Opening this Friday, at the corner of 5th and Ludlow, Grist Provisions will bring back hand-made pasta, breads and specialty provisions to Dayton.
Casey Van Voorhis and her husband Patrick originally opened at the District Provisions space on Wayne Ave, but they were outgrowing their space, their lease was ending and then Covid-19 happened. During the pandemic they had a chance to really evaluate what they wanted in their new space and Casey shared with us that her dream was to be on a corner with great big windows where people could watch their pasta and bread creation. And it just so happened that the ideal space was available.
So after many month of remodeling the former Third Perk location, building a kitchen with a three door oven for baking breads, and lots of prep space, Grist will open it’s doors to the public this Friday, February 12th with a ribbon cutting at 10am. Filling the display cases will be up to 15 types of pasta, including papparedelle, tagliatelle, raviolli and tajarin, 7 different sauces and freshly baked breads like focaccia, ciabatta, baguettes and sour dough loaves.
You’ll be able to dine in for a sandwich, salad or dessert or pick up a grab and go meal – pasta, sauce and bread for two for about $25. You can even order online for easy pick up. You’ll find a wall filled with specialty treats, like their house pickled veggies, amazing condiments and more. There’s even a wine nook in the new space (liquor license is pending- the state is backlogged and predicts it may take a couple of months to be issued) that will be perfect for food and wine pairings.
They’ll be hosting their third Cooking Together collaboration with The Ronald McDonald House Chairities of Dayton on March 20th , where they guide you through cooking a three course meal. They provide a majority of the ingredients and the recipe packet for you to follow along. .
Also on the future agenda- cooking classes. Casey explains that providing education and knowledge about cooking is a part of their mission. Casey and Patrick met years ago at the Culinary Institute of America in Hyde Park, New York. They started dating just before their 8 month externships where they flew to opposite ends of the country, Patrick at the Greenbrier in West Virginia, Casey at Bouchon in Yountville, California. They were fortunate to move up the ranks at Michelin starred restaurants like Quince and Acquerello as well as at Jane Bakery. Several years later they had the opportunity to be co-executive chefs together at Spoonbar restaurant in Healdsburg, California, focusing on hand-made pasta and refined but relatable cuisine.
Deciding where to go next, they explored Asheville, NC and other cities, checking websites to see what was available. Casey said when they saw how much Dayton had to offer, compared the affordability and the support for the entrepreneurs, it just made sense to make Dayton home. Growing up in Greenville and being near family was another important factor. Her mom was working the counter, they are using eggs from the family farm and Casey’s sister helped with the new shop, even painting the mural on the wall.
So they’re back, with the intent to provide provisions for the down to earth home cooks and to give them the tools they need; to be a grist for the mill.
46 W. 5th Street
Dayton, OH 45402
Tuesday through Friday 8 am to 7 pm
Saturday 10 am to 7 pm
Sunday 10 am to 5 pm