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Happy Hour

Oregon District Restaurant Launches New Happy Hour Menu!

March 3, 2020 By Dayton Most Metro

Salar Restaurant & Lounge is dedicated to sharing an upscale yet casual Peruvian and French dining experience with the greater Dayton area. Since reopening in 2018, the Salar team has put an even greater focus in sharing it’s mission with younger foodies living in and around the Oregon District. In addition to a new weekday Happy Hour, Salar is extending weekend hours starting the first week of March.

Salar Restaurant & Lounge has launched a new Happy Hour menu to celebrate the coming of spring that features exclusive cocktails for $8.75 and light bar bites for $7 or less. Happy-Hour exclusive cocktails include a classic Old Fashioned, margarita, moscow mule, vodka raspberry gimlet and strawberry daiquiri. Other drink options include $5 house wine, either red or white, and $1.00 off all beer both bottled or on draft. The Happy Hour food specials offer a unique peek at Salar’s worldly flavor, without the financial commitment of a full dinner. The menu features Spicy Orange Pork with fried pork tenderloins with tangy carrot slaw for $5, Chicken Skewers with green onion, aji amarillo salsa and jasmine rice for $6 and Fish Tacos with Guajillo and apple salsa, roasted garlic aioli, arugula and pickled onions for $7. Happy Hour is served Monday-Friday from 4:00-6:00 exclusively to customers seated at either of Salar’s two full-service bars.

In addition, Salar will now keep it’s main bar open until Midnight every Friday and Saturday. Salar will transition into a late-night speakeasy vibe, using its side door on 5th Street as an entrance to the bar-only service area. Live music will be featured occasionally for special occasions such as holidays or the Oregon District “First Friday” events. Salar’s kitchen closes at 10:30pm on weekends.


Salar Restaurant & Lounge

400 East 5th St in the Oregon District

(937) 203-3999

 

Bar opens at 4:00pm Monday-Sunday

Kitchen opens at 5:00pm. Kitchen closes at 9:00pm Sun – Thurs,
Kitchen closes at 10:30pm on Fri-Sat

Filed Under: Dayton Dining, The Featured Articles Tagged With: Chef Margot, Happy Hour, Oregon District, Salar

Starbucks BOGO Happy Hour Today

December 20, 2019 By Dayton Most Metro

On Thursday, December 26, Starbucks is running there last Happy Hour of the year. These come every now and then, but throughout December the ubiquitous coffee chain has done one every Thursday. The alcohol-free Happy Hour offers you a buy-one-get-one-free (BOGO) deal on all handcrafted drinks size grande or larger from 2-7pm local time at participating locations.

Here’s how to get the deal: Open the Starbucks mobile app — you have to have the app to participate in Happy Hour — open your account to find the offer in your inbox. You don’t have to be a rewards member to get the BOGO deal. Though, of course, you will get points toward even more free drinks if you’re a member.

Filed Under: Dayton Dining Tagged With: Happy Hour, Starbucks

Bar Granada reopens downtown with eclectic cultural events!

July 22, 2019 By LIbby Ballengee

An inside view of the newly remodeled Bar Granada located in downtown Dayton at the corner of Main & Monument Streets.

Bar Granda, the new bar and restaurant at the corner of Main & Monument downtown, has rebranded itself and reopened with an exotic flair! The decor and menu have been refreshed with a warm and cozy Mediterranean vibe, and food coming from the Latin Arepas Truck (indoors). They are equally as proud of their craft tequila menu, as their delicious mocktails for those choosing to stay sober.

The other big change to the venue is the addition of curated pan-cultural events. This Friday, they start their “Last Friday” series with The Dayton Salsa Project, who performs live Latin music (salsa/merengue/bachata/bolero) for your listening and dancing pleasure. Not sure how to dance Latin style? Watch and learn, and start with the merengue! You’ll be swaying your hips in no time. 9pm-12am. $10 cover. 21+

Later this summer, they are hosting a very special evening on Wednesday August 28th with The Flamenco Company of Columbus. Enjoy food, music and dance in a format rarely seen in Dayton – flamenco! Tickets include tapas & wine before the performance and dessert and Cava before final performance. What a wonderful cultural experience that will be! 7-10pm. $48 via Eventbrite. 21+

This flair of culture on the northern end of downtown is just the spark that area needs! Be sure to show your support of this new business next time you are planning a happy hour meet up, a date night or solo adventure downtown!

 

The Flamenco Company of Columbus will perform at Bar Granada on August 28, 2019.

More about Bar Granada

Bar Granada is located at 5 W Monument Ave, Dayton, OH 45402

Please note that parking lot adjacent to building is just $1 upon exit after 8pm.

