Our own Matt Klum is one of the five finalists in the Dayton Best Chef competition being held by the Dayton Business Journal.

Please click on over and vote for him today! Thank you to all of our friends and fans who helped him get to the final five.

Once you vote- print out your poll results and bring it in for a free appetizer or dessert with any regular priced entree (no restaurant week specials) through  Saturday Feb 4.

One discount per vote – per person please.

Click here to vote: http://www.bizjournals.com/dayton/poll/

  WINTER RESTAURANT WEEK
JANUARY 23-27, 2012
THREE COURSES … $20.12

… SALAD …

Choice of house made dressings: honey balsamic, bleu cheese, thousand island, French, Italian.

… ENTREES …

CUMIN DUSTED MAHI …
Von Schleinitz Riesling ($5 glass)
Pan seared and served over a brown butter caramelized apple sauce with crispy bacon pieces and topped with roasted poblano peppers.

BUTTERNUT RIGATONI …
 Infamous Goose Sauvignon Blanc ($5 glass)Fresh rigatoni pasta with a light butternut squash sauce, pureed with garlic confit, sautéed onions and white wine.  Garnished with huse made olemon ricotta cheese.

CIDER BRINED PORK CHOP …
Nobilo Pinot  Noir ($5 glass)
Pork chop brined in apple cider and spices.  Grilled to medium and topped with grilled pear chutney and served with butternut squash-potato gratin.

FILET MEDALLION …
Chono Syrah ($5 glass)
Grilled filet medallion rubbed with toasted black pepper, bay leaf and thyme.  Garnished with house made demi-glace and served with roasted fingerling potatoes.

… DESSERTS …

THE BLONDIE … house made blonde brownie with white chocolate & macadamia nuts 

MOUSSE DUET … strawberry basil and white chocolate 

Prices do not include tax, gratuity or beverages. 

Thanks for choosing Coco’s.
Don’t forget your discount coupons for your next visit!

We’re tickled, our fans have clicked our Chef, Matt Klum ahead of 5 other establishments in the first round. From The Dayton Business Journal:

Matt Klum of Coco’s Bistro is the second chef to make it into the final round of voting in the DBJ’s competition to determine the Best Chef in Dayton. The third grouping of six chefs out of five groups for total of 30 chefs is on tap for voting today.

via Second chef into Best Chef finals – Dayton Business Journal.

We’re sure the next final round will be tough, Dayton has some amazing independent restaurants. We’ll be asking for your continued support when the final round comes up. Thank you Coco’s fans.

Coco’s lead chef, Matt Klum, has been entered in the Dayton Business Journal’s poll for the region’s “Best Chef.” Matt is currently in the lead with over 50% of the vote, but we’d love your help to ensure that he wins the top honor. So head over to the Dayton Business Journal and cast your vote for the best chef in Dayton. We at Coco’s appreciate your support!

It’s our fourth year of hosting the “Savor Your Sunday” brunch series at Coco’s. It’s a performance- and a brunch all in one, featuring the amazingly talented students from Stivers School for the Arts.

Each Sunday in February we’ll have two seatings- one at 10:30 am and the second at 12:30 pm.

On Feb 5- eat to the voices of the Stivers Singers.

On Feb 12- dine to the delightful sounds of the string ensemble (note- this makes a great pre-Valentines day gift)

On Feb 19- feast to the accompaniment of concert pianists.

On Feb 26th- chow down to the grooves of a jazz quintet.

Tickets are $30 per person- Make your reservations here.

Seating is limited. $15 of each meal is a tax deductible donation to the Seedling Foundation. Price includes tax & gratuity. A cash bar will be available.

Coco’s is open our normal schedule, except we are closed Christmas Eve. We’re open today for lunch and dinner stop by with friends or family! Get that last minute gift certificate.

For New Years, we’re open as normal- with our normal menu, and specials for the evening. Reservations highly recommended.

Peace and love to you all as you celebrate the season!

