Lisa Grigsby

Bottomless Boneless Lunch Through Aug 30th

August 7, 2013 By Lisa Grigsby Leave a Comment

Buffalo Wild Wings is one of the Top Ten Fastest-Growing restaurant chains in the country, best know for chicken wing and their signature sauces.

Here’s your chance to work your way through all 16 flavors in an affordable way. Check out the Bottomless Boneless Lunch Special! Running through Aug 30, from 11am-2pm Monday – Friday, you can enjoy all the wings you can eat for $12.99 Boneless or $15.99 for Traditional

They’ll bring you out 8 boneless wings to get you started with fries (which are unlimited). Then continue with 4 wings at a time until you can eat no more! This special can’t be shared and is not available for carryout. The only question- how many wings can you eat?

With 11 area B-dubs, it’s not hard to find one around the Miami Valley, but to find the nearest one, use this easy locater.

and our concept is more than just a NY-style wing joint with 16 signature sauces. We are also a sports bar, complete with a full menu featuring everything from salads to appetizers to burgers, and a variety of specialty items. All served in a relaxed comfortable atmosphere where people like to hang out withfriends, play trivia on Buzztime Trivia system and watch their favorite games on one of many on-screen TVs. At Buffalo Wild Wings, or B-dubs as we are commonly referred to, you can always feel comfortable pulling some tables together with friends and staying as long as you like. We are a fun, edgy, high-energy and easygoing restaurant – much like the personalities of our guests! At B-dub’s we have 26 tap handles featuring many of your favorite craft beers!

Bottomless Boneless Lunch Special!! Starts today thru Aug 30 11am-2pm M-F. All you can eat $12.99 for Boneless $15.99 for Traditional. Start with 8 boneless and (unlimited)fries. Continue with 4 wings at a time until you can eat no more! (no sharing and no carry out, please) Let the eating frenzy begin!!!

Chef Dana Downs leaves Leo Bistro at the Dayton Art Institute

July 31, 2013 By Lisa Grigsby 1 Comment

Today is a day of change at the Dayton Art Institute, as Chef Dana Downs and her crew were seen moving out of the building. Today was the last day serving food, after a very successful launch of Leo Bistro six months ago.

In a prepared Statement the DAI says:

The Dayton Art Institue will be undergoing an evaluation of its restaurant as the
operating partnership with Veritas Foods comes to an end.

“We thank Veritas Foods for their work in helping us open Leo Bistro and wish them well in their endeavors, “said Executive Director Michael R. Roediger. “The needs and priorities of both organizations have changed since the Bistro opened, and we mutually agreed that it was in everyone’s best interest to move in a new direction.”

The change will not affect services for any weddings, events or meetings already scheduled during regular museum hours,
offering lunch via counter service Tuesday through Saturday, 11am – 2pm and Sunday noon – 2pm. A new 5 to 8pm
menu will be available in the near future- please check the website for details.

Leo Bistro opened in February 2013 and features a casual, relaxed atmosphere with free Wi-Fi, made possible by a
federal grant from the Institute of Museum and Library Services (IMLS). The Bistro offers a variety of soups, salads and appetizers, sandwiches and entrees, as well as desserts. “Leo to Go” has food and beverage options for museum guests,
such as bottled waters and sodas, snacks, coffee and espresso beverages, wine, beer and cocktails. Museum members
receive special discounts and offerings at Leo Bistro.

Chef Dana was not reachable for a comment. We do know that a new interim operator will be in the kitchen as 8am tomorrow and they are prepared with a menu that still celebrates food as art!

The Tastiest Week of the Summer is Back

July 28, 2013 By Lisa Grigsby Leave a Comment

Diners will once again get an opportunity to eat at some of the Miami Valley’s best restaurants at affordable prices, while helping to support local charity’s during Restaurant Week July 28 – Aug 4th. Looks like this time around there are about 50 restaurant to choose from, down about 10 from last summer’s promotion. Restaurants will be offering multi-course prix fixe menus at either $20.13, $25.13 or $30.13.

