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<channel>
<title>Leadbelly Blog</title>
<link>http://www.daytondailynews.com/blogs/content/shared-gen/blogs/dayton/leadbelly/</link>
<description>The Leadbellies uncover the best in &quot;everyday&quot; food in Dayton-area restaurants, ranging from chili to pizza to burgers.

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<dc:language>en-us</dc:language>
<dc:creator>rrollins@daytondailynews.com</dc:creator>
<dc:date>2009-06-18T11:23:43-05:00</dc:date>
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<item>
<title>So, you guys really like Italian food...</title>

    

    


<link>http://www.daytondailynews.com/blogs/content/shared-gen/blogs/dayton/leadbelly/entries/2009/06/18/so_you_guys_rea.html</link>
<description>That last post, asking for your favorite Italian restaurants, certainly drew some interest and excellent suggestions. Made me hungry just reading all those comments. Mmmm&amp;#8230; So, let&amp;#8217;s ask the natural followup: What&amp;#8217;s your favorite Italian dish?...</description>
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That last post, asking for your favorite Italian restaurants, certainly drew some interest and excellent suggestions. Made me hungry just reading all those comments.

Mmmm&amp;#8230; So, let&amp;#8217;s ask the natural followup: What&amp;#8217;s your favorite Italian dish?

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<dc:subject></dc:subject>
<dc:date>2009-06-18T11:23:43-04:00</dc:date>
<dc:creator>rrollins@daytondailynews.com</dc:creator>
</item>
<item>
<title>What&apos;s your favorite Italian eatery?</title>

    

    


<link>http://www.daytondailynews.com/blogs/content/shared-gen/blogs/dayton/leadbelly/entries/2009/06/12/whats_your_favo_7.html</link>
<description>We dropped by Kettering&amp;#8217;s newest Italian restaurant a while ago, Soprano&amp;#8217;s on Stroop Road near Marshall, in the building that used to be Field&amp;#8217;s Restaurant. We had a delicious meal, too &amp;#8212; my wife got the ravioli, I got the...</description>
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We dropped by Kettering&amp;#8217;s newest Italian restaurant a while ago, Soprano&amp;#8217;s on Stroop Road near Marshall, in the building that used to be Field&amp;#8217;s Restaurant. We had a delicious meal, too &amp;#8212; my wife got the ravioli, I got the chicken parmigiana, and both were very good.

We had already read Mark Fisher&amp;#8217;s good review of the place, so we had reasonably high expectations &amp;#8212; but it&amp;#8217;s always nice when those are met, and even surpassed. We were very pleased.

Attentive, friendly service, a nice wine selection, reasonable prices and a pleasant atmosphere made for a nice evening out. 

So, the Leadbelly query of the weekend: What&amp;#8217;s your favorite Italian restaurant? Surely, there are many fine ones in the area from which to choose.

Let us know what you think. 

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<dc:subject></dc:subject>
<dc:date>2009-06-12T11:10:52-04:00</dc:date>
<dc:creator>rrollins@daytondailynews.com</dc:creator>
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<item>
<title>Lunching at the Brunch Club!</title>

    

    


<link>http://www.daytondailynews.com/blogs/content/shared-gen/blogs/dayton/leadbelly/entries/2009/06/11/luncing_at_the.html</link>
<description>Hey, kids&amp;#8230; been off for a few days, munching here, grazing there. The Leadbellies made a little pit stop the other day just up the road from our Main Street office to check out Dayton&amp;#8217;s Brunch Club, which is a...</description>
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Hey, kids&amp;#8230; been off for a few days, munching here, grazing there.

The Leadbellies made a little pit stop the other day just up the road from our Main Street office to check out Dayton&amp;#8217;s Brunch Club, which is a place we&amp;#8217;d all been for breakfast, but never for lunch.

And we&amp;#8217;re here to report: We&amp;#8217;ll be back.

