We invited Mary Lynn to join us for a behind-the-napkin experience. She’d been hankering to try Nibbles in Miamisburg. We made reservations for four, as Mary Lynn’s dining-partner-in-crime is her sister-in-law Beverly Lombardo.
SANDY: Chef Maria Walusis happened to greet Connie and me at the door for our 5:30 p.m. reservation. (Incognito, she didn't know we were there for a review.) We chatted about the ebullient atmosphere dominated by yellow walls, gorgeous wood trim with photos and decorations from her home. She said she wants people to "experience food in a way that leaves you completely delighted."
MARY LYNN: Maria earned her culinary chops first as apprentice at L'Auberge in Dayton. "I basically volunteered in the kitchen just to learn how a five-star restaurant does things," Maria said. She spent time at Cumin in Cincinnati as well as Roost, The Inn at Versailles and Rue Dumaine.
CONNIE: Then, the former dental assistant decided it was time to make food a career priority.
MARY LYNN: Maria's first venture on her own was Nibbles Culinary Entertainment, a catering business in Springboro which she maintains. She opened Nibbles restaurant in a cozy converted residence. The restaurant's mixologist set the tone for the evening with imaginative cocktails that started our party on a high note. "Maria's Manhattan" ($9) listed as the "Best Ever Cosmo" really was! A smooth and subtle version of a usually uninspired drink.
But even better was the “Ginger and Mary Ann,” ($10), an ode to Gilligan’s Island TV fame. An excellent sidecar served with a ginger blueberry liquor skim across the top, it’s garnished with floating ice rafts and a lemon-peel star.
BEVERLY: I'd go back for the cocktails alone, even if the food wasn't as first-rate as it is.
What we had:
Nibbles’ menu is simple, and it will change about every six weeks, Maria told us. We started off with “Non Entrees.”
MARY LYNN: The first and my personal favorite was Crab Fondue, a rich, creamy dip of lump crab meat, cheeses, caramelized onion and a final kick of cayenne.
SANDY: The Hot Chicken Strips were piping hot out of the fryer, with a thin, crisp outer shell.
BEV: Both were very good but the hot crab dip was the winner in my book.
CONNIE: As good as the hot crab dip was, I vote for the almost zephyrous Amber Ale-battered Chicken with the two sauces: bourbon BBQ and remoulade with thyme.
BEV: We ordered all four entrees available: Braised Marinated Pork Belly, Skirt Steak, Scallops and Ravioli filled with lobster and ricotta cheese.
MARY LYNN: The table's favorite was the Pork Belly, a boneless cut of sumptuous meat, here accentuated with soy and Asian spices. It was served perfectly, with caramelized maple, bacon, pecan drizzled sweet potato cakes, with sweet and sour braised collards.
We also enjoyed House Made Pasta in a spicy roasted red pepper sauce, and Hangar Steak over cauliflower puree. Finally, we were served perfectly seared Scallops with roasted fennel, spinach, shitake mushrooms and caramelized onion, nestled in a rosemary, Parmesan broth with honey.
BEV: For dessert, there were some raves over "Dad's Favorite Carrot Cake," a classic with an orange cream cheese and candied orange peel frosting. We found the deconstructed "Almost Cheesecake" interesting, with a mound of lemon quark cheese and a puddle of blackberry coulis, but it may have been better served with a lighter shortbread type cookie rather than wheat crackers. Most spectacular, however, was the decadent "Chocolate Peanut Butter Mousse Torte" with a salty caramel sauce and chopped honey roasted peanuts.
MARY LYNN: The torte was light, moist, and not too overwhelming with peanut butter. At first bite, it made my eyebrows go into my hairline and my eyes roll!
BEV: The service was impeccable, the food and drink excellent, and the company a total hoot!
CONNIE & SANDY: Definitely our favorite dining experience thus far, thanks to Mary Lynn and Beverly! They've earned the right to be called Honorary Dining Divas!
The place: Nibbles Restaurant & Catering
The info: 105 S. Second St., Miamisburg; www.EatNibbles.com; Facebook: Nibbles Restaurant & Catering; (937) 802-0891.
Hours: Nibbles is open three days a week, Thursday, Friday and Saturday. Sunday brunch is coming soon. The restaurant seats 28, and a patio will open.
Final musings: Sandy Collins and Connie Post want to hear about your favorite gastronomical experiences in the area. Please email us at life@coxinc.com.
About the Author