Dayton, OH 45402
Dayton, OH 45402
Restaurants have just completed their busiest month of the year, hosting holiday gatherings, catering parties and feeding so many of us as we celebrated the holidays.
So now for many of our local eateries, they are taking some time off to recuperate from the hectic holiday season and do a little celebrating of their own with family and friends. So just a heads up of the extended closings for the following eateries:
Lily’s Bistro – will reopen for lunch on Friday
Mamma DiSalvos– Opens on Jan 9th at noon
The Tavernette – will open again on Saturday, January 5th
The Winds Cafe -Opens Tuesday, January 15, 2019 – beginning with lunch and our new winter menu.
Twist Cupcakery – will reopen on Jan 8th
Watermark – Opens on January 8 for Burger Night!
And while not a restaurant, we thought we’d let you know Dayton Pedal Wagon is on break until Jan 13th.
December 31st is a night that should be spent out on the town. DMM has compiled lists of restaurants that will be celebrating the end of the year in style. Some may serve a multi-course meal with dancing to follow, while others may offer a more intimate setting to share a Champagne toast with someone special. All of the events we’ve listed here end well before midnight, which will let you make plans to pop by another party or if you prefer, make it home in plenty of time to toast the new year in your pj’s.
Looking for a place to ring in the new year? We’ve got a list of those for you on our MostMetro.com calendar.
They say the way you spend New Year’s Eve is the way you’ll spend the rest of the year so make it one to remember and join us at Mudlick Tap House for an evening of sensational food with a very special New Year’s Eve menu!
Glass of Champagne $7
Bottle of Champagne $24
Pork and Plant- Shredded plantain cakes topped with pan seared pork belly and sunny side up quail eggs, leek puree. 22$
Pan Seared Free Range Chicken Breast- Ed Hill Airline Chicken Breast, dusted with cajun spice, pan seared, sweet and spicy balsamic sauce, jersey sweet potato hash, roasted cippolini onions, romanesco 32$
Slow Roasted Prime Rib of Beef- 10 oz cut served au jus horseradish cream, loaded baked potato (cheddar, scallions, lardons) baby tri-colored carrots. 35$
Petite Filet of Beef with Crabcake- 5 oz Prime filet steak with sautéed trumpet royale mushrooms and truffle butter, pan seared crab cake, sautéed wax beans, roasted fingerlings. 39$
Pan seared Duarade- Fresh Duarade filet pan seared, roasted heirloom tomato, lemon roasted asparagus almondine 28$
Tuxedo Lava Cake- Fluffy White cake with a dark chocolate “molten” center, Luxardo cherry cream, Luxardo cherries, Marcona almonds. 12$
Peanut Butter Cookie Sundae 9
Warm Ashley’s Pastry Shop peanut butter cookies with vanilla bean gelato, chocolate curls, and peanut butter whip!
