My new favorite places to eat in Dayton

I’m still lamenting the loss of “Olive Dive” on the corner of Wayne and E. Third Street almost a year after they said adieu. Yes, the prices kept going up, but it was Dayton’s first and best farm-to-table restaurant.

But, no worries, two other Olive’s have popped up. Both on the same street- but only one that I’ve tried. Olive Mediterranean Grill is on North Dixie just north of Needmore, just before the drive in. It’s run by two brothers who work long hours and cook up some amazing middle Eastern food. It’s open late most nights, till 1:00 am, and you can easily get dinner under $15. They’re Muslims, so no alcohol, and occasionally, they’ll let people smoke a hooka in the dining room- which ticks me off no end, but the kufta is the bomb. For those of you who don’t know what kufta is- it’s a seasoned ground beef kabab. Their kibbe is also amazing- but, more times than not, they are out of it. The place isn’t somewhere you want to take a date for a romantic supper- it’s a former Milano’s- but if you just want good food, friendly service and not spend too much- head on over.

Olive Mediterranean Grill 6129 N Dixie Dr Dayton, OH (937) 264-1455
The Texas Beef and Cattle Company is open in Wright Dunbar. It’s run by my friend James Nunez, a Navy Veteran and proud Texan. I’ve been eating James’ slow-cooked meats for years and if you are looking for some brisket or pulled pork, you’ve come to the right place.
You’ll spend about the same amount as you would at Olive for dinner- but you’ll recognize everything on the menu. They are still working out the kinks since they just opened up, but I had a sample plate of brisket, sausage and pulled pork the other day and all three were amazing. They are open till 10pm.
Texas Beef and Cattle Company 1105 W 3rd St, Dayton, OH 45402 (937) 344-4376 no website, but you can find them on Facebook, where they have a ton of likes. Parking is easy, and they have a nice little fenced in patio on Williams street- and I’m assuming a liquor license is coming soon.
Going upscale, which isn’t something I’m doing a lot of right now- Chef Dana Downs, has finally put something in the old Lincoln Park Grille space worth going to. Park City Club is a cross between a private club menu and comfort food with panache. You’ll pay double what you’ll pay at either of the above places, but this is somewhere to take a date, especially before you have tickets to a show at the Fraze. Full disclosure, my firm, The Next Wave, did their website and some of their printing, but, I wouldn’t recommend a place I don’t like- it’s not the way I roll. The last few times I’ve been, I’ve seen at least 4 people I know at tables less than 20 feet from me, go figure. Reservations are recommended, or you may have a long wait.
Park City Club, 580 Lincoln Park Blvd, Ste. 105 Kettering, OH 45429 937.949.3048
My other go to places are still Linh’s Bistro, Ginger and Spice, Quincy’s, CJ Chan’s, Sushi Cafe, The Pine Club, Coco’s Bistro, Carmen’s Deli, Chicago Gyro’s and Dogs, Pizza Factory and South Park Tavern, Charlies Imports, Pasha Grill,  The Corner Kitchen and Taqueria Mixteca.

Grandstanding in Dayton, and Travel Bans

There’s never a missed opportunity for our half-a-million dollar Mayor, Nan Whaley, to grandstand. Be it accepting refugees that aren’t coming, or banning travel to North Carolina and Mississippi over stupid legislation against the LGBT community. If there’s a front page story to be made out of making a proclamation or an informal resolution- she’s on top of it.

But, let’s talk about a local travel ban that the city created and now can’t find the “$35,000” it will cost to fix- and the costs the city’s lack of foresight cost a small local independent business.

For decades, 865 N. Main Street was the place to get fried chicken in Downtown Dayton. Chicken Louie’s was an institution. When Lou fell into poor health, the restaurant closed. Because the city of Dayton can’t keep a building safe from scrappers, the building quickly became a very expensive prospect to reopen. Plus, the hundreds of millions of dollars being spent on I-75 through Downtown, were also taking their toll on businesses near the construction.

In November of 2014, a business that had begun on W. Third Street, rose to the challenge to bring fried chicken back to N. Main. Plans, permits, inspections, and almost 18 months later, they soft-opened this week. No big grants from the city, no tax abatements, no tax credits- a legitimate, small business opened back up in the old Chicken Louie’s- welcome back to Quincy’s. (Full disclosure- I do the advertising for them- and, they didn’t ask me to write this article).

