Dining Review Of Greenfire Bistro

Pan-seared Pork Tenderloin With Tamarind Topped With Green Molé Sauce Served With Sweet Potato Fries Pan-seared Pork Tenderloin With Tamarind Topped With Green Molé Sauce Served With Sweet Potato Fries

It Will Not Disappoint

By Brian P. Sharp

Pan-seared Pork Tenderloin With Tamarind Topped With Green Molé Sauce Served With Sweet Potato Fries. Photo By Kevin Schelkun

Hearing about all of the changes at the restaurant formerly known as Chin’s Ginger Grill, I just had to give it a try.  So, I called a friend and invited him to join me for the quick 15 minute drive from downtown Dayton to the newly renovated Greenfire Bistro in Tipp City, which has the motto “…where dining becomes Art.”  That “Art” must also imply owner Art Chin who is a presence in the dining room visiting with patrons and asking for feedback. On a recent Friday night, the restaurant was busy and we had to wait.  There is a cozy bar right off the entrance where you can sit and enjoy a cocktail while waiting for your table. Certainly, you can enjoy dinner at the bar or at one of the high top tables if you choose.  Even so, we chose to wait for a table in the dining room.

Once seated, we were approached by Carlos, our server, who offered plenty of suggestions.  Carlos was delightful and energetic. We later learned he was born in Mexico, raised in West Milton and loves what he is doing.

The main menu is complemented by a special menu of starters and entrée specials. We chose to share an appetizer of Parm-
esan Crusted Tom-
atoes – a new twist on fried green tomatoes.  These were red tomatoes covered in a mixture of Dijon, parm-
esan cheese and bread crumbs. They are served on a bed of lettuce and are full of flavor.  After enjoying the tomatoes we enjoyed a bowl of the soup of the day – a Sweet Potato and Pear bisque.  The soup was sweet, savory and piping hot garnished with a slice of fresh lime.

For our entrees, my friend chose a stir fry.  Stir Fry at the Greenfire has a nice twist.  You get to select a protein from the list of seven options (an additional protein can be added for an additional charge of $1.75). Then you get to select the sauce from six options and add a garnish from six choices.  The stir fry is served with steamed rice for $11.50 and is a serving large enough to allow leftovers. I chose an entrée from the special menu of Pan-Seared Pork Tenderloin glazed with tamarind and topped with a green Mole sauce for $16.95.  The pork was served with Sweet Potato Fries shaken in butter and brown sugar and accompanied by steamed broccoli.

The menu appetizer choices range from “Green”fire salad to Thai Grilled Shrimp and range in price from $4.95 to $6.75. The entrée choices vary from Vegetarian options to Roast Chicken and Grilled Shrimp served with Soba Noodles to Szechuan Marinated Flat Iron Steak, ranging in price from $13.95 to $18.95.

After dinner we contemplated desserts. One option was homemade Key Lime pie, but it was already sold out.  In turn, Carlos mentioned homemade ice creams topped with chocolate ganache, with flavor options like ginger or lemon.  The ginger ice cream sounded interesting, but I just wasn’t sure. Even so, the guests in the booth behind us told me that they had only come in that night for dessert – the ginger ice cream with chocolate ganache.  So, I gave in…and my friend chose lemon.  The ice creams were fresh, cold and full of flavor.  You simply must experience the ginger ice cream! It is a dessert that I can’t wait to have again.

So, after all the changes – new paint, some new décor and a very full menu – the change from the Ginger Grill to the Greenfire Bistro is a huge success. And the good news, one thing remains the same –Art Chin!

Take the drive north…and don’t forget the ginger ice cream!

Greenfire Bistro is located at 965 W. Main St., Tipp City. Hours of operation are Monday-Thursday 4 to 9 p.m. and Friday and Saturday 4 to 10 p.m. Closed Sunday. For more information, call
(937) 667- 6664.

Reach DCP
dining critic
Brian P. Sharp
at BrianSharp@

Reach DCP food critic Brian P. Sharp at BrianSharp@DaytonCityPaper.com.

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