Rushing for the sake of getting it done has never been in the cards for Table 33, one of downtown Dayton’s newest eateries.
“We did not sacrifice the quality,” Chris Harrison said. “We were willing to do less and do it right.”
Chef Harrison co-owns the laid-back eatery at 130 W. Second St. with Charlie Carroll.
Collectively they have nearly 30 years in the restaurant business, with 13 and 15 years, respectively.
The pair rolled out an expanded menu two weeks ago that goes far beyond the baked goods, quiches and soups the restaurant served when it opened in October to the delight of downtown workers looking for quality eats.
The restaurant is open 7 a.m. to 7 p.m. Monday through Friday, and 8 a.m. to 2 p.m. Saturday.
An even fuller menu will be unveiled in April and May, just in time for a patio party.
Harrison and Carroll said supporting professionalism in the local hospitality industry and quality has always been among their main focus.
“We have been very intentional to move slow and hire people who are passionate about life,” Carroll said.
He noted that creating a positive environment for diners and serving great food is key to the business’ mission.
“We try to stay away from any product that is purely profit-driven,” he said. “If you put people first, profit will take care of itself.”
About 80 percent of the menu is new, the owners said.
Most of the items are gluten free, a result of research they have done on the effects of gluten on the human body.
The chicken in the chicken and waffle ($12) dish favored by the Saturday brunch crowd is breaded with Rice Krispies. The waffle is also gluten-free.
As Harrison said, the restaurant strives to make things in house.
The popular Sup Doc drink ($6), for instance, is a blend of housemade carrot, orange, ginger and lemon juices.
The restaurant menu is filled with meats from Keener Walnut Grove Farm CSA , and Table 33 has collaborated with a list of small downtown business that includes nearby Agnes and Orson Gifts and Goods.
>> MORE: Agnes & Orson relocating downtown
The AOK cocktail (Tres Agaves Reposado Tequila, muddled jalapeno and cherry tomatoes, pineapple juice, lime juice and housemade simple syrup) will soon be rolled out.
The $25 drink, inspired by a spicy margarita, comes with a 937 glass from Agnes and Orson that patrons can take home.
The glasses are $14 at the gift shop located at 514 E. Third St.
The menu is filled with surprises, like the crunchy and delicious brussels sprouts taco which can come with or without bacon for $10.
Carroll’s family owned the former restaurant Bernardo's in Kettering.
He said he grew up hearing about how great Dayton once was and has high hopes for the future.
“The fact that we get to be a part of what Dayton is going to be is a big deal to us,” he said.
Table 33 invited Dayton.com to to sample its menu. Here are two other things we tried.
Table 33’s sandwich is far from a simple Croissanwich. A croissant is filled with an over-easy egg, crispy Keener Farm’s bacon, gouda and a house-made tomato bacon jam for $9.
The restaurant’s burger is nice, flavorful and juicy despite being smashed in the name of the speed Harrison says is required at lunch time.
He noted that the burger and tacos are the restaurant’s top sellers on weekdays.
The two-patty burger is made with beef from Keener Farms, stout braised onions, bacon jam and provolone cheese for $9.