Lunch

lunch opens in Troy Feb 1st!

January 31, 2018 By Lisa Grigsby

There’s a new spot for lunch in downtown Troy, a ‘pop-up’ lunch spot open M-F with food provided by local restaurants, caterers and food trucks.

Lunch co-owners Karen Boone, Chief Operating Officer with Minesinger Companies, and Jessica Minesinger, Chief Executive Officer with Minesinger Companies, frustrated by the lack of lunch choices in downtown Troy, so they’ve created this space to be a quick-serve eatery, that they will sub-lease to food businesses through out the Miami Valley.

Its grand opening is set for Thursday, Feb. 1, and its staff will be serving meals Monday through Friday from 11 am to 2 pm.

Lunch’s space is also available for rent for a special events, with flexible seating arrangements for up to 32 guests, but can hold up to 49. You can hire your own caterer, or make your own food, play your own music, and use the flat screen TV for presentations! Contact them at 937.875.4633 for more info.

Let’s Do Lunch – Special Holiday Hours At Carvers, Jay’s and Rue Dumaine

December 11, 2016 By Lisa Grigsby

One of the best things about meeting friends for lunch during this holiday season is the additional choices we have from these restaurants that have added lunch hours just for December. From experience we suggest you may want to call for reservations!

Rue Dumaine
1061 Miamisburg-Centerville Road, Washington Township
Wed, Dec 14, 21 & 28, 11am – 2pm

Menu for Dec 14th lunch:

Cauliflower Soup with caraway croutons $6.5

Dumaine ~ tender salad greens, balsamic vinaigrette, dried cranberries, sheep’s milk feta, sunflower seeds $8.5

Salad of Belgian endive, Fuji apples, watercress**, walnuts, blue cheese, Banyuls vinaigrette $10

Charcutière…pork rillette, prune jam, Dijon dollop, mound of cornichons, grilled Farmhouse bread $12

House-smoked Skuna Bay salmon & Yukon potato hash with spinach** & leeks,pan-fried farm fresh egg** $16

Grilled fresh fish (TBD), goat cheese gnocchi, Jamestown pea shoots**, roasted beet**-pickled shallot-caper relish, tarragon emulsion $16

Hill Farm chicken CORDON RUE ~ pan-seared chicken quarter, house-cured ham & Gruyere, draped with a Dijon veloute, petite green beans $16

Beef burger*, Gruyere, griddled onion, Dijon $13

Pommes frites $5

Haricot vert $5

Vanilla bean-orange tapioca pudding, winter compote $6

Buttered walnut gelato, beurre noisette madeleine $6

Flourless chocolate torte, peppermint-bittersweet chocolate ganache, crushed peppermint candy garni, peppermint anglaise $6.5

Carvers Steaks & Chops
1535 Miamisburg-Centerville Road, Washington Township
Mon – Fri 11:30am -2 pm through Dec 23rd

will offer their regular menu along with some special lunch selections

Jay’s Seafood
225 E. Sixth St, Dayton
Mon – Fri 11:30am -2 pm through Dec 23rd

Appetizers
Fresh Oysters* On the Half Shell………………. each $ 2.75
Shrimp—Jumbo 6/8 Gulf shrimp Large peeled………………………… each $ 4.25
Clam Chowder     Cup   $ 4                                      Bowl     $ 7
Crab Cake Pan-fried jumbo lump Maryland crabcake. Served with creamy cole slaw   $ 11
Calamari Strips Baked with garlic butter or fried and served with red sauce            $ 10
Mozzarella Cheese Strips With honey mustard sauce……………. $ 8
P.E.I. Mussels   Fresh Canadian Mussels steamed in white wine and garlic butter      $ 10
Crab Rangoon (3) Luscious bites of crabmeat tucked into wonton wrappers and fried to golden perfection $ 7

