Dayton937

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

Lisa Grigsby

M&M’S Peanut Butter Ice Cream Cookie Sandwich

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Just in time for National Peanut Butter Day (January 24), M&M’S® Ice Cream, proudly part of Mars, is launching its newest innovation: the first-ever M&M’S Peanut Butter Ice Cream Cookie Sandwich! This new treat is a nod to the enduring popularity of peanut butter, which continues to reign as the No. 1 nut flavor for Gen Z and millennials in ice cream.

M&M’S Peanut Butter Ice Cream Cookie Sandwich delivers a delightful multi-texture flavor experience that combines the crunch of M&M’S Milk Chocolate Minis, the melt-in-your mouth sweetness of “home-baked” style sugar cookies and the rich, creamy goodness of 100% real peanut butter ice cream. Leaning into the popularity of peanut butter, this innovation joins the colorfully fun M&M’S Ice Cream portfolio with a sweet-and-salty creamy peanut butter twist.

“National Peanut Butter Day just got a whole lot sweeter with the launch of our M&M’S Peanut Butter Ice Cream Cookie Sandwiches,” said Chanel Gant, Mars Ice Cream Marketing Director. “Peanut butter is the Gen Z and millennial flavor of choice when it comes to ice cream pairings. With this new creation, we’re bringing that beloved flavor to the freezer aisle in a way that perfectly matches their cravings, offering a nostalgic yet innovative treat, creating moments of everyday happiness for our consumers.”

The M&M’S Peanut Butter Ice Cream Cookie Sandwich is the latest addition to the popular M&M’S Ice Cream’s Cookie Sandwich lineup, which already includes Vanilla, Chocolate and Cookies & Cream varieties. Now available at retailers nationwide, M&M’S Peanut Butter Ice Cream Cookie Sandwiches come in single serve (3.5 oz.) and 4-packs (14 oz.) to share the joy with others or enjoy for yourself.

Free Chicken Salad Chick on Thurs, Jan 23

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This Thursday is Guest Appreciation and  Chicken Salad Chick is dedication a whole day to celebrating.
Join us at any Chicken Salad Chick location on Thursday, January 23 for a FREE SCOOP of Classic Carol on us. A free scoop will be gifted to every guest who comes into the restaurant for takeout, dine-in, and drive-thru, or added to every online and delivery order.
While supplies last. No purchase necessary when dining in. Limit one scoop per guest. Online orders will receive one scoop per entree.
That’s not all! For our Chicken Salad Chick Rewards members, it’s also Double Points Day for all purchases made on Thursday, January 23.
Chicken Salad Chick
5264 Cornerstone N Blvd
Centerville, OH 45440
Hours: 

Soup Season is Here!

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Craving some soup to warm you up?  From the first steaming spoonful, to that little bit of liquid left in the bottom, these are the best bowls of chow that the Miami Valley has to offer.  So, all you serious eaters, get a spoon, get some crackers if need be, and check out our list of MUST EAT soups.

With some help from our Dayton Foodies group, we’ve pulled together some recommendation for Dayton tastiest soups:


FRENCH ONION SOUP
Any one of Doubleday’s soups could make this list.  In a restaurant known for their homemade soups, this one is a favorite.  Dayton  regulars have stuffed the restaurant for decades, and many have felt the hot, gooey dripping flavor of the french onion soup. Other top mentions for French onion include The Oakwood Club, Buckhorn Tavern and The Paragon Super Club.

THE NEW ORLEANS STYLE GUMBO 

New Orleans Gumbo from Jimmie’s Ladder 11

Hearty, rich and just the right spiciness, this soup is one of those “OMG” moments when you take a bite. Known for a strongly flavored stock, meat or shellfish (or sometimes both), a thickener, and the Creole “holy trinity”: celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used, whether okra or filé powder (dried and ground sassafras leaves). It’s been said that Jimmie’s Ladder 11 has the best gumbo outside of the big easy, but  Sands ands Seafood and Sports is fast gaining on them. For a different take on gumbo check out DiSalvo’s Deli for their chicken gumbo. Perfectly carved, generous chicken pieces, line a delicately light broth.  The bowl is filled with a treasure trove of vegetables and tremendous flavor.

