Beef ‘O’Brady’s grill masters load their menu up with hearty American fare, serving appetite-quelling dishes within a family-friendly Irish sports pub. A basket of traditional or boneless wings ($7.49 for 10) leads off the appetizer menu, digging its fried, crispy cleats into one of 11 sauces, from hot to teriyaki to a stew of pixie tears. The half-pound ‘O’Brady Burger emerges from a long hibernation in a cave of herbs and spices, carrying its blanket of melted provolone cheese ($7.99), and Beef ‘O’Brady’s signature sandwich, the Watterson ($8.99), commemorates one of its first customers with a roast-beef-and-rye portrait smiling from behind a swiss-cheese frame. The lunch menu items sate noontime cravings with soft tacos stuffed with fish ($5.99) and turkey and smoked bacon bench-pressing a soft brioche bun ($7.79).
Staff members at Tropical Smoothie Cafe whirl blenderfuls of healthy fruits into eclectic smoothies and transform fresh veggies into a full menu of salads and wraps. A mix of pineapple, orange, and nonfat yogurt imbues a Hawaiian Breeze with 24 ounces of sweet and tangy flavor ($4.29), and the Sunny Day smoothie ($4.29) blends a fusion of mangos, banana, orange, kiwi, and a poem about waterfalls. Patrons can also chase libations with savory wraps such as the Jamaican-style jerk chicken ($6.49), or the Totally Turkey ($6.49), a classic combination of turkey, lettuce, tomatoes, and a an affirmation written by Mom on a post-it.
Some partnerships—Fred and Ginger, Holmes and Watson, Rocky and Bullwinkle—seem predestined for greatness. Such was the case with Jeff and Jill Van Horne. Jeff, a wine collector, married his talents with Jill's gourmet cooking to create The Wine Loft, where their chemistry translates into delicious food and drink pairings. Stepping inside is akin to joining one of their dinner parties, with fellow guests lounging on sofas throughout the space and ordering cocktails or beer from the full bar.
Of course, the starring libation is wine. The cellar below the restaurant can store close to 2,000 bottles at a steady 58 degrees. More than 200 wines arrive at tables by the bottle, and 75 can be poured by the glass, complementing a variety of small plates and entrees. If you aren't sure what libation would best bring out the flavor of your lamb lollipops, servers gladly assist—or, you could attend one of The Wine Loft's wine education classes. These meet monthly to cover topics such as matching wine with chocolate or observing proper wine etiquette, which dictates that whomever uncorks the bottle must plant the cork and raise the resultant tree.
Two years ago, DNA Computers opened it's doors for the first time. Since then we have grown to include a full service printing division and we have recently upgraded our showroom and storefront. What has not changed is our commitment to providing the highest possible level of service and value to our customers.
Classic oldies waft through the air at The Root Beer Stande, a drive-in eatery dubbed "a Dayton summertime staple since at least the 1960′s" by Dayton Most Metro. Carhops step out to vehicles to take orders for Coney Island–style hot dogs, grilled sandwiches, and other satisfying American food, and then serve the victuals on metal trays that attach to drivers' windows. For a sweet pairing, try a malt, a sundae, or a mug of housemade root beer.
No two pizzas are created alike, but most of them look about the same. Not so at Jet?s Pizza, a carry-out and delivery-only establishment created in 1978 by brothers Eugene and John Jett?their signature pie layers tomato or barbecue sauce and melted mozzarella cheese within the crispy, brown right angles of a deep-dish square crust. But the crust?s charms don?t end there; diners can ?flavorize? it for free with seasonings such as shredded parmesan or the Turbo Crust, a blend of butter, garlic, and romano. These extras are what make Jet?s pizzas special; John Jett says ?If you're eating one of our pizzas and you don't have a smile on your face, then something is wrong." In addition to pies, Jet?s serves four flavors of chicken wings, subs, and breadsticks at locations spread across 13 states and two extrasolar planets.