Sandwiches
Sandwiches served with chips—Substitute Fries $2.00

Sliders (3) Kobe beef burger, salmon and tuna … $ 11
Slider Sampler One of each… $ 11
Cod Sandwich Wild cod fillet battered and fried, served on a Kaiser roll with lettuce, tomato and tartar sauce…. $ 13
Fish Tacos Chef’s selection of seared fish in grilled soft corn tortillas withshredded cabbage, pico de gallo, spiced lime sour cream and cilantro……. $ 11
Italian Chicken Sandwich Grilled chicken breast with pesto aoli, provolone cheese, grilled romaine and
marinated tomatoes on a baguette… $ 12
Grilled Portabella Mushroom Sandwich Portabella Mushroom, zucchini and roasted red pepper, arugula, red onions, tomatoes and goat cheese on a toasted bun…. $ 12
Lunch Entrees
Lunch entrées include a Garden Salad—For $3 substitute Jay’s Signature Spinach Salad, Caesar Salad topped with parmesan cheese and garlic herb croutons or a cup of chowder

Jambalaya
Crayfish, duck and sausage served over rice in a lightly spiced sauce………. $ 14
Linguine ai Frutti di Mare
Linguine tossed with shrimp, scallops, mussels and chopped clams in a white
wine garlic butter sauce……………………………………………………………………. $ 15
Bourbon Spiced Salmon
Fresh Atlantic salmon lightly blackened and served on horseradish mashed
potatoes with our house made New Orleans style bourbon sauce………….. $ 16
Grilled Diver Scallops
Grilled with ginger soy sauce and a touch of scotch with your choice of potato
or vegetable…………………………………………………………………………………… $ 21
Greek-Style Swordfish
Fresh swordfish baked with a lemon, caper basil sauce served on seasoned
spinach with crumbled Feta Cheese………………………………………………….. $ 17
Fried Shrimp (5)
….. From the southern Gulf of Mexico. Served with your choice of red skin
potatoes or vegetable…………………………………………………………………….. $ 15
Salads
Blackened Salmon Caesar Salad……………………….. $ 16
Blackened Chicken Caesar Salad………………………. $ 14

Fresh Fish—Chargrilled, Blackened or Baked
Choice of roasted redskin potatoes or vegetable

Tuna*            $ 15
Swordfish      $ 16
Wild Cod        $ 13
Salmon           $ 15

Thinking Outside the Kid’s Lunch Box

August 13, 2015 By The Food Adventures Crew

“Banana Dog” – a fun twist on PB&J

It feels like summer barely started and here we are already looking to start another school year! It’s that time of year again where we make sure our kiddos have the necessary supplies, new clothes and even technology to start the school year off right. In addition to being so conscious about your student’s educational needs, let’s explore some creative and delicious options for their appetites!

After all, Food Adventures aren’t just for adults ! Dayton Most Metro’s resident foodie mom, Hungry Jax, is here for some tips on making the most of your children’s school lunches!

EQUIPMENT:

First, let’s talk about the lunch box hardware that is helpful for making health, fun and easy lunches. Obviously, a good lunch box that has a thermal lining will help keep foods fresh and flavorful while it hangs out in your kid’s locker or coatroom. Buy a mini ice pack to toss into the lunch box/bag to further ensure their food stays cold.

Depending on beverages that your child prefers at lunch, a good thermos to keep water, milk or juice cold is also important. Finally, there are so many lunch container options that help parents create their own “bento box” for kids on the market. You can find many options in the food storage aisle of your local grocery store.

SUN-BUTTER:

While peanut butter and jelly has always been a fantastic “go to” for school lunches, these days many schools are not allowing nut butters due to allergy concerns for their students. A close alternative is using Sun-butter, which is made from sunflower seeds. Sun-butter has a very similar taste and consistency to peanut butter! Some kids might notice the difference right away, but keep offering it to them and they eventually will get used to it. You can find sun-butter in most grocery stores in the natural foods section.

TOO CRUSTY?

