La Poste chef, Dave Taylor, has crafted a menu of inventive dishes served with unconventional and delicious sides, as well as myriad quality wines. As in epistolary matters, the menu at La Poste is divided into Postage, Salutation, Body, and Postscript. Fritter away the premeal wait with a "postage" choice of ricotta fritters adorned with candied orange, bathed in black-truffle oil, and served with baby arugula ($7). Hungrier diners can upgrade to the succulent sausage in brioche, served with bacon, frisee, and brown butter ($10), with the option of delivery confirmation from a contented stomach. Amid the trellised windows and casual-but-tasteful arrangements of the restaurant, a glass of pinot noir from Gerard Bertrand ($9) sets off a plate of grilled salmon served with a smoked-paprika ratatouille and simmered in a buerre-rouge sauce ($18).
Taste of Belgium follows an authentic family recipe to make its waffles out of thick dough and coarse Belgian beet sugar. A specialized cast-iron press then crushes the dough into its distinctive waffle shape and caramelizes the sugar in the process. This gives the waffle a rich vanilla flavor and a delightful sweetness that doesn't require syrup. As such, you can eat waffles on the go without plates, forks, or Catholic guilt.
Stoney Creek Roasters (SCR) is a fine purveyor of fresh roasted coffees. SCR is a family owned business so you can always count on friendly service. We operate a local store in Cedarville, Ohio and provide an online store for our not-so-local customers. In addition, we offer private label wholesale & fundraiser programs
Boston's Bistro and Pub takes beer seriously—17 taps pour a rotating selection of global craft brews, and the beer list teems with more than 100 bottles. A beer garden gives its brews a place to roam outdoors, and an onsite brew school teaches beer enthusiasts the finer points of brewing while instilling etiquette and charm into rowdy porters and stouts. Owner David Boston balances this passion for beer with his family's Hungarian heritage, serving a bistro menu of traditional magyar kolbasz sausage, pork kraut, kosher soft pretzels from Rinaldo's Italian bakery, and Zwack slaw and incorporating European meats and cheeses into paninis, pizzas, and spinach salads.
David Boston and his pub trace their history back through the coal mines of West Virginia and the factories of Ohio, en route to West Dayton, where in 1927 David's ancestors set up their own business, the Ole Time Bar, on Fifth Street. Boston's Bistro and Pub is the family's latest culinary enterprise, now carrying the torch for fine, frothy brews and Magyar delicacies for more than 30 years.
Bullwinkle’s Top Hat Bistro lures crowds with its baby-back ribs, smothered with handcrafted barbecue sauce and served with a salad and your choice of a tater or veggie side ($18.59 for a half slab). But because maneuvering through a plate of ribs with grace requires both physical and mental agility, give your fingers an opportunity to warm up with an order of the piled-high macho nacho ($8.99) or spicy buffalo-style bullwingers ($7.99 for one pound) while you visualize winning a game of Sudoku. Bullwinkle’s menu also sports USDA-choice steaks ($12.99–$21.99) cooked to order, fresh seafood dishes and daily specials ($14.99+), and skillfully tossed pastas ($10.99) and more. If you'd like to keep your love affair with barbecue hidden, but your personal safe is already full of Gigli posters and Goosebumps novels, have saucy sustenance served secretly between two carb slices by ordering a specialty burger ($6.59–$8.59) or sandwich such as the barbecue-chicken melt with monterey- jack cheese ($6.99).