Dayton937

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

Lisa Grigsby

“WE AINT DONE WILD’N YET” Comedy Tour Hits Wiley’s

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Two of the newest cast members from Nick Cannon’s MTV Wild’N Out show are set to stop their tour in Dayton, Ohio next month. On the Dayton tour will be  Jay “Lil JJ” Lewis and Mope Williams.  They are coming Wiley’s Comedy Club in Dayton, this Friday, August 20, 2021 with an 8pm show and 2 shows on Saturday, 7:15 and 9:30pm.  Tickets are $20 plus a 2 item minimum purchase in the showroom.  Wiley’s offers a full bar and a menu of appetizers and desserts. Guests must be 18 or over with proper ID.

Better known as  (Big JJ),  Jay Lewis is a comedian, rapper, actor, dancer, and singer best known for starring in shows such as Just Jordan, All That, and The Rickey Smiley Show. He has also appeared in films such as Yours, Mine, & Ours, Beauty Shop, and Brotherly Love. As of Season 12, he is one of the recurring cast members of the improv comedy show Wild ‘N Out on MTV and VH1. Along with Comedian/Actor Mope Williams who also is on season 12, home of Atlanta, GA. with special guest Nate Williams who will be taking over the STAGE and bringing the funny as well.

Mope Williams is an American comedian and is one of the recurring cast members since Season 12, 13, 14 and Season 15 of the improv comedy show Wild’N Out on MTV and VH1. His high-energy, animated stage performances leave the crowd begging for more.  Mope has appeared in movies and commercials and has been a featured guest on Kandi Burruss’s talk show “Kandi Koated Nights.” He also co-starred in the short film “Labour.”

Wiley’s Comedy Club

101 Pine St
Dayton, OH 45402

937-224-5653

*due to Out of 5th, please enter the free Wiley’s parking lot off of Wayne Ave, turn right on Gates St and then left on Pine St.

Crazy King Burrito Now Open in Fairborn

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It’s the very first US franchise for this Mexican based burrito eatery.  Crazy King  Burrito opened quietly last Friday in the strip mall across from Wright State University, that also houses Texas Road House, One Eyed Jacks and Bob Evans,  but we don’t think they’ll keep it quiet for long!  With 12 burrito’s on the menu, from a simple bean and cheese, to the Tinga de Poll0 (shredded chicken), a Loco Veggie, and the signature Crazy King-a surf & turf combo with asada and shrimp, they range in price from $4-12. All menu items can also be served as a bowl instead of burrito.  They  feature bottled Jarrito soda’s in pineapple, orang mandarin, mango, strawberry, apple and watermelon, as well as coca-cola products and a tasty Horchata Rick drink with an almond/cinnamon finish. For dessert they offer a key lime flavored Mexican Ice Box Cake.

 

 

Using the best family recipes that were passed down from generation to generation, founders Jaime and Haidee Gonzalez, opened a small restaurant on the beautiful island of Cozumel in 2012 that still prospers to this day! Unlike other Mexican restaurants, their burrito recipes are exactly the same as what they served in our original hometown. 100% authentic, from our home to yours! Local franchise owners DeShawn Davis, who grew up in his families Cincinnati soul food restaurant and his business partner Walter Jones were just so impressed with the food and customer  service, Davis said, “it was just a no-brainer for us to decide to open a location.” If things go well, they have the rights to open more locations in the area.

I had the Crazy King Burrito- which was Tortilla, Beans, Rice, Cheese, Asada, Shrimp, Butter, Garlic, Onion, House Sauce (Chipotle), Lettuce, Sour Cream. It was huge and I ended up taking half of it home for another meal.  They offer 3 sauces you can add to your meal, a Diablo, which is crazy spicy hot, a Chipotle and a Verde sauce.

Crazy King Burrito

2624 Colonel Glenn Hwy
Fairborn, OH 45324

937-912-9075

Open 10am – 9pm everyday

Brunch Coming to Jollity this September

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Jollity, downtown’s new eatery, located on Third Street in  the Fire Blocks District has just announced they will be adding Saturday brunch hours starting in September.  Walk-ins will be welcomed from 10am – 1:45pm and reservations will be accepted from 10:30am- 1:3pm.

According to Chef/Owner Zackary Weiner, “The menu will stay static for 45-60 days at a time with the exception of the daily pastry which will change weekly. Quantities of this pastry will be limited and are first come first serve.  We will have a limited special brunch cocktail menu but our full wine, beer, and sake menu will be available.”

The both bars will be reserved for walk-ins only, but tables are available for reservation online.

Here’s a sample of the brunch menu:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Jollity

127 E. 3rd Street
Dayton, Ohio 45402

937-938-9089

Hours:
Tues-Thurs 5-9pm
Fri-Sat 5-10pm

Brunch Sat 10-am 1:45pm starting Sept 4th

 

2nd Street Market Adds Sunday Hours

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Five Rivers MetroParks’ 2nd Street Market, located at 600 E. Second Street will add Sunday Hours starting this week.  The indoor/outdoor market will  add Sunday hours from 11am -3pm to the Saturday 8am – 3pm schedule.