First, a word on breakfast at this prominent little landmark/nook at 601 S. Main, just south of downtown and the 35 overpass: It&amp;#8217;s good. Really good. The place is usually hoppin&amp;#8217; in the mornings, and is the perfect place for early-morning business meetings or just to get the day started. Personally, I&amp;#8217;m a fan of the hash, which feels home-made and is pretty rich, chunky stuff.

But lunch? Hadn&amp;#8217;t managed to get over there for that, and we&amp;#8217;re glad we finally did.

Sister Laura had the Reuben, and I had the signature Brunch Club Butter Burger. Brother Ray? He did the Patty Melt.

As is our custom, we sliced up the sandwiches and passed the pieces around, so that we each got a taste of the others&amp;#8217; plates. I liked the Reuben better than the burger, not that it was bad. In fact, it was darn good. Laura, however, liked the Patty Melt better than her Reuben, and it too was delicious.

The Patty Melt is on marble rye and swims in grilled onions. The Reuben was stuffed just right with corned beef &amp;#8230; not too much, not too little, and the dressing was perfect &amp;#8212; or at least, I thought so.

Just for grins, Brother Ray also got a bowl of chili &amp;#8212; because he likes chili, but also because it&amp;#8217;s what he uses to test how well he likes the place (my gold standard is the Reuben, for what it&amp;#8217;s worth). The waitress warned him: &amp;#8220;It&amp;#8217;s good, but it&amp;#8217;s pretty sweet.&amp;#8221;

She was right. It was sweet but also had a bit of back-of-mouth kick to it. &amp;#8220;Do you want something else?&amp;#8221; she asked when Ray reported back. He decided he liked it enough to finish, and we both felt that it grew on you with every bite &amp;#8230; kinda interesting, that. Laura bowed out after bite No. 1.

A word, too, about that waitress: She was terrific. Very attentive, smart, friendly and quick. And we ain&amp;#8217;t easy.

So, there ya go. We had a fine time and will definitely be back &amp;#8230; for lunch!

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<dc:subject></dc:subject>
<dc:date>2009-06-11T11:14:05-04:00</dc:date>
<dc:creator>rrollins@daytondailynews.com</dc:creator>
</item>
<item>
<title>What&apos;s the secret ingredient?</title>

    

    


<link>http://www.daytondailynews.com/blogs/content/shared-gen/blogs/dayton/leadbelly/entries/2009/06/05/whats_the_secre.html</link>
<description>Yo, Brother Ron here. The wife and I had a pizza at Dewey&amp;#8217;s the other evening, and something occurred to us that we &amp;#8212; or at least, I &amp;#8212; hadn&amp;#8217;t noticed before. The crust. There&amp;#8217;s something different and good about...</description>
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Yo, Brother Ron here. The wife and I had a pizza at Dewey&amp;#8217;s the other evening, and something occurred to us that we &amp;#8212; or at least, I &amp;#8212; hadn&amp;#8217;t noticed before.

The crust. There&amp;#8217;s something different and good about the crust.

Now, mind you, there are lots of things to like about a Dewey&amp;#8217;s pizza other than the crust, many of which we&amp;#8217;ve expounded upon in this space before. But this time, I realized that the crust wasn&amp;#8217;t just a bland bread handle for the rest of the slice. It actually had flavor all its own.

Yes, it was a light garlic and olive oil flavor that was very definitely in there, mildly informing the crust. When you bite into it, it tastes different from the norm at other places.

Am I making this up? Imagining something? 

Possible, I suppose, but I don&amp;#8217;t think so&amp;#8230;

Question: Do you eat the crust, or just hold onto it?