CLAM CHOWDER

Jay’s Clam Chowder, a Dayton original

This  is a soup with cream or milk mixed with ingredients such as potatoes, sweet corn, smoked haddock, clams and prawns, etc. Some cream-style chowders do not use cream, and are instead prepared using milk and a roux to thicken them.  The creamy broth, the chunks of fresh clams, and the perfect dash of pepper make this soup. Seajax, Club Oceano, Smith’s Boathouse, Bullwinkles and Jay’s Seafood all have raves for their New England Clam Chowder.

HOT & SOUR SOUP
It happens to be one of the healthiest mushroom soup recipes in the world! A Chinese restaurant favourite, it’s hearty, savory, sour – and as spicy as you want it to be. Filled with mushrooms, tofu and silky egg ribbons, Hot and Sour soup is thickened with cornflour/cornstarch so the broth is beautifully glossy. Fu Mon Lau – hot and sour soup is  packed with veggies, low in calories and low in fat. Authentic Chinese hot and sour soup is considered medicinal as it combines healing chicken broth, circulation improving fungus (mushrooms), and antioxidant packed ginger and vinegar. Flavors Eatery in Centerville offers an original house hot drop which combines the heat of hot and sour with a more traditional egg drop soup.

POTATO SOUP
A creamy soup primarily made with cooked potatoes, broth, mil or cream and ofen includes aromatics like onion, celery and garlic.  It’s often topped with  bacon bits, cheese, and green onions depending on the recipe.  Local favorites include The Famous, Salt Block. Biscuit Company, Bullwinkles, Grist, The Dublin Pub and Corner Kitchen,  Try Tony & Pete’s for a sweet potato version.

CHICKEN TORTILLA SOUP
This comforting  soup is usally made with  with shredded chicken, black beans, and corn  and topped with tortilla strips its full of flavor, and very filling! Some of the place you’ll find it are Charlie’s Deli,  Mi Lindo Jalisco Mexican Restaurant And Bar, Big Sky Bread Company, Mamacitas Cantina and El Meson.

POZOLE
A traditional soup or stew from Mexican cuisine. It is made from hominy and typically chicken or pork), and can be seasoned and garnished with shredded lettuce or cabbage, chilivpeppers, onion, garlic, radishes, avocado, salsa or limes.  It’s time-consuming to make, so restaurants will usually only serve it on the weekends.  The owner of Chiapas Mexican Grill tells us he uses grandmother’s recipe for a chicken and hominy soup.  The broth is soothing yet spicy.  The chicken is tender and shreds of it soak between hominy corn.  Radishes float on top of this beautiful looking soup.  One of the most unique soups on this list, it is authentic Mexican fare. You can also find it at Taqueria Mixteca, El Vaquero Mexican Restaurant in Franklin and La Michoacana Mexican Market & Restaurant

El Meson

BLACK BEAN SOUP

This flavorful and hearty soup is a staple in Latino cuisine, made with black beans, onion, garlic, pepper, ham hock, olive oil and a bit of vinegar. Pictured here from El Meson, also check it out at Jorrge’s Reataurant Cantina,  Nelly’s A Taste of Bolivia and Elsa’s .

 


TOM KAI SOUP (Coconut Soup)
Rich and creamy yet tangy and salty, this Thai coconut chicken soup recipe is filling but light and positively bursting with flavor from Coconut milk soup, mushroom, galangal root, citrus leaves, lime juice. You can get it made with chicken or veggies or the  Seafood Combo (Shrimp, Scallops, Squid) Also availaable from rom Massaman Thai Cuisine, also popular at Penn’s Thai Grille, Thai Table, Sky Asian Cuisine, Singa Thai and White Lotus.