Still not comfortable being amongst the crowds? You can also support the market merchants with online sales and other buying options. View a list of vendors you can shop from now.

Free parking, including ADA-accessible parking, is available near the 2nd Street Market building on the street and in a paved lot. Free, paved overflow parking is available in the nearby lot for The Steam Plant, 617 E. Third St. Because the outdoor farmers market has relocated to the north side of the building, only accessible parking is allowed in that area.

A reminder- pets are not permitted indoors or outdoors with the exception of service animals.

Dayton’s Caffeine-Conscious Coffee Startup Hits DLM Shelves

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It has come full circle for Kait Brown, a Dayton coffee startup founder who is celebrating her company’s first major retail account — on the shelves of the local grocery store where she got her very first job as a teenage barista.

In the two years since Kait pitched caffeine-conscious coffee company Savorista at Launch Dayton partner Parallax’s monthly Early Risers pitch event, the company has won the University of Dayton’s Flyer Pitch competition, been accepted into the Entrepreneurs’ Center’s ESP portfolio, rebranded, and landed on the shelves of Dorothy Lane Market.

“We couldn’t be more excited, given that Dorothy Lane Market is the specialty, gourmet store in the region,” Kait said. “It was definitely our first choice when we thought about where we wanted to see Savorista.”

Kait’s decaf journey began many years ago. She was living in Chicago, working a corporate gig. Her then-boyfriend had just moved to town to make a go of it when her father was diagnosed with cancer. She realized her caffeinated coffee habit was magnifying her stress and restless nights.

So she set out to find good decaf — a journey that ultimately took her around the world, meeting with coffee farmers and natural decaffeinaters, and Savorista was born. Today, the company offers a variety of decaf and half-caf coffees in whole bean or various grinds, including some limited-edition flavors.

These days you can also find Savorista’s craft decaf and half-caf coffees at Butter Cafe on Brown Street and at Wholly Grounds on Wayne Ave.

“It’s kind of cool — we’ve got girl power over here, and Butter Cafe and Wholly Grounds are also female-owned, so there’s this team of powerful, ambitious women paving the way for caffeine-conscious coffee,” Savorista’s Dayton Sales Rep Kiki Huddleston reflected.

This summer, Savorista hit its next milestone — the launch of its new line of single-serve pour-over coffees, available in both decaf and half-caf flavors.

“There’s this broader interest among coffee lovers to be conscious about their caffeine intake,” Kait said. “Sometimes they want a cup of decaf at night, sometimes they want to be able to drink more coffee throughout the day. Coffee is often seen as an energy drink, a way to do more, push harder, but that often leads to burnout. We’re really trying to help people think about how they can enjoy coffee in a different way, take a moment for themselves, to savor the journey of life while they’re getting things done.”

The launch of the single-serve pour-overs gives Savorista’s customers another way to be caffeine-conscious by offering the option to make, say, a quick cup of half-caf coffee in the afternoon, instead of needing to make a whole pot.

There’s also growth opportunities in grocery and hospitality sectors, Kait said — restaurants are starting to seek strong offerings for customers that don’t drink caffeine at all.

But don’t worry, she adds — Savorista coffee lovers will always be able to order their coffee online, even as the company expands retail locations. The company was founded digital-first, a platform that helped them steadily grow, even amid a global pandemic.

“Launching digital-first allowed us to reach caffeine-conscious coffee lovers where they were,” Kait said. “People are thoughtful about coffee everywhere, but they’re not the majority. We knew we needed to be able to reach people wherever they were.”

And as the company grows this summer, so, too, will Kait’s family. She and her now-husband, Daniel Fernandes— that same boyfriend who moved to Chicago, and then traveled the world with her in search of great decaf — are welcoming their first little one.

“The nice thing is that, I’m already running a coffee company that’s thoughtful about caffeine, so I’ve had great decaf and half-caf at an arms’ length,” she said with a laugh. “But yes, I’ll be figuring out how to be a mom and an entrepreneur, and I’m not sure how to do that yet.”

Want to try Savorista coffee for yourself? Order online at savorista.com, or snag a bag at your local Dorothy Lane Market.

Dayton Bar Star: Kelli Nikanowicz

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In March, Kelli Nikanowicz was named the bar manager for The Century Bar this past March. When she’s not managing things at this nationally know bourbon bar, she took a few minutes to answer some question for us at Dayton937.com

How did you get into bartending?

It started as a side hustle to make money for college. I started working as a cart girl at the golf course by my house and we would occasionally get asked to work weddings/events. Once I realized how much fun I had doing those and how many people you could meet just by bartending, it was an easy choice.

What is your favorite drink to make?

Whiskey neat. Haha just kidding, thats just the easiest. I actually really like making a Sazerac. It’s such a great classic cocktail but you’d be surprised how many terrible ones I’ve had over the years. I’m forever on the search for people that are doing them right and this makes me want to make mine for everyone.

Do you have a favorite spirit you like to work with?

Bourbon would be the one everyone expects me to say, but I’ve really been into Rums lately. One of my favorite things to do is to take a classic rum drink and rework it to make more sense for the ingredients that are available to us today. There are some really delicious tiki drinks that really shine once you tweak the ingredients and rums.

When you go out for a drink in Dayton, where is your favorite place to go?

