Things to do in Dayton | Restaurants, Theatre, Music and More
They did a rehearsal last Saturday, but this Saturday is the official launch for brunch at this Centerville eatery from 11am – 2pm .
Here’s what they’ll be serving:
And of course the bar will be open serving up bloody mary’s, mimosa’s and more.meridien
28 W Franklin St
Centerville, OH 45459
(937) 723-6687
Back by overwhelming fan demand, Taco Bell is bringing back the Cheesy Street Chalupas. Following last year’s bold debut as one of the best-selling innovations and this year’s Toasted Cheddar Street Chalupas innovation, the OG Cheesy Street Chalupas are back for fans to bite into and savor. Taking inspiration on distinct interpretations of the taco from the creativity of Hispanic and Latino culinary pioneers, Taco Bell reimagined its iconic Chalupa to deliver an entirely new flavor experience.
The Cheesy Street Chalupas are street-sized and served as a bundle of two, featuring traditional street taco ingredients — like fresh cilantro and diced onions — paired with your choice of premium protein. Fans can enjoy either slow-roasted chicken or grilled, marinated steak, all topped with a creamy Jalapeño Ranch sauce and wrapped in Quesalupa-inspired shells stuffed with melted mozzarella and pepperjack cheese. Get yours for $5.49* at participating locations nationwide for a limited time, while supplies last.
Chalupas Luxe Box
And for those craving more, order the $9* Luxe Cravings Box which includes two Cheesy Street Chalupas, a Cheesy Bean and Rice Burrito, chips and nacho cheese sauce, and a medium fountain drink.
The “must-taste” event of the year rolls back into Springfield this Saturday as food trucks near and far vie for supremacy at the 11th Springfield Rotary Gourmet Food Truck Competition. The regional favorite event will once again bring palate-pleasing mobile cuisine, live entertainment and fun for the entire family from 11 am to 7 pm in Veterans Park. All proceeds from the event will benefit Rotary’s various charitable causes.
“This event continues to attract wonderful food trucks, great entertainment and amazing crowds, including those who bring chairs and tents and stay all day,” said Eddie Bell, past Rotary president and Food Truck Competition marketing committee chair. “Food truck owners consistently tell us this is among their favorite events. It really is a showcase that brings out the best of the city and the region.”
Up to 30 food trucks will line the park’s path with gourmet goodies, keeping attendees fed from brunch through dinner. In addition to standard American fare, comfort foods and sweet treats, trucks will feature cultural creations from Africa, Asia, Germany, Greece, Italy, Mexico and more. In addition to beverages offered by the trucks, a beer garden will feature domestic and local craft brews from Mother Stewart’s Brewing Company, with soda and water also available for purchase.
Past champions join returning favorites and new competitors alike, putting forth their best dishes for $10,000 in prizes. The $5,000 grand prize, $2,500 runner-up and $1,500 third-place prize will be determined by local celebrity/chef judges including:
● Lisa Freeman – Chef/Owner of Crust & Company, Salato Deli and Torte & Iron Cafe
● Bryan Fuentes – Chef, Viva La Fiesta
● Clayton Horrighs – Chef/Owner of Speakeasy Ramen and Hi-Hat Social
● Doug McGregor – Chef/Owner of Seasons Kitchen
● Korge Mori – Lieutenant with the Springfield Fire Rescue Division and former operator of Ramen Rickshaw food truck; past recipient of Springfield Rotary’s Service Above Self Award
The coveted $1,000 “People’s Choice” award will be determined by attendees’ votes using the Springfield Food Truck Mobile app, available on both Apple and Android devices.
Winners will be announced on the park stage at approximately 4:45 pm Saturday.
A number of talented local musicians will perform for attendees throughout the competition, including:
● Andy Fox (11 a.m.-1 p.m.)
● Add On Room (1-3 p.m.)
● Mountain Vain (3-5 p.m.)
● KC & The Moonlighters (5-7 p.m.)
