After two remarkable years as the first food and beverage company to open inside the recently revitalized Dayton Arcade, Gather—owned by Shane Anderson—is ready for its next evolution. Anderson is joining forces with Charlie Carroll and Hospitalité Group to temporarily close Gather and reimagine the space as Lucho, a bold burrito, taco, mezcal, and espresso bar, set to reopen in July.
While Gather will soon undergo a full transformation, the spirit of what made it special remains. From its earliest days, Gather became more than just a café—it was the heartbeat of the Arcade’s mornings. Known for its thoughtful espresso program, signature seasonal drinks, and high-quality beans, Gather served as a daily ritual for downtown regulars and visitors alike. Whether it was a hand-poured latte before work or a spiced Café de Olla shared over conversation, the café offered a warm, grounded sense of community with every cup.
Anderson, who brings more than 15 years of hospitality experience, will now join forces with Carroll, founder of Table 33 and several other Dayton food ventures. Both see this as a chance to level up. “Shane helped breathe life into the Arcade. His ability to build meaningful spaces—through coffee, food, and connection—has been invaluable,” said Carroll. “We’re excited to keep that momentum going with something completely fresh.”
Lucho will be a vibrant all-day taqueria-meets-mezcal-bar, with tacos, burritos, bowls, and cocktails served from morning into the night. The menu is packed with bold, soulful combinations like the “El Desvelo” breakfast taco with short rib and chipotle hollandaise, or the “La Baja” with beer-battered fish, charred pineapple salsa, and cabbage slaw.
While the name and flavors may be changing, Lucho will still carry pieces of Gather’s coffee culture forward. Expect signature drinks like the Café de Olla latte, Oaxacan Mocha, and the Mezcal Affogato—espresso poured over vanilla bean ice cream and a float of joven mezcal. Coffee drinkers can rest easy: their morning ritual will still have a home.
On the cocktail side, Lucho comes ready to party. The bar will serve everything from smoky agave Old Fashioneds to hibiscus-infused tequila spritzes, watermelon mezcal sours, and a decadent Churro Martini rimmed with cookie crumble.
At the same time, Carroll’s Hospitalité Group is launching a second concept—completely distinct from Lucho—called The Dessert Room. Housed in its own dedicated space connected to Table 33, The Dessert Room is a nostalgic after-dinner destination focused solely on elevated desserts and post-meal cocktails.
This isn’t just an add-on or side room—it’s a full-fledged experience of its own. Inspired by the kind of sweets that once graced your grandparents’ table (think pies, puddings, and cakes), The Dessert Room reimagines those classics with modern technique, bold flavors, and a little grown-up mischief. Expect warm slices of pie, boozy milkshakes, and candlelit comfort in an intimate, stand-alone setting made for lingering late into the night.
Both Lucho and The Dessert Room are part of a growing investment in downtown Dayton’s culinary scene. “This is about creating layers of experience,” said Carroll. “Gather started the story. Now, we’re building two completely different destinations—one spicy, one sweet, both unforgettable.”
