Kick off the New Year with a chance to win… and all you have to do is drink beer!!
Dayton, OH 45402
Sat 11am – 10pm
By Lisa Grigsby
Kick off the New Year with a chance to win… and all you have to do is drink beer!!
extended patio at Mudlick Tap House in progress. Photo by Steve Seboldt.
It’s the spookiest time of the year when the sun sets a little earlier, the wind rustles the dying leaves, and there’s a definite chill in the air…
With Halloween fast approaching, the nights are getting a tad bit spookier and if you’re someone who likes to spend these eerie autumn evenings with spooky tales, you’ll definitely want to check out the Mystery, Murder, and Mayhem Beer Dinner at Mudlick Tap House. Angie Hoschouer of Woodland Cemetery will tell the tales and Johnny Clift of Jackie O’s Brewery will share some ales for a specially designed four-course beer dinner paired with some of Jackie O’s Brewery’s finest brews. Throughout the evening, you will be treated to tales of the residents of Dayton’s Woodland Cemetery and their untimely deaths, hauntings, and spooky happenings!
6:00-6:30 pm Welcome pint of Jackie O’s Mystic Mama and Social
1st Course: Sea Foam New England Hazy IPA paired with a house-made Yukon and chive gnocchi with rich tomato sauce
2nd Course: Perpetum Berliner Weiss paired with Jerk spiced short rib with passionfruit glaze and sesame seed
3rd Course: Who Cooks for You Hazy Pale Ale paired with lemongrass and pomegranate rice with chargrilled herb marinated chicken
4th Course: Dark Apparition Russian Imperial Stout paired with a cherry-chocolate stout cake with mirror glaze and a scoop of Madisano’s vanilla bean gelato
135 E 2nd St, Dayton, OH 45402
By Lisa Grigsby
The Plate
Mudlick Tap House, located downtown at the corner of 2nd and St. Clair streets, is launching their new summer menu. According to Proprietor Jennifer Dean, the new menu will combine the lunch and dinner menu, meaning entrees will now be available all day. In talking about the new menu, Jen shared, “we’ve really put a lot of thought into creating a menu with more Gluten Free options and dishes that can be made vegetarian or vegan with slight modifications. Our kitchen staff is great about being able to make meals that can accommodate any dietary restrictions.”
Mudlick is hosting a Gluten Free Cider Dinner this Wednesday evening. Joshua Raboin, CEO and head brewer of Redhead Ciderhouse will join Executive Chef Jason to talk you through the cider-making process while taking you on a culinary adventure highlighting the flavors of each dish paired with cider. You can do the whole prix fixe meal for $50 or order it a la carte from 5- 10pm.
scallops
spinach salad
Wiki Leeks
When asking Jen what the highlight of the new menu are, she said “I’m really excited about the fried leeks, I was such a huge fan of these at Olive and really have been missing these. And we’ve added a grass fed ribeye to the menu.”
ribeye
There are even some new cocktails on the bar menu including the return of the Mudlick Lemondae join the list of favorites like the Mudlick Mule, the Mason Jar Margarita and the Campfire Sling. The whiskey of the day promotion continues, highlighting a different brand each day at discounted prices
2nd floor party space
The second floor at Mudlick, which can hold up to a hundred guests remains a popular option for rehearsal dinners, bridal and baby showers. There is no charge for the room with a minimal spend, contact co-founder Forrest for more information and availability. Jen told us they’ve already got several holiday parties booked, so you may want to plan ahead for December.
The Queen
Speaking of planning ahead, when ordering your meal at Mudlick, you’ll want to be sure and leave room for dessert.
The Basil Berry
The Opera Stout cake
Even the brunch menu got a little makeover!
By Lisa Grigsby
December 31st is a night that should be spent out on the town. DMM has compiled lists of restaurants that will be celebrating the end of the year in style. Some may serve a multi-course meal with dancing to follow, while others may offer a more intimate setting to share a Champagne toast with someone special. All of the events we’ve listed here end well before midnight, which will let you make plans to pop by another party or if you prefer, make it home in plenty of time to toast the new year in your pj’s.
Looking for a place to ring in the new year? We’ve got a list of those for you on our MostMetro.com calendar.