Hours: Wednesday 5:00 PM – 11:00 PM / Thursday 5:00 PM – 11:00 PM / Friday 5:00 PM – 1:00 AM / Saturday 5:00 PM – 1:00 AM

Find out more: https://www.bardayton.com/

Filed Under: Arts & Entertainment, Dayton Dining, Dayton Music, Downtown Dayton, Hidden Gems, The Featured Articles Tagged With: #daytonfood, arts, bar, bar granada, culture, Date Night, Dayton, Dayton Club Scene, Dayton Music, Dayton Ohio, DaytonDining, daytonmostmetro, downtown, Events, flamenco, Food Adventure, Happy Hour, latin, salsa, Things to Do, Things to do in Dayton

Five For Drinking – The Negroni

June 9, 2017 By Brian Petro

Classic Negroni

The classic Negroni.

For many a bartender, there is a certain allure to the Negroni. It could be the of the simplicity of the recipe: one part gin, one part sweet vermouth, and one part the bitter Italian liqueur Campari. These basic proportions make the cocktail ripe for experimentation. Which means that the gin can be replaced with bourbon or champagne. The Campari can be replaced with any wide variety of bitters, from Aperol to Zucca. Every time you change one of the ingredients, you change the overall flavor profile. While the Negroni will always stand on its own among the classic cocktails, the variations it has inspired have covered the flavor and color spectrum.

The best legend of the creation of the Negroni starts with an Italian nobleman fleeing to America after having a child out of wedlock. Count Camillo Negroni spent some time in the American West, becoming a cowboy and enjoying the lifestyle of a rancher. When everything was a little calmer, he returned to his native country to settle back into his old lifestyle. He sauntered into town one day, looking for a stiff drink. Thinking the popular Americano (1 oz. sweet vermouth and 1 oz. Campari, topped with soda water) was not going to satisfy his thirst, he asked the bartender to substitute the soda water for gin. It was at that point a legend in the cocktail world was born. And like many other cocktails of the era it was mostly lost after Prohibition, showing up once bartenders started to discover the old recipes.

The one ingredient that takes some getting used to.

Several years ago, Imbibe Magazine declared the first full week of June Negroni Week. It is a celebration of this vintage cocktail all over the country, as well as an opportunity for bars and bartenders to give back to their community. For every Negroni purchased at participating venues, a portion of the proceeds is donated to the charity of their choice. You can see the participating venues every year by searching by city or zip code on the Negroni Week website. This year in Dayton, there is one venue celebrating the week: Doctor Doodles is also offering the classic version to help Muttville. If you are planning to spend some time there this weekend, make sure you order one to help either of these amazing pet charities.

What is a classic Negroni, you may ask?

Negroni

1 oz. gin
1 oz. sweet vermouth
1 oz. Campari

Glass: Cocktail or Rocks
Ice: None
Garnish: Orange peel

Pour all of the ingredients into a mixing glass over ice. Stir until the mixture is chilled, then strain into the glass. Twist the orange peel over the cocktail, then drop it in and serve.

If you are a fan of gin and all of its herbal glory, this is an amazing cocktail. The bitter Campari is an acquired taste, but it is blunted by the gin and the sweet vermouth. Start here, and work your way forward…

Not a fan of gin? Bourbon fits just as nicely in this cocktail.

Old Pal

1 oz. bourbon
1 oz. sweet vermouth
1 oz. Campari

Glass: Cocktail
Ice: None
Garnish: Orange peel

Pour all of the ingredients into a mixing glass over ice. Stir until the mixture is chilled, then strain into the cocktail glass. Twist the orange peel over the cocktail, then drop it in and serve.

For those of you that enjoy whiskey more than gin, here is the Negroni variation for you. Swap the herbal gin for the smooth bourbon, and it is like you have an entirely different cocktail. If rye is not your thing, exchange that for bourbon and make yourself a Boulevardier. Either one is fantastic.

Negroni Sbagliato

1.5 oz. sparkling wine (stay in Italy and hit the Prosecco)
1.5 oz. sweet vermouth
1.5 oz. Campari

Negroni Sbagliato

Bubbles make everything better, right?

Glass: Champagne flute
Ice: None
Garnish: Orange peel

Pour the Campari and sweet vermouth into a mixing glass over ice. Stir until chilled, then strain into the champagne flute. Then top off with the champagne and GENTLY stir. Twist the orange peel over the cocktail and drop in.

