Brunch

Sunday Brunch at the Engineers Club!

February 2, 2019 By Brian Petro

Once a quarter, the Engineers Club of Dayton offers an all-you-can eat brunch in their dining room that is open to the public. For the first part of 2019, that date is February 3! Start your Sunday with a delicious meal in our century-old, historic building right next to Riverscape. Chef Laura and the staff serve brunch from 11 AM to 2 PM, preparing an amazing meal for all of our members, guests, and potential members.

The buffet-style meal features an omelet station, country ham, bacon, hash brown casserole, biscuits & gravy, seasoned beef, seared salmon, wild rice pilaf, roasted vegetables, and salad bar. With such a large selection of food and drink, everyone can find something they will enjoy on our menu! Brunch runs $15.95/member and non-members can enjoy for $17.95.

Engineers Club of Dayton

(937) 228-2148
110 E. Monument Ave.
Dayton, OH 45402

Booze at Breakfast- Where to Brunch!

September 24, 2017 By Lisa Grigsby

Attention, this is your brunch captain speaking. Buckle up, things could get boozy. Yep, we’re sharing some of the best joints in town that don’t look at you funny when you order a cocktail before noon. Heck many of these places encourage it with their bloody mary bars and mimosa options. Over the next few weeks we’ll highlight some of our favorites, so check these out and stay tuned for more!

And by the way, we are not ignoring the many breakfast joints in town that serve up a great eggs and pancakes, there are lots of great options like Golden Nugget, Hasty Tasty, The Brunch Club, George’s Family Restaurant, just to name a few. But this just isn’t that list.

Another Broken Egg
Austin Landing 3450 Rigby Road Miamisburg, OH 45342
Open daily at 7am
6 Mimosa Flavors & 4 Bloody Mary’s on the Menu- and you can order by the pitcher!

A few brunch menu highlights:

Hey Lucy!™ Omelette – Filled with avocado, breakfast chorizo, sautéed onions, green chilies and topped with Cheddar Jack cheese. Served with country potatoes or grits, salsa and sour cream and an English muffin.

Cinnamon Roll French Toast – Thick-sliced cinnamon roll battered, grilled golden and topped with cream cheese icing, Foster sauce, mixed berries and whipped cream. Served with two eggs any style and your choice of meat.

Salmon Power Bowl – Fresh spinach, quinoa, avocado, black beans, mushrooms, tomatoes, roasted red peppers and pickled red onions with local honey jalapeño vinaigrette and topped with Southwestern-seasoned salmon

Basil’s on Market

Dayton: 312 N. Patterson Blvd. Dayton, Ohio
Sunday Buffet Brunch 10am – 3pm

Troy: 18 N. Market Street Troy, OH 45373
Sunday buffet brunch 10:30am- 2pm

$17.95 per person
Chef Todd Uhlir’s inventive and creative menu offers diners the opportunity to experience a modern spin on favorite dishes utilizing the best local products. Buffet includes all your breakfast favorites, including made to order waffles as well as some heartier lunch dishes.

Dublin Pub
300 Wayne Ave, Dayton, OH 45410
Sunday Carvery & Brunch served 10am – 3pm
$17.95, $7.99 for kids 5- 12, under 5 free

Buffet includes: Farm Fresh Scrambled Eggs, Bacon, Sausage, Home Fries, Fresh Fruit, Biscuits, House Made Sausage Gravy, Made To Order Omelettes, Carving Station With Assorted Entrees, Salads, Side Items And Desserts.

You also have the option to order off the regular menu if the buffet isn’t for you.

The Meadowlark
2094 Miamisburg-Centerville Rd, Dayton, Ohio 45459 937.434.4750
Sunday 10am – 3pm

A few brunch highlights:

Shrimp and Grits 14.95
Sauteed gulf shrimp with butter, garlic, mushrooms, chopped tomato, scallions, spices and lemon on a mound of steaming cheddar grits with toast. The way we fix it makes Southerners weep!

Huevos Rancheros 13.95
Fresh corn tortillas covered in cheese are broiled and topped with two poached eggs and a vibrant, fragrant tomatillo-green chile sauce. Served with creamy, smoky pinto beans and hand-grated hash browns.

