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The SINFULLY sweet brunch dish coming to this new restaurant’s menu

Published: Friday, November 24, 2017 @ 6:00 AM
By: Amelia Robinson

Here are three words that are sure to get your attention: Cannoli French Toast.

Tim Skiber, the new executive director at Dewberry 1850 Restaurant and Lounge inside The Dayton Marriott at the University of Dayton, is planning to add Cannoli French Toast and other items to the restaurant’s à la carte weekend brunch menu early next year. 

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It’s exactly what you are envisioning.

The corners are cut off white bread and the bread is rolled and loaded with cannoli filling, Skiber said. 

The creation is rolled, dipped in egg and sauteed. 

“It is extremely unhealthy, but really good,” said Skiber, a New York native from a culinary family. 

The restaurant is part of a $23 million hotel renovation the university completed this summer. 

Dewberry replaced Gambit’s Bar and Grill and Parmizzano’s Restaurant. Sharkey’s Poolside Lounge also closed for good as part of the renovation.

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Other items to try? Skiber pointed to the P.L.T.E.— pork belly, romaine lettuce, tomato jam and a sunny side up egg — on the restaurant’s dinner menu as an example.

“We are bringing in things locally when we can,” he noted. 

 >> 4 pork belly dishes you have to try in Dayton 

BREAKFAST AND BRUNCH

The yet to be finalized new à la carte brunch menu will also include a strawberry stuffed French toast and frittatas. 

Dewberry will continue its well-known $14.50 daily breakfast buffet.

An omelette and waffle station is included during Saturday and Sunday brunches.

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It also plans to continue the craft beer and gourmet food pairing series it started early next year with a collaboration with Toxic Brew Company in early 2018. 

Warped Wing Brewing Company and Dayton Beer Company has already been featured. 

>> 12 signature Dayton beers

Devin Duncan, the hotel’s director of food and beverage, said the restaurant will be far from stuffy. It will aims to set itself apart from the pack. 

“We are definitely looking for people (customers) who are looking to try new things,” Duncan said. “I want people who dig food and like a good beverage.”