Gelato flight- Killer Brownie gelato, pumpkin amaretto gelato, chocolate gelato, Vanilla bean gelato 10$
Roll into 2019 with our New Orleans-Inspired five course dinner! There will be sparkling wine specials all night long, a champagne toast at midnight and with dinner seatings from 5-11pm we’ll be keeping the bar open for all your new year’s revelry! *Vegan or Gluten Free options available for each course
-Fried green tomato with housemade fresh ricotta cheese, tomato pepperjelly, and local microbasil greens
Second Course (choose one)
-Oysters on the half shell with Belle of Dayton ‘gin & tonic’ mignonette
-Pumpkin bisque with crema and toasted pumpkin seeds
-Local lettuces with roasted mirliton squash, pomegranate seeds, beemster aged goat cheese, and jalapeno-honey vinaigrette
Third Course (choose one)
-Alligator croquettes with rosemary oil and remoulade
-Pork terrine with local-bread crostinis, onion jam, and creole mustard
-Grilled cauliflower medallions over red bean gravy topped with roasted shallot ‘chips’
Fourth Course (choose one)
-Bouillabaisse with tomato and lobster fumet, gulf shrimp, whitefish, and mussels, served with grilled bread and rouille
-Butternut squash risotto with roasted local carrots in saffron cream sauce
-Cabernet and port braised lamb shank with parsnip purée and fried leek
Fifth Course (choose one)
-Beignet with bacon-praline crumble and root beer reduction
-Vegan chocolate pudding pie with raw date and coconut crust topped with coconut drizzle
-Bananas foster upside down cake with citrus whipped cream, orange marmalade, and bourbon-maple glaze
￼￼NEW YEAR’S EVE Dinner in Five Courses
CHEF’S AMUSE BOUCHE – house-made beet ravioli filled with Herbes de Provence goat cheese, topped with mint caviar
SALAD – radicchio, cabbage, carrot purée, toasted sesame oil, red wine reduction with cayenne foam
SOUP cream of celery, red pepper oil, mint foam
ENTRÉE – choice of one
Rosemary Pork Medallions- Beeler Farms pork sous vide, foie gras mashed potatoes, sour apple kimchi, finished with tart cherry jus
Dover Sole – charred Dover Sole, pea and tarragon salad with pea shoots, roasted beets with fennel vinaigrette
DESSERT – buttery tart crust filled with rich hazelnut caramel, topped with chocolate espresso ganache and cocoa nibs
Please join us for 6 festive courses on New Year’s Eve! Monday, December 31 First Seating 5, 5:30 and 6pm , Second seating at 8pm. They will only be serving this 6 course menu. Beverages, tax and gratuity are extra.
First Course – Fresh-shucked Oyster with Crème Fraiche, Red Caviar and a shot of Sparkling Wine
Second Course – Cheese Arancini with Nduja Vinaigrette
Third Course – Mushroom Bisque with Fried Mushroom and Truffle Oil Garnish
Main Course (choose one)
Cheese Course – Blue Cheese Sable with Apple Onion Compote
Dessert Course – Chocolate Mousse Tart with Hazelnut Crust, Goat Cheese-Fig Ice Cream and Burnt Caramel
New Year’s Eve Menu is a four course meal.
Amuse Bouche– Local Pumpkin Fritter with Pumpkin Romesco with a glass of Bianca Vigna Spumante Rosato
Starter – choose One:
Oyster Pot Pie
Carrot tied Arugula Bundle with Roasted Multicolored Carrots, Forage Foulette Schemer and Crunchy Grains
Sausage Stuffed and Roasted Quail, Picada, Bittersweet Chocolate and Cocoa Nibs
Entree- choose one
Creekstone Grilled Beef Filet, Belletoile Compound Butter and Potato Pavé
Provencal Duck Leg and Breast Two Ways with Chestnuts and Warm Rustic Grain Salad
Vegetable Tagine with Saffron Broth, Couscous and Apricot Vinaigrette
Grilled Swordfish Pangratta with Pistachio and Prosecco Risotto
Ohio Cheese Plate
Dessert – Tarte Tropézienne with Bittersweet Chocolate and Caramel Poached Clementine
Join us this New Year’s Eve! We’ll be popping this delicious Haute Couture French Bubbles and offering a limited version of our regular menu as well as a decadent 3-course Prix Fixe for $49.
1ST COURSE (select one)
LOBSTER BISQUE or NEW YEARS’ SALAD or FOIE GRAS
ENTRÉE . (select one)
FILET MIGNON or TRUFFLE POLENTA or RACK OF LAMB or LOBSTER RAVIOLI
DESSERT (select one)
TIRIMISU or CHOCOLATE CAKE OR BUTTERSCOTCH PUDDING
The menu crafted by Glasz Bleu Oven is an all-inclusive pinchos, cicchetti, tapas and hors d’oeuvres style service highlighting specialties from various regions around the Mediterranean. Cost is $85/person.