They say the way you spend New Year’s Eve is the way you’ll spend the rest of the year so make it one to remember and join us at Mudlick Tap House for an evening of sensational food with a very special New Year’s Eve menu!
Festive Libations:
Glass of Champagne $7
Bottle of Champagne $24
Pork and Plant- Shredded plantain cakes topped with pan seared pork belly and sunny side up quail eggs, leek puree. 22$
Entrees:
Pan Seared Free Range Chicken Breast- Ed Hill Airline Chicken Breast, dusted with cajun spice, pan seared, sweet and spicy balsamic sauce, jersey sweet potato hash, roasted cippolini onions, romanesco 32$
Slow Roasted Prime Rib of Beef- 10 oz cut served au jus horseradish cream, loaded baked potato (cheddar, scallions, lardons) baby tri-colored carrots. 35$
Petite Filet of Beef with Crabcake- 5 oz Prime filet steak with sautéed trumpet royale mushrooms and truffle butter, pan seared crab cake, sautéed wax beans, roasted fingerlings. 39$
Pan seared Duarade- Fresh Duarade filet pan seared, roasted heirloom tomato, lemon roasted asparagus almondine 28$
Encore:
Tuxedo Lava Cake- Fluffy White cake with a dark chocolate “molten” center, Luxardo cherry cream, Luxardo cherries, Marcona almonds. 12$
Peanut Butter Cookie Sundae 9
Warm Ashley’s Pastry Shop peanut butter cookies with vanilla bean gelato, chocolate curls, and peanut butter whip!
**GLUTEN FREE
Gelato flight- Killer Brownie gelato, pumpkin amaretto gelato, chocolate gelato, Vanilla bean gelato 10$
Roll into 2019 with our New Orleans-Inspired five course dinner! There will be sparkling wine specials all night long, a champagne toast at midnight and with dinner seatings from 5-11pm we’ll be keeping the bar open for all your new year’s revelry! *Vegan or Gluten Free options available for each course
First Course
-Fried green tomato with housemade fresh ricotta cheese, tomato pepperjelly, and local microbasil greens
Second Course (choose one)
-Oysters on the half shell with Belle of Dayton ‘gin & tonic’ mignonette
-Pumpkin bisque with crema and toasted pumpkin seeds
-Local lettuces with roasted mirliton squash, pomegranate seeds, beemster aged goat cheese, and jalapeno-honey vinaigrette
Third Course (choose one)
-Alligator croquettes with rosemary oil and remoulade
-Pork terrine with local-bread crostinis, onion jam, and creole mustard
-Grilled cauliflower medallions over red bean gravy topped with roasted shallot ‘chips’
Fourth Course (choose one)
-Bouillabaisse with tomato and lobster fumet, gulf shrimp, whitefish, and mussels, served with grilled bread and rouille
-Butternut squash risotto with roasted local carrots in saffron cream sauce
-Cabernet and port braised lamb shank with parsnip purée and fried leek
Fifth Course (choose one)
-Beignet with bacon-praline crumble and root beer reduction
-Vegan chocolate pudding pie with raw date and coconut crust topped with coconut drizzle
-Bananas foster upside down cake with citrus whipped cream, orange marmalade, and bourbon-maple glaze
NEW YEAR’S EVE Dinner in Five Courses
CHEF’S AMUSE BOUCHE – house-made beet ravioli filled with Herbes de Provence goat cheese, topped with mint caviar
SALAD – radicchio, cabbage, carrot purée, toasted sesame oil, red wine reduction with cayenne foam
SOUP cream of celery, red pepper oil, mint foam
ENTRÉE – choice of one
Rosemary Pork Medallions- Beeler Farms pork sous vide, foie gras mashed potatoes, sour apple kimchi, finished with tart cherry jus
Dover Sole – charred Dover Sole, pea and tarragon salad with pea shoots, roasted beets with fennel vinaigrette
DESSERT – buttery tart crust filled with rich hazelnut caramel, topped with chocolate espresso ganache and cocoa nibs

Please join us for 6 festive courses on New Year’s Eve! Monday, December 31 First Seating 5, 5:30 and 6pm , Second seating at 8pm. They will only be serving this 6 course menu. Beverages, tax and gratuity are extra.
