It’s been a big week for Dayton foodies!
Several highly anticipated restaurant openings have happened or will happen this week.
The Chicago-based deep-dish pizza specialist Giordano’s opened its first Dayton-area location at 2819 Centre Drive near the Mall at Fairfield Commons and Wright State University’s Nutter Center.
The new restaurant opened Tuesday, Feb. 19, on land that previously housed a Logan’s Roadhouse steakhouse, Giordano’s officials told us last week.
Hours: 4 p.m. to 10 p.m. Tuesday through Thursday, 4 p.m. to 11 p.m. Friday, 11 a.m. to 11 p.m. Saturday, and 11 a.m. to 10 p.m. Sunday.
>> PHOTOS: Look inside new Giordano’s
The 5,000-square-foot, full-service restaurant will offer dine-in, carry-out, and delivery for lunch and dinner, as well as catering options.
Giordano’s currently operates a location in Columbus on Polaris Parkway. Its new Beavercreek location will be located at 2819 Centre Drive, where it will share a building with the Dayton area’s first Jason’s Deli.
Giordano’s has been serving its large-scale pies since 1974, when founders and immigrant brothers Efren and Joseph Boglio introduced their mother’s Deep Dish pizza recipe to Chicago. Today, Giordano’s has more than 65 restaurants nationwide, mostly in the Midwest along with locations in Florida, Las Vegas, and Arizona. It operates three locations in the Indianapolis area.
2. Flyby BBQ
The independent and locally owned Flyby BBQ restaurant opened on Tuesday, Feb. 19, at the Mall at Fairfield Commons, according to its founder, David Butcher. The new restaurant, which got its start as a food truck, is located between Fusian and Bravo Cucina Italiana near the mall’s front entrance.
Flyby is a fast-casual barbecue restaurant with an ordering system similar to Chipotle. It will serve signature barbeque sandwiches, bowls and platters featuring hickory-smoked meats, a variety of toppings, and regional American barbeque sauces. A vegan option of pulled barbecue jackfruit will be available. The restaurant also will feature homemade comfort-food-style side dishes, banana pudding, craft beer and sodas.
The food truck will continue operations, but focus on bigger festivals and food truck events.
The Beavercreek Chamber of Commerce will be part of a ribbon-cutting at Flyby BBQ at 3:30 pm on Friday, Feb. 22. A Grand Opening Celebration will then kick off on Saturday, Feb. 23 at 10:45 a.m.
On Saturday, the first 50 people to purchase an entrée will receive free BBQ for a year (an entrée and drink once a week, each week for a year. Flyby BBQ will be donating 100 percent of the food sales that day to Fisher Nightingale House, NCCJ (National Conference for Community and Justice) and Anytown Camp, and to Big Brothers Big Sisters at Yellow Springs High School.Starting Tuesday, Flyby BBQ’s hours will be 10:45 a.m. to 10 p.m. daily.
3. Press Coffee
The owners of Press Coffee Bar in Dayton’s Oregon District opened their new Belmont location on Tuesday, Feb. 19.
Hours will be 7 a.m. to 10 p.m. at the new shop at 732 Watervliet Ave.
Press’ shop at 257 Wayne Ave. in the Oregon District opened in 2011. The new location is bookended by True Love Tattoo Parlor and Belmont Catering.
The new coffee bar will serve its own roasted coffee beans, which are under the name Wood Burl Coffee. The store will sell pastries from the Blue Bike Bakery and Evans Bakery in Old North Dayton.
Press serves four to seven types of single-origin coffees.
In an article posted in 2018, “The Best Coffee in Every State,” Food & Wine identified Press Coffee Bar as its choice for best coffee in the state, ahead of runners-up mentioned from the Cleveland, Cincinnati and Youngstown areas.
4. The Bison and The Boar
The Bison and The Boar, a new steakhouse concept, will celebrate its grand opening on Friday, Feb. 22.
The restaurant will open in the space formerly housed by Reflections, a restaurant at 3377 U.S. Route 35 East in West Alexandria.
The menu will include seafood, fish, pork and Ohio-raised beef, bison and boar.
The Bison and The Boar will be owned by Dan Appenzeller, who owned Reflections. Isiah Davis will be the steakhouse’s chef and general manager.
Entrees served at The Bison and The Boar will range from about $22 to $45. Appetizers will start at about $9.