When my colleague Meagan Pant first told me about the crispy Alfredo bake she had at Wellington Grille, I must admit it sounded like a bit of an urban legend.
But I soon learned that the lasagna-like square of tossed and fried creamy fettuccini noodles topped with herbs and a mound of melted mozzarella was very much real.
I have seen it made with my very own eyes.
Chef Durell Harrison, a Wayne High School graduate who now calls Miamisburg home, whipped up a portion for me recently in his kitchen at 2450 Dayton Xenia Road in Beavercreek.
I had dined at the restaurant a few times before, but somehow missed this decadent diet buster.
Pant had it right. The bake was yummy.
Chef Durell Harrison said the secret to the Wellington Grille’s Alfredo Bake, a mainstay on the restaurant’s menu, is in the thick and creamy Alfredo sauce.
He makes his with milk, garlic, wine, salt, cornstarch, salt, pepper and of course, Parmesan cheese.
The sauce and pasta is placed on a tray and cooled. After it is cooled, square portions are cut and dipped into flour, an egg wash and Parmesan breading before being deep fried. Cheese is baked on the deep fried square.
It is finally garnished with green herbs and served on a bed on marinara sauce with the vegetable of the day.
A full portion — two pieces — is $15.50. A half portion is $12.50.
A grilled chicken breast can be added for $4. Add three pieces of grilled gulf shrimp or a 4-ounce piece of grilled Atlantic salmon for $6.
The place:Wellington Grille, 2450 Dayton Xenia Road, Beavercreek, (937) 426-4600
The dish: Alfredo Bake. A full portion — two pieces — is $15.50. A half portion is $12.50.
Restaurant hours: Thursday to Friday, 11 a.m. to 2 p.m.; Monday through Saturday, 4:30 p.m. to 10 p.m.; Sunday, noon to 8 p.m.
What should we try next?
Have you tried Wellington Grille’s Alfredo Bake? What did you think?
We want to hear about your favorite indulgences at local dining establishments? What dishes are so good they’re worth an extra trip (or three) to the gym? Send your recommendations to arobinson@DaytonDailyNews.com.