Springfield Rotary has partnered with Crafts for a Cause to host an Arts and Crafts show featuring 20 talented artisans during the competition. Attendees will be able to explore a wide variety of creative finds, from home decor and jewelry to seasonal gifts and specialty items while enjoying the food, entertainment and atmosphere of the day.
A single, large 50/50 drawing will also be held at 6 pm as opposed to multiple smaller drawings at previous events. Participants need not be present to win.
“The competition tastes, smells and sounds good, but it also does a lot of good, too,” said Bell, noting that all proceeds from sponsorships, concessions, the 50/50 drawing and other sources go towards various charitable Rotary projects.
“We’re proud to have raised more than $300,000 through this event over the past decade that we’ve reinvested throughout and beyond the Springfield community,” he said. This includes
services for people with disabilities, scholarships, local projects, the International Project in Lesotho and more.
Springfield Rotary Gourmet Food Truck Competition
Saturday, Aug. 16, 2025
11 am to 7 pm
Veterans Park (formerly known as Cliff Park)
For complete details and updates about participating food trucks, the entertainment schedule, competition and more, visit springfieldfoodtruck.com, or download the Springfield Food Truck mobile app for Android and Apple devices.
For the first time in two decades, Taco Bell is expanding the MOUNTAIN DEW BAJA BLAST legacy with a bold new flavor: BAJA MIDNIGHT. An unexpected purple twist on the iconic tropical lime flavor fans know and love, Taco Bell’s exclusive, first-ever MOUNTAIN DEW BAJA BLAST flavor drops nationwide on August 14. As a permanent menu addition, MOUNTAIN DEW BAJA MIDNIGHT is set to unleash the next wave of MOUNTAIN DEW BAJA BLAST fandom, driven by the same passion that has defined the phenomenon since 2004.
“BAJA BLAST has consistently sparked creativity, defied expectations, and continues to be a cornerstone of the Taco Bell experience,” said Taylor Montgomery, Chief Marketing Officer at Taco Bell. “Our fans made it iconic, and they’re the reason we’re expanding the universe for the first time with MOUNTAIN DEW BAJA MIDNIGHT. It’s unexpected, it’s Taco Bell purple, and it’s tasty enough to earn its place in the fandom.”
A New Way to BAJA BLAST
Intentionally crafted to satisfy the thirst of a new generation, MOUNTAIN DEW BAJA MIDNIGHT blends passion fruit flavor with the instantly recognizable taste of MOUNTAIN DEW BAJA BLAST for an entirely new experience. This evolution builds on the MOUNTAIN DEW BAJA BLAST legacy while introducing modern flavors that reflect the vibrant tastes of today. As a part of Taco Bell’s latest wave of summer beverage innovations, fans can enjoy MOUNTAIN DEW BAJA MIDNIGHT in two distinct formats, both expertly formulated to pair perfectly with any Taco Bell order:
MOUNTAIN DEW BAJA MIDNIGHT ($2.49 small / $2.79 medium / $2.99 large)*:
Taco Bell’s first-ever evolution of the cult classic flavor, blending a refreshing blast of passion fruit flavor with the signature tropical lime flavor of MOUNTAIN DEW BAJA BLAST.
MOUNTAIN DEW BAJA MIDNIGHT Freeze ($3.79 regular / $3.99 large)*: For fans who prefer their flavor frozen, Taco Bell’s latest limited-time Freeze offers an icy spin on the MOUNTAIN DEW BAJA MIDNIGHT experience.
On August 15, Rewards Members can try a medium MOUNTAIN DEW BAJA MIDNIGHT for free when they spend $5 or more in the Taco Bell app**.
Building the Beyond
To spark the next chapter of the MOUNTAIN DEW BAJA BLAST legacy, Taco Bell is turning to the community that transformed the tropical flavor that no one can quite explain into a cultural phenomenon. Fans are invited to help define the taste of MOUNTAIN DEW BAJA MIDNIGHT by sharing their creative interpretations of the new purple beverage, laying the foundation for the next wave of MOUNTAIN DEW BAJA BLAST lore. Take it from Zach from @SnachwithZach who says the next gen MOUNTAIN DEW BAJA BLAST tastes like “a purple oasis of flavor bliss in a barren desert filled with tired, dehydrated beverages.”