SPECIALTY SOUPS:

THE TURTLE SOUP at THE AMBER ROSE:

Amber Rose Turtle Soup

This soup is exotic, thick and hearty.  It is an old recipe, passed down by Elinore, the previous owner of the restaurant.   This is one of those things that you eat and immediately want more.  Visit Joe Castellano and his chefs and try it for yourself as an appetizer to one of their Eastern European meals.

 

THE PICKLE SOUP from BLIND BOB’S:
Don’t be fooled by the sound of it, don’t judge a book by its cover.  This is one of the best soups in Dayton.  The flavor isn’t sharp, it is surprisingly mild and rich.  If you like cream of broccoli soup, this is an even better spin on it.  This is a great warm up right before you try one of their burger selections!

THE SIZZLING RICE SOUP FROM CHINA COTTAGE:
For decades they have been serving this white meat chicken, fresh vegetables and steaming rice kernels in an unforgettable broth.  The flavor is a perfect balance of mushrooms, carrots, other vegetables and rice in a white meat chicken and broth mixture.  North China also has a good one.


SEAFOOD PHO  from Pho Mi in Miamisburg
Pho is a veitnamese soup made with broth, rice noodles and herbs and is know asthe national dish of Vietnam.  The seafood version is loaded with shrimp, crab meat and squid, and is simply delicious.

 

 

SPICY VEGETABLE SOUP from KABUKI. This soup  is a fantastic mix of spicy pepper broth, bean sprouts and onions.  This can clear your sinuses and make your cold feel better all at the same time.  It is the perfect tune up for a sushi feast.  Enjoy the color and aroma of the soup, it tastes as good as it looks.

Also don’t forget to check out Dorothy Lane Market for a daily selection of housemade soups.  They usually have four or five featured soups, including vegetarian  and gluten free options.  Check here to check out the soup of the day selections.

Have we missed your favorite soup?  Tell us about it in the comments below.

 

Taste of Jerusalem Opens 2nd Location

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Mohammed

Babylon Mediterranean Cuisine in Miamisburg has been bought and converted into the 2nd location for Taste Of Jerusalem. 

The Miamisburg restaurant opened a couple of weeks ago, according to one of the owners, who are all family.  The original location in Fairborn has been open about 4 years. They serve up some of  the  most authentic Mediterranean and Middle Eastern flavor you’ll find in the Miami Valley. For  Mediterranean lovers, their cuisine is guaranteed to please the taste buds with authentic Jerusalem food.   

I ordered their lamb bowl, which was served over rice with tzatziki, onion, parsley and hummus. They offered me a taste of the chicken schwerma, which was juicy and flavorful. 

The menu is the same at both locations. And don’t worry; if it’s your first time trying something, they’ll be happy to offer you a taste of something.

Mixed Grill Kabob

Stop by and experience the Taste of Jerusalem and tell them DaytonDining Sent you!

Taste Of Jerusalem

9656 Springboro pike, Miamisburg

3800 Colonel Glenn Hwy, Fairborn

Hours:

Mon – Sat 11am – 8pm
Sun noon -8pm

 

Young’s Dairy Celebrates 156th Birthday

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Young’s history begins in 1869 when relatives of the Young Family built the red barn.  Hap Young bought the 60-acre farm and house shortly after the end of World War II.  For the next 10 years, Hap and his three sons, Carl, Bob, and Bill, farmed the 60 acres, plus up to 500 additional rented acres.  They grew grain, raised hogs, and milked cows.

In 1958, the Young Family decided to try to sell  Jersey milk directly to the public.  The first sales room was a modest operation.  They built a 10’ by 10’ room onto the end of the milk room.  The equipment was also modest – some glass jugs, a refrigerator, a cash drawer, and the honor system.  The customer would drive up, open the refrigerator, get his gallon of milk, leave an empty jug and the money, and drive away.

There was a market for farm fresh milk, so in 1960, we build and opened their first real dairy store.  They started dipping ice cream in this store.  They also added other dairy products, like cheese, and snack foods.  This building is attached to the big red barn and is where they make our ice cream today.