Only one slight problem, when the city bulldozed a whole bunch of apartment buildings and built a brand new Great Miami Boulevard- they cut off the second entrance to the parking lot. Yep- made a little stub of a driveway- but, no access from the boulevard, only from N. Main, right at the light- making left turns into the lot a mess.

The city, which bought a building on Wayne Avenue for $450,000 and then sold it to a developer from out of town, and gifted them Garden Station as a bonus- can’t find $35,000 to replace the apron and access that they “improved” off the map. Here’s an aerial view courtesy of Google Maps- the yellow area is where a driveway should be- but now has curbs, grass and trees planted.

Aerial view of Quincy's Parking lot

Can Dayton put a driveway back in please?

This is similar to what they did to the old Wympee on E. Third street- when Olive Dive went to turn on their gas main- it turns out that the city had cut the gas line when replacing sidewalks- and was going to try to stick the tenant with the bill.

How 25 feet of concrete or asphalt becomes a $35,000 expense is beyond me. Why the curbs and access hadn’t been worked out and replaced well before the opening is also beyond me. But, I guess real “Economic Development” and a commitment to local small, independent business doesn’t make either the headlines- or, Miss Nan would have taken care of fixing this mistake already.

When people talk about being “business friendly” – it’s about a government that takes care of things like this and thanks the small business for bringing a building back to life. If I were mayor- this kind of bullshit would never fly, and I’d have rented a Bobcat and cleared the path myself, before they opened if I couldn’t get the city to act. A load or two of gravel over what I cleared would be a better start than leaving it as is.

Considering the only thing Nan has proven herself good at is making holes like the one on Ludlow where the perfectly usable Schwind and Dayton Daily News building were- she should be able to get a bulldozer over to Quincy’s on Monday and get this problem taken care of, $35,000 or not.

It’s a tiny investment compared to the value that having this building back in use pays back to the city.

In the meantime- go get yourself some chicken and fish, and be super careful entering and exiting the parking lot.

Ginger and Spice- oh so nice

No this isn’t a post about a British girl band. It’s an overdue review/recommendation of the little Chinese restaurant, Ginger and Spice,  that opened on Brown Street back in January.

It’s squeezed in between Subway and Hot Head Burritos- in the little strip built by JZ Properties- when we already thought we had enough choices. It has had a bunch of places go in and close. Tropical smoothie, DQ/Orange Julius, etc. When I saw it was going to have an Asian place I was wondering how they were going to fit it all in. The answer: tightly.

Beijing Pork from Ginger and Spice in Dayton Ohio

Beijing Pork from Ginger and Spice

The food is wonderful. The Beijing Pork, the first time I had it- was one of the best Chinese dishes I’d ever had- unfortunately, it’s never been quite the same- but- still good. Their menu description:

Lightly breaded and fried pork loin, layered with delicious sauce crafted from pineapples and tangerine rinds.

Ginger and spice wontons from Ginger and Spice in Dayton

Ginger and Spice wontons

Another favorite is the Ginger & Spice Wontons – which have a bit of a kick – again their description:

Handmade wontons stuffed with ground pork, seasoned with our mild spicy house special sauce.

They say they source a lot of their ingredients locally- and try to stay with organic/gmo/hormone-free sources. It may be part of the reason they’ve had two one dollar price increases since they opened. At one point, I had an email with a list of their local providers, but I can’t find it now. Their website doesn’t list them.

Quincy’s Fish moving downtown

full disclosure- my firm The Next Wave does work for Quincy’s fish- they had zero editorial input on this.

Heard it here first folks- Quincy’s Fish is moving from W. Third to the old Lou’s Broaster hut location at 865 N. Main St. It’s a blow to the West Side- but a boon to the lower Riverdale area and Downtown. Should be open by Dec. 1, 2014.

This isn’t a ding on opening business on the West Side- it’s a ding on our crappy system of recording deeds, collecting taxes and protecting vacant buildings in Dayton. It’s also good reason to hire a title company even when signing a lease on a distressed building in Dayton, especially if your landlord is a known felon.

Photo from Google Maps of corner of W. Third And Alder where Quincy's transformed an abandoned building

Before Quincy’s

The building, which at one time was a bank and then a Pizza Hut – and lastly “Charlies Angels” had sat vacant for a few years. The claimed owner was Mark Donelson, of Donelson Investments. Former husband of Scherrie McLin, daughter of former political power broker CJ McLin and sister of former Dayton Mayor Rhine McLin- who is now in prison for mishandling pre-paid funeral money in the family funeral home.

