Slate-colored walls and exposed pipes lend an industrial air to the elegant red curtains and wooden wine racks of Serendipity Bistro. In fact, the curated wine list is one of the bistro's specialties, next to the flatbread pizzas and paninis made from scratch and paired with everything from turkey and apple chutney to shrimp artichoke pesto. Some evenings, guests can also share pitchers of sangria, a sweetened wine beverage the Spanish invented to lull pet tigers into their afternoon siestas.
Situated amid the bustle of Dayton’s Bike Hub, Silver Fern Cafe offers both cyclists and those on foot a respite with its hot and cold concessions, drinks, and snacks. Open seven days a week in late May through early September, Silver Fern’s staff slings savory meat pies, burgers, giant hot dogs, and seasonal fruit smoothies, all of which its guests enjoy on the outdoor patio.
At The Butter Cafe, every dish that chefs create maintains their commitment to sustainable cooking and eating, from the fluffy, golden pancakes topped with organic sweet-cream butter to the omelets made with locally sourced, free-range eggs. This dedication to sustainability extends to ensure respect for animals and workers. Along with their all-day breakfast, which includes gluten-free and vegan options, lunch and dinner caters to meat lovers and vegans alike with hearty meatloaf served along with vegan hot dogs and spaghetti.
With more than 20 frozen-yogurt flavors, upward of 50 toppings, and the freedom to combine them in any combination, the variety of treats that Bad Frog Frozen Yogurt's customers can devise is virtually infinite. Customers grab a cup and head to the treat dispensers for yogurt, all of which carry the live-culture seal. Though the flavors may change frequently, the shop always offers nonfat, low-fat, and no-sugar-added options to let health-minded customers indulge without guilt and to let frat boys save room on rowdy frozen-yogurt crawls. Once flavors are selected, visitors sidle up to the toppings bar to customize their treat with strawberries, Oreos, or morsels of mochi.
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Smashburger isn't just the name?it's the way chefs, otherwise known as Burger Smashers, cook every burger. First, they form never-frozen, 100% Certified Angus Beef into a giant meatball. Then they season it, place it on a butter-glazed grill, and smash it into a patty. The process caramelizes the beef, locking in flavor while keeping the meat juicy and tender. Each slab is then sandwiched in an artisan bun and is turned into one of an array of standard burgers or locally inspired specialties unique to each market.
This handcrafting approach typifies everything else the restaurant does, from blending handspun shakes to hand painting Smashburger's logo onto every beverage cup. Letting its food stand for itself and relying mostly on word of mouth for advertising, the Smashburger franchise expanded from one restaurant in 2007 to 220 today, with its swift growth from zero to 100 stores making it one of the nation's fastest-growing restaurant companies. This rapid development even caught the attention of Forbes and Inc. along the way.