Dayton937

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

Dayton Dining

New 2025 Dayton Ale Trail Passport Books Available!

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Hey Beer Lovers- do you like a challenge?  Then we suggest you grab your 2025 Ale Trail passport book and start treking to all 28 local breweries.  Complete the trail by visiting each brewery, making a purchase, and collecting a stamp in your passport.  When you’re done you can claim your prize, this year it’s a Dayton Ale Trail Tin Tacker.

A couple of the  breweries have multiple locations, you only need to visit one to get the stamp, but for the true experience, you’ll want to visit each brewery!

This handy map can help you plan your route. To make your planning easy, use the color coded  “regions” with breweries within a five-mile radius of one another. It’s totally possible to visit several breweries on the same day, as long as you pace your drinking, or have a designated driver.
* Please note, that Moeller Dayton was added to the passport before their closing. Moeller will NOT be a required stamp.

**Mother Stewart’s is closed until Jan 10th so please plan to visit them after they reopen.

Citrus Truckload Sale

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Farm Fresh Winter Citrus, Delivered From The Grove To You!
Our citrus truckload sale will be at Menards, 8480 Springboro Pike, Thursday, Jan 9th, 12:00-1:30 pm.
Hand-picked and tree-ripened from our Indian River Groves.
Indian River Direct will be carrying freshly harvested Seedless Navel Oranges, Ruby Red Grapefruits, Tangerines and Georgia Elliott Pecans. Honeybell and Temple oranges pricing and availability will be released in January.
We sell to the public direct from our trucks on a first come, first serve basis. There are no purchase limits and no pre-ordering, everybody is welcome!
Our approx. 20lb box-2/5 bushel (24-40 pieces) of Navel Oranges: $45
Our approx. 20lb box-2/5 bushel (16-24 pieces) of Ruby Red Grapefruits: $45
Our approx. 20lb box- 2/5 bushel (40-60 pieces) of Tangerines: $50
1lb bag of Georgia Elliott Pecans: $13
We accept cash, checks, apple pay and all major credit cards at our trucks.
Look for our complete schedule of stops at www.indianriverdirect.com

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.

Firebirds $39.95 3 Course Dinner

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Firebirds Wood Fired Grill at Austin Laniding is offering a three – course dinner for $39.95. The meail is available for dine-in only.

Menu options include:

Starter

(choose one)

Side Salad

Classic Side Salad

Mixed Greens Salad, BLT Salad or Caesar Salad

Cup of Soup

Chicken Tortilla Soup or Chef’s Daily Soup

Entree

(choose one)

Sirloin steak with sides and salad

Grilled Sirloin

BLT compound butter / Parmesan mashed potatoes / seasonal vegetables

Salmon with sides and salad

Grilled Salmon and Shrimp

Aji Amarillo sauce / Ancient grains pilaf / seasonal vegetables

Cilantro chicken with side and salad

Cilantro-Grilled Chicken

Crisp Ranch Rings / smoked tomato jack cheese sauce / Parmesan mashed potatoes / seasonal vegetables

Petite Dessert

(choose one)

Cheesecake Bites

Creme Brulee Cheesecake

Chocolate Brownie Sundae

Chocolate Brownie Sundae

Seasonal Bread Pudding

Firebirds Miamisburg

3500 Rigby Road
Miamisburg, OH 45342

(937) 865-9355

Sun – Thurs 11am – 10pm
Fri & Sat 11am – 11pm

Restaurants That Closed in 2024

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The Dayton restaurant scene is forever changing. In 2024 we saw the opening of over 80 new eateries, but also saw the closing of over 30 dining locations.  Here are the restaurants that did not survive into the new year.

Watermark– Chef Maria Walusis closed down this Miamisburg eatery in January of 2024 and just a couple days later closed down Backwater Vodoo, that shared the patio.  Chef Maria is still doing private catering around town.  The building now houses SusiNero, which features Japanese and Spanish tapas.

Tudor Biscuit World- After five years at this location, the chain  posted a note closing on Jan 25th, directing their guests to patronize their Xenia location at 810 W. Second Street.  By March of this year, Chef Suwapat Whitted, who runs three Thai restaurants, opened Honey Toast opened in this spot.