DaytonDinings Tips: Make reservations when possible

New this year, many restaurants seem to be offering multiple price points to choose from and guests can choose the menu they prefer. You’ll find many of the menu’s on the MVRA site. Spinoza’s, Hickory River Smokehouse, McGullicutty’s and Nick’s are offering to feed a couple for $20.13. The Caroline in Troy is including a glass of beer or wine, plus 3 courses with their options and Christopher’s options include 4 courses to choose from.

Expect crowds!

Many restaurants are closed on Sun &/or Monday- check first

Traditionally Restaurant Week has kicked off on Sunday and ended on Friday. This summer’s promotion has been extended to run Sunday through Sunday. And keep your eye out, several restaurants often carry over the dining deals for a second week.

No matter where you chose to dine, part of the package includes a donation to charity partners. $1 of each meal will be split between Cancer Support Community of Western Ohio and the MVRA scholarship fund.

While saving on your meal- splurge on wine to compliment your meal

Many people have a love/hate relationship with Restaurant Week. Before I go any further, I should admit that I was the President of the Restaurant Association when this promotion was launched in 2005 and I am quite proud of the impact it’s had on our community. But I also know folks that dine out regularly and yet avoid this week due to the crowds. I also have a group of friends that can’t wait for the menu’s to be posted so they can plan their eating extravaganzas.

Restaurant staff also have mixed feelings about this promotion. Most appreciate that they will be busy all week, but I’ve heard bartenders complain that while the servers and cooks are busy, that guests aren’t buying anything but the dining deal and therefore they don’t make much money. As a former restaurateur, I know that those who embrace this promotion as a marketing opportunity are the ones that get the most from it. Owver/Chef Wiley at Meadowlark has been a great example from the very beginning. She involved her staff, planned creative meals and promoted the menu’s ahead of time to her regular guests and even poured wine for waiting guests.

Menu offerings can change – be flexible

I too, have things I dislike about this week. Like restaurants that sign up for the promotion, but don’t get buy in from their staff. I’ve been to several places that print a special Restaurant Week menu on an insert and the guests get seated without the promo menu. Whether intentional or an oversight, I’ve then heard guests questioning whether the restaurant is participating or that they don’t see the $20.13 meal. Restaurants please don’t make it hard for guests to partake. The MVRA also promotes a contest offering guests a chance to win gift certificates for filling out a comment card, but many restaurants don’t pass them out- so be sure and ask your server for yours and your meal deal can really pay off if you win!

If you do go out for these dining deals, please keep in mind that for many places, this is the busiest week of the year for them and that can mean longer waits, frazzled staff and sometimes running out of the advertised items. Be patient and please remember to share the savings you got on your meal when you tip. Happy dining!

10?’s with the Chef of Mohawk Freestyle Grill Food Truck

July 24, 2013 By Lisa Grigsby Leave a Comment

Chef Aaron Hanover has always loved food for the art and wonder it can create. At a young age, art was always a great outlet for his creativity, but the prospect of work behind a desk as a graphic designer day in and day out was an option that didn’t interest him. Food always seemed like a hands on artistic outlet that included few desks and endless possibilities for medians to work with. With his culinary degree from Pennsylvania Culinary, he started honing is skills in local restaurants and big corporate kitchens. Learning management, fine dinning, and banquets from names like Aramark, Marriott, Bob Evans, as well as working a few other local upstarts and private events. After a few years in the business working under corporate rule, he stepped out to create his own way. It’s been his motto to do it his own way. He worked in sales and marketing, kitchen design, and even became a national expert in sports memorabilia. All the while meeting chefs and trying all kinds of regional foods at the places only the locals would eat at. He wasn’t completely out of the industry, still doing small private events and catering weddings to keep his skills sharp. In 2010 he and his wife Allison, started the preliminaries for

getting back full time in the kitchen. In June 2012 for his birthday, Aaron bought his kitchen- a 1974 ex-Phillidephia Fire Department Equipment Truck. It is his restaurant, his way. Called Mohawk Freestyle Grill named after the mohawk on Chef Aaron’s head and the way he runs a kitchen. He describes it as “an ever evolving style of food using local seasonal ingredient in an out of the box way.”