Buttermilk-Soaked Oat Pancakes 10.95
Tender, flavorful pancakes made with brown sugar, whole wheat, and oats soaked overnight in buttermilk are much lighter than you’d expect and absolutely delicious. Three big brown beauties are piled on your plate and served with organic maple syrup and butter.

Japanese Sesame Omelette w/Bulldog Sauce & Vegetable Fried Rice 13.95
Jasmine rice stir-fried with ginger, basil, and lots of fresh vegetables, mounded steaming onto a plate and topped with a thin, rolled omelette flavored with sesame oil and whole herb leaves. Drizzled with Japanese Bulldog sauce (a great bottled sauce made from fruit and vegetables; we call it the Japanese A-1).

Mudlick Tap House
135 E. 2nd Street, Dayton OH 45402
Brunch Sat & Sun starting at 11am
Bloody Mary Bar

Trolley Stop
530 East 5th Street Dayton, OH 45402
Brunch Sat & Sun 11am
Bloody Mary Bar

A few brunch menu highlights:

French Farmer’s Breakfast– Grilled asparagus, sauteed mushrooms, baguette toast and 2 fried farm eggs

Pancake Cinnamon Snackers– Fluffy pancake fritters, tossed in cinnamon and sugar and served with syrup for dip’n

Juevos Ranchero Nachos– Corn tortilla chips mounded with chorizo or avocado, enchilada sauce, black beans, jalapeno, diced tomatoes & onions and 2 fried eggs served with house-made salsa

The Golf Club At Yankee Trace
10000 Yankee St, Centerville, OH 45458 | 937-438-4653
Buffet Brunch Sun 10am – 2pm
$19.95 adults, $9.95 Children 6 – 12, 5 and under are FREE

Reservations for casual dining are accepted

but not required.

Brunch Menu Features:

Fresh Pastries and Homemade Desserts | Freshly Made Belgian Waffles
Omelets Made to Order| Freshly Scrambled Eggs
Home Fried Potatoes | Bacon | Plump Sausage Links
Biscuits and Sausage Gravy
Salmon en croûte | Carved Ham, Beef or Turkey
Variety of Salads

Blind Bob’s
430 E 5th St, Dayton, OH 45402
Sun 11am – 3pm

Serving up great breakfast sammie’s, tropical oatmeal, orange french toast, and Bob’s Benedicts Saturday and Sunday 11am – 3pm Brunch entrees run $6-9 and can be complimented with a Bloody Mary or Bloody Maria. Outdoor dining is available on the patio

The Winds Cafe
215 Xenia Ave, Yellow Springs 937.767.1144
Sun 10AM – 3PM

A few highlights from their brunch menu:

Morning Walk in Glen Helen – Ahh, there’s nothing like a morning walk in the  Glen, especially on a beautifully lazy Sunday morning.  This dish was inspired by one such morning that  produced a Leo-sized appetite. Creamy Weisenberger  grits, my latest Kentucky discovery, are enriched  with fresh summer corn and topped with two  poached eggs, sauteed domestic shrimp and a  drizzle of piquant salsa verde…then, time for a nap.

Corn Cakes – These savory cakes are studded with fresh corn and chopped herbs and drizzled with cheddar gravy. They  are the epitome of a great summer brunch. Served with scrambled eggs and grilled summer vegetables.

Artichoke and Summer Herb Frittata– Let’s just pretend it’s Sunday morning in Florence. A few  eggs are beaten with shredded Parmesan and a handful  of snipped herbs. You pour the mixture over olive oil  stewed artichokes, slip it into the oven as you quickly  toss ripe farmer tomatoes with fresh lemon and olive  oil. You pull the frittata from the oven, spoon on the  tomatoes, and sprinkle with toasted breadcrumbs.  As you pour the coffee, your love looks up over the  newspaper and smiles.