The fan-fueled movement has also sparked menu innovation over the years, from the introduction of MOUNTAIN DEW BAJA BLAST Freezes and Gelato to teased sweet treats like MOUNTAIN DEW BAJA BLAST Cinnamon Twists and the highly anticipated debut of MOUNTAIN DEW BAJA BLAST Pie slated to hit menus later this year. With the permanent addition of MOUNTAIN DEW BAJA MIDNIGHT, Taco Bell isn’t just honoring the legacy – it’s inviting fans to define it on their own terms.
Nostalgic McDonald’s characters are making a comeback with the launch of a new limited-edition adult Happy Meal. For the first time in more than 20 years, Ronald McDonald, Grimace, Birdie, Hamburglar, Mayor McCheese and the Fry Friends are officially taking the trip out of the group chat. Fans are invited to visit the Golden Arches to grab the all new McDonaldland Meal, starting Aug. 12.
The meal features a new, limited-edition Mt. McDonaldland Shake – an ode to one of its major landmarks – that offers a secret concoction as enchanting as the world itself. It’s up to you to discover the surprise flavor. It also comes with your choice of a Quarter Pounder® with Cheese or 10-piece Chicken McNuggets®, fries and a mystery-flavored Mt. McDonaldland Shake, a nod to the fictional universe’s volcano and its blue lava and pink clouds, the announcement noted.
“There’s an entire magical world of McDonaldland filled with characters, places and lore,” Jennifer “JJ” Healan, vice president of brand, content, and culture at McDonald’s USA said in a statement. “We are taking fans on a trip to McDonaldland with an immersive experience that taps into the past to create the future.”
Ronald McDonald, Grimace, Birdie, Hamburglar, Mayor McCheese and the Fry Friends are reuniting for the meal.
The meal will include a new, limited-edition Mt. McDonaldland shake, a choice of a Quarter Pounder with Cheese or 10-piece Chicken McNuggets, fries and a collectible souvenir.
Each order will include one of six collectible tins featuring postcards, stickers and more, inspired by the various characters.
As for the limited-edition shake, the release states it was “inspired by the vibrant blue ‘lava’ and pink clouds of Mt. McDonaldland.”
ravel the world through flavor in this class with Chef Adam Berning and learn to make homemade flatbreads. From the soft, pillowy naan of India to the pocket-perfect pita of the Middle East and the delicate, versatile lavash of Armenia, you’ll explore the rich cultural history and diverse techniques behind these global staples. $110
In this hands-on class, you’ll learn how to make fresh mozzarella from curd, using the proper techniques for stretching, shaping,…
Learn how to make sweet cream, European-style cultured, and infused butters from scratch—using fresh cream and Rosebud’s natural seasonings. $40
Pan-Seared Filet Mignon with Porcini Mushroom Butter Mashed Potatoes with Boursin Cheese Raspberry Fudge Brownies with Chambord Sauce Your confirmation… $195
You’ve asked for the secret to our meatballs—good news, we don’t keep secrets! In this hands-on class, you’ll learn how to make tender, flavorful meatballs from scratch, just like we do.
Working in teams of four, you’ll prepare a fresh seasonal salad and meatballs simmered in pomodoro sauce. While you cook, the chef will handle the pasta and serve it alongside your meatballs for a complete, comforting meal. To finish, enjoy a classic cannoli for dessert—our treat.
This is a fun, approachable class that’ll leave you with a go-to recipe perfect for any night of the week $128
Join Chef Casey in a hands-on culinary adventure and learn what makes our pasta so delicious! You’ll try your hand at 5-7 different pasta shapes and take home what you make (which is usually enough for a dinner for 4). This pasta freezes well, so you’ll have a delicious meal to share with others!
The Grist team will prepare a meal for you following your hands-on portion of the class. You will enjoy a family-style meal comprised of a salad, two pasta dishes, and dessert.
