Chef Bryan Ondre of Coco’s Bistro has just released their fall winter menu:
Coco’s Bistro
250 Warren St,
Dayton, OH,
937-228-2626
Mon-Thurs 11:30-9
Fri 11:30-10
Sat 5-10
Sun closed
Dayton Dining
Last Weekend for Ella Mae’s Broaster Hut in Trotwood
Leiland and Melanie Woods originally opened Ella Mae’s Broaster Hut as a food truck in 2023. In February of 2025 they opened Consumer Square in Trotwood. They’ve become well known for their broasted chicken, fish and pork chops with sides of fresh-cut potato wedges, green beans, fried cabbage, bourbon baked beans, and macaroni and cheese. Broasted chicken uses the trademarked Broaster Pressure Fryer that combines deep frying with pressure cooking to create a crispy outside and a very juicy inside.
But a big change is coming. Ella Maes Broaster Hut will soon have a new name and a new location.
This weekend will be their last at their 5519 Salem Ave location. They invite you all to attend their closing weekend “Fish Fry” today & Saturday, while supplies last! Come say goodbye and have some extra fish on them.
Dayton Cheese Fest Food Truck Rally
Join us for a ton of incredible cheese dishes and more all from some amazing food trucks at The Brightside on Sunday, Nov 2nd from 11am to 6pm!
Our beer garden patio indoor seating at The Brightside will be open for everyone to hang out in during the festival. With tons of vendors serving Cheese and thematic items in addition to their standard menu favorites, this will be a foodie event that you will not want to miss!
DAYTON CHEESE FEST
Nov 2nd – 11am to 6pm
The Brightside, 905 E. 3rd St. Dayton, OH 45402
Entry is always FREE to our family friendly food festivals!
daytonfoodtruckrallies.com
Vendors:
Wheel fresh pizza
Ma Dukes Street Food
Cruisin Cuisine
The Food Pitt
Barking Burger
MamaBear’s Mac
Dunkers And Beans
Sweets & Meats BBQ
The Little Bear
El Diablo Grill
Freakin’ Rican
Tortilla
The Lumpia Queen
Schmidts
I Heart Ice Cream
Childers’ Chimney Cakes
Jars by Jas
Billy Gold Bubble Tea
Fifty5 Rivers
*Please note: Food truck lineup is subject to change
Gem City Provisions: Meat and Cheese Masterpieces
A business that creates charcuterie boards is all about turning food into art — blending creativity, flavor, and presentation into edible experiences. These businesses curate beautiful assortments of meats, cheeses, fruits, nuts, and other gourmet bites, often styled on wooden boards or trays for any occasion — from intimate date nights to large-scale corporate events. Bridget Robinson, who bartends at McDiggers and O’Leary’s, recently launched Gem City Provisions.
She can create customized boards, offering themed boards (like brunch, dessert, or seasonal) and catering to dietary preferences such as vegetarian, keto, or gluten-free. The artistry is just as important as the ingredients — think handcrafted cheeses, locally sourced honey, artisan crackers, and a pop of color from fresh herbs or edible flowers.
From intimate birthdays and casual weeknight dinners to large corporate events, Bridget provides beautifully curated boards that bring people together.
From rich cheeses to unique cured meats, seasonal fruits, fresh nuts, and local honey, every ingredient is chosen to create a perfect balance of flavors and textures.
Whether selling ready-made boxes for pickup, delivering grazing tables for weddings, this charcuterie entrepreneur is redefining how we snack, celebrate, and share food.
Gem City Provisions offers:
- Custom Charcuterie Boards – Tailored to fit any occasion or dietary preference.
- Party Platters & Catering – Perfect for weddings, corporate events, and large gatherings.
- Small Batch Local Products – We source only the finest, locally-sourced ingredients to make each board a delicious work of art.
- Perfect for any Occasion, Big or Small: Whether it’s a Monday afternoon treat, a milestone birthday, or a large corporate function, we’ve got you covered.
Call 937-657-8446 or Email to book your board!