Donelson had moved the title into numerous persons’ names during his incarceration and apparently had never actually set up the Nevada corporation, the Donelson Trust of Nevada, to which he had last transferred the title. The owner of Quincy’s found this out- after they had been taken to court over failure to pay rent. Rent payments had been going into escrow, over the lack of an air conditioner, until the matter was settled- which is when the question of rightful, legal ownership surfaced. All of the money in escrow, ended up reverting to the owner of Quincy’s since the judge couldn’t determine ownership of the building. [updated Mar 19, 2015 after receiving a phone call threat from Mr. Donelson]

Despite months of sweat equity and investment into transforming the eyesore back into a going concern, the lack of legal standing of the “owner” of the building made any chance of stability in that location seem elusive.

Enter the old “Lou’s Broaster Hut” or “Chicken Louies” at 865 N. Main Street. Another building that has been adversely affected by failures of our city to protect investors’ investments. First was the closing of the highway access to N. Main street and construction. Then the break-ins through the roof and the theft of metal. Another abandoned restaurant, another reclamation project.

The abysmal record of the Dayton Police in solving crimes by drug seeking junkies who rely on pennies on the dollar for recovered scrap from viable buildings is good reason to pay attention to the County Commission race- where former Dayton Mayor Gary Leitzell is proposing an idea that’s been tested in Europe- giving the worst offending heroin addicts the drug in a controlled environment so as to keep them from causing millions of dollars of damage for scrap.

With the experience on Third Street behind them- the owners of Quincy’s think they can turn the old “White Tower” building around in 30 days and be open for business by Dec. 1, 2014.

In the meantime, the question of the ownership of the W. Third Street building will just be another case of failure of our system of recording deeds and titles. Our current “system”  came along with the relaxation of rules which allowed for the resale of mortgages without physical transfer of deeds- which was in part what led to the financial crisis and housing collapse of 2009. It’s time to stop this malarkey of  digital deed transfers and shell corporations that haven’t been fully vetted. It’s also time to impose penalties on those organizations- be it banks, or shell corps, who hold these buildings without taking care of them. In the end- they cost all of us.

Quincy’s Fish now open on W. Third Street

Quincy's Original Fish House cod on a bed of fries with 2 slices of bread.

Quincy’s Original Fish House cod on a bed of fries with 2 slices of bread.

I’m lucky. I’ve been invited to the sneak peek, and stopped in on the quiet opening day.
I’ve tried the Whiting, Perch and Cod- which is every fish on the menu, and I’m a fan.
Now, full disclosure, I do work for Quincy’s- but, I’m going to make a confession- I don’t usually like fried fish. I’m a raw sushi kind of guy- the fish and chips thing was never the same since being served it wrapped in newspapers in England off a street cart- where the grease was so thick you could lube your axles with the newspaper when you were done eating.
So, I ran some of it over to an expert- my mother. 85 years old and still sporting the Brit accent. She pronounced it as great too.
They make everything from scratch- and the menu is super limited. 3 kinds of fish, all served on 2 slices of bread, with hand cut fries and peppers and onions. Warning- the peppers and onions are powerfully hot. I get hick-ups eating them, so be careful.
The coleslaw is also made fresh and is equally awesome.
Prices at lunch are $3 cheaper than dinner. The lunch portion will fill you up- the dinner portion- will almost feed two. Leave room for desert too- Keith has started selling his Chocolate Chunk cookies- $1.59 ea or 2 for $3.00. Pretty amazing.
The Whiting is $4.99 at lunch, and $7.99 at dinner, The cod and perch are $5.99 at lunch and $8.99 for dinner.
They are open at 11 a.m.- and stay open till 11 p.m. Monday- Saturday and close at 9 p.m. on Sunday.
Head over to 3907 W. Third St., just before Gettysburg, across from Auto Zone in the old Pizza Hut.
Their phone is (937) 263-3474 (FISH) Call ahead to have your order ready. The lobby is small.

Web site: www.quincysfish.com

UPDATE

June 21 2014, Quincy’s is now also serving broasted chicken. I’m not sure what makes it “broasted” – it’s cooked in a Henny Penny pressure fryer- but- that’s the word they are using. It’s really good as well. Go in and check it out.