Another Dayton staple shut its doors after 25 years, on Febrary 29th. The following note was posted on the doors of  Uno Pizzeria “We are proud to have served so many loyal guests and friends. We thank Dayton and the Arts community for all your support over the years. February 29th, 2024 was our last day to serve the public. Thank you for the great times.” The building is still vacant.

After 13 years at this location, Thurs, Feb 29th was last day of business at the Ludlow Street location for Halal Homestyle Chili & Bourbon Chicken. According to a post on Facebook by owner Kal El “they will be moving to a new location.”  Still no word on if that is still in the works.

In March of 2024 it was announced that Franco’s Ristorante Italiano in Dayton, Ohio had been sold to the owner Jimmy’s Italian Restaurant in Kettering to open second location.

 

 

 

 

Time4Noodle at 4622 Brandt Pike in Huber Heights closed its doors after business on March 30, according to sign posted at the restaurant. Windy Nawa, the owner said after seven years of services she was tired and it was time to sell. She trained and sold the business to new owners and just a couple weeks later Somthob Junpan and his wife, Wachiraporn Pooeuhan,  opened Time4Thai in that space.

 

The Gourmet Deli at Top of the Market closed for Spring Break on March 23rd for a week, and then made the decision to permanently close the business.  The Top of the Market facility is still available  host groups of 15-500 in the Bistro, Loft or Warehouse space and is for sale.

The Frisch’s Big Boy at 1231 N. Fairfield Road in Beavercreek is “permanently closed,” according to a sign posted at the restaurant in early April. Four Tri-State Frisch’s restaurants also closed that week.

After opening on Brown Street in November of 2022, the Columbus based Wizard of Za said“We gave it our best. We really did,” according to the sign posted on their door when they read closed in May

West Carrollton’s Sonic Drive shut down for good on May 24th and quickly removed signs from the drive-in stalls, menu board and drive-thru window.  Accorrding to the city,  Dunkin’ is set to move into the now vacant store lot, the opening date has yet to be announced.

On June 12 Don Patron Fairborn, across the street from Wright State University closed down this location after eight years of business, encouraging guest to visit their Xenia location at 175 Hospitality Drive.  The space was taken over by  Chai Corner, which should be opening very soon.

After 11 years of being open, the Springfield Roosters at 1720 N. Bechtle Ave permanently closed Monday, July 1st. The restaurant had been removed from the Roosters website, and a phone message outlined the closing.

The Mayfair Hospitality group of Winston-Salem, N.C. opened Est Est Est in the Dayton Arcade in July of 2023 and by July of 2024 it had closed. Now empty for long Table 33, who had secured their own spot at the Arcade chose to instead move into this spot  opening this past November.

On July 23rd Ghostlight Midtown, owner Shane Anderson  shared, “It is with a very heavy heart, but one full of memories, that it is time for us to say goodbye to Ghostlight Midtown at 800 S. Patterson. Thank you Dayton for your support of this location over the past five (almost) years.”  By Sept Greg Innocent, Chris Cheng and Taylor Moberly announded they’d be opening miDDay, “a new cafe with coffee with  elevated American cuisine.”

Much anticipation greeted the opening of Taco John’s on Wilmington Pike in January of 2024, but by Sept the doors were locked and a sign was posted saying “closed for rebranding.”  No new info has been made available. Troy’s Rapid Fire Pizza placed a“permanently closed” sign on its door in September and Troni Brothers Bella Bistro announced they would be opening in that space and just posted on their Facebook page staff training has begun. September was also the closing month for Wright Dunbar’s  Juicing Jammers.

La Perla Tapatia Mexican Restaurant quietly shut it’s doors this past fall.  In October, Yellow Springs Calypso Grill and Smokehouse owners announced its closing but shared they’d be changing it to the Yellow Springs Smokehouse which made it’s debut with some pop up events before actually opening their doors in November. The Frisch’s on Bechtel in Springfield shut down on October 26th.

