The three gospel groups performing throughout the evening will be the Salem Quartet, Imagine That and Southern Aires. There will be a stage set up in the parking lot with volunteers directing traffic.
Dayton’s newest restaurant, Hunger Paynes Beer & Wine Garden has quietly opened inside the Dayton Mall. Andrew Payne, owner/operator the of Hunger Paynes food truck has been working on this for well over a year. The concept is simple 12 local beers on tap, Ohio wines and of course the croquettes made popular on his food truck.
Asking Andrew how he came up with the concept he shared that the owners of the Dayton Mall, Washington Prime Group, actually approached him with this concept. They have done a couple of similar projects in their other properties, in Muncie they have a place with 4 beers on tap that’s about a third of the size of this one and they wanted to pilot a bigger concept here in Dayton. Andrew signed the lease in August, but there were a lot of delays, as this is a pretty new concept and it took the mall, Macy’s and Hunger Paynes some time to work out all of the logistics.
Payne, who started his food service career at the Wright Patterson Air Force Base Officers Club as a busboy at 15, has worked in many different food environments. He was part of the opening team of Quaker Steak & Lube, worked at NCR Country Club, Cracker Barrel. He went on to get his culinary degree from Hocking College. He came back and opened the Filling Station with some friends and then went on to become a sous chef before moving up to Executive Chef at both the Nutter Center and the Dayton Convention Center. He left the convention center when he opened the Hunger Paynes truck in 2013, though he still goes back to help form time to time when they have big events. Andrew’s wife and business partner Amie is a CPA and that makes her the perfect person to handle the books and paperwork for Hunger Paynes. Also part of the team for this new venture, Missy the general manager and Adam who will manage the kitchen.
Andrew explained how the concept of just serving local beer on their 12 taps was decided and he said “it’s my way to give back to all the local breweries that were so good to me and all the other local food trucks. We’ll also feature local wines, when possible and the sweet Hunter’s Red from the Winery at Versailles was the inspiration for our signature Wine Slushy.” They’ll also carry a Moscato from Italy, and some Napa Valley wines as well. They will also carry rotating bottled beers and feature cans of soda. Plans for a happy hour are still under way and will be added soon.
The croquettes are the mainstay of the menu but you’ll also find a a cheese and meat platter with some upscale cured meats, a cheese only platter featuring a white truffle goat truffle pretzel bites as well as a couple of salad options and wraps. Payne shares that they’ll have to judge the appetites of his guest, and will make changes to the menu as needed.
The Grand Opening Celebration for this 42 seat eatery is Saturday, June 9th. The first 100 guests that order a beer will receive a logo’d pint glass and Payne shares there are over $10,000 worth of give-aways planned, including some mini fidget spinner bottle openers. The Mall has booked live music from 1-6pm.
The Wine & Beer Garden will open one hour after the mall opens and stay open one hour after the mall stores close, allowing the 500 employees of the Dayton Mall to have the option for an after work drink and snack. Hours may change after they see what the flow of business is like and Payne shared he has plans for painting parties and trivia to be added soon.
Payne also operates The American Croquette Company, making and distributing modern forms of the classic croquette for sale to restaurants. You can find these locally at Kings Table and JD Legends, with plans for broader distribution in the works.
And don’t worry, the Hunger Paynes Food Truck will continue to operate as usual.
The original owners of Akashi on Harshman Rd. are back with a raw vengeance, literally. Their newest restaurant, Ariake Sushi Bar is a great spot, raw or hot !
Eat it raw you say? Great Sushi, or fully cooked Japanese specialties you say? Hot Soups? That’s right up our exotic food alley! Hungry Jax, Big Ragu and Chef House never miss a chance for good Food Adventure. Expert Chefs and cooks, giving you an authentic taste of Japan.
The restaurant is nestled into a small strip mall across from the Dayton Mall near Prestige Plaza. Ariake is starting to gain a loyal following and is a fun place to explore the bounds of your tastebuds. Originally suggested to us by Hungry Jax’s friend Parker, we dove in, mouth first. After several return visits, we knew this was a perfect subject for one of our highlight articles.
So here you go, another little secret spot off the beaten path….
HERE’S THE SKINNY:
— The owner is a wonderful lady named Miko Whigham, who along with Chef Sasaki provide a warm, inviting atmosphere with fresh, quality food and prompt service.