Lily’s Bistro

329 E 5th St, Dayton, OH 45402
Sunday brunch 11am – 3pm

Known for their New Orleans inspired Beignets, breakfast burritos, waffles, disco fries or their Hangover Cure- a big bowl of potatoes, scrambled eggs, onions, peppers, cheddar cheese, and mushroom gravy served with toast, you can enjoy brunch Saturday and Sunday from 11am-3pm. Entrees range from $10 -13

Oregon District Now Has More Brunch Options

April 19, 2017 By Lisa Grigsby

Brunch at The Trolley Stop

Starting this Sunday, April 23rd The Trolley Stop, located at 530 E 5th St, will open their doors on Sunday for brunch (menu shown right) from 11am -2pm, then remain open the rest of the day with their regular menu.

This is awesome news for those that have enjoyed their Saturday brunches, but now you have one more day to enjoy their patio oasis and enjoy a leisurely meal. Of course you’ll want to indulge in the make your own bloody mary or mimosa bar, where you can create your own special concoction for just $7.

The Trolly Stop is proud to serve farm fresh eggs, sausage and pork from KJB Farms in Tipp City as well as locally grown vegetables from Fulton Farms and Patchwork Gardens. Their menu offers options for vegetarians and vegan guests.

Did you know you can rent out the small house out back for small private parties? There are 3 small rooms, a restroom, and a bar, and it seats 20-25.

Trivia Fact: The building was constructed in 1839 and is the oldest continuously operating tavern in Dayton.

Salar Brings Back Brunch

We’ve missed brunch at Salar, but now it’s back every Sunday from 11am -2 pm! Reservations are suggested for this eatery located at 400 East 5th Street and can be made at (937) 203–3999 or book online with OpenTable.

Chef Margot Blondet serves up a menu bursting with the rich flavors and passion of her native Peru. Here’s a peak at the brunch menu:

Other great options for brunch in the District include:

The Dublin Pub

The Carvery & Buffet brunch served from 11am – 3pm and includes Farm Fresh Scrambled Eggs, Bacon, Sausage, Home Fries, Fresh Fruit, Biscuits, House Made Sausage Gravy, Made To Order Omelettes, Carving Station With Assorted Entrees, Salads, Side Items And Desserts.$17.95, $ 7.99 for kids 12 and under kids under 5 free

Blind Bob’s

Lily’s Bistro

Monthly Food Truck Brunch Kicks Off Sunday

March 31, 2017 By Dayton Most Metro

Everyone loves doing brunch on Sunday morning. Everyone loves going to a food truck rally. Now, Drunken Waffle and Smokin Bee-Bee-Q have come together to present the best-of-both-worlds with Brunch! Food Truck Rallies at the Yellow Cab on the first Sunday of every month, April through September.

“After all of the success of last year’s Brunch! we knew this was something that we needed to do again,” Beth Sparks, owner and operator of Drunken Waffle said. “Jeff at Smokin’ Bee-Bee-Q actually had the same thought and reached out to us. When we were lining up a season’s worth of events we were happy to have his help.”

In addition to The Drunken Waffle and Smokin’ Bee-Bee-Q, these monthly first Sunday rallies will feature a revolving selection of some of the area’s best trucks, all serving up their take on brunch classics.

“We do a number of brunch events pretty regularly and it’s fun to change up the menu with that breakfast influence,” Jeff Stringer, owner and operator of Smokin’ Bee-Bee-Q said. “We’re not the only ones either. It’s great seeing what the other trucks come up with.”

These monthly rallies will offer mimosas, bloody marys and local beer for sale, and featuring free live music. “Because brunch without breakfast cocktails isn’t really brunch at all,” Sparks said.

For those interested in attending Brunch! Food Truck Rallies, the first event will take place on Sunday, April 2nd from 10am-2pm. More information can be found at https://www.facebook.com/events/984657345003799/

Five For Drinking: Bloody Mary Edition

January 11, 2017 By Brian Petro

The simple, savory, Bloody Mary. What spices would you add?

