Sneak Peek to Winter Restaurant Week will feature samples from 13 local restaurants.
“I think it’s a great way for restaurants and the community to connect,” said Amy Zahora, executive director of the MVRA. “It’s not just about great food, but it’s about community and getting to know the restaurant owners and chefs. People really enjoy that.”
Credit: Natalie Jones
Credit: Natalie Jones
Here’s a list of restaurants planning to participate and what they have on the menu:
- All the Best Deli (cheesecake)
- Amber Rose Restaurant and Catering (beef rouladen and bread pudding)
- CBCB Bar & Grill (gouda cauliflower soup, cabbage roll soup and chili)
- Coco’s Bistro (mushroom soup and chocolate tart)
- Condado Tacos (buffalo chicken tacos)
- Crooked Handle Brewing Co. (braised pulled beef sliders)
- Dewberry 1850 (grilled, beer marinated pork chop and mashed potatoes)
- El Meson (albondiga soup)
- The Florentine Restaurant (grilled pork ribeye and chowder)
- Greek Street (baklava)
- Morgan’s (salmon and shrimp and grits)
- Primo Italian Steakhouse (Bolognese)
- Rip Rap Roadhouse (Tuscan chicken ravioli)
General admission is $45 in advance or $55 at the door and includes tastings from each participating restaurant. VIP tickets are available as well.
The sneak peek event will be followed by Winter Restaurant Week from Sunday to Feb. 2.
TAKE A LOOK: 10 things to to do in Dayton this weekend
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Pizza Dive to open second Beavercreek location
Credit: Natalie Jones
Credit: Natalie Jones
After taking over ownership of the Beavercreek Pizza Dive in May 2022, owners Amy and Michael Jones are ready to expand.
The pizza shop has been in need of a bigger dining room and kitchen — especially on Wednesday Buffet Nights where adults can eat as many slices of pizza as they would like for $12 from 4:30 to 8 p.m. Kids (ages 2 to 10) cost $6.
The new 3,437-square-foot space is expected to seat 68 people inside and 32 people outside, pending permit approval for a patio. The seating capacity is double what the restaurant at 4021 Dayton Xenia Road currently holds.
Other highlights of the new space include a self-pour tap wall with 18 taps, TVs, garage doors leading to the patio and a door specifically used for carryout and DoorDash orders.
Chef Phillip Morgan opens restaurant in Wright-Dunbar District
Credit: Natalie Jones
Credit: Natalie Jones
Chef Phillip Morgan, the owner of Morgan’s Catering, has opened a restaurant in the Wright-Dunbar District after operating in a food trailer since 2021.
Morgan’s is located at 1101 W. Third St. in the former location of Texas Beef and Cattle Company, across the street from W. Social Tap & Table.
Morgan’s features American fusion cuisine including anything from chicken wings and beef, chicken or salmon Philly’s to Cajun shrimp and sausage alfredo, bourbon glazed salmon and much more.
“I like to do a lot of creole style food,” Morgan said. “I really love Asian-style food, so I do a little bit of everything.”
Morgan’s is currently open for carryout from noon to 9 p.m. Monday through Saturday. Delivery is available as well. A grand opening date will be announced soon.
Quick Bites
🍔 Koji Burger adds another day of lunch service: The concept is now open 11 a.m. to 2 p.m. Thursdays, Fridays and Saturdays at Jollity, located at 127 E. Third St. in Dayton.
🍦 Jubie’s Creamery closes in Moraine: The owner plans to focus on growing their wholesale and catering business this year. Fairborn and Troy locations remain open.
🍪 Cincinnati cookie company expands to Dayton: Cookies from Davis Cookie Collection in Cincinnati will soon be available at Mz. Jade’s Soul Food inside W. Social Tap & Table.
🍒 Cherry Thing-A-Lings are coming soon: Indiana bakery to make popular cherry fritters during President’s Day weekend. READ MORE
Springfield woman named Burger King Restaurant Manager of the Year
Credit: Submitted Photo
Credit: Submitted Photo
Sara Crossman started working at the Springfield Burger King on East Main Street 23 years ago. Today, she’s the general manager and was selected as the chain’s first “Restaurant Manager of the Year.”
At almost 16-years old, Crossman applied with her cousin to work at Burger King. She recalled them both being hired, but said she had to wait two weeks to start because she wasn’t 16 at the time.
“Initially, my plan was to work at Burger King until I graduated with the goal of going to school to become a nurse,” Crossman said. “However, at 18 years old, I was given the opportunity to become a shift manager, and shortly after turning 18, I became restaurant general manager. That’s when my plan changed and I knew Burger King was the place for me.”
For more than 13 years, she has served as the restaurant’s general manager.
Crossman is known for writing birthday messages on crowns and taking the time to learn about the lives of their local and visiting guests.
“I want our guests to feel like family. When they feel special, they not only come back, but they bring others with them or tell people that matter to them about us,” Crossman said. “Going the extra mile ensures every guest leaves with a smile. You never know what someone might be going through, and it’s a great feeling to know you’ve brightened someone’s day.”
Tell Us
Thank you so much for reading my weekly newsletter! If you see a new restaurant opening or are wondering when an establishment is expected to open, feel free to email me here, and I’ll check it out.
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