Look out for Amy & Lisa's Top Picks during the 2020 Winter Restaurant Week, Jan 19-26!
The Miami Valley Restaurant Association's Sneak Peek to Winter Restaurant Week welcomed a sold out crowd in 2020. Local foodies can't resist the opportunity to taste treats from several of our region’s talented chefs and get a sneak peek at menu offerings and special deals offered January 19-26, 2020.
Thirteen restaurants put forth a variety of salads, soups, pork, beef, chicken, and desserts in an effort to persuade guests to dine with them next week. Amy and Lisa tasted their way through the event, and here are their top picks:
Amy's Pick: The Warm Mushroom Salad with Pancetta, Hazelnuts, and Mascarpone from ele Bistro and Wine Bar (Miamisburg).
One of the most innovative tastes of the evening combined an appetizing blend of flavors and textures: a layer of warm mushrooms, crumbled pancetta, and toasted hazelnuts attractively presented on a bed of fresh arugula. Look for this dish as a first course on ele’s Restaurant Week menu, along with a second course choice of a short rib ragu in pappardelle or scallops with saffron risotto plus a dessert choice of salted caramel chocolate tart or coconut cloud layer cake.
Lisa's pick: The Sesame Encrusted Tuna seared and placed atop a Fried Wonton, Sautéed Vegetables Drizzled w/ Asian Dressing from Basil's on Market (Downtown Dayton & Troy).
This welcome and unexpected winter option tasted as good as it looked. "I appreciate Chef Todd's choice to lean away from winters "comfort zone" explained Lisa. "The wonton's crispy texture compliments the sautéed vegetables perfectly, and provides a tasty foundation for the seared tuna". This is one of three entree choices on Basil's Restaurant Week menu, preceded by a house salad Fresh greens topped w/ shredded pepper jack cheese, cucumber ceviche & fried garbanzo beans choice of dressing, and followed by creme brule with whipped cream.
Lisa's pick: The Braised Chicken Thighs with Salami and Olives served with Polenta from Wheat Penny were "a tasty return to winter's comfort zone" declared Lisa. "Creamy polenta served with tender chicken thighs in a rich well-seasoned citrus broth, this is just delightful."
One of four 3rd-course options on Wheat Penny's Restaurant Week menu. 1st-course: Brick Oven Pesto Pizza Rolls, 2nd-course: Your choice of Baked Clams Oreganato or Venetian Cauliflower, Dessert: Creamy Limncello Italian Ricotta Cake, Luxardo Cherry Ice Cream w/ Biscotti, Cheesecake w/ Berry Sauce, or Crystal's S'mores.
Amy's Pick: The Bourbon Chocolate Ganache Campfire Ice Cream from Tavern at the Greene (Fairborn).
"This choice had me at burnt marshmallows" Amy beamed. The ice cream and graham cracker completing this s’mores inspired dish were a bonus, and judging from the long line all evening long, the crowd agreed. This tasty, fun treat is part of Tavern on the Greene’s Restaurant Week menu, along with an appetizer course of a scotch egg or salmon potato cake and one of three entree choices including a shepherd’s pie, potato wrapped salmon, or barbecued jackfruit sandwich.
View all the menus for Winter Restaurant Week
Winter Restaurant Week 2020 runs from Sunday, January 19th through Sunday, January 26. For participating restaurants and menus, head over to our Guide to Restaurant Week.
Amy Hollan is a Dayton native and senior living expert with a passion for Emily Dickinson, Impressionist art, great books, and artisan coffee. Dayton Local loves having her as a contributor.