The Bloody Mary is THE brunch cocktail. There can be an argument for the mimosa, but it lacks the vibrancy a Bloody Mary offers. The vodka and tomato juice are essentially blank canvases for the spices the bartender chooses to add. When concocted during Prohibition, it was a half and half blend of vodka and tomato juice. The tomato juice was a gift from American bartenders fleeing to practice their craft; the vodka was provided by Russians fleeing an unstable country. They met in Paris, and the rest is history. Eventually the mixture was spiced up. The story goes that a Russian businessman had no interest in the plain tomato juice that was common in the drink and requested it get spiced up. Ever since that day, the Bloody Mary (or Red Snapper, as it was known for a brief period) was a mixture of spicy tomato juice and vodka.

After that, the sky became the limit for what you could do with a Bloody Mary. How to you utilize the savory and sweet characteristics of the tomato? Do you bring the strong heat, or are you looking for something that is a little more balanced for a meal? Does the cocktail even matter at all; are you shooting for some crazy garnish? When you start from a spicy tomato juice as a base, you really can go anywhere with it, as these five variants prove:

Bloody Maria

1.5 oz. tequila (I enjoy reposado in mine)
2 oz. tomato juice
2 oz. orange juice
.5 oz. lime juice
.25 tsp. chilé powder
2-3 dashes Worcestershire sauce
Salt and pepper to taste

Glass: Tall
Ice: Cubed
Garnish: Sliced jalapeno pepper

Pour all of the ingredients into a mixing tin over ice. Shake well for 20 – 30 seconds, then strain into a tall glass over fresh ice. Garnish with the jalapeno and serve.

Some Bloody Maria’s call for just substituting out the vodka with tequila and calling it a day. This one reaches into the Mexican tradition of drinking sangrita (“little blood”) with tequila. Sangrita is made with a mix of fruit juices, traditionally pomegranate, orange, and lime, and served as a compliment to the peppery tequila. This recipe blends it all into one glass in a much more American way. The chilés provide the heat, this time in powder form.

Bloody Caesar

So. Many. Spices.

1.5 oz. vodka
3 oz. tomato juice
1.5 oz. clam juice (yes, really)
2 dashes Worcestershire sauce
4 dashes Tabasco sauce
.25 oz. lemon juice
Pinch of pepper

Glass: Tall
Ice: Cubed
Garnish: Celery stalk

Pour all of the ingredients into a mixing tin over ice. Shake well for 20 – 30 seconds, then strain into a tall glass over fresh ice. Garnish with the jalapeno and serve.

More popular in Canada than in the United States, the Bloody Caesar adds some clam juice for additional richness. Taking out the salt is needed because that juice will add enough to the cocktail. You can simplify the recipe by using 4 oz. of Clamato juice as a base.

Bloody Bull

1.5 oz. vodka
3 oz. tomato juice
2 oz. beef bouillon
.5 oz. lemon juice
3 dashes of Tabasco sauce
2 dashes Worcestershire sauce
Pinch of celery salt
Pinch of pepper

Glass: Tall
Ice: Cubed
Garnish: Celery Stick

Pour all of the ingredients into a mixing tin over ice. Shake well for 20 – 30 seconds, then strain into a tall glass over fresh ice. Garnish with the jalapeno and serve.

Before bacon was a flavor in everything, there was beef bouillon to add meaty goodness. That richness we were discussing with the clam juice is achievable with beef bouillon.

Crosby Gaige’s Cocktail Guide and Ladies Companion, asserting that vodka is the spirit of choice.

Red Snapper

1.5 oz. gin (Belle of Dayton makes a dandy one.)
4 oz. tomato juice
.5 oz. lemon juice
3 dashes of Tabasco sauce
2 dashes Worcestershire sauce
Pinch of celery salt
Pinch of pepper

Glass: Tall
Ice: Cubed
Garnish: Celery Stick

Pour all of the ingredients into a mixing tin over ice. Shake well for 20 – 30 seconds, then strain into a tall glass over fresh ice. Garnish with the celery stick and serve.

The charm of this cocktail is the savory nature of the tomato juice. Why not add even more flavor by using gin? We are in a Golden Age of Gin. Distillers are taking liberties with the herbs that make up its flavor profile, providing a wide selection for cocktails.