Lily’s Owner Asks Community For Support
Emily Mendenhall
I have been wrestling the last week with how to approach what we’re facing here, and trying to keep a brave face on and to find some way to not resort to what in a way feels like begging at this point as I know so many people are struggling and so many small businesses are struggling right now and this isn’t our first call to action post– but what was a threat code orange situation has become (with a large piece of equipment going down and needing replaced) code red, so here we are.
We deeply want to keep on keeping on, to show up for our community, and to offer all staff hours, but we have to have the funds to do that. We’ve made some tough decisions already over the last couple months with further belt tightening enacted daily, but we very much need your support for the next 2-3 weeks to bridge us over to holiday season.
We have a great roster of weekly specials. We understand things are tough for folks at home as well, and are offering discounts and incentives to join us. Wednesday you can enjoy a caesar salad with fries and a Belle of Dayton martini for just $19! Tuesdays its Burger and a Pint night with burgers for $12 and a pint making for a full meal for $15. Happy Hour pricing on drinks and Bao buns runs Tuesday-Friday 430pm-630pm. Our menu highlights many snack options for under $10 to be able to enjoy various items without a big price tag.
We are rolling out a week of Pumpkin specials this week hoping to honor a favorite ingredient this Halloween season (typically a very slow week for us with trick or treat and parties) and will have pumpkin drink specials including pumpkin espresso martinis and pumpkin cold brew. These are offered nightly starting Wednesday 10/29-Sunday 11/2 from 430pm on with drink specials and pie specials at Brunch Friday, Saturday and SundayWe also signed up to be a location to collect food for the The Foodbank, Inc. over the next several weeks and would welcome you to stop in to donate and maybe grab a quick snack or beverage while doing so.
I’m sharing this ultimately because in the end, it’s not about my pride or really anything other than being transparent and not allowing us to be one of the places that shuttered our doors only to have so many people saying “I wish we would have known.” I owe it to our staff to try to keep things going, and I owe it to our community to be real and let you all know. If we’ve reached the time where the business is no longer feasible, I’m at peace with that as well and will be the first to thank everyone for all the good meals and good times. We’ll do our best to give folks notice to use gift cards and staff for work and to help place staff. I’ve always said we won’t just up and close up over night like so many places seem to do. Right now we’re not quite at that point, but this is more or less the final card I have to play.
If you can’t make it in to spend and support that way, please always remember likes and shares and kind reviews help a lot and are 100% free. if you can make it in, reservations help us with planning and can be made online at https://www.exploretock.com/lilys or by calling 937-723-7637 though walk ins are always welcome too (sometimes there may just be a wait or less staff).
Thank you all for taking the time to read and for the support over the years and we hope to see you even its just to pop your head in and offer a kind word.
With Gratitude,
Emily and the Lily’s Crew
329 E 5th St
Dayton, OH 45402
Dayton, OH 45402
Phone: (937) 723-7637
Tues- Thrus 4:30 – 9pm
Fri 11am – 2pm, 4:30- 10pm
Sat 10am – 3pm, 4:30- 10pm
Fri 11am – 2pm, 4:30- 10pm
Sat 10am – 3pm, 4:30- 10pm
Sun 10am – 3pm 4:30- 9pm
Miamisburg Eatery to Relocate to Englewood
Chef Darion Lewis, owner of More Than A Apron LLC, has decided after 3 years in Miamisburg to move his business north to Englewood.
Here’s his facebook post explaining the decision:
“This will be the hardest post I would ever make!
Tuesday and Wednesday of this week will be the last days we are going to operate in the Miamisburg location, I’m so sad cause I want to be in Miamisburg, at least downtown or by the mall, but I’ve done so much to keep it busy but we are literally too far for a lot of people, we have done good for 3 years being in a place that most people don’t last. My employees and I worked so hard to keep people coming in with great food and good service but it’s time to move on!
beef birra tacos
I still have a food truck and I will be back for the spring fest in Miamisburg, I want to thank everyone out there, from other local businesses to city officials, schools and locals, I appreciate all the love and support!