— Ariake Sushi Bar is located at 59 Fiesta Lane in Miamisburg , and are open
TUE – FRI 11am-2pm, 4pm-10pm
SAT noon – 10pm
SUN noon – 10pm
— Ariake’s specialty is a full Japanese sushi menu of raw sushi rolls, cooked sushi rolls, nigiri (raw fish on rice), and sashimi (raw fish, no rice). They put the chef’s personality on display with a few original creations like the “University of Dayton roll.”— Don’t like sushi? There are plenty of other options for you freaks. Meal sized noodle soups, Chicken Katsu (fried chicken), Bento Boxes of non-sushi options, and fried Tempura vegetables are just some of the alternate food choices.
— If you and a friend are in for sushi, we suggest siting at the sushi bar for an intimate experience, and great conversation with the sushi chef. If you are in a group of 3 or more, hit the comfortable dining room instead.
Now, drum roll please, after many visits and trying most of the huge menu, here are our patented “Must Eats” at Ariake !
MUST EATS – COOKED:
— SALMON BELLY: Not what you think. This was a couple of filets of salmon, grilled with the skin attached. Perfectly seasoned, slightly crunchy from the charring and delicious. Chef House deemed this as one of her favorites and we agree wholeheartedly.
— SQUID SALAD with SEAWEED: Here is where you trust us… Food Adventure time…. take a leap of faith, listen to your mouth and not your mind on this one. Amazing flavor and one of our favorite things that all 3 of us raved about. We don’t even know what the name for it is on the menu. We have been there so many times, they brought it out as a complimentary treat from the kitchen. It is one of the best things we have eaten at Ariake.
— OCTOPUS SALAD aka “TAKO SALAD”: Yes they call it “Tako Salad,” but is is nothing like taco salad. Sliced, poached octopus slices in a creamy, spicy mayo sauce. It is wild, it might seem weird. But it is one of those dishes you say “Wow, that’s really good.” Go ahead.. go on a Food Adventure.
— THE GODZILLA ROLL: This is pretty much a deep fried Philadelphia roll, of salmon and cream cheese, with some spicy mayo, and green onion toppings. This is one of Hungry Jax’s favorite menu items.
— CURRY UDON NOODLE SOUP: A meal sized bowl, it is perfect for warming up your winter blues. Homemade noodles, spun in-house, make this a one-of-a-kind delicacy like no other. And ohhhh man the broth, is tremendous.
— CHICKEN TERIYAKI BENTO BOX: Pockets of love on your dinner dish. It is like a tour of Japan on your plate. From Hibachi Teriyaki Chicken to Tempura Vegetables and Seaweed Salad, this one is a winner.
— KANI HAND ROLL: Just 99 cents and comes with cooked imitation crab, zucchini, and rice, all wrapped in rice paper like a mini bugle. A hell of a deal, thanks to our friend Jason for pointing this out.
Fried calamari appetizer- You know it’s good when even the kids devour it
Okinawa Soba – Noodle soup with spare ribs on top, perfect in cold weather
MUST EATS – RAW:
— THE DAYTON ROLL: One of the most hardcore, meaty rolls we have ever eaten. Covered in raw ahi tuna, this roll is filling and frighteningly addicting. This was the Big Ragu’s favorite item.
— SPICY TUNA ROLL: Simple, spicy and full of flavor. We think Ariake really shines on any item where the main ingredient is Ahi tuna. Call it their “specialty.”
— SEA URCHIN NIGIRI: Chopped, tossed in spicy sauce, and wrapped in rice paper. This is the best way we have ever eaten sea urchin.
— UNIVERSITY OF DAYTON ROLL: A huge triangular roll that we have never seen anything like before. With blue and red fish roe, over the white rice and raw tuna, salmon and yellowtail with avocado. They try to get the university colors, except for the yellow rice paper outside of the roll. This is the biggest sushi roll we have ever seen. Lots of rice, lots of good roe…
— ARIAKE ROLL: Part raw, part cooked. Tempura Shrimp inside, Raw Salmon on top, makes this a colorful roll with sauces splashed on top. Delicious and filling.
— DINNER FOR 2 (SERVED IN WOODEN BOAT): It has raw and cooked items but is a masterpiece of fun. It is what Food Adventures are made of… from sliced beef, to cooked ngiri, and raw sashimi, this is for people with intermediate sushi experience.
We have been here a lot…. so much that they use our Food Adventure photos on their website… so much that our friends have been married at the owners previous restaurant. We have a fun relationship with the owners and appreciate their great food.