It is said that while making a Negroni, a hapless bartender accidentally grabbed an open bottle of champagne instead of the gin and poured it in. Instead of dumping it, he served it to his customer and this star was born. I want to see the bar set up that has the gin ANYWHERE close to the champagne. It seems like a stretch. However, the word sbagliato in Italian means “bungled” or “mistaken”, so there could be an

Unusual Negroni (by Charlotte Voisey)

1 oz. Hendrick’s Gin
1 oz. Lillet Blanc
1 oz. Aperol

Glass: Cocktail
Ice: None
Garnish: Orange peel or Grapefruit peel

Pour all of the ingredients into a mixing glass over ice. Stir until the mixture is chilled, then strain into the cocktail glass. Twist the orange (or grapefruit) peel over the cocktail, then drop it in and serve.

If the boldness of the original Negroni is too much for you, Ms Voisey developed a cocktail that dials back all of the intensity. Henrick’s is an amazingly light gin, more cucumber and rose petal than juniper. The Lillet is not very vermouthy, and the Aperol, while bitter and orange, is not as intense as the Campari.

Dark and Smooth Cocktail

A little sweeter, but still with some herbal zing.

Dark and Smooth

1 oz. dark rum
1 oz. sweet vermouth
1 oz. Jägermeister

Glass: Rocks
Ice: None
Garnish: Orange peel

Pour all of the ingredients into a mixing glass over ice. Stir until the mixture is chilled, then strain into the cocktail glass. Twist the orange peel over the cocktail, then drop it in and serve.

I will never stop experimenting with one of my favorite spirits, Jägermeister. I have been fiddling with this concept for a while, and finally figured out that the dark rum is the answer. The cocktail leans to the sweeter side for a Negroni, but the herbal notes hit the nose and the palate at the end.

There are many, many more variations of the Negroni out there. If you want to really see the variety of what people have done with the basics of the cocktail, buy the book Negroni: Drinking to La Dolce Vita, with Recipes and Lore by Gary Regan. It has dozens of recipes, some that stay true to the original, some that stray so far off that it is hard to call them a Negroni. But all of them stay true to the idea of the slightly bitter, herbal original.

Find your favorite cocktailing venue and order a classic. They are a delight on the palate, even though for some it is an acquired taste. And if the original is not to your liking, you can see there are many ways to modify it into something you will enjoy. Count Negroni did it over a century ago, and look how well that has turned out. Cheers!

Filed Under: Dayton Dining, Happy Hour, The Featured Articles Tagged With: bourbon, Campari, champagne, cocktail, DaytonDining, Dry Vermouth, gin, Happy Hour, negroni, Sweet Vermouth, Things to Do

Happy Hour Sliders at Jay’s Seafood A Hit!

October 6, 2015 By Duante Beddingfield

jaysslidersOne of Dayton’s best deals is also one of its best kept secrets: happy hour at Jay’s Seafood on Sixth Street in the Oregon District. Introduced over the summer to entice more early evening guests, happy hour runs Monday through Friday from 5 – 6:30pm  and features $4 domestic craft beers, $3 domestics, $4 house wines, $4 well drinks, $6 martinis, and 25% off all appetizers.
But the real gems of this new program are the sliders, small burger sandwiches served two at a time. “Small” is relative, though — together, any two of the sliders equal to more than a normal-sized burger. I went in on an empty stomach and couldn’t finish the second slider on my plate. There are three kinds: kobe beef with white cheddar is the most popular, and tuna and salmon are available as well. An order of sliders is just $5, or for $8 you can get a sampler plate with one of all three varieties.

sliders
“There’s been a really good response to the new sliders,” owner Amy Haverstick said of the tuna and salmon, which were added last month alongside the popular beef offering. “One of our chefs has been with us for 34 years, and another has been here for 31. We sat down together and they came up with the happy hour menu items. We’ve gotten great compliments on them all.”

Jay’s also offers a monthly 3 course meal deal  and here’s what’s on the menu for October for $27:

First Course
Beef Barley Soup -or- Herbed Ghost Pepper Créme dressing on grilled Romaine with roasted beets and walnuts

Second Course
Pumpkin Seed-Crusted Salmon with a spicy pumpkin curry sauce served with roasted redskin potatoes or vegetable du jour  -or-    Pan Seared New York Strip steak with au gratin potatoes and herb butter

Third Course
Almond Pear Tar  -or-  Peanut Butter Pie with Chocolate Ganache

Jay’s is also know for their quarterly wine luncheons, and there’s one coming up this Saturday:

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This historic bar dates back to the 1870’s, when it was Ritty’s Pony House.

