Taste Creative Cuisine entertains eardrums and taste buds at the same time by presenting a menu full of contemporary twists on classic Southern cooking and regular sets of live jazz. Like carving a family chicken dinner with a laser-knife, the food roster modernizes mainstays of country-style dining. Fried chicken rests atop sweet-potato waffles, creamy aioli garnishes Cajun catfish sandwiches, and artichoke butter sauce adds flavor to cornmeal-breaded walleye pike. Handcrafted cocktails complement the Louisiana-fusion fare, as muted jazz trumpets, wailing saxophones, and standup comics keep audiences dancing and laughing into the night.
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.
Housed within a building that served as a neighborhood deli and general store since 1910, The Amber Rose chooses to embrace the history and the culinary culture of an area slightly farther away: Eastern Europe. Hearty soups, roasted meats, and vegetable stews fill the menu of eclectically inspired comfort foods. In addition to Polish sausages and Lithuanian-style cabbage rolls, the menu features beef stroganoff inspired by classic Russian recipes, as well as a signature turtle soup served by the bowl, cup, or crazy straw. This selection of rib-sticking comfort foods even includes a few gluten-free items.
The Amber Rose's cottage-style space evokes the ambiance of a casual European cafe. Dark wood trim and weathered floorboards lend a cozy and inviting bit of warmth to the dining room. The restaurant's most distinctive piece is the bar, which is made entirely of imported Turkish marble. Here, bartenders pour glasses of hard-to-find European wines and beer.
Even after Aaron and Bethany Horn moved to the United States, they would fondly look back on memories of buying fresh, warm meat pies from their local bakery. Hoping to introduce this treasured New Zealand treat to their American neighbors, the duo decided to open their own bakery. They set up shop in a stand at the local Dayton community's PNC Street Market amid the booths of local growers, artisans, and culinary specialists that pack the lively market's historic freight house. Aaron and Bethany whip up food from their menu of New Zealand-style pasties that has been lauded on Living Dayton. Each day, they pack flaky crusts with plump morsels of lean meats, fresh vegetables, and hearty sauces, cooking a variety of classic, Indian-style, and breakfast pies. The bakers use natural ingredients in their products, eschewing MSG, artificial flavors, and golf balls painted to look like radishes.
At Golden City Ballroom, students learn dances from the waltz to the rumba in a well-appointed studio. On its 2,400 square feet of suspended hardwood floors, students practice fancy footwork, double-checking their technique in wall-to-wall mirrors. They can also hit the same dance floor for LaBlast dance fitness classes, which incorporate the calorie-burning moves seen on Dancing with the Stars.
Fish arrive fresh from the boat to fry on Tropics Restaurant's sizzling grill alongside a wealth of half-pound burgers, creative appetizers, and saucy pies forged from Mio's pizza products. The eatery’s floor-to-ceiling windows grant sweeping views of the Ohio River, replete with the bounty of boats and pet narwhals tethered to Manhattan Harbour’s slips.