Do your kids not like the crust on their sandwiches? Get creative! Use large cookie cutters to cut their sandwiches into fun shapes! You can also buy actually sandwich cutters that are made to cut the shapes out to as close as the edge as possible so as to not waste any food.

Now THIS is a fruit roll-up!

TORTILLAS TO THE RESCUE:

Hungry Jax will vouch that when in doubt, put food rolled up into a tortilla and a kid will eat it. Just about any sandwich filling can be rolled up and even sliced into pinwheels! One of her family favorites is taking 8oz of cream cheese and whipping it with a tsp of vanilla and tsp of lemon zest. Slather a wheat tortilla with this mixture and then add fresh fruit. Roll up and leave whole or slice it up! A refreshing lunch that’s not the same old lunch meat or pb&j! And it’s versatile! Instead of a sweet cream cheese, go savory with chopped herbs and veggies!

DO THE DIP:

Another thing that kids like to do: dip their food into stuff. Why not make some fresh humus and chop up some veggies or pitas to dip? Slice up a baguette, pepperoni and mozzarella and let them dip it in homemade marinara for a fun play on pizza.

HOMEMADE vs STORE MADE:

Are your kids a fan of those popular pre-made lunch containers found in the refrigerator section of the grocery store? You know the ones: they have slimy, pre-cut lunchmeat, cheeses and crackers? We aren’t. And here’s why: we can create our own version for cheaper and healthier. Buy a stack of the segmented lunch containers (one for each day of the week). Chop up your own meats and cheeses on Sunday night and divvy them up within the containers. The night before or morning of, add crackers, fruit/veggies and whatever else you want. Boom. You just saved yourself money and preservatives.

SMOOTH & HEALTHY MOVES:

Do your kids like smoothies? Make a batch of smoothies on Sunday. Freeze them in small containers and on the morning of school, toss one in their lunch bag (don’t forget the straw). By lunchtime, the smoothie will have thawed enough to drink! It also duos as an ice pack!

Homemade granola is a great addition to a healthy lunch!

Yogurt is another great option. Let your kids build their own yogurt parfaits! Buy a tub of yogurt and divvy it up into small containers on Sunday night (yes, we are keeping you busy on your Sundays). Chop up fruit for them to add as well as granola! Even toss in some chocolate chips for a special treat! Your kids will have fun assembling their parfaits and you can feel good that they are getting a healthy meal!

Salads are another great option where you can include healthy and fun options. Also consider pasta salads!

With a little forethought and preparation, you can provide your kids (and yourself) with healthy and fun lunch options that are more affordable and creative!

INTERNET & INPUT:

There are so many ideas out there on the internet! Start a Pinterest board and let your creative juices flow! And don’t forget to let your kids help! Make it a part of their nightly routine to put a lunch together for the next day. Get their input on what’s easy to eat but still fills them up. It only takes an extra 10 minutes a day to prepare your kids for the ultimate Lunch Food Adventure!

Check out some of our favorite go to websites for great recipe ideas!

WEELICOUS – a fantastic website for family meals!

100 DAYS OF REAL FOOD – learn how to feed your family with out all the preservatives!

EATING FROM THE GROUND UP – copycat those popular store bought favorites!

We hope our tips gave you a few new ideas to get the most out of packing your kid’s school lunch. Think outside the lunch box and your children will be grateful.

Want more scoop on everything food and Dayton area restaurants? The join the thousands who follow Food Adventures on Facebook by clicking HERE! You can also follow the incredible food photos of Hungry Jax, Chef House and the Big Ragu on Instagram by clicking HERE.

Homemade granola bars are quick and easy and even freeze well!

Toss in a heathy muffin into your child’s lunch as a fun way to give them their veggies!

Video Proof: Amber Rose Restaurant is Haunted !

October 30, 2014 By The Food Adventures Crew 4 Comments

The Ghost that Haunts The Amber Rose

First and foremost, The Amber Rose Restaurant has some of the most delicious comfort food in Dayton. This eatery has some terrific Eastern European style food. But there is a spooky side to this place on 1400 Valley Street in Dayton. Yes, this Food Adventure fright comes right in time for Halloween. That’s right, Big Ragu and the Crew have the inside scoop on the The Amber Rose.

