Area McDonald’s restaurants slated to sell breakfast, dinner after midnight

Published: Friday, June 07, 2013 @ 1:37 PM
Updated: Monday, June 10, 2013 @ 11:08 PM

Soon, Big Macs and Egg McMuffins will coexist at more McDonald’s restaurants around the country.

The fast food giant is preparing to officially launch its After Midnight menu at some of its 24 hour restaurants.

A version of the program was tested in the Dayton and Columbus markets last year.

Read: McDonald’s launched ‘breakfast after midnight’

McDonald’s spokeswoman Meghann said local restaurants will start serving the menu June 24.

It will be served between midnight and 4 a.m.

Local McDonald’s typically start serving breakfast at 4 or 5 a.m. The regular menu starts at 10:30 a.m. Monday through Friday and 11 a.m. on Saturday and Sunday.

The After Midnight menu will be available at an undisclosed number of 24 hour McDonald’s in the United States, according to a statement published by Nation’s Restaurant News’ website.

“Our customers want convenience around the clock, and we’re making it easier to eat at McDonald’s with more 24-hour restaurants open than ever before,” according to the statement. “Our new McDonald’s After Midnight menu features a selection of our customers’ favorite breakfast and dinner menu items with the option to mix and match to create Midnight Value Meals and select limited-time offerings.”

The After Midnight menu is also already available in parts of Delaware and California, College Station, Texas and Rockford, Ill.

What do you think? Let us know below.

Contact this blogger at arobinson@DaytonDailyNews.com or Twitter.com/DDNSmartMouth

Old-school wings too good to share

Published: Friday, July 08, 2016 @ 6:00 AM
Updated: Friday, July 08, 2016 @ 6:00 AM

When I ordered the wings from Courtland's Mobile Grill, I had every intention of eating just one, then saving the other two to share with a colleague back at the office.

>> RELATED:More great Dayton wings

 
 
 

 "The Dez". Italian Sausage topped with onion, green pepper and cheddar cheese. • #courtlandsmobilegrill #thedez #italiansausage #food

 

A photo posted by • Courtland's Mobile Grill • (@courtlandsmobilegrill) on 


 

That didn't happen, and I learned how truly greedy I'm capable of behaving.

 

 
 
 

 Ribs, Shrimp & Fries • #nowyouresmellinwhatimsellin #courtlandsmobilegrill #ribs #shrimp

 

A photo posted by • Courtland's Mobile Grill • (@courtlandsmobilegrill) on 


 

Courtland's serves whole wings, and in case you don't know chicken anatomy, a wing consists of three parts: the drumette, the wingette and the wing tip. I ordered a three-wing meal, which comes with a generous side of French fries. I regard whole wings as "old-school," and these are deep-fried a rich golden brown and come out super-extra crispy.

 

 
 
 

 Ribs, Shrimp & Fries • #nowyouresmellinwhatimsellin #courtlandsmobilegrill #ribs #shrimp

 

A photo posted by • Courtland's Mobile Grill • (@courtlandsmobilegrill) on 


 

I'm sure other people approach whole wings differently, but this is how I do it: first, I break off the drumette and reward myself with the biggest bite right off the bat. After I finish the drumette, I break apart the wingette and wing tip, and go after the meat on the wingette. That leaves one tiny little bite on the wing tip before moving on to the next wing.

 

 
 
 

 Welcome to Courtland's. • #dayton #courthousesquare #courtlandsmobilegrill

 

A photo posted by • Courtland's Mobile Grill • (@courtlandsmobilegrill) on 


 

Before I knew it, I had eaten all three wings -- the realization that they were all gone was like the bittersweetness of reading the last sentence of a really great novel.

 


 

So I went through each wing joint again, relishing every remaining particle of chicken and deep-fried batter. It was the best $5.50 I've spent in a long time.

 

 
 
 

 Fish Sandwich & Fries! Your choice of Tilapia or Whiting. • #courtlandsmobilegrill #fish #sandwich #followtherhino

 

A photo posted by • Courtland's Mobile Grill • (@courtlandsmobilegrill) on 


 

Courtland's also boasts that their ribs and fish are pretty darn good, but I may never know, because when I go back I'll be ordering two five-piece wing dinners, one for me and one for my colleague.

 

 
 
 

 Southwestern Spicy Chicken Wrap • #nowyouresmellinwhatimsellin #spicy #chicken #wrap

 

A photo posted by • Courtland's Mobile Grill • (@courtlandsmobilegrill) on 

Want to go?