Troni’s Pizza and Pasta located in the Stratacache Tower downtown opened in July, yet by the end of October the lack of traffic forced them to close their doors. Dayton’s only Pita Pit franchise, located on Brown Street was put up for sale, but not finding a buyer closed down on November 1st. The last TGIFriday‘s in the area closed down its Beavercreek location just two weeks after the chain filed bankruptcy.

Frisch’s Big Boy

The Kettering location on Wilmington Pike and the Englewood location on South Main Street of Frisch’s both closed on Saturday, Nov. 30. Middletown, Franklin, Huber Heights, Maimi Township and Englewood have subsequently closed as well all having to due with nonpayment of rent. Over 65 of the units were said to have owed them more than $4.5 million in back rent.

On Dec 5th Wendy’s franchises by The Greene and Dayton Mall both closed for good.  Al’s Pizza in Troy claimed ongoing road construction killed their business and closed on Dec 21st.

Downtown’s Moeller Brew Barn announced its closing for Dec 22nd, the same day Austin Landing’s Taste of Belgium also closed. Another closing downtown when the Red Star bar shut its doors on Dec 27th. The Dayton BBQ Company that had been located at Hidden Valley Orchard announced December 28th as their last day at the location, but teased to stay tune for more information soon.

Why We Toast With Champagne!

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As the clocks chime midnight on December 31 and a brand new year is ushered in, the familiar soundtrack of fireworks, people cheering, and champagne corks popping will echo across the globe. Many of us will instinctively look for a bottle or two of celebratory fizz when buying wine for a holiday party; in fact, it’s been estimated that a quarter of all champagne bottles sold in America are bought between Christmas and New Year’s, with more than 360 million glasses of champagne and sparkling wine enjoyed in the U.S. each and every New Year’s Eve.


But, why do we choose this particular drink to mark one of the biggest dates in the calendar? While drinking champagne has a long and lavish history dating back centuries, it hasn’t always been an option for the majority of people. The sparkling beverage was once associated solely with royal courts and European aristocracy since royalty and nobility were the only ones who once could afford it.

Things began to change after the French Revolution and the huge societal changes that period brought about; back then, champagne quickly gained traction as a desirable way to celebrate special occasions. And, over subsequent years, that signature pop of the cork before pouring the fizzy, lively liquid would become synonymous with one of the biggest communal celebrations of all: New Year’s Eve.

Things began to change in the 1800s

By 1800, the act of staying up until midnight to ring in the new year had become more popular, a tradition which European settlers had brought to America. People began to frequent taverns, as well as visiting others’ houses, for fun-filled midnight drinks, which included punch as well as champagne.

As secular rituals began to replace religious ones following the French Revolution, champagne became more widespread as part of a variety of celebrations. One use was to ‘christen’ a ship, for example, before its maiden voyage. Soon, champagne was about to see a sudden huge surge in popularity and availability as prices dropped and sales boomed from six million bottles in 1850 to a whopping 28 million by 1900 as producers began to market the drink for special occasions.

By the end of the 19th century, champagne was widespread at New Year’s Eve parties. While still associated with luxury, it was more affordable for the middle classes as an occasional treat — and what better way to welcome in a fresh start than with an overflowing glass of aspirational bubbles? Today, champagne is still seen as an occasional celebratory drink by most, with New Year’s Eve proving one of the most popular times to indulge. And with a range of cheaper alternatives these days, from cava to prosecco, there’s even more reason to pop a cork this New Year’s Eve. Cheers to that.

 

New Year’s Day Brunch Buffet

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The Dublin Pub’s iconic brunch buffet is back for this day only!! 11am-2pm New Years Day January 1st,  come and get our
Carving station with prime rib (while supplies last), build your own omelet & hash brown bar, eggs, bacon, pork, sauerkraut, salad, and various other breakfast & lunch items
Also featuring our Bloody Mary bar! Mimosas on deck too 🥂
Slainte to the New Year!!!

