Rue Dumaine

 

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Welcome

Rue Dumaine specializes in an Americanized version of classically styled French-Provencal fare using seasonal and local ingredients. Come savor the roasted mushroom** crepes with Madeira cream. Or try our chilled salad of Gulf Shrimp, asparagus**, oven-roasted tomatoes and preserved lemon and sauce Mousquetaire. Comfort yourself with a serving of Chardonnay braised beef short ribs with remoulade slaw**, YUM!

We’re passionate about local ingredients (**) like 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 15th, 2012…

Hello All, Happy Mother's Day moms! Keep up the great job of raising your kids no matter how old they are. While I came home from New York City without a James Beard medallion in hand we thoroughly enjoyed the entire experience. The trip to NYC was filled with visits with a few good friends, a great awards program and a 2 pretty good meals, not bad for 24 hours, uh? Now it's back to work in the kitchen as the local harvest begins to take stri...Read more.

Week of May 8th, 2012

Hello All, As you read this Tom and I are flying from Chi-town to The Big Apple. We enjoyed ourselves at the NRA show and dining on some tasty treats while in Chicago. The next time you make your way there check out Ruxbin Kitchen, www.ruxbinchicago.com . We so enjoyed our dining experience at this tight, unassuming foodie haven. The food was complex yet subtle, very fresh and innovative. The Girl & Goat, Longman & Eagle, and Xoco also made o...Read more.

We pay tribute to James Beard this Week of May 1st, 2012 –

Hello All, Brian and I wrote this week's Bistro specials, Prix Fixe menu and lunch menu using James Beard as our inspiration. One of the books we pulled thoughts from was published in 1949, another in the 70s and the last in the early 80s; we are talking seriously old school. Many of his dishes are personal interruptions of the classics, he may have been onto something, uh? We will not be using his exact recipes per se but we attempted to br...Read more.

Good food finds for the week of April 24th, 2012

Hello All, Tom and I so enjoyed our trip to New Orleans this past weekend. The trip was short but we both enjoyed ourselves as we walked the streets of a very special place. We were tourist and it was very refreshing. The rain waited to arrive until Sunday evening making for a successful French Quarter Fest full of great music and food. Over 500,000 visitors graced the street of the Crescent City for the Festival. WOW! We intend to go bac...Read more.

Week of April 17th, 2012

Hello All, When I came into work this past Saturday morning I mentioned to Jaime that I was headed to Hungry Toad Organic Farm to harvest rhubarb in the rain, she shrieked with delight, "Finally, the local fruit season has started". Complete with Megan's rain boots and Brian's rain jacket I headed out to harvest the first fruit of the 2012 growing season; I could not have been happier. The next 6 months (at least) will be full of locally grow...Read more.

Week of April 10th, 2012 – NOLA Bound!

Hello All, Once again spring has sprung! I hope all of you and yours had a joyous weekend with family and friends whether you were gathering to observe the Easter Holiday or Passover. I don't believe the day could have been more beautiful. I have no recollection of the flowering trees being in full bloom for so long in the springs of past. As I drove around the area this past week I was so pleased to see so much of our environment in full...Read more.

Thoughts for the week of April 3rd, 2012

Hello All, As you read this Tom and I will be the featured guests speakers at the University of Dayton lifelong learning seminar this morning. Tom graduated from UD as did his sisters and my father. We gladly accept an offer to share ourselves and our mission. We have been working weekly on tasks in an effort to move forward with our new ventures: Working with Carla Hale and company from the C3 Group on our websites, Facebook, social ...Read more.

Food thoughts for the week of March 27th, 2012

Hello All, Ultimately this time of year renews my spirit. Everything is vibrant and hope springs eternal. We had another great cooking class yesterday. I had a group of men in the kitchen and each one of them brought their game. I really enjoyed watching them take on their assigned task with vim and vigor. They worked through their work efficiently; I enjoyed the questions and observations they had about our kitchen, Rue Dumaine and the ...Read more.

Week of March 20th, 2012

Hello All, I took note of the green hue on the branches of trees and shrubs as I drove to Lebanon today, 3 weeks earlier than last year. Each spring I experience a sense of urgency to receive the first of the local harvest but I have been fighting that urge for weeks now and it's still winter. The warmer weather has me anxious to snap that first piece of asparagus, patience Anne, really, it is March 19th. A few of our farmers have transplants...Read more.

Week of March 13th, 2012

Hello All, I hope every single one of you got outside for a bit on Sunday. It was such a great day to get errands run with the windows down and the radio playing. While I lived down south for 13 years I would touch base with my parents nearly every Sunday. My mother would update me on the family and whatever else happen to be going on. Early every spring about this time she would begin to set my mind in motion as the spring flowers would begin...Read more.