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Restaurant at The Greene celebrates anniversary today with special offers

BEAVERCREEK — Crazy Mango at 81 Magnolia Lane in The Greene is celebrating its 1-year anniversary today, April 1 with $1 specials on two of the restaurant’s most popular dishes: East meets West Eggrolls, and Fish Tacos, according to Judy Silva, Crazy Mango’s co-owner.

Crazy Mango is open from 4 p.m. to 9 p.m. today.

Crazy Mango, an independent restaurant, is owned by Bob and Judy Silva, who owned the former Bahn Mai Thai Cafe in Washington Twp. prior to opening Crazy Mango last spring. The resteaurant is located in space that previously housed Joya’s Bistro near The Greene’s Von Maur department store.

Permalink | | More: Local restaurant news

Oakwood natives open 5th restaurant

What the heck are those Fusian founders up to now? Opening new restaurants, of course. They’ve told me they want to establish themselves firmly in their Cincinnati, Dayton and Columbus markets before they consider moving outward, and it looks like they’re sticking with their plan. Check out the FREE CONTENT story (no subscription required) at the following link: Oakwood natives open 5th restaurant.

Permalink | | More: Local food news

Chef David Glynn will fight federal charges, attorney says

David Glynn, the executive chef at the Dayton Country Club who served as executive chef of the Wright-Patterson Air Force Base Club for more than a decade until 2013, has been charged in U.S. District Court in Dayton with two misdemeanor counts accusing him of stealing and plundering federal property during his tenure at the club.

Glynn, who accepted private catering jobs during the time he served as the officers’ club’s executive chef, could not be reached for comment Tuesday, but his attorney, James Fleisher, said, “Everything David did in his capacity as the executive chef at the officer’s club was done with the full knowledge and consent of his superiors and supervisors.”

For more, click (free content, NO subscription required) on this link entitled “Local chef will fight federal criminal charges”.

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Pizza wars: Dewey’s, Godfather’s, Jet’s all announce new Dayton-area locations

The already robust competition in the region’s pizza market is heating up: Dewey’s Pizza, Godfather’s Pizza and Jet’s Pizza all confirmed new Dayton-area locations this morning.

Dewey’s announced it will open its second Dayton-area restaurant in the Austin Landing in Miami Twp.; Godfather’s confirmed its third Dayton-area location in Miamisburg near the Dayton Mall; and Jet’s Pizza will open its fourth area location in Huber Heights in May or June.

The 3,700-square-foot Dewey’s Pizza restaurant will seat about 90 and will employ 45. Construction is expected to start in May, with a projected opening this fall.

Cincinnati-based Dewey’s, which operates a restaurant near the University of Dayton, purchased properties in downtown Centerville in 2011 to open a restaurant there, but pulled the plug on those plans in December 2013 after parking, traffic flow and drainage issues arose with the site.

“We’ve worked to bring a second location to the Dayton market for several years,” Chuck Lipp, chief operating officer of Dewey’s and a UD graduate, said in a news release. “The Dayton community has been very supportive of our first location near the University of Dayton, and we’re very appreciative.”

In addition to the UD-area restaurant, Dewey’s operates 16 restaurants in Cincinnati, Columbus, Cleveland and St. Louis.

The new Godfather’s Pizza will be located at 291 N. Springboro Pike in the Mall Woods Shopping Center across from Home Depot. It will seat about 60 people, employ about 40 and will have a pickup window, according to Jeff Jacobs, district manager, and Chuck Winters, the franchise restaurant’s owner.

The other two Godfather’s Pizza locations are in Centerville and in Huber Heights. Winters and Jacobs said plans call for additional Godfather’s locations in the Dayton area, but no leases have been signed.

Jet’s, which operates pizza shops in Washington Twp., Springboro and Beavercreek, will open a location at 6241 Old Troy Pike in Huber Heights. The carryout and delivery shop will hire a projected four full-time and 10 part-time employees, according to Pete Marrocco, who along with his wife Rosemary owns the Dayton-area Jet’s franchise shops.

Marrocco said he also is still looking for additional locations in the region.

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Fusian sushi announces 2nd Dayton-area restaurant

Posted this story (no subscription necessary) earlier this evening — great news for a budding local restaurant chain and for Dayton-area diners: Fusian to open restaurant in Washington Twp.

