacked applewood smoked bacon, lettuce, tomato, fresh-sliced avocado, and ranch dressing on a butter-toasted bun.
  • Green Goddess Bacon Stack Smash: Certified Angus Beef, American cheese, layers of stacked applewood smoked bacon, organic arugula, tomato, fresh-sliced avocado, and green goddess dressing on a butter-toasted bun.
  • Jalapeno Crema Smash: Certified Angus Beef, Pepperjack cheese, grilled jalapeños, and Mexican crema on a butter-toasted bun.
  • Egg Truffle Mushroom Smash: Certified Angus Beef, Swiss cheese, grilled mushrooms, fried egg, organic arugula, and truffle mayo on a butter-toasted bun.
  • Mexicali Big Dog: Quarter pound 100% Angus beef hot dog, cheddar cheese sauce, grilled jalapeños, chopped bacon, crispy fried onions, fresh avocado, and Mexican crema on a butter-toasted Big Dog roll.
  • Avocado Arugula Green Goddess Salad: Organic arugula and leaf lettuce topped with fresh-sliced avocado, egg, chopped bacon, shredded cheddar cheese, diced tomatoes, and red onion. Served with green goddess dressing.

    Green Goddess Salad

“Our Spring lineup is more than a seasonal refresh. It’s a demonstration of the bold, flavor‑forward future we’re building as a brand,” said Jim Sullivan, CEO of Smashburger. “Taste has always been at the core of our identity and our competitive edge, and this season we’re leaning into that strength. With flavorful ingredients, elevated builds, and uncompromising quality in every bite, we’re welcoming Spring in a way only Smashburger can, and giving guests even more to love.”

$4.99 All-The-Time Menu

In a time when fast-casual dining can easily climb into double digits, Smashburger is flipping the script with a crave-worthy value play: the $4.99 All-The-Time Menu.

Designed for budget-conscious diners who don’t want to sacrifice quality, this lineup delivers the brand’s signature smashed-to-order flavor at a price point that feels almost too good to be true.

At the heart of the menu are fan-favorite burgers made with Certified Angus Beef, smashed on a hot griddle to create those signature crispy edges and juicy centers. Guests can dig into options like the All-American Smash or the Deluxe Smash, both offering classic burger satisfaction without the usual fast-casual price tag.

Dayton Smashburger Locations:

York Commons

6731 Miller Lane
Dayton, OH 45414
(937) 387-6564

Shopes at Route 725

2315 Miamisburg Centerville Rd.
Dayton, OH 45459
(937) 938-9888

 

Chef 10?’s with Chris Spirtos

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trGrowing up in a Greek Family Chris Spirtos learned the love of cooking from his relatives. “My grandparents were straight from Greece,” he shares. “They were always in the kitchen, and being in the kitchen was always a great memory… everyone would just gather there and cook. I think that’s really what got me into cooking.”

He attended Le Cordon Bleu College of Culinary Arts in Chicago and then came back to the  the Dayton area to share his love of food with his hometown.

 

 

 

In 2015 he launched his food truck serving up  lamb, chicken, and pork belly gyros, as well as “Greek fries” and baklava.

The food truck was so popular he decided to open an actual restaurant and in May of 2022 Greek Street opened at 101 E. Alex Bell Road, Suite 186  in the Cross Pointe Center.

Items on the restaurant menu include gyros, spanakopita, souvlaki, rice bowls and platters, greek fries, dolmades and Keftedes.

At Greek Street, the desserts are a true family affair. For nearly a decade, the restaurant’s signature pastries like baklava and Finikia (Honey-dipped spice cookies) have been handmade by Kali Spirtos, the mother of founder and executive chef Chris Spirtos.

Chris took some time out of his busy days to answer our 10 ?’s interview:

What is your favorite ingredient to cook with?
LAMB

 (The restaurant uses whole muscle meats, such as whole legs of lamb braised for four to five hours, rather than processed alternatives.)

What ingredient do you dread?
A BAD PACK OF PHYLLO DOUGH
What’s your favorite dish to make? MOUSSAKA
(A very traditional Greek Moussaka is made with thick layers of eggplant, beef in tomato sauce, topped with béchamel sauce, similar to a lasagna).