WHAT: Courtland's Mobile Grill

WHERE: Usually at Courthouse Square, Main and Third Streets in downtown Dayton, from 10:30 a.m. - 2 p.m. Monday - Friday.

INFO: Facebook.com | 937-510-0832

A tiny little restaurant with a big personality

Published: Saturday, February 11, 2017 @ 12:00 AM


            A tiny little restaurant with a big personality

Nibbles in Miamisburg celebrated its second birthday last month.

While relatively new to the local dining scene, it has left a big impression on many diners, including myself, thanks to the playful creativity and deliciously wonderful execution of the food.

The genius of what’s happening at this tiny restaurant in Miamisburg — with one of the biggest personalities on a plate that you will find — is thanks to Maria Walusis, chef and owner of Nibbles Restaurant and Catering.

If you don’t recognize her name, now is the time to take note. Walusis has a passion for food that was a calling and a longtime coming. Based on what she has accomplished in two-years and the meals she has been serving up, there are plenty of great things still to come.

Pursuing a passion for cooking

All you have to do is listen to her story and that will become crystal clear.

Here it is, in her own words …

“I started my working life in restaurants, waiting tables from my high school years until I graduated college. But with a degree from Ohio State in dental hygiene, the next 25 years of my life were spent in that field. I have always had a love for cooking and food, and over the years that passion grew to a point where I decided to make a career change.

“When I decided to seriously pursue becoming a chef, I was working a full-time day job at a dental office. I devoured everything I could about cooking, food, and being a chef. I read textbooks and cookbooks. I watched countless hours of shows. I cooked anything and everything. I took classes at a local cooking school, and eventually advanced to the point of teaching there. Chef Jeff Aylor ran that school, and his experience at the Culinary Institute of America, along with his strong encouragement, helped convince me I could do this.

“After talking with many chefs and touring culinary schools, I realized that school wasn’t the best option for a professional in my position. I already had many cooking skills and good basics, so it made much more sense to get hands-on training in restaurants. A French chef I met encouraged me to apprentice as my “school” as that is how everyone is trained in Europe.

“This made sense and I began to apprentice — or ‘stage’ — at L’Auberge right away. I worked my full-time day job, and then worked several nights a week at the restaurant until close. I bought textbooks from the Culinary Institute of America and studied them cover-to-cover. I worked under four different chefs over several years, at which point one of them hired me to help open a restaurant in Cincinnati, and train me further on the line. When I finished those 12 weeks with him, he said that was easily equal to a year of culinary school.

“At this stage, I launched a catering business on the weekends and continued to work with local chefs as a ‘gun for hire’ when they needed extra crew. This connected me with Chef Anne (Kearney) of Rue Dumaine, Chef Margot (Blondet) from Salar, and Chef Dana (Downs) from Roost.

“I worked many off-site events with these talented chefs and continued to learn and grow, while simultaneously developing a profitable catering business.

“I also prepared desserts for some local bars and restaurants, which gave me a great audience to develop my pastry skills and recipes. Many of the desserts I developed during that period make an appearance on my restaurant dessert menus.

“After several years of catering, I felt it was time to open a restaurant of my own. We found a small space in Miamisburg that was perfect for my first restaurant. I wanted a small, affordable place where I could learn the ropes of operating a restaurant. Having never done this before, I wanted to keep it manageable and minimize my overhead. Most people are unaware how insanely expensive it can be to run even a small restaurant.”

Menu changes every 8 weeks

Walusis’ approach to the business is as unusual as her journey to get there. With menus that change out every eight weeks, a range of preparations and ingredients and creative takes on classic and modern meals, Nibbles’ tag line “Experience Food” couldn’t be a more perfect fit.

The menu, food quality, plating and cooking has impressed me each time I’ve visited.

A recent trip out with the current menu, which was unveiled on Jan. 18, was every bit as delicious and well executed as I expected walking in.

The creamy mushroom bisque ($7) made with just the right amount of cream flavored with herbs and onion and packed with a variety of fresh mushrooms was delightfully light and a wonderful start to the meal.

The grilled octopus starter ($11) was tender, flavorful and the char was just right. The tender fingerling potatoes, fennel and zucchini melted in with each bite of the octopus, never overpowering it and always leaving it as the superstar on the plate. The grilled lemon served with it brought out more of the flavor after a generous squeeze.