Our new location will be in englewood on north main and I will give more details this week when we officially start next Monday, we will have the Same menu, just a little smaller but pizza will added to the menu and I’m thinking salmon pizza as well!
I love everyone who’s ever supported me, drove 35 to an hour just to taste my food, but look at this way, im not closing and im close to a lot of people who want me up north!
Please don’t comment and try to say did this and that, this is a business decision, me and my team work hard and we have to eat too, we are stressed and we worked so hard everyday get more people in, we get tha we are far out and now we are changing it for you all, so come out and help us go out with a bang!”
Mamacitas New Owners Take Over November 1st.
Mammacitas Cantina owner Jorge Moreira posted this tonight on Facebook:
“To our cherished Mamacitas customers,
The time has come for a new chapter. We have officially sold our location contract to new owners, and starting this Saturday, November 1st, the restaurant will be under new management. Over the next couple of weeks, the space will slowly transition into a brand-new concept—one that reflects their vision while building on the energy and community you helped create.
Before that change begins, we want to say thank you from the bottom of our hearts—for your loyalty, your energy, and the joy you’ve brought through our doors. It’s been an adventure full of ups, downs, and beautiful learning curves as we built a brand rooted in the love of Latin culture, its authentic recipes, and its core values: the importance of family, friendship, and celebration.
Together, we created something special—a brand we can truly be proud of. One that honored tradition, welcomed community, and brought people together over great food and unforgettable nights.
We hope you’ll join us this evening for one last night together. Whether you stop by for a bite, grab a drink, or just want to soak in the vibe for a little while—we’d love to see you.
And don’t miss our FINAL PARTY:
Our Halloween Party kicks off TONIGHT at 10PM and runs until 2:30AM.
Costumes, cocktails, music, and memories—let’s send Mamacitas off in style.
Muchas gracias por todo.
With love,
— Mamacitas Cantina Management”
1060 Patterson Road, Dayton, OH 45420
937-640-3189oJimmy John’s Picklewich- A Big Dill?
The lineup includes “the debut of Pickle Ranch, the return of Pickle Jimmy Chips, and the introduction of the ultimate pickle lover’s dream: the Triple Pickle,” the chain announced.
When it comes to pricing, a Picklewich starts at $7.59, Pickle Ranch starts at 69 cents, and the Pickle Jimmy Chips start at $1.99.
Last Day Set for Taco Street at W. Social Tap & Table
Taco Street Co. founder Anthony Thomas has announced he’ll be closing down his place at the W. Social Tap & Table after 3 years of doing business there.
Taco Street started as a food truck on 2018, had a spot in the food court at Fairfield Commons in , which he shut down to open up in the food hall in 2022. This Saturday will be the last day to enjoy tacos, nachos, quesadilla’s and birria ramen at the food hall.
In writing about this upcoming change Thomas says, “I also want to take a moment to recognize my friend and mentor, Larry Dillin, the visionary behind West Social Tap & Table and Cornerstone, where XO Burger, Saoka Leaf + Vine, and Haymarket Deli is building its new home. His guidance, leadership, and belief in my vision have played a major role in helping me take this next step. I’m grateful for his support and for the opportunity to continue growing within the spaces he’s built for entrepreneurs like myself.”
But Thomas isn’t done with business in Wright Dunbar, yet. His next project XO Burger: Vibez + Cocktails is under construction across the street at 1171 W 3rd St, just across the street and down the block. Thomas says, “it’s two businesses in one…. a creative burger concept upstairs and a speakeasy lounge downstairs that will bring a whole new energy and experience to the city. If you know me, you know I’m all about creating spaces that have a vibe… places that feel good, look good, and make people want to stay a little longer. XO Burger will be no different.”
artist rendering of Speakeasy at XO
As for the W. Social Tap & Table, Thomas shares a hibachi restaurant will be taking his spot, a cheese steak business will be opening in the space formerly occupied by Ms. Jade and you can expect broasted chicken and pork chops being served up in the former The Lumpia Queen spot.