First Course – Fresh-shucked Oyster with Crème Fraiche, Red Caviar and a shot of Sparkling Wine
Second Course – Cheese Arancini with Nduja Vinaigrette
Third Course – Mushroom Bisque with Fried Mushroom and Truffle Oil Garnish
Main Course (choose one)
Cheese Course – Blue Cheese Sable with Apple Onion Compote
Dessert Course – Chocolate Mousse Tart with Hazelnut Crust, Goat Cheese-Fig Ice Cream and Burnt Caramel
New Year’s Eve Menu is a four course meal.
Amuse Bouche– Local Pumpkin Fritter with Pumpkin Romesco with a glass of Bianca Vigna Spumante Rosato
Starter – choose One:
Oyster Pot Pie
Carrot tied Arugula Bundle with Roasted Multicolored Carrots, Forage Foulette Schemer and Crunchy Grains
Sausage Stuffed and Roasted Quail, Picada, Bittersweet Chocolate and Cocoa Nibs
Entree- choose one
Creekstone Grilled Beef Filet, Belletoile Compound Butter and Potato Pavé
Provencal Duck Leg and Breast Two Ways with Chestnuts and Warm Rustic Grain Salad
Vegetable Tagine with Saffron Broth, Couscous and Apricot Vinaigrette
Grilled Swordfish Pangratta with Pistachio and Prosecco Risotto
Ohio Cheese Plate
Dessert – Tarte Tropézienne with Bittersweet Chocolate and Caramel Poached Clementine
Join us this New Year’s Eve! We’ll be popping this delicious Haute Couture French Bubbles and offering a limited version of our regular menu as well as a decadent 3-course Prix Fixe for $49.
1ST COURSE (select one)
LOBSTER BISQUE or NEW YEARS’ SALAD or FOIE GRAS
ENTRÉE . (select one)
FILET MIGNON or TRUFFLE POLENTA or RACK OF LAMB or LOBSTER RAVIOLI
DESSERT (select one)
TIRIMISU or CHOCOLATE CAKE OR BUTTERSCOTCH PUDDING
The menu crafted by Glasz Bleu Oven is an all-inclusive pinchos, cicchetti, tapas and hors d’oeuvres style service highlighting specialties from various regions around the Mediterranean. Cost is $85/person.
FRANCE |
Glasz Eggs “Deviled” on brioche toast, caviar optional
Oysters shucked, raw, half shell, champagne mignonette, meyer lemon
Endive Salad, candied walnuts, roquefort, citrus
Oak-fired Ribeye Roast, carved, horseradish creme, arugula, fried shallot, sweet red onion rings
SPAIN |
Octopus + Prawn Ceviche, corn tortillas, avocado salsa
Spanish-style “Noodle Bowl” crispy vegetable salad, spicy chiliés
MOROCCO |
Charred Vegetable Curry + “fried” cous cous, crispy parsnips
Moroccan Mussels, focaccia, anchovy, herb butter
Wood-fired Oysters, harissa butter ciabatta crostini
GREECE |
Grilled Lamb Chops, mint pesto, laffa, tzatziki
Roasted Mediterranean Salad
ITALY |
Cappellini Pasta, duck egg yolk, bottarga, parmigiano reggiano
Red Snapper Crudo, citrus + chiliés, Sicilian olive oil, sea salt
Whole “Fried Fishes” grilled citrus, umami tomato
SUCRÉ |
Gelato, Belgian Waffles, Ricotta Beignets
Roasted Stone fruits, chocolate + caramel sauces, confectioners sugar, French sea salt
Our staff will be donning their best and ugliest Christmas sweaters. Bring the family and wear yours too and join us for a festive Christmas Eve Brunch!
We will open at 11AM on Christmas Eve (12/24)with a special brunch menu until 4PM. Now taking reservations!
By Lisa Grigsby
As our regular readers know we’ve been highlighting food holidays for years, sharing the history when we can find it, fun fact and great food and drinks relating to the food of the day. Well Thursday, June 14th happens to be World Cucumber Day.
