Chicken Salad Sandwiches

Alaskan Halibut

Strawberry Rhubarb Crisp

French Toast with Strawberries

Spinach and Asparagus

Springtime at Meadowlark is made of all these things…

Thank you for your support and enthusiastic pizza-eating during the incubation of our idea to open a pizza-centric restaurant in Dayton.  Since April 2, Mondays have become our favorite night of the week as we happily slung pizzas and salads, appetizers and vegetables, most of which emerged from our jury-rigged convection oven in the Meadowlark kitchen. Never have so many eaten so much olive oil on ice cream!

After January 21, Monday nights will again be dark at Meadowlark, perhaps until our intrepid band of culinarians seize upon another idea that compels their pursuit….

Gather family and friends at Meadowlark this season! Call us for details and to make a reservation!

Holiday Hours and New Year’s Eve

Closed Monday, December 24 and Tuesday, December 25

Open the rest of the week with our normal hours

Closed for Lunch on Monday, December 31 but Open for a special, reservation-only New Year’s Eve Dinner that evening. Click here to see the menu.

We will be closed on New Year’s Day, Tuesday, January 1, 2013.

We will be open on Wednesday, January 2 when lunch and dinner hours return to normal. We will be open as usual through the rest of the month and beyond.

Join Meadowlark Mixologists Dustin Wade and Shawn Jones as they create fresh, fizzy and delicious accompaniments to premium spirits that will make you a wizard of refreshment! Alcohol is optional with these beverages, which are as good as or better than anything you can buy off a shelf. Learn how hand-squeezed juices, muddling, and fresh vegetables and herbs contribute EVERYTHING to your favorite drink.
Along with Chef Wiley’s choice of food for the evening, taste Meadowlark’s homemade bitters, fruit vinegars, and house made syrups from black pepper to blueberry, all part of an evening’s focus on mocktails, cocktails and how to create them.

Go to www.cookswaresonline.com for more information!

She planted roots in the Miami Valley permanently in 1994 as a chef and opened her popular Meadowlark restaurant near the Dayton Mall in September of 2004.

The chef — Wiley to those who know her — has since moved to a much larger location on Far Hills Ave.

We checked in on her to learn a bit about the recipe for her success as well as a recipe to fire up in the kitchen.

Read the full interview from the Dayton Daily News

Many of the dinner guests knew each other, greeting and hugging as they run into each other at what is obviously a neighborhood favorite. For that neighborhood, down the street from the Dayton Mall and next to a half a dozen chains, The Meadowlark lights and unobtrusively offers a warm, cheery respite from the bland, cold chain experience that surrounds it.”

Read the whole review at Cincinnati City Beat

We’ve got at least one friend who swears that the appetizer -perfectly salted and garlic-dusted thin fries served Belgian-style in a paper wrap with two dipper sauces – is his favorite thing to eat in the whole world. And while he may be hyperbolizing in a fit of post-frites delight, just choosing a single fave from amongst the many pleasures at Meadowlark is no mean feat.”

See the whole review at Ohio Magazine

Here’s the Menu!