Because I am usually running around doing all the things required to run the bar, you will honestly see me wherever my friends are. I’m a classic “leaving in 5 minutes” person, meaning whoever I am meeting beats me to our set place and then decides where we’re drinking. I feel we have some fantastic personal bonds in the industry, so most of the decisions I make on where I go are based on who’s working that day. Connecting with them is more important to me than what I’m drinking or where.

Who is the most famous person you have served?

There have been some cool ones over the years, but a lady never tells.

What do you do when you are not bartending?

I try and spend a lot of my personal time relaxing with friends and family. I am extremely lucky to have made some amazing friends here over the years, they really are more like my Dayton family.  I love going to concerts and seeing live music. I also really enjoy being outdoors or on the water, even though that has proven more difficult here than where I grew up.

 

What trends do you see coming to Dayton over the next six months?

My hope is that Dayton finally has a minute to grow. I feel like there’s been a slow and steady growth in the 10 years I’ve been here. Sadly, the last few years it seems like every challenge that could be sent our way has been. It would be fantastic to see things continue in the forward motion that they have been in the last few months. This city is so resilient and I have always loved this whole “if you’re doing something great in Dayton, they have your back” attitude. As a transplant to the city that was the first thing that won me over. It was the sense of community that I had been looking for that other places I lived just didn’t have.

What advice do you want to give bartenders just getting into the business?

It’s not for everyone. It’s hard. There are lots of long shifts and late nights. You will forever be on a schedule opposite from all the events that your friends will be going to. But it’s also the best thing I’ve ever done. You will meet some of the most amazing people and you will learn skills that you can take with you anywhere. Get your foot in the door, take any job that you can and work your way up. It’s how you learn how to do everything and you’ll be more successful for it.

What do you love most about Dayton?

Everything?!? I love the location, it’s just as easy to visit friends in Cincinnati and Kentucky as it is to go home to Michigan. In other cities I’ve lived in, 45 min – Hour was just my commute home from work. The community, as I mentioned before. There are just so many people doing great things here. We have amazing coffee spots, breweries, live shows, etc. (a Nationally ranked bourbon bar, cough, cough) The bike trails and metro parks. I really could go on and on.

Most interesting thing you have seen from behind the bar?

Oh, sooo many things. But hey, we’ve all had our moments so I won’t go airing other peoples dirty laundry. I have seen more butts than I would like to count though.

How has bartending changed in the time you have been in the industry?

It’s become much more respectable to have as a career. And shout out to all those before us that took it more serious than maybe others thought they should, it now allows us to make a profession out of it. When I first started, it was a way to make money slinging 50 cent beers and vodka sodas. Don’t get me wrong, it is still that if you want it to be. But there is now a place for people who want to learn and grow and who want to make it their future. One of the things that I love about the cocktail side of it also is that it has really become more of a culinary experience. I talk more with Chef friends about ingredients than ever before. There are some amazing things coming out of programs that grow the relationship between FOH & BOH crews.

What do you wish customers knew that helped you do your job?

Not all of us hate our jobs. Just because you met one “bartender” who was terrible at their job, most likely because they hate the service industry, doesn’t mean that we all do. Most of us are not “stuck” bartending because its just what we fell into. There are A LOT of us who love what we do. When you are in the presence of one of these people, who choose to serve you, give them the respect that you would want in your career. A great bartender told me something once that still sticks with me to this day, “Only dish out what you can take.” If you walk up to a bar snapping your fingers or waving your money at me, be prepared to wait 5 minutes longer than the person next to you. We’re here to serve you drinks, we don’t want you to wait. Be patient & you’ll get a better experience out of it in the long run. We’re all human.

If you were not a bartender, what career would you be pursuing?

Most do not know this, but I actually worked at an Architecture firm in Ann Arbor before I moved to Dayton. Part of my decision to not go back into that field was the insecurity of it all. One minute there are so many projects that you are working overtime every night and the next the firm is laying off staff because all the projects got canceled. I know that is true of many fields, as we saw over the last year. But something about this industry makes me happy. And I’m also willing to be that someone, somewhere will always need a drink.

The Pumpkin Glow is Back – Sign Up Now To Volunteer!

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The Stoddard Avenue Pumpkin Glow will be back in Grafton Hill on October 25 & 26, 2021 from 6-10pm each night!  For many years Judy Chaffin chaired the glow on the hill behind the Greek Orothodox Church until she got sick and could no longer do it.  In 2017 the Grafton Hill Historic District took charge of the event that Daytonians had come to love .  Judy Chaffin, the Pumpkin Lady passed away in December of 2018, but with lots of volunteer help the Pumpkin glow continues.