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<guid isPermaLink="false">13228403@http://www.daytondailynews.com/blogs/content/shared-gen/blogs/dayton/leadbelly/</guid>
<dc:subject></dc:subject>
<dc:date>2009-06-05T18:03:32-04:00</dc:date>
<dc:creator>rrollins@daytondailynews.com</dc:creator>
</item>
<item>
<title>Taking lunch suggestions....</title>

    

    


<link>http://www.daytondailynews.com/blogs/content/shared-gen/blogs/dayton/leadbelly/entries/2009/06/02/taking_lunch_su_1.html</link>
<description>Mmmmmm, the Leadbellies have a date on our calendars to go out to lunch next Monday&amp;#8230; Any thoughts on where we should go? Let us know&amp;#8230; We might just show up in your joint!...</description>
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Mmmmmm, the Leadbellies have a date on our calendars to go out to lunch next Monday&amp;#8230;

Any thoughts on where we should go?

Let us know&amp;#8230; We might just show up in your joint!

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<guid isPermaLink="false">13145203@http://www.daytondailynews.com/blogs/content/shared-gen/blogs/dayton/leadbelly/</guid>
<dc:subject></dc:subject>
<dc:date>2009-06-02T10:52:13-04:00</dc:date>
<dc:creator>rrollins@daytondailynews.com</dc:creator>
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<item>
<title>What&apos;s on your grill this weekend?</title>

    

    


<link>http://www.daytondailynews.com/blogs/content/shared-gen/blogs/dayton/leadbelly/entries/2009/05/24/whats_on_your_g.html</link>
<description>I don&amp;#8217;t know about you, but our neighborhood was filled with the fine scent of grillsmoke last night as the long weekend got underway. Ours had a couple of nice steaks, plus some portobello mushrooms drizzled with a nice garlic...</description>
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I don&amp;#8217;t know about you, but our neighborhood was filled with the fine scent of grillsmoke last night as the long weekend got underway.

Ours had a couple of nice steaks, plus some portobello mushrooms drizzled with a nice garlic olive oil. Grilled some corn, too, and made a nice pasta salad. Add a little red wine, and we were ready for a nice at-home movie night.

What&amp;#8217;re you grilling up this weekend? Share, share&amp;#8230;


Show us photos of your grill


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<dc:subject></dc:subject>
<dc:date>2009-05-24T11:59:10-04:00</dc:date>
<dc:creator>rrollins@daytondailynews.com</dc:creator>
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<item>
<title>Stopping in: Middletown&apos;s Jug</title>

    

    


<link>http://www.daytondailynews.com/blogs/content/shared-gen/blogs/dayton/leadbelly/entries/2009/05/11/stopping_in_mid.html</link>
<description>There are old-fashioned places, and there are old-fashioned places. Then there&amp;#8217;s The Jug in Middletown. I like The Jug, have for a long time. We Leadbellies visited a few years ago when we were doing a summary of local burger...</description>
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There are old-fashioned places, and there are old-fashioned places. 

Then there&amp;#8217;s The Jug in Middletown.

I like The Jug, have for a long time. We Leadbellies visited a few years ago when we were doing a summary of local burger joints, and everybody who ever spent more than a day and a half in Middletown said we HAD to visit The Jug.

If there&amp;#8217;s anyplace like it in the area, I haven&amp;#8217;t found it. Established in 1932, it moved to its current location in 1939 &amp;#8212; 3610 Central Ave., in a nice residential neighborhood on the city&amp;#8217;s north side.

You can get car-hop service (though the car-hop the day I stopped by was a pleasant fellow my age, rather than the 17-year-old on roller skates you might be thinking of), or sit under an awning at a couple of big wooden picnic tables, or belly right up to the steel-topped counters right off the kitchen, where you can watch the pair of short-order cooks make your lunch, while the lady at the register yells, &amp;#8220;Order!&amp;#8221;

Folks like frosty-mug root beer here. The burgers are rough-edged and cooked hard (I like &amp;#8216;em that way), and the fries are cut in a bizarre cross-cut fashion unlike anything else around, and exceptionally yummy. I got my Double Cheeseburger, Fries, Large Drink combo for $4.99 and read the paper while it arrived, with a bunch of serious regulars sharing the rest of the counter space beside me. They&amp;#8217;re regulars when the waitress knows names, I think.