HERE’S THE SKINNY:

— The building was built in 1912 by Sigmunt Ksiezopolski and was a general store through the 1980’s

— In 1989 Elinor Sluzas bought the building and opened the Amber Rose a year later. The menu was her own Lithuanian recipes, and her twists on Eastern European favorites.

— Named Amber Rose for the Amber jewels mined in Lithuania and Northern Europe, and Rose symbolizing love and compassion.

— in 1998, owner Joe Castellano bought the restaurant, and still uses Elinor’s recipes. The entire staff is very friendly.

— Practically every item is homemade. This is a restaurant that does things the way it should be… from scratch. If it isn’t made ‘in-house,’ it is bought from local vendors.

— The Amber Rose does a lot of catering for business events, weddings, etc. In fact, it is the largest part of their business.

— Banquet Room upstairs, and a meeting room as well, allows an option for wedding receptions, or a private Food Adventure (stay tuned)

HERE’S THE SCARY:

Longtime Server Aimee who shared the ghost video with Amber Rose Owner Joe Castellano

— The Amber Rose and its story appear in the book “Haunted Ohio III”

— The daughter of the original owner of the building is said to haunt the main level and upstairs of Amber Rose. Her name is Genevieve Ksiezopolski, and is also known as “Chickie.”

— Long time waitress Aimee has witnessed glasses flying off the shelves

— Owner Joe Castellano has seen lights and fans turned on in the upstairs office, after he had turned them off.

— One of the restaurant cooks claimed to have seen the ghostly apparition of Genevieve aka “Chickie.” He says the spirit was in front of him, then lifted up her ruffled dress slightly, and walked out of the room. Now comes the unexplainable part…. There are security cameras throughout the restaurant including the kitchen. When the management heard the cook’s story, they decided to pull up the surveillance tape. What they saw was a small, bright, white orb enter, circle and leave the room at the same exact time the cook said he saw the ghost. Eerie.. Is it proof of a ghost, or just a coincidence?

HERE IS THE VIDEO: YOU BE THE JUDGE –

— Paranormal investigators visit the restaurant each year and claim that a second ghost, named Richard, inhabits the basement.

MUST EATS:

— DELUXE POTATO PANCAKES: This appetizer is covered in cheddar-jack cheese, bacon and scallions. The crispy circles are and served with sour cream, for a rich indulgence you wont soon forget.

— ELINOR’S SIGNATURE TURTLE SOUP: An amazing must eat! If you have never had turtle soup, don’t be afraid. It is a cross between vegetable soup and chili. We challenge anyone to try a cup and tell us it is not delicious.

— PIEROGI & ONIONS: This “old country” favorite is a rarity in Dayton. Amber Rose does it right. Homemade pierogi dumplings with sauteed onions, served with a side of cream cheese. If you have never had pierogies, they are dumplings filled with potato. It makes for a rich, filling comfort food, and a favorite in Poland.

— THE TRADITIONAL REUBEN: Stacked high with thinly sliced corn beef, the sandwich is then topped with sauerkraut. Condiments slapped on include 1000 island dressing and swiss cheese. The finishing touch is grilling the rye bread. A Food Adventure on a plate, indeed.

— THE WARSAW MEDLEY: This dish features four of the restaurants specialties. First, the CABBAGE ROLLS, which are one of the best selling items at the restaurant. The dish also features a sausage link, HOMEMADE SAUSAGE, so it is the real deal! Thirdly, the SAUERKRAUT. Now listen, we are picky on our sauerkraut and The Big Ragu says this sweet recipe is the best sauerkraut he has ever eaten. It is a Lithuanian spin on German Sauerkraut, and has less of a “sour bite.”

Like Reuben Sandwiches? Try The Amber Rose version on for size….