Scramble by Cafe 19 to Close

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Dillon Allen, his girlfriend, Elizabeth Brunotte, and brother, John Allen opened this Brookville breakfast spot on May 31st.  Located at 302 Market Street, after having success with their coffee shops in Englewood  and  West Milton. The coffee shops had been successful and they  wanted to offer a full service eatery.
In mid-December they posted a rally call, asking for support on their Scramble by Cafe 19 Facebook Page:
” With food costs increasing this year quicker than we can adjust for, sales declining and weekend sales dropping off were in threat of closing our doors. I’m not too proud to say we need help and we’re coming to you for that.”
They had a solid response to they outcry, but in reality, it just wasn’t enough.
Today Dillon  posted this:
“Over the last couple weeks, we’ve been discussing the viability of what we set out to make with our scramble location.
Last week I was in a panic because of how bad our finances were with trying to fix this building.
What it came down to was we don’t have the capital, resources or traffic to pull off what needs to be done to fix all these issues. Rising food costs and slimmer margins have not helped either. Our costs of goods have gone up substantially this year and it makes it even harder to figure out another way to pull it off.
Our landlord has been so gracious to us, helping where he can, and this community has been so wonderful to us but it’s just not sustainable.
Our last day of operation at our Brookville location will be Saturday January 4th. Our Englewood and West Milton locations will remain open and any unused gift cards can be used at any of our other locations.
We hate to become another statistic of this location and I did everything in my power to not let it happen, we just don’t have the resources to continue on without taking everything down in the process.
Thank you all for the memories that scramble has made, the friends that we’ve made along the way and I hope to see you again!“

Best Wine Pairings for Popular Christmas Cookies

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The Best Wine Pairings for 10 Popular Christmas Cookies,
According to Sommeliers

“The holidays are a wonderful time to socialize with family and friends, and you’d be surprised just how well wine can pair with cookies and dessert,” explains Anthony Bilwin, general manager and sommelier at von Stiehl Winery, Cidery, and Distillery in Algoma, Wisconsin.

Close up view of million dollar sugar cookies getting frosted
Jake Sternquist

Sugar Cookies

Christmas cookie wine pairing: Chardonnay

Bust out that oak-aged Chardonnay. The wine’s subtle sweetness and buttery roundness will play nicely with the sugar, butter, and vanilla that take center stage in these classic Christmas cookies, Popescu says. Aging a wine in oak imparts a hint of vanilla flavor, which only makes this pairing even better.

Although you might think of Chardonnay more typically as a partner for pasta or seafood, the popular white wine will complement the simple, nostalgic flavors and tender texture of the sugar cookies, Kakalios and Bilwin agree. Sommeliers often suggest Chardonnay with nutty dishes, so if your sugar cookie recipe or its icing happens to be spiked with almond extract (like our Christmas Sugar Cookie Cutouts), you’ll unwrap an extra level of deliciousness.

Gingerbread Cutouts
Emily VanSchmus

Gingerbread

Christmas cookie wine pairing: Moscatel

With punchy flavors like molasses, ginger, cloves, and cinnamon, gingerbread isn’t shy. To make each bite of the powerful cookie really shine, enjoy your Gingerbread Cutout with a glass of wine made with Muscat  grapes (which also happens to be one of our top Thanksgiving wine picks).

“Muscat-based wines often evoke a gentle, candied ginger flavor, making for a fun and complementary match for the spicy warmth of gingerbread,” Popescu says.

Moscatel is one of many types of Muscat wines. The dessert wine is floral, sweet, and tastes even more like butterscotch, figs, or raisins the longer it ages. Most Moscatels offer some orange essence, which is a delight with gingerbread’s spice.

Thumbprint cookies with cherry filling
Grant Webster

Thumbprint or Linzer Cookies

Christmas cookie wine pairing: Sparkling Rosé

When it comes time to consider the best wine pairing for fruit jam/jelly-preserve-stuffed goodies like Linzer or Thumbprint Cookies, let the spread take the lead.

“With fresh red fruit notes, a young, semi-sweet sparkling rosé sets off the fruit preserves in thumbprint or Linzer cookies while adding a touch of brightness to each bite,” Popescu explains.