Long John Silver’s Unveils Its Newest Catch
Long John Silver’s, the brand famous for hand-battered fish and golden shrimp, recently made waves with an unexpected announcement: a fresh logo look that puts its chicken at the forefront. Now, the brand is expanding its chicken lineup with a brand-new crispy treasure, Chicken Wraps!
Made with Long John Silver’s signature hand-battered Chicken Planks®, the wraps feature fresh coleslaw, Crumblies, and a choice of Baja or Sweet Chili Sauce, all wrapped in a warm tortilla. It’s a bold new flavor adventure that blends comfort, convenience, and crave-worthy crunch.
“As one of the newest members of the crew, I have been blown away by the depth and deliciousness of the menu at LJS! The team told me chicken has always been one of Long John Silver’s best-kept secrets, and they were right!” said Laura Ellis, chief marketing officer at Long John Silver’s. “I couldn’t be more excited to help share news of our new Limited Time Offer. The new Chicken Wraps take what our guests already love — our crispy, juicy Chicken Planks — and make them even better by wrapping them up with bold new flavors. It’s a fresh, flavorful way to show just how versatile and craveable our chicken really is.”
Long John Silver’s is expanding its side options with a limited-time dish: Mac and Cheese with Crumblies. This tasty side features cavatappi noodles tossed in a rich and creamy white cheese sauce, and then topped with Crumblies for an added crunch.
Red Velvet Cheesecake Is back for a Limited Time
The legendary Red Velvet Cheesecake from The Cheesecake Factory Bakery is back just in time for the holidays. This fan-favorite dessert features red velvet cake topped with creamy, classic cheesecake, layered with rich cream cheese icing and whipped cream.
Screenshot
Guests can discover these new spoils by setting sail to their nearest Long John Silver’s. Skip the line and order ahead online at ljsilvers.com or by using the mobile app, available on iOS App Store and Google Play. And be sure to join the Seacret Society reward program for access to exclusive offers, digital rewards, and surprise member-only drops!
Spooky Wine Dinner at Salar
Dare to dine with Salar this Halloween season at our Spooky Wine Dinner – a hauntingly delicious 5-course culinary experience where every course is paired with a perfectly sinister wine.
Our culinary coven has conjured up a wickedly delightful menu that flirts with the macabre and the gourmet. Costumes are encouraged and will be rewarded.
Prefer to dine without the wine? No problem—tickets are available for $75.
Menu:
1) First Course
Golden Fried Potato Balls & Crisp Frog Legs finished with a delicate parsley sauce + Paired with Asnella Vinho Verde — bright, fresh, and full of life
Golden Fried Potato Balls & Crisp Frog Legs finished with a delicate parsley sauce + Paired with Asnella Vinho Verde — bright, fresh, and full of life
2) Second Course
Rabbit in Mustard with Velouté: a silky, savory dish both comforting and curious + Paired with Disznókő Tokaji Dry Furmint — elegant and hauntingly complex
Rabbit in Mustard with Velouté: a silky, savory dish both comforting and curious + Paired with Disznókő Tokaji Dry Furmint — elegant and hauntingly complex
3) Third Course
Traditional Beef & Kidney Pie: a hearty classic with a hint of darkness + Paired with a special Barbera d’Asti — lush and ruby red as a velvet curtain
Traditional Beef & Kidney Pie: a hearty classic with a hint of darkness + Paired with a special Barbera d’Asti — lush and ruby red as a velvet curtain
4) Fourth Course Slow-Braised Beef Rib with Red Wine Sauce
rich, decadent, and deeply satisfying + Paired with Masseria Li Veli Verdeca Askos — a surprising white with soul
rich, decadent, and deeply satisfying + Paired with Masseria Li Veli Verdeca Askos — a surprising white with soul
5) Final Course
Biscoff Ice Cream Sandwich between Spiced Gingersnap Cookies
sweet, playful, and wickedly indulgent + Paired with Graham’s Port LBV — dark fruit, spice, and mystery in every sip
Biscoff Ice Cream Sandwich between Spiced Gingersnap Cookies
sweet, playful, and wickedly indulgent + Paired with Graham’s Port LBV — dark fruit, spice, and mystery in every sip
Mudlick Tap House Rolls Out Lunch Features & Loyalty Rewards
Centerville’s Mudlick Tap House has rolled out a new lunch menu is all about bold flavors and scratch-made comfort. Available Tuesday- Friday from 11am – 3pm, they’ve even created a lighter cocktails made just for lunchtime because bubbles and bacon were meant to be friends. And if you’ve got a favorite item from their regular menu, don’t worry- it will still be available during lunch hours.