Italian Wine Luncheon, October 10, 2015 12:30 pm

With Guest Chef Michael Tenore and
Wines with Michael Freeman

Linguine Al Frutti Di Mare
2012 Fiona Di Avellino

Caprese Salad
2012 Greco Di Tufo

Wild Boar Boneless Chop with Roasted Vegetables And Polenta
2012 Tenuta Delle Terre Nere Etna Rosso Calderarra Sottana

Butter Poached Beef Tenderloin with Mushroom Ragu and Truffle Fries
2010 Ciacci Piccolomini Brunello

Almond Cake
2005 Lucignano Vin Santo

For more information about Jay’s Seafood or to make reservations call 937-222-2892.

Filed Under: Dayton Dining Tagged With: Happy Hour, Jay's Seafood

New Owner Breathes Life Into Dog’s Breath Tavern

September 18, 2014 By The Food Adventures Crew 1 Comment

Gary Leasure, New Owner of Dog’s Breath tavern

Been chasing your tail looking for a good watering hole?

New things are happening under the woof, err. roof at Dog’s Breath Tavern on Whipp Road in Kettering.  New owner Gary Leasure has already set some of his vision in motion.  Keeping with the dog theme, he has revamped the menu and promises even more improvements and innovations.

As for drinks, he is focusing on having beer available from every Dayton Brewery.  You could literally do a brew tour without leaving your bar stool.  He is working out distribution with some of the breweries, and has some Dayton beers on tap already.  Right now they have Toxic, Warped Wing, and Yellow Springs Brewery beer on draught.  Dog’s Breath will feature Ohio Breweries on tap as well.  Click HERE for full beer list.

Gary has owned bars before and he hopes to use his experience to make some big changes.  Some things to look for are pool leagues, dart leagues, karaoke,  NFL game specials, new HD TV’s, and bands every week.  The huge restaurant provides a great venue for live music, and a fun atmosphere for watching sports.  Unofficially, one area could be called the “Dawg Pound” and another the “Jungle.”

“Shed” what you knew about this place and let us “retrieve” the scoop on this revamped spot.

HERE’S THE SKINNY:

 — The tavern is located at 1912 E. Whipp Rd in Kettering,

— Hours are:  Mon – Thurs: 3pm – Midnight,   Fri – Sat: 11am – 2:30am, Sun: 11am – Midnight

— FREE POOL on Tuesday nights

Homemade “Bones” like this Ham and Cheese Roll

— Wednesdays are Warped Wednesdays, $1 off Warped Wing pints,  and open mic night

— Thursdays Trivia Nights and $1 off all bottle or draft IPA’s

— Fridays is karaoke and Saturday they have live bands !

 

MUST EATS:

— HAND ROLLED “PULLED PORK BONE” (Egg Roll): The pulled pork bone is served with cole slaw for “dipping.”  They hand roll their homemade egg rolls. Let us tell you, this is their signature appetizer, and some good stuff.  If you don’t like pulled pork, you gotta try the Ham n Cheese rolls, the Turkey Club rolls or the Reuben rolls.  They are all fantastic and made in house !

— DEEP FRIED PRETZEL BITES: Yes deep fried..  This twist on a familiar favorite will make  you “roll over and beg for more !”  The taste is a bit crispier and the pretzels are dusted with a cinnamon spice and some soft of  hot spices.  The bites are served with a honey mustard for dipping that is essential.

Yellow Springs Beer, Warped Wing and more on tap NOW at Dog’s Breath Tavern

— THE DOUBLE BUTTER BURGER: 2 burgers and a mountain of a sandwich.  Here’s the secret: before they cook the burgers on the tabletop fryer, they slap each side with some butter.  You can taste the difference. And cheesey?  OMG they put a ton of American cheese on this one to hold it all together.  Top it how you want it and go town like a hungry Rottweiler.

Honorable Mention: The Buffalo Wings aren’t bad, and go great with a local beer.

The owner promises even more good things to come.  Look for the menu and kitchen to expand, and for some more unique food items and local beers.

So don’t bark, just take some bites at Dog’s Breath Tavern soon.  It is a heck of a place to enjoy some adult beverages, watch some football, shoot pool or take in a live band.  We won’t “hound” you any more.

Speaking of a howling good time, make sure you “LIKE” Food Adventures on Facebook by clicking HERE !  Over 3,000 loyal fans can’t be wrong !