Give this locally owned restaurant a try!
Also – “like” Food Adventures on Facebook by clicking HERE. Follow Hungry Jax, Chef House and The Big Ragu as they leave no plate unturned. Every week, we write a feature article, right here, exclusively for Dayton MostMetro.com. We write the stories ourselves and use our own, original photos.
Please feel free to browse the photo gallery below from our visits to Ariake Sushi Bar.
A new Japanese / Chinese Buffet called Osaka has opened behind the Dayton Mall and the Food Adventures Crew has the scoop after a few visits. The newly remodeled building formerly housed Max & Erma’s for decades, and most recently Hazel Grill. The place is basically a buffet, yet they are trying to distinguish themselves by doing a few things differently.
One attraction at Osaka, is the “Conveyor Belt of Sushi.” Now, this is not the typical conveyor belt sushi at restaurants that winds its way around the dining area and is priced based on color of the plate you pick up. No, this is just a side attraction and part of the “All You Can Eat” concept.
But this concept is a bit different at Osaka Sushi and Hibachi Buffet.
Gone are the metal steam pans, replaced by large family style, white serving dishes. Each dish looks more appetizing. Owner/Manager John Weng told us that this allows for a smaller quantity on each dish, in the hopes that no buffet item sits too long. Beyond that, this buffet is similar to the ones you have seen in the past, although this one seems a little cleaner.
We have visited Osaka four times since it opened, and have tried virtually every menu item. Here are the Food Adventure findings…
HERE’S THE SKINNY:
— Osaka Sushi & Hibachi Buffet is located at 8901 Kingsridge Dr.
— Buffet prices are as follows: Lunch = $8.95, Dinner = $14.95
— Not a fan of “All you can eat?,” that’s ok ladies, you can order from a full Sushi, Japanese and Chinese Menu.
— Hours are: Monday – Saturday 10:30am – 10pm, Sundays 10:30am – 9:30pm
— Buffet highlights include:
A sushi conveyor belt with plates of 2-3 pieces of sushi
A raw hibachi bar and grill, where you mix your ingredients and a hibachi cook stir fry’s your mixture with your choice of sauce.
Appetizer area and Main Entree bars
Soup, Fruit and Dessert areas
With dozens of menu items, what are the best eats? From Duck to Crab Sushi, we sort through it all and give you our patented MUST EATS !
— THE SALMON SASHIMI: Scope out the conveyor belt for the pieces of raw, sliced salmon with no rice. These slices are fresh and melt in your mouth. Absolutely the best item on the conveyor belt of love.
— THE HIBACHI RAW BAR & GRILL: Take advantage of your own mini-Mongolian Grill. Whatever your concoction of meats and veggies, may we suggest you ask for your mixture to be cooked in the Brown Hibachi Sauce. It is absolutely delicious.
— SPICY CRAB SUSHI with FISH ROE on TOP: These are easy to spot, because they have colorful fish eggs sprinkled on top of the sushi roll in colors of green,black or orange.
— THE CRAB ANGLE: These huge, triangular deep fried snacks are STUFFED with crab and cream cheese. The result is a big, filling couple of bites of cheesy goodness.
— THE DUNGENESS CRAB: Hardshell crabs, cut in half and separated at the leg joints. The leg joints are then battered and stir fried with a brown sauce. The result is a crab crackin’, shell suckin’ good time.
— CHEESEY MUSSELS: Baked Mussels in the shell, covered with creamy cheese mixture. Perfect description would be “they’re heavenly.”
— RAW OYSTERS: Rarely seen on buffets in Dayton, take advantage when you see these bad boys laying out on ice.
Honorable Mention: The Crab Nigiri Sushi was huge and delicious. Also, the Fried Shrimp are nothing short of addicting.
So there you have the lowdown on Osaka Sushi and Hibachi Buffet, the newest buffet in town. Smaller plates, less waste, fresher food
is their philosophy. They have some great items, we are fans and hope the restaurant takes hold for a long time.
Osaka is a perfect place to push your pallet comfort zone. Try new things from crawfish to frog legs. Come out to Kingsridge Drive by the Dayton Mall and experience your own little Food Adventure. P.S., the conveyor belt doesn’t work if you sit or stand on it … just kidding, but don’t try it anyway…
Want to try something fun? Go to Facebook and “Like” Food Adventures by clicking here. Join the thousands that like us on Facebook, and love us in their hearts. Are you an Instagram Junkie? Then follow us there at #dayton_foodies
In the meantime, browse the photos below from our visits to Osaka Sushi and Hibachi Buffet.
