Things to do in Dayton | Restaurants, Theatre, Music and More
For many the start of a new year is all about making a fresh start. For others it’s a time of tradition. Either way, why not start your year with some of these foods considered to bring good luck and prosperity for the new year.
Here’s a round up of some of the best know New Years Eve traditions from around the world:
Hoppin’ John— A traditional southern New Year’s dish —black eyed peas and ham hocks. An old saying goes, “Eat peas on New Year’s day to have plenty of everything the rest of the year.”
Grapes – consume 12 at midnight. Each grape represents a different month, so if the 3rd
grape is a bit sour, March might be a rocky month. This tradition hails from Spain in 1909 by grape growers who were trying to create a market for left over grapes.
Noodles– In Asia, eating long noodles is believed to bring a long life. The New Year’s Day tradition has the person eating the noodle without breaking it until it is all in your mouth.
Seafood – In Japan, herring roe is consumed for fertility, shrimp for long life, and dried sardines for a good harvest
Open the Doors- It’s a common superstition that opening the doors and windows will let the old year out, and the new year in unimpeded.
Donuts – The Dutch love to eat a donut on New Year’s Day because they believe that the circular food item symbolizes the full circle of life.
Black E
yed Peas– The peas, since they swell when cooked, symbolize prosperity.
Greens – their leaves look like folded money, and are thus symbolic of economic fortune. The tradition implies that the more kale, cabbage, collards and chard you eat, the larger your fortunes will be.
Pork– pigs symbolize progress & its rich fat content signifies wealth and prosperity. Roast suckling pig is served for New Year’s in Cuba, Spain, Portugal, Hungary, and Austria and Austrians are known to decorate the table with miniature pigs made of marzipan.
Hanging Onions– No, this New Year’s Eve tradition has nothing to do with vampires. Rather, the Greeks believe that onions are a symbol of rebirth, and so they hang the pungent vegetable on their doors in order to promote growth throughout the new year. Greek culture has long associated this food with the idea of development, seeing as all the odorous onion ever seemingly wants is to plant its roots and keep growing.
Pomegranates – Eating pomegranate on New Year’s Eve is a great Brazilian tradition. It is believed that the pomegranate’s abundance of seeds is an analogy for abundance in your life. Some say that you have to eat the fruit and keep its seeds in your wallet to attract money all year round.
Roast suckling pig is served for New Year’s in Cuba, Spain, Portugal, Hungary, and Austria and Austrians are known to decorate the table with miniature pigs made of marzipan.
Citrus– In China, oranges and tangerines are placed on the table for the New Years meal. This could be because “orange” and “tangerine” sound very much like “wealth” and “luck” in the Chinese language.
Cakes– Round shaped cakes and breads are eaten all over the world on New Years day- a symbol of coming full circle. In most countries, a coin or a trinket is hidden inside the cake. The recipient to get that slice is said to have good fortune all year long.
Just as there are lucky foods, there are also some foods that carry the stigma of bringing bad luck, so be warned:
Lobster– they move backwards and could therefore lead to setbacks
Chicken– they scratch for food so those who eat poultry will “scratch” for food all year.
Winged fowl– because good luck could fly away!
White foods – The Chinese avoid eggs, cheese, and tofu, because white is the color of death.
This New Year’s Eve, it is almost inevitable that you will hear (and possibly try to sing) “Auld Lang Syne,” a song whose melody is synonymous with the new year (and the theme of change more broadly). It is used traditionally to bid farewell to the old year and welcome the new year at the stroke of midnight, or throughout the night, each New Year’s Eve. The song is also sometimes used on significant ceremonial occasions like graduations and funerals.
Should auld acquaintance be forgot And never brought to mind? Should auld acquaintance be forgot And days of auld lang syne? For auld lang syne, my dear For auld lang syne We'll take the cup o' kindness yet For auld lang syne For auld lang syne, my dear For auld lang syne We'll take the cup o' kindness yet For auld lang syne
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.
Arby’s Meat & 3 Box is arriving now at participating locations in the US, but will only be on offer for a limited time.
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.
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:
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.
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
New Year’s Eve is a time for celebration, reflection, and looking forward to a fresh start. Across the world, people gather with family and friends to welcome the new year, often with a glass of champagne in hand. Champagne and sparkling wines have become the ultimate symbol of festivity, making them the perfect choice for the midnight toast.Champagne has long been associated with celebrations, and New Year’s Eve is no exception. Its effervescence, elegance, and luxurious feel make it the ideal drink for marking special occasions. The pop of the cork signals excitement, while the sparkling bubbles symbolize joy and new beginnings.
The process of creating champagne is what sets it apart. Using the traditional method, or Méthode Champenoise, champagne undergoes a secondary fermentation in the bottle, creating its signature bubbles. This meticulous process gives champagne its fine texture and crisp flavor. While not all sparkling wines are made in the Champagne region of France, others like Prosecco, Cava, and sparkling wines bring their own unique charm to the party.
It’s no wonder champagne is the most popular drink consumed on New Year’s Eve. The ritual of toasting with a glass of bubbly feels timeless and celebratory, making it the perfect choice for welcoming the new year. Whether you prefer champagne or other sparkling wines, the right choice will enhance the joy of the moment.