What is your favorite ingredient to cook with?

I like fresh local seasonal ingredients like when I was in Georgia for a year the Georgia coastal shrimp were the sweetest freshest shrimp, or Stone crabs in Florida, lobster, scallops, and clams in New England. Here I like the local Beef and bison and elk, it’s bigger and more flavorful when it hasn’t been frozen and shipped across the country. So I guess meat is a main ingredient of mine. Definitely bacon has to be a favorite also, but that’s seems like a cop out. you can’t go wrong with.

What ingredient do you dread?

Lima beans there just isn’t any reason for anyone to ever eat them, I’m not sure bacon can even make them better.

What’s your favorite dish to make?

I know as a chef I should say some crazy french something or some great souffle or so

mething but at the moment I like making our Mohawk burger. It’s a ground ribeye steak blend that is messy and just a great classic burger made the right way. I love it when someone trying a dish I make goes -wow that was great. That is what makes it a Favorite to me it seems to always bring a smile to peoples faces.

What’s your favorite pig out food?

Anyone that has ever eaten with me will laugh at this question because anytime we go to a new restaurant or truck I tend to order way more than I need but I love to try new food and different interpretations of the dishes they make. So I’m always sitting at the table at a new place with like five plates, passing this one to this friend and saying “hey can I try that.” That is how I roll. Food wise though I tend to pig out on greasy foods like pizza and burgers, bar foods wings and the normal stuff.

What restaurant, other than your own do you like to dine at in the Miami Valley?

I like local authentic and original idea places, like Thai9, Coldwater Cafe, and definitely all the local food trucks.

What’s your best advice for home chefs?

Keep it simple. Sometimes salt and pepper is all you need, but you definitely always need them.

If you could invite any 4 guests to a dinner party who would they be and why?

I thought about this pretty hard probably for my answers, too hard, but there are plenty that could take anyone of these four seats but here they are. Ty Cobb- he was hated and loved at the same time for being the best and most focused in his field and at the same time was never happy. He seems like now he may have some life lessons and I am forever a Detroit tigers fan. Teddy Roosevelt -he once rode a moose in a river – need I say more. Ernie Harewell- he seemed to be a great guy always had a funny story to tell and again I love baseball and the Tigers. Fourth seat is always reserved for my wife, you never can eat enough meals with your spouse and she has the best pallet I know, so afterward we could talk about the food and so she’d believe me when I said who was there.

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

I have to look up to all the guys in trucks already, vastly more popular and successful than me. There are some great trucks already in the Miami Valley. A guy I’ve looked up to for years in the food industry is Scott Schmucker. An instructor and Chef extraordinaire at Art Institute Pittsburgh, who I had the privilege of having as an teacher at PA Culinary.

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

Swim in my pool. Look for other food trucks. My favorite days are when I go out and eat at three or four restaurants for lunch like an appetizer here, a side here, entree here, some desert here, some food shopping at Dorothy Lane Market and or a farmers market I come across, and then home to create something new.

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

As a food truck owner you’re always battling a vehicle as well as the normal kitchen issues. I’ve blown engines and had to tow my truck into an auction on a tow cord but this week after just getting a new engine, it broke down again. I towed the truck to the event and on the way home I realized that when they fixed the truck last they added a new fuse for the fuel pump and I had over looked that, looking for fixes for why it wasn’t running. I towed it 30 miles to Kettering and back before I realized my problem was a $1.10 fuse. It’s always something silly like that for me.

Twinkies Are Back!

July 15, 2013 By Lisa Grigsby 1 Comment

In November 2012, a New York bankruptcy court ordered Hostess to liquidate after months of failed negotiations to exit a years-long bankruptcy process. The liquidation closed all Hostess plants and bakeries and 15,000 employees were laid off immediately. But the “Golden Sponge Cake with Creamy Filling” is back on your local store shelves now in what is being billed as “the Sweetest Comeback in the history of Ever.”

