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Tuesday, February 7, 2012
Ribbon-cutting Friday for new Sugarcreek Twp. restaurant
SUGARCREEK TWP., Greene County — A new restaurant called QQ Hibachi Buffet has opened at 6030 Wilmington Pike, and the restaurant will host a ribbon-cutting at noon this Friday, Feb. 10, according to Chris Ewing, executive director of the Bellbrook-Sugarcreek Area Chamber of Commerce.
The restaurant is not affiliated with the Hibachi Grill & Supreme Buffet that opened last year on East Stroop Road in Kettering. The new Sugarcreek Twp. restaurant features Chinese, Japanese and American dishes.
For more information, check out the QQ Hibachi Buffet Facebook page or call (937) 848-6833.
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Restaurant Week a hit for diners; Coco’s, De’Lish excel
Here’s a copy of a story that was published in the Dayton Daily News last Friday, Feb. 3. I got so wrapped up writing the pizza story that ran on page A1 on Saturday that I overlooked the fact that this Restaurant Week story didn’t run online. I hope your Restaurant Week experiences was a positive one!
Comparatively mild weather and the opportunity to enjoy a three-course meal for $20.12, $25.12 or $30.12 brought Dayton-area diners out in droves last week for the Miami Valley Restaurant Association’s Winter Restaurant Week.
The final numbers aren’t yet in, but based on the unabashedly unscientific “drive-by” observation of restaurant parking lots packed with cars, Restaurant Week was once again a hit.
I scaled back my Restaurant Week visits this time around, and hit only two: De’Lish and Coco’s Bistro. But first, let’s hear what YOU had to say when we asked readers to tell us their Restaurant Week experiences via our Taste Facebook page. Here’s a small taste of what you told us:
— “Started at Sweeney’s last night. Excellent crab cake appetizer and house smoked trout salad. The bright lemon taste of the she-crab soup was perfect on a cold night. Both the salmon and mahi-mahi were moist and very flavorful.” — Dennis Hall
— “Troy Country Club: Spouse had culinary tour: small portions of quail with polenta, short ribs with rice, filet with bleu cheese hollandaise, asparagus. I had ocean’s dream: large scallop and portion of salmon with risotto, asparagus. Salad and creme brulee plus fudgey brownie and peppermint ice cream with both. Compliments to the chef! No compliments to Troy CC for adding a service charge to the $20.12 price.” — Joanie Gutermuth
— “We dined at the Chop House last night and the $20.12 specials were excellent. Prime Rib or Filet Mignon with salad, potato, and cheesecake with free toppings!” — Dan Shaffer
— “(We went to) LeDoux’s in Troy. Awesome food, very nice place!” — Nancy Daily
— “First-time visit to Taste (in Trotwood) last night. Beautiful facility — you would not recognize that it is an old Applebee’s. Live jazz quartet was a nice touch. Food was good and a nice wine-by-the-glass list. Look forward to a return visit to check out the rest of the menu, including tapas.” — Dennis Hall
— “We ate at Sidebar 410 last night and it was sheer perfection. This was our first time here and we will definitely be returning.” — Sharon Hall
— “I went to the Caroline in Troy and had the peppercorn steak, which was fantastic. I recommend the extreme chocolate for dessert, too.” — Jon Williams
— “Gotta love the parmesan tilapia at McCormick & Schmick’s.” — Linda Reynolds
Gosh, you folks could SO do this job.
My first 2012 Winter Restaurant Week dinner took me to De’Lish, at 139 N. Main St., across from the Victoria Theatre in downtown Dayton, which opened in December 2010. De’Lish had impressed at a Taste of Miami Valley event, and its current chef is Anthony T. Head, a Dayton native.
The restaurant is an elegant, comfortable, relatively narrow space, and on a night that combined a Schuster performance night with Restaurant Week, the place was humming. De’Lish decided to offer diners three different Restaurant Week options at each of the price points. The $20.12 option, Angel Hair Scampi with Shrimp Ragu and Basil Pesto Naan Bread, was well-executed, with a flavorful, if unexpectedly spicy, sauce accenting several large and properly cooked shrimp. The Dr. L Riesling was a perfect foil for the robust flavors of the dish.
The $30.12 option, Rosemary Crusted Lamb Chops with Mint-infused Red Wine Demi Glace, Corn Risotto and a Sauteed Medley of Zucchini and Squash, consisted of three lamb chops, cooked to order, in a rich sauce. The corn risotto was rich, creamy and decadent, studded with whole corn kernels and topped with the julienned vegetables that added texture and crunch. For dessert, the generous portion of muffin-sized chocolate brownies with ice cream were a hit.
Coco’s Bistro is scheduled to move later this year to a slightly larger Warren Street space, and it has a relatively new chef, Matt Klum, who is also a Dayton-area native. Our early reservation found the restaurant quiet, but by the time we left, the restaurant was jammed and rocking.
Coco’s offered four choices, and none for more than $20.12. The Filet Medallion — grilled beef tenderloin rubbed with toasted black pepper, bay leaf and thyme, garnished with demi-glace and roasted fingerling potatoes — was a star, and a fine Restaurant Week value as well. The Cumin-Dusted Mahi featured a pan-seared mahi-mahi fillet served over a brown butter-caramelized apple sauce, all topped with slivers of roasted poblano peppers. That’s quite a cacophony of flavors, but the dish satisfied, as did both dessert choices of Mousse Duet (Strawberry basil and white chocolate) and The Blondie (a blonde brownie with white chocolate & macadamia nuts).
There are good reasons the Restaurant Week promotion has been such a hit with diners, and those were on ample display last week at both De’Lish and Coco’s Bistro.
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