Food Truck rally at Vet Town- Saturday Oct 12 Noon-5pm

VOB Ohio, of which I was one of the founders, is hosting an open house- with a special visit from the food trucks and the National Guard.

VetTown is at 140 N. Keowee St at the corner of N. Keowee and Monument in the building that last held ISUS charter school- and for the old timers, was Kiefaber Hardware.

There will be raffles, an obstacle course for kids- and, well- food.

Vet Town is the hub for Veteran Owned Businesses to provide a place where Vets help vets work

There isn’t anything about this event up on either the www.vobohio.org or www.vettown.com site, but trust me, there will be an event.

South Park, the mecca of pizza

I’ve been campaigning on the West side of Dayton a lot lately, and the concept of food desert has been setting in. I’ve tried to eat at locally owned places- Marilyn’s Grill on Gettysburg, Moe’s Fish and Chicken, the new Cheesesteak guy on W. Third by the old Home Avenue plant, Dragon China, Napoleon’s,  Diamond D’s Diner, Huffies BBQ. But for every one of these, there are probably an equal number of closed places. Even among the national chains, the pickings are slim. And although I understand the need for security, the thick plate glass and revolving food door, remind me I’m not in my ‘hood. That bothers me.

That businesses have to invest in roll-down door covers, security cameras and those plexi-glass walls, tells me that things aren’t the way they should be. Also note, for every place that has the carousel, there is one that doesn’t- and they can be blocks away from each other.

Compared to South Park, where my dining choices go from sushi to spaghetti and breakfasts to burgers, I have a smorgasbord all within a half mile of my house. Just for example, I’m going to list all the options for pizza.

  • Pizza Factory, 1101 Wayne Ave.- 224-4477 a client and one of my all-time faves. Try the Buffalo Bacon Ranch or the Reuben.
  • South Park Tavern– 1301 Wayne Ave., 586-9526- technically- same pizza as Pizza Factory- only you can sit and drink a beer.
  • Jimmie’s Ladder 11, 936 Brown St., (937) 424-1784 – pizza is just a part of their extensive menu, but some people swear by theirs.
  • Coco’s Bistro– 250 Warren St., 228-2626 – another client. artisan thin crust pizza. Not their main thing- but, an option.
  • Wheat Penny – 515 Wayne Ave., 496-5268 The “new place” – fancy pizza in a finer dining setting.
  • Oregon Express– 336 E. 5th St., (937) 223-9205- A bar- with good pizza
  • Salar; 410 E. 5th St. 203.3999, a fine dining place that has a few nice pizzas on the menu.
  • Serendipity Bistro- 25 S. St. Clair St., (937) 760-5380 – a bistro- wine bar- that also makes some artisan pizza. Closed Oct of 2014
  • Olive, an urban dive 416 E. Third St.,222.3483 – they are too cool to call it pizza- but, it’s gluten free, made with chickpeas- they call it Socca- tres good!
  • The Flying Pizza– 223 N. Main St., 222-8031 – they still sell by the slice. I used to be in love with their thick Sicilian Slices. They close early.
  • Uno’s Chicago Grill– 126 N. Main St., 910-8000 – a chain, with lots of kitsch on the walls.
  • Cousin Vinny’s 2032 Wayne Ave., 262-7757 – the king of late-night cheap pizza for UD students.
  • Submarine House 1137 Brown St., 222-7939 – another local institution- either you love it or hate it.
  • Dewey’s 131 Jasper St., 223-0000 Gourmet pizza- with amazing service.
  • Milano’s Atlantic City Subs 1834 Brown St., 222-7072 my favorite is their calzones. In fact, I had a pepperoni and mushroom one tonight.
  • NY Pizzeria Restaurant 1430 E. 5th St., 222-0321 – Old school diner feel. Huge calzones. Closed July 2015
  • Cassano’s Pizza King– 1200 Brown St #110,  294-5464 about to move up the street into new building. New location since Jan 2015 Dayton’s original pizza chain.

Of course- we also have delivery from Donato’s, Papa John’s and Domino’s, which are all just up the Wayne Avenue hill.

I don’t think I’ve missed any- but, by my count- that’s 19 choices for fresh pizza, we may be in the center of the pizza universe in the county. If I’ve missed any- please add in comments. If you have opinions on which makes the best pizza- you can add that too.

