McDonald’s is set to rollout a trio of new chicken sandwiches this February: the Crispy Chicken Sandwich, Spicy Chicken Sandwich and Deluxe Chicken Sandwich. Joe Erlinger, president of McDonald’s USA added that the new sandwich would “jump-start our chicken journey,” suggesting more chicken products to come. McDonald’s launched Spicy Chicken McNuggets this past fall, its first new McNugget flavor in the United States since the item was introduced to the US menu in 1983. Popeyes, which saw its new sandwich offering sell out just two weeks after it launched nationally in August 2019, has pointed to the sandwich as one reason that it continued to grow during the pandemic. Chick-fil-A, known for its line of chicken sandwiches, has been growing steadily for years.
All three McDonald’s sandwiches will offer a new fillet of all-white meat chicken and a novel crispy breading. The Crispy Chicken Sandwich serves as a simpler option with the fillet and pickles while the Deluxe Chicken Sandwich arrives with the additional lettuce, tomatoes and mayonnaise. Meanwhile, those with a more adventurous palate can opt for the Spicy Chicken Sandwich with crinkle cut pickles and spicy pepper sauce.
“We’ve heard our customers loud and clear, and we know they’re craving more chicken options,” McDonald’s VP, Innovation Linda VanGosen said in a statement. “We’re confident all chicken fans – from traditionalists to spice enthusiasts – will discover a new menu favorite they’ll come back for time and time again.”
McDonald’s Crispy Chicken, Spicy Chicken and Deluxe Chicken Sandwiches will be available starting February 24.
On Thursday, Feb. 25 starting at 5pm, McDonald’s is offering the first 100 cars in the Drive-Thru a FREE new Crispy Chicken Sandwich, no purchase necessary! One sandwich per car, available while supplies last.
Comfort Food warms the soul… when someone else cooks that comfort food, it’s even better!
This Tuesday, February 23 Giovanni’s is offering their Italian Pot Roast with salad & dessert for carry out.
There are several options to enjoy this dinner!
$40.00 dinner for 2 without wine | $55.99 with Wine.
Call 937.8787.1611 to reserve yours for pick-up 2/23 from 4-6pm at 215 W Main Street in Fairborn.
Join Club Oceano for an exquisite culinary and wine event hosted by Brian DeMarke.
Make your reservation today!
Tonight is the official start of fish fry season in the Miami Valley! More than just a meal – it’s a Friday night tradition, but for the 2nd year in a row the pandemic has put a crimp in this beloved Lenten staple.
In an effort to assist you in getting your fix, we’ve pulled together a guide of some of the best fish fries around town and beyond. Whether you choose to dine-in or carry-out, we hope you find a bit of joy in the observance of the time-tested tradition.
Remember: Be safe. Be kind. Wear your mask. And tip generously.
Grab some fish at these spots tonight:
Restaurants Offering Friday Fish Dinners:
836 Watervliet Ave., Dayton
GEORGE’S FAMILY RESTAURANT:
5216 N Dixie Dr, Dayton
$9.99 gets you Endless Pollack fish, fries and cole slaw offered year round on Fridays after 4pm.
Friday Lent Specials: 7oz Yuengling Battered Haddock Filet Sandwich w/2 Sides or as an entree w/2 Sides & Corn Bread. Cheddar or American cheese is available for all sandwiches for just .50 cents…..$12.25
HASTY TASTY PANCAKE HOUSE:
3509 Linden Ave, Dayton
Endless fish fries and cole slaw offered 52 weeks a year on Fridays. What a deal! The fish is delicious, light, huge pieces cooked with a perfect crunch. $9
Ever been interested in making your own beer? The state of Ohio permits you to make up to 100 gallons of beer a year for personal consumption, so why not take advantage of it? This is your opportunity to learn just how it’s all done, and how you can do it for yourself! Join Star City Brewing Company and their friends from HBYOB “Home Brew Your Own Beer” as head brewer Chad Klehamer guides you through the steps needed to turn grain into one of the world’s most ancient and delicious beverages.
For the Home Brew Classes at Star City Brewery, you’ll experience four 30-45 minute brewing classes with increasing levels of home brewing education moving from Beginner to Advanced. Each class includes one beer voucher, to be enjoyed each day of the class, lunch during the final class, and one growler fill of the class-made beer when it is ready.
Cost: $60 (no refunds) at the brewery or with a small fee here on EventBrite.
Class 1: Saturday, March 13 at 11am Intro to Beer and Brewing
Class 2: Saturday, March 27 at 11am All Grain Brewing
Class 3: Saturday, April 10 at 11am Ingredients and Recipe Creation
Class 4: Saturday, May 1 at 8am Putting it all together, Brewing a full batch in the Star City brewhouse (Lunch will be provided.)
On Sat, Feb 20th from the Eintrach Club at 2707 Old Troy Pike will be serving up a traditional Serbian Dinner. Membership in the club is not required for attendance.
On the menu:
Happy Hour: 4:30 to 5:30p
Assorted Greek-Serbian Appetizers
Home Made Cevapi – small sausage-like grilled portions of minced meat. Serbian ćevapčići are made of either beef, lamb or pork or mixed.
Kajmak- a Croatian fresh, unripened or “new” cheese made from unpasteurized, unhomogenized milk.
Hard Dinner Rolls w/Butter
Homemade Bienstich- a dessert made of a sweet yeast dough with a baked-on topping of caramelized almonds and filled with a vanilla custard, Buttercream or cream.
Coffee. Hot Tea
Dinner is $15 per person and reservations are required and can be made by emailing [email protected]
Reservation deadline is Wed, Feb 17th. Masks are required for all guests.
In the early hours of Valentines Day 2021, Chicken Head’s, restaurant which is more than symbolically located in the “heart” of the NorthWest Shopping center, suffered damage (vandalism) to critical equipment forcing the immediately closure of the restaurant.
Owner Anthony Head shared this post on facebook:
“While our streak of making every payroll will remain intact, we will not be able to resume operations open until we replace it and ultimately relocate.
What started out as a “love letter” to our city has become, in just two short years, a destination fried chicken spot in Northwest Dayton. As one of the few black owned restaurants in the area, we were just beginning to hit our stride. Our community collaborations were treating our legion of local fans to creative takes on classics as well as supporting many other small business vendors. We continued to win fans as recently as last night (2/13/21) while others have sung our praises and given us fuel to keep firing up the peanut oiled filled pressure cooker everyday.
After besting every challenge presented to our operation during these pandemic times, we fell victim to the “only ship that won’t sail.” While all legal remedies will be pursued, our community goes without what has become a gem in the resurgent west side of Dayton and our employees without work (for the time being).
While our story has been temporarily “paused” we are reaching out to those who have supported us in the past to reopen better, get working folks back to work, and continue to build the next great chicken spot. The unique flavor profile and experience of our crispy, juicy chicken relied most on a pressure fryer that retails new for 12,842.50 :(. We will more than likely be relocating and purchasing new cooling and cooking equipment and had been in talks to start a food truck (sooner than later 🙂
Regardless of the outcome of this campaign, we are so very grateful to have served Dayton some of the “best damned chicken” and plan on doing more in the very near future!”
If you’d like to support the Chicken Head’s Restaurant Relief and Rebuild Fund a go-fund me page has been set up.
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