Rue Dumaine

 

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Welcome

Rue Dumaine specializes in an Americanized version of classically styled French-Provençal fare using seasonal and local ingredients. We create our daily charcutière plate in house, resulting in tasty terrines, rillettes and pâtés. Or try our Salad of Gulf shrimp, asparagus, oven-roasted tomatoes and preserved lemon and sauce Mousquétaire . Comfort yourself with a serving of Chardonnay braised beef short ribs with a side of remoulade slaw.

We’re passionate about local ingredients  such as honey, organic eggs, pheasant, rabbit and an ever-changing list of seasonal products from area farmers. We purchase all-natural chicken from The Hill Family Farm in Xenia. Dorothy Lane Market provides us with crusty, hearth-baked breads. We select only the finest artisan cheeses, gelato, sorbet and wines. Everything else is prepared in-house by Rue Dumaine’s skilled krewe.

Jaime’s desserts are rich, with choices like luxurious crème brûlée and a decadent chocolate hazelnut cake with hazelnut honeycomb, both currently available to assuage your sweet tooth. Our wine room is stocked with wines from around the world, chosen from boutique wineries that exhibit attention to detail in all aspects of their wine-making process. Rue Dumaine’s wine list showcases wines with character, style, and distinction. Evan brings in new finds weekly, and all wines are served in sparkling Riedel glassware to enhance your enjoyment.

Rue Dumaine Restaurant Dayton, OH


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Reservations

Call us at 937-610-1061 or use our online reservation system below:

 
 
 

Awards

Rue Dumaine is the proud recipient of the 2011 Open Table Diner's Choice Award.
Rue Dumaine Restaurant Dayton, OH
Rue Dumaine is the proud recipient of the 2010 Zagat award, having been rated “Top Decor,” and given an “Extraordinary to Perfection” rating for both food and service.

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Location

Rue Dumaine Restaurant and Bar is located a half mile east of I-675 on OH 725, right next door to Arhaus Furniture. See the map below for detailed directions.


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Contact Us

For general questions and reservations:
Phone: 937-610-1061
Fax: 937-610-0313

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Rude Dumaine Street sign in New Orleans

About Rue Dumaine

Cuisine:

Almost exclusively American Bistro fare. Flavor profiles and influences of France are employed in both preparation and presentation. Menu changes are seasonal and incorporate the best of the nation’s fish, game and fowl.  We use fresh herbs, produce and seasonal specialties from local growers, suppliers and purveyors.

Venue:

The décor was designed with an interest in the classic elements of French style. The walnut bar and wine room — built by Stull’s Woodworks Inc. — showcase Tom and Evan’s collection of boutique wines. Locally made wrought iron accents are reminiscent of New Orleans, adding to the bistro ambiance. The exposé kitchen allows guests to witness the culinary hands at work executing their creations.

We invite you to treat yourself to a dining experience that will be enjoyable and satisfying. Reservations are accepted, so give us a call to reserve your table (937) 610-1061.

Hours:

Dinner:
Tuesday through Thursday: 5 PM ’til 9 PM
Friday and Saturday: 5 PM ‘til 10 PM

Friday Lunch:
11:30 AM ‘til 1:30 PM

Note: The seasonal menu changes weekly

History

Rue Dumaine (Dumaine Street in French) was the name of the street on which Anne and Tom’s French Quarter restaurant, Peristyle, was located in New Orleans. Anne and Tom have returned to their hometown of Dayton, but they wanted to bring a bit of their history back with them.

Anne & Tom

Chef Anne Kearney

Chef Anne Kearney and Tom Sand, co-proprietors, welcome you to their home!

We’d like to have you and a few of your friends & family experience our casual fine dining. Plan on an evening of good food, wonderful wines and beverages, and delightful conversation. We’ve created a unique atmosphere where you can celebrate the good things in life and put your cares on hold for a few hours. The décor has been created with many of our favorite French bistro elements, including the ones we liked best in our previous restaurant, Peristyle, in New Orleans.

 

Bios

Anne KearneyAnne Kearney Click to read bio | Click to print bio
Tom SandTom Sand Click to read bio | Click to print bio
 
 
 

Blog

Week of May 14th, 2013……

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Week of May 7th, 2013

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The Week of April 30th, 2013……

Hello All, Per 42krewephotography (Nick and Tina) you will find the photo above of a new spring menu item: Lucky Penny goat cheese timbale, roasted Thacker's Gourmet Mushrooms (Trumpet Royale, Blue Oyster), garlic slivers & wilted shallots, all finished with a splash of Madeira and a pinch of thyme. It taste as good as it looks. I choose to feature golden veal sweetbreads this coming Saturday to welcome the DePalma's back to Dayton after ...Read more.

Week of April 16th, 2013

Hello Spring, At one point during Saturday evening service I found a moment to witness all of the pieces of our operation in full motion, everything was humming along. The dining room was bustling with familiar faces and new guests as well. The bar was full with many of our dining regulars enjoying the usual chatter with one another. The FOH crew were tending to your needs as my hard working kitchen crew pushed themselves to create a memorabl...Read more.

My story for April 9th, 2013….

Hello All, We rolled out 6 new spring menu items this past week. Many of you joined us to give them a try, thank you. The most popular of course were the oysters: Rice flour dusted flash fried Blue Point oyster that are tossed as soon as they are removed from a flash fry with lemon infused EVOO, crispy capers, and flat leaf parsley. They are then presented upon our tangy Cambridge sauce. See the picture above; Larry, these are for you :) Ba...Read more.

April 1st, 2013………for real!

Hello All, April 1st is upon us, one-quarter of 2013 has flown by and it is time to turn over a new leaf. Tomorrow I am introducing several new core menu dishes: local cheese timbale, flash fried oysters, shrimp & asparagus salad, new preparation of chicken, pork, and duck confit. It has been quite a journey from the thought of making this happen to this morning as I sit in front of my computer receiving calls from our farmers and vendors ali...Read more.

Week of March 19th, 2013….Spring?

My goodness it is still cold out there. I was ever so hopeful spring had arrived as I enjoyed such warmth Sunday last week, but winter is still holding on. The kick off of the spring harvest is still several weeks away but I am enjoying the buzz from the farmers regarding their big plans. Sue from Bricklecreek has been delivering freshly harvested Swiss chard, petite red leaf, spinach, thyme and a bit of kale. Her raspberries will certainly be we...Read more.

Week of March 12th, 2013………

Good Morning, Bidding farewell to winter is never too difficult for me as spring refreshes my spirit. The green hue that will become more apparent on the trees and shrubs outside our windows is such a welcome sight. I fondly recall early spring, Sunday phone calls from home during my years in NOLA. My mother would say, "The Crocuses are sticking their heads above the soil" I would be transported to her flower gardens around their home. I lite...Read more.

Week of March 5th, 2013…………..

Hello All, Spring is literally right around the corner. I am once again ready to see the green hue of growth on the trees and bushes around our home as it will soon lead to growth in the fields of our local farmers. I do realize this want is a result of the hard push thru the last part of the winter; I am anxious for the seasons change. As a chef spring is one of my favorite times of the year; the local harvest will begin again. I will reconn...Read more.

Week of February 26th, 2013…

Hello All, Thanks for a great week at the RUE. We have a large group of families that dine with us bringing along children of all ages. One evening this past week our dining room was filled with seven children ages 6 thru 16 enjoying a meal out. This was not a big group dining together, these were five independent families. I happened to be working the line but found a moment to greet a few of them before it got too busy. I enjoyed seeing the...Read more.