Taste and Savor during Winter Restaurant Week

Taste and Savor during Winter Restaurant Week

Winter Restaurant Week comes only once a year, and with more than 40 participating restaurants, it’s all but impossible to dine in all of them in only eight days. 

Thankfully, the Miami Valley Restaurant Association hosts “Sneak Peek” events prior to each restaurant week; offering the opportunity to taste items from several participating restaurants. I often find new favorites, items I wouldn’t have even tried had it not been for a “taste” at Sneak Peek.

At Wednesdays’ Sneak Peak, 16 eateries came to tease and tempt us into dining with them. The sold out event boasted standing room only (accurate if misleading; tables and chairs are few and far between). The point is to move around and savor offerings from the many contenders for your winter restaurant week dining dollars. If you stay in one spot too long, you may not make the rounds before the samples are gone. I was experienced this myself tonight.  

The competition was stiff and included many local favorites, along with some new players this year. I only made it to 12 of 16 booths. At the top of my list were:

1. Basil’s on Market: Arugula salad with tossed candy walnuts, and mandarin oranges laced with honey lemon dressing accompanied by braised short ribs served on basils whipped potatoes.

2. El Meson: Mayan Chicken Enchilada Soup - A hearty soup of chicken, rice, tomatoes, chilies, carrots, corn, celery, black beans, sour cream and cheese.

3. The Wandering Griffin: B. Young’s Beef on Weck Sliders - thinly sliced slow-roasted tri-tip dipped in au jus, served with fresh horseradish on a roll topped with caraway seeds and coarse salt.

4. ele cake co Bistro & Wine Bar: Beef Short Rib Ravioli Provencale served with fresh peas, cherry tomatoes, carrots, garlic, and onion with a creamy tomato basil sauce.

5. Nibbles Restaurant: Chef Maria doled out perfect portions of Steve's Favorite Carrot Cake. I forgot to ask who Steve is, and how I can get her to name a dish after me! 

Word in the rooms was that the Beer Brined Pork Chop & Craft (not to be confused with Kraft) Mac & Cheese from Chappy’s and Pork & Pineapple Tacos from Meadowlark were out of this world. Unfortunately, I didn’t get to them in time to for a photo or taste; though they caused such buzz they deserve “Honorable Mentions”. I confess, it’s been less than 2 weeks since I last enjoyed Chappy’s Beer Brined Pork Chops, though have never tried the Mac & Cheese.

Thank you to the tireless volunteers who make sure the MVRA’s events run smoothly. Special thanks to Chef Anthony Head and his promising culinary students from Prostart Ponitz Career Technology Center.

For a list of participating restaurants and menus, follow this link: Winter Restaurant Week.

Please tag your social media posts with #DWRW17 so we can follow you and your dining adventure January 22-29, 2017.