Taste of India?s kitchen is well-stocked with bottles of cinnamon, coriander, ginger, fennel seeds, and garam masala. These traditional Indian spices flavor the eatery?s many meat and veggie dishes, from chicken tucked into a bowl of basmati rice to marinated pieces of lamb cooked in a clay oven. Each already-large portion is supersized during lunchtime, when the buffet offers diners a bottomless supply of curries and tandoori-cooked proteins.
Tucked inside the clubhouse at Shaker Run Golf Club, Palmer?s Place refuels patrons before and after rounds of golf. The menu features Montgomery Inn meats slathered in the company?s famous barbecue sauce. The chefs also grill burgers and whip up smaller bites that include potato skins and bowls or goblets of housemade chili.
Relish Modern Tapas' chefs place a new spin on the centuries-old tradition of socializing with friends over small plates, interspersing their Spanish tapas menu with innovative international dishes. Their kitchen is a flurry of roaring fires and sizzling saucepans as chefs stir saffron into rice paella and simmer up morsels of chicken, chorizo, and baby back ribs. They fold seafood into Mexican- and Asian-inspired tacos while Italian flatbreads bake in ovens. Out in the sleek dining room, bartenders nimbly move about the bar, whipping up the bold specialty martinis that earned the praise of reporters from City Beat. Wooden beams crown the bar, extending out over spherical arrangements of tabletops and cushy booths. Hanging lights bathe the room in a soft glow, and towering windows provide diners with a glimpse of the glimmering lights and handsome crossing guards of Deerfield Boulevard.
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 & Coffees was born.
Today, the Winans family continues to do what it does best at three Ohio locations. All of the business?s 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 has frequently been named the area's best by the readers of the Dayton Business Journal and the Dayton Daily News. The secret is in their roasting process?their small, 15-pound roaster requires them to roast the beans in small batches, which leads to a more consistent product. Once the beans are ready, coffee artisans carefully combine them with other roasts to create a vast assortment of flavors, which includes 11 house coffee blends, 12 flavored coffees, and even more seasonal selections.
At age 11, while other Jersey kids were playing ball up the block, Tony Aponte was treating his four siblings to pizzas in the family kitchen. More than three decades have passed since those days. Tony has found new digs. He's moved to Ohio to be closer to his three daughters. But he is still crafting pizzas, drawing on those childhood experiences and a greatly expanded palette of toppings and ingredients available at Aponte's Pizzeria, which was featured on The Food Network's Restaurant Impossible.
In the pies he makes now, house-made sauce, hand-tossed white or wheat dough, and fistfuls of whole-milk cheese support capicola, genoa salami, grilled peppers, and artichoke hearts. While pulling apart slices, guests at Aponte?s Pizzeria can drink from a full bar or glance up at five flat-screen TVs to check sports scores or see if the anchorman is still wearing their friendship bracelet. Sports photos and team insignias pepper the marinara-red walls, and the tables clatter with plates of subs and baked pastas.
A huge circular teppanyaki grill sends up plumes of fragrant smoke from the focal point of Dao Modern Asian Cuisine’s dining room as chefs deftly sizzle up meats and seafood across its surface. Aside from a venue for the chef’s showmanship, the grill serves as a conspicuous sign of Dao Modern Asian Cuisine’s commitment to cooking dishes fresh to order. In addition to Chinese stir fries, chefs showcase dozens of other Asian specialties: they simmer Thai curries, roll up more than 30 sushi rolls, and fuse together Korean classics such as bibimbap. Additionally, chefs offer a smattering of vegetarian and gluten-free dishes.
Dao Modern Asian Cuisine introduces Western eyes to Eastern-style architecture, exemplified by the restaurant’s pagoda-style façade. Asian hanging lamps, dark wooden ceiling risers, and golden sheets of glass emblazon the dining room and create an elegant atmosphere where eaters with nomadic tastes can sample international dishes sans fanny pack.