Glasz Eggs “Deviled” on brioche toast, caviar optional
Oysters shucked, raw, half shell, champagne mignonette, meyer lemon
Endive Salad, candied walnuts, roquefort, citrus
Oak-fired Ribeye Roast, carved, horseradish creme, arugula, fried shallot, sweet red onion rings
Octopus + Prawn Ceviche, corn tortillas, avocado salsa
Spanish-style “Noodle Bowl” crispy vegetable salad, spicy chiliés
Charred Vegetable Curry + “fried” cous cous, crispy parsnips
Moroccan Mussels, focaccia, anchovy, herb butter
Wood-fired Oysters, harissa butter ciabatta crostini
Grilled Lamb Chops, mint pesto, laffa, tzatziki
Roasted Mediterranean Salad
Cappellini Pasta, duck egg yolk, bottarga, parmigiano reggiano
Red Snapper Crudo, citrus + chiliés, Sicilian olive oil, sea salt
Whole “Fried Fishes” grilled citrus, umami tomato
Gelato, Belgian Waffles, Ricotta Beignets
Roasted Stone fruits, chocolate + caramel sauces, confectioners sugar, French sea salt
*A chef’s choice vegetarian meal can be prepared with advanced notice only.
Chef Jansen Trotman was born in Trinidad and grew up in the Virgin islands. His family’s love for food and fellowship as well as their passion for clean living became the foundation and inspiration for his culinary career. Chef Jansen has been in the restaurant industry for over 25 years. Throughout the years, he’s had the privilege of working with some wonderfully talented and extremely creative chefs , Dan Eule , Ricardo Heridia, and Anne Kearney, to name a few. Jansen has been the executive chef at Lily’s Bistro in the Oregon district since January where they have always maintained a very close relationship with the local farming community. he’s been helping to grow their team’s love for creative, fun, and seasonally-driven menus that they change each and every day.
What is your favorite ingredient to cook with?
On Wednesday, September 5 Lily’s Bistro is partnering again with the Gem City Market to host the Garden Party: A Summer Preservation Class.
“We love doing this annual interactive event with our customers,” Emily Mendenhall, owners of Lily’s Bistro said. “From the bar and kitchen, we’ll be walking you through how to do your own shrubs and pickling of all sorts of produce! It’s a great chance to get creative and preserve some wonderful flavors for the colder months and it’s all vegetarian and vegan friendly too!”
As a partner for the event, Lily’s will also be donating $10 from every ticket sold towards the development of the Gem City Market, a community member- and worker-owned and operated full service grocery store.
“We strongly support the work of Gem City Market and it’s great that an event like this gets to promote the use of fresh produce, while also helping increase access to these food for our neighbors,” Mendenhall said.
For those interested in attending the Garden Party, the event costs $29 and takes place at Lily’s Bistro on Wednesday, September 5 from 6-9pm. The event cost includes all of the jars and produce needed, samples of shrubs, the class, and all guests will take home a jar of their own pickle and shrub.
Additional cocktails utilizing Lily’s own shrubs as well as a snack menu incorporating Lily’s housemate pickles will be available for purchase.
Update: Tuesday’s event has been sold out and a second night has beed added for Wednesday at 7pm
As part of Lily’s Bistro 5th anniversary celebration this summer, they will be hosting an Ohio summer produce a six-course, all-vegan friendly dinner on Tuesday, August 14th at 6:30pm.
Advance reservations are available for the Very Veggie Feast online and tickets run $49, which includes tax and tip and can be purchased in advance online here and at the restaurant.
The optional wine pairing is $15 for 2 ounce pours with each course and can be purchased on the day of the event.
Here’s the menu:
1st Course (Amuse):
-Grilled peach with cashew ‘cheese’ and hibiscus gastrique
optional wine pairing: Pierre Sparr Cremant d’Alsace Reserve Brut
-Roasted local vegetables from Patchwork Farms and Dayton Urban Grown with poached garlic puree and parsley pistou
optional wine pairing: Cline Cellars Farmhouse White (Palomino white wine blend)
-Ohio sweet corn chowder
optional wine pairing: Babich Unoaked New Zealand Chardonnay
-Pea and mint hand rolled gnocchi with lemon ‘beurre blanc’
optional wine pairing: Domaine du Salvard Cheverny
-Lentil “meat-balls” with curried peanut sauce and crispy fried carrot straws
optional wine pairing: chilled Georges Deboeuf Beaujolais Gamay
6th Course: (dessert)
-Blueberry lime pie with candied lime peel
optional wine pairing: Begonia red berry sangria
As our regular readers know we’ve been highlighting food holidays for years, sharing the history when we can find it, fun fact and great food and drinks relating to the food of the day. Well Thursday, June 14th happens to be World Cucumber Day.