Bourbon is complex. It starts off as any ethanol does, trapped in corn kernels and barley shells. Those grains, the proportions of which are known as a mash bill, are warmed up to release the sugar. While the meal is still warm, the yeast and a little sour mash feast on it in stills made of a variety of materials. The completed wash is then poured into unused, charred white oak barrels, where they take a nap of two years or more. After that long nap, they are usually blended from their 65 percent (130+) proof) or higher barrel strength down to a more drinkable 40 to 50 percent (80 to 100 proof). The aging process at that point it stopped, and it is ready to be enjoyed. According to Travel and Leisure, in Dayton you can enjoy it at one of the best bourbon bars in the country, The Century Bar on Jefferson. Joe Head, the driving force behind that bar, has been patiently guiding it for over a decade to where it stands now. Where it stands now is changing.
The changes started to occur around the end of summer/beginning of fall this year. “It was time to get into the cocktail world,” states Joe. Through the urging of Molly Wellmann, a Cincinnati-based purveyor of bourbons and fine spirits at places like the Old Kentucky Bourbon Bar and Japps Since 1879, and his own exploration of craft cocktails, he discovered one he had an affinity for. The venerable whiskey sour rose above the rest. Joe’s reasons are ones that many loves of this cocktail site. “It is light and airy, and the egg white adds some smoothness to it. The ingredients are simple and fresh, so you know where they come from.” This led to the creation of Whiskey Sour Sundays at The Century, as well as a seasonal craft cocktail menu. “The bartenders decide the whiskey sour we are going to feature. It gives anti-sport fans something to look forward to on Sunday,” he states. By the look of some of the images they have posted on their Facebook page, they have some innovative sours. Joe’s favorite sour is the traditional one, but of the ones his staff has created, the Smokehouse Sour stands out most in his head. It features smoked sugar and vanilla, with fresh lemon juice.
The fall season is ending, so it is time for a new seasonal menu! That menu will be introduced after Thanksgiving, and will feature “drinks that make sense for that time of the year.” It will have figs and other popular winter flavors on the menu, as well as spirits other than bourbon. According to Joe, “We use a variety of spirits, but on a limited basis. Summer is going to be for gin. We are going to use spirits that enhance the cocktail, not just using them for the sake of making a cocktail.” You are not going to see any recommended brands, either. What you will see, though, are cocktails with eggs in them. Turning through the pages of any classic cocktail book, you will see many recipes with eggs as an ingredient. The Century makes their sours with egg white in it, to enhance the richness and the mouthfeel of the drink. Their customers enjoy them as well. “You have a better chance of choking on a bar nut than getting sick from eggs,” Joe states with a wide smile. They shake it warm as well, to minimize and possible risk of illness.
The shift to the craft cocktails, among other pursuits, reflects a shift Joe sees in the clientele. “People are drinking differently,” he notes. “They used to drink to get drunk. Now they are drinking for an experience. They want to watch their drink being made. They want to be educated on what is going into it.” The foodie culture is making its way into the cocktail realm, and just knowing the ingredients is not enough. They want to know where those ingredients are coming from, how they are made, and what is unique about them. That is another angle that lead to the creation of the cocktail menu and its seasonal rotation.
Bourbon barrels, as mentioned earlier, can only be used once for the creation of bourbon. After that, they are typically sold to a variety of industries to be reused for other purposes. One of those purposes is to rest another liquor in it. Most of the flavor components that give bourbon its caramelly, sweet flavor have been extracted, but all of the bourbon has not. Even after pulling out the excess liquor from the staves, some of the flavor still remains. Joe and Tim Fry of The Century Bar recently collaborated with John Haggerty of Warped Wing Brewing to create Whiskey Rebellion. Using barrels from Angel’s Envy, they married bourbon with a locally brewed Russian Imperial Stout, creating a beer with a delightful bitter chocolate flavor backed with a sweet bourbon finish. It has been available locally at many brewpubs and bars, including Warped Wing, The Century, Chappy’s and soon at Fifth Street Brew Pub for an event with ARC Ohio!. The beer has been immensely popular, not only for the outstanding flavor but the limited availability as well. Joe and his team did not stop there. He is also working with the team at Toxic Brew Company on another bourbon barrel beer, this time utilizing a Belgian quad (much like Toxic’s Abby XXXX) and used barrels from StillWrights in Fairborn. It will be released exclusively at Toxic in early December, so keep an eye out for an early holiday present!