Organizer  John Edinger says, “we are so excited to bring back the Glow this year! Volunteering with your friends, family or coworkers is almost more fun than the actual event—come on out and carve one or twenty! Looking forward to seeing everyone on the Hill!”
It takes a lot of volunteers to put on this exciting FREE event for the community and they need your help!  Volunteers will be gutting, tracing, and carving from October 21-24. This activity is fun for all ages. Come for an hour or stay the whole day. Bring your friends, family, coworkers, and appetite–food will be available for volunteers throughout the day!
  • Volunteer Dates – Gutting, Tracing and Carving:
    • Thursday, October 21st
    • Friday, October 22nd
    • Saturday, October 23rd
    • Sunday, October 24th
  • Crews will be working from 9:00 AM-9:00 PM each day

Other Volunteer Dates with different times include:

    • Monday, October 25th — Display Set Up, Candle Lighting and Event
    • Tuesday, October 26th — Candle Lighting and Event
    • Wednesday, October 27th — Remove Pumpkins from the Hill
  • Location:
    • The Big White Tent at the top of the hill next to Annunciation Greek Orthodox Church at 500 Belmonte Park N. Dayton, OH 45405
Sign up now and help make this the biggest year yet!

 

Remembering the Lives that were Lost During the Dayton Mass Shooting

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Keeping the 9 Alive, August 4th

The FUDGE Foundation is planning an event to commemorate the anniversary of the Dayton Mass Shooting that claimed the lives of nine individuals and forever changed the lives of many members of our community.

They will be honoring those who were taken on Wednesday, August 4th, 2019, starting at 6pm in front of Blind Bob’s. There will be community leaders present to speak about gun violence and the danger it presents in our communities, a raffle contest with prizes donated from Mad River Adventures, Winans, movie tickets and many more, a candle lighting service, music and prayer as well as nine-minutes of silence to honor the victims who were fatally shot that night.

Resource guides to support those who are victims of trauma, such as mental health and support group information will also be available.

They invite the entire Dayton Metro community to join together at Blind Bob’s on August 4th to show their love and support for the families and individuals that have been affected by this senseless violence, as well as to seek out meaningful solutions to these shared problems.

The FUDGE Foundation is a non-profit organization that seeks to help individuals that are impacted directly and indirectly by mass shootings, violence, human trafficking, domestic abuse and other forms of trauma. Founded, by Dion Green, out of love and the memory of his father, Derrick Fudge.

One of the Most Popular Garlic Fest Dishes available at PangeaKeto

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PangeaKeto’s Sweet Chili Garlic Chicken was one of the big hits of Garlic Fest this past weekend.  Owner Matt Hayden said, “it was soooooooo NICE , after nearly two years, to finally be back at a festival. We have thoroughly missed the jovial atmosphere of the Garlic Fest, the opportunity to interact with old friends, old clients, colleagues, and of course the opportunity to make new ones.” Hayden first introduced this chicken dish at Garlic Fest 2016.

So they’ve decided to celebrate a somewhat return to normalcy, all week by serving the very same Garlic Fest Menu of SWEET CHILI GARLIC CHICKEN, PIZZA BOMBS and ITALIAN CRUNCH SLAW !! To show our appreciation to Garlic Fest, they will be donating $1 of each GARLIC FEST CHICKEN to the Garlic Hall of Fame which recognizes community nominated people in the Foodservice sector that have had a positive impact on the local food scene.

 

 

 

 

 

 

 

 

PangeaKeto

Dayton’s first and Only TOTALLY KETO Grab and Go Grocery and Eatery.

767 Miamisburg Centerville Rd
Dayton, OH 45459

(937) 567-7850

Tuesday – Friday: 10am – 6pm

Saturday: 10am – 4pm

Local Chef In Finals of National Cooking Competition

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This pint sized chef is a finalist in a K-12 National Cooking Competition. Audrey Creighton is one of five finalists in this nationwide competition that will air on July 28 (12p ET) via livestream.

This Oakwood resident got the cooking bug during the pandemic, when she found a cookbook created by her Great Grandmother.  There were over 200 old school Italian recipes and Audrey challenged herself to make 50 of them.  And she did, from crab meat tortellini, biscotti, lasagna and 47 more meals.  Her large family also loved this challenge as they got to enjoy the end results.  Audrey also launched a website to document the meals she was making.

After making it through her first challenge, she decided to use her family travels to inspire her further, taking on new cuisines.  She calls this her Bon Voyage challenge and explains, “I  choose a place that I have traveled to and then, I choose a dish I had there and I recreate it!”  She was able to take a cooking class in Spain, treated her mom to a pasta class for Mother’s Day and attended some local nosh-ups for more ideas. Her father, Sean Crieghton says what impresses him the most about Audrey’s cooking is her calm demeanor in the kitchen and admits she is indeed the best cook in the family. Her favorite thing to cook is salmon and she explains, “its because there are so many ways to infuse flavor into it.”  She’s even experimented with some molecular gastronomy making chocolate noodles, vinegar pearls and balsamic lemon foam.   She says her favorite restaurant is Nanyea, the Ethiopian eatery on North Dixie.

As part of her virtual schooling, her counselor suggested she enter the Virtual Cooking Competition put on by Stride.  She was one of five chosen and the youngest to advance to the finals which will air this Wednesday.  Here are the rules she has to follow:

Competitors will have 30 minutes to create a meal for one using this list of ingredients + any pantry staples:
– at least one green ingredient
– an ingredient that starts with a “C”
– an ingredient from the freezer
– a source of protein
– at least three spices that are not salt or pepper

Let’s all tune in and wish her well!  And hope we’ll be lucky enough to have her cook for us someday.  You can keep up with her cooking by subscribing to her newsletter.  But Audrey insists this is just a hobby, her career goals are to become a lawyer and then a Senator.