If you’re heading there, take a moment to join their loyalty program, “The Pour Decisions Club.” You’ll earn rewards every time you sip, savor, and celebrate:
🍽️ 1 Point per $1 spent on qualifying purchases
🥂 2 Points per $1 spent on lunch (Tues–Thu, 11 AM–3 PM)
🎉 75 Bonus points when you join
🎂 $10 Birthday reward to celebrate your day
✨ Exclusive access to member-only events & special releases
Here’s the new Lunch Features Menu:
Tuscan Pasta 15
Cavatappi tossed with grilled chicken breast, cherry tomatoes, red onion, bell pepper, wilted kale, and quartered artichoke hearts in a white wine cream sauce. Finished with grated Parmesan and Romano cheese and served with grilled baguette.
B.E.L.T. 12
Crisp bacon, arugula, tomato, and a fried egg on grilled ciabatta, served with a side of Blue Plate mayo and Saratoga chips.
Substitute house-cut fries $2
Small salad, fresh fruit, soup, or Gumbo $3
Chicken Salad Croissant 12
Our signature chicken salad is a blend of chicken breast and thigh with shallot, celery, Blue Plate mayo, Dijon, and curry layered with Arcadian greens on a full butter croissant with Saratoga chips.
Substitute house-cut fries $2
Small salad, fresh fruit, soup, or Gumbo $3
Mediterranean Mezze Plate 15
A shareable plate of hummus, tzatziki, Kalamata olives, feta, sliced cucumber, and red bell pepper strips, served with warm pita wedges.
Salmon Patty Sliders 13
Two house-made pink salmon patties blended with onion, pepper, panko, Dijon, Worcestershire, and Crystal hot sauce. Served on potato slider buns with Arcadian greens and remoulade with Saratoga chips.
Substitute house-cut fries $2
Small salad, fresh fruit, soup, or Gumbo $3
Lunch Cocktails
Peach Social 8
Peach purée, Aperol, lemon, prosecco, soda.
Bright, bubbly, and just sweet enough; the perfect excuse to linger over lunch.
Blushing Belle 8
Rosé, strawberry purée, lemon, soda.
Delicate, floral, and refreshingly pink; like a midday toast to yourself.
Grapefruit Grove 8
Tequila blanco, fresh grapefruit, agave, soda.
Zesty and uplifting with a clean finish; sunshine in a glass.
Lunch Mocktails
Cucumber Calm 6
Cucumber, basil, lime, honey, soda.
Crisp, cooling, and spa-day smooth. Refreshment in its most elegant form.
Pink Pony Punch 6
Strawberry, mint, lime, ginger beer.
Bright, bubbly, and a little sassy; proof that fun doesn’t need the buzz.
Mudlick Tap House
110 W Franklin St
Washington Township, OH 45458
(937) 895-4066
Tuesday – Saturday, 11 AM–10 PM
Sunday 11 AM – 9 PM
PIZZA HUT® NewLIL’ WINGS Deal
Pizza Hut is giving fans a reason to look forward to Wednesdays with its revamped Wing Wednesday® platform. The program kicks off with a new deal designed to hook you up with 20 Lil’ Wings for $10. To celebrate the new midweek declaration that Wednesdays should be a Wingsday, Pizza Hut drops a new campaign: Wingfluencer. Leaning into corporate culture and the slump many Americans report midweek, Pizza Hut’s Wingfluencer program is designed to drop some joy, laughs and wingspiration to get through the week.
