Tag Archives: epicurean

All bottled up?

Warped Wing Brewing Company Brewmaster John Haggerty watches the line of Ermal's Belgin Cream Ale being canned at the brewery in Dayton. JIM WITMER

DCP’s guide to bottle versus can By Jim Witmer Which do you prefer, beer in a bottle or in a can? Let’s begin with the fact that more and more craft beer is being canned these days and it has surpassed bottles in market share. It’s likely that your favorite beer that was only available […]

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It’s your party, we can’t cry if we want to

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Fresco’s Jenn DiSanto shares a day in the life of catering By Paula Johnson What does it take to make it in the catering business, and how is that world different than that of a restaurant chef? Jenn DiSanto, owner of Kettering’s Fresco Catering, sums it up with a story from a huge party she […]

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Springs awakening

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Aleta’s Cafe: as Yellow Springs as it gets By Paula Johnson Spring in Yellow Springs has to be among the loveliest combinations of time and place there could be. On a brilliantly bright and cloudless day, still a little brisk, a stroll through the Springs was truly soul-renewing—as well as entertaining. Hipsters and hippies, the […]

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When in … shower?

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Hayley’s top five moments when that cold one tastes even better By Hayley Fudge For us beer lovers, there’s rarely a time that a well-crafted beverage of sorts doesn’t sound appealing or taste great. But there are definitely times when they just taste a little better than others. Here’s a look at five of the […]

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Lost at sea

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Treasure Island Supper Club struggles to set sail By Paula Johnson In Robert Louis Stevenson’s classic 1883 novel, there be pirates, and swabbing of decks, and one legged seamen and parrots. General swashbuckling abounded, but no such excitement was found at a visit to the novel’s namesake Treasure Island Supper Club in Moraine. In business […]

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Wining and dining

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The Naked Vine’s guide to ordering wine in a restaurant By Mike Rosenberg You’re out at a nice dinner with your besties. You’ve been to the bar, had a cocktail or two, and the maître’ d has escorted your happy gaggle to the table. Menus are distributed, and your server utters that fateful question: “Who […]

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Hot mamma

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Mamma DiSalvo’s: one spicy southern Italian adventure By Paula Johnson PIP (Palate In Progress) and I are Mamma DiSlavo’s veterans, having dined several times at this venerable Kettering favorite, open since 1979. If you’ve never been, Mamma’s is the sort of bustling casual red sauce emporium where the clientele and the staff know each other […]

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Beer thyme

Herbs and Ale Photo Illustration.
Photo copyright by Jim Witmer for Dayton City Paper use.

Herbs make their comeback By Jim Witmer Quick, name the four main ingredients in beer. Barley, yeast, water and … dandelion? Of course most of us know hops are one of the four main ingredients, but today in craft beer it seems like anything goes. Like chefs wanting to add a unique flavor to a […]

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Duck, duck, ribs

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All’s Well at The Wellington Grille By Paula Johnson PIP (Palate In Progress) and I found ourselves in Beavercreek on a Friday night with no place to go, when he remembered The Wellington Grille was nearby. “It’s been a while, but I remember the place as being pretty good,” he said. “Well, we’ll soon find […]

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Old school

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New concoctions at Arcanum’s The Old Arcana By Paula Johnson The buzz about Chef Jeff Besecker and The Old Arcana has been pretty strong lately, with Ohio Magazine declaring their Bourbon Praline French Toast the best in the entire state. Lots of media coverage followed, and the restaurant’s Sunday Brunch has been mobbed ever since. […]

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Law & Disorder: 4/25

Broken brandy bottle A family left for church in the morning. When they returned, they noticed their motion-sensor alarm system […]