 

Summer Restaurant Week Returns!

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Twice a year local restaurants pull together 3 course menu’s for Restaurant Week.  This summer’s week kicks off tonight, thought many restaurants aren’t open until Tuesday. Due to staffing shortages, some of our local eateries are not participating this summer, but for those that are, check out the menu’s:

Amber Rose

Tues, July 27th – Sat, July 31st

1400 Valley St, Dayton    (937) 228-2511

First Course
Pot Roast Poutine
Pub Fries Topped with Cream Cheese, House Made Pot Roast & Gravy

Salad Course
Seven Layer Salad

Entrée Course

Blueberry BBQ Ribs – 25.21
Blueberry BBQ Baby Back Ribs with Jalapeno Bacon White Cheddar Mac & Cheese

Grilled Halibut – 30.21
Grilled and Topped with Pineapple Salsa with Tuscan Vegetables

 

Bunkers Sports Bar & Grill

893 E National Rd, Vandalia   (937) 890-8899

Dinner for 2 $20.21 – appetizer to share and 12″ traditional pizza with up to 4 topping

Dinner for 2  $25.21

Choice 1:  appetizer to share and two orders of chicken chunks
Choice 2: appetizer to share and any two quesidilla’s

Carver’s Steaks and Chops

1535 Miamisburg Centerville Rd, Centerville   (937) 433-7099

Your choice soup of the day or Romaine Salad, Spinach Salad, Mixed Greens Salad, Caesar Salad

$25.21 Entrée Selections

BBQ Salmon
Fresh wild-caught Scottish Salmon fillet
with our sweet house BBQ sauce

Prime Rib
7 oz. rubbed with our house herb crusted then slow
roasted overnight – a Carvers specialty

New York Strip Steak
8 oz. grain-fed hand-cut steak with our
house blend steak seasoning

$30.21 Entrée Selections

Prime Rib & Shrimp
7 oz. rubbed house herb crusted then slow roasted
topped with three large shrimp, scampi style

Filet Oscar
6 oz. hand-cut filet mignon topped
with crab meat, béarnaise & asparagus

Dessert Selections: Crème Brûlée Or Chocolate Mousse

Chappy’s Social House

3 course meal $25.21

Corn Chowder

Choice of entree with 2 sides:  1/2 slab BBQ Ribs, 2 pork chops, beer batterd cod, mahi mahi, sirloin steak, boneless chicken breast, cajun fried shrimp, chicken and waffles, 4 piece fried chicken, bourbon barrel glazed salmon,

Chappy’s chocolate Texas sheet cake

or

Cole slaw
Chappy’s Cajun Shrimp boil
Chappy’s chocolate Texas sheet cake

Chop House
menu tba

elé Bistro & Wine Bar

3680 Rigby Rd., Austin Landing, Miamisburg.    (937) 384-2253

Tues, July  27 to Sat 31 – Restaurant week will only be for dinner service starting @ 3pm

First Course: Summer Corn Buddha Bowl- Blistered Corn, Quinoa, Marinated Cherry Tomatoes, Avocado, Arugula, and Burrata Cheese dressed in Creamy Lemon Vinaigrette and topped with Crispy Fried Beets
OR
Bulgogi Beef Tacos- with Marinated Flank Steak, Kimchi, Sesame Cucumbers and Sriracha Aioli in Flour Tortillas

Second Course: Pan Seared Tiger Shrimp over Summer Corn Risotto with Mascarpone and Crispy Brussel Sprouts
OR
Summer Bolognese- Bucatini Pasta in a Roasted Cherry Tomato Sauce with White Wine, Fresh Basil, Pecorino Cheese, Ground Chicken, and a Touch of Cream

Third Course- Chocolate Shortcake with Warm Strawberry Rhubarb Compote, Cream Cheese Whip and Fresh Strawberries
OR
House Lemon Tart with Raspberry Sauce, Creme Anglaise and Fresh Berries

Figlio

424 East Stroop Rd, Kettering.    937-534-0494

Menu tba

Firebirds Wood Fired Grill. 3 course dinner $35

3500 Rigby Rd, Austin Landing Miamisburg, · (937) 865-9355

First Course

  • Cup of Chicken Tortilla Soup or Homemade Soup of the Day
  • BLT, Mixed Greens or Caesar Salad
  • Lemon Whipped Feta with roasted tomatoes and grilled focaccia

Main Course

  • Slow Roasted Prime Rib* – Encrusted with fresh herbs and black pepper, hand-carved and served with homemade au jus and creamy horseradish sauce; includes your choice of loaded baked potato or Parmesan mashed potatoes. Suggested Wine Pairing: Firebirds Private Label Red
  • Key Lime Grilled Salmon* Topped with shrimp in a Key lime butter sauce, served over ancient grains pilaf with asparagus, roasted tomatoes and grilled corn. Suggested Wine Pairing: Chateau Ste. Michelle Riesling
  • Shrimp, Chicken and Sausage Jambalaya* Shrimp, wood grilled chicken and andouille sausage cooked in a spicy Creole tomato sauce tossed with basmati rice. Suggested Wine Pairing: Firebirds Private Label Chardonnay
  • Wood Grilled New York Strip with BLT butter (bacon, spinach, roasted tomato); served with choice of side. Suggested Wine Pairing: J Lohr Seven Oaks Cabernet Sauvignon

