Rob’s Restaurant & Catering

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Cuisine

American



Meal Periods

Breakfast/Brunch, Dinner, Lunch

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Dining Format

Buffet

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Phone

(937) 833-3310



Address

705 Arlington Road
Brookville, OH 45309



Website

robsrestaurant.com



Cuisine

American



Meal Periods

Breakfast/Brunch, Dinner, Lunch



Dining Format

Buffet



Phone

(937) 833-3310



Address

705 Arlington Road
Brookville, OH 45309



Website

robsrestaurant.com

EXPERIENCE

Rob’s Restaurant & Catering has served Brookville since 1976, with homestyle cooking and a buffet that gives people a reason to have a favorite day. Walleye gets Friday evening; cabbage rolls get Sunday. The Arlington Road restaurant belongs to the Dayton corridor’s family-dining tradition, where a substantial supper can be an ordinary part of the week.

Its reach extends beyond the dining room through catering for weddings, work gatherings and family occasions across the Dayton area. At the restaurant, the buffet shares space with a separate menu. That’s a practical kindness for a table with a devoted buffet grazer at one end and someone who knows exactly what they want at the other. Lunch and dinner are the daily buffet business; Friday through Sunday add breakfast. Morning people get an occasion of their own.

The appeal is familiar food with some old-fashioned specialties still getting their turn. Chicken livers, Swiss steak and chicken almondine sit comfortably in a week that also has ribs and shrimp. Takeout is available, but the buffet to go is weighed and priced separately. The unlimited meal is the one enjoyed here, with a table and a little time for supper.

FOOD

Chicken takes several forms at Rob’s, and they’re worth choosing between. Monday brings fried and bone-in chicken alongside pulled pork and meatballs. Tuesday’s chicken and noodles is followed later in the week by chicken almondine on Wednesday. Saturday has grilled buttermilk chicken finished with ranch dressing and mozzarella; Sunday brings chicken and dumplings. It’s a generous place for someone with a fondness for a chicken supper, without asking the same preparation to carry the whole week.

Swiss steak joins Tuesday’s lineup, while Thursday brings beef and noodles and chicken livers. Those livers are a pleasantly old-fashioned detail in a buffet with plenty of more familiar choices. Barbecue ribs appear on Wednesday and Saturday, and pork chops join Friday dinner after 4pm.

Walleye also arrives after 4pm on Friday, making that evening the one to plan around for fish. Saturday’s shrimp gives the weekend another seafood choice.

Traditional cabbage rolls share Sunday’s menu with the chicken and dumplings. Elsewhere in the buffet’s recent repertoire are roast turkey with dressing, mashed potatoes and gravy, and macaroni and cheese. A salad bar gives supper something cooler alongside. The selection changes, with the daily specialties providing the clearest guide to a favorite main.

Pie is part of the dessert selection, with cherry and blueberry among the recent choices. For a restaurant so comfortable with chicken and dumplings and cabbage rolls, a little pie seems entirely in character.

Breakfast buffet service runs Friday through Sunday. The rest of the week has a separate breakfast menu, so an everyday breakfast visit and a weekend buffet morning are different plans.

FOOD HIGHLIGHTS

♛ Chicken & Noodles — Tuesday’s homestyle specialty, alongside Swiss steak.

♛ Beef & Noodles — a Thursday choice with chicken livers also scheduled.

♛ Barbecue Ribs — part of the Wednesday and Saturday rotations.

♛ Grilled Buttermilk Chicken — Saturday chicken with ranch dressing and mozzarella.

♛ Walleye — a Friday dinner specialty served after 4pm.

♛ Cabbage Rolls — Sunday’s traditional offering beside chicken and dumplings.

♛ Buffet Pies — changing dessert choices have included cherry and blueberry.

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