The effervescence of a semi-sweet, often labeled as “demi-sec,” sparkling rosé acts as a nice counterpart to cut through the richness of the buttery cookie dough base.

chocolate chip cookies
BHG / Cara Cormack

Chocolate Chip Cookies

Christmas cookie wine pairing: Cabernet Sauvignon

Although they’re just as appropriate for bake sales and summer potlucks as they are for the winter holidays, we can’t go through a Christmas season without at least one batch of CCCs.

Remember our dark with dark scheme? That’s the focus here, thanks to the bittersweet and bold dark chocolate chips that are the hero ingredient in every chocolate chip cookie recipe.

While other fruit-forward red wines would also work, Bilwin believes that “not much is better than a piece of dark chocolate and a glass of Cabernet Sauvignon by the fire, but this pairing comes close! Dark chocolate chips with the buttery flavor of the cookie help to highlight the fruit and nutty flavors in the Cabernet, adding a little vanilla undertone as well.”

Squares of millionaire shortbread on plate
Jacob Fox

Shortbread Cookies

Christmas cookie wine pairing: Moscato d’Asti

Ted Lasso’s signature cookie recipe is a lesson in editing and execution. Flour, sugar, and a lot of shortening or butter are all that’s required to make the most traditional shortbread. From there, vanilla extract and salt often join the party. While buttery shortbread is a treat as-is, come holiday season, we like to spiff things up with bonus ingredients like almond butter, maraschino cherries, and dried cranberries.

Whatever shortbread variation you bake up, Kakalios is keen on another Muscat-based wine: Moscato d’Asti. This low-alcohol, sweet, and bubbly vino is an elegant pairing that won’t overpower shortbread’s delicate flavors.

Plus, “shortbread’s high fat content begs for a light and slightly effervescent sweet foil, with understated flavors that permit the subtle tones of the cookie to shine,”  Kakalios says.

Easy Gluten-Free Peanut Butter Cookies
Carson Downing

Peanut Butter Cookies or Peanut Butter Blossoms

Christmas cookie wine pairing: Merlot

Peanut butter and jelly is another dynamic and delicious duo that’s gratifying for kids and adults alike, and a similar approach is what we’re taking here: peanut butter and fruit.

For classic criss-cross-topped Peanut Butter Cookies or Kiss-crowned Peanut Butter Blossoms, Bilwin says your best bet is a popular red wine: Merlot. A full-bodied red with silky tannins “will pair perfectly with chocolate and help wash down the peanut butter,” according to Marcy. And with notes of plum, cherry, and chocolate, “Merlot offers incredible fruity qualities, reminiscent of peanut butter and jelly with chocolate,” Bilwin says.

Chocolate Chip Cookie Dough Truffles
Karla Conrad

Chocolate Truffles or Buckeyes

Christmas cookie wine pairing: Tempranillo

There’s nothing bashful about Triple-Chocolate Truffles, Peanut Butter Truffles, and Buckeyes. (In case you are unfamiliar, the latter is Ohio’s signature chocolate candy recipe that’s essentially a ball of peanut butter fudge partially dipped in melted chocolate.)

So once again, you’re going to want to go dark and open up a bottle of Tempranillo, a medium- to full-bodied red wine from Spain.

“The deep, dark fruit flavors of a Tempranillo, combined with its easy-drinking character make it a perfect match for the intensity of chocolate truffles or Buckeyes,” Popescu says. (Lucky enough to have extra? Transform it into a Tinto de Verano to enjoy later in the evening or week!)

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Coconut Macaroons

Christmas cookie wine pairing: Sauternes

They look like snowballs and taste like a tropical vacation, so Coconut Macaroons are always a welcome addition to our dessert boards come holiday season.

That being said, the forceful coconut essence can make for a challenging pairing. Popescu says the fix can be found in the dessert wine section.

“French Sauternes, a Bordeaux dessert wine known for its lush tropical fruit and warm baking spice notes beautifully accompanies the sweetness and texture of Coconut Macaroons,” Popescu says.

