2016 Cincinnati Best Chef nominee Aimee Saling has landed in downtown Dayton's newest restaurant, Table 33.
Table 33 Welcomes Chef Aimee Saling
Popular local Chef Aimee Saling is back in Dayton. Aimee’s passion for creating great tasting fresh food from local produce and responsibly raised local meats is an ideal match for recently opened Table 33. Owners Chris and Charlie share a commitment to providing quality food using local sources and are continuing their pledge to use grass fed beef and pasture-raised chicken from Keener Farms.
Aimee is a 2016 Best Chef in Cincinnati nominee for her successful rotating menus at Piccolo Wine Room in the Cincinnati suburb of Glendale. Known to feature just six items that are rarely repeated, City Beat staffer Pama Mitchell noted that “the concept and execution make it worth a visit even from city folks”. In Dayton, Aimee spent a couple years at One Bistro and had a brief stint at Lock 27 prior to Piccolo.
Chef Aimee plans to slowly introduce new menu items over the next few weeks allowing the entire team a chance to taste, get comfortable with, answer questions, and be able to make recommendations. Table 33 plans to formally introduce the new menu in early March. I was excited to hear that Aimee finds fabulous service an essential part of an incredible dining experience. Some of her favorite restaurant memories are of superb service, on one occasion she didn’t even remember what she ate!
Aimee is hard at work on her plans to feature scrumptious soups, unique salads with homemade dressings, tacos, quiche, and more! I look forward to trying her Brussels Sprout Tacos and items like those in the photo above.
- Tacos on freshly made light corn tortillas
- Winter Salad: Organic Spinach, marinated artichoke hearts, jicama, toasted pumpkin seeds, and grass-fed Dubliner cheddar dressed w/ caramelized onion and gorgonzola dressing
- Broccoli Cheddar Bacon Quiche
Photos from Table 33’s Facebook page
