The wine bar serves wines by the glass paired with a separate menu of small plates. It also sells wine by the bottle for retail carry-out.
>> ‘Best Bakery in Ohio’ is right here in Centerville, national web site says
The downtown Dayton restaurant debuted in October 2016 as primarily a breakfast-and-lunch destination. Table 33 now serves dinner three nights a week, has hired a chef who previously worked at the most highly credentialed restaurant in the region, and is now offering a new menu in a renovated dining room that includes the new wine bar.
“We turned three years old in October, and I thought we needed to grow up and take the next turn to get to where we want to be,” said Charlie Carroll, owner of Table 33.
>> Branch & Bone in the running to be Best New Brewery in America
Nate Vance — who worked alongside Anne Kearney, co-owner and chef of the former Rue Dumaine, for nearly seven years years — is now overseeing the kitchen at Table 33, located at 130 W. Second St.
“We could not be more excited about Nate’s level of experience, expertise and creativity that he has brought to the Table,” said Charles Carroll, owner of Table 33. “It’s not often that a restaurant gets to say it has a chef who worked for a James Beard award-winner.”
>> Kettering beer pub to drop alcohol, change concept and name
Credit: Contributed
Credit: Contributed
Both Kearney and her Washington Twp. restaurant received awards from the James Beard Foundation, which recognizes best chefs and best restaurants nationwide each year. Those awards are considered the restaurant-industry equivalent of the Academy Awards. Rue Dumaine, which was known as Bar Dumaine in its final year, shut down in July 2017 after a decade-long run. Vance held positions at Salar Restaurant & Lounge and Old Scratch Pizza before joining Table 33.
New entrees on the menu put a new twist on old favorites. “Drumstick & Slaw” consists of crispy fried duck confit, napa cabbage, pickled jalapeno and buttermilk ranch. “Fish and Chips” offers pan-seared Mahi Mahi served with crispy, twice-fried smashed potatoes. “Steak and Fries” includes marinated, char-grilled hanger steak with potato confit. New “Small Plates” include Louisiana Gumbo and Creamy Polenta, which is served with shiitake mushrooms and shishito peppers.
Credit: Contributed
Credit: Contributed
Carroll said he “saw the need” for raising the restaurant’s level of wine service.
“There is a growing demand for more knowledge about the art of pairing great food with great beverages,” the Table 33 owner said. “It’s a much smarter consumer today.”
The restaurant also has added more tiers of lighting and made other improvements to the dining room, Carroll said.
The space that Table 33 has occupied for more than three years previously housed Cold Beer & Cheeseburgers, the Downtown Grill & Cafe, and, before that, the first incarnation of Sidebar lounge. The space had been vacant for more than a year before Table 33’s opening.
>> RELATED: Table 33 lays out opening plans, special events (October 2016)
Table 33 serves breakfast and lunch from 8 a.m. to 3 p.m. Tuesday through Sunday, and dinner from 5 p.m. to 10 p.m. Thursday, Friday and Saturday. It is closed on Mondays. For more information, call (937) 999-3070 or check out the Table 33 Facebook page at facebook.com/table33dayton.
About the Author