A Dayton area restaurant web site lists Rue Dumaine as a French restaurant, and Rue Dumaine concurs that the restaurant specializes in an Americanized version of classic French flavors. Still another website lists Rue Dumaine as “Readers” sixth favorite restaurant.
All of this is great news for Dayton area diners, tourists, and business folks who are seeking a delightful dining experience.
In our view Rue Dumaine ranks in the “top three” of Dayton area restaurants.
Our party of four recently dined at Rue Dumaine, and were greeted by owner Tom Sand for a discussion. Our server, Le”Chele was flawless in her menu description as well as in her service.
We required some time in studying the menu because there are many interesting selections that one will not find at many Dayton area restaurants, and this is one of several variables that makes Rue Dumaine a very unique and special restaurant.
In our many years of travel, we have visited New Orleans often, and have fond memories of Kearney’s French Quarter restaurant, Peristyle. New Orlean’s loss is a huge gain for Dayton.
We would never visit without a reservation, and the clientele seems middle age to older. Expect to DINE at Rue Dumaine, and given a full bar and a great wine list, the dining experience maybe an enjoyable two-three hours.
Also expect Chef and owner Ann Kearney to engage diners in conversation. There are many regulars at Rue Dumaine, who enjoy Chef Ann’s visits
We find the walnut bar, wine closet, tables, and chairs to be very attractive. Indeed, a nearly full house included a clientele who were engaged in adult civil conversation, which is to observe that “noise”, is not problematic. We enjoyed the background jazz music. We noted that several diners were enjoying dining on the outdoor patio, and we noted that the bar was doing a great business.
Our party enjoyed the Seafood chowder, and our menu selections included the Chicken fricassée with mushrooms, fingerling coins, asparagus and spring peas, Asparagus and house made ricotta cannelloni, and Scottish salmon from the northern islands. Chef Ann delighted in explaining the specific source of the Scottish salmon, and prepared the salmon to medium rare. In my view salmon (like most fish) is often overcooked, and medium rare brings out the local flavor.
As usual our party was totally delighted with our two hour dining experience at Rue Dumaine.
The tariff is appropriate for the changing menu fare.
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