We come here once a year as we visit Dayton for WGI percussion world championships. This is the…read morefifth year and the food is always consistently good. We see the same staff every year. The theme is around their biscuits. They make the food in front of you. One thing to note is they don't have a stove! Everything is made freshly plated or in the oven. We will be back here next year!

It's YE Gurl @ Salt Block Biscuit Co., Dayton…read more Dayton, we need to talk -- because YE Gurl went on a little Nov. 4th wander through your downtown, trying to get a feel for the actual city, and stumbled across the sweetest little gem: Salt Block Biscuit Co. Picture this: a tiny café tucked into the artsy, alternative side of town, the kind of spot you only find when you're really out here walking. Inside? A large, 1950s-style counter wrapping around the whole operation -- ovens humming, ingredients flying, and a crew of women running the place with the ease and precision of folks who either trained classically or cooked their way into mastery. You could feel there's a backstory here... something like "We left the industry to build the space we wished existed." I'd watch the documentary. Now let's talk food, because YE Gurl came to taste. Portobello Florentine Soup -- $6 Hearty. Homey. Creamy. Thick with mushrooms, a flour + cream roux, spinach, cheese, and herbs. Flavor was there, seasoning was on point -- no salt, no pepper needed. What I did want? A little heat, a little acidic lift, something to brighten that rich base. Still, for six bucks? A win. Paired it with the Strawberry Black Tea (unsweetened) -- $4 which cut the richness just right. Sweet Honey on the Lox -- $18 Now THIS was the moment. A thick, everything biscuit layered with: maple-smoked salmon, boursin, pickled beets, beet-pickled egg, greens, and spicy honey. The biscuit alone? Large and unapologetic -- classic Salt Block flex. The sandwich was flavorful and hefty; so hefty I ate half and tucked the rest away for my beau (sharing is caring but also... survival). The only note? That spicy honey was a touch aggressive for me. I get the concept -- the Dayton crowd probably sees this as edgy culinary innovation -- but I wanted the boursin to have more kick or tang to balance everything out. Oh I also had the Cinnamon Bun - $6 which was okay. I could tell there was good ingredients in it though so not the ugh feeling after say a Cinnabon. And here's the real tea: I noticed the clientele -- mostly older local men -- and it made me think. The food style here is more advanced than the typical café, but I can see how the everyday patron base might keep the menu playing it a little safe. Salt Block has the talent for bigger, bolder plates. YE Gurl's Suggestion: Give these chefs a "stretch item" -- a place on the menu where they can go all out. A seasonal dish. A holiday special. A monthly flex. Let them show what they can really do. Because the bones? The skill? The vibe? Already here. Salt Block Biscuit Co. is one creative spark away from being the downtown Dayton destination.

Food is Fresh and Flavorful. We had the Bird is the Word and Italian Stallion and Get the Veg out…read more All the produce was crisp. The ciabatta bread was doughy. The Miso dressing on the salad was bright and lip-smacking good. The rest of the salad was well-balanced. We liked the food so much we got cookies too and gobbled them before we left. Rock salt on the top of the chocolate chip was a well received reset to enjoy the melted chocolate. The cinnamon had that molasses flavor that deepens the sweet. The people are super friendly too. Interior has Personal touches everywhere. If we lived here, we'd be back all the time.

We had a wonderful celebration dinner at Grist. If you appreciate handmade pasta and creative…read moreflavors, this place is something special. The husband-and-wife team behind Grist has created one of the most inventive pasta menus you'll find anywhere. It's casual--you order at the counter--but don't mistake that for ordinary dining. We started with the rosemary Parmesan focaccia and the cow's milk burrata. Both were excellent. The focaccia was simple, fresh, and perfectly executed, while the burrata was an absolute standout. For our entrées, we had the Mafalda al Agnello, Raviolo al'Uovo, Spring Pea Agnolotti, and Tonnarelli di Mare. Every pasta was handmade and beautifully prepared. The Mafalda stole the show, with wide, ruffled ribbons coated in an incredible braised lamb sauce. The Raviolo al'Uovo was unlike anything I've had before--a single oversized raviolo with remarkable flavor and a presentation that was as memorable as it was delicious. Grist is proof that great dining doesn't require white tablecloths. It simply requires talented people making exceptional food. We couldn't recommend it more.