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New Kettering restaurant settles on a name

The new restaurant at 5900 Bigger Road in Kettering that we first told you about in December and which is the brainchild of veteran local restaurateurs Ron Sweeney and his wife Christy now has a name — the Sea Dog Tavern — and is a month or so away from opening.

The couple, who founded Sweeney’s Seafood Restaurant in Centerville in 1994 and sold it in 2012, hope to open the restaurant in late March, Christy Sweeney said tonight, Feb. 25. She and her husband purchased the former Bosco’s (most recently Arthur’s and Toscani’s Restaurant) across from the Oak Creek Plaza in Kettering near the Centerville border on Nov. 15 for $160,000.

Back in December, Ron Sweeney said his newest venture will be neither a sports bar nor a fine-dining establishment, but rather, “a casual place you might find along the Florida coast,” where the menu will include seafood dishes such as clam chowder, calamari and oysters, but will also include burgers and 20 craft beers on tap.

“It will be cozy and comfortable, with great food, a great atmosphere, great service and a great value,” Sweeney said.

The new pub will seat an estimated 98 inside and another 50 on a patio. Sweeney said he will open “softly” in early to mid-March, probably serving dinner only initially, and will expand to include lunch service in subsequent weeks or months. He expects to employ about 13 initially, and expand to 20 when the restaurant adds lunch hours and is open seven days.

Ron Sweeney said he expects renovations, which are underway now, will cost about $175,000.

Sweeney is a veteran restaurateur. Prior to opening his own namesake restaurant in 1994, he worked for Chuck Muir Corp. restaurants and was the founding general manager of the former Charley’s Crab that was located inside the Arcade in downtown Dayton.

After selling Sweeney’s Seafood Restaurant at 28 W. Franklin St. in downtown Centerville in April 2012 — the new owners decided to keep the name — the Sweeneys initially looked for a new restaurant location in the Cincinnati area, then decided to say closer to their Centerville home.

The Kettering building was built in 1975 as a Pizza Hut restaurant, and later became The Oaks and Bosco’s until opening as Toscani’s and, later, Arthur’s Restaurant. The building has been vacant for a few months.

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Rue Dumaine’s Anne Kearney scores prestigious national recognition

For the fourth consecutive year, Anne Kearney, co-owner of Rue Dumaine restaurant in Washington Twp. has been named by the James Beard Foundation as one of 20 semifinalists in the foundation’s “Best Chefs in America” competition for the Great Lakes region.

Kearney was the only chef from southwest or central Ohio to be named; the only two other chefs from Ohio to make the list were from Cleveland: Douglas Katz from Fire Food & Drink and Jonathon Sawyer from The Greenhouse Tavern.

Kearney advanced to the finalist stage in 2012, becoming one of five finalists in the Beard Foundation’s Great Lakes Region that includes Ohio and which also includes Chicago. The Chicago area has dominated the nominations for the regional “best chef” category through the years. Half of this year’s 20 semifinalists are from Chicago.

The James Beard Foundation Awards are widely regarded as the nation’s most prestigious recognition program honoring those in the food and beverage business — a sort of Academy Awards of the restaurant industry. The foundation will announce five finalists in each category on March 18, and the winners will be unveiled at an awards ceremony on May 5 at the Lincoln Center in New York City.

The James Beard Foundation recognized Rue Dumaine in 2008, naming it a semifinalist for the foundation’s “Best New Restaurant” in the country. And Kearney was named a James Beard Foundation best-chef award winner in the southeastern U.S. in 2002 when she and her husband, Rue Dumaine co-owner Tom Sand, owned and operated Peristyle restaurant in New Orleans. Kearney and Sand, both natives of the Dayton area, returned home and opened Rue Dumaine in 2007 at 1061 Miamisburg-Centerville Road (Ohio 725).

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Bob Evans offers veterans free hotcakes for Presidents Day

Bob Evans Restaurants will offer free all-you-can-eat hotcakes to veterans and active military personnel who show a valid military ID on Presidents Day, Monday, Feb. 17.

The offer is identical to the all-you-can-eat hotcakes offer that Bob Evans Restaurants hosts on Veterans Day, and it was positive feedback from the Veterans Day promotion that prompted the Columbus-based restaurant chain to extend the offer to Presidents Day, Bob Evans spokeswoman Margaret Standing said.

“This is the first time we’ve offered something like this on President’s Day,” Standing said. “As our guests tend to be very patriotic, it’s nice to be able to celebrate with them this way.”

