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about us?

The streets are for
the people
Image of
Food & family has always been the same thing in our home
Whether it be homemade pasta and stuffed shells at Christmas, sausage and peppers for the Super Bowl, or the whole house smelling like sauerkraut for a week around New Year’s. My grandpa, mom and I shared this dream of opening a place where we could just cook for people we loved, we never sketched out the details, we just knew we wanted it.
Picture Iggy Holding Tommy as a Baby

Who's Iggy?

Iggy's my grandpa, the first to have the idea of opening the restaurant. Life got in the way of that dream for a while and In 2016 Iggy Ragu passed away from cancer. It’s not something we shy away from. My mom is currently going through her own version of cancer, but we still persist, because we’re following our heart and trying to carve out a piece of this universe for our little restaurant.

The business is named after him because food was always how he showed love, and running this place is how we keep showing it the same way. Every dish we make carries a little of him forward, so in some way he’s still in the kitchen with us, still at the table with us, still part of every Sunday.

Why Brunch?

When I was living with him growing up, every Sunday we’d cook breakfast together and watch CBS Sunday Morning & read the newspaper, just eating together in the sunroom are some of my most cherished memories and that’s the feeling I’m trying to wrap up every week.
WHAT NOW?
From the Bus to Second Street Market
These days, while the bus is winding down, you can find us inside 2nd Street Market, Dayton Friday to Sunday where we prep every sauce, spread and topping ourselves. We’re the first ones in the market in the mornings and the last to leave at night. It hasn’t been easy, broken generators, juggling our business with our full time jobs, days too hot or too cold to think straight, a funding process that took everything we had. Still, every setback has taught us something about how we actually want to run this place.
Image of Iggy Raggus Bus

What goes into our food?

1

Made From
Scratch

Our sauces, spreads, and toppings are made from scratch, because good food is worth the extra effort.

2

Recipes Built
in House

Every recipe is developed, tested, and perfected in our own kitchen.

3

Locally
Sourced

We source staples like meat, bread, and eggs locally to keep our food close to home.

There's a problem
in dayton

And we're trying to fix it

A System That Lost Its Roots

For small restaurants, convenience often means relying on a handful of large distributors and food grown hundreds, or thousands, of miles away. The more our food system consolidates, the harder it becomes for independent farms, chefs, and businesses to keep that money and opportunity close to home.

We think Dayton can do things differently.

Image of Restaurant Depot

What Iggy Is Building

Vector image of the Iggy Raggu's Bus

The Incubator

The bus that gave us our start can do the same for someone else. We want to turn it into a place where emerging chefs can test their ideas, find their audience, and start building something of their own.

Vector Image of a commissary Oven

The Commissary

Starting a food business shouldn't require building a kitchen first. A shared commissary gives local chefs an affordable place to prep, cook, collaborate, and grow.

Vector image of Crops

The Farm

The long-term goal is to grow food for the community that surrounds us—connecting local farms, restaurants, and chefs so more of Dayton's food can be grown, made, and served right here.

IT'S ALL FOR YOU!!!

WE HOPE YOU SUPPORT US TOO:)
It’s about putting power back in the hands of people who actually want to lift each other up. Five years from now, we want Iggy Ragu’s to be a pillar of Dayton’s food scene, still slinging brunch from 2nd Street Market, the bus rolling down the street bringing new chefs to the table, and a farm that will become a real community hub for everyone.