We have wine available for you to enjoy during the class at $8 per glass (pay upon completion of the class). Please let us know if you have any allergies prior to your arrival. $128
*This is an adult-only class, reserved for guests 16 years and older*
Check our Dayton937.com calendar for future cooking classes here.
The new menu incorporates an array of creative twists on classic sushi rolls, with sections featuring Dōzo’s signature nigiri compositions, small plates to share, and a seasonal dessert. A Sake program curated by Wine Director Lauren Gay is designed to be explored, featuring bottle selections rarely found throughout the state of Ohio. Beverage Director Tyler Hampton also makes his mark, launching a new Japanese Whiskey list and a few new Dōzo-specific cocktails.
Dōzo relaunches with preview nights Tuesday – Saturday from 5pm -9pm. Dimmick is hopeful the new approach encourages a broader group of diners to enjoy the selections and the space, at a price point that makes a night out a lot more approachable than the original iteration.
“We’re just having a ton of fun with this thing, and taking the pretense out everywhere we can. The space remains impeccable, the service and hospitality we’re known for is palpable, of course… But times are tough and as operators, we have to adapt to what works for best the community and this refresh represents our commitment to growth and to Dayton. We want to share our talent, our passion and our service with as many friends as possible, as often as possible, and this new approach allows us to do just that.”
Reservations will fill up fast for the coming weeks as the team starts with limited seatings and works to expand them to full capacity throughout August. Make your reservations here.
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The member breweries of the Ohio Craft Brewers Association elected seven representatives to their 11 member board of directors. Jason Moore of Crooked Handle Brewing Company was chosen by membership to succeed Alan Szuter of Wolf’s Ridge Brewing as president of the association’s board. Moore, whose brewery has locations in Springboro and Piqua, was first elected to the board in 2022 and subsequently elected vice president in 2024.
Moore is the Ohio Craft Brewers Association’s sixth president since its founding in 2007, following Szuter, Collin Castore of Seventh Son Brewing, Chris Alltmont of Fat Head’s Brewery, Eric Bean of Columbus Brewing Company and John Najeway of Thirsty Dog Brewing. Szuter is term-limited after serving on the board for six years, the last four as president.
Upon assuming the president’s seat on the board on Aug. 1, Moore takes over Szuter’s duties as a public advocate for the Ohio craft brewing industry, in addition to leading the board’s work behind the scenes.
clockwise from top left: Jason Moore – Crooked Handle Brewing Company, Adam Benner – Land-Grant Brewing Company, Melissa Dallas – Upside Brewing, David Lentz – Cartridge Brewing, Ann Zofchak – Red Wagon Brewing/Four Paws Brewing, Kelly Montgomery – Third Eye Brewing Company, Janae Chaney – Rhinegeist, Carmone Macfarlane – The Phoenix Brewing Company
Sitting treasurer Adam Benner of Land-Grant Brewing in Columbus was elevated by membership to vice president for the remainder of his final term on the board. Secretary Melissa Dallas of Upside Brewing in Sylvania was re-elected to another two-year term in the position. David Lentz, co-owner of Cartridge Brewing in Maineville, was elected treasurer for his first term of board service.
Carmone Macfarlane of The Phoenix Brewing Company in Mansfield reclaimed her board seat for a third and final term. Janae Chaney of Rhinegeist and Kelly Montgomery of Third Eye Brewing were both elected to their first terms on the board, representing the Cincinnati area for the state association.
Aspasia Lyras-Bernacki of Penguin City Brewing Company in Youngstown stepped down from the board earlier this year. The association’s executive committee appointed Ann Zofchak of Red Wagon Brewing/Four Paws Brewing in Columbia Station to serve the remainder of Lyras-Bernacki’s term.
In addition to Szuter, Bobby Slattery of Fifty West Brewing Company in Cincinnati also completed his third and final two-year term of board service in July.