In 1993, we added the first activity at Udders & Putters – an 18-hole, farm theme miniature golf course.  1995 marked the first year for our driving range.  1996 saw the addition of a state of the art 9 position batting cage which features softball and hardball pitching machines.

We opened a new full-service restaurant, The Golden Jersey Inn in 1998.  This beautiful timber frame building restaurant features great country style food with a generous helping of friendly service.

In 1999, they built Barnabe’s Walnut Grove, to host group picnics, family reunions and company picnics. Located just south of our popular Udders & Putters area,  Barnabe’s Walnut Grove can easily serve groups with  home cooked meals and delicious homemade ice cream from 50 to over 5,000!  They built an additional 18-hole miniature golf course in 2000 to keep up with the demand for miniature golf.

They added Cowvin’s Fast Slide in 2008 – a 30’ slide with a couple of bumps on the way down. They started making Young’s Farmstead Cheese in July 2009.  Uusing only milk from their herd of Jersey cows to make the cheese, they make Cheddar, Colby, Baby Swiss, Jersey Jack, Pepper Jack, Gouda and Fresh Cheddar Curds.

They continue to make improvements each year, adding  new walking paths, installed ball dryers and a cover home plate area so they can operate the batting cages in the rain and have added to the landscaping around the farm. In 2017 Young’s on the Moove, their food truck hit the road.

Last July  they added Cowtherine’s Carousel, This carousel comes with COWS  and is located just north of the Dairy Store. The building is enclosed and heated for year-round use.

Young’s is celebrating their 156th Birthday January 17th – 20th, 2025 with the following promotions:

Udders & Putters Specials: $1.56 for rides on Cowtherine’s Carousel, games of miniature golf and medium buckets of golf balls

Young’s Farmstead Cheese Specials:

50% off of our two different samplers featuring eight of our farmstead cheeses made on our farm from our delicious Jersey cow milk.  Bring home (at least) one of each sampler.

Dairy Store Specials:

$1.56 off all cones, all burgers, Deep Fried Breaded Cheddar Cheese Curds, Chedda Cheese Crispys, 4 Pack Homemade Buckeyes, 1/2 Gallons of Homemade Ice Cream and kid’s meals

FREE — A Souvenir Young’s 156th Anniversary mug included with purchase of any burger, kid’s meal, cone or cheese curds, while supplies last.

OR GET A MUG WITH ANY:156th Birthday Sundae- Two scoops of our Sea Salty Double Caramel ice cream covered in hot fudge, whipped cream, chocolate chips and a homemade brownie for $9.25

Root Beer Float 0 A scoop of Young’s homemade Vanilla ice cream floating in Mug root beer. $7.25

Udders & Putters Specials:

$1.56 for rides on Cowtherine’s Carousel, games of miniature golf and medium buckets of golf balls

 

Oyster Fest Returns to Lily’s

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Oyster Fest 2025 is back this month at Lily’s!  Now in its ninth year you can enjoy oyster specials from Wednesday, January 15th, through Sunday the 31st, during dinner service only.
“I had my first oyster ever when I worked at a Japanese fine-dining restaurant in Chicago starting in 2005. I have to admit, it was not love at first slurp. It took me until I moved to Louisiana where oysters are a way of life for me to become a convert and now I love them any and all ways, though the Oyster Shooters we do with choice of bloody mary mix and vodka or sake and ponzu sauce are a tribute to that first way I ever had an oyster are a favorite for sure,” said owner Emily Mendenhall.

Mendenhall says the Lily’s kitchen team works to create and serve a variety of oysters, some raw, some fried, an oyster po-boy and of course oyster shooters. Here’s what you’ll find on the menu:

Lily’s Dayton
329 E. 5th Street
Dayton, OH 45402

937-723-7637

Lunch
Wed- Fri 11am – 2pm

Dinner
Wed, Thurs & Sun 4:30pm – 9:00pm
Fri and Sat 4:30pm – 10:00pm

Brunch
Sat & Sun 10am – 3pm

Reservations are highly suggested! Walk-in parties are still welcome.
Please give us a call or book your reservation through Tock or on our website.
937-723-7637

$5 Bowls from KFC are Back

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To kick off 2025, KFC has decided to bring back the bowls. So if you want tasty chicken, delicious sides and meals that combine both of these things, then these  chicken loaded bowls are gonna be your jam.