Cocktails…beer…there is plenty going on with Joe Head. He has his eyes set on more things as he prepares for 2015: expansion. “We need to expand, as it makes sense for us to do it. Some people will not go downtown, and there are some limits to our downtown location that prevents us from exploring certain concepts.” The second location of The Century is going to be in the south of the city, near the Dayton Mall. It will have two patios, one for smoking cigars and one for the non-smokers just wanting to enjoy a fine bourbon outside on a warm summer evening. Another expansion in the works is not as far from their current location. In fact, it is right next door to it. “There is going to be a speakeasy attached to The Century, with a false store front and a secret entrance in the back of our bar. We are only going to have it open on Friday and Saturday only with reserved bar stools, so we can know the numbers better. That will allow us to know how much we need to prepare and keep all of our mixers fresh. Because it is a speakeasy, it should also be something that is a little elusive.” And if that is not enough on his platter, he is also considering a tequila and taco bar on a corner near The Century.
More locations for any business means hiring more staff. One of the hallmarks of The Century, and what keeps people coming back night after night, is not just membership to the Century Club. It is the atmosphere that the employees have created of educating their customers, not just serving them. It is talking with the customers and finding out what bourbons they enjoy, suggesting similar bourbons, and making non-bourbon drinkers feel right at home at the bourbon center of Dayton. “We have an apprenticeship program for anyone who wants to become a bartender here. I need to know that when I am away from the bar, the brand is still being well represented.” Joe requires that anyone interested in becoming part of the team to work as a bar assistant for six months, learning not only the technical specifications of the cocktails and bourbon, but the culture that The Century has developed. “I want to see that you can educate and entertain the customers while you make the drinks. There will be timing for the drinks, but I want to hear how you speak and interact with people.” The final test is over 150 questions, in front of a panel of judges. The Century’s move to the south does not mean you are going to get less of an experience. The quality is expanding too.
“The Century will always be about whiskey. The cocktails will make us well rounded.” Joe was very matter of fact about what was important to him: no matter where he expands to, from collaborations to new locations, the quality of the product stays the same. The Century had twenty bourbons when he began, and he has grown the small bar to over one hundred bourbons and a top stop in the country for bourbon enthusiasts. The respect he has for the industry, his guests, and his community is evident. It is one of the pieces that makes The Century such a great place to sit down and have a bourbon, beer, or any cocktail with friends. And say hello to Joe while you are there. He would love to make a few more friends over a nice glass of whiskey.
Why should kids have all the fun this Halloween season? Adults around Dayton love chocolate and deserve to eat themselves into a sugar high as well. FOOD ADVENTURES has been hitting Winans Fine Chocolates and Coffees for years, and think this is a perfect time to load up on some of their elegant chocolate specialties. Go ahead, look at your diet for a day and go “BOO!!”
HERE’S THE SKINNY:
— Founded near Piqua, this business has been owned by the same family for four generations
— Specialties include chocolate and candy creations, coffees and even a decent wine selection.
— Relaxing, inviting atmosphere to have a glass of wine and some chocolates. Some stores have decent patio seating as well.
— These are fine chocolates, and with quality comes a price. Don’t expect cheap deals, this is the good stuff.
— The candies are made locally with natural ingredients. We love products made in the Miami Valley, and pure is good too!
— Three area locations: 6735 Miller Lane in North Dayton, 2806 Miamisburg-Centerville Rd(Dayton Mall) and 3510 Pentagon Rd. in Beavercreek.
Winans Fine Chocolates and Coffees captures the elegance and decadence of chocolate in their stores. The display cases and sitting areas allow for browsing in a rush, or a slow indulgence. Speaking of indulgence, brace yourself for the “Must Eats” at Winans!
— BOURBON CHERRIES: There is nothing quite like these chocolate covered cherries in Dayton. Chef House, Big Ragu and Hungry Jax eat enough of these to get a hangover.
— MAINE BLUEBERRY COFFEE: Yes, you read that right. Food Adventures will tell you “Don’t knock it til you try it.” He highly recommends this uniquely flavored coffee.
— WETZELS: Winan’s chocolate covered pretzels are the perfect mixture of sweet and salty. You simply cannot eat just one of these delicious treats.
— TRUFFLES: Stick one on your tongue and let it melt. The chocolate ganache in the middle is like finding the prize in a Cracker Jack box. This is a Food Adventure in a bite.
