This Ohio Roadside Grill Looks Ordinary But Rarely Has An Empty Table
Driving along Milton Carlisle Road in New Carlisle, Ohio, you might pass right by 571 Grill & Draft House without giving it a second thought.
The building at 12389 Milton Carlisle Rd looks like any other roadside spot, tucked away in a quiet stretch of Clark County.
But step inside and you’ll understand why finding a parking spot feels like winning the lottery, and why tables fill up faster than you can say “smoked Gouda mac and cheese balls.”
I’ve been lucky enough to eat at this place several times now, and each visit reminds me why locals guard this secret with such fierce loyalty.
With a 4.6-star rating from over 1,600 reviews, 571 has built a reputation that stretches far beyond its unassuming exterior.
Open Tuesday through Saturday, this spot serves up massive burgers, crispy wings, and a rotating selection of craft options that keep regulars coming back week after week.
What makes a roadside grill in a small Ohio town so consistently packed?
I decided to dig deeper into what sets 571 apart from every other burger joint in the Dayton area, and what I found surprised me in the best possible way.
A Humble Exterior Hiding a Packed House
Pulling into the gravel lot, I had no idea what I was in for.
From the outside, 571 Grill & Draft House looks like a standard roadside building, nothing fancy or flashy to catch your eye.
No neon signs screaming for attention, no elaborate storefront trying too hard to impress.
But that parking lot tells a different story entirely.
Cars squeeze into every available inch of space, with some folks getting creative about where they park.
On a busy Saturday evening, I watched people circle the lot like sharks, waiting for someone to leave so they could claim a spot.
Inside, the contrast hits you immediately.
Every table occupied, groups of friends laughing over burgers the size of dinner plates, families sharing appetizers that could feed a small army.
The atmosphere buzzes with energy, voices blending into a comfortable hum that somehow never gets too loud.
Reviews consistently mention wait times of 10 to 30 minutes, yet nobody seems to mind.
That’s the first clue that something special happens in this kitchen.
Burgers That Defy Physics and Expectations
Let me tell you about The Duke.
When this burger arrived at my table, I actually laughed out loud.
Stacked so high with toppings that cutting it into manageable pieces became a necessary strategy, not a choice.
One reviewer mentioned needing to slice it into portions just to attempt eating it, and I completely understood why.
The Mac Daddy takes things even further by adding a mac and cheese patty directly onto the burger, creating a carb-on-carb masterpiece that somehow works perfectly.
Drizzled with BBQ sauce, this towering creation has become legendary among regulars who return specifically for it.
Then there’s the Haystack, apparently the most popular burger on the menu according to staff recommendations.
The Henhouse brings chicken into the equation, piled high with toppings that threaten to topple with every bite.
What impressed me most was the quality underneath all those toppings.
Juicy, well-seasoned patties cooked exactly right, never dry or overcooked despite the kitchen’s obvious volume of orders during peak hours.
Smoked Gouda Mac and Cheese Balls Worth the Hype
Before my main course arrived, I decided to try the appetizer that appeared in review after review: smoked Gouda mac and cheese balls.
Golden-brown spheres arrived at the table, steam rising from their crispy exterior.
Breaking one open released a cascade of creamy, cheese-filled pasta that stretched like a commercial.
The smoked Gouda adds a depth of flavor that elevates these beyond typical fried mac and cheese bites.
Each ball is hand-formed, breaded, and fried to achieve that perfect contrast between crunchy outside and molten inside.
Multiple reviewers mentioned these as must-order items, and after tasting them myself, I joined that chorus enthusiastically.
They’re rich, indulgent, and completely addictive.
One order disappeared between three of us in minutes flat.
Fair warning though, one reviewer noted their batch lacked seasoning, tasting mostly of plain fried pasta.
My experience was the opposite, but it’s worth mentioning that consistency can vary on busy nights when the kitchen is slammed with orders.
Wings That Outshine the Competition
Multiple reviews declared these wings better than anything else available in the greater Dayton area.
That’s a bold claim in a region with no shortage of wing joints, so I had to investigate personally.
The secret lies in the smoking process that gives these wings a flavor profile completely different from standard fried or baked versions.
Smoked wings develop a tender, fall-off-the-bone texture while maintaining crispy skin that holds sauce beautifully.
The meat pulls away cleanly, never rubbery or tough like wings that sit under heat lamps too long.
Seasoning penetrates deep into the meat during the smoking process, creating layers of flavor in every bite.
With 63 mentions in reviews, wings clearly rank among the most popular menu items at 571.
Regulars order them repeatedly, often trying different sauce options to find their favorite combination.
The portion sizes match everything else on the menu, generous enough to share or save for later.
I watched one table order three different flavors to sample, passing wings around family-style while debating which version deserved the crown.
Walleye That Brings Lake Erie to Your Plate
Growing up in the Midwest means developing strong opinions about fried fish, and 571’s walleye preparation earned enthusiastic praise from multiple reviewers.
One described it as massive, flaky, and coated in saltine crackers fried to a perfect crisp.
That saltine crust is a classic Ohio touch, adding texture without overwhelming the delicate fish.
Walleye fingers offer a more casual take on the same concept, perfect for dipping and easier to manage than a full fillet.
Served with coleslaw and natural-cut fries, the plate arrives loaded with enough food to satisfy even serious appetites.
Fresh walleye can be tricky to source consistently, but 571 manages to keep it on the menu as a regular offering.