Desserts

  • Creme Brulèe Cheesecake Squares
  • Chocolate Cheesecake topped with summer strawberries in raspberry sauce
  • Carrot Cake with salted caramel sauce, served warm

Hickory River Smokehouse

135 S Garber Dr, Tipp City        (937) 669-2271

Starters (choose 1 to share)

  • French Fries
  • Seasoned Waffle Fries
  • Sweet Potato Fries
  • Onion Rings
  • Southern Style Okra

Entrees

  • $20.21 – 2 Sandwich Plates each served with 2 Sides
  • $25.21 – 2 Dinner Plates each served with 2 Sides & Cornbread
  • $30.21– 2 Smokehouse Combo 1 Plates (Ribs & 1 Meat)

each served with 2 Sides and Cornbread

Desserts (choose 2)

  • Cobbler (peach, cherry, blackberry, & apple)
  • Turtle Brownie
  • Large Chocolate Chip Cookie

Jay’s Seafood

225 E. 6th Street Dayton       (937) 222-2892 .

Three Course menu $35.21

1st Course
Clam Chowder or Soup du Jour or
Caesar Salad with croutons and Parmesan cheese or
Wedge Salad with Blue Cheese, bacon and tomatoes or
Spinach Salad with bacon, mushrooms, and red wine vinaigrette

2nd Course
Spiced Bourbon Salmon
6 oz. blackened salmon served over horseradish mashed potatoes and sweet
potato puree served with our bourbon sauce
Cedar Plank Salmon
6oz Salmon marinated in soy, lime and roasted on a Cedar plank served with your choice of potato or vegetable of the day
Salmon en Croûte
Fresh Salmon wrapped in puff pastry and served with lobster sauce served with your choice of potato or vegetable of the day

3rd Course
Chocolate Mousse or Creme Brulee or Bourbon Pecan Pie or Key Lime Pie
or CheeseCake or Flourless Chocolate Cake

Meadowlark Restaurant

5531 Far Hills Ave. (937) 434-4750

4 courses for $30.21 from 4pm Tuesday thru Saturday, July 27-31

Our Theme this year is: California!

Amuse Bouche: Tortilla Chips with Kiwi-Avocado Guacamole

Appetizers
Corn Cobb Salad
Fresh corn, egg, avocado, bacon, cheese and tomato, garnished with Los Angeles-style Green Goddess dressing

Tomato and Watermelon Salad
Mexican spices, fresh lime, queso fresco

Panzanella
Chunks of toasted sourdough bread tossed with local tomatoes, peppers, fennel, basil and capers, dressed with vinaigrette and garnished with shaved Parmesan

Main Courses
Red Chile-braised Pork Shoulder
Pan juices, black beans, steamed rice and Brauny’s special “pickle de gallo”

Sauteed Shrimp Adobo
fried tortilla cone, summer vegetable quinoa and charred jalapeno ranch

Vegetarian Cioppino
Seared tofu, grilled corn, shiitake mushrooms, fried zucchini, roasted red pepper broth

Desserts
Churro Blondie Bar Sundae
A blondie with the cinnamon/sugar flavors of Mexican churros, served with a scoop of ice cream and a drizzle of dulce de leche caramel

Tequila Sunrise Cake
Moist orange cake with tequila glaze and Luxardo cherry whipped cream

Humboldt Fog Aged Goat Cheese
Chardonnay-apricot chutney, Meadowlark bar nuts

Nick’s

1443 N Detroit St Xenia

appetizer, two entree’s and one dessert for $25.21

Choice of one or combo of three award winning deep fried veggies- mushrooms,  cauliflower, or housemade pork rinds with choice of sriracha,  cajun or bbq seasoning.

Entree choice of pan seared flounder, blackened shrimp alfredo or Nick’s bowling alley burger

Mom’s strawberry shortcake

Pasha Grill

72 Plum St, The Greene      (937) 429-9000

3 Course Meals for $20.21

Starters

APPEETIZERS SOUPS SALADS
HUMUS LENTIL SOUP HOUSE SALAD
EZME CHICKEN VEGETABLE SOUP SHEPHERD SALAD
BABAGANUSH
HAYDARI
PILAKI
TABULI (KISIR)
EGGPLANT W/ SAUCE
GRAPE LEAVES
FALAFEL

ENTREES

ADANA KEBAB, DONER KEBAB, CHICKEN KEBAB, CHICKEN ADANA KEBAB, KOFTE KEBAB, HAS HAS KEBAB, KARNIYARIK, LAHANA SARMA, CHICKEN DELIGHT
DONER SPECIAL, MOUSAKKA, VEGETERIAN MOUSAKKA, VEGETABLE STEW, VEGETABLE STEW W/ LAMB OR CHICKEN, FILLET OF TILAPIA, FILLET OF SALMON