Anyway, the building is simple, glass-fronted, cinder-block, painted tan with a neon Jug sign out front&amp;#8230; It feels retro because it never left retro. Nothin&amp;#8217; wrong with that.

And if you want, they&amp;#8217;ll sell you a Jug T-shirt! Just $10.95.

Check out www.thejug.com or call 513-424-1677 for more. Tell &amp;#8216;em a Leadbelly from Dayton sent ya.

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<guid isPermaLink="false">12729903@http://www.daytondailynews.com/blogs/content/shared-gen/blogs/dayton/leadbelly/</guid>
<dc:subject></dc:subject>
<dc:date>2009-05-11T14:17:54-04:00</dc:date>
<dc:creator>rrollins@daytondailynews.com</dc:creator>
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<item>
<title>Cinco de Mayo 2010: Start planning now!</title>

    

    


<link>http://www.daytondailynews.com/blogs/content/shared-gen/blogs/dayton/leadbelly/entries/2009/05/06/cinco_de_mayo_2.html</link>
<description>You may have noticed a few lines at your favorite Mexican eatery on Tuesday night, as Americans have realized that they have a golden opportunity to take another low-level ethnic holiday barely noticed in its nation of origin and turn...</description>
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You may have noticed a few lines at your favorite Mexican eatery on Tuesday night, as Americans have realized that they have a golden opportunity to take another low-level ethnic holiday barely noticed in its nation of origin and turn it into a great excuse to eat and drink!

Yes indeedy, Cinco de Mayo is well on its way to becoming the St. Patrick&amp;#8217;s Day of late spring&amp;#8230; Is this a great country, or what?

My family decided to get in on the fun at our favorite Tex-Mex haunt, Los Tres Amigos in Kettering. I&amp;#8217;ve blogged about it before, and probably will again, since we end up there fairly often. The colorful decor and big, open, well-lighted dining room always cheers me up, and the food is really quite good.

The crowd was decent, but we got there late and so didn&amp;#8217;t have to wait. We ran into some friends and had fun keeping an eye on a couple of very, um, festive tables full of young folks.

My wife&amp;#8217;s Shrimp Salad was excellent, and a different sort of dish. My son had the shrimp and steak fajitas, a great dish, though he didn&amp;#8217;t feel like having the shrimp and I was happy to help with that. My Special Dinner had a little bit of this and that, and I was hungry enough to not take any of it home this time.

The margaritas were yummy, too. I&amp;#8217;m just sayin&amp;#8217;. Thanks to our loyal DD.

You know, it&amp;#8217;s not too soon to start planning your very own Leadbelly Cinco de Mayo Festivities for next year! 

In which case, where will you go? For that matter, where&amp;#8217;d you go yesterday? Hungry Leadbellies want to know&amp;#8230;

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<guid isPermaLink="false">12646503@http://www.daytondailynews.com/blogs/content/shared-gen/blogs/dayton/leadbelly/</guid>
<dc:subject></dc:subject>
<dc:date>2009-05-06T18:11:11-04:00</dc:date>
<dc:creator>rrollins@daytondailynews.com</dc:creator>
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<item>
<title>Stopping in: Denny&apos;s on Main</title>

    

    


<link>http://www.daytondailynews.com/blogs/content/shared-gen/blogs/dayton/leadbelly/entries/2009/05/04/stopping_in_den.html</link>
<description>So, my son and I were headed back home from a downtown show the other night, and were hungry, having done without dinner. It was about 10:15 or so, we had a bunch of classical music runnin&amp;#8217; around in our...</description>
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So, my son and I were headed back home from a downtown show the other night, and were hungry, having done without dinner. It was about 10:15 or so, we had a bunch of classical music runnin&amp;#8217; around in our heads, and we were looking for a place to eat and chat.

&amp;#8220;Nothing&amp;#8217;s open,&amp;#8221; he said.