Fabulous Five-Minute Fudge
Peter Krumhardt

Fudge

Christmas cookie wine pairing: Port

As one of the sweetest, most dense, and richest Christmas candies, Fudge asks for a wine with a similar luxurious build. Enter: Port, a Portuguese fortified dessert wine.

Popescu, Marcy, and Kakalios agree that Port is the perfect match, since the drink’s “layered sweetness harmonizes with the rich, intense flavor of fudge, creating an indulgent experience,” Popescu tells us.

Where other wines might get lost, Port’s fairly high alcohol content (18 to 21%), silky texture, and innate sweetness, mean that it can stand up to the boldness of the fudge. Try a Tawny Port, renowned for its nutty flavors, or a Vintage Ruby Port, with chocolate, warm baking spice, and dark berry notes.

Candy Cane Bark
Peter Krumhardt

Peppermint Bark

Christmas cookie wine pairing: Shiraz

The notion of combining chocolate and mint is controversial as it is. Now when you try to pair both of those—found in Christmas candies like Candy Cane Bark—with a drink, the plot thickens.

Luckily, Marcy and Popescu have our backs with their divine drink pairing: Shiraz, an Australian or South African red wine made from Syrah grapes.

“With its ripe blackberry, mocha, and subtle smoky notes, Shiraz pairs well with Peppermint Bark, balancing the coolness of peppermint with robust fruit and spice,” Popescu explains.

Meet the experts:

This article originally appeared on the Better Homes & Gardens website.

Restaurants Offering Special New Year’s Eve Dinners

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There’s no better way to send off the past year (and count down to the new one) than by sharing a delicious meal with your  closest friends. Find some options here for restaurants serving special dinners:

elé Cake Co. Bistro & Wine Bar
3680 Rigby Rd., Austin Landing, Miamisburg
Prix Fixe Dinner featuring a four-course meal $65/person
Served from 4pm – 8pm



El Meson New Year’s Eve Menu 
903 E Dixie Dr, West Carrollton
available 4-9pm Dec 27, 28 & 31
Full menu of soups, salads, tapas and entrees to chose from.
New Year’s Eve Chef’s specials include:

Grist 5 Course Dinner
46 W. 5th Street, Dayton | (937) 802-4544
Serving from 6-10pm
$125 per person

 

Lily’s Dayton 5 Course Italian Dinner
329 East 5th Street, Oregon District | seating from 5-10:30pm, $75++

Loose Ends Brewing 3 course Dinner
890 South Main Street, Centerville | 937-723-6328
serving from 4-10pm

Couples: $99.99 with reservations | $109.99 walk-ins
Singles: $49.99 with reservations | $59.99 walk-ins

 

Meadowlark 5 Course Dinner
5531 Far Hills Avenue, Dayton | Seating from 4:45 – 8:45pm
$110 with an optional $50 wine pairing
Amuse : duck and pear dumpling
French onion soup
Three- beet salad
Lobster crepe with sauce Mornay
Main: Osso Bucco or Mushroom Lasagna or Wine & Butter Poached Grouper and shellfish or Sliced Beef Strip-Loin Bordelaise & potato pave
Cheesecake

The Melting Pot NYE Fondue & Masquerade Party
453 Miamisburg Centerville Road, Centerville

We’ll feature a special prix fixe holiday menu and we’ll have blacklight glowing drinks for purchase in our bar area.  Cheese Fondue, salad, Entree : Teriyaki-Marinated Steak, Sonoran Chicken Breast, Orange Fennel Pork Tenderloin, Brown Sugar Bourbon Rub Steak or Atlantic Salmon, Ginger & Turmeric Shrimp, Teriyaki-Marinated Steak, Sonoran Chicken Breast, Chocolate Fondue

$79.95 per person; Children (12 & Under) – $30
Make your night extra festive when you add on our masquerade pkg for $10.
$79.95
 

Meridien Uptown – 4 Course Wine Dinner
28 W. Franklin St, Centerville | 5:30 & 8:30pm seatings

Champagne Toast & lobster puffes pastry
Endive salad with champagne vinagrette
Twin filet mignons & lobster tail with potato au gratin
Special dessert
$85/person

Speakeasy Miso New Year’s Eve 5 Course Tasting Menu
101 W Main St, Troy | 7:30pm seating

$75 ticket price includes:
2 cocktails, 4 savory courses plus dessert, and a champagne toast!