First off, we have to start with the newest addition to the bowl lineup. In this case, it is their new Nashville Hot Loaded Fries Bowl. If that sounds delicious, that’s because it is. This bowl features, crispy fries, pickles, their iconic coleslaw, the Original Recipe chicken nuggets, and of course a Nashville hot sauce on top. If you like a kick with your chicken, this is the bowl to try.

Of course, that’s not the only bowl they have on the menu to keep you warm this winter. There’s also a Nashville Hot Mac & Cheese Bowl, a Nashville Hot Famous Bowl, a classic Mac & Cheese Bowl and finally their iconic Famous Bowl.

Nashville Hot Loaded Fries Bowl
Bowls are Back: KFC Launches New Nashville Hot Loaded Fries Bowl + Five Bowls for Just $5

While the Nashville Hot Loaded Fries Bowl features fries (obviously), the other bowls are either mac & cheese or mashed potatoes as the base carb. Fans have picked the Mac & Cheese Bowl as the ultimate favorite. But if you want a kick of heat, then giving that Nashville Hot mac & cheese bowl a try is a must.

Even more exciting than the fact that we have these five bowls to fall in love with is the fact that they are just $5 each. Yes they will only be around for a limited time, but KFC is  excited for these bowls to be part of thei winter menu.

Roost Closes After 13 Years in the Oregon District

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Roost, an Oregon District staple since November of 2011 operated by owner/Chef Dana Downs, showcased a menu of Italian dishes with a modern approach. This past August they rebranded as Culina, offering a small plates with a “fine casual” service model.

After just 3 months Downs announced November 14th  “While the change to the Culina concept from Roost has been well received, our loyal customers have spoken -So much so, that the decision has been made to return to the Roost Italian offering classic Roost entrees and sneaking in some of Culina’s most popular small plates.”

Fast forward to January 2025, the restaurant closed for a week long winter break.  Then suddenly the social media presence for Roost/Culina disappeared, reservations were turned off on the website and posts on the Instagram accounts were taken down and then the entire site was taken down.  We reached out to Chef Downs, but have heard nothing back.

Just a bit ago we were able to confirm the following communication was sent to Roost staff from owners Dana & Katherine Downs:

“Thank you all for your hard work and dedication during the holiday season. We deeply value the effort each of you has contributed to Roost, and it has been a privilege working alongside such a talented an committed team.  

After careful consideration, we have made the difficult decision to terminate al employment relationships at Roost, effective immediately….We are currently engaged in discussion with potential buyers for the restaurant, and they have expressed interest in retaining the current staff.”

The email continued with info about final paychecks and W2’s and wished them the very best in their future endeavors.

After so many years of great food and service, we hate when a restaurant goes out like this and we hope the entire staff lands on their feet quickly.

 

New Menu Just Released at Centerville Eatery

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Chef Adrian Madrigal Mendiola, the executive Chef at Meridien Uptown, has over 25 years in the culinary arts, training in Europe, South America, and is a graduate of  Le Cordon Bleu France.  He’s perfected the techniques of classical and multicultural cuisine. He  has just released a new menu for the Centerville eatery.

Meridien Uptown
28 W. Franklin St,
Centerville, OH 45459

(937) 723-6687

For those who love a reservation and want a guaranteed seat, we take reservations for about 60% of our regular tables.

If you can’t get a reservation, we absolutely take walk-ins. With 30 seats at our community bar and 20 seats at our regular bar, we can generally accommodate most people each night.

Wed & Thurs  4pm – 10pm

Fri: 4pm – Midnight

Sat: 11am – Midnight

Sun: 11am – 8pm

Note: Kitchen closes at 9pm on Wednesday and Thursday & 10pm on Friday and Saturday night.