“Hostess has shipped product to every major retail customer across the country, but it seems Wal-Mart got the first shipments and they started appearing on their shelves over the weekend.

The new Twinkies’ have some differences from the original tried and true formula that fans have come to know and love. The snack’s shelf life has extended to 45 days, almost three weeks longer than the 26 days the former Twinkie was supposed to stay fresh. There are even hints that the company is looking into healthier Twinkie options.

To herald the comeback of Twinkies, CupCakes, Ho Hos, Ding Dongs and other products, the Kansas City, Mo., company’s new owners are spending “several million dollars” on a marketing blitz, Seban said.

The campaign is sprawling across social media, Vine videos, billboards, building walls and a website called Prepare Your CakeFace. Street teams are handing out T-shirts and “I Saved the Twinkie” buttons. A food truck is visiting county fairs, music festivals and other locations, though we’ve been unable to confirm if they are coming to the Miami Valley.

Two New Lunch Options in the Oregon District

July 8, 2013 By Lisa Grigsby Leave a Comment

Just last week Salar Restaurant and Lounge added lunch service Monday through Friday from 11:30am until 2pm. You can enjoy their signature burger, Choice ground steak, saltado style vegetables, mozzarella cheese, spinach, and delicious Huancaina sauce on a brioche roll. Served with your choice of french fries, salad or soup du jour.on one of 2 patios.

And as of today, all 3 patio’s at Lily’s Bistro, also on Fifth Street, will open for lunches from 11am – 3pm. According to General Manger Emily Mendenhall, ” This week we’re kind of testing the waters to get a sense of what lunch is going to be like and then I’m sure we’ll make some adjustments.”

Here’s Lily’s Lunch Menu:

Daily selection of deviled eggs 7
Crispy calamari and jalapeños with a sriracha aioli and gingery oyster sauce 9 Housemade tortilla chips with white cheddar alfredo, refried black beans and salsa fresca 7

Mains

Soup of the day cup 3 bowl 5
Caesar salad 6 add chicken +3

Avocado hummus sandwich with havarti, grilled squash, tomato, and bibb lettuce on toasted wheat 8 Caprese sandwich with cherry tomatoes, fresh mozzerella, pesto, and balsamic reduction on grilled ciabatta 8 Pineapple-chipotle BBQ chicken sandwich with grilled onions on wheat 10
Cucumber and watermelon salad with feta, mint, and basil, tossed in white balsamic vinaigrette 7 Chilled vietnamese rice noodle salad 7
” add stir fried tofu or steak +3
Olive oil poached tuna niçoise salad with greens, cherry tomatoes, hardboiled egg, and haricots verts 12
Vegetable chilaquiles with refried black beans, scrambled eggs and drizzled avocado sour cream 10
Angel hair pasta with pesto, cherry tomatoes, and local, free-range chicken 14

*all sandwiches come with small Caesar salad or dressed greens Substitute pasta salad, potato salad or cup of soup for $1.50

Clambake at C’est Tout

June 27, 2013 By Lisa Grigsby 1 Comment

It may not be seaside, but Chef Dominique Fortin at C’est Tout is celebrating summer with their annual clambake this weekend. Through Saturday you can order this New England special and you’ll get Lobster, Shrimp, Scallops, Mussels, Clams with Potatoes, Onion and Sweet Corn $38.50. You can also order ala carte and enjoy the Lobster eggroll, a Lobster salad with Mango, Berries and Cilantro Pineapple Vinaigrette or perhaps just a sauteed Crab Cake with Country Mustard Sauce. These special will be available during dinner service only.

To add to the festivities, C’est Tout will even be featuring live music on Friday and Saturday from 7:30-10:30pm. Friday it will be Reyna on the guitar with Dana singing and Saturday Lou and Pamela are a piano player and singer who do classics, according to the C’est Tout hostess.

C’est Tout is located at 2600 Far Hills Avenue in Oakwood. Reservations are suggested and can be made by calling 298-0022. C’est Tout will be closed Monday 7/1 through Thursday 7/4 and reopen for lunch on Friday at 11am.

