Dayton Restaurant Week deals at more than 40 local restaurants

It is almost time to get your grub on at a discounted rate.

The Miami Valley Restaurant Association’s Summer Restaurant Week is from Sunday, July 27, to Sunday, Aug. 3, at about 50 Miami Valley participating restaurants.

During Restaurant Week, three-course meals and meal deals will be sold for $20.13, $25.13 and $30.13 at more than 40 area restaurants. Diners will have multiple options at most eateries — ranging from deals on regular menu offerings to special Restaurant Week menus. Visit to view a list of menus.

A dollar from each meal purchased will benefit Homefull, a Dayton area non-profit that helps the homeless, and MVRA’s scholarship program used for students and training.

“It raises money for charity,” explained Amy Zahora, executive director of MVRA. “It is a great way to support our local restaurants. It gives patrons the opportunity to try different restaurants.”

Among the restaurants participating in the special promotion for the first time are Pies and Pints Craft Pizza and Beer, 52 Plum St. at The Greene in Beavercreek (Beavercreek restaurant has best chicken wings), and Zetland Street, a new “farm to table” eatery in the former site of Amelia’s Bistro, 129 W. Franklin St. in Bellbrook.

Zetland Street co-owner Mike Wilcox welcomed the opportunity to introduce his restaurant to the community.

“It is going to help us kick off our new restaurant, get our menu out there and let everybody taste it,” Wilcox said. “People will be coming back once they get to taste our menu.”

A steak and a shrimp entree will be part of Zetland’s three-course offerings.

Wilcox said the restaurant’s grass-fed beef comes from Ohio and Australia.

The restaurant’s chicken, pork and vegetables come mostly from Southwest Ohio, he said.

“We are a happy place,” Wilcox said. “I hope everyone comes and enjoys themselves.”

Restaurant Week also provides an opportunity to try new-to-you eateries — as well as favorites at a discounted rate.

Emre Bektas, the co-owner of Pasha Grill at The Greene, said the restaurant’s Restaurant Week menu contains some of the its most popular dishes.

“It’s a great price,” he said. “For around $20, they get a three-course meal from us.”

The Turkish restaurant is offering a choice of nine appetizers — humus, ezme, babaganush, haydari, pilaki, tabuli (Kisir) eggplant with sauce, lentil soup or chicken vegetable soup as well as a laundry list of entrees — adana kebab, doner kebab, chicken kebab, chicken adana kebab, kofte kebab, karniyarik, lahana sarma, chicken delight, doner special, musakka, vegetarian musakka, vegetable stew, vegetable stew with lamb or chicken and fillet of Tilapia.

For dessert, guests will pick from rice pudding or almond pudding.

MVRA organizes a winter and a summer restaurant week.

Pasha has participated in the event for five years.

The doner kebab is one of the restaurant’s most popular menu items. Bektas said the gyro meat is house made.

“It tastes exactly how it is supposed to,” he said proudly.

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