&amp;#8220;Ohhh, yes, something is. Denny&amp;#8217;s on Main.&amp;#8221;

&amp;#8220;Denny&amp;#8217;s on Main?&amp;#8221;

&amp;#8220;Yeah,&amp;#8221; I said, &amp;#8220;the Denny&amp;#8217;s on Main Street by Miami Valley. You say it like one word: Dennysonmain. You can&amp;#8217;t live in Dayton and not have a Dennysonmain experience.&amp;#8221;

&amp;#8220;Let&amp;#8217;s go.&amp;#8221;

It had been a few years since I&amp;#8217;d been there, and the first time in forever on a weeknight. We were greeted pleasantly and led to a booth. There were about four tables&amp;#8217; worth of folks there, mostly young families with little kids, and an old guy drinking coffee at the counter who looked like he&amp;#8217;d been there all night, wanted to stay outta the rain, and didn&amp;#8217;t necessarily have anyplace else to be.

There was one waitress and one cook back in the kitchen, and they were hustling. I got a double cheeseburger and my son got two breakfasts (the boy likes to eat).

The food arrived at our table in about 10 minutes, amazingly. My burger was massive, a lot bigger than I expected. Oh, yeah &amp;#8212; and good. The cheese was perfectly melted on it, and whatever sauce they had on there was terrific.

My son had steak and eggs, a good-looking T-bone that he finished with relish. I mean, delight. Not literally relish. You understand. He also got pancakes, which were delicious. Like I said, the boy likes to eat.

Denny&amp;#8217;s on Main has long been a place where you can see a great cross-section of late-night Dayton denizens &amp;#8212; families, neighborhood types, UD students, folks dropping by when the bars close. It&amp;#8217;s more pleasant since they did away with indoor smoking, but still, you can catch the aroma of late nights and short-order plates from years past. The place has a funky, comfortable feel that is both welcoming and weird, and it was, minus the ashtrays, pretty much as I remembered it.

We had a good old late-nite Leadbelly time. I think we&amp;#8217;ll be back.

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<dc:subject></dc:subject>
<dc:date>2009-05-04T18:25:47-04:00</dc:date>
<dc:creator>rrollins@daytondailynews.com</dc:creator>
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<item>
<title>Why I&apos;m mad at the All American Evening Chef</title>

    

    


<link>http://www.daytondailynews.com/blogs/content/shared-gen/blogs/dayton/leadbelly/entries/2009/04/27/why_im_mad_at_t.html</link>
<description>This was a weekend of food decadence, and I, Brother Ray, ate like a starving wild boar. I hurt myself bad Saturday night at the All American Evening, &amp;#8220;Cruisin&amp;#8217; the USA&amp;#8221; at the Air Force Museum. Chef David Glynn prepared...</description>
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This was a weekend of food decadence, and I, Brother Ray, ate like a starving wild boar.

I hurt myself bad Saturday night at the All American Evening, &amp;#8220;Cruisin&amp;#8217; the USA&amp;#8221; at the Air Force Museum. Chef David Glynn prepared a feast like I haven&amp;#8217;t seen in ages, with six food stations that satisfied every taste. I started by tasting something from each station, and went back for seconds at my favorites &amp;#8212;- The Cajun Station&amp;#8217;s incredible red beans and rice and shepherd&amp;#8217;s pie; the New England station&amp;#8217;s pot roast sliders; the seafood station&amp;#8217;s crab cakes; and the southern station&amp;#8217;s smoked brisket, collard greens and corn bread. I was so stuffed i couldn&amp;#8217;t get to the dessert or cheese stations. The only thing that made me mad: there was too much good food and I didn&amp;#8217;t have the stomach capacity to eat more. 

This was a fund-raiser at $65 a ticket, and considering beer and wine were included, this was one of the best event buys of the year, so far (I also loved the Wright State Arts Gala). I left there wishing I could have gotten those red beans and rice to go. Goodness.

So folks: what good buys have you seen, or what do you know that&amp;#8217;s coming up.

