Bob Wilhelmy

Bob Wilhelmy

Most parents and progeny of a certain age know of Dora the Explorer. For all others who may not know, Dora the Explorer is a cartoony animated kid featured in a children’s TV adventure show.

Has Dora taken up residence at 20 Brix Restaurant and Wine Bar? Not exactly. “The newest thing in Milford is what they call the DORA – it’s the Designated Outdoor Refreshment Area,” says Clay Mitchell, general manager at the eatery. 

The grape vines that lace the fences of the patio are hung with grapes of the pinot noir variety.

The grape vines that lace the fences of the patio are hung with grapes of the pinot noir variety.

 

“It’s a neat thing that Milford has done. You can bounce around (the business district) from shop to shop” with wine, beer or a mixed drink in hand, as long as it is in a designated cup. Mitchell emphasized that the public-drinking ordinance is limited to Milford’s business districts only, excluding all residential areas. Also, DORA is in effect at designated times only, those being Monday to Thursday, 4-11 p.m. and Friday to Sunday, noon to midnight.

“The designated cup is provided by the Milford association to 20 Brix and other establishments serving adult beverages. It’s a specific plastic cup we buy from the city of Milford and the funds go back into beautifying the street with flowers and keeping the area clean and attractive for everybody to enjoy and have a pleasurable experience,” he said.

Cups are reusable, meaning that once you have one, you can bring it with you on future occasions when you may want to browse the shops of Old Milford with your favorite adult beverage in hand. 

 “We’ve seen the advantages of this (new DORA concept) already in the limited time it’s been in effect. On a nice evening, when there is live music outside or there’s a wait inside (our restaurant), we’re finding that folks are taking advantage of this and doing some shopping on the street (while waiting for a table in the restaurant or on the patio),” Mitchell says. “DORA has been very tastefully done and thoughtfully done, so that it enhances the experience here in our area. It’s not intended to create a Bourbon Street (New Orleans raucously famous party scene, where public intoxication is common) atmosphere at all, but just to allow our guests to enjoy a glass of wine as they stroll the area here,” Mitchell stated.

DORA is just what is needed, Mitchell says, for events such as the Art Affaire street event scheduled for Sept. 28. 

“Art Affaire is a street event and it is a very busy day for us. In the past, it has been a very complicated event for us because we had to make special arrangements (for people to carry a glass of wine, beer or spirits outside) for all of that. DORA makes it easy and enhances the experience for everyone,” he says.

At the same time DORA has come on-line for 20 Brix, so too have new items on the menu. Fall is fast approaching, and with it come dishes such as the blackened rockfish tostadas and the mushroom bruschetta. Both are magnificently beautiful dishes on the plate. 

The blackened rockfish tostada has a fish that has a firm, flaky flesh that features a mild taste profile.

The blackened rockfish tostada has a fish that has a firm, flaky flesh that features a mild taste profile.

 

The first of the two is an entree that features a lesser known fish that is much like cod in marine habits and other characteristics. Found wild in the Pacific in depths up to 300 feet, the fish is a free swimmer with firm, flaky flesh that features a mild taste profile. In this application, the fish is blackened and paired with refried white beans, a blend of cheeses, a celery and carrot salsa and cilantro-lime ranch dressing.

The base of the mushroom bruschetta is sourdough bread, toasted to crispness, and layered with a farm egg over arugula that is seasoned with chicken jus.

The base of the mushroom bruschetta is sourdough bread, toasted to crispness, and layered with a farm egg over arugula that is seasoned with chicken jus.

 

Mushroom bruschetta is a starter that is new to the menu as well. If Jewish diners wanting to eat kosher style order this starter, be sure to ask to hold the ricotta cheese that is part of the dish. The bruschetta base is sourdough bread, toasted to crispness. Upon the toast are a farm egg over arugula that is seasoned with chicken jus. Mitchell said that both dishes are tasty and delicious additions to a menu that will be adding big, hearty leafy greens, squash and other fall delights from local farm purveyors who supply the restaurant.

Also, an emphasis point for Mitchell is the patio, which is designed for warm and cool weather alike. At present, the grape vines that lace the fences of the patio are hung with grapes of the pinot noir variety. Those grapes find their way onto certain plates coming from the kitchen, he said. 

20 Brix has taken advantage of Milford’s Designated Outdoor Refreshment Area.

20 Brix has taken advantage of Milford’s Designated Outdoor Refreshment Area.

 

See you at 20 Brix!

20 Brix

101 Main St.

Milford, Ohio, 45150

513-831-2749

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