The fish flakes easily with a fork, never dry or overcooked, maintaining that tender interior that makes walleye such a prized catch.
One reviewer mentioned walleye sticks that lacked seasoning, echoing a concern about consistency.
My experience with the walleye was overwhelmingly positive, but it seems execution can vary depending on when you visit and how busy the kitchen is running.
Pizza That Surprised Even the Skeptics
Walking into a burger-focused grill, I didn’t expect pizza to steal the show.
But recent reviews raved about pies that rivaled dedicated pizzerias, with one couple declaring it the best pizza they’d had in the Dayton area in years.
That’s high praise in a competitive market.
The crust achieves that ideal balance of crispy bottom and chewy interior, thin enough to fold but sturdy enough to support generous toppings.
Speaking of toppings, reviewers consistently mentioned needing no magnifying glass to find them, a pointed dig at stingy competitors who treat cheese like gold dust.
Seasonal menu additions keep things interesting, like the Oktoberfest special featuring white sauce, grilled chicken, red onion, plenty of cheese, and a pesto drizzle on top.
Creative combinations show a kitchen willing to experiment beyond basic pepperoni and cheese.
One reviewer mentioned taking a pizza to go that lost several slices before making it home, a testament to irresistible aroma and impatient appetites.
Thin crust won particular praise for its texture and flavor, proving 571 doesn’t just phone in their non-burger offerings.
Servers Who Actually Care About Your Experience
Ashley, Maddie, Aurora, and Kate all received shout-outs in reviews for exceptional service that went beyond just taking orders and delivering food.
These servers offered recommendations to first-timers, checked on tables without hovering, and handled busy shifts with grace under pressure.
Kate earned specific praise for being a rockstar whose recommendations were spot-on, helping diners navigate an extensive menu with confidence.
Aurora guided first-time visitors through options, ensuring they tried signature items worth the visit.
Maddie explained specials clearly, making decisions easier for overwhelmed customers.
Owner responses to reviews show genuine appreciation for staff members, creating a culture where good service gets recognized and valued.
That top-down respect translates into servers who genuinely seem happy to be there, even during slammed Saturday nights.
One negative review mentioned slow service and difficulty flagging down staff, noting the restaurant appeared understaffed that particular day.
Most experiences skew overwhelmingly positive, but it’s worth acknowledging that busy nights can stretch resources thin when every table is occupied for hours straight.
A Draft Selection That Takes Cleaning Seriously
With 54 mentions of craft options and 17 references to draft selections in reviews, 571 clearly takes their tap program seriously.
But what really caught my attention was a reviewer who specifically praised clean tap lines, noting the drinks tasted fresh and glasses arrived spotless.
The owner’s response confirmed religious cleaning schedules for those lines, acknowledging it makes a huge difference in quality.
Anyone who’s suffered a funky-tasting draft knows exactly how important this maintenance is, yet many establishments skip or delay this crucial step.
Flight options let curious drinkers sample multiple varieties without committing to full pours.
One couple mentioned trying a flight on date night, with favorites including Bubbles, Speakeasy, and something called cereal milk that intrigued the wife.
The selection balances craft options with familiar domestics, ensuring everyone finds something they enjoy.
Regular rotations keep the tap list interesting for repeat visitors who want to try new offerings.
That variety, combined with proper maintenance and fresh-tasting results, creates a program that matches the food quality customers expect from 571.
Sandwiches That Hold Their Own Against Burger Stars
While burgers dominate the conversation, several sandwich options deserve recognition for holding their own on a menu full of heavy hitters.
The Reuben earned the title of best ever from one reviewer’s wife, with perfectly grilled bread that melted everything together into cohesive, delicious bites.
An Italian sandwich balanced flavor and spice beautifully according to another review, proving the kitchen understands how to layer ingredients for maximum impact.
The Texas Tenderloin lives up to its name with huge portions that satisfy even serious appetites, though one reviewer wished for better seasoning on the pork.
Philly subs also made appearances in reviews, loaded with meat and cheese in portions consistent with everything else 571 serves.
These aren’t sad afterthought sandwiches designed to appease non-burger eaters, but legitimate menu items worthy of ordering as first choices.
The fresh-cut fries that accompany most sandwiches earned their own praise, especially when dressed with malt vinegar according to one enthusiastic reviewer who declared it party time.
Those little details, like offering quality accompaniments and proper condiments, elevate the entire dining experience beyond just adequate to genuinely memorable.
Smart Visiting Strategies for Maximum Enjoyment
After multiple visits and reading hundreds of reviews, I’ve developed a strategy for getting the most out of a 571 experience.
First, avoid peak dinner hours on Friday and Saturday if you hate waiting, as those nights pack the house completely.
Tuesday through Thursday lunch or early dinner offers better odds of immediate seating.
Come hungry because portions are no joke here.
Multiple reviewers mentioned taking food home, splitting entrees, or feeling stuffed despite hearty appetites.
One burger often feeds two people comfortably when paired with a shared appetizer.
Ask your server for recommendations, especially if you’re a first-timer overwhelmed by options.
The staff knows what’s popular, what’s exceptional that day, and what might suit your preferences.
They genuinely want you to have a great experience and order something you’ll love.
Be patient with parking and seating during busy times.
The restaurant has grown beyond its original capacity, creating challenges the owners acknowledge openly.
But that wait usually means you’re about to eat something worth the hassle, surrounded by people who return again and again because 571 delivers consistently great food in an atmosphere that feels genuinely welcoming.