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<guid isPermaLink="false">12428603@http://www.daytondailynews.com/blogs/content/shared-gen/blogs/dayton/leadbelly/</guid>
<dc:subject></dc:subject>
<dc:date>2009-04-27T11:49:16-04:00</dc:date>
<dc:creator>rmarcano@daytondailynews.com</dc:creator>
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<title>Leadbellies hungry for BRAVO! contest</title>

    

    


<link>http://www.daytondailynews.com/blogs/content/shared-gen/blogs/dayton/leadbelly/entries/2009/04/23/leadbellies_hun.html</link>
<description>The Leadbellies are thrilled and honored to be among those judging the regional round of the Bravo! Cucina Italiana&amp;#8217;s &amp;#8220;Top Chef Culinary Competizion,&amp;#8221; a cooking competition that leads up to its corporate contest in July. We&amp;#8217;re heading out to Dayton&amp;#8217;s...</description>
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The Leadbellies are thrilled and honored to be among those judging the regional round of the Bravo! Cucina Italiana&amp;#8217;s &amp;#8220;Top Chef Culinary Competizion,&amp;#8221; a cooking competition that leads up to its corporate contest in July.

We&amp;#8217;re heading out to Dayton&amp;#8217;s BRAVO! location near the Dayton Mall today, April 23, at 1 p.m., where we&amp;#8217;ll fill up on &amp;#8220;innovative main dish recipes&amp;#8221; prepared by BRAVO! chefs from the Columbus, Toledo, Akron and Canton, Ohio areas as well as Florida, Knoxville and Louisville. In all, 44 chefs from 19 states are competing in six regional competitions, with those winners heading for Columbus on July 15-16 for the finals &amp;#8212; the winner gets the title and a trip to Italy. 

We get totally full bellies. Doesn&amp;#8217;t suck to be us.

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<dc:subject></dc:subject>
<dc:date>2009-04-23T11:24:29-04:00</dc:date>
<dc:creator>ldempsey@coxohio.com</dc:creator>
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<title>Back to Brixx, at least for now</title>

    

    


<link>http://www.daytondailynews.com/blogs/content/shared-gen/blogs/dayton/leadbelly/entries/2009/04/21/back_to_brixx_a.html</link>
<description>Brother Ron weighing in today, and once again the topic is: service. A friend and I stopped into Brixx downtown for lunch yesterday, both of us skeptically aware of the fact that we had generally stopped going there, separately on...</description>
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Brother Ron weighing in today, and once again the topic is: service.

A friend and I stopped into Brixx downtown for lunch yesterday, both of us skeptically aware of the fact that we had generally stopped going there, separately on our own accounts, because of poor service in the past.

&amp;#8220;Let&amp;#8217;s give them one more try,&amp;#8221; I said.

&amp;#8220;How long has it been since you tried them?&amp;#8221;

&amp;#8220;About a year and a half,&amp;#8221; I said. &amp;#8220;I do it one more time.&amp;#8221;

Here&amp;#8217;s what happened then: A co-worker and I went there on a semi-busy lunch hour and sat at a table right next to the kitchen &amp;#8212; RIGHT NEXT TO THE KITCHEN &amp;#8212; and waited for somebody to come help us. Water. A menu. Anything.

We waited. 

We waited some more. We kept asking the (numerous) wait staff who kept hurrying past our table for some help, and they just looked at us. 

We waited &amp;#8230; drum roll &amp;#8230; 20 minutes. Then I said, &amp;#8220;Heck with this, let&amp;#8217;s to go Tank&amp;#8217;s.&amp;#8221; There, they were feeding us about 15 minutes after we walked in the door.

Sooooo, I always have liked the food at Brixx, and I like supporting a downtown joint. We tried again.

This time, it was much better. Our waitress, Patty, was terrific. She was on us immediately, was quick and friendly with her service, and the food arrived good and fast. We were very, very pleased.

And I&amp;#8217;ll go back. 

Note to the manager: Pay Patty more. You owe her a couple of customers.