Michelada

4 oz. Mexican lager (any lager will work)
3 oz. tomato juice
1 oz. clam juice
.5 oz. lime juice
3 dashes of Tabasco sauce
2 dashes of Worcestershire sauce
2 dashes Maggi seasoning (soy is an acceptable substitute)
.25 tsp. chili powder (plus more for garnish)

Glass: Pint
Ice: None
Garnish: Lime Wedge and chili powder

Run the lime wedge around the rim of a pint glass. Pour chili powder on a plate. Roll the wet rim of the glass in the chili powder, tapping the glass after to remove the excess. Pour all of the ingredients, except for the lager, into a mixing tin. Shake well for 20 – 30 seconds. Fill the pint glass halfway with the Mexican lager, then strain the contents of the tin into the glass. Stir a few times gently, then serve.

More clam juice. There are versions of this cocktail where it is just the beer and the spices, and no tomato juice. Maggi seasoning is similar to soy, but you may be able to find it in some specialty grocery stores. Lucky Star offers a Mexican lager you can grab in a growler and Trotwood by Warped Wing is always a favorite.

There is a cocktail in there somewhere.

The spices added to most of these cocktails are typical for a Bloody Mary: Worcestershire sauce, Tabasco (or other favorite) hot sauce, salt, pepper, and some citrus. There is a wide variety of other flavors you can add to the mix to cater to your personal tastes. Like the Old Fashioned, every bar has their variation, and every bar’s variation is the best around. For the garnishes, there is nothing fancy here. You can be as simple or complex as you would like. Tradition calls for celery sticks, olives, or a citrus wedge.

Looking for more variations on the theme? This Sunday is the Second Bloody Mary Showdown, where some of the best bartenders in Dayton will attempt to prove that their recipe is the best one in the Miami Valley. Scratch Event Catering will be providing the brunch fare you will be enjoying with the Bloody Mary samples. And you can vote for the best one!

Bartenders will be competing for bragging rights and $300 cash for the winner. Awards will also be given out for best table decor and best garnish. Scheduled to compete are:

Champ Mack’s tavern will be on hand to defend her title!

Lily’s Bistro
Good Time Charlies
Trolley Stop
Whole Foods Market
Mudlick Tap House
Vue Ultra Lounge
Mack’s Tavern
MJ’s on Jefferson
Old Scratch Pizza
Kingspoint Pub
Meadowlark
Jimmie’s Ladder 11
Fifth Street Brewpub
Smart Guy In A Tie Cocktails

The event is produced by Planned2Give, an event planning service that provides support for local non-profits and proceeds from the event will benefit The Greater Dayton LGBT Center. The event takes place at the Coliseum in the Montgomery County Fairgrounds from 11am to 2pm and tickets are $25 in advance, available online or at Mack’s Tavern, The Vue or Lily’s Bistro. Come on out for a bite of brunch and a spicy start to you Sunday!

Food Truck Brunch This Sunday

September 23, 2016 By Dayton Most Metro

Everyone loves doing weekend brunch. Everyone loves going to a food truck rally. Now, Drunken Waffle presents Dayton’s first best-of-both-worlds with Brunch! A Food Truck Rally on Sunday, September 25 from 10am-2pm at the Yellow Cab.

“Serving sweet and savory waffle sandwiches, brunch is second nature for us,” Beth Sparks, Drunken Waffle owner said. “We’ve discovered that a bunch of other food trucks in Dayton do it really well too, so we thought, ‘Hey, let’s host a brunch food truck rally!’”

Serving up brunch options alongside Drunken Waffle will be local favorites Smokin Bee-Bee-Q, Greek Street Food Truck, Harvest, El Meson and Son of a Biscuit in addition to special guests Lily’s Bistro serving Beignets and Boston Stoker serving coffee.

“Bloody Marys and Mimosa are a very important part of brunch and we’ll have them available at the bar during the brunch food truck rally,” Sparks said. “Brunch is always more fun with AM cocktails.”

In addition to food and drink, live entertainment is also being planned.