There are over 33 varieties of cucumbers, the most commonly available is the hothouse or so-called English cucumber. It is large, with a dark green skin, and few or no seeds.
Other types include:
Armenian, or snake cucumbers: These are long, and twisted. The skin is thin and dark green with pale furrows. These are often used for pickling.
Japanese cucumbers: These are dark green and narrow. The skin is thin with small bumps on it. They can be eaten whole.
Kirby cucumbers: These are often used for dill pickles. They have thin skin and small seeds, and they are crispy.
Lemon cucumber: These are around the size of a lemon, with pale skin. The taste is sweet and delicate.
Persian cucumbers: These are shorter and fatter than the hothouse cucumber. They are crunchy to eat.
But this year there’s an even cooler way to celebrate World Cucumber Day! Hendrick’s Gin is a brand of Gin produced by William Grant & Sons in Girvan, Scotland, and launched in 1999. In addition to the traditional juniper infusion, Hendrick’s uses cucumber and Bulgarian rose to add flavor. For several years now Hendrick’s celebrates this day and wishes to spread love, understanding and appreciation for cucumbers everywhere and invite all those with a curious mind to celebrate World Cucumber Day on June 14 to cultivate and embrace their very own unusual side.
Several bars across the Miami Valley will be featuring Hendrick’s cocktails on June 14th to celebrate “World Cucumber Day” with a slice of the unusual. Here they are, in no particular order:
Mudlick Taphouse: Cucamelon Felon*
Hendricks Gin, Fresh Watermelon, Fresh Cucumber, Fresh Lime Juice and House Made Mint Simple *its so good it’s criminal
Hole in the Wall Laid Back Lemonade
Hendrick’s Gin, cucumber syrup, fresh cucumber, lemonade & club soda. Garnished with a lemon wedge.
Lily’s Bistro Hendrick’s Cucumber Strawberry Old Fashioned
Hendrick’s Gin, Freshly Muddled Strawberries & Cucumber, Simple Syrup & Angostura Bitters. Served on the rocks and garnished with a strawberry and cucumber slice
The Highland Stag The Black Watch
Hendrick’s Gin, Drambuie Liqueur, Blackberry Brandy, muddled blackberries & a blend of fruit juices
Carver’s Steaks & Chops The William Wallace
Hendrick’s Gin, St. Germain Elder Flower Liqueur, fresh squeezed lime, rhubarb bitters, fresh cucumber and an egg white
Canal St. Arcade & Deli Know it all Hipster
A shot of the unusual Hendrick’s Gin paired with Steigl Radler Grapefruit Beer
Trolley Stop G & T Mojito
Hendrick’s Gin, freshly muddled mint & lemon, simple syrup, & tonic water. Garnished with a fresh cucumber slice
Sky Asian Cuisine The Sarla
Hendrick’s Gin, St Germain Elderflower Liqueur, fresh mint, fresh lime & house made cucumber puree
Patterson Pub Cool as a Cucumber Soda
Hendrick’s Gin, lemonade, lime juice, fresh cucumber & a hint of club soda
On Wednesday, February 28 Lily’s Bistro is hosting “Miami Vice” night, a five-course themed dinner complete with tropical cocktail samples perfect for getting you into that yacht lounging state of mind.
“This winter’s been extra cold so we wanted to throw an event that would take us to a warmer state of mind,” Emily Mendenhall, owner of Lily’s Bistro said. “What’s not to love about white suits and tropical drinks? We wanted to have a night that transports you to a different time and place for the evening.”