“Alan Szuter’s steady and thoughtful leadership has been invaluable to our industry over these past four years,” said Mary MacDonald, executive director of the Ohio Craft Brewers Association. “As our breweries adjust to the challenges of a mature market, having leadership that represents the diversity of brewery businesses will help our organization serve them all, large or small, urban or rural, long established or just starting up.”
Even with changes in board leadership, the association’s top priority continues to be the push for reform of the Ohio Alcoholic Beverages Franchise Act, a law that traps small and independent breweries in lifetime contracts with beer wholesalers. When that law was passed in 1974, beer wholesalers needed protection from the power and influence of a handful of massive brewing conglomerates. Small breweries did not exist in 1974, but more than 430 are currently operating in Ohio. Meanwhile, wholesalers have consolidated through mergers and acquisitions to become large, powerful companies. Franchise law makes these small, independent breweries subject to the same virtually unbreakable contracts as their huge competitors, creating an imbalance of power between small breweries and the wholesalers they rely on to grow their businesses.
Two bills have been introduced in the Ohio General Assembly this year – Senate Bill 23 and House Bill 194 – which would exempt small and independent breweries from franchise law. The Ohio Craft Brewers Association and its leadership continue to support these bills and urge legislators to pass this common-sense modernization of state law in order to benefit small businesses, local communities and beer consumers.
Founded in 2007, the Ohio Craft Brewers Association is a nonprofit guild that exists to promote, preserve, diversify and unify Ohio’s craft brewing industry. We aspire to be recognized as the industry leader at both state and national levels for preserving the art of making high-quality, unique craft beer; to serve as the unified voice for craft brewers across the state; to advocate on behalf of the Ohio craft beer industry; to contribute to systemic, local community development by driving economic and job growth, while creating experiences that bring people together; to promote safe, responsible enjoyment of Ohio craft beer; and to serve as a beacon for local production and manufacturing through craft beer, resulting in diverse choices for consumers.
Freddy’s Frozen Custard & Steakburgers® is celebrating National Frozen Custard Day this year by extending the celebration through the weekend, giving their loyalty members three deals to use over three days from Friday, August 8, through Sunday, August 10:
Many of Freddy’s guests are interested to learn that frozen custard is denser, richer and creamier than traditional ice cream, due to a churning process that eliminates ice crystals and excess air. Freddy’s premium frozen custard is churned fresh on-site several times throughout the day.
The offer is valid for all Freddy’s Guests and has a limit of one per order on the app/web. Valid for dine-in, drive-thru and app/web orders at participating locations. Excludes 3rd party delivery and catering. Offer cannot be combined with other offers, discounts, coupons, or promotions. Valid Friday, August 8, 2025 through Sunday, August 10, 2025 only.
Visit https://www.freddys.com/national-frozen-custard-day for more details and download the app today to start earning exclusive rewards!
Chef Dave Rawson
Chef Dave Rawson started his career at Meijer, where he was a backer. He attended Sinclair’s culinary program and then started working at The Winds in Yellow Springs, where he met his wife Robin, who also worked in the kitchen. It was also there he met Elizabeth Wiley, who eventually left to open The Meadowark in 2004. In 2006 Rawson was hired on as her kitchen manager and he’s been there since then. Wiley describes Dave as, “solid, feet-on-the-ground, creative and hard-working, a good communicator and fantastic cook. To watch him make risotto, or ratatouille is poetic.” Wiley sold Wheat Penny and Meadowlark in 2022 to her long time business partners and friends, Chefs Dave Rawson and Liz Valenti
What is your favorite ingredient to cook with?
Peppers! I love them. Sweet, hot, fresh, dried, smoked, grilled on a bratwurst, ground into romesco, simmered in ratatouille. I feel they don’t get enough credit.
What ingredient do you dread?
This is a hard one. Ingredients or methods that take extra care or are difficult or monotonous to prepare are more of a challenge than a dislike for me. I’ll go with an ingredient that I don’t like to eat, which there are few, liver.
What’s your favorite dish to make?