And, oh my gosh, that Osso Buco ($34) I ordered … the veal came out fork-tender having been braised to simmering, succulent perfection, served over rosemary polenta with cipollini onions, duck fat-roasted carrots and gremolata. It’s every bit as good as it sounds, and a dish I would like to go back for before it leaves.

Walusis’ attention to detail can be seen in everything from the homemade, handmade pasta; the from-scratch desserts, the quality of the ingredients and even the selection of wine and craft cocktails that her husband, Eric, barman and front-of-house manager, oversees.

“I hear people all the time say how they go to ‘Restaurant X’ and always order the same thing. By changing our menu so frequently, we challenge our guests to keep tasting and trying new things and not get into a food rut. There is actually an industry term for it: ‘menu fatigue’ … and our original business plan stated as a goal that we want to avoid creating that problem. I also desire to keep learning and growing as a chef,” said Walusis.

Since she opened the restaurant, the range of cuisines she has chosen to showcase have taken her customers around the culinary world with dishes including French, Southern, Southwestern, Latin American, Spanish, Asian, Eastern European, Italian and more.

If you haven’t discovered Nibbles yet, now is the time. It’s a joy to see a chef that takes this much pleasure and joy in experimenting, learning and continuing to play in the kitchen. Even better than that is enjoying the meals she creates while doing it.

Dayton Eats looks at the regional food stories and restaurant news that make mouths water. Menu updates, special dinners and events, new chefs, interesting new dishes and culinary adventures. Do you know of new exciting format changes, specials, happy hours, restaurant updates or any other tasty news you think is worth a closer look at? E-mail Alexis Larsen at alexis.e.larsen@hotmail.com with the information and we will work to include it in future coverage.

WANT TO GO?

What: Nibbles

Where: 105 S. Second St., Miamisburg

Cost: Price points range from $8-16 for appetizers and first course items to $18-34 for entrees.

Hours: 5-9 p.m. Wednesday and Thursday 5-10 p.m. Fridays and Saturdays. Reservations are highly recommended.

Note: Walusis also runs a full service catering company and caters many weddings, corporate and private events throughout the year. Nibbles is available for private parties Sunday through Tuesdays.

More info: www.eatnibbles.com or 937-802-0891

Health Inspections: Frisch’s

Published: Wednesday, February 08, 2017 @ 3:17 PM

Address: 3311 Benchwood Road, Dayton

Date of inspection: Jan. 10

Violations: Observed two soup containers (50F and 47F) that were not cooled the night before within the proper time limit for TCS food items. Ensure TCS food items are cooled from 135F-70F within two hours and cooled to 41F within a total of six hours. PIC promptly discarded food items.

Observed diced tomatoes (44F) and shredded lettuce (45F) holding above 41F in make table cooler units. Ensure ready-to-eat, TCS food items are held at 41F or below to prevent potential bacterial growth. PIC promptly added ice to units.

Observed build-up behind the cook lines and on the sides of some cooking equipment. Clean and maintain to prevent potential contamination and pest attraction.

Comments: PIC stated an order for new fry baskets and fry equipment has already been placed to replace damaged items.

Observed hot temp dishware machine sanitizing at the proper water temperature during visit.

Recommend using and keeping temperature logs for food items in various units to ensure items are properly cooling and maintain proper temperature at all times.

A follow-up will occur on 1/17/2017 or soon after.

Health Inspections: Arby’s Roast Beef

Published: Wednesday, February 08, 2017 @ 3:10 PM

Address: 160 S. Patterson Road, Dayton

Date of inspection: Jan. 11

Violations: Observed multiple pans of turkey in the reach-in refrigerator with temperatures between 45F-50F. Ensure all TCS foods are maintained at or below 41F to limit the growth of bacteria. Pans of turkey were voluntarily discarded by PIC during inspection.

Comments: Discussed temperatures for cold and hot holding with PIC during inspection:

- COLD HOLDING: 41F or lower to limit the growth of bacteria.

- HOT HOLDING: 135F or higher to limit the growth of bacteria.

Discussed proper drying methods for equipment and utensils with PIC. Ensure equipment/utensils are completely dry before stacking to prevent potential sources of contamination.

Discussed frequency of general cleaning and cleaning prep table reach-in cooler (outside, inside, between gaskets) and cooler above toaster #1 to prevent debris build up.

Food code changes were discussed and PIC received a copy. Ensure applicable changes are being implemented.