Proof of service includes U.S. Uniform Services Identification Card, U.S. Uniform Services Retired Identification Card, Current Leave and Earnings Statement (LES), a Veterans Organization Card (such as American Legion and VFW), or wearing a military uniform, Bob Evans officials said.

Permalink | | More: Restaurant promotions/giveaways

New sports bar called The Wright Wing poised to open in Fairborn

A sports bar called The Wright Wing is poised to open at 1864 Colonel Glenn Highway in Fairborn.

The space previously housed a restaurant called Seoul House, but is has been vacant for about three years, according to Wright Wing owner Kevin Terrell of Bellbrook, who also owns the Action Corner beer and wine drive-through next door to the new sports bar.

The Wright Wing has obtained its liquor license and regulatory approvals and is scheduled to open in 10 to 14 days, Terrell said.

The new sports bar seats 36 inside and a patio that is still under construction will seat another 30 people, the Wright Wing owner said. It will employ eight to 10 people.

Renovations took eight months and included a new bar, an overhaul of plumbing and electrical systems and new kitchen equipment, Terrell said. The Wright Wing’s menu will focus on sports-bar staples such as chicken wings and pizza, and it has eight beers on tap, including a rye IPA from the newly opened Warped Wing brewery in downtown Dayton.

Terrell, a 2003 graduate of the University of Dayton, said he always wanted to operate a small sports bar, and had the opportunity to do so in space directly next to his existing business.

The Wright Wing’s staff is training this week and part of next week, and may have a “soft opening” of sorts next week. After it opens fully to the public, it will be open seven days a week for lunch and dinner, Terrell said.

For more information, go to The Wright Wing Facebook page or call (937) 318-8525.

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AFS cooking-school classes to feature 5 local chefs

Chefs at five Dayton-area independently owned restaurants will be featured in the 32nd Annual American Field Service Cooking School, a five-week series of cooking classes held at Centerville High School starting Monday, Feb. 10.

The series of cooking classes and dinners will be held from 6:30 p.m. to 9:30 p.m. Mondays in February and March in the Consumer Science Room at Centerville High School, 500 East Franklin St. in Centerville. Here’s the schedule:

— Feb. 10: Jay’s Restaurant owner Amy Haverstick and chef Matt Klum;

— Feb. 24: Rue Dumaine co-owner and chef Anne Kearney;

— March 3: Wellington Grille chef Durrell Harrison;

— March 10: Root 48 (formerly Twisted Root/Savona) chef-owner Keith Taylor; and

— March 24: Meadowlark chef Dave Rawson.

The classes combine culinary demonstrations by the chefs with hands-on participation by each attendee in groups of four, according to Eileen Baker, a spokeswoman for the AFS Dayton-area chapter. The chefs circulate around the cooking stations checking the class’ progress during the attendees’ turn to cook. The class concludes with a sit-down dinner that the attendees helped to prepare.

The cost is $45 per person, per class. Classes are limited to 20 students. For more information, call Angie Archdeacon at (513) 932-3534 or email AFS_Cooking@hotmail.com, or call Eileen Baker at (937) 433-1209.

All proceeds from the cooking school will benefit AFS Intercultural Programs’ high school student exchanges at Dayton-area high schools, Baker said.

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Local sub shop to give away $10,000 to one customer

The Submarine House, the Dayton-based chain of seven sandwich shops, will give away $10,000 to a customer on April 5, the same day it will host the finals of the “Super Duper Cheesesteak Challenge” eating contest.

To be eligible for the $10,000 award, customers must visit any Submarine House location between now and April 4 and fill out an entry form. No purchase is necessary. In addition, a portion of Submarine House sales through April 5 will be donated to Dayton Children’s medical center. The donation is projected to exceed $10,000, according to Brody Danner, franchise owner and operator of the Submarine House.

To qualify for the eating challenge and win its top prize of $1,000, contestants have until March 23 to attempt to become a “store champion” at any of the seven Submarine House locations. Patrons can attempt to eat a 16-inch Super Duper Cheesesteak — more than three-and-a-half pounds of food — in 16 minutes or less. Those who succeed win their sandwich for free, along with a T-shirt. The 10 best qualifying times from each location will win a spot in each store’s semifinals the week of March 24. At the semifinals, a store champion will be determined by the person who can eat the 16-inch Super Duper Cheesesteak in the fastest time.