Ratatouille. My Chef at the Winds, Kim Korkan, showed me how to make it years ago. It’s such a beautiful combination of summer vegetables, all of which can grow in Ohio. (and in talking with him this will probably appear on the menu next week).
What’s your favorite pig out food?
Chef Dave cooking down tart cherries
There are too many! I would have to say ice cream if made to choose.
What restaurant, other than your own, do you like to dine at in the Miami Valley?
Another tricky one. Chefs tend to keep similar hours, so most are closed at the same time as Meadowlark. The list is long though. Dayton has quite a few stellar restaurants.
What’s your best advice for home chefs?
Just like anything else, practice. Take advantage of today’s technology and watch cooking shows, get some cookbooks, take some cooking classes, become familiar with your tools. Keep at it and continue to build off what you know. Call the Meadowlark and ask me questions!
If you could invite any 4 guests to a dinner party, who would they be and why?
I’m taking the liberty of adding “living or dead” to this question.
Wiley & Dave
Who do you look up to in the industry and why?
I’ll go with people I know as opposed to famous (or not so famous) chefs. Elizabeth Wiley, Kim Korkan and Mary Kay Smith. They helped form my approach to cooking and the business side of cooking. The main lesson is you must really care about your ingredients, your customers and your staff.
What do you do in the Miami Valley on a day off?
As little as possible! But in all seriousness, hanging out with my wife, our dogs, and our friends, which doesn’t happen enough!
Share a kitchen disaster, lucky break or other interesting story:
As you know, the restaurant business can be very volatile. Although I had been a baker for many years, I was relatively new to professional cooking when I found myself, only nine months into my first restaurant job, being promoted to kitchen manager. I think my bosses at the time thought that since I seemed to be fairly responsible and eager to learn, that they would teach me as we went along. I think it turned out all right.
937-434-4750
Fri & Sat: 11:30am– 9:30pm
Get ready to kick off your day—or wind it down—with tacos, burritos, bowls, espresso, and mezcal! Lucho, a new fast-casual mezcal and espresso bar is now open in the Dayton Arcade.Drip Coffee and Espresso available for $3. Flavored coffees and lattes $5 – $7
Breakfast taco’s run $5.
For lunch or dinner Burrito bowls and salads are $9. Add chips and salsa for $, chips and queso or guacamole for $8,
Desserts range from $4 -6.
What happens when two iconic pig-tailed provocateurs join forces in the kitchen? They create a meal that is pure punishment in a bag: introducing the Wendy’s® x Wednesday™ Meal of Misfortune.
Designed by Wednesday Addams, the other pig-tailed outcast herself, the limited-time Meal of Misfortune is centered around the “Dips of Dread,” four inferno-inspired mystery sauces, along with “Rest in 10-Piece” Nuggets, small “Cursed & Crispy” Fries and a small “Raven’s Blood” Frosty®, all served in custom packaging only Wednesday could have devised.
Fans can grab their very own Meal of Misfortune just in time for the Wednesday Season 2 Part 1 premiere on Netflix on Wednesday, Aug. 6.
Speaking of misfortune… no one will escape the Dips of Dread unscathed. With two mystery dipping sauces in each meal, only fate will decide which of the four dips accompany each order. Don’t bother asking which sauce you’ll get – you must surrender to your destiny. Those brave enough to try them all must endure multiple visits.
Wayward souls can dip into the Raven’s Blood Frosty, complete with a “Spoon of Gloom”** and Wednesday-themed Frosty cups, perfect for seeing that delicious dark cherry swirl.
“Wendy’s and Wednesday are both cultural icons famous for challenging convention with wit and a bit of sass,” said Lindsay Radkoski, U.S. Chief Marketing Officer, The Wendy’s Company. “This isn’t a typical collaboration, because not just any brand could scheme up a Meal of Misfortune with Wednesday Addams. But for a brand that’s proudly customer-obsessed and unapologetically bold, it was a match made in dark, dry-witted heaven.”