There are over 33 varieties of cucumbers, the most commonly available is the hothouse or so-called English cucumber. It is large, with a dark green skin, and few or no seeds.
Other types include:
Armenian, or snake cucumbers: These are long, and twisted. The skin is thin and dark green with pale furrows. These are often used for pickling.
Japanese cucumbers: These are dark green and narrow. The skin is thin with small bumps on it. They can be eaten whole.
Kirby cucumbers: These are often used for dill pickles. They have thin skin and small seeds, and they are crispy.
Lemon cucumber: These are around the size of a lemon, with pale skin. The taste is sweet and delicate.
Persian cucumbers: These are shorter and fatter than the hothouse cucumber. They are crunchy to eat.
But this year there’s an even cooler way to celebrate World Cucumber Day! Hendrick’s Gin is a brand of Gin produced by William Grant & Sons in Girvan, Scotland, and launched in 1999. In addition to the traditional juniper infusion, Hendrick’s uses cucumber and Bulgarian rose to add flavor. For several years now Hendrick’s celebrates this day and wishes to spread love, understanding and appreciation for cucumbers everywhere and invite all those with a curious mind to celebrate World Cucumber Day on June 14 to cultivate and embrace their very own unusual side.
Several bars across the Miami Valley will be featuring Hendrick’s cocktails on June 14th to celebrate “World Cucumber Day” with a slice of the unusual. Here they are, in no particular order:
Cucamelon Felon
Mudlick Taphouse: Cucamelon Felon*
Hendricks Gin, Fresh Watermelon, Fresh Cucumber, Fresh Lime Juice and House Made Mint Simple *its so good it’s criminal
Hole in the Wall Laid Back Lemonade
Hendrick’s Gin, cucumber syrup, fresh cucumber, lemonade & club soda. Garnished with a lemon wedge.
Lily’s Bistro Hendrick’s Cucumber Strawberry Old Fashioned
Hendrick’s Gin, Freshly Muddled Strawberries & Cucumber, Simple Syrup & Angostura Bitters. Served on the rocks and garnished with a strawberry and cucumber slice
The Black Watch
The Highland Stag The Black Watch
Hendrick’s Gin, Drambuie Liqueur, Blackberry Brandy, muddled blackberries & a blend of fruit juices
Carver’s Steaks & Chops The William Wallace
Hendrick’s Gin, St. Germain Elder Flower Liqueur, fresh squeezed lime, rhubarb bitters, fresh cucumber and an egg white
Canal St. Arcade & Deli Know it all Hipster
A shot of the unusual Hendrick’s Gin paired with Steigl Radler Grapefruit Beer
Trolley Stop G & T Mojito
Hendrick’s Gin, freshly muddled mint & lemon, simple syrup, & tonic water. Garnished with a fresh cucumber slice
The Scarla
Sky Asian Cuisine The Sarla
Hendrick’s Gin, St Germain Elderflower Liqueur, fresh mint, fresh lime & house made cucumber puree
Patterson Pub Cool as a Cucumber Soda
Hendrick’s Gin, lemonade, lime juice, fresh cucumber & a hint of club soda
By Lisa Grigsby
Gem City Podcast is the first podcast that is all about Dayton! Episodes will highlight and discuss local news topics including business, politics, art, events, and other headlines from Dayton, Ohio. Each episode will feature one or more local guest hosts who will help us examine what is happening in our community. Our target audience is anyone that is interested in keeping up with local topics presented by local Daytonians. Listeners should expect to hear about important business trends, art events, economics, music happenings, festivals, restaurant openings, local outreach programs, and other stories that will bring you closer to your Dayton community and its affairs.
This special Dayton Dining episode features one of downtown Dayton’s newest restaurants: Mudlick Tap House. Owner Jennifer Dean sits down with Dayton Dining’s Lisa Grigsby and GCP host Libby Ballengee to discuss the unexpected way she became a restauranteur, the inspiration behind the name, her decision to move downtown, and advice to diners, small business owners, and those dreaming of owning their own restaurant! It’s a food for thought, for sure!