DESSERTS:
RICE PUDDING, ALMOND PUDDING, MILK CUSTARD

Rip Rap Roadhouse

Menu tba

The Caroline

5 S Market St, Troy.    (937) 552-7676

Tuesday, July 27 – Saturday, July 31 only – reservations accepted 937-552-7676

CHOICE OF:
TOSSED SALAD WITH CHOICE OF DRESSING
CAROLINE SUMMER SALAD, WATERMELON, WALNUTS, RED ONION, FETA CHEESE
CUP OF SOUP

CHOICE OF:
JUMBO SEA SCALLOPS LINGUINI —TOSSED WITH RED ONION AND ASPARAGUS TIPS AND A ROASTED RED PEPPER, CAPER AND CREAM SAUCE $32.21
10 oz. CERTIFIED ANGUS BEEF PRIME RIB, AU JUS SERVED WITH FRESH ASPARAGUS $28.21

CHOICE OF:
TRIPLE CHOCOLATE CAKE or SALTED CARAMEL NY STYLE CHEESECAKE

The Florentine

21 W Market St, Germantown.    (937) 855-7759

Served July 28- August 1

Starter

  • Fruit Salad

Entrée Selection

  • Meatloaf $20.20
  • Chicken Parmesan $25.20
  • Sliced Prime Rib (while supplies last) $30.20

Dessert

  • Peaches & Cream Pie

Watermark Restaurant

20 S 1st St, Miamisburg      (937) 802-0891

All dinners are $30.21

APPETIZERS: (Choice of One)

Spammies (2 per order) – Grilled Spam Sliders
Cup of chicken thigh and andouille gumbo
Green salad with ranch-shaved parmesan-croutons
Boudin Balls with dip

ENTRÉE CHOICES: (Choice of One)

CRISPY PORK RIBS with sweet tea glaze- braised greens and pimento cheese grits
LOUISIANA SHRIMP AND GRITS – our tomato based sauce filled with the Cajun trinity over creamy grits
Pan Seared Creole Catfish filet over dirty rice

DESSERTS: (Choice of One)

Bourbon Bread Pudding or Bitter-sweet Chocolate Pot de Crème with butter cookie

Wheat Penny Summer Restaurant Week Menu

515 Wayne Ave, Dayton  (937) 496-5268

From 5pm, Tuesday, July 27th thru Saturday, July 31st, 2021

4 courses for $30.21

First Course

Green Corn Soup

Second Course

Grilled Skewered Mozzarella with Housemade Fresh Mozzarella and Focaccia or Littleneck Clams with Chile, Lime and Chickpeas or Hannah’s Peach, Cherry Tomato and Pepita Salad
with Sticky Black Pepper and Cardamon Spiced Pepitas and Cashew Ricotta

Third Course

Orecchiette with Corn, Pancetta, Butter and Sage or Grilled Porcini-Rubbed Franken Short Ribs with Salsa Verde  or Zuni Café Warm Bread Salad with Roasted Gerber Chicken
or Red Snapper with Pickled Cherry Peppers and Charred Scallions or Whole Roasted Patchwork Eggplant with Succotash

Dessert

Atlantic Beach Pie  or Peach and Blueberry Crisp or Crystal’s Caramel Corn Ice Cream

 

Wheat Penny Gluten Free Summer Restaurant Week Menu

4 courses for $30.21

First Course: Green Corn Soup

Second Course

Grilled Skewered Mozzarella with Housemade Fresh Mozzarella and GF Focaccia
or Littleneck Clams with Chile, Lime and Chickpeas or Hannah’s Peach, Cherry Tomato and Pepita Salad with Sticky Black Pepper and Cardamon Spiced Pepitas and Cashew Ricotta

Third Course

Gluten Free Rigatoni with Corn, Pancetta, Butter and Sage or Grilled Porcini-Rubbed Franken Short Ribs with Salsa Verde or Zuni Café Warm GF Bread Salad with Roasted Gerber Chicken or Red Snapper with Pickled Cherry Peppers and Charred Scallions or Whole Roasted Patchwork Eggplant with Succotash

Dessert

Peach and Blueberry Crisp  or Crystal’s Caramel Corn Ice Cream*contains peanuts unless specified or Your Choice of our Ice Creams

Wheat Penny Vegan Summer Restaurant Week Menu

4 courses for $30.21

First Course

Green Corn Soup

Second Course

Grilled Skewered Mozzarella with Vegan Mozzarella and Focaccia or Hannah’s Peach, Cherry Tomato and Pepita Salad with Sticky Black Pepper and Cardamon Spiced Pepitas and Cashew Ricotta

Third Course

Orecchiette with Corn, Spinach, Vegan Butter and Sage or Grilled Cauliflower T-Bone with Salsa Verde and Scallions or Zuni Café Warm Bread Salad with Smoked Jackfruit or
Whole Roasted Patchwork Eggplant with Succotash

Dessert

Your Choice of our Vegan Ice Cream

Bike w/Mr Boro’s

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The City of Springboro’s Bicycle & Pedestrian Advisory Committee is partnering with Mr. Boro’s Tavern to offer a bike ride event on Thursday, July 29. Meet at the tavern at 6:30 p.m. to enjoy a 10-mile ride on the streets of Springboro. After the ride, circle back for food and drinks. The ride will happen rain or shine.