In addition to the Meal of Misfortune, U.S. fans have a chance to win $10,000 by helping Wendy dodge the perils of normalcy with an interactive game experience, “Escape from Wednesday’s Woe.” This gravity-defying adventure features treacherous traps, delicious Wendy’s x Wednesday treats and exclusive rewards and is available only in the U.S. Wendy’s app.***
“Normally I’d be against this kind of capitalistic corporate synergy,” said Wednesday Addams, Nevermore Academy student. “But when the fast-food-slinging pigtailed provocateur said I could do whatever I wanted to her customers, I couldn’t resist.”
Oysters are highly nutritious shellfish that offer a wide array of health benefits. They’re packed with high quality protein, vitamins, minerals, and antioxidants — all of which benefit health.
East Coast oysters are known for their briny, salty, and complex flavor, with hints of seaweed, minerals, and sometimes butter. West Coast oysters are known for their sweet and fruity flavor, with notes of melon, cucumber, and citrus.
East Coast oysters are long and smooth, with a narrow base and tear drop shape. West Coast oysters are round with rough, fluted edges.
The size of the oyster doesn’t much matter, it’s a personal preference whether you look them big or small, but it should look full within the shell. A quality oyster won’t be too thin or too salty.
While some people believe you should let it slide down your throat without biting it, chewing it one or two times will allow you to get all the flavor.
While it’s not necessary to use condiments, and some people actually prefer their fish plain, there are a variety of garnishes that can add an extra pop of flavor! Lemon, cocktail sauce, or a shallot mignonette are all common choices. These all add a little zing, without completely overpowering the taste of the oyster.
Club Oceano Seafood & Bar
4429 Cedar Park Dr, Beavercreek
(937) 988-0909
harvested by hand, flown in daily, freshly shucked and served with house-made mignonette |
Papi Grande
Oysters on the half shell
5900 Bigger Road, Kettering
937.439.1664
OYSTERS RAW OR FRIED*
each extra select oyster served with Jax House made cocktail sauce, lemon wedge and saltine crackers. Delivered fresh daily- subject to sell out
The Paragon Super Club
797 Miamisburg Centerville Rd. Washington Twsp
(937) 433-1234
The Silver Slipper
1105 Wayne Ave, Dayton
(937) 344-8531
Oysters are delivered each Wednesday essentially direct from the farms. Our weekly oyster selections aim to highlight regional differences (west coast puget sound, west coast british columbia, canadian maritime and new england) as well as geographical differences (oceanic vs river influenced, beach grown vs tidal raised, etc.). Range from $3-$4.50. Served w/ mignonette & lemon, tabasco on request, cocktail or horseradish .50¢
Ostoiones Permidaos – 12 fresh pieces, accompanied with shrimp and octupus ceviche.
The Pine Club
1926 Brown St, Dayton
937-228-5371
Blue Point Oysters on Half Shell* 20.95
The fourth area Gionino’s Pizzeria will open Monday, August 4th in Patterson Park. Franchise owner Tony Clark brought the Ohio based chain to Dayton in 2019 at 1528 E. Third St., next to his video arcade, DK Effect. In 2021, he added Kettering and Bellbrook locations. He’s been working on this Wilmington Ave location for a while, but delays from Kettering’s planning office on approvals took longer than expected.
Known for its scratch-made dough, signature sweet tomato sauce, and real aged provolone cheese they also offer a wide menu beyond pizza, including the standout Italiano Fried Chicken, Jo-Jo potato wedges, subs, salads, pasta, and Gionino Bread—garlic butter with melted cheeses and red sauce.
Two of their most popular pizzas are:
Gionino’s Best Pizza: Loaded with pepperoni, sausage, ground beef, mushrooms, onions, green peppers, bacon, black olives, and banana peppers
Caprese Pizza: Thin crust topped with fresh mozzarella, provolone, spinach, basil, tomatoes, and Parmesan, finished with their signature sauce
Be one of the first 10 customers in line to order food and you’ll score a FREE exclusive Gionino’s T-shirt with your order! Take a picture with the Mickey Mural for a chance to win a free gift card of $100, $50, or $25!