To me, pizza diversity is the most important economic indicator of a healthy community. Sure, Oakwood might have Dorothy Lane Market- but, when it comes to pizza- I’m sorry- we’ve got you beat.

To me, success as a city commissioner would be seeing a resurgence of locally owned independent food places across the city. Neighborhood bars, pizza, restaurants- gathering places for our community. I’ve actually got a pretty good idea on how to make it happen, without spending too much in the way of tax dollars.

In the meantime, keep looking at this list- and thinking, I want to live in his neighborhood.

 

Instant economic development: Food Truck Fridays

Food trucks in Dayton at Fifth and Jefferson

The place was hopping under the transportation Center

[Full disclosure, my firm The Next Wave has done work for Tonia and Joe Fish in the past. She spreads her work around, so there is no ongoing relationship.]

Last night, there was a long line at the Zombie Dogz food truck, which was the first truck of food truck row, lined up in a semi circle behind the old Sa-Bai/Elbos/Chins space that the city doesn’t seem to know what to do with. You could tell the food trucks were there from blocks away because of the din raised by all the generators. And there were people- lots of people, strolling around, sampling food from trucks run by local restaurants- and by purely mobile operators like Zombie.

At the fulcrum of this pop-up food court is a force to be reckoned with, Tonia Fish, an Oregon District resident who is a force of nature. Married to an incredible Chef- her world is food- and entrepreneurial spirit. For the last 3 or so years, they’ve run “The Chef Case” in the Second Street Market, with a broad selection of gluten-free food- and a freezer full of Dolcessa Gelato. This is in addition to Joe’s “day” job as an executive chef running UD dining halls.

About 2 years ago, Tonia started the concept of Synergy incubators– a shared commercial kitchen space for independent food businesses. Synergy ended up in control of the former Dayton Public Schools commissary, which wasn’t needed anymore as new federal guidelines required school food to be made on school premises. Think of it as an entrepreneurs’ center for food-focused businesses. Her next target is to turn the Sa-Bai space into a banquet center/demonstration kitchen/rental kitchen, food truck court to bring life to a spot that’s never had much impact economically, despite being next to the convention center.

As always the debate comes down to “Is this fair?” Is it fair to the fixed operators like Thai 9, Lily’s, Salar, Oregon Express, Blind Bob’s etc who pay property taxes, an additional tax to the Downtown Dayton Partnership, and follow all the other rules- including liquor licenses etc.- while these nomad businesses get to drive up- and drive out drawing business away? The easy answer is no. Food trucks are a parasite, sucking off the gift of an opportunistic parking space. The flip side is that the food truck rally point brings out more people than what a typical night would bring- and these people may wander down for a beer- or a band later. What Tonia brings to the table is order and marketing to what is normally a mercenary business and the synergy is a good thing.

The city is putting up every road block to this concept. The question is why? These are jobs, these are people downtown. This is a great stepping stone to a vibrant downtown, as long as these trucks aren’t a permanent fixture or not contributing back via payroll taxes, permits, health inspections etc. Working with Tonia and her band of boxed meals on wheels, could help bring vibrancy back to other parts of our community- with a rotating smorgasbord spectacle moving from Jefferson and Fifth, to Courthouse Square, to Riverscape, to Island Park to Wright Dunbar, to Residence Park. Let’s embrace the idea of bringing food to the masses and having a roving party on wheels.

I have a vision of building a mecca of street basketball courts at the old Parkside homes space- where the entire region can gather for basketball tournaments every night in the summer- with a food truck court.

The city could start by allowing the trucks to ditch the generators and hook into metered power stations, much like a trailer park. We should consider also investing in sanitary hook ups- to encourage this new breed of business. My guess is that in 5 hours last night, they did more business collectively than Sa-Bai did in a month. Isn’t this “economic development?”

Over and over, I’ve heard the same things from small businesses- that Dayton isn’t friendly or easy to work with. We have to learn to get out of the way of people on a mission like Tonia Fish- to listen to their dreams and become cheerleaders instead of gatekeepers. It’s one of my goals for my term on the City Commission- I hope you support my vision and Tonia’s this November 5th.

Sa-Bai is bye-bye

Sa-Bai was another instance of the City of Dayton trying to play developer. The space, formerly Chins, then Chins and Elbos, then just Elbos, then empty- was leased to an operator out of Cincinnati at a bargain basement rate.