$1 Bottomless Coffee Deal at All the Best

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Attention coffee enthusiasts and breakfast lovers: All The Best Deli is brewing up something extraordinary to jumpstart your day! Starting today, the iconic New York-style deli is offering $1 bottomless coffee every morning from 7 AM to 11 AM. That’s unlimited refills of rich, freshly brewed coffee for the unbeatable price of just one dollar!

Why settle for a single cup when you can sip to your heart’s content? This caffeinated offer is more than just a deal—it’s a morning revolution. Whether you’re gearing up for a busy day or easing into the weekend, All The Best Deli has you covered with high-quality coffee brewed from premium beans. Bold, smooth, and endlessly satisfying, each cup is crafted to pair perfectly with their standout breakfast menu.

“We wanted to give our customers something special—a way to say thank you for their loyalty and to make their mornings brighter,” said [Lee Schear], owner of All The Best Deli. “Great coffee at an unbelievable price just felt like the perfect way to start the day.”

Pair your bottomless brew with fan favorites like:

  • Corned Beef Hash – A hearty classic that’s as comforting as it is delicious.

  • Challah French Toast – Indulgent, golden, and perfect for a sweet start to the day.

  • Potato Pancakes – Crispy on the outside, tender on the inside, and made to perfection.

  • And so much more!

Whether you’re a savory breakfast devotee or have a sweet tooth, the menu offers something for everyone. And with bottomless coffee at your side, there’s no better way to kick off your day.

 All The Best Deli
5940 Far Hills Ave
Dayton, OH 45429

Open 7 days a week
7:00am – 8pm

Girl Scout Cookie Season Has Begun

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How to order Girl Scout cookies this year:

The way the young ladies sell cookies has changed.  Rarely do they go door to door anymore. But technology has helped them make videos asking for the sale, or send emails or texts with a link to an online order form.

Ordering Girl Scout cookies always seems like a mad scramble (don’t put it off like I always do and miss out), so if you want to snag a few boxes, you have a few options. First off, you can always order them directly through a locally registered Girl Scout. If you don’t know any offhand, you can either check in with your local Girl Scout council, or use this handy Girl Scout Cookie Finder to locate an active booth near you.
Starting February 21, you can also pop your zip code into the Girl Scout Cookie Finder and have boxes shipped directly to your home. If you really want to stay on top of things, you can text the word “COOKIES” to 59618, and you can keep up with the cookies and other Girl Scout news that way.

Enter your information here  to be notified when cookie booths open near you! Girl Scout Cookie booths in the area starting starting February 14.

 

Have You Gotten Your King Cake Yet?

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Troni Bros. Bella Bistro Opens Today in Troy

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Today is the soft opening of Troni Brothers Bella Bistro from 4- 9pm. You can be among the first to experience their authentic Italian delights—fresh pasta, crispy New York-style pizzas. Owner Dave Keen first got involved with  Troni Brothers Pizza when he was selling them a cash register system. Seeing they were overwhelmed with business, he volunteered to help.  He eventually brought his son Riley to work with them as well and over time they agreed to buy the Wilmington Pike location in May of 2022. In July of 2023 Keen and his family opened Troni Brothers Italian Restaurant in Xenia and now the Troy location will be their 3rd restaurant.

The menu is pretty much the same at all 3 locations.  Here’s a quick look:

There are no liquor licenses available in Troy currently. They are working with their attorney to try to obtain a beer and wine license soon.

Troni Brothers Bella Bistro
2311 W Main St
Troy, OH, 45373

Tues –  Sat 11am to 9pm
Sun 12pm to 4pm

10?’s with Chef Adrian Madrigal Mendiola

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Chef Adrian

Meridien Uptown’s  Executive Chef Adrian Madrigal Mendiola has over 25 years in the culinary arts, training in Europe, South America, and is a graduate of  Le Cordon Bleu France.  He’s perfected the techniques of classical and multicultural cuisine. As an Executive Chef and Saucier, Chef Adrien specializes in elevating familiar meals into modern cuisine, using unique herbs and spices, and fresh ingredients. His attention to detail and passion for food are what set his dishes above the rest. In his spare time, you can find Chef Adrian watching or playing soccer!
.