The middle of the week is tough and a bit lackluster, but office lunches, snack breaks and dinner plans don’t have to be with Pizza Hut’s new Lil’ Wings. Lil’ Wings are snackable, crispy, fried wings tossed in your favorite sauce or rub. Whether working through lunch or unwinding after hours, Pizza Hut is making Wednesdays better starting today through November 5 at participating locations.
“We wanted to give fans a reason to look forward to the middle of the week,” said Melissa Friebe, Chief Marketing Officer at Pizza Hut. “With amazing, craveable wings at an unbeatable deal, Wing Wednesday is our way of inviting people to try just how good Lil’ Wings are and enjoy a little midweek flavor boost they know Pizza Hut for.”
Pizza Hut’s new Wingfluencer, Brian Flatsworth, leverages corporate culture lingo to lend humorous corporate advice in videos and social commentary on LinkedIn. The Wingfluencer will start dropping “pro tips” on how wing lovers can maximize the return on lunches with Lil’ Wings this week.
For more information about Pizza Hut and to explore the brand’s offerings, visit www.pizzahut.com and follow the brand on social media on Facebook,X,Instagram,TikTok andYouTube.
ALDI Offers a Full Thanksgiving Meal for $40
For years, ALDI has offered the lowest per-person price on a Thanksgiving meal compared to nationwide retailers. This year, the country’s fastest-growing grocer continues that tradition by offering a Thanksgiving feast for prices even lower than last year’s. For just $40*, shoppers can build a full spread for 10 with the Thanksgiving favorites they love – including the turkey and ingredients for nine crowd-pleasing sides.
“The ALDI commitment to low prices is unwavering and I am thrilled that we are able to offer an even more affordable holiday meal than last year,” said Atty McGrath, CEO, ALDI U.S. “Saving our shoppers money is our mission every day— but is especially important during the holidays when they need it most.”
For $4 per person —less than a pumpkin spice latte – ALDI shoppers can purchase all the items needed to fill their tables. This includes 21 total products and ingredients to dish out a 14-pound turkey, rolls, cranberry sauce, mac and cheese, stuffing, mashed potatoes with gravy, sweet potato casserole, green bean casserole and pumpkin pie. Items that are part of the meal are purchased individually and marked on shelf. No coupons or memberships needed.
The savings couldn’t come at a better time. Recent consumer price reports show staples like fruits, vegetables, and meats are more expensive than last year, contributing to higher grocery prices overall **. Lowering its already low prices for the Thanksgiving season is just one more way ALDI helps shoppers save. In fact, a family of four can save up to $4,000 a year when they shop ALDI***, from everyday meals to holiday spreads.
“Thanksgiving is the biggest food holiday of the year, and ALDI is proud to lead the industry once again on price,” said Scott Patton CCO, ALDI U.S. “Price leadership is part of our DNA, and the holidays are when our commitment to value really shines. We believe families shouldn’t have to make trade-offs to feed everyone, especially at Thanksgiving.”
Shoppers can build their ALDI Thanksgiving feast by heading to their local ALDI store, ordering online for curbside pickup or placing an order through grocery delivery partners including Instacart, Uber Eats, and DoorDash beginning October 15 through December 24****. No matter how they shop, families can count on ALDI to make holiday hosting simple, convenient, and affordable.
Download a copy of the shopping list here.(opens in a new tab)
The Big Boy Restaurant Group is CLOSING all Dolly’s Restaurants
Big Boy Restaurant Group has made the difficult decision to discontinue operations in the Cincinnati and Dayton markets.Six months ago, the company entered Southwest Ohio with one goal in mind — to preserve and rejuvenate the beloved Big Boy brand that has meant so much to families across this region for nearly nine decades. At that time, many Big Boy–branded restaurants not operated by the company were closing, and Big Boy Restaurant Group sought to bring stability, quality, and a renewed sense of nostalgia back to an area that has always been part of the brand’s story.