Lucky’s Taproom & Eatery – Poised for a Comeback

March 10, 2016 By Dayton Most Metro Leave a Comment

Poised to Reopen Soon

Lucky’s Taproom is on track to make a big return, and they are leaving nothing to “luck” or “chance.” Andrew Trick, owner and operator has been working long hours, every day, since closing his restaurant due to a health scare. The staff and Drew have scrubbed and sanitized the facility from top to bottom. They have repainted, re-caulked and re-sealed every nook and cranny. Cooking equipment has been sent out to be serviced, and no pan has been unturned.

This is the comeback that will put Lucky’s back on track after a shut down just before they were gearing up for a big 5th year anniversary celebration. Andrew Trick and Lucky’s have prided themselves over the years on using local farms and companies for everything from meats to bread. There motto and business plan has always been to support local.

Besides scouring the entire restaurant, Lucky’s Taproom and Eatery has again gone local by hiring a Dayton area company, Ram Environmental to aggressively address the health of its diners on a molecular level. Lucky’s is erring on the side of caution by investing in a state of the art system that will keep air and surfaces at Lucky’s, virtually bacteria, mold and virus free. This unique “seek and destroy” technology is completely “Green” and is already being put to use in Lucky’s. For the past week 2 large, “Ram Super Scrubber” machines have been running 24/7 in the restaurant completely “disinfecting” all surfaces and air impurities. There are no harmful chemicals, liquids, or ozone involved, and the system is completely safe to be around. Phase 2 will be the installation of a permanent maintenance system that will be placed in the ice machines, walk in coolers, kitchen ductwork and dining room ductwork. The result aims to provide a virtually bacteria free environment.

Vegetarian Goat Burger

Ram Environmental has installed similar systems into Cassano’s Dough Plant and all three Dorothy Lane Market Stores to ensure a bacteria free environment. Local area school cafeterias have also benefited from Ram’s Environmental systems.

Still waiting for Health Department clearance, Lucky’s Taproom hopes to open as soon as Friday night, March 11th, for a limited menu dinner service.

Lucky’s Owner Andrew Trick Invests in the Future

This is great news to area foodies, who have been missing the favorite eatery. Lucky’s, located in the Oregon District at 520 East Fifth Street is known for their burgers, beer selection, fish battered in your choice of beer and a terrific Sunday Brunch.

Fish Dinner – you can pick which beer will batter your fish

Great Burgers at Lucky’s Taproom and Eatery

Cheese Stix

Brunch

Boozy Brunch Added At Germantown Tavern

April 5, 2015 By Lisa Grigsby

Germantown’s Mudlick Tap House opened in December, bringing a selection of craft beers to a town that had very few options for beer lovers. They’ve quickly made a name for themselves and more often their 46 seats are full and patrons are coming in for beer to go and growler fills.

And with that success has come the addition of Chef Lee Anne House, best know for her HouseMade Sriracha. Lee Anne’s nightly specials, highlighting local ingredients have been a hit and sell out most nights. Her nightly cakes, like her freshly baked Star City Brewing Company Old Mill Stout chocolate cake, are often made with one of the beers on tap.

So with spring coming and the addition of 5 or 6 patio tables, comes the addition of Sunday brunch to the Tap House Offerings. Owner Jennifer Dean shares, “Brunch somehow tastes better when there’s a little splash of bourbon in your java, bubbles in your OJ or vodka in your tomato! ” She invited everyone to stop by Mudlick on Sundays for boozy brunch beginning April 12! Brunch will be served at the tavern from 10am -2pm at 3 E Market Street, The Brunch menu is below:

Boozy Brunch

Sundays from 10am-2pm

Braised Beef & Parmesan Grits $10

Super tender red wine braised beef over rich creamy grits made from our chicken stock finished with cream, parmesan and fresh herbs.