— THE HUNTER SCHNITZEL SANDWICH: Hand breaded with pretzels.. need we say more? The pork loin is then golden fried, and served on a hoagie bun with lettuce, tomato, onion and dark mustard. Opt for the Hunter Dinner instead, served with no bread, but covered in a creamy mustard sauce.. all homemade !

— ANNUAL “OKTOBERFEST”: During the month of October, your first draft beer is 10 cents, and the ones after are $1.50.

Honorable Mention: Two other favorites include the Polish Sausage Stuffed Mushrooms and the German Bier Cheese Dip served with pretzels and rye bread.

We recommend stopping by this incredible unique and lovable restaurant. Become enchanted by the old world menu, and the savory dishes. The food is complimented by the atmosphere of stained glass accent windows and tin ceilings for a European Cafe feel.

Get some spirits at the bar and maybe say hello to the spirit known as “Chickie.” Remember, roses are amber, violets are blue, eat the delicious food and you may get a BOO! Happy Halloween, Foodies !

Want more scoop and killer pictures of the Miami Valley’s best food places? Then follow Food Adventures with Hungry Jax, Chef House, The King and the Big Ragu on Facebook by clicking HERE. We are not food critics, we just love to eat! Check back for our weekly articles on Dayton Most Metro, where we share the best local eats with our fellow Daytonians!

[flagallery gid=115]

A Second Helping of … North China Restaurant

August 22, 2014 By The Food Adventures Crew Leave a Comment

Mu-Shu Pork before it goes into the “burrito wrapper”

The best deserves a second mention. Our feature article spinoffs, called “A second helping of “ are made for such occasions. You may recall our article over 3 years ago where Food Adventures proclaimed to the world that “North China Restaurant has the best damn egg rolls ever!” We decided North China is worthy of our “Second Helping” feature. So hop on on our Food Adventure and grab some chopsticks, as we break through the Great Wall. Let’s dive into a second helping of one of our favorite places in the Miami Valley, NORTH CHINA !

HERE’S THE SKINNY:

— Things have not changed a at North China a bit since our 2011 article, and that’s how we like it. We have visited North China dozens of times since the last article. Whether carryout or dine-in, we are never disappointed. The food quality is still amazing and so is the consistency.

— The service remains top notch. Your water glass is never empty, and you will never have that “where is our server” look on your face.

— This Centerville eatery is closed every Monday. Also, every year during July, they take a family vacation and close the restaurant for about 10 days.

— Family owned for almost 30 years, you get to know the family when you come here. They are friendly and the place is full of regulars who have been visiting for decades.

The Big Ragu happens to be one of those regulars, and we have eaten almost every item on their extensive menu since 1987.

So now, it is time to list the one-of-a-kind, earth shattering, ground breaking… MUST EATS for North China !

MUST EATS:

— MU-SHU PORK: Like little crepes from the heavens. These delicacies are made table side and are the Chinese version of burritos. First, the tortilla like wrapper is primed with a plum sauce. Then, a stirfry mix of pork, cabbage and veggies are loaded and wrapped. Be careful eating these. The burrito wrapper can also double as a water slide, shooting soy sauce and goodness down your shirt. Big Ragu has a closet full of stained shirts that have been”touched” by his North China Mu-Shu Pork adventures.

— ZHA JIANG MIAN: Say what? We just call this #7 on the Korean Menu. It is “lo mein” type noodles served with a sauce of black bean paste and stir fried pork. This is a special dish that you must ask for. One of the “secret tips” at North China is that they have a Korean Menu by request only. In the mood for an exotic and authentic Food Adventure? Get the Zha Jiang Mian, but make sure you ask them for hot sauce and the dry hot pepper too. Being authentic, it is a little bland but a couple of spoonfuls of hot sauce brings this dish alive !

— THE EGG ROLLS: Handmade, freshly made, every day. The killer ingredient is the peanut dust or peanut paste used in these egg rolls. Dip them in a mixture of soy sauce and sweet and sour, or mustard sauce. The Big Ragu has such a strong addiction to these that we have written letters to Dr. Phil about it.

