“The Standard offers great food, genuine hospitality, and has become a welcoming neighborhood spot,” noted Chef Jeff Dinnebeil. Alongside his wife, Megan Lingsweiler Dinnebeil, he has welcomed both new and repeat guests to their Sylvania restaurant over the past year.

As the Dinnebeills reflect on their one-year anniversary in business, they both agree that it’s their dedicated staff and the strong relationships they’ve built with guests have been key to their success.
“It’s our team, our service, and our commitment to genuine hospitality that sets us apart,” Megan Dinnebeil explained. “And, of course, the food – Jeff and the team create some of the most amazing dishes. We focus on high-quality ingredients, bold flavors, and upscale comfort food that’s both creative and ever-evolving. Our menu is always changing, introducing new and exciting flavors while still delivering the comfort that keeps people coming back.”
“The Standard has become a neighborhood spot where you can get craveable, creative food and genuine hospitality. It’s dark, cozy, and full of energy. Guests feel like they’re being taken care of by people who truly love what they do, Megan Dinnebeil continued. “Our service, led by the general manager Jon Mickle, is a huge part of that. His ability to make sure the team is strong and working together to provide top-notch hospitality is what sets the tone for the entire restaurant.”
Mickle has been with the Dinnebeils for over 20 years, a relationship that began when they all worked at Biaggi’s, leading to a long history of collaboration across five restaurant openings. “Jon is the best in the business,” Jeff Dinnebeil said. “His ability to build a strong team and guide them to deliver genuine hospitality is unmatched. He knows exactly how to bring out the best in every person on the team and make sure everything runs smoothly. It’s his leadership and vision that help make the entire experience feel effortless for our guests.”
The Dinnebeils’ team includes many familiar faces, with several staff members having worked with them across multiple restaurants. “They are some of the most talented people in the industry,” they shared.
Reflecting on their journey into the restaurant business, Megan Dinnebeil recalled, “While we both grew up in Sylvania and graduated from Northview High School we didn’t actually meet until we both started working at Biaggi’s. That’s where our passion for hospitality really started. We loved the energy of restaurants—the fast pace, the connection with guests, and the creativity in food and service.”
The couple spent six years at Biaggi’s before moving to Chicago, where they worked in several high-end restaurants for about three years.
“Working in Chicago gave me incredible exposure to high-level hospitality and helped shape my approach to food,” Jeff Dinnebeil said. “The experience of working in some of the best kitchens gave me a deep respect for ingredients and techniques that I carry with me every day at The Standard.”
When the couple found out they were expecting their first child, they decided to move back home to be closer to family. Jeff Dinnebeil became the opening chef of Social Gastropub, and later served as the executive chef at the Toledo Zoo. His wife managed Final Cut at the casino and then assumed the beverage manager role. Most recently, both transitioned out of their partnership with Benchmark Restaurant Group before launching The Standard.
Sylvania has always had a strong sense of community, and the Dinnebeil’s aimed to reflect that in their restaurant. “We love the people here, and we wanted to create a space where everyone feels taken care of—whether they’re celebrating a special occasion or just stopping in for a great meal,” Megan Dinnebeil shared. “It’s incredible to see people we grew up with walk through our doors. Some of our regulars are old classmates, neighbors, or even our teachers from Northview. There’s something special about building something in the place that shaped us.”
Looking ahead, The Standard is expanding into the space next door. This expansion will allow for more space between tables, creating a better dining experience for guests. The addition of a 14-person private dining room will provide an even more intimate setting for special occasions. “We’re excited about the future and can’t wait to share a brand-new spring menu with our guests soon,” Jeff Dinnebeil added.