Spiced Sausage & Egg Enchiladas $7

Our house made chorizo with scrambled eggs and pinto beans rolled up in corn tortillas. Baked in a roasted pablano and tomato sour cream sauce then topped with cheese. Baked off till bubbling and finished with salsa. This comes with 2 to an order

Breakfast Bread Pudding $9

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Breakfast Bread Pudding

This is sweet and savory with bacon, spinach, our greek yogurt cheese and maple syrup all mixed up with challah bread. We drizzle it with more maple syrup to serve. Includes 1 side dish

Quiche of the Day $7

We make our own pie crust, use only local eggs and fill it full of fresh veggies and cheese. Ask your server for details.
Includes 1 side dish

Biscuits & Gravy $8

Made the old fashioned way-in cast iron from Chef LeeAnne’s Grandpa’s House from Farmersville! Includes 1 side dish

Toasted Bagel & Cream Cheese $7

We are mixing our own flavors of cream cheese for this dish! Choose from: roasted vegetable, sriracha cilantro or everything bagel style. Includes 2 sides

Sides

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Chef Lee Anne House

Kentucky Bourbon Barrel Ale
Braised Sausage Links $3

KJB Bacon $2

Fresh Fruit $2

Biscuit with House Made Jam $2

Stardancer Greek Yogurt with
Fruit and Honey $4

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Lemon Blueberry Sour Cream cake

Sweets

Cobbler! Baked fresh!
Ask your server for today’s flavor. $5
Make it even better and top it with Jenis ice cream… It’s the best ice cream ever!
Ala Mode $6.50

Jeni’s Two decadent scoops for $6
Or available by the pint for $10

We like keeping it local

This menu includes Stardancer Creamery, A Bit of a Bite Salsa, Ashley’s Pastry Shop, Dot’s Market, KJB sausage links and bacon, Ken Millers eggs from Farmersville, Twin Creek Apiaries, HouseMade Sriracha and Flying Mouse Farms Maple Syrup.

***Please alert us to any food allergies you may have. We will do our best to accommodate you***

Seeking The Greatest Bloody Mary in Dayton – The Bloody Mary Showdown

September 22, 2014 By Brian Petro

Humble tomato juice. The blank canvas for a cocktail masterpiece.

There is a reason people love brunch on the weekends. It is a nice, long, leisurely meal with friends and family. All of the best food options are there, from Eggs Benedict to thick burgers, Belgian waffles to savory paninis, every food option you can think of is available. To top it all off, it is perfectly acceptable to have a few cocktails with the meal, either as a way to kick off the day or to shake off the night before. Brunch is not a meal as much as it is an event, and one of the long running stars of brunch is the classic Bloody Mary. It is a hearty cocktail to anchor this event. Much like brunch it is delicious, flexible, and has benefits that go beyond the obvious.

The concept of a hearty, late morning meal started in Britain with hunters and traveled to the United States in the early 20^th century. While Hollywood and New York had a role in popularizing a late morning meal, it was really Chicago where the idea of brunch in the U.S. caught on. Transcontinental flights were not popular yet, making trains the most convenient way to get from coast to coast. Chicago was where you stopped in between on the long journey to refresh and relax for a little while. Movie stars and business men stopped and enjoyed this mid-morning meal. The iconic Pump Room was one of the big players in the early days of the brunch movement, hosting many of the stars of the day. As the new meal built steam over the decades, it became a substitute for Sunday dinner as women entered the workplace. They had to get ready for Monday morning too, and wanted some time on Sunday night to rest. Brunch became a social ritual to replace that dinner.

Finished! A spicy and delicious brunch treat. It looks like it is missing something…

Brunch is a blend of breakfast and lunch, coined by Guy Beringer in Hunter’s Weekly, a short lived hunting magazine. Fruit juice is just good is popular to have with breakfast, and society deems lunch as a fine time to start drinking lighter beverages like wines and beers. If you are going to combine the two meals, why not start combining their drinks! It makes a mimosa or a Bellini a perfect selection for a brunch treat. They add a little bit of fruit juice (or puree) to the traditional wine the British drank with their brunches. Those were well known cocktails in the 1940’s and 50’s, when brunch was becoming better known in society, but not as popular as a new star on the scene: The Bloody Mary. The fruit-juice-and-alcohol combination is there, but the proportions are flipped. That is not just good for a brunch cocktail, it is good for a hungover brunch patron.

