(Leave a comment below if you know of a better chop.)
One bite of the juicy meat, and you will respect the pig.
The thick, 12-ounce rib chop ($25) comes coated in a savory ciabatta bread and paired with veggies and a cheesy potato gratinata.
I am jumping the gun just a little.
My dinner companion and I started our meal with the Roost’s munchable Parmesan fries ($9) with their three unique dipping sauces — dill pickle ketchup, white truffle aioli and prosciutto aioli.
Soft and crunchy bread was served with a tangy, onion-packed red sauce.
Roost opened at 524 E. Fifth St. in Dayton’s Oregon Historic District two years ago and is co-owned by its executive chef Dana Downs and guest services manager Beth Hirschbach.
Downs earned her chops at Franco's Ristorante Italiano, Country Club of the North and other Dayton area eateries.
Roost has an expansive list of speciality cocktails and recently added several new ones. We went with the sophisticated Catcher in the Rye ($9) — Bulleit Rye , Amareno cherry simple syrup and bitters — and the refreshing Georgia on My Mind ($8.50) — Markers Mark, in-house peach simple syrup, lemon juice and mint.
While I devoured the chop, my dinner companion ate Roost’s meatless Lasagna Verdes — spinach pasta, crimini and shiitake mushrooms, spinach, Swiss chard, besciamella, leeks and zucchini ($17) — and a side of “Mamma B’s” meatballs.
While the lasagna was a delight, I felt guilty about how good my chop was in comparison.
I got over that.
What do you think? Does Roost have the best pork chop in the Dayton area? If not, who does?
Contact this blogger at arobinson@DaytonDailyNews.com or Twitter.com/DDNSmartMouth
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