The Winans family has been making lives a little sweeter for more than a century. During the Great Depression, townspeople would flock to the family’s bakery in Piqua with their sugar rations. Owner Wayne Winans would take that sugar and turn it into freshly baked cookies—a small pick-me-up at a time when even small pick-me-ups were a luxury. Years later, Wayne’s sons, Max and Dick, carried the family torch into the 1960s, when the first Winans Fine Chocolates and Coffees was born.
Today, the Winans family continues to do what it does best. All of the chocolates are handmade, with no preservatives or fillers, and never cryogenically frozen. The family’s emphasis on freshness carries over to their coffee, too, which is roasted in small batches every week on-site at a facility in Piqua.
Made with natural milk, minimal cream, and a whole lot less air than ice cream, the Italian-born gelato also boasts fewer calories and no artificial flavoring to get in the way of its smooth, rich flavor fireworks. Pino Gelato's 20 gelato genres include minty chocolate, coconut, Reese's & cream, rhum & caffe, tiramisu, stracciatella, Monica Bellucci, and more. Gelato grabbers can transport their treat by cup ($2.50 for 2 ounces, $5.95 for 8 ounces) or cone ($2.75 for kid size, $5.50 for waffle). And while filling your pockets with scoops of gelato is a fun way to ruin pants, the friendly staff will gladly provide storage for to-go gelato ($10.95 a pint, $16.95 a quart).
Blue Ginger’s chefs have no shortage of sources when they need inspiration for their next dish. Rather than limit their scope to a single region or country, they scan recipe books from across Asia and pick out their favorites as starting points. Some of the recipes they dig up date back centuries, but they’re more interested in looking toward the future than dwelling on the past.
It’s certainly a bright future they envision—one in which the best elements of various Asian cuisines have joined forces in the same dishes. There are even some influences from outside Asia that make it into the mix, as the duck fajitas and pan-roasted chilean sea bass will attest. This inclusive spirit isn’t just limited to the food. An extensive drink menu features imported beers, martinis blended with sake, and cocktails stirred with miniature world flags.