Owner Greg Ingersoll tells us Liquid seats up to 250 and will employ 20 to 25. It opens at 4 p.m. Tuesday through Friday, and at noon on Saturday and Sunday, and is closed Monday.
The opening of Liquid comes after several improvements and renovations. “We look forward to bringing in diners and people just wanting to have a good time,” Ingersoll said. “I am sure they will like the changes.”
The menu focuses on casual fare, including wings, burgers, cheesesteaks, pizza and salads. Many bottled beers are available, and plans call for installing 10 taps for craft beers after installation of a walk-in cooler in the restaurant’s basement, Ingersoll said.
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• Caramella's Italian Kitchen, 6204 Wilmington Pike in the Sugarcreek Plaza, opened Friday, Nov. 18 as the successor to Murphy's Irish Pub. The space previously housed Barleycorn's.
Owners Scott and Candace Anderson, who also own Paddy's Irish Pub in south Centerville, hired Aaron Jackson — a Dayton native and culinary school graduate who spent several years working in Cincinnati-area Italian restaurants — as executive chef and to guide the menu transition. Jackson has developed several signature dishes for the new Caramella's Italian Kitchen menu, including Lasagna Bolognese, Mushroom Risotto, Romaine wedge salad, Shrimp and Scallop Scampi, Chicken Parmesan, and Veal Portobello Marsala.
And of particular note to long-time Daytonians who remember the powerful punch of a certain south Dayton restaurant's salad, the house dressing at Caramella's is a "very, very, heavy garlic dressing inspired by Dominic's," the Andersons wrote on the restaurant's Facebook page. "If you want to breathe garlic for a couple days, give it a try!"
The restaurant’s initial hours will be 4 p.m. to 10 p.m. daily. “After we settle in, we’ll start doing lunches and a Sunday brunch,” Scott Anderson said.
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• Bar 145/Reset bar in the Austin Landing development in Miami Twp. is scheduled to open fully to the public on Tuesday, Nov. 22, founder and owner Jeremy Fitzgerald said Friday.
The 6,100-square-foot bar at 10259 Penny Lane will include a large outdoor patio and will specialize in burgers, bourbon, beer and live music. It will open with about 60 employees. Bar 145 will have a “soft opening” of sorts tonight, Saturday Nov. 19, starting at 10 p.m. for live music, entertainment and a limited bar menu, Fitzgerald said.
After Tuesday, Bar 145 will be open every day from 11 a.m. to 2 a.m., offering a $7.99 “pick two” lunch special daily, Fitzgerald said.
The “Reset” portion of Bar 145 is a bar/arcade within a bar, and will feature 20 free-to-play classic arcade games from the 1980s such as Centipede, Donkey Kong, Gorf, Galaga, and Star Wars, along with ’90s favorites Mortal Kombat and NBA Jam, as well as several pinball machines at 50 cents per play.
This is the ninth Bar 145, and the third Reset location, for the Toledo-based chain.
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• Bibibop Asian Grill, a fast-growing Columbus-based chain with a Korean-inspired menu, last week set an opening date of Dec. 1 for its first Dayton-area restaurant at 1200 Brown St. near the University of Dayton campus.
Bibibop officials have said the restaurant would hire a crew of about 40. The 3,300-square-foot Bibibop will seat about 100. It will occupy two suites, 135 and 140, that are located across a breezeway from an existing Potbelly Sandwiches. The retail strip also includes the new Zombie Dogz restaurant, Fusian Sushi, El Rancho Grande and Smashburger.
Bibibop was founded in Columbus in 2013 and now operates 10 restaurants in the Columbus and Cincinnati areas, including one in the Liberty Center in Butler County. The chain’s name is derived from the popular Korean dish, “bibimbap,” which translated into “mixed rice.”
Its restaurants operate with a fast-casual, build-your-own service concept similar to Chipotle. Diners choose from purple or white rice for their bowl, or have their dish prepared as a salad or wrap, then select from two types of chicken, beef or tofu, and then top their dish from a variety of vegetables and garnishes, from pickled daikon radish to sesame kale to kimchi.
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