SushiNero Dinner for Two
20 S 1st St, Miamisburg
Serving from    $80/couple
Includes appetizer and choice of two special chef curated entree, like seared ahi tuna, lamb shanks, sushi and more and a sparkling toast.

The Dock Food & Spirits Dinner for two
250 W Main St, Enon | Seating from 5:30-9:30pm

2 salads, 2 7oz Filets and 2 5oz Lobster tail, 2 desserts and 2 glasses of champagne.
$120.  Call for reservations:937-864-5011

NYE Buffet Silas Creative Kitchen
21 West Main St, Versailles
Adults $69, Seniors $59, children 6-12 $35, under 6 free
add open bar for $75/person
live entertainment by the Kim Kelly Orchestra

Meet Amy Beaver, owner of Butter Cafe

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Both of our daughters are here this Christmas. Whenever they are in town they take their mother out to Butter Cafe (1106 Brown Street) for breakfast or lunch. They like the gluten-free selections, which one of them needs, and they like the ambience. I mentioned that to the restaurant’s owner, Amy Beaver.


“I’m glad to hear that your daughters like the atmosphere here. We’re close to the University of Dayton, and this was once student housing. Even though we can seat 72 patrons the place has a homey feel because it’s divided into smaller spaces that used to be bedrooms or living rooms. We’ve also tried to add some things that add to the warm feeling – like the murals Tiffany Clark painted outside our windows.”


“We offer a broad selection of breakfast and lunch items including some gluten-free and vegan options. Whenever I come across an interesting new recipe I look for a way to tweak it to make it my own. I also think about whether I can do something similar that is vegan or gluten free.”
I asked how she came to open Butter Cafe.”When I was growing up Dad worked in resorts around Hilton Head. Now he and my mother have a restaurant in Michigan, so I’ve been around the food business my whole life. We have a large family and we all had to pitch in and help. Since I was 7 I’ve gotten a charge out of making people happy by giving them food I cooked. I still feel that way, which is why I run a restaurant.”
“A partner and I opened this place 15 years ago. The business has done well but it hasn’t been a smooth ride. I had to get through the sudden unexpected death of my partner, and then the Covid pandemic. I’m so glad my sister Amber moved here in 2020. She’s been a great addition to the restaurant. She does a lot of our baking, a job that my late partner did.”

Amy on the right and her sister Amber on the left.

Butter Cafe

1106 Brown St,
Dayton OH  45409

Hours
Monday–Friday
8am–2pm Saturday – Sunday
8am–3pm

Let’s Brunch! Charcuterie Workshop

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Welcome to the Let’s Brunch! Charcuterie Workshop happening at 1121 E 2nd St! Join us for a fun-filled morning of learning how to create the perfect charcuterie board. Our expert instructors will guide you through selecting the best meats, cheeses, fruits, and nuts to impress your friends and family at your next gathering. Don’t miss out on this opportunity to elevate your brunch game! Reserve your spot now.

Foodie News In Review For 2024

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Some of our biggest stories  on Dayton937.com in 2024 have to do with food!

Whether it was breaking the news about new openings like when we announced the new Blueberry Cafe opening or the 2nd Tokyo Grill & Sushi Buffet at the Fairfield Commons in Beavercreek or Five Grains Noodle House opening in the former Chop Suey in Kettering.  The news of the reopening of The Ugly Duckling in St. Anne’s Hill and Hummus Mediterranean Cuisine opening in Springboro attracted a lot of  eyeballs. Mudlick Tap House‘s announcement of a Centerville location was huge news.  Red Bird Pizza opened in Miamisburg, Napoli’s opened a 2nd location in Beavercreek, Mun-O-Salwa brought Indian/Pakistani food to Riverside. Fairborn got a middle eastern BBQ joint and Mz Jade brought soul food to the W. Social Tap and Table while Scramble by Cafe 19 brought breakfast to Brookville and Sakura Sushi & Korean Cuisine opened in Beavercreek.