Roasted Lobster, Rice, Vegetables Julienne, Truffle Butter Sauce $26.95

New England Clambake-Lobster, Shrimp, Scallops, Mussels, Clams with Potatoes, Onion and Sweet Corn $38.50

Live Music

Friday 6/28 Reyna and Dana perform 7:30-10:30

Saturday 6/29 Lou and Pamela perform 7:30-10:30

Closings

C’est Tout will be closed Monday 7/1 through Thursday 7/4. We will reopen for regular business hours on Friday 7/5.

3rd Annual Mad Hatter Bar Crawl This Saturday

June 20, 2013 By Lisa Grigsby 1 Comment

Don’t miss out on an epic pub crawl in the Oregon District this Saturday featuring beers from New Holland Brewing. In an Alice in Wonderland inspired theme, attendees are encouraged to come in costume or at least hats, and there will be prizes and treats along the stops for participants. It all begins at 2pm at Thai 9 where the featured beer will be Michigan Hatter, a beer that celebrates local agriculture with its Michigan-grown Cascade hops from the Itelanau Peninsula. Bright and aromatic, with delicious malt notes underneath a citrusy showcase of hops.

Around 3pm the groups heads to Blind Bob’s for a light and refreshing Beligan style pale ale, Farmhouse Hatter, is the featured pour. By 4pm the group will meander on down to Lucky’s for some Oak Aged Hatter, and I.P.A. aged in Kentucky Barrels. which gives the beer a smooth wood character brining a new dimension to dry-hopped, aromatic hoppiness. Sometime around 5ish the crawl will arrive at Trolley Stop to try the Black Hatter, a version of Mad Hatter brewed with black malt for a dark, roasty sweetness that finishes with a strong Centennial hop character from dry hopping.

Wrapping up the pub crawl at South Park Tavern, around 6ish, guests can experience the Rye Hatter. This beer showcases it’s grain-bill, made up of rye and barley malt. The rye adds a slight spiciness to the caramel-malt base, while also creating a creamy texture. with dry-hopping creating a fresh citrus finish.

Guests are welcome to join the crawl at any stop along the way, but the first 106 guests will get an official New Holland Beer T-shirt and there will be a prize awarded for best costume somewhere along the trail.

Crash At Savona Spurs Reinvention- The Twisted Root Opens Tuesday

June 9, 2013 By Lisa Grigsby 2 Comments

It was about 4pm on Thursday, March 14th and the staff at Savona were doing their usual pre-shift prep for dinner service, when a car cash crashing through a wall into the dining room. Chef/Owner Keith Taylor, who was in the back of the restaurant when the accident occurred, said the impact “sounded like a bomb had gone off. I was startled. I went to the front to assess the situation — it looked like the roof had collapsed.” A collision with a pickup truck sent the car into the building, and the young female driver was shaken up, but injuries to her were minor. The same could not be said of Savona. Building inspectors advised that the structural integrity of the restaurant had been compromised and it would be closed until repairs could be made.

Taylor took advantage of the shut down to re-valuate his business and after 5 years he’s retiring Savona. When the restaurant reopens on Tues, June 11th at 5pm it will be as The Twisted Root restaurant & bar. Keith says you’ll see a lot of the popular dishes that made regulars out of many of us at Savona, but also feels this rebirth will give him a wider range with menu’s. The addition of the talents of Chef Pete Zorotovic, formerly of Jimmy G’, Tony’s and the Precinct in Cincinnati alongside Sous Chef James Burton, and Taylor in the kitchen promise some truly scrumptious meals in our future. Can’t wait to see what exciting things they’ll have on the menu! Taylor did mention there will be a chicken and waffles dish, loaded sweet potato hash and a grilled shrimp cocktail. The Twisted Root will be open 5-9pm Tues – Thurs and 5-10pm on Friday and Saturday. Located at 70 S. Main Street, just south of St. Rt 725, reservations are suggested as the eatery only seats about 90.

The Twisted Root will be open 5-9pm Tues – Thurs and 5-10pm on Friday and Saturday. Located at 70 S. Main Street, just south of St. Rt 725, reservations are suggested as the eatery only seats about 90.
Call (937) 610-9835 for reservations and more info.

