A crabby delight is back on the menu of one of the Dayton area’s most popular restaurants, and you won’t even need a net to catch it.
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Crab spaghetti is back on the menu at Meadowlark Restaurant.
“It is pretty delicious. I am not going to lie,” Ashley Skinner, the restaurant’s private dining manager, said of the dish created by chefs Aaron Braun and Dave Rawson, a Meadowlark co-owner.
Rawson’s business partner Elizabeth Wiley was voted best chef in Dayton.com’s 2018 Best of Dayton contest.
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Crab spaghetti is among the seasonal items on Meadowlark’s new menu. It will be available until the end of the month of June, Skinner said.
Retailing for $12.95 for a small order or $23 for a full serving, the dish includes hot spaghetti tossed with crab, lemon, cream and herbs.
Pepper flakes gives it a slight amount of heat, Skinner said.
She encourages diners to order a full-size serving.
It is so flavorful that you’ll want to eat an entire bowl, but save some for tomorrow,” she said. “It is a large portion. It is definitely worth it.”
Other items on the restaurant’s special menu include:
Fresh Alaskan Halibut with Ginger Butter Sauce for $34
Description: “Silky, meaty Alaskan halibut is back in season! A thick fillet pairs perfectly with a flavorful French white butter sauce, which we bend Asian by spiking it with ginger and a drop of Japanese rice vinegar. Served with steamy jasmine rice and stir-fried bok choy and shiitake mushrooms, this is one of our favorite preparations for this fabulous fish.”
Pan Fried Walleye for $29
Description: “Fresh out of Canadian Lake Erie, walleye pike is Ohio’s favorite dinner fish. And no wonder — mild and sweet with a delicate texture, I can hear it sizzling in frying pans all over the state. Here the fish is rolled in cornmeal, fried crispy on the griddle and served with celery sauce, a creamy, Southern-style tartar sauce flavored with minced celery, celery seed, green onion and lemon. Add buttermilk mashed potatoes and fresh vegetables and you’ve got Midwestern eating at its best.”
Red Wine and Onion-Braised Beef Brisket with Horseradish Gremolata for $30
Description: “Beef brisket roasted slowly in wine and stock with onions that melt into the pan juices is food for the soul, for sure. Minced fresh horseradish, lemon zest and parsley is a delicious variation on traditional gremolata, sprinkled on at plating, brightening up the long-cooked meat with a jolt of freshness. Crispy Yukon potatoes, sautéed roasted carrots and asparagus and plenty of the to-die-for juices accompany.”
Grilled Hanger Steak with Worcestershire Butter for $29
Description: “The beef is rubbed with coarse salt and pepper, grilled, sliced and slathered with a spoonful of a steak butter made with Ben’s homemade Worcestershire sauce. It goes with beef and butter in a most heavenly way. Dave likes the Worcestershire so much, he sips it on its own. Maybe that is too much information. The steak is served with sautéed broccolini and crispy little yukon gold potatoes.”
WANT TO GO?
What: Meadowlark Restaurant
Where: 5531 Far Hills Ave., Washington Twp., Montgomery County