Check out our photo gallery below from our visits to Dog’s Breath Tavern !   You won’t see this anywhere else…. Dog Breath’s Full Menu —>  Page 1      Page 2

[flagallery gid=108]

Filed Under: Dayton Dining, Food Adventures Tagged With: #daytonfood, $1 off, bada bing, bar, baseball, Beer, Big Ragu, billiards, bones, breweries, burgers, butter, butter burger, Centerville, cheese, crew, darts, Dayton, dayton beers, dayton breweries, deep fried, dog's breath, dogs, draft beer, draught, egg rolls, Food Adventure, Food Adventures, Football, game, ham, hamburger, Happy Hour, hot wings, karaoke, Kettering, live band, live bands, live music, nfl, night, ohio, on draft, on tap, open mic, pool, pretzel bites, pulled pork, reuben, sauce, specials, tavern, turkey club, TV, tvs, Warped Wing, whipp, wings

Stubbie’s in Vandalia: Beer, Bands and Bites + ***$20 gift Certificate CONTEST***

January 17, 2013 By The Food Adventures Crew 27 Comments

Try the Fajita Bites at Stubbies

Our Food Adventures Crew is normally talking about restaurant menus.  In this case, we are talking about a popular Ohio band called “The Menus” who will be performing on Jan 25th at Stubbies Bar .   Located at 722 W. National Road in Vandalia, Stubbie’s is a popular spot to see local bands and cut loose with some libations.  The venue is set up perfectly for live music, seating 200 people with additional standing room for 100 more.  The open atmosphere is casual and has a sports bar feel to it as well.  Who wouldn’t love to “rock out” with some of Dayton’s finest bands while grabbing some good bar food?

Stubbies has a small menu, with some highlights.  We have some Food Adventure suggestions to help you “eat to the beat.”
Our first recommendation is one of the unique appetizers offered by Stubbies called Fajita Bites. These deep fried treats are essentially a small egg roll type wrapper filled with steak, onions, green peppers and gooey cheese.  Think of them as a kicked up version of  pizza rolls.  They are so good, you will be craving more.    Tasting somewhat like a cross between a cheeseteak and a steak fajita, these spicy bites were easily our favorite appetizer at Stubbies.  They are served with dipping sauces of cream cheese and salsa.  We found the cream cheese dip to be the perfect accompaniment.

Pepperoni Thin Crust Pizza

Wings are also a favorite at Stubbies.  Served hot, mild or BBQ, the wings are cooked just right.  For a zesty tang with just a little sting, we suggest the hot flavored wings.  Place your order and relax.  With many TV’s around the bar and dining area, it can be the perfect place to grab some wings while watching your favorite sporting events.

Got  a hungry group at your table?  Stubbies offers thin crust pizza.  Baked in a stone oven to ensure a crunchy crust,  the pie may be topped with any or all of these ingredients: pepperoni, onions, sausage, mushroom, green peppers, banana peppers.  Not a bad pairing with a pitcher of beer.  Stubbies also offers chicken tenders, nachos, and your typical fried appetizers.

The menu is an added benefit, but the big attraction here is great live music and drink specials.  Some of the drink specials include Imports for $2.25 on Wednesdays, $4 pitchers on Thursdays and $4 bombs on Sundays.

The staff is super-friendly.  We especially enjoyed visiting with part owner Dennis Dorko who made us feel right at home.  He told us that Stubbies is part of an upcoming charity event called the “Bud Light Barstool Open” on Saturday Feb 23rd which benefits United Rehabilitation services of Dayton.  You can sign up for the event at Stubbies.  The Bud Light Barstool Open is a fun indoor, miniature golf outing through 9 bars in the North Dayton area.  Teams of four golfers travel from bar to bar completing a total of 9 holes to raise money for children & adults with disabilities.  For 14 years Stubbies has helped sponsor this event, and owners Dennis Dorko and Steve Skinner will continue to support this great cause.

Stubbies in Vandalia on 722 W. National Rd

Make sure you put Stubbies on your concert radar and check out some of the area’s best live bands.  Don’t miss the hugely popular group, “The Menus,” on Friday Night Jan 25th.  The stage setup, comfortable seating, full service bar and food offered, make Stubbies a perfect place to see this gig with some friends.  Want to get your rock fix even sooner?  Visit Stubbies this Saturday for the band Ithika and grab some fajita bites.   Other upcoming bands include: Detrimental on Jan. 26, DJ Ryan on Feb. 1, Bad Mojo on Feb. 2, DC Connection on Feb. 8 and Loudhouse on Feb. 9.

Dont forget to “like” Food Adventures on Facebook by clicking HERE !

WANT TO WIN A $20 GIFT CERTIFICATE TO STUBBIES ??  Use the entry form below and comment below on this article to enter and tell us why you should win or why you love Stubbies.  A winner will be chosen at random on Monday!