Banana Split Festival This Weekend in Wilmington

June 7, 2013 By Lisa Grigsby Leave a Comment

What’s a festival without great food? Expect Americana at its best and all the foods you would have expected to see back in the 50s and 60s. Of course, the build-your-own banana split reigns supreme.

One of the highlights of the Banana Split Festival is the make-your-own banana split booth. The choices begin once you are in line.

How many dips of ice cream do I want – 1, 2, or the traditional 3 scoops? Should it be chocolate, strawberry, vanilla, or … one of each!? Grab your banana and on to the topping bar for a choice of chocolate, strawberry, pineapple, or caramel topping. And don’t forget the chopped nuts, whipped cream, and cherries on top!

Now dig in – Yum, Yum!!

Games for all ages can be enjoyed at the festival. It’s really a street fair in nature – just good old fashioned fun. Remember the dunking booth and the fish pond? We’ve got it all for your family’s fun. Added to inflatables, pony rides, a petting zoo and much more, your children won’t want to leave!

June First Friday MIX 107.7 Food Truck Rally!

June 7, 2013 By Lisa Grigsby Leave a Comment

First Friday brings the second ever Dayton Food Truck Rally to downtown! Last month six trucks lined up at Riverscape and on a dreary day that rained off an on all day, no one was sure what to expect. The food truck operators weren’t sure whether to cancel due to weather, or show up, but how many to prep for? What they found was an overwhelming turnout, where guests lined up in the rain by the hundreds! Lines reached from the streets almost back to the pavilion. The turn out was huge and for some of the trucks it was more than they had on hand. What they learned is that Dayton loves street food!

So this First Friday there will be a dozen trucks lined up, more food prepped and Synergy Incubators has been working with the Miami Valley Mobile Food Association to help the truck entrepreneurs to work on efficiency, and quicker customer service! For many of these local entrepreneurs, they are learning as they go. And they are not the only ones learning- existing local ordinances, laws and regulations pertaining to food service were written decades ago, long before anyone had ever heard of a food truck. Most cities and counties do not even acknowledge the existence of “food truck” in their code, which poses challenges, permitting delays and lack of consistent information for the modern day food truck warrior. By forming the formal association (MVMFA) they can work together to help navigate and change the laws that allow these pioneers to bring food to underserved areas of town. They are also educating the public, mobile food now covers so much more than just a hot dog cart with an umbrella (speaking of which Craig’s Pesto Hot Dogs serves up a yummy Reuben Dog). A colorful, gleaming, fully equipped food truck can cost upwards of $120,000. Add to that the graphics wrap, menu development, gas, maintenance, insurance, truck storage, permitting fees, biz licenses and suddenly, what some may consider a weekend hobby, is now a full-on investment. And yes they do have to pay sale tax!

These restaurants on wheels are creating a whole new business niche, serving up gourmet grilled cheese sandwiches, locally sourced foods and gourmet cupcakes. Many of them aspire to grow into bricks and mortar eateries . Being mobile allows them to research locations that work best for their particular food offerings. Many of the trucks have constantly changing menus. What they all have in common is they love to serve up food and they thrive on the challenges of each outing.

Tonight’s event with Miami Jacobs College is Mix 107.7’s Pre-Summer Fest Party, featuring a live band, and ticket giveaways to the June 15th Sheryl Crow show at Fraze Pavillion. The party will begin at 6pm at 110 North Patterson, and is scheduled to run until 10pm or until the food runs out!

Trucks You’ll Probably See Tonight:

Caribbacanas

Cheeky Meat Pies

Fressa

G’s Cue BBQ

Go Cupcake

Harvest Mobile Cuisine

Horseless Buggy Eatery

Kona Ice

Ringo’s North Star Mobile Eatery

The Monchon

Tik’s Thai Express Mobile

Urban Impulse- Dance that electrifies the city experience – Ticket Contest

June 4, 2013 By Lisa Grigsby 3 Comments

Urban Impulse promises to be a dynamic evening of dance by Dayton Contemporary Dance Company (DCDC). Featuring premiere works by nationally known choreographer Kiesha Lalama, who most recently choreographed the hit movie, The Perks of Being a Wallflower. Enjoy a special appearance by the Chenaulte Dancers – winners of the Urban Sweeps raffle!

