We’re looking to bring this region’s past to life.
Dayton, OH (PRWEB) September 14, 2016
The newest member of the Dayton area’s local food movement is The Wright Place, a full service restaurant and lounge located near Wright-Patterson Air Force Base. With culinary operations led by executive chef Justin White, the dazzling 140 seat farm-to-table is now open to the public for lunch and dinner. The restaurant’s innovative design scheme coupled with its American farm-fresh menu direction pay homage to the inspiration and history of flight.
Most notably, The Wright Place features a locally-sourced approach, including home grown vegetables and herbs straight from an on-site Chef’s Garden, providing patrons with a unique culinary experience unlike anything else in the area. A commitment to integrating local farms, distilleries and breweries, such as Carillon beer brewed at Carillon Historical Park, provides the restaurant with sustainable products that not only taste “super fresh,” but also have better flavor and texture than those that have traveled a long distance.
“We’re looking to bring this region’s past to life,” said Chef White in reference to Dayton, where the Wright Brothers famously perfected the art of aviation. “At the same time, our food connects with the modern world through local farms and the people behind them.”
About the Menu
Whatever is not sourced on-site at The Wright Place is done so via farms within a 100-mile radius. A wide selection of seasonal flavors is meticulously hand-crafted to create simple food with depth. With entrées ranging from $8 to $22, menu highlights include:
- Cheese and Charcuterie Board: bacon jam, flatbread crisp
- Huffman Prairie Salad: mesclun mixed greens, heirloom tomato, grilled zucchini, wheat berries, roasted red pepper, feta, toasted almonds, sweet herb vinaigrette
- Local Pulled Pork Sandwich: tangy bbq sauce, pretzel bun, pickles, red onion
- Wilbur Burger: angus patty, Ohio cheddar, fried egg, candied bacon, lettuce, tomato, red onion, brioche bun
- Portobello Picatta: Ohio mozzarella cheese, capers, garlic, angel hair, white wine, lemon sauce
- Brined Ohio Pork Chop: red cabbage, whipped potatoes, haricot vert, applewood bacon and maple glaze
About the Chef
With 22 years of culinary experience, Chef White is determined on constructing sustainable dishes that are seductive to the eye and inviting to the palate. At The Wright Place, he oversees menu development and a kitchen staff of 15. At his last job as executive chef at Murphy’s restaurant, Chef White was responsible for culinary operations for two restaurants. Some of Chef White’s career highlights include:
- Cooked alongside of the late Chef Jean Banchet
- Numerous medals including Gold, Silver in Two Men Mystery Basket for the ACF (American Culinary Federation)
- 2008 Best Entrée in Dayton
- 2006 Best Entrée at Taste of Dayton
- 2016 Best Entrée for Taste of Greene County
- Ringing in the Holidays Carillon Park “Best Dessert”
About the Design
Taking a design cue from Wright-Patterson Air Force Base, the award-winning hospitality architectural team of O’Kelly+Kasprak was inspired by the iconic images of flight and the Wright Brothers. They set out to create a space that perfectly translated the modern take on the turn of the century aviation influence. Carefully pairing the more industrial elements with warmer elements, The Wright Place design has a richness in detail that intrigues the mind. The more industrial materials utilized in the project include custom stainless steel aircraft cables, large scale hangar doors made from reclaimed wood and riveted panels reminiscent of an aircraft hull (all millwork was created by a craftsman out of Cleveland). The warm toned wool custom carpet design, raw wood finishes, and the richness of textures in the upholstery balance the space to create a sense of comfort.
The concept brought on the unique challenge of taking history and finding a way to tell it through a contemporary story. The design team achieved this by using many subtle details, such as, when the large hangar doors are opened in the dining area, the larger than life images of the nose of a propeller is seen mounted to the back wall. The upholstery on the curved booths is executed in the way a cockpit bucket seat would have been in the early 1900s. The lighting is an eclectic mix of the old and the new with a touch of industrial. The clean lines of the furniture, from the communal tables and chairs in the bar area to side by side lounge sofas, bring a sense of the 21st century to the expanse – along with a social atmosphere.
The Wright Place Detail Summary:
Address: 2800 Presidential Dr, Fairborn, OH 45324
Phone (for reservations): 937.431.4624
Website: In development