Dayton barbecue restaurant coming downtown with significant investment

The completed project would convert the building into a restaurant and entertainment space with commercial offices and 10 residential apartments above......»»

An Ybor City restaurant is moving into a shipping container, and another in the park will transition to a barbecue concept......»»

The most prolific Triad-based restaurant chain is finally moving into a city near its home base. Cook Out is building a 3,000 square foot restaurant with an indoor dining room and drive through service at 1700 Cotton Grove Road in Lexington. The locat.....»»

Despite the challenges small businesses are facing currently, one entrepreneur has expanded her business by signing a lease for a downtown Dayton storefront and tripling sales within one month......»»

Usually a bustling evening in downtown Dayton and the Oregon District, the monthly "First Friday" will be coming to you virtually this week. The Downtown Dayton Partnership's April 3 event will be a First Friday: Virtual “Stay at Home” Edition. Ma.....»»

A new establishment that will serve as a cafe by day and a bar by night is making its way to downtown Dayton. The Little Gem Social Club is slated to open at 132 E. Third St. in the Fire Blocks District. Owner Robert Myers, a California man who gr.....»»

It appears that Chick-fil-A Inc. is coming to downtown Austin. The Atlanta-based restaurant chain will open in a 4,543-square-foot space at the 600 Congress tower, according to a filing with the Texas Department of Licensing and Regulation. Constr.....»»

Back Home Tavern & Table is a welcomed new addition to the Brown Street area near the University of Dayton. It fills the space left behind by Romer's Bar & Grill, and before that Bargos Grill & Tap. The restaurant boasts scratch-made food and bar bi.....»»

A restaurant inspired by the beach communities of Europe is coming to the ground floor of the City Club Apartments downtown this spring. The Bathhouse, a wellness cafe inside of the City Club Apartments at 309 Vine St., is set to open this spring .....»»

The restaurant to be built in Weston Urban’s park encompasses 8,500 square feet of the property — 3,500 more than what was previously proposed to the HDRC......»»

A downtown Asian restaurant, sister to a Hyde Park institution, will be opening its doors in the coming weeks......»»

A new restaurant is coming to the space formerly home to Golden Coast in Midtown. A Metro permit valued at $80,000 was pulled Jan. 10 to conduct interior renovations for a restaurant listed as Shabu Shabu Hot Pot and Barbecue at 1722 West End. The .....»»

Dining changes are afoot inside the Schuster Center. The Victoria Theatre Association announces its Citilites Restaurant & Bar has closed, as of Jan. 2, for "renovations and a concept change." The space will be closed for at least nine months while.....»»

The Cincinnati palace of meat, Boi Na Braza, which closed in Carew Tower in March, just announced that it is coming back to the Queen City. Boi Na Braza served its last dinner at 441 Vine St. downtown on March 30. The restaurant said at the time that.....»»

Big changes are coming to the 20-year-old barbecue restaurant chain......»»

A strong relationship with Japan is vitally important to economic development in Ohio and Dayton region, as the country is the state's top international investor......»»

The smell of classic backyard barbecue soon will be something you can experience at a new restaurant coming to Disney's Epcot theme park in Orlando. Disney previously announced The American Adventure's Liberty Inn restaurant would be replaced by.....»»

A husband and wife duo who graduated from one of the top culinary schools in America are taking their downtown Dayton establishment to the next level. Casey and Patrick Van Voorhis, chef-owners of Grist Provisions, are relocating and expanding to .....»»

Manna@Northland opening Nov. 4......»»

As head butcher and executive chef at Parts & Labor, George Marsh got asked a lot of questions about barbecue. "When are the ribs going to be ready?" was a common inquiry from passersby whenever he prepared meats on a smoker set up in front of the.....»»