[form 55 “DMM Contest Entry – Generic”]

[flagallery gid=21 name=Gallery]

Filed Under: Food Adventures Tagged With: barstool open, Beer, Big Ragu, chef house, concerts, Dayton, DaytonDining, drink specials, fajita bites, Food Adventure, Food Adventures, Happy Hour, hungry jax, live bands, live music, local bands, pizza, Stubbies Sports Bar & Grill, the menus, United Rehabilitation Services, vandalia

Lots to See at Blind Bob’s

September 20, 2012 By The Food Adventures Crew Leave a Comment

The Italian Burger

Tucked into the Oregon District is a pub with personality called Blind Bob’s.  Cheap drink specials and a unique spin on food has locals becoming loyal regulars.  The Big Ragu first heard of Blind Bob’s through word of mouth, all of which was good.   We were lucky to visit the eatery for a DaytonMostMetro.com Happy Hour event in late summer.   On our next Food Adventure to Blind Bob’s, we ate dinner with Heater from the Dayton Dragon’s.  You never know who or what you are going to see at Blind Bob’s.

You want unique?  How about a cream of pickle soup that is one of their most popular items?  It is sweet, creamy and will leave you wanting more.  Also addicting is the Hummus and Pita Chips appetizer.  You can’t go wrong with homemade pita chips and creamy hummus.

Pickle Soup – This is a must eat !

Blind Bob’s burgers are top notch, with specialty choices like the Italian Burger which is a  half-pound patty, stuffed with provolone, basil, and green peppers. It is then topped with marinara and caramelized onions.  Is your mouth watering yet?  The burger was juicy and the toppings were amazing.  Another specialty sandwich we would highly recommend is the Crabby Patty which includes a handmade crabcake on a bun.  It is topped with sauteed onions, peppers, and provolone cheese, smothered in herbed aioli.  It will have your taste buds rocking and rolling.

Other great menu items worth a try are the Ultimate Falafel Wrap and the Grilled Peanut Butter & Jelly Sandwich.  Actually, they call the choices “sammiches” on the menu.  You know it tastes good with a name like sammich.  We were pleasantly surprised and “blindsided” by the superb menu that quenched our Food Adventure appetite.

Just a buck on Monday nights – Mickey’s 16oz

Drink specials?.. Yeah they have those.  Everyday prices are $2 Miller High Life and $1.50 Pabst Blue Ribbon beers.  On Monday’s the Mickey’s 16 ounce cans are only a buck!  Happy Hour at Blind Bob’s means $2.50 well drinks and 75 cents off all bourbon.  They have an eclectic selection of a few drafts, one of which Big Ragu loved called Leinenkugel’s  Lemon Berry Shandy.  It was refreshing and fruity, so The Big Ragu checked his man card at the door and ordered another.  We also enjoyed a bottle of “Hop Baron.”

But there is more to see at Blind Bob’s.  Their website calendar is packed with trivia nights, karaoke, open mic nights and live bands.   The historic building lends itself to the charismatic appeal of this locally owned eatery.   Blind Bob’s is definitely a great place to grab dinner and an adult beverage.  With a fun atmosphere inside and the Oregon District right outside, this place is a blast.  So, next time you are wanting something different for a bite and a drink, ask yourself: “What about Bob’s?”

Have you been to Blind Bob’s?  Please comment below and tell us what you thought of this Dayton pub. 

Are you a Facebooker?  “Like” Food Adventures  HERE !

[album: http://www.daytonmostmetro.com/wp-content/plugins/dm-albums/dm-albums.php?currdir=/wp-content/uploads/dm-albums/BlindBobs/]

Filed Under: Food Adventures, The Featured Articles Tagged With: Big Ragu, Blind Bob's Tavern, bourbon, burgers, cream of pickle, Dayton, DaytonDining, Food Adventure, Happy Hour, heater, high life, mickeys big mouth, Oregon District, pabst blue ribbon, picke soup

American as apple…cider

September 30, 2011 By Brian Petro 2 Comments

William Henry Harrison

I will drink…to getting your vote!

The presidential campaign of 1840 was going to be a hard fought one between Martin Van Buren and William Henry Harrison. In an attempt to paint Harrison as an old geezer who could not handle the strain of the presidency, a Democratic newspaper stated that “[g]ive him a barrel of hard cider, and … a pension of two thousand [dollars] a year … and … he will sit the remainder of his days in his log cabin.” Harrison, to show what a hard working regular guy he was, used that statement to start calling himself the “log cabin and hard cider candidate”. Harrison’s political rallies were swimming in the apple based beverage, and there are stories that people who voted for him on Election Day were given even more of the hard stuff. All of that helped to give Harrison an electoral landslide.

