The food purveyor and dining spot at 521 Wayne Ave. in the Oregon District opened Glasz Bleu Oven in late 2017, and in recent months has added offerings from Jack Lukey's Oyster Saloon & Caviar and Local Hero Butchery & Fare.
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The new retail ventures are located in the Dietz Block building, built in 1886, which years ago housed Norman Miller & Sons Interiors store. Crafted & Cured, a growler-fill craft beer and cured meats bar, opened a year ago in the southeast end of the District Provisions building.
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An open floor plan allows customers to purchase items from food purveyors and eat anywhere in the building. The new seafood-focused business offers both fresh seafood for retail sales or prepared dishes that can be carried out or eaten there.
The Jack Lukey’s and Glasz Bleu Oven menus include Moroccan-style steamed mussels, Whole Grilled Fish, Beef Marrow Bones, Escargot with Saffron Butter, Hangar Steak, and a burger made from “Impossible Beef,” a plant-based meatless option. Several dishes are prepared in a wood-burning oven just inside the market’s front window.
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“Chef Steve Rose and I write the menu every day based on what is fresh and exciting for the market and neighborhood,” said Chip Kennedy, founder of District Provisions Dayton.
Plans call for adding a Latin-themed retail food and dining option and a fresh-produce shop in the weeks and months ahead, Kennedy said.
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Hours for Glasz Bleu Oven and Jack Lukey’s are Wednesday 5 p.m. to 10 p.m., Thursday through Saturday 11 a.m. to 10 p.m., and Sunday 11 a.m. to 6 p.m., Kennedy said.
To keep tabs on the progress of District Provisions and its retail shops, go to www.facebook.com/DistrictProvisionsDayton.