And now it’s a place to dine.
On September 6, they posted on Facebook: “Ask and you shall receive! We are launching our dinner menu this weekend. Check out our new hours and dinner offers. We still offer the same relaxed counter service, so we will not be taking reservations.
From Tuesday to Saturday, Grist will be open from 10:00 a.m. to 9:00 p.m. with lunch served from 10:00 a.m. to 3:00 p.m. and dinner served from 5:00 p.m. to 9:00 p.m.
The kitchen will be closed from 3 p.m. to 5 p.m., but they will continue to offer all retail take-out items. Lunch will be served on Sunday from 10 a.m. to 3 p.m. and they will be closed on Monday.
The menu looks like the stuff of a destination restaurant.
In my two decades of writing, I have rarely chosen to spotlight a new menu that I haven’t had the pleasure of enjoying, but Grist’s food – takeout, takeout and takeaways have been so infallibly delectable and rewarding, that I have no doubt this will be the place to visit before word gets out and you can’t find a seat.
The pasta showcases the best that Grist has to offer, including a Bolognese made with tagliatelle pasta, a butter-poached prawn, Aleppo pepper capers and nori breadcrumbs with bucatini pasta and a scarpinocc of braised ribs. For vegetarians, there’s black garlic corkscrew fusilli pasta with sugo di funghi, a mushroom sauce, as well as sweet corn agnolotti del plin, a type of ravioli that takes its name from the dialect regional for “pinching” from Piedmont, Italy.
There are also homemade meatballs, a vegetable lasagna with parmesan, caramelized onions, zucchini and pesto as well as a lamb merguez and manchego pie.
I’m salivating at the thought.
Desserts are indoor milk chocolate s’mores with smoked caramel ice cream, creme fraiche and honey panna cotta with compressed rhubarb, toasted almonds, tarragon and warm madeleines and tart with caramelized lemon and pine nuts.
Grist is well known for changing their menu regularly which is a wonderful thing, so it will be exciting to see how this latest evolution of their business develops.
As I wrote last month about the food the Van Voorhis team has been producing for several years from their various kitchens, “You never know what you’re going to find, but you always know it’s going to be Well.”
I really haven’t had anything I didn’t like from Grist over the years.
I may not have tried their new dinner options yet, but one thing is for sure – I will soon and there is no doubt in my mind that I will enjoy it.
Dayton eats delves into regional food stories and mouth-watering restaurant news. Share information about your menu updates, special dinners and events, new chefs, interesting new dishes, and culinary adventures. Do you know of any exciting new format changes, specials, happy hours, restaurant updates, or any other tasty news that you think deserves a closer look? Email Alexis Larsen at [email protected] with the information and we’ll work to include it in future coverage.
How to get there
Where: 46 W. 5th St., Dayton
More information: 937-802-4544 or http://eatgrist.com