What is your favorite ingredient to cook with?


My favorite ingredient is always cooking with fresh herbs and fresh products. He grows many of these in his own garden and hand picks them for service every day.

What ingredient do you dread?

I don’t enjoy working with processed meats.  I find it difficult to a create a solid  dish to serve the customer.

What’s your favorite dish to make?

bayou crab crostini

My favorite dish is anything using fresh seafood.  It challenges my creativity, preparation and plating skills.
What’s your favorite pig out food?
I like eating all kinds of fresh bread.

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

I enjoy going to different restaurants in the Miami Valley, whether old school dining or getting to try something new.  It keeps my own cooking energized.
What’s your best advice for home chefs?
Don’t be afraid to try new things. You only get better by challenging yourself, taking risk and practicing.

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

This would be my son, daughter and two best family friends because they’re not afraid to give me honest feedback and criticism.  They also are intolerant to certain products which challenges me to cook something different and full of flavor they can fully enjoy.

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

Chef Adrian’s FISH & CHIPS!

I have followed the career of Erin French, an American Chef residing in the
state of Maine.  Her unique focus on fresh ingredients and farm to table has created a waiting list of customers seeking a unique dining experience at The Lost Kitchen.  Her story is inspiring, and has earned recognition as a semifinalist for the James Beard Award for Best American Chef in 4 times.  Dining here is truly a goal of mine in the future.

What do you do in the Miami Valley on a day off?
I enjoy going to used book stores looking for interesting and unique collections of international recipes.  I enjoy shopping and a good cup of coffee – there are a
         number of unique places to try in our city.
Share a kitchen disaster, lucky break or other interesting story:
 I had the opportunity to meet Charlie Chloe when he was opening a new business at the Greene.  It was the first time I was able to fully experience and work with all types of Asian foods, something I truly enjoyed and often still find  inspiration in my cooking today.

Experience Chef Adrian’s cuisine at
Meridien Uptown
28 W. Franklin St
Centerville, OH 45459

(937) 723-6687

Hours:

Wed & Thurs  4pm – 10pm
Fri 4pm – Midnight
Sat 11am – Midnight
Sun 11am – 8pm

Note: Kitchen closes at 9pm on Wednesday and Thursday & 10pm on Friday and Saturday night.,

Dinner Service Starts at Table 33

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Dinner service will start at Table 33 in the Dayton Arcade  on Thursday, January 2.
Dinner reservations are now open for Thursday-Saturday.

Check out the menu:
Salads & Starters

  • Roasted Butternut Squash Bisque

    Creamy and comforting butternut squash soup blended with coconut and curry, topped with toasted pepitas for a nutty crunch.

  • Black Kale Caesar Salad

    Tender black kale tossed in rich, creamy Caesar dressing, finished with pickled onions, Pecorino Romano, grilled lemon, and house-made focaccia croutons. 
Option to Add Chicken | Add Salmon

  • Crunch Salad

    A vibrant mix of power greens, shaved Brussels sprouts, carrots, cucumbers, toasted quinoa, fresh berries, and crumbled feta, tossed in a sweet chili vinaigrette. Option to Add Chicken | Add Salmon

  • Seared Sea Scallops

    Perfectly seared sea scallops drizzled with a zesty blood orange Maltaise sauce, served over sautéed Swiss chard.

  • Niman Ranch Pork Belly

    Glazed with Ohio maple syrup and bourbon, served over creamy Carnaroli rice risotto and complemented by a sauté of wild mushrooms.

Signatures

  • Braised Lamb Shank

    Slow-braised lamb shank with balsamic and maple glaze, served atop creamy polenta with vibrant rainbow carrots.