Before opening its first restaurant, Big Boy Restaurant Group was served with a temporary restraining order preventing the company from using the Big Boy name in its Southwest Ohio locations. In response, the company quickly adapted and launched six restaurants under the name Dolly’s, continuing to serve guests and uphold the brand’s long-standing commitment to family dining and hospitality while the legal process continued.
Despite the dedication of its team members and the support of the community, the litigation remains unresolved, and the company is still unable to operate under the Big Boy name in this market. After careful evaluation, Big Boy Restaurant Group has determined that continuing to operate under these conditions is no longer sustainable or beneficial for its employees or the brand.
As a result, the company will close its six existing Dolly’s restaurants, with the final day of operations on October 23, 2025.
Big Boy Restaurant Group extends its sincere appreciation to all Dolly’s team members for their professionalism, resilience, and commitment throughout this period. The company also expresses heartfelt gratitude to the Cincinnati and Dayton communities for their warm welcome and loyal support over the past several months.
While Big Boy Restaurant Group is stepping back from the Southwest Ohio market at this time, the company remains hopeful that once the matter is resolved, it will be able to return and reopen its doors under the Big Boy name.
Big Boy Restaurant Group, LLC, headquartered in Southfield, Michigan, continues to operate locations throughout Michigan and other U.S. markets and remains dedicated to delivering great food, friendly service, and a nostalgic dining experience that guests have loved since 1936.
10?’s with Chef Jake Montanye of Dozo
Minnesota born Jake Montanye recently took over as the executive chef of Dozo. A graduate of Le Cordon Bleu College of Culinary Arts, Montanye has worked in fine dining becoming an expert in the art of sushi.
He shows off his skill Tuesday through Saturday at Dozo, located in the rear of Tender Mercy in dowtown Dayton. A refreshed menu allows guest to order “a la carte” or Omakase style featuring “The Tour” for folks that want to go all in, and grab a seat at the counter and enjoy guided journey through flavor, tradition, and technique — elevated with curated sake and wine pairing options.
Get to know Chef Jake a little better with his answers to our 10?’s:
What is your favorite ingredient to cook with?
I don’t really have one single ingredient—I like to use seasonal ingredients. I’ve been having a lot of fun going to Dayton’s weekend farmers markets and using the farmers’ produce.
What ingredient do you dread?
In the sushi world, I really dread working with quail eggs (uzura). They’re very delicate, and the yolks often break. Outside of sushi, I tend to stay away from baking.
What’s your favorite dish to make?
I really enjoy making sushi and pizza—though never together, haha.
What’s your favorite pig out food?
Indian food. I love all the spices and flavors. I can make a bowl of lentils disappear in no time.
What restaurant, other than your own do you like to dine at in the Miami Valley?
I had to ask my coworkers what the Miami Valley was (sorry, I’ve only been in Ohio for three months). From the handful of places I’ve tried, Kung Fu Noodle is the one I’m most excited to go back to. It’s a little Chinese noodle shop in Kettering that hand-makes their noodles.
What’s your best advice for home chefs?
Taste while you’re cooking. Some people strictly follow recipes, which is fine, but I like to treat them as a foundation. I’ll adjust or “color outside the lines” a little if I think it will make the dish better.
If you could invite any 4 guests to a dinner party who would they be and why?
Honestly, getting four of my industry friends together for a dinner party would make my day. Living far apart and never having the same days off makes it tough.
Who do you look up to in the industry and why?
This was probably the hardest question for me. A single name didn’t come to mind. For me, inspiration comes from coworkers—bouncing ideas back and forth until we land on something exciting to share with the public.
What do you do in the Miami Valley on a day off?
On a day off, I like to take my dog to one of the dog parks and then try a new restaurant.
Share a kitchen disaster, lucky break or other interesting story:
I often get asked what got me into sushi. In high school, I had a crush on a girl who was really into anime and Japanese culture. To impress her, I asked my local sushi place to teach me how to make sushi. I ended up working there for a couple of weeks free of charge. Things didn’t work out between the two of us—but hey, at least I picked up a skill that’s stuck with me.