They took a real long time opening. Of course, if you were Thai 9 right around the corner, you probably weren’t too happy about a government subsidized competitor opening right around the corner.

The “experiment” lasted a little over a year. In December, they had a sign $1 sushi all day. This was from a place that was charging $14 a roll when they opened.

Sa-Bai is bye-bye now. Once again, the taxpayers are left holding the bag. The $1 sushi sign isn’t out, the phone is disconnected, not even a “sorry, thanks for your patronage” sign in the window.

Photo of the founders of Fusian

Fusian Founders, lft to ri, Zack Weprin, Steve Harman, Josh Weprin

But, don’t worry- over on Brown Street you can get excellent sushi from Fusian, a business started in Cincinnati by three kids from Oakwood. A roll will set you back $7.50, be made in front of your eyes- just the way you like it- and the place is always hopping. And, besides the tax breaks and advantages given to UD and Miller Valentine, no public dollars or breaks flowed into the pockets of team Fusian.

Fusian is one of my favorite places to eat in Dayton- the staff is always friendly, upbeat and cheery. The food is awesome and fresh, and affordable. A hit with UD Students, they just opened a location in Columbus near OSU. Comparisons to Chipotle are inevitable, and it’s even part of their plan to locate near existing Chipotle locations. I’ve known all three of these young men since they were in their teens. You can’t find three nicer guys.

I won’t miss Sa-Bai a bit, but if Fusian left, I’d be devastated.

 

 

Go to Vandalia to eat around the world: World Café

I’m pretty sure a bunch of you will tell me I’m about 2 years late sharing this gastronomical find, but it’s worth talking about. Located in the butt fugly strip mall off the Northwoods exit on 75 by the airport, 2 doors down from Kroger is a former Quizno’s gone eclectic.

The World Café’s sandwich menu is split between Americas, Europe and Asia and each can be had as a toasted sandwich on white, multi-grain flatbread or as a wrap. I tried the Chicken BLT and the Brazilian Steak sandwiches as well as a sampler of three kinds of hummus, tzatziki and olive tapanade. The tapanade was so awesome I kicked myself for not getting the “New Orleans Muffuetta” which about 5 people recommended online. What makes the chicken BLT special is the avacado mayo, the Brazilian steak had a chimichurri sauce and cilantro mayo. It’s the little things that make a sandwich special.

There are 16 different sandwiches and all of them sound good to me, which is rare. The only thing I’d hope to see changed is an improvement in the bread- what I’d give for it to come from either Bakehouse Bread in Troy or Rahn’s Artisan Breads (you might know them from the 2nd St. Market- full disclaimer, I’ve done work for both)- which turned me into a bread snob. Next visit I’m curious about the Thai Steak Wrap  or the Mandarin Orange Wrap as well as the Muffuletta.

The sandwiches are $6.50 or available as a half for $4.00 and there are combos with soups, or salads too. I tried a soup too- don’t ask me what it was- but it was hearty and flavorful with a tomato base. Everything is made from scratch, and the portions are definitely American sized, despite the place being owned by a Pole.

Robert Krzak ended up in Dayton after working cruise ships and traveling around the world. Don’t get him talking because he doesn’t stop. Those of you who enjoy dialects/accents will be laughing all the way as he goes between an Aussie with a g’d day, and some slang, to a heavily accented Eastern European English, all with a big smile. He came to Dayton after meeting a fair lass from Beavercreek on the cruise ship and has been here since 2005. He’s working two jobs to keep his dream of a chain of World Café’s growing, you can find him some nights at Therapy Café on E. Third in the Cannery tending bar. He was recently featured in the Dayton Daily news in a piece about immigration.

For those of you who think immigrants steal your job, I’d like to point out that this guy is hiring Americans and building his American dream for his family. If you need a reminder of immigrants’ impact on Dayton, just drive around old North Dayton and see the Polish Club, the Lithuanian Club etc. This town was built by European craftsmen.

The restaurant is at 786 Northwoods Blvd., Vandalia, OH 45377, the phone is 937-264-0100. hours are Monday- Friday 11-8, Sat. and Sun. 11-2:22. They do catering as well and deliver within a 20-mile radius.

If you’ve eaten here and had a good experience, share it in the comments, and if you haven’t- go try it and tell them Esrati sent you.