Modern drinkers most likely would scratch their head at this. How is hard cider a draw? Isn’t that a drink that people who can’t handle real liquor drink? It is too fruity and sweet for anything but a lightweight drinker to be able to handle. Prohibition killed many fine distilleries and truly altered the flavors that Americans sought for their cocktail time. Hard cider was one of the casualties.

Apples ready for pressing

Melrose apples, ready for the press.

Hard cider was widely considered a working man’s drink through the end of the 19th century, but was also on the table at every fine dinner in the United States. George Washington at one point offered it for votes. Thomas Jefferson brewed it while he was searching for a sturdier grape to bring to the United States for wine production. John Adams drank a tankard of it every morning (to soothe his stomach), and many children had it with their breakfast through the 1830’s.  The love affair with cider began in the 1620’s when copious amounts of orchards were planted with English apples from Massachusetts to Virginia. The apples we enjoy today are not native to our land. Before colonization, America was a land mainly of inedible crab apples. When the apples matured, some were used for baking and eating, and some were pressed into what we know as apple cider, which they referred to as “soft” cider. It was unfiltered and unpasteurized, so it did not keep for a long period of time. More often, they pressed the apples and added yeast to them to encourage the fermentation. Fermentation made any beverage safer to drink than the water that was available, because the process killed bacteria long before Pasteur developed the process that bears his name.

While the colonies were producing  enough grains to feed themselves (and make some beer and whiskey on the side), and many people tried to cultivate grapes to produce wine in the unforgiving costal climate, apples were plentiful. And cider is not incredibly difficult to make (squeeze juice, add yeast, wait). Depending on the sweetness of the apples, most ciders naturally ferment to an ABV of around 5% (right around typical lager beer ABV). With the addition of some natural flavorings and sugars that come from honey (which the colonists could also cultivate), molasses (which they could import from the Caribbean), or maple syrup (plentiful in New England), the ABV of ciders can get up to 14%, which is more on par with wines. In the United States, for tax purposes, ciders are defined as beverages made from apples with no more than 8% ABV. If it goes higher than that, it becomes classified as a wine.

Apple Orchard

The legacy of Johnny Appleseed: Cider for the pioneers

There are many reasons that people look to when searching for the demise of hard cider as a staple of the American drinker. It was not long after the 1840 election that the country began to see the decline in demand for cider. One reason may be the faster expansion to the West. The country was growing at a rapid pace, and apple trees take a few years to mature. People were not planning on planting an orchard then staying around to see it grow. Johnny Appleseed was made famous by planting apple orchards all over this great state, and those apples were most likely used to make barrels and barrels of cider. The people that were pushing this expansion to the west were of German descent, and bringing a new style of beer, the lager, to the United States. Lager beer was safer to create than the ales the English brought over (less risk of spoilage and contamination), and Adolphus Busch embraced the railroad and refrigeration to spread this type of beer across the country. It was also at this time a small group of people made serious inroads to stop the excessive amounts of drinking that marked the beginning of the 19th century through the Temperance movement. People began to cut back on alcohol consumption, and cider was a large part of that consumption, especially in the east.

With the beginning of the craft beer movement in the 1980’s and 90’s, hard ciders began to make a comeback in America. They never really lost their popularity in Europe, being a staple there since England was still ruled by the Celts. Woodchuck, Cider Jack, Hornsby’s, and Woodpecker lead the charge back from obscurity to the big stage of American drinking, but it no longer had a big place at the table. Like Zima, Smirnoff Ice and other malt beverages, they were seen as a novelty, not a piece of Americana resurrected from obscurity.  It was not until the later additions of their European brethren like Strongbow and Bulmers that the cider market earned some gravitas. Crispin, based in Minnesota, has also added to that heft, giving America a little more credibility when brewing a less sweet, crisper cider. Crispin and other ciders have started to move away from strictly apples, including pears and other flavors in their ciders. The evolution of cider has gone organic as well, with Samuel Smith adding cider to their wide range of traditional beverages. Rhinegeist is one of the first Ohio brewers to add hard cider to their stable, offering a Dry Hopped and Semi Dry version in cans.

A wide variety of ciders are available around the area, with the best selections being in your local liquor stores. Arrow Wine and Belmont Party Supply both have a fine selection. Maybe you would like to try your hand at it yourself? As was mentioned earlier, it is not incredibly difficult to do, cider being more akin to a wine than beer. If you are an adventurous spirit, Sally’s Place has a very simple recipe you can try, with just a few purchases from a local brew store. Cheers!

Filed Under: Dayton On Tap Tagged With: Cider, Cider history, Dayton Ohio, DaytonDining, Happy Hour, hard cider, National Apple Cider Day

Martini Madness

June 20, 2011 By Jacqui Boyle Leave a Comment

The best things in life come in martini glasses.

