Former Rue Dumaine co-owner and chef Anne Kearney will host a “pop-up” dining event in downtown Dayton on Oct. 1, featuring several menu items reminiscent of Rue Dumaine’s heyday.
The drop-in event will be held from 2 p.m. to 8 p.m. on Sunday, Oct. 1, at District Provisions, 521 Wayne Ave. That’s the former Dietz Building that also houses Crafted & Cured, a craft-beer bar and cured meats shop, adjacent to Wheat Penny restaurant.
The venue being used for the pop-up has about 40 seats. No reservations will be accepted, and the event is cash-only, Kearney wrote in an email newsletter to former Rue Dumaine/Bar Dumaine customers. Off-street parking will be available at Wheat Penny’s parking lot; that restaurant is closed on Sundays.
“Join us for one item, order them all, or fall in somewhere in-between,” Kearney wrote.
Here’s a quick taste of the menu that Kearney released for the event:
• Curried autumn harvest soup, spiced pepitas $7
• Pastis-poached Blue Point oysters, leeks, spinach, tarragon, bacon, crème $12
• Sea scallops, blood orange beurre noisette $12
• Kentucky ham & Gruyere crepes gratinée $10
• Salad of Brickelcreek Farm baby kale, beets, goat cheese, hazelnuts $9
• Belgian endive, Hidden Valley apple, blue cheese, walnut salad, Banyuls vinaigrette $9
• Fire-roasted fresh fish (TBD), butternut squash-leek ragout, Jamestown pea shoots, parsley-garlic pistou $23
• Coq au Vin – Cabernet braised chicken quarter with potatoes, mushroom, pearl onion, carrot & bacon $22
• Sherry braised pork, YAYA grits, fire-roasted Shiitakes $22
• Steak frites: grilled hanger steak, pommes frites, truffle beurre, aioli $23
• Hidden Valley Farm apple-walnut galette $7
• Brickelcreek Farm rhubarb & raspberry crumble cake $7
Bar Dumaine, which was known as Rue Dumaine for more than nine of its 10-year stint at 1061 Miamisburg-Centerville Road in Washington Twp., shut down permanently July 2.
Kearney is the Dayton area’s most highly credentialed chef, based on her recognition by the James Beard Foundation, whose awards are regarded as the nation’s most prestigious recognition program for the food and beverage business — the equivalent of the Academy Awards of the restaurant industry.
In February 2016, the Beard Foundation for the sixth consecutive year named Kearney a semifinalist for its “Best Chefs in America” competition for the Great Lakes region. Kearney was the only chef from the Dayton area, and one of only three in Ohio, to be named in 2016.
The Beard Foundation recognized the restaurant itself in 2008, naming Rue Dumaine a semifinalist for the foundation’s “Best New Restaurant” in the nation. And Kearney was named a James Beard Foundation best-chef award winner in the southeastern U.S. in 2002 when she and her husband owned and operated the highly regarded Peristyle restaurant in New Orleans.