The Mongolian Chicken is beyond amazing.

— MONGOLIAN CHICKEN: A honey-like glaze sauce on shavings of white meat chicken, over a bed of crispy noodles. You can ask for it “spicy” like the Big Ragu does. It is a perfect mixture of sweet and heat.

— ORANGE BEEF: Lightly fried strips of beef that curl when cooked. This mouth watering dish is made with fresh orange peels, and a homemade brown sauce. The incredible taste of this entree, makes it a favorite.

— CRISPY SHRIMP: A deep fried dish that Big Ragu dreams about every other night. This sweet concoction has a sauce with a yellow tint, and a tiny hot pepper kick. If you wanna play naughty, get this offering over some white rice and go downtown to China Town.

— CRAB RANGOONS or CRAB ANGLE: Hand made every day by the owners. If you order them, you will be fighting over the last one.

Honorable Mention:

Chicken Wings – Those damn chicken wings they serve you at lunch are so deliciously sticky, but you only get one served with a small crab rangoon. Don’t fear friends, you can actually order a plate of these tremendous, sweet wings. Or you just be a pain in the azz and ask for two wings and no crab rangoon with your lunch.

Pot Stickers – Yet another incredible appetizer from scratch. They are steamed, then pan fried for that brown crisp edge. The special soy sauce served with them is the secret to bringing out the pork flavor.

North China’s Korean Menu is by Request Only. Our favorite is this dish, #7 Pork Noodles with Black Bean Sauce (tip: add hot sauce to this dish to enhance flavor)

House Noodle Soup – We have been enjoying this masterpiece since the late 1980’s. It is a huge portion at a cheap cost. The big soup bowl is filled with noodles, shrimp, beef, scallops and a few veggies. Such a large serving that The Big Ragu always takes about half of it home. We suggest you get the “spicy” version, but you have to ask for it.

Szechuan Chicken or Shrimp – The best in Dayton, hands down. Deep fried and a comforting mix of hot and sweet tastes.

Sizzling Rice Soup – The only kind like it in Dayton. Been serving it since 1987. Chicken, broth, light veggies and rice. Makes you feel warm inside.

It was hard for us to just name a few of the menu items, because everything is so good here. But we gave you a decent map to the dishes “you gotta try.” Explore the menu, we have for almost 30 years! So please, head to North China and as we always say .. “Wok dont run.”

A little note on what makes Food Adventures unique:

As our fans know, we don’t go to a place, get a couple of entrees and an appetizer, then write an article. No, no, no.. we are different, we are Food Adventurers. That means we visit a restaurant many times, different days, different times and eat practically everything on the menu before it becomes a feature story on Dayton Most Metro. That’s what’s needed to get a feel for a restaurant. That’s the difference when you are reading Food Adventures. No drive-by visits or shared photo from a restaurant’s Facebook page. Fanatical foodies appreciate the little known secrets and the inside scoop. We do things you won’t see anywhere else: original stories, original events, and original ideas. No stock photos here. This philosophy isn’t something we ripped off or started yesterday. We have been doing this since 2008. Food Adventures isn’t our job, it is our hobby and passion, so there is no agenda. We can be honest about what restaurants we love without worrying about advertising or if they belong to a local club. We are independent and free to write about whatever foodstuffs we want. That being said, please LIKE US ON FACEBOOK if you haven’t already !

Also, check out our photo gallery below of all things good at NORTH CHINA restaurant in Centerville.

[flagallery gid=103]

Milano’s: A Dayton Food Adventure

May 16, 2013 By The Food Adventures Crew 9 Comments

The Atlantic City Italian Sub – Get the baked option with pizza sauce

Atlantic City style subs that would make Snooki proud and Pizza loved by many locals. This is today’s Milano’s. But, Dayton Originals like THE FOOD ADVENTURES CREW remember when there was only one Milano’s on Brown Street. Purists will tell you, the subs tasted better then, because the old ovens were ‘seasoned’ from years of spices burnt into the baking area. Whether you love the “old school, dirty Milano’s”, or the “clean, modern Milano’s”, you can’t deny that this is one of the most popular eateries in the Miami Valley.

