The owners are no strangers to the space: they owned and operated a restaurant at that very spot for more than two years.
Also returning to the restaurant is the original sushi chef, known as Mr. Kim. In addition to sushi, the restaurant will offer Korean barbecue dishes along with a variety of Thai and Chinese options. Patio seating, a sushi bar and a full cocktail, wine and beer list are also available.
Fuzzy’s Taco will be located in a relatively new building that faces Indian Ripple Road at The Greene’s main entrance. It’s home to a Mattress Firm store, and was originally going to house the Dayton area’s first World of Beer pub until World of Beer pulled out of the deal in the summer of 2016.
Founded in 2003, Fort Worth, Texas-based Fuzzy’s Taco Shop serves authentic Mexican dishes such as Baja-style tacos, white queso and jumbo burritos in addition to frozen margaritas and beer. The chain operates more than 120 locations across the country, including one in Toledo and one on North High Street in Columbus’ Arena District. A Cincinnati location at 165 W. McMillan St. is listed as “coming soon” on the chain’s web site.
3. Sinful Orchard
Signage has popped up for Sinful Orchard, a locally owned restaurant coming to the east side of The Greene near the Von Maur department store.
Shaine Sullivan, co-founder and general manager of the Sinful Orchard, couldn't be reached this week, but he told this news outlet in mid-February that the restaurant could open as early as April. "We have our local sources lined up with some excellent products," Sullivan said.
On the restaurant's web site, founders say the Sinful Orchard "is not a chain restaurant; it goes beyond the commonplace fare. Specialties will include smoked meats, appetizers, daily specials, happy hour deals, drinks and more. Prepare to be blown away by the vast array of hand-crafted beers, some of which are currently not offered in this area. Wine and alcoholic beverages will also be on display for your consumption."
“We at The Orchard are excited to bring to you our idea of fresh, homemade food. What sets The Orchard apart is that all vegetables and meats will be raised and hand-selected locally. Breads and specials will be prepared fresh daily and made from scratch using actual handed down recipes that have been used generationally.”
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Mark Fisher, a 1981 graduate of Ohio State University and a 1976 graduate of Beavercreek High School, is a third-generation Dayton-area resident who has worked for the Dayton Daily News since 1983. He covered higher education and K-12 education accountability issues for nearly 20 years before taking over the food and dining beat in 2006.