— MINT JEWELS: Rich, creamy and oh so dreamy. White chocolate and the texture of the top from the nonpareils makes this a must eat. More addicting than Candy Crush.
Slobbering yet? Then turn the tables on the kids and have yourself a little Halloween Food Adventure at Winans fine Chocolates. Just don’t wear a creepy costume and demand free candy, we wouldn’t want the Mall Police to get involved….
Want more fun with the Dayton Originals, THE FOOD ADVENTURE CREW ? Then click here and “like” them Facebook!!
Browse through the photo gallery below and tell us your favorite treats from Winans in the comment section.
Meet my friend Nikki Nett. She’s sassy, she’s single and she’s a shopaholic. She can hold her own whether we’re drinking cosmos or tequila, and she can do it all in 4 inch heels! She’s always up on the latest gossip, the hottest night spot and the newest boutique in town. And now she’s telling you about it, too!
There are a couple philosophies that I live by.
1.) There is no situation in life where lipgloss is inappropriate.
2.) Rockin’ shoes really CAN make your life better (just ask Cinderella).
This week, we are going to delve into the wonderful world of shoes. Not just any old ordinary shoes, no ma’am (or sir)! We are going to talk about the sexy stilettos. The kind that you put on and instantly become more glamorous, more confident, maybe even a little naughty. The kind that make you look like you have legs for miles, that give your booty that extra lift, and that make you walk a bit taller (literally AND figuratively). These shoes are my weakness. Some people dream of vacations, winning the lottery, an amazing house- I dream of Carrie Bradshaw’s closet. Although I don’t live in Manhattan with my Mr. Big, I’m working on the shoe collection, slowly but surely.
I have found a little slice of heaven here in the Miami Valley, a glimpse into the closet of my heart, if you will. Integritas in the Dayton Mall! Perhaps you have seen or heard the commercials with their slogan “Life’s too short for boring shoes!“, well those words are what owners Manish & Stacy Agarwal believe wholeheartedly and they want to make sure YOUR life is never boring! (Ok, they can’t go to the grocery store for you, or help you find a date for Saturday night, I’m pretty sure they don’t want to do your laundry for you, but they can at least provide you with the extra 4 inches in a hot color to make all of the above seem more bearable)
Recently, I had the chance to speak with Manish about Integitas. He just returned from a buying trip and I have to say, I know I’m excited about what’s in store for this season!
What made you decide to open a shoe store here in the Dayton area?
We opened the store in 2004 because we saw the need for good, fashionable shoes in the Dayton market.
What’s your favorite aspect of owning a shoe store here?
Being able to bring a little of the big city looks here to this smaller town. (THANK YOU!!)
What is the best fashion advice you’ve ever been given?
LIFE’S TOO SHORT FOR BORING SHOES!! (I concur, I really, reeeaaallly do!)
Integritas is located right next to Victoria’s Secret in the Dayton Mall. In addition to carrying so many of the current styles by Guess, Jessica Simpson, BCBgeneration and Coach for women, they also carry men’s styles. Admittedly, the men’s section only got a glance from me seeing as how I was mesmerized by a silvery, sparkly, fabulous shoe from Guess. Oh, then there was the sexy suede one to the right of it with the same style in fuchsia as well. Oops…getting sidetracked, ok, back to the men. Cole Haan, Robert Wayne, Mezlan, Steve Madden for Men are just a few of the brands you will find at Integritas. Soon they will also begin carrying a denim line as well as some fashion forward shirts for men.
Integritas is not ‘just’ a shoe store. You can top off your look with a pair of designer shades from D&G, Versace, Burberry, and Prada (ok, I don’t mind if I do!) or grab one of this season’s ‘IT’ bags. I couldn’t decide which one I couldn’t live without, Looks like another trip is in order (I’ll make up any excuse). There are shoes there that need a good home, MY home. The leopard print peep toe with the red bow needs to be worn with my favorite LBD. The red suede ones with the spikes should make friends with my skinny jeans & black t-shirt. Thigh high boots?? MUST HAVE.
The next time you have the perfect outfit on, look down, need a little extra ‘oomph’ in your step? Swing by Integritas, you’ll be glad you did. And tell them Nikki sent you!
Stay tuned for Nikki Nett’s next adventure into the world of shopping, make up, partying and fabulosity! We never know where she’s headed, but we always know there will be a story about where she ends up!