  • A5 Wagyu New York Strip

    Perfectly marbled and seared to perfection, served with bourbon barrel-aged soy for a smoky, umami finish. Paired with crisp Togarashi-dusted fries and a velvety black garlic aioli for an indulgent twist.

  • Pan-Roasted Filet Mignon

    A tender filet mignon paired with a creamy peppercorn sauce and butternut squash potato purée.

  • Sautéed Arctic Char

    Pan-seared Arctic char served over Swiss chard, finished with a golden beet vinaigrette for a light and earthy touch.

  • Vegetarian Lasagna

    Layers of roasted vegetables and creamy ricotta, finished with our house-made sugo and pan-roasted to perfection.

  • Roasted Duck Breast

    Succulent duck breast served with confit-filled ravioli, braised red cabbage, and a roasted garlic and sage au jus.

  • Brisket Bacon Cheeseburger

    An 8oz wagyu brisket patty topped with Vermont white cheddar, house-made pickles, vine-ripened tomato, butter lettuce, black garlic aioli, a farm-fresh Everett Farms egg, and Nueske’s bacon, all on a toasted challah bun. Served with golden fries.

Sides

  • Roasted Rainbow Carrots

    Glazed with honey mustard for a balance of sweetness and tang.

  • Celery Root & Potato Gratin

    A rich, cheesy gratin with perfectly layered celery root and potatoes.

  • Sautéed Wild Mushrooms

    A medley of earthy wild mushrooms, expertly sautéed to bring out their natural flavors.

  • French Fries

    Hand-cut and perfectly crisped, lightly seasoned.

Sweets (All Gluten-Free)

  • Key Lime “Pie”

    Tart key lime curd with a brown butter crust, Swiss meringue, and a sprinkle of coconut.

  • Affogato

    A shot of rich espresso poured over creamy vanilla bean gelato, finished with a drizzle of caramel.

  • Crème Brûlée

    Silky custard infused with single-origin vanilla bean, made with organic local eggs, A2 milk, and topped with caramelized vanilla sugar.

Table 33
in the Dayton Arcade
45 W 4th Street
Dayton, OH 45402

Brunch/Lunch Wed – Sun 9am – 3pm
Dinner Thurs – Sat 5-9pm

(937) 999-3070

45 W 4th Street,
Dayton, OH 45402
(937) 999-3070

Bella Sorella Wood Fired Pizza Adds A Restaurant to the Menu

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Bella Sorella, the mobil wood fired pizza oven business, was started by sisters Elizabeth, a school teacher and Gail, a chef, back in 2013.  The idea for the business came from a wood fired pizza oven Elizabeth and her husband built at their farm 20 years ago. They had friends and family over most weekends and made pizza; everyone raved about it and wanted more. Gail had been a chef in the San Francisco area for over a dozen years, but wanted to move back closer to family. So the mobile pizza truck was created.  They were in the very first group of food trucks that started in the Dayton region.

Over the past decade they continued to grow the business and they currently have three mobile units and function primarily as a catering company, specializing in weddings, corporate lunches featuring local food and fresh, home made ingredients.
Elizabeth told us  they’d talked about opening a restaurant for so many years and  looked at many locations, but having to move from their current kitchen made it a necessity.  They “also want to grow Bella Sorella, be a staple in the community, bring jobs and a cozy family place for people to come and have a great pizza or a fantastic salad and side for lunch. It’s so difficult to find a home grown meal in this area (Northmont).

So they’ve just recently announced the purchase of property at 1405 Esther Price Way in Clayton, but right now it’s just a field on Rt 40. But they expect the building to go up fast with an anticipated opening in late summer.

They plan on continuing to operate all three trucks and building the restaurant to help make the trucks more functional.  The site will also serve as a prep kitchen for the mobile pizza business as well as a sit down restaurant including outdoor seating. As they get close to opening the restaurant they may have to limit some of the truck events this year to get the restaurant up and going.
Want to keep up with their progress? Follow them on Instagram at Bella Sorella Pizza to see behind the scenes of the building process.  They promise to be posting a lot the next several months. To book them to cater an event for you, go to this website for more information.