A panel of judges — including K-99’s Frye Guy and WHIO-AM’s Larry Hansgen —will be on hand at the finals, scheduled for 1 p.m. April 5, with the location to be determined — either the Submarine House Troy location or its Beavercreek location, Danner said.

The Submarine House chain was founded in Dayton in 1973. Details of the eating contest can be found on SubmarineHouse.com.

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The local organic-foods grocery market just got a little more crowded

Dayton-area consumers are poised to have a lot more options when it comes to organic foods.

We’ve already got local player Health Foods Unlimited as well as the organic grocery chain Earth Fare. Grocers such as Dorothy Lane Market and Kroger have added quite a few organic items in recent years. Whole Foods has announced it’s coming to town. And now, Fresh Thyme Farmers Markets confirms it intends to open not one, but TWO stores in the Dayton area, in Beavercreek and in Sugarcreek Twp.

For details of Fresh Thyme’s plans, check out this story by my colleague Dave Larsen on our subscription web site MyDaytonDailyNews.com.

Things are getting interesting, don’t you think?

Permalink | | More: Local food news

New restaurant & banquet center opens today

A new 7,200-square-foot full-service restaurant and banquet center opens today, Jan. 21, in Preble County.

Reflections@pmg Restaurant, Banquet Center and Event Center is located at 3377 U.S. 35 East, about two-and-a-half miles west of West Alexandria, next door to the Robert L. Crooks Funeral Center at Preble Memory Gardens. It is owned by Dan and Carolyn Appenzeller, owners of the funeral home and memory gardens.

The restaurant opens with 20 employees, but more are expected to be hired as banquet and special events are booked, according to Klaas Lampe, the facility’s general manager. Reflections@pmg is open for lunch and dinner Tuesday through Saturday and serves brunch on Sundays.

A ribbon-cutting and dedication for the new business is scheduled for this morning, and the restaurant will be open for lunch and dinner today despite the inclement weather, a Reflections manager said.

Jan. 21 through March 21, the restaurant will offer lunch a half-off lunch special for dine-in orders, and dine-in dinners will be buy-one-get-the-second-dinner-at-half-price.

The new center seats 100-120 in the restaurant, 40 in a private dining area, and the event center accommodates up to 140 people for wedding receptions, seminars, reunions, church functions, trade shows or other events.

Going forward, the restaurant’s hours will be 11 a.m. to 9 p.m. Tuesday through Thursday, 11 a.m. to 10 p.m. Friday and Saturday, and Sunday brunch from 10 a.m. to 3 p.m.

For more information, call (937) 839-4500.

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Rue Dumaine rethinking move to Austin Landing

The owners of Rue Dumaine are re-thinking their commitment to move the highly credentialed restaurant to the Austin Landing development and to open a second restaurant concept there.

Anne Kearney, the executive chef and co-owner of Rue Dumaine, has been telling patrons of the restaurant that Rue Dumaine will not be making the move to Austin Landing. The delays in construction of the portion of Austin Landing that was to hold Rue Dumaine and its sister restaurant Alligator Annie’s — along with the elimination from the project’s plans of some of its originally announced amenities — prompted her to give up on Austin Landing and to start looking elsewhere for a new location, Kearney said.

But Thomas Sand Jr., Kearney’s husband and the co-owner of Rue Dumaine, said the restaurant’s owners haven’t made a final decision about Austin Landing — although he acknowledged they are looking elsewhere. “All options are on the table,” Sand said. Both Sand and Kearney have said Rue Dumaine has outgrown its existing leased space at 1061 Miamisburg-Centerville Road in Washington Twp.

For more on this, check out this story on our subscription web site MyDaytonDailyNews.com.

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Pizza chain opens fourth Dayton-area location, eyes further expansion

Carmela’s Pizzeria has opened its fourth Dayton-area location in Brookville and is looking to expand in this region and elsewhere in the United States, the local pizza chain’s founder said this morning.

Carmela’s also operates pizza shops in Centerville, Springboro and New Carlisle. Its newest location is a 2,800-square-foot restaurant at 302 Market St. in Brookville — a city where founder Darren Dulsky founded the Carmela’s chain 10 years ago.

For more on the chain’s plans for expansion both inside and outside the Miami Valley, check out this story on our subscriber web site MyDaytonDailyNews.com.

Permalink | | More: Local restaurant news, Restaurant openings

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