That is the valuable, out-of-the-classroom lesson I learned last Friday when my roommates who graduated this May came back in town for the University of Dayton’s annual Alumni Weekend to, in one of my friend’s words, “relive the glory days of one month ago.”

I wish every weekend was Alumni Weekend: Enjoying drinks and appetizers at Bar Louie with some of my best friends!
I wish every weekend was Alumni Weekend: Enjoying drinks and appetizers at Bar Louie with some of my best friends!

After bouncing around ideas on how to start our weekend off right, we quickly agreed upon catching some drinks and food at Bar Louie, 4492 Glengarry Dr., in the Greene Town Center. Much to my surprise, this “casually cool” bar and restaurant offers a “Happy Hour with Louie” from 4 to 7 p.m. Monday through Friday.  How have I missed this amazing offer for the past four years?!? Have I been living in a cave?! I couldn’t have been more disappointed in myself.  The sweet happy hour deals include $3 drafts, $5 martinis, $4 glasses of wine and select half price appetizers.

I wanted to make sure I made up for tragically wasted years without this happy hour in my life, and studied the menu extensively before making a decision.

This Pom Peche martini, a mix of pomegranate syrup, mango purée, orange juice and Sprite, was simply exquisite!
This Pom Peche martini, a mix of pomegranate syrup, mango purée, orange juice and Sprite, was simply exquisite!

The first solid choice of my night was ordering the Pom Peche martini. The magical bartenders mix absolut apeach, pomegranate syrup, mango purée, orange juice and Sprite together to make this fabulously fresh drink. My martini, served with an orange slice on the side, was sweet, summery and sophisticated.

These drinks were hard to turn down, though, and will be on my list for my next happy hour adventure:

-Diva, made with SKYY Pineapple, PAMA Liqueur, pomegranate syrup, pineapple juice and pineapple;

-Effen Good (I want to order this just so I can say “Give me the Effen Good one.”), a mix of Effen Cucumber, mint, fresh lime juice, cucumber and agave nectar; and

-The Abbey, made with Hendrick’s, fresh grapefruit and lemon juices, pure cane syrup, grenadine, and lemon twist.

While enjoying my drink and feeling young and hip amongst young professionals sitting at nearby tables, appetizers were served. Three of my friends decided to try the bruschetta pomodoro, and were kind enough to share with me. Probably because I couldn’t stop staring — This was the most beautifully arranged hors d’oeuvre I have ever seen.

Served in a giant martini glass, the grilled country pieces of bread are topped with a generous amount of garlic, tomato, oil, basil and parmesan. I’ve studied abroad in Rome and enjoyed tons of delicious Italian plates, and Bar Louie’s bruschetta is still TOP of the line on my list.

My beautiful friends Kim and Anna shared their half-price bruschetta pomodoro appetizer with me. It was stunning, unique and tasty -- Everything I could ever ask for in a hors d'oevre.

My friends Kim and Anna shared their half-price bruschetta pomodoro appetizer with me. It was stunning, unique and tasty -- Everything I could ever ask for in an hors d'oeuvre.

This appetizer doesn’t survive on good looks alone, though. It has a unique taste and decent price (normally $6.99; $3.50 during happy hours) to back it up, and is by itself a perfectly satisfying meal.

Other select happy hour appetizers specials abound. If bruschetta pomodoro isn’t the right choice for you, check out the half-price:
-Spinach & artichoke dip (with tortilla chips);
-Crispy calamari (flour dusted, crispy fried, with cocktail sauce);
-A cheese or chicken quesadilla (with sour cream, pico de gallo and guacamole);
-Trio dips & chips (with salsa, guacamole and queso);
-Farmer’s Market Pizza; or
-Boneless wings.
Share them with your group, or consider ordering one or two items for a meal. You won’t be able to hold back. Or stop admiring the serving platters.

Bar Louie’s daily hours are from 11 to 2 a.m. You’ll feel classy in this restaurant and bar, full of contemporary photography, mosaic tiling, modern lighting and several plasma TVs. The menu, offering appetizers, pastas and entrees, along with beers, cocktails, microbrews, and wines by the glass and bottle, is worth checking out.

If you are looking to wind down after a tough day at work, or just want to start your weekend with a drink and meal with some good friends, stop into Louie’s between 4 and 7 p.m. for three hours of pure happiness.

Filed Under: Dayton Dining Tagged With: Appetizers, Bar Louie, Bruschetta pomodoro, Happy Hour, Martini, Pom Peche

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