When selecting champagne or sparkling wine for New Year’s Eve, it’s important to consider the variety of options available. Each type offers unique flavors and characteristics, ensuring there’s something for every guest to enjoy.
Here are some of the most popular choices for a festive celebration:
Brut champagne is a classic choice for New Year’s Eve celebrations. Known for its dry and crisp flavor, it pairs wonderfully with a variety of foods, from appetizers to seafood. Its balanced acidity and subtle fruit notes make it a versatile and crowd-pleasing option for the midnight toast. Many consider it one of the best champagnes for New Year’s.
Despite its name, extra dry champagne is slightly sweeter than Brut. This touch of sweetness adds a soft, rounded flavor, making it an excellent option for those who enjoy a hint of sugar in their bubbly. It’s a delightful choice for pairing with light desserts or soft cheeses during your celebration.
Rosé champagne adds a splash of color and fruit-forward flavor to any celebration. Its pink hue makes it a fun and festive choice for New Year’s Eve, while its hints of red berries and floral notes bring complexity to the glass. It’s a favorite for pairing with desserts or for those who want something a little different from traditional champagne.
For a budget-friendly alternative to traditional champagne, Prosecco and Cava are excellent options. Prosecco, with its light and fruity profile, is an approachable and festive sparkling wine that’s great for casual gatherings. Cava, a Spanish sparkling wine, offers crisp and refreshing flavors similar to champagne but at a more affordable price. Prosecco is especially popular for New Year’s Eve celebrations, proving that great taste doesn’t have to come with a high price tag.
Champagne cocktails are a fun way to put an even more celebratory twist on the traditional glass of bubbly. Here are some of our favorites:
Ingredients
Add gin, lemon juice, and simple syrup to a shaker filled with ice. Shake until completely chilled then strain into a champagne flute. Top with Champagne and garnish with a lemon twist.
Ingredients
Step 1. Fill a wine glass with ice and refrigerate until glass is chilled, about 30 seconds.
Step 2. Add Prosecco, Aperol, and soda water and gently stir to combine. Garnish with orange slice.
Ingredients
Into a Champagne flute, pour crème de cassis. Slowly pour Champagne over,
Ingredients
Ingredients
Step 1. Place all pop rocks on a small shallow plate and mix together with a fork. Use a butter knife to spread vanilla rims of serving glasses, then dip in pop rocks.
Step 2. Add an ounce of vanilla vodka to each glass. Divide champagne evenly between glasses, then top with Sprite. Serve chilled.
It’s a murder mystery whodunnit!!! Seasonal themed Mystery Dinner Theater shows with a delicious 3 course Italian Meal. Please call to make reservations. 937-461-3913. Go to our website to see show details. www.thespaghettiwarehouse.com
LOVE OUR AMVETS 24–SO HAPPY TO RING IN THE NEW YEAR WITH YOU ALL AGAIN!!!
Thursday, January 1
1:00–3:00 PM
Please plan to:
Check the Caesar Creek State Park Facebook page the morning of the event for updates. There’s no better way to welcome the New Year than fresh air, movement, and nature.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.
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.
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.
Photo credit: Allena I.
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.
Photo credit: Rebecca Franklin
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.
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.
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. Photo credit: Ry C.
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
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A high energy classic rock dance band at the Phone Booth Lounge
It’s 5 o’clock somewhere, right? Whatever the occasion, whether you’re going out to a bar or making it yourself, a cocktail can be a great way to celebrate. Naturally, we were curious about what people across the country like to drink. Where you live, what the weather’s like, what time of year it is, or even local culture can dictate what you’re mixing up in your shaker.
In a sweeping majority, the most popular cocktail was a margarita, which came in first in a whopping 29 states: Alabama, Arizona, Arkansas, California, Colorado, Georgia, Illinois, Indiana, Iowa, Kansas, Kentucky, Maine, Mississippi, Missouri, Montana, Nebraska, New Mexico, North Carolina, North Dakota, Ohio, Oklahoma, Oregon, South Carolina, South Dakota, Tennessee, Texas, Utah, Vermont, and Wyoming. Perhaps the margarita’s broad appeal is how endlessly customizable it is.
Next in line, with the 14 following states (mostly clustered in the Northeast), was a martini: Connecticut, Delaware, Florida, Maryland, Massachusetts, Michigan, Nevada, New Hampshire, New Jersey, New York, Pennsylvania, Rhode Island, Virginia, and Washington. Whether you prefer vodka or gin is up to you, but the cocktail simply exudes class and sophistication.
Just the five following states had an old-fashioned as their favorite cocktail: Alaska, Idaho, Minnesota, West Virginia, and Wisconsin. (Try Beyonce’s version for a honey-infused twist on the classic!) The final two states stood in a league all their own, which wasn’t surprising, given their respective local cultures: Hawaii’s most popular cocktail is the tropical and fruity mai tai, while Louisiana’s is the classic daiquiri.
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.
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
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’.
If you have a family member with a penchant for the prehistoric, don’t miss the 20-foot Tyrannosaurus Rex skeleton.
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
18 West Fourth Street 45202 (downtown Cincinnati)
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.
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.
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.
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 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.
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.
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
