Senecaville
Senecaville, OH · Food & Drink
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5 Best Restaurants in Canton, Ohio You Need to Try Before Everyone Else Finds Them
Canton, Ohio — a city where the echoes of industry mingle with the laughter of families on porch swings, where the spires of old churches rise above brick streets, and where every block hums with the stories of those who built, dreamed, and stayed. Here, the city’s heart beats in the rhythm of Friday night football, the sizzle of sausage at the Italian Fest, and the hush of snow falling on the Hall of Fame. Canton is a crossroads — of old-timers and newcomers, of artists and laborers, of families who’ve called it home for generations and those just arriving, hungry for possibility.
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This Ohio Restaurant Has A Buffet So Legendary That Locals Guard It Like A Secret Treasure
If you’ve been driving past Logan, Ohio, without stopping at the Olde Dutch Restaurant, then you’ve been making a very costly mistake, and it’s time to correct that immediately. This place has a buffet that locals talk about in hushed, reverent tones, the way people discuss a...
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Trackside Pub opens under new ownership
The Coshocton County Chamber of Commerce and community members joined Christi and Jason Dolick, the new owners of the Trackside Pub, for a ribbon-cutting ceremony Nov. 4. Located at 502 Main St. in Coshocton, the pub offers a place for customers to gather for food, drinks and conversation. Chamber Executive...
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The Peanut Butter Pie At This Hidden Ohio Restaurant Is Absolutely Irresistible
Some restaurants make you feel like you’ve discovered a secret, and Boyd & Wurthmann Restaurant in Berlin, Ohio is exactly that kind of place. The peanut butter pie alone is worth clearing your schedule for. Let’s start with Berlin, Ohio, because if you’ve never been, you’re about to have...
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New dining hall serving system raises student, staff concerns
Ohio University has dining options including Nelson Court and The District, which house many dining concepts in an all-you-can-eat style. However, this fall, certain dining hall concepts transitioned from a self-serve model to a pre-portioned and staff-plated model, drawing criticism from students. According to Autumn Ryder, the director of Culinary...