Loam — Restaurant in Dayton

Do NOT get the brisket!!! You have been warned. That had to be the toughest brisket I have ever had - when you have to ask for a steak knife,……there is something clearly wrong!!! To Loam chef: you need to learn how to cook brisket - it contains a fat section within the cut that is to add to the moisture of the brisket. Most brisket is so tender, melt in your mouth, and juicy meat. Everything else, and everyone else about Loam was amazing!!! Great job Tristan and the hostess - very attentive and kind. We had French Toast, bacon, eggs, pancakes, Cowboy plate, Farmhouse breakfast, mimosa, mushroom cola, macadamia cream soda, and espresso martini. Drinks are good. Such a great place to mess up the brisket tho. I would go back - but not for brisket!!!

UPDATE: I sent this email response to owner with no response from them as of yet.

May 8, 2024

Hello friend,

Thank you for responding to my review.

I’m glad you included the information regarding your Stockton peeps. Talk about a divine appointment!!!

So, you have a really great spot!!! And your staff was beyond exceptional!!! It was a very pleasant visit in many respects as my sister and her family had always wanted to go there. They live in Dayton.

Yes, I really should have said something to your staff about the brisket - but I did not want to take away from the enjoyment of my family time. We had such limited time - and I really don’t like to hassle small businesses. I completely understand the cost of really great meat!!!

Here is a step by step preparation from Treager themselves on how to prepare a proper juicy, and delicious brisket.

https://youtu.be/MsorXoRrV0c?si=3Ebvk_i51Qyrjw7c

My daughter is now stationed in Washington with the Air Force - we will definitely be back and hopefully your chef will take the time to learn how to make proper brisket. No more brine please - that is absolutely ruining the meat!!! You brine poultry - not beef!!!

Best wishes and great success to you and...

My husband and I have had Loam on our “must try” list for too long and after tonight’s elevated dining experience, we regret not making our way sooner. We were greeted warmly and offered seating options. The ambiance is heightened by the glow of real votives, warm wood and a lovely sage accent wall. A large, artistic chalkboard mural takes center stage as a tribute to the local farms and fauna created by Anami our bartender-server. She also coined the “After Dark” moniker, defining the opportunity for dinner, only on Friday and Saturday nights. Brunch is the foundation during the week and on weekends.

It is clear Loam is committed to lifting up small local farms, winemakers, breweries and distilleries and hiring from the community. We are too. We were elated to see Greywing Cellars Pinot Noir a wine and it’s talented winemaker, Brandy Grey a budding, small producer who supports Native American nonprofits through her production. As far as the dinner options there is something to be said about focus, as the options are cultivated with seasonal and local ingredients at the core. We shared a wonderful, perfectly dressed winter greens salad, with roasted squash, bits of goat cheese and a smattering of gemlike pomegranate seeds and a perfect pastry enveloped duck confit empanada. Entrees - Skuna Bay, plank roasted sustainable salmon, complements of NW Seafood and perfectly MR Eola Crest Cattle Coulotte surrounded by balanced and flavorful vegetable and rice accompaniments.

Flawless and hot from pan to plate palette and the service and pacing perfect. Dessert also rose to the occasion, a Challah cinnamon custard style bread pudding with blood orange curd. So wonderful was the experience that we requested a brunch reservation for four and are certain to tell others and return...

Today was my first trip to Loam, and I was impressed. The service was awesome! We had a super attentive server who hung out to chat about the place when she had time, told us the history of the bar, and talked about the local farm suppliers. Having worked in food service in restaurants, breweries, and pubs for many years, I have really high standards for good service. She nailed it! She answered my questions about the menu, made suggestions, checked back after our food came, our water was refilled, and plates were cleared. Those plates!! 😍 Such beautiful China - every tiny detail shows how much love is put into this place. The red potatoes were AMAZING! I ordered a side of the potatoes, two well-cooked eggs that came out perfectly, and a chive biscuit. My boyfriend got the brisket sandwich with a salad. He said the sandwich was delicious. The dressing on the salad was delightful as well. I happily enjoyed my Flag & Wire cappuccino while waiting for brunch. The menu has lots of creative, lovely offerings that any foodie will enjoy. I would have liked to see a vegetarian offering to satisfy a more traditional, savory breakfast craving, but I was happy to order items a la cart. A vegetarian gravy with those DELICIOUS biscuits would be on point!! 🔥 The interior is warm and inviting and has a sort of rustic, industrial type vibe, but beautifully decorated. The bathroom was clean and had fun decor. I'm looking forward to going back to try their dinner menu and cocktails! Overall, we really enjoyed brunch, and I highly recommend giving Loam a visit anytime you're in the area. It's also fully wheelchair...