Back Home Table & Tavern's menu includes The Huck Burger, made from locally-sourced Ohio ground beef and topped with applewood smoked bacon, cheddar cheese, onion straws and housemade Huckleberry BBQ sauce. ALLEGRA CZERWINSKI / STAFF PHOTO

New, locally-owned restaurant now open on Brown Street

The owners of a new, locally-owned restaurant that just opened near the University of Dayton want their guests to feel at home when they come in for a drink or a bite to eat. 

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Back Home Tavern & Table opened on Monday, Jan. 27, at 1151 Brown St. in the space that used to house Romer’s Bar & Grill, and before that, Bargo’s Grill & Tap.

 

The new restaurant is open daily, from 11 a.m. to 2:30 a.m. Monday through Saturday and noon to 2:30 a.m. on Sunday, making it not only a destination for lunch and dinner, but for late-night bites as well. A special, late-night menu with reduced offerings goes into effect from 10 p.m. to midnight daily.

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The restaurant is owned and operated by Jason Dobbin, his wife Michelle Dobbin and their partner Kelton Blurton. Back Home has a staff of 15 employees and can seat up to 99 patrons. 

Two of the restaurant's owners, Jason and Michelle Dobbin are pictured here holding some of Back Home Tavern & Table's specialty dishes, with their daughter Taylor. ALLEGRA CZERWINSKI / STAFF PHOTO

“We want you (our customers) to feel at home,” Michelle Dobbin said. “But it’s also a play on his back home.”

After working in the restaurant industry for years, Jason Dobbin said they wanted to do something different by opening a scratch-made kitchen that drew inspiration from dishes he enjoyed back in his home state of Idaho. 

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Contrary to popular belief, Idaho isn’t just known for its potatoes, but Back Home’s fries are really good, according to its owners. “The seasoning and sauce are key,” said Michelle Dobbin. 

Back Home Table & Tavern's menu includes an Idaho original, Finger Steaks, which are strips of tender-top sirloin, battered and fried, similar to chicken tenders. They are served with fresh-cut fries and their signature fry sauce. ALLEGRA CZERWINSKI / STAFF PHOTO

Their fresh-cut fries are served with a side of Back Home’s signature fry sauce, alongside their burgers, which are made from locally-sourced Ohio ground beef, and as an option with their sandwiches.

A lesser-known ingredient that is native to Idaho, and actually the state fruit, is huckleberry, which Back Home utilizes in a barbecue sauce. The Huckleberry BBQ is featured on ‘The Huck’ burger and as an option of sauce for their ‘Flyers Wings’.

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Another Idaho specialty that Back Home touts is its Finger Steak, strips of top sirloin battered and fried until crispy (think chicken fingers, but with steak!). “You won’t see anything like this in Dayton,” said Carrie Thompson, an employee at the restaurant.

Back Home Table & Tavern's menu includes the Jump Creek Nachos, tortilla chips loaded with green chicken chili, cheese, sour cream and avocado. ALLEGRA CZERWINSKI / STAFF PHOTO

The restaurant specializes in an assortment of upscale comfort and bar foods, but a few standouts include their Snake River Bites, fried pretzels served with homemade queso and jalapeno ranch, and Campfire Corn Dip from their appetizer menu, the owners said. A few must-try entrees include the Whitehouse Burger, Idaho Warmer, which is a decadent meatloaf sandwich, and their Steak Sammie. 

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There are also vegetarian options on the menu, including the Holy Cowless black bean burger.

Reopening the kitchen was just one of the capital improvements made; they also renovated the bathrooms, repainted walls, redid the floors, added bigger TVs and a projector, and they don’t plan on stopping there. 

Back Home Tavern & Table opened on Monday, Jan. 27, at 1151 Brown St. in the space that used to house Romer’s Bar & Grill, and before that, Bargo’s Grill & Tap. The new owners reopened the kitchen and shifted the restaurant's focus to scratch-made, Idaho-inspired food. They also renovated the bathrooms, repainted walls, redid the floors, added bigger TVs and a projector and plan to re-do the patio come spring. ALLEGRA CZERWINSKI / STAFF PHOTO

“We are really excited to re-do the patio in the spring,” Michelle Dobbin said as she explained her vision of a relaxing space decorated with string lights. When the patio opens, an additional 50 seats will be added to the restaurant’s capacity, said Jason Dobbin.

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An assortment of bourbons, scotch and wine has been added to the bar’s selection of beers and liquor. Happy hour specials are offered on Monday through Friday from 4 p.m. to 7 p.m. and during that time glasses of wine, beer and well-drinks will be half-price. They will also offer $2 off select food items.

A few themed-nights from the space’s former days will be carried into its new life as Back Home. “Thursday will still be college night,” Jason Dobbin said. 

Back Home Tavern & Table opened on Monday, Jan. 27, at 1151 Brown St. in the space that used to house Romer’s Bar & Grill, and before that, Bargo’s Grill & Tap. The new owners reopened the kitchen and shifted the restaurant's focus to scratch-made, Idaho-inspired food. They also renovated the bathrooms, repainted walls, redid the floors, added bigger TVs and a projector and plan to re-do the patio come spring. ALLEGRA CZERWINSKI / STAFF PHOTO

Additionally, Back Home plans to host a live DJ on Wednesday nights, live bands on Friday nights and karaoke on Saturday nights. Down the line, Dobbin said, he hopes to unveil ‘Mad Moscow Mule Monday,’ where the bar will offer a $25 Moscow Mule served in a massive copper mug.

The owners hope that Back Home can be accommodating for people at all walks of life, from college students to professionals and families. 

“We are really wanting to bring that neighborhood feel,” Jason Dobbin said.

Back Home Tavern & Table opened on Monday, Jan. 27, at 1151 Brown St. in the space that used to house Romer’s Bar & Grill, and before that, Bargo’s Grill & Tap. The new owners reopened the kitchen and shifted the restaurant's focus to scratch-made, Idaho-inspired food. ALLEGRA CZERWINSKI / STAFF PHOTO

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