Company dancers will create a stunning blend of visual and auditory magic with an urban edge. The dancers move to the very pulse and rhythm of the music that excites and electrifies the city experience. This concert is an “urban” art of exploded boundaries, intended to reach both new and loyal audiences. Spectacular dance to the music of Zapp Mama, John de Kadt, Hilight Tribe, Whicked Hayo and more.

Sponsored by Dayton Power & Light, on Saturday, June 8., there will be two performances at 3:00 and 8:00 pm at the Stivers School for the Arts, 1313 East 5^th Street, Dayton, OH 45402. Tickets are available for $25-45 with group ticket discounts for groups of 10 or more, with a live on-stage recognition for groups of 20.

Dayton Most Metro has 2 sets of 2 tickets to give away for Saturday’s 3pm performance. Make a comment below on why you should win and fill out the form and we’ll announce our winner Thursday night![

The Contest is now over. Congratulations to our winners: Peggy Wyrick and Penny Buell!

Salar Is Now Open

May 31, 2013 By Lisa Grigsby 1 Comment

It’s been a long time since Dayton has gotten this excited about a new business opening, but if the over 500 guests that packed out the VIP Grand Opening Reception for Salar Restaurant and Lounge on Wed are any indication, this Oregon District Restaurant will be a hit. Chef/Owner Margot Blondet has created a menu inspired by Mediterranean, Peruvian and French cuisine, the interior has been remodeled and the cocktails have gone upscale, courtesy of three star Michelin rated mixologist Brian Van Flandern.

While I usually am the first one to say “never judge a restaurant in the first few weeks“, we celebrated my friend Nicole’s birthday last night at Salar, on the first night they were open to the public. It always takes a while for the staff and kitchen to learn the ebb and flow of the restaurant. Seven of us arrived with anticipation and excitement, and since most of the group have worked in restaurants we agreed not to judge too hard. Other than a few timing issues, we all were quite impressed with the feast of flavors we shared.

We started with a few appetizers to share:

Shrimp Wonton’s with a spicy peruvian chili pepper and passion fruit dipping sauce
crispy rings of fried calamari, marinated in smoked paprika served with roasted pepper garlic aioli, Peruvian Empanadas- beef tenderloin filled turnovers with a Peruvian kick, Chorizo in Sherry – chorizo onions and red bell peppers served with a sliced baguette and an old favorite I was glad to see on the menu: Seafood Pizza- shrimp, scallops, mozzarella and provolone with fresh basil and baby spinach- or ask my friend Karen said when I posted this picture on Facebook- Seafoodorgasm!

The portions were plentiful and we all decided to move right into entrees, agreeing to each order a different meal and share. Words can ‘t do the food we enjoyed justice, and these photo’s don’t really convey the beauty on the platings either. Remember, we were celebrating a birthday and not really there to review Salar, but we wanted to share, because so many people have been asking.

We also had a Pork Filet Mignon, but for some reason I don’t have that picture. The Cabernet Sauvignon reduction served with the Duck Ravioli and the Chardonnay and Saffron sauce that was served with the Salmon were so good, we asked our waiter to bring us bread so we could dip and enjoy the sauces, after we’d devoured our meals! Our server Benjamin was great and very helpful, keeping our waters full and replacing silverware as needed. Great attention to detail this early on is a great sign of good staff training.

And of course a great meal is not complete without sampling desserts. We orded each of the desserts listed on the menu. As a group we all agreed our favorite was the Lucuma Croustillant – a pecan pavloca with lucuma mousse topped with chocolate ganace (served in a martini glass). The Chocolate Shades mousse cake came in second followed closely by the Passion Fuite Tres Leches cake. We all agreed the Volador was our least favorite, the combination of thin crackly pastry with creamy dulces de leche. It was just a little dry and might benefit from a cream anglise or fruit sauce, but that was the only miss of the entire meal!

