Earlier this week, Lisa Seibert attended the Sneak Peek, an opportunity to taste delectable treats from talented Miami Valley chefs and preview offerings from several upcoming Winter Restaurant Week menus.
11 reasons to partake during Dayton Winter Restaurant Week starting this Sunday
The Sneak Peek to Winter Restaurant Week foretells many reasons to brave the cold and venture out to participating restaurants during Restaurant Week, which runs from this Sunday, January 25 thru February 1.
Ten local purveyors brought samples of menu items to the Steam Plant in an effort to convince attendees to dine with them.
The Hungarian Goulash from Coco’s Bistro is very spicy and a favorite for me. It's a beef stew, though is very brothy, not thick or gravy-like. A Hungarian team member ensures it’s authentic.
If you prefer less spice, El Meson’s Pork Pozole offers comfort without the kick.
Blackened Mahi-Mahi with a chili-lime butter, served over rice and fresh vegetables from Jay’s Seafood, was a big hit. Prepared on site, this team was busy all night.
Pork sliders three ways:
The Florentine’s braised pork with pickled onion, tender and lightly seasoned.
Crooked Handle Brewing’s pulled pork with wasabi plum glaze and broccoli apple slaw combines sweet and spicy.
Spicy & Sweet Pork Carnita Sliders from Agave & Rye featured pork with pimento cheese, cole slaw, pineapple, and Agave BBQ sauce.
The Smoked Gouda Au Gratin potatoes are delicious and accompany both Amber Rose restaurant week entrées.
Greek Street brought the sticky with authentic Baklava drowning in honey.
The cheesecake from All The Best Delicatessen is rich and creamy as promised.
The Melting Pot offered strawberries dipped in the dark chocolate fondu blend vibrance with indulgence.
The raspberry filling inside Coco’s chocolate cake topped with chocolate Swiss meringue buttercream is a delightful surprise.
You’ll find a complete listing of participating restaurants and their menus on Dayton Local.