Miamisburg Tavern Completes Rebrand

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To better reflect its niche as a restaurant, pub, and live music destination, OinkADoodleMoo & Brew has completed its branding transition to “Steve & Tammy’s Tavern on Byers”.
Located in the space occupied for decades by Byers Inn and then Dark Horse Tavern at 209 Byers Road in Miamisburg, Steve & Tammy’s Tavern is owned by longtime restaurant owner, Steven Meyer, and named to recognize his wife, Tammy. Meyer is the owner of OinkADoodleMoo BBQ, which has two quick-service restaurants in Clayton and Kettering. He bought the center where the tavern is housed in 2020 and debuted his tavern concept.

Owners Tammy & Steve

“OinkADoodleMoo BBQ has built-in loyalty and name recognition, so initially we called it OinkADoodleMoo & Brew,” Meyer said. “The name didn’t illustrate the destination’s variety as a tavern with food, live music, a full bar, and entertainment like darts, music bingo, billiards, video games, and Keno; so we felt it was the right time to complete the new brand and the new name.”
The venue features the BBQ of OinkADoodleMoo, along with a wide selection of pizzas, appetizers, and soon burgers, and tacos. Applewood smoked wings, BBQ brisket pizza, pulled pork salad and signature item like ribs, bacon-wrapped pork loin kabobs, are among the menu items.
It also showcases craft beer from local breweries and a full-service bar with domestic beers, wines, and spirits. Steve & Tammy’s Tavern is developing a following for its live music, dart leagues, billiards, and Keno, too, Meyer said.  Every Tuesday night they host music bingo at 7pm and Wednesday night is trivia night.
The tavern offers tables service and is family friendly. There is seating for 225, including about 150 in the dining room. The private loft space is perfect setting for your next event. Whether its formal, casual, or something in-between, we got the perfect “event” space for you. Best of all, its FREE!
Meyer developed OinkADoodleMoo in 2009 with the opening of an Englewood restaurant that later relocated to the Randolph Plaza in Clayton. He has a wealth of restaurant experience, serving as one of the first franchisees of Penn Station East Coast Subs, Managing Partner of Longhorn Steakhouse, and area developer for Cici’s Pizza.
OinkADoodleMoo’s award-winning barbecue is slow-smoked in house over an applewood fire. Pulled pork, pulled chicken, beef brisket and brisket tip “SAMMICHES” are served on a sweet and buttery brioche bun. The St. Louis-style ribs are dry rubbed with a blend of fresh spices, smoked for up to five hours and finished with smoky sweet sauce, which is available in bottles.
Steve & Tammy’s Tavern represents Meyer’s vision for a comprehensive food and entertainment venue that attracts families, couples, friends, business meetings and special-occasion parties.
“There is something for everyone here, whether you want to bring the family in for dinner, gather for happy hour or listen to live music with friends, play darts and other games, or host an event or party,” Meyer said. “The barbeque is still a focus, but it is only one of the attractions.”

Steve & Tammy’s Tavern on Byers
209 Byers Road
Miamisburg, OH 45342

(937) 388-8160
Hours:
Mon – Thurs 11am – 9pm

Fri & Sat 11am – 11pm
Sun 11am – 8pm
Online Ordering: www.stevestavern.com

Wood Carving Workshop

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Professional wood carver, Jim Foster is hosting a wood carving workshop from Thursday, August 12 through Saturday, August 14, 2021. The workshop will be held in his studio, the Matador Hair Studio in Piqua, Ohio, and will be from 9 am to 4 pm daily.

Jim Foster, owner of the Matador Hair Studio in Piqua, Ohio, is a wood carver of many years. Jim also teaches wood carving classes, and has been doing so for 13 years. Over the past 7 years, he has been forming three dimensional pieces that many people enjoy recreating. Jim loves showing people how to make a piece of wood come alive.

In his youth, Jim was very interested in drawing, and did a lot of it to pass the time. He then graduated high school, went off to Barber College, and worked for three months’ time. Next, Jim served in the army for three years, married his girlfriend at the time with whom he had three great children. From then on, he stayed in the Barber business, as well as occasionally helping his brother-in-law build houses on his days off.

When Jim was about 50 years old he got together with his best friend, who taught him a little bit about carving. The art interested Jim, and once he started to carve, he loved it, and began developing a great skill for it. One day, he adventured to Branson, MO, and found himself carving there for a week. Though he was nervous, he became impressed with his own skill. In Branson, he was introduced to carving with rough outs, which then made it a lot easier for him.

After 6 years of practice with different types of carvings for others, Jim began to design his own pieces for others to carve. Since then, he has made many rough outs of various shapes and sizes. Jim continues to practice wood carving in his studio at the Matador in Piqua, Ohio, where he hosts a weekly wood carving class every Wednesday night. There, nearly every day is filled with a wood carving adventure. 

Jim’s Wood Carving Workshop will cost $200 per person or $255 with supplies included. Please note: the workshop will hold a maximum of 15 participants. Register online at www.PiquaArtsCouncil.org/workshops. Please make sure to pay your deposit in order to reserve your spot in the workshop.