HERE’S THE SKINNY:

– Founded in 1969 by Ron Woods and partners after visiting a restaurant in Lima, Ohio named Milano’s. They loved the food so much, they opened a place in Dayton the next year and decided to name it Milano’s.

– Sold to ThreeWitt Enterprises in 2001, revamped Brown Street location in 2005. Opened 2 more restaurants in 2008 in Beavercreek and Miami Township (St Rt 741).

– All-American style menu with subs, pizza and craft beer selections

– Family Friendly with tableside games and an arcade area that kids enjoy

Little known secret: The Calzones are delicious!

– Great outdoor patio dining area for enhanced fun on good weather days, and it smells better than Atlantic City.

MUST EATS:

– Calzones: A little known fact is that the calzones are great at Milano’s. Whatever ingredients you get, there is plenty of mozzarella cheese inside to cope with, so use that marinara dipping sauce.

– Atlantic City Italian Sub: Capicola, and 2 types of salami topped with provolone cheese, lettuce, tomatoes, onions, oil, and spices. There is an option on this sub where they bake the sub and add pizza sauce. This is what makes the sandwich, so get the baked option with sauce!

– The CSP Sub: It comes with capicola, genoa salami, and provolone. It is topped with the usual lettuce, tomatoes, onions, oil, and spices. so good it will make J-Woww say “Wow.”

– Pizza: We think the sauce is tangy and tasty, so no matter what the toppings, you will have yourself a good “Situation.” The crust is made from scratch, daily. Milano’s touts the fact that they were voted favorite pizza in Dayton in 2011. Try it for yourself and let us know what you think.

– Meatball Sub: Have yourself a meatball day and dive into this saucy little number. This sub is filling, fun, a tad messy, but worth every bite.

Honorable Mention: The generous order of Garlic bread with Cheese is as big as the Trump Taj Mahal. The Cheesesteak sub is also worth a try.

Milano’s has decent side salads that go well with any main event. They also have a reasonably priced kids menu. Be warned, this place gets busy during peak lunch and dinner times.

Just in the mood for a beer? The inviting bar area always has some ‘off the wall’ choices on tap or in bottles. It is a great place to unwind with a cold one.

For the record, the Big Ragu, whose last name is Milano, has nothing to do with ownership of the restaurant. It doesn’t stop him from playing tricks on the wait staff with his I.D. from time to time. He wishes he did own it, because the food at Milano’s turns The Food Adventure Crew into a couple of Jersey teens. Please browse through our photo album below for some amazing pics from our Food Adventures to Milano’s.

If you are one of the few who hasn’t tried Milano’s, or you are new to the Dayton area, take a night and check this spot out. Go for our “must eats” and see if you enjoy their Atlantic City tastes.

Daytonians, sound off below!! Are the Milano’s subs better now or did you like the old ovens on Brown Street? Any other comments? Please share them with us!

Want to see more buns? Then “like” FOOD ADVENTURES on Facebook HERE !

[flagallery gid=38 name=Gallery]

Sandwiches Now On The Menu!

September 15, 2010 By Lisa Grigsby Leave a Comment

Downtowners just got another lunch option. The Boston Stoker on 2nd Street across from the Schuster Center will be test-marketing a limited lunch option. You’ll be able to choose a mesquite turkey sandwich, a deluxe ham sandwich, and a veggie sandwich with hummus, sprouts and spinach. Prices will be $6.95 for a half sandwich box lunch to $7.95 for a whole sandwich box lunch, which comes with a side of fruit or a bag of chips. Company officials have had success with this program at their airport location and may expand this program to other existing stores in the future.