Salar is open Monday – Saturday starting at 5pm. Reservations are most definitely suggested- you can call 203-3999 or reserve online with OpenTable. For now Salar is just serving dinner, lunch will be added soon. Kudos to Chef Margot, Harry and the staff- you’re off to a great start!

Sharkey’s Poolside Lounge Re-Opens May 31

May 30, 2013 By Lisa Grigsby 1 Comment

You know it’s summer in Dayton when Sharkey’s Poolside Lounge re-opens, bringing a fresh line-up of local bands, cooling cocktails and outdoor fun to the area. Conveniently located at Dayton Marriott, 1414 S. Patterson, Sharkey’s is open Friday and Saturday nights May 31 through Labor Day and is the largest outdoor nightclub in the city.

Unique among Dayton restaurants and lounges, Sharkey’s is the best bar in the area for live music consisting of local and regional bands. Relax poolside, socialize at the bar and enjoy the thumping dance floor all night long.

Shadow Life will kick off opening night while popular local acts, such as Stranger, Uncle Rico, Spungewurthy, Hathaways and various DJs, will take the stage every weekend for the next three months. Here’s the entire summer schedule. Poolside service usually includes a selection of burgers, hot dogs, beer, wine and cocktails. Guests can begin arriving about 5pm, the bands generally play from 7-11pm.

For more information on Sharkey’s at the Dayton Mariott, call 800-450-8625 or visit www.marriott.com/dayoh.

Comedian Paula Poundstone To Return To Dayton

May 27, 2013 By Lisa Grigsby Leave a Comment

Stand Up Comic Paula Poundstone is probably best known lately as a regular panelist on the National Public Radio comedic current-events show “Wait Wait … Don’t Tell Me!” Her quirky style and razor sharp often make for some of the best moments on the show and her stand up is no different. Her last Dayton appearance was in March 2003 at the now defunct Jokers Comedy Cafe, where she displayed her gift for crowd work. Her very conversational style often leads to Q & A with the audience, peppered with easy laughs that come from Paula’s unscripted observations. And when she’s not playing with the crowd, you’ll probably hear about Paula’s cats, she seems to be obsessed with cats and even has a cat cam on her website.

Paula’s return to Dayton will be Fri, Oct 11th at 7:30pm at the Victoria Theatre and tickets will run $25, $30 or $35.

Password pre-sale begins Tuesday, 5/28 at 10:00 AM EDT and concudes Thursday, 5/30 at midnight EDT.

Presale Password: PICKLES

On Sale: Friday, 5/31 at 10:00 AM EDT

Tickets are available via Ticketcenterstage.com here: http://bit.ly/11eL83x
Also available at the Schuster Center Box Office or by calling (888) 228-3630.

PubFest 2013 + Ticket Contest

May 26, 2013 By Lisa Grigsby 25 Comments

The Pub at The Greene is hosting PubFest 2013, a tasting extravaganza on Sunday, June 2nd from noon to 4pm. Advance tickets run $35 and will include a chance to sample over 30 craft beers from across the country, enjoy selections fromt the food buffet that have been specifically selected to pair with the regional beers. Tickets on the day of the event will run $40.

Not a beer fan? Wine tastings will also be available, as well as cigars from The Wharf. Brew Master Steve Shaw from the new Morrow Brewery Cellar Dweller will be on hand to introduce new brews and answer questions as well. And what’s a party without live music? Dayton’s own Skilless Villains will be playing from 1-4pm.

Dayton Most Metro Ticket Contest

We have ONE PAIR OF TICKETS to give away to a lucky reader for PubFest 2013 on Sun, June 2nd – simply fill out the form below and then leave a comment saying that YOU want to win tickets to attend PubFest from Dayton Most Metro (tag us for extra love). We’ll announce a winner on Tuesday, May 28th – GOOD LUCK! Opps- entry form now attached, contest extended to Wed, May 29th!

Sorry the contest is now closed. Congrats to our winner Pavan Mediratta!