What’s your favorite pig out food?
JENIS ICE CREAM,
SPECIFICALLY BROWN BUTTER ALMOND BRITTLE
What restaurant, other than your own do you like to dine at in the Miami Valley?
 I try to support a range of spots depending on what I’m in the mood for. Places like Wheat Penny, Koji Burger, Salt Block Biscuit Company, Silver Slipper and Sima are all doing great things in different ways, and I really enjoy what each of them bring to the table
What’s your best advice for home chefs?
 If you want to level up as a home chef, think less about fancy recipes and more about mastering habits and fundamentals. That’s what separates someone who can follow instructions from someone who can cook anything.
Start with technique over recipes. Learn how to properly sauté, roast, braise, and Taste constantly. This is probably the biggest difference between amateurs and pros. Adjust salt, acid, sweetness, and fat as you go. Cooking isn’t about strict measurements—it’s about balance. Learn to fix mistakes. Too salty? Add acid or dilute. Too bland? Salt or acid again. Too acidic? Add fat or sweetness. Cooking is flexible if you understand how flavors interact.

Pastitsio- picture layers of pasta, a flavorful meat sauce tinged with cinnamon and nutmeg, all beneath a heavenly béchamel layer.

 

If you could invite any 4 guests to a dinner party who would they be and why?
1.) Anthony Bourdain because he didn’t just eat food, he understood it as a culture, history and identity.  2.) Bert Kreischer because he would instantly break the ice, make people laugh and keep conversations going. 3.) My Yiayia (grandmother in Greek) who is no longer with us. She sparked my interest in cooking at a young age. 4.) José Andrés – For his humanitarian work and showing how chefs can make an impact beyond the kitchen.

home made baklava

Who do you look up to in the industry and why? 

I’ve been fortunate to learn from a few chefs who really shaped who I am today. The first is Sung Oh, the owner of Dolsot Bistro. He took a chance on me when I was 23 and hired me as a sous chef, even though I had no background in Korean cuisine. He taught me resilience—how to push through long hours, stay disciplined, and really embrace the grind. More than anything, he helped mold my mindset and work ethic early in my career.

Before that, I had just come from L’Auberge as a lone cook, so that transition was a huge turning point for me.

Chef Art Smith

The second group would be the chefs I worked with at Table 52 in Chicago. I worked under Art , along with Chef de Cuisine Rey Viallobos and Sous Chef Jon Vermiglio. Art was the personal chef to Oprah Winfrey and Jon now owns Grey Ghost, Little Ghost, Basan and Second Best in Detroit Michigan. That kitchen pushed me technically in a way no other place has. They gave me the freedom to create, but at the same time, they were incredibly critical—in the best way. That constant feedback forced me to refine my skills and think at a higher level. I genuinely felt like I was improving every single day working there.

What do you do in the Miami Valley on a day off? 

There is really never a full day off, but I do enjoy supporting local restaurants.

Share a kitchen disaster, lucky break or other interesting story:  

One story that really stuck with me happened when I first started at Table 52. It was right before service—everything was moving fast, and I was trying to keep up with the pace of the kitchen.

In the middle of prep, I made a careless mistake and wiped my knife on the towel hanging from my apron. The blade was so sharp it went straight through the towel, my pants, and into my leg. At first, I didn’t even process it—I just felt the blood running down my leg.

I stepped off the line and went to the bathroom, and that’s when I realized how bad the cut actually was. I didn’t want to let the team down during service, so I cleaned it up as best I could, put super glue on it, wrapped it, and went right back to work. 🤦🏻‍♂️

Dayton at Work and Play: Haitian Artists

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Generations of Haitian artists have been making art from discarded oil drums. Years ago we bought these small birds made by artist Cineus Louime. He works in Haiti’s Croix-des-Bouquets village, where this craft originated.
Friday the Springfield Museum of Art (Ohio) opens a new exhibit called “Resilient Spirits” showing 75 years of Haitian metalwork. The art is from a private collection and has never been exhibited before. Judging from the promotion photo from the museum, the work is amazing. I’m looking forward to seeing it.
Before you go, watch some YouTube videos showing how oil drums are transformed into art in Haiti. I saw one video by the Smithsonian titled “In Haiti, one man’s trash is another’s art supplies.”

It mentioned that the craft was first developed by a blacksmith named Georges Liautaud, whose work is in this exhibit. Reportedly, Liautaud’s first efforts were used to decorate local graves. Then collectors asked him for more intricate work and a new art form was born.