Glasz Bleu Oven opened to the public for Nov. 3, 2017. Pictured from left to right, James Burton, Jansen Trotman and Jordan Perkins. Photo Amelia Robinson
Photo: Photo: Amelia Robinson
Photo: Photo: Amelia Robinson

Much-anticipated new restaurant now open in the Oregon District 

A brand new restaurant is now open in the Oregon District. 

Glasz Bleu Oven, a Mediterranean restaurant located in the District Provisions retail market at 521 Wayne Ave., officially opened its doors to the public Friday, Nov. 3. 

Chef Jansen Trotman, a chef at the former Rue Dumaine and Bar Dumaine, said Glasz Bleu will seat up to 40 in its immediate area and initially be open 11 a.m. to 8 p.m. Thursday to Saturday and 11 a.m. to  6 p.m. on Sundays. 

Plans are to increase hours in the future, Trotman said. 

The restaurant owned by Chip Kennedy shares a building with Crafted and Cured and the anticipated Jack Luckey’s Oyster Saloon and Caviar Bar and Local Hero Butchery Fare.

RELATED: What’s going on with Crafted & Cured’s neighbors? 

 Kennedy started working on the District Provisions about three years ago. 

Glasz Bleu Oven opened to the public for Nov. 3, 2017. Pictured wood fired rabbit. Photo: Chef Jansen Trotman
Photo: Photo: Chef Jansen Trotman

Glasz Bleu draws inspirations for its cuisine from dishes found in a range of Mediterranean cultures — North African to France, Trotman said  

RELATED: 3 new businesses coming to Dayton’s Oregon District (December 2016)

 Glasz Bleu hosted a dry run in May and a friends and family brunch on Oct. 22.

It provided the venue for former Rue Dumaine co-owner Anne Kearney’s special “pop-up” dining event earlier this month.

>> MORE: The six amazing women behind some of Dayton’s best food

The weekend brunch menu include slow braised lamb, Belgian waffles, an Oyster Trio, hummus and laffa, shakshuka, sweet potato scones, and beef brisket hash and rosemary and roasted garlic scones with rabbit gravy. 

Dishes generally range from $6 to $14. 

X