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<dc:subject></dc:subject>
<dc:date>2009-04-21T15:10:22-04:00</dc:date>
<dc:creator>rrollins@daytondailynews.com</dc:creator>
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<title>A great meatloaf sandwich!</title>

    

    


<link>http://www.daytondailynews.com/blogs/content/shared-gen/blogs/dayton/leadbelly/entries/2009/04/13/a_great_meatloa.html</link>
<description>Well, Brother Ray, Sister Laura and I paid a little visit today to Culp&amp;#8217;s Cafe at Carillon Historical Park&amp;#8230; It&amp;#8217;s under relatively new managment and we&amp;#8217;d heard some good buzz about the place. Seemed time to drop by. We&amp;#8217;re gonna...</description>
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Well, Brother Ray, Sister Laura and I paid a little visit today to Culp&amp;#8217;s Cafe at Carillon Historical Park&amp;#8230; It&amp;#8217;s under relatively new managment and we&amp;#8217;d heard some good buzz about the place. Seemed time to drop by.

We&amp;#8217;re gonna report more on it and our experience (a good one) later on in GO! magazine, but I&amp;#8217;ll cheerfully say right here and now that I really enjoyed the meatloaf sandwich I had. Nicely spiced, good texture, and downright tasty.

Culp&amp;#8217;s has a friendly atmosphere in a pleasant space, quick and cheerful service, and fine food, we found. Plus there&amp;#8217;s the easy-on-the-eyes vista of Carillon Park&amp;#8217;s buildings and Newcom Tavern just outside the window while you eat!

Full disclosure: I&amp;#8217;m on the Dayton History board, which operates Carillon Park. That means I&amp;#8217;m happy to eat at Culp&amp;#8217;s all I can&amp;#8230;

So, have you been? We didn&amp;#8217;t do the desserts this time, but next time? They looked good&amp;#8230;

Tell us what you think!

Munch munch munch&amp;#8230; 

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<dc:subject></dc:subject>
<dc:date>2009-04-13T18:46:19-04:00</dc:date>
<dc:creator>rrollins@daytondailynews.com</dc:creator>
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<title>Fifth Third Field food!</title>

    

    


<link>http://www.daytondailynews.com/blogs/content/shared-gen/blogs/dayton/leadbelly/entries/2009/04/10/fifth_third_fie.html</link>
<description>Well, the Leadbellies will have to make the rounds around the ballpark at a Dragons game pretty soon this season&amp;#8230; It&amp;#8217;s been a while since we did so, and seems like time for an update now that the club has...</description>
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Well, the Leadbellies will have to make the rounds around the ballpark at a Dragons game pretty soon this season&amp;#8230; It&amp;#8217;s been a while since we did so, and seems like time for an update now that the club has hit its 10th anniversary&amp;#8230; Any excuse for a Leadbelly outing, I say&amp;#8230;

Brother Ron was at opening night with the wife and some old friends last night, and we spied a few good things on the menu.

The ladies dined on Caesar Chicken Wraps that they found quite tasty. I don&amp;#8217;t know about you, but I always enjoy watching wraps get made, the way the &amp;#8230; what do you call a person who makes a wrap? A wrapper? &amp;#8230; the way the wrapper folds and squeezes the sandwich together at the end. I can&amp;#8217;t get mine to do that at home; I wonder if they all take the same class, or something&amp;#8230;

Jeff and I found our way to a cart that had ribeye sandwiches and got the last two they had. The nice guys serving us seemed very concerned that we were able to get their last two, and we tried to assure them that we were happy to wait around while they grilled.

They tasted pretty good, but beware that the steaks were a little gristly&amp;#8230; I wasn&amp;#8217;t terribly bothered, but I might&amp;#8217;ve settled for a brat instead, since the toppings are about the same. Love the grilled onion/pepper combination, btw&amp;#8230;

Anyway, we also sipped a couple of Landshark draft lagers, the first time I&amp;#8217;ve had that beer. It has a bit of a citrus-y tang to it, and we liked it quite a lot.