Mudlick Tap House is a “gastropub,” pouring high-end beer and cocktails served with chef-inspired food. They are all about getting back to the best type of cuisine… food made from scratch. Their culinary creations are regional variations of traditional pub and tavern fare. They’ve created an inviting, industrial, rustic space with our sleek stainless steel countertop bar, exposed brick walls and handmade wooden tables that lend to an intimate and comfortable dining experience sure to become your favorite spot for good company and good libations.
Jen started the restaurant with her partner Forrest because they wanted a place they could hang out in their hometown, Germantown. The quick success lead them to expansion and relocation to the heart of downtown Dayton.
Before her venture into restaurant life, Jen graduated from Wright State, and then spent years in the Dayton area working in the nonprofit sector raising funds and planning events for local organizations. Forrest is a University of Dayton graduate, who worked in the automotive industry, running high end auto shops. He is also a musician and long time member of Funky G and the Groove machine.
Learn more about Mudlick here:
http://mudlicktaphouse.com/happiness-hours/
https://www.facebook.com/pg/mudlicktaphouse/
Daily and Weekly Specials:
Enjoy Happiness Hours
Monday – Friday – 3-6pm Come in to Mudlick Tap House to unwind with sip and snack specials. These will be the happiest hours of your day.
Also check out: Whiskey of the Day promotions
Upcoming Events:
Christmas Eve Brunch –
New Year’s Eve Brunch
New Year’s Eve Prix Fixe Dinner
Click here for more info: https://www.facebook.com/pg/mudlicktaphouse/events/
Intro: Able Danger – Chaos
Outro: Caamp – Ohio
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By Lisa Grigsby
Fall has come and with it a new round of menu’s at Mudlick Tap House at the corner of 2nd and St. Clair Streets. And while the menu has a lot of changes there is absolutely no change in the Bloody Mary Bar! Enjoy creating your own personalized concoction and for an extra kick try their house made dill pickle infused vodka. Not a fan of the bloody mary? Then maybe you’d prefer a mimosa.
Fall has come and with it a new round of menu’s at Mudlick Tap House at the corner of 2nd and St. Clair Streets. And while the menu has a lot of changes there is absolutely no change in the Bloody Mary Bar! Enjoy creating your own personalized concoction and for an extra kick try their house made dill pickle infused vodka. Not a fan of the bloody mary? Then maybe you’d prefer a mimosa.
Brunch is served Saturday and Sunday starting at 11am and is served until 4pm.
By Lisa Grigsby
Things keep getting better at the downtown gastropub that just opened in July at the corner of Second & St. Clair. Their new outdoor sign is being installed today and they will be rolling out their fall menu tomorrow.
As Mudlick Tap House owner Jen Dean shares, with a new kitchen and a lot more seats than their previous Germantown location, it takes time to learn what works and what doesn’t in a new place. Like most new business, they are making adjustments, starting to figure out when their busiest times are so they can staff accordingly and learning the flow of the space.
The fall menu adds some items they’ve been running as specials and introduces some new items like pan seared scallops, chicken tenders and chili cheese fries as well as a vegan saute while removing some of the items that weren’t working aa well. Jen shares, “We’ve payed special attention to menu items that allow our guests to be in and out for their lunch hour.”
If you catch them between lunch and dinner take advantage of their “Happiness Hour” which runs from 3-6pm Monday through Friday, offers $2 off their shareable and small plates and draft beer, as well at 1/2 off bottles of wine. Jen says they’ve been steadily getting busier and “we’re already booking lots of holiday parties in our 2nd floor venue, it’s great for groups of 30 on up to a group of 140 from Square One Salon for their staff celebration .”
They recently rolled out their Saturday and Sunday brunch, which starts at 11am, and Jen told us “the bloody mar bar has been a big hit with our housemate pickled veggies and the crab hash is our shining star brunch entree, so far.”
The industrial rustic space with sleek stainless countertop bar, exposed brick walls and handmade wooden tables make for an inviting space for a casual meal. A small patio out front allows for al fresco dining, when the weather cooperates. And while it can be a little noisy in the building, Jen says they’ll be ordering some sound control panels for the ceiling very soon! Stop by for a meal, and tell them DaytonDining sent you!