We’ve had a lot of wonderful things happen in 2011- our new chef, progress on our new location on Warren Street to open in mid-2012, and so many happy friends supporting us.

Thank you.

Come in and try our newest fish entrees as we roll out our new fall menu.

Cumin Dusted Mahi
Pan seared and served over a brown butter caramelized apple sauce topped with roasted poblano peppers ~twenty-three
Brown Butter Tilapia
Pan seared and topped with jumbo lump crabcake and a beurre blanc sauce, served with French Lentils (beans)  ~twenty-two

We’ll be making more changes, additions next week.

And remember- tomorrow, Thursday, is half-price wine by the bottle with dinner!

Once again, it’s restaurant week, sponsored by the Miami Valley Restaurant Association where you can get a three course meal for a special price at restaurants all over Dayton. We’ll be offering a spectacular 3 course selection for $20.11

Starters
Choice of our freshly made dressings: Honey balsamic, 1000, Bleu cheese, Buttermilk ranch, Italian Vinaigrette
Restaurant Week Summer Salad
Blueberries served on mesclun greens topped with whipped Brie cheese, Captain Morgan spiced cashews and house blueberry balsamic vinaigrette
House or Caesar Salad
Entrées      
All entrees served with summer succotash
Crab Crowned Tilapia
Oven-baked Tilapia topped with lump blue crab stuffing, served with sour cream and chive mashed and finished with our zesty scampi butter
Suggested $5 pairing: Hayes Chardonnay 
Chicken Marsala
Hand breaded panko chicken breast baked golden, served on angel hair pasta topped with Marsala sauce
Suggested $5 pairing: Underwood Pinot Noir
Filet
Char-grilled 4oz center cut with demi glace and tobacco onions, served with a roasted garlic potato cake.
Suggested $5 pairing: Colores Del Sol Malbec
Vegan Stir Fry
Variety of stir fried seasonal vegetables and roasted cashews tossed in a spicy orange glaze, served over ginger scallion rice and drizzled with a soy lime syrup. Choice of Chicken, Tilapia or Shrimp additions.
Suggested $5 pairing: Cava Sparkling White
Dessert     
House made Peach Cobbler
topped with whipped cream
House made Chocolate Mousse Cake
$5 wine/cocktail features to compliment your entree selection
Price does not include taxes or gratuities.

We highly recommend calling for reservations in advance during this busy week. 937.228.2626 (coco)

We’re looking forward to the Lion King coming to the Schuster Center from June 14 to July 10 and to make your evening extra special, we’ve got a special Lion King 3 course meal for $20.11

Start with a house or Caesar salad, then choose from one of our Entree specials:

Beef Filet Skewers
Char-grilled beef filet skewers with BBQ spice, melted bleu cheese, drizzled with a Worcestershire syrup and cabernet reduction and tobacco onions, served with a chived potato cake

Creole Chicken
Cajun grilled chicken breast topped with andouille sausage, sautéed onions, diced tomatoes and melted Monterrey Jack on a bed of roasted tomatillo Spanish rice and finished with a scallion crème fraiche

Crab Crowned Tilapia
Oven-baked Tilapia topped with lump blue crab stuffing, served with sour cream and chive mashed and finished with our zesty scampi butter

Vegan Stir Fry
Variety of stir fried seasonal vegetables and roasted cashews tossed in a spicy orange glaze, served over ginger scallion rice and drizzled with a soy lime syrup. Choice of protein optional.

Finish with a selection of Mousse of the day.

Special wine pairings will be available for $5 a glass.
Beef- Colores de Sol Malbec
Chicken – Hayes Chardonnay
Tilapia – Kila Cava (sparkling)
Stir Fry – Mandarin Margarita

Just show your ticket or stub for that evenings show to be eligible for these specials.

We highly recommend making reservations early.

Coco’s will be open from 11-3 this Sunday, May 8th with a special Mother’s Day/UD Graduation brunch.

Please call 937-228-COCO (2626) to make reservations asap.

The menu is amazing- and our tables are filling up fast.

Congrats UD Grads!