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Attention steakhouse lovers: There are a TON of options during Summer Restaurant Week

Of course, we know the importance of fresh veggies in the summertime. But Summer Restaurant Week is an especially joyous time of year for meat-loving Daytonians. 

Summer Restaurant Week is is well underway with more than 40 restaurants across the Dayton area participating in the weeklong promotion. Because it can be a little overwhelming choosing where to splurge, we’ll be highlighting some of the best atmospheres, best deals and most enticing dishes the rest of this week. Today, we’re talking about the must-try steakhouse dishes featured at some of our favorite participating Restaurant Week stops.

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ABOUT SUMMER RESTAURANT WEEK

If you’ve never been out to eat during Restaurant Week, here’s how it works: 

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2018 Miami Valley Restaurant Associations’ Summer Restaurant Week takes place July 22-29. Three-course meals will be available for $20.18, $25.18 or $30.18. 

Many participating restaurants offer special menus just for the occasion, while others offer dishes off their regular menus. 

The list of participating restaurants is subject to change and reservations may be required from some participating locations. Calling ahead is recommended, for details, hours and reservations. For the most up-to-date list and information visit http://dineoutdayton.com

WHAT WE CAN’T WAIT TO TRY 

We have seen all of the menus and have sampled some of the dishes ourselves. Without further a’do, these are the places giving us all the meat sweats this week:

Brio Tuscan Grille

4459 Cedar Park Drive, Beavercreek

🍖What’s making us sweat:

You’ll start out with Brio’s fabulous lobster bisque or a classic Caesar salad, then get an option of a 6-ounce filet mignon with skillet potatoes, crab cakes with roasted vegetables and crispy fingerling potatoes or chicken Fra di Avolo. While you’re still thinking about the steak you just devoured, you’ll then face a final choice of either tiramisu or caramel mascarpone cheesecake for dessert. 

(Brio)’s 6 oz filet mignon with skillet potatoes (Brio)

Ellie’s Restaurant & Bakery

321 Xenia Avenue, Yellow Springs

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🍖What’s making us sweat: 

We know Ellie’s won’t let us down when they say they’ve got a 12 oz. bone-in ribeye with local corn, tomato and red onion salad. The ribeye comes in to play after a first course of your choosing from either chilled white gazpacho with almonds, olive oil and fresh green grape juice — honey ginger garlic lime chicken wings with benne seeds — bacon cornbread skillet with honey butter — or melon salad with blackberries, plums, jalapeno and mint with burrata. 

Bunkers Sports Bar and Grill

893 E National Road, Vandalia

🍖What’s making us sweat:

One of three “dinner for two” options, Bunkers has lined up a power meal of one Bunker’s appetizer to share, two juicy 8-ounce New York Strip dinners served with salad, seasoned potatoes and Texas Toast and a choice of two desserts. Steak and Bunker’s seasoned potatoes? We’re sold.

(Bunker's) New York Strip Dinner (Bunker's)

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Christopher’s Restaurant

2318 E Dorothy Lane, Kettering

🍖What’s making us sweat:

We could barely get through reading the description of Christopher’s Restaurant Week creation without drooling ourselves into a tizzy. One of two second course options, slowly braised BBQ beef short ribs, over heirloom Hill Family Farms cheddar polenta and a side of Patchwork Garden local roasted summer squash. They’ve even been so kind as to suggest a wine pairing of Graffigna Malbec. 

Christopher’s BBQ beef short ribs (Christopher's)

Watermark Restaurant

20 S 1st St, Miamisburg

🍖What’s making us sweat: 

Chef Maria Walusis at Watermark has prepared an incredible value of a Restaurant Week menu that’s deliciously meaty. An entree option of steak frites — Angus Reserve flat iron steak (served Medium) with crispy house fries and green beans is what has caught our most carnivorous journalists’ eyes. However, the alternative entrees are nothing to look over —a Caribbean Jerk Mahi Mahi with cilantro-lime rice, and topped with grilled pineapple salsa or a Chile Relleno served as a fire-roasted and cheese-stuffed poblano with salsa verde, charred corn relish and charro beans. 

Steak Fritas (Watermark)

Firebirds Wood Fired Grill

3500 Rigby Road, Miamisburg

🍖What’s making us sweat: 

Firebirds specializes in hand-cut steaks, fresh seafood, chicken and ribs seared over a wood fired grill. So when the opportunity comes, during Restaurant Week, to order one of their meaty dishes with a starter AND dessert for only 30 bucks, you must take it. 

Meat enthusiasts should take note of the Slow Roasted Prime Rib and Porcini Crusted Beef Filet entrees. The prime rib is more of a homestyle dish, served with homemade au jus and creamy horseradish sauce, it’s accompanied by your choice of a loaded baked potato or Parmesan mashed potato. If you’re feeling a little more upscale, the Porcini Crusted Beef Filet is an exceptional choice. The filet is wrapped in bacon and seared, achieving those picture perfect grill marks. It’s served atop a horseradish crema and is served alongside roasted Yukon Gold potatoes, blistered tomatoes, green beans and fresh herbs.

Contributed photo by E.L. Hubbard FIREBIRDS WOOD FIRED GRILL SLOW ROASTED PRIME RIB

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