Over 70 new restaurants opened in the Miami Valley in 2024. The newest one Chicken Salad Chick  opened today in Centerville.

The selling of Franco’s to Jimmy’s Italian Cuisine, new ownership of Thai9,  the closing of  Flyboys Deli, Mad River Tavern and Moeller Brew Barn downtown also drew huge interest from our readers. Thai Table got new owners, while the previous owners opened Thai Village in Centerville after opening Honey Toast earlier this year.  Holly’s Home Cooking closed in West Carrollton allowing the Legacy Pancake House to find a new home after fire displaced them.  Frisch’s closings seemed to bring out fans and haters and put a lot of locals out of work.  They still have several more locations closing this month, yet talk of new ownership is giving long time fans hope.

We also celebrated the longevity of some of our local food establishments, like the 16th anniversary of Emily Collins owning The Root Beer Stande, Victor’s Taco Shops 14th location, Bellbrook Chocolate celebrated their 40th anniversary, The Dock celebrated 30 years of seafood.  Falb’s Restaurant, home to Dayton’s oldest lunch counter, is still serving up cabbage rolls on the third Friday of the month.

Brunch also seems to be a big interest as Table 33 reopened in a new location, Manna Uptown, The Foundry , The Florentine  & El Meson added a Sunday brunch to their menu, Huber Heights Sands started a monthly brunch and the Dublin Pub changed from a buffet brunch to off the menu offerings while  All The Best Delicatessen added breakfast. Miami Valley Meals hosted their 3rd Diced fundraiser with chefs from Grist walking away with the championship.

A viral video blew up Val’s Bakery, local Chef Dana Downs took on her former employee Matt Klum on Food Network’s “SuperChef Grudge Match“, announced a rebrand of Roost to Culina, then quickly took it back.  Archer’s Tavern headed to the National Buffalo Wing Festival and brought back some trophies.

Some restaurants continue to reinvent themselves, like DOZO at Tender Mercy,  Red Lobsters menu overhaul after emerging from bankruptcy, the El Toro family launched Vallarta Mexican & Seafood and Toasted Brunch Bar + Cafe, and Old Scratch Pizza opening on Mondays. Speaking of Monday’s, over 150 of our local eateries are open on Monday’s, something lots of folks didn’t know.

We gained several new coffee shops this year, including Kettering’s Socialite Cafe, MidDay Cafe opened in Mid-town,  Centerville’s Contempo Coffee got some national attention, there’s a new bakery in Yellow Springs while Lucy’s Pastry Palace opened at the 2nd Street Market.

Food Challenges, like TJ Chump’s burger battle, Submarine House’s Cheesesteak challenge and Glazed’s dirty 30  kept folks eating, while decks of foodie cards helped local diners save money.  Our own Bryan Suddith  quests to  find the best Cuban Sandwich as well as the best Baby Back Ribs seem to keep you all talking.  Some of our most viewed stories include places kids eat cheap or free, options for boxed lunches, our list of restaurants with private rooms.

No matter what’s happening in the Miami Valley food scene, DaytonDining will keep letting you know about it.

 

Artisan Bread Basics Class

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join Allison with Rise’n Allen Dough Company for this Artisan Bread Basics Class.
She will teach you how to feed & maintain your Sourdough starter, mixing, shaping, scoring a loaf, and how to bake the perfect Sourdough loaf.
We will prepare the loaf for you to take home to bake.
Participants ARE REQUIRED to provide a Dutch Oven for baking the bread or have the option to purchase one at the time of registration.
All other supplies are included: Bowl, Danish Whisk, Kitchen Scale, Bench Scraper, Banneton, Bread Lame, a favorite bread recipe, and your own sourdough starter.
Stop in during business hours or call (937) 912-5065 to register. Space is limited!
$80 – you provide a Dutch Oven (at least 6.5qt)
$130 – Dutch Oven provided
($5 fee added for Card purchases)