Despite any debates, the tomato is a fruit. Tomatoes are an excellent way to fight a hangover as well. When you are hungover, you are dehydrated and hurting for vitamins. You liver is unhappy because it is busy trying to get glucose to the brain, but first it has to get rid of all the toxins you just put in your body. Tomato juice to the rescue! Tomatoes help in the rehydration process, considering they are mainly water. Being hydrated helps the body process what happened after you hit the third bar and thought shots were a good idea. They also add sugar back to the body, helping replenish the glucose stores the liver has been burning through. If you believe a little hair of the dog helps the next day, the low levels of vodka in the drink can will help tame the bite. There is a little something of everything in a Bloody Mary.

There! A proper garnish, demonstrated by O’Davey’s Irish Pub in Wisconsin.

Everyone has the best Bloody Mary. Everyone. At least, that is what they are going to tell you when they ask. The concept behind the cocktail is simple: tomato juice with a kick. The liquor is there to showcase the flavors you are building in some way. The spirit can be able to enhance the flavors you are adding to the juice, or is a blank canvas that gives some punch at the end. In this modern world, the range of what you can do with the tomato juice is boundless. As food culture expands to find new dishes and spices from every corner of the world, they are all ending up as experimental ingredients in a Bloody Mary. A Chicago style hot dog Bloody Mary? Maybe one inspired by the favors of the Mediterranean Ocean? Maybe some other fruits in your Bloody Mary mix? The possibilities are endless. And then there are the garnishes. Everything from a simple celery stick or olives to, well, this. The Bloody Mary is open to interpretation. And that is something to be celebrated.

And celebrate it we will! On October 11, join Dayton Most Metro, Lion and Panda, and some of the best bartenders in the city for a Bloody Mary Showdown at the Montgomery County Fairgrounds. From 11am to 2pm, our mixologist contestants will be preparing their most unique versions of this brunch staple for you to sample. Brunch itself will be provided by Chef Matt Hayden and Meals from Scratch. The spirited base will be provided by American Harvest vodka, who is sponsoring Masqerage. Proceeds will go to help ARC Ohio and their fight to educate people on HIV, and provide help to those wrestling with it. It is open to everyone to show off their talents in adding the right blend of spices to make the perfectly balanced Bloody Mary. Sleep in a few hours on Saturday, then enjoy a delicious meal with the people that are close to you. Or come in and find a cure for the common hangover. Either way, we look forward to seeing to there!

There’s A New Brunch In Town

January 5, 2014 By Dayton Most Metro Leave a Comment

Meatloaf, onion, broccolini, and cheddar omelet with a side of gravy. Enjoy it with a Pimm’s Cup or Bloody Mary…or both!

Lily’s Bistro, located at 329 E. Fifth Street in Dayton’s Oregon District, has received their full liquor, beer & wine license and has expanded their Sunday brunch menu to include refreshing brunch cocktails like mimosas, Pimm’s cups, and Bloody Mary’s, as well as a Sunday ‘Family Style” chicken-centric dinner.

Owner Lisa Mendenhall says Lily’s had planned to offer a full Sunday bar and a casual Sunday dinner option since they opened last May, but the liquor license had been delayed. In August, Lily’s decided to move forward with brunch, but could only serve beer. “It gave us a chance to be creative with some beer cocktails, and our ‘beermosa’ made with dry pear cider and fresh squeezed orange juice has been a hit,” says Assistant Manager Alex Todd. “However, we are really excited to offer a full bar at brunch as well as during Sunday dinner.”

General Manager Emily Mendenhall says that the fried chicken dinner Sunday night is designed for people looking for a laid back, budget friendly meal “We’re serving things family style. This means half and whole fried chicken options, bowls of creamy mac ‘n cheese, baskets of jalepeno cheddar cornbread. Southern influenced comfort food that will change weekly. There will also be weekly specials.”

All of the chicken is local and free-range, something in which Executive Chef Mariah Gahagan takes pride. “We try to use local, sustainable ingredients as much as possible. We love the farmer we get these chickens from, plus we like to support local people with great products.”

Brunch will be served 11am -3pm and Sunday dinner from 5-9pm.