I think every kid I saw all night had a little plastic batter&amp;#8217;s helmet full of dippin&amp;#8217; dots&amp;#8230; wonder how many of those they sell each night? And they&amp;#8217;ve added Skyline Chili to the lineup this year; there was a kid dressed up in a cheese-coney costume that would&amp;#8217;ve looked silly someplace else that didn&amp;#8217;t have a guy walking around nearby in a big dragon costume.

Peanuts? Heck, gotta have a bag of those. The best part about having them at the park, though, is getting to just drop the shells on the ground. I mean, you don&amp;#8217;t do that at home &amp;#8212; and while I always have a little twinge of guilt about it, knowing somebody else will have to do the cleanup, I think that&amp;#8217;s why I enjoy the darn things so much.

Where you there last night? What&amp;#8217;d you eat? 

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<dc:subject></dc:subject>
<dc:date>2009-04-10T07:20:52-04:00</dc:date>
<dc:creator>rrollins@daytondailynews.com</dc:creator>
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<title>Anything on a burger? Yes, ANYTHING...</title>

    

    


<link>http://www.daytondailynews.com/blogs/content/shared-gen/blogs/dayton/leadbelly/entries/2009/04/07/anything_on_a_b.html</link>
<description>OK, boys and girls, you may have taken note of a post a couple of days ago in which I made mention of a local bacon-bleucheese burger of which I am particularly fond&amp;#8230; and you may also have noted the...</description>
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OK, boys and girls, you may have taken note of a post a couple of days ago in which I made mention of a local bacon-bleucheese burger of which I am particularly fond&amp;#8230; and you may also have noted the comment from my good buddy Vick Mickunas, he of book reviewing fame, who observed that he had very unusual burger topping requirements: Namely, that he likes to leave to the chef, or cook, or whomever&amp;#8217;s in the kitchen, as to what to place atop his burger.

Hmmm&amp;#8230;. Well, what I already knew about Vick and his burger prefs came from visiting the Sunrise Cafe in Yellow Springs recently with him for a bit of book chat and some good food.

For yes, fans, they do indeed have very, very good food at the Sunrise Cafe, and my brief excursion into their menu made me look forward to a return visit. They are much more than just an, ahem, cafe, thank you, and aside from a lively and vivacious decor and atmosphere, I noted they are pretty inventive with their fare, as well. You can check out the menu at their website. 

But I followed Vick&amp;#8217;s advice and had the most interesting looking thing on the menu &amp;#8212; a Vick Burger, named after Mickunas himself, who used to dine there daily in his WYSO radio days, and always told the chef to surprise him with whatever he felt like  putting on the burger.

The eatery&amp;#8217;s description: &amp;#8220;The Vick Burger - A true chef&amp;#8217;s choice garbage burger! Inspired by our daily customer Vick Mickunas who would allow our chef&amp;#8217;s creativity to shine! Please mention anything you definitely DO NOT want on your burger! And remember, anything goes with the Vick Burger! $9.00&amp;#8221;

They aren&amp;#8217;t kidding, either. Mine was topped with sauteed mushrooms, a red chipotle salsa, a kind of white horsey sauce (I think), fresh spinich leaves (great idea!), pesto, red onions seasoned in some unusual manner and a couple of other things I can&amp;#8217;t honestly recall.

But I remember this: It was deeeeelicious. And utterly unlike anything I&amp;#8217;d ever eaten before &amp;#8212; and since I know I&amp;#8217;ll never get the exact same thing on top of even a Vick Burger again, it was one of the few truly unique things I&amp;#8217;ll ever have&amp;#8230; not a bad thing at all.

Vick&amp;#8217;s a smart guy. Eating with him turned out to be a good idea&amp;#8230; 

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<dc:subject></dc:subject>
<dc:date>2009-04-07T16:01:06-04:00</dc:date>
<dc:creator>rrollins@daytondailynews.com</dc:creator>
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