Eat your weight in crab legs with a gorgeous view at downtown riverfront restaurant

There are many reasons to schedule a visit to eat at Basil's on Market in downtown Dayton.

They have a great menu to choose from, including one of the creamiest and dreamiest lobster bisques in town. Those fried green tomatoes are also a nice summer treat.

»»6 of the best, crispiest tater tots in Dayton

And then there's that spacious, fantastic patio right on the river, which is one of two more timely reasons to eat there soon.

Summer's winding up and as local pools say their final farewells over Labor Day weekend, that awesome "Five Rivers Fountain of Light" will as well. The massive fountains at Riverscape that erupt in a dazzling display of waterworks from Memorial Day to Labor Day will turn off at the end of the month.

>> What time do downtown Dayton’s fountains turn on?

A great place to see it go off while relaxing with food and drink is Basil's. Time it right and you can see a little show. The fountains go off Monday through Friday at the top of the hour from 6:56 a.m. to 9:54 p.m. and Saturday and Sunday at the top of the hour from 10:56 a.m. to 9:54 p.m. Each time they turn on, they last for eight minutes before shutting off.

Credit: Ron Alvey

Credit: Ron Alvey

Besides the patio, those showy fountains and the food, there's a snow crab special you need to know about if you don't already. With two more opportunities to enjoy their snow crab special on Wednesdays, there's no time like the present to plan a trip.

On Aug. 22 and Aug. 29 Basil's will be offering all you can eat crab legs and sides for just $35 per person. Get there early because this is an extremely popular promotion. Reservations will only be accepted for groups of five or more with a two-hour time window. Sides include their truffle fries and vegetables.

»»Have you tried this pizza that Daytonians are willing to wait hours for?


What: Basil's on Market - Dayton location

Where: 312 N. Patterson Blvd., Dayton

More information: Website or 937-818-4390

About the Author