On so many levels Rue DuMaine changed the course of dining in Dayton. When Anne, a James Beard Winning Chef, and her husband Tom opened Rue Dumaine in 2007, they set the standards high with Americanized version of classic French flavors. Duck rillette crepes, crispy Herb de Provence frog legs, Cabernet braised short ribs, classic cocktails and a standard of service that was casual and welcoming, with a keen eye for detail. Each plate that came out of the kitchen at Rue lived up to Anne’s motto “Food of Love”
Tom served on the Miami Restaurant Association Board when I was President and we worked to bring more attention to our local food scene. I can remember pitching story ideas to Mark Fisher at the Dayton Daily News and being told, “we’ve already done a food story this month.” But Rue DuMaine helped changed that. Anne’s insistence on working with local farmers, showcasing them in her regular newsletters, her collaborations with other area female chefs, they all turned Dayton’s food scene into something worth writing about.
I talked with Chef Anne last night, as she was composing her farewell letter and you could hear the pain and pride in her voice. It’s been a rough road for her, fighting brain aneurysms, cancer, family illnesses, but the final nail in the coffin in this chapter of the Dumaine story was the sale of the shopping center to out of state investors and a sudden 80% increase in real estate taxes on the business that just became insurmountable.
Yet with strength and charm, she penned this love letter to her customers:
Thank you! Thank you to any and all for your support of our efforts since November 2007. Tom and I returned from NOLA with a great deal of ambition, “We will make great things happen in Dayton, How hard can that be?” Sadly, due to circumstances beyond our control Bar Dumaine, Rue Dumaine and Anne Kearney will serve our last meals at 1061 Miamisburg-Centerville Road on Sunday, July 2nd, 2017
Until that day we will open at 11 am, seven days a week. The details of our demise are known to many but ultimately we have run the course of our lease and were unable to come to a mutually agreed upon resolution in order for us to stay at this location.
During the past 10 years, I have grown to love my hometown of Dayton with greater appreciation. The quality of people that have become part of the RD/BD krewe has been pleasing for this childless woman. Watching the younger ones literally grow up before my very eyes. Many have completed their collegiate journey, met their true mates and even started families of their own. Others have gone on to make great things happen in the culinary world. I have so enjoyed watching their crafts defined and refined.
The farming community that has collaborated with me to bring quality, locally grown products to the table has been a rewarding experience, I am blessed for their efforts, I will miss those relationships. Our guests, you will not be forgotten, some of you I truly consider family. I have come to know many of you beyond a name and a face. You have shared your accomplishments, as well as your disappointments. I have enjoyed watching your love ignite, families develop, and children grow as well as offered comfort to you in times of despair.
Yes, my heart is broken. I will somehow find a way to mend and I hope in my efforts, I will be able to create a space for you to join me again for a great dining experience. I will keep all of you posted on when and where this journey takes me next and ultimately how I intend to get myself back to Dayton so I am able to feed you once again. I will likely take a respite from the owner/operator world to delve, discover and develop new culinary related skills.
Despite my efforts and the efforts of many to find the right place to relocate, we have come up empty handed. This leaves me with 34 employees and a restaurant full of quality equipment and amenities to find new homes for (including that beautiful bar and wine cellar). If you or anyone you know are interested in anything you see or use during your dining experience at BD, please reach out to me. It all needs a new home. firstname.lastname@example.org
Many of the Bar DUMAINE krewe have already gotten jobs, taken interviews or received offers and taken jobs. However, if you are industry linked with direction and/or in need of a great employee, please reach out.
Now I ask of you, one thing. Help me to say goodbye to this fine establishment by showing us your support as we “ride the wave to the shore.”
As per our usual, standard operating procedure, I, Anne Kearney will not compromise the quality of ingredients and dining services as the days begin to quickly fade away. I do appreciate your good wishes and curiosities about my next step. I will find my way into a professional position that will satisfy me while I rebuild and recharge. I will not lose you, those of you that have made a strong connection with me, or my food. I will continue to reach out with information about great things going on in the food world via my newsletters.
Let me know if you would like to be added to my newsletter list, 937.610.1061
Thank you so very much for reading my story, Anne Kearney
And while this is the end of this chapter in Chef Anne’s life, we have no doubt that after a summer spent wrapping up this business, some time off to rest, and rediscover herself, the future is still bright for this talented, charming and caring women, who gives so much of herself to others.
Let’s send her off with a rousing last month of business at Bar Dumaine and thank her for 10 years of fantastic food. Upcoming events at the Washington Township eatery include:
Thursday 6-15 from 6-9pm :Matt Schlop
Sunday 6-18: Father’s Day Bruch
Monday 6-19: YELLOW SPRINGS BREWERY DINNER 6 pm, call now for reservations, seating is limited to 34 guests. The complete menu is below.
Tuesday 6-20: BEER Tasting TBA
Monday 6-26: Wine Dinner in the spirit of the ol’ RUE DUMAINE~
French flavors and wines all around. Michael Freeman stopped in yesterday with a fantastic line-up for this special event, ONE LAST TIME. The 6 wines for this event are set into place. The menu is in the works, I am so excited about this, AWESOME! Limited seating 30 guests. Menu by June 11th.
Sunday, July 2nd: 12noon – 8pm
Join us for an OPEN HOUSE, good music, food, and libations will be flowing all day long.