The eatery will be divided into two sides, with the public side seating about 100 people inside and 80 outside.
The other half of the building will be a catering hall accommodating 125-150 people that can be rented for private events. The address is 4080 N. 300 W., Angola.
The menu will be slightly scaled down from what is offered at the other Mad Anthony restaurants, with more nightly features. The restaurant will serve its own beers as well as other craft beers from Indiana.
Other Mad Anthony locations are at Broadway and Taylor Street in Fort Wayne, in Warsaw and Auburn. The business is owned by Neels, Blaine Stuckey and Todd Grantham. They also own Shigs in Pit, a barbecue restaurant and catering service on Fairfield Avenue.St. Patrick's Day is Sunday. Here's what some local eateries have planned:
•O'Sullivan's Irish-Italian Pub, 1808 W. Main St., is changing it up a little bit this year, says Frank Casagrande. For years, O'Sullivan's has served lamb stew on St. Patrick's Day, but this year O'Sullivan's will be serving pizza, steak sandwiches and sausage-and-pepper sandwiches made with fresh pork sausage from Parma, a Pittsburgh company.
“I've been eating it my whole life, and it's out of this world,” Casagrande said.
O'Sullivan's will open at 7 a.m. Sunday and will stay open until 3 a.m. Monday. He says it will be packed by 10 a.m. A tent with a bar will be set up in the back to accommodate the crowd.
Beth Schrader, a nominee for the Leukemia and Lymphoma Society Woman of the Year, will be at O'Sullivan's on St. Patrick's Day raising funds for the organization.
•The Venice Restaurant, 2242 Goshen Road, is having its annual St. Patrick's Day party starting at 11 a.m. Sunday. Corned beef and cabbage dinners will be served all day, as well as Irish stew. Green beer will be flowing. The music starts at 2 p.m. with Shade Jonze, Kenny Taylor and the J Taylors singing all of the old Irish favorites. There will be a $3 cover charge when the music begins. The annual Son of the Sod award will be presented around 4 p.m. Bagpipers arrive around 5 p.m.
•Curly's Village Inn, 4205 Bluffton Road, opens its doors at 1 p.m. Saturday and Sunday. Starting at 5 p.m. both days, Curly's will serve a corned beef and cabbage dinner for $10, a corned beef sandwich for $7 and Irish whiskey cake for $5. There will be entertainment both days.
•The Lucky Moose, 622 E. Dupont Road, is celebrating Saturday and Sunday, with an Irish-themed buffet starting at noon both days. Corned beef and cabbage, Irish stew, and Guinness beer-battered fish and chips will be on the buffet, along with the salad bar, for $9.95. Green beer will be sold for $1, and Guinness and Harp pints will be $3.
•Waynedale Bakery, 2610 Lower Huntington Road, has some specials this week for St. Patrick's Day: shamrock-shaped iced sugar cookies, $9 a dozen; mint chip muffins, jumbo-sized, $1.50 each; Irish soda bread, $3 a loaf; and mint Swiss rolls, $12 each. Phone: 747-2992.Euro Coffee Bar and Grill opened in December at 9169 Lima Road, behind the Dollar General store in White Swan Plaza.
Owner Afan Sabanagic says it serves European-style coffee, such as espresso, and European-style foods. It opens daily at 10 a.m.; closing times vary. Sabanagic is in the process of obtaining a license to serve beer and wine there.In June, students from Bishop Luers and Bishop Dwenger high schools will travel to Ghana to spend their summer volunteering through a nonprofit called Teach on the Beach. A fundraiser, Taste of Fort Wayne, will be held 6-9 p.m. March 23 at the Scout Park Conference Center, 2300 Meyer Road.
Area restaurants providing food include Don Hall's; Calhoun Street Soups, Salads and Spirits; Nine Mile; Wings Etc.; Waynedale Bakery; Wrigley Field Bar & Grill; Magdelina Cupcakery; and Rack and Helens.
Tickets are $10 at the door and include drinks and food. There will be live music and a silent auction.Joseph Decuis restaurant in Roanoke introduces its Wine and Wagyu Club. The Chateau Level, $75 a month, includes a cut of farm-raised Wagyu beef or another meat selection from a local farm merchant, a recipe from the chef, one white and one red wine hand-picked by the restaurant's wine expert, and a special gift.
The Vineyard Level, at $50 a month, includes the same white and red wines from the Chateau Level plus a third wine; the meat is not included.
Both member levels include 10 percent off wine purchases, 10 percent off Joseph Decuis Signature Label products and invitations to two members-only wine tastings per year.
You can sign up for six months or one year. When you sign up, you get a $25 gift certificate to use at the restaurant. For information or to join, call the Joseph Decuis Emporium at 672-1715 or email Tony Forcucci at tforcucci@josephdecuis .com.Steak 'n Shake is catering to the late-night crowd with expanded breakfast hours from midnight to 11 a.m. and a new “Up All Night” menu with offerings such as:
•The 7X7 Steakburger 'n Fries — featuring seven Steakburger patties and seven slices of American cheese.
•The Steakburger Slinger — a skillet filled with hash browns, Genuine Chili, two Steakburgers, shredded cheese and two eggs.
In Fort Wayne, Steak 'n Shake is at 5303 Coldwater Road, 6019 Illinois Road and 5402 Meijer Drive.Mikesell's, the potato chip and snack food company, recently sent us a box with samples of its three newest flavors, so a few of us in the newsroom decided to check them out.
One co-worker liked the Sour Cream and Onion Kettle Cooked potato chips, but a couple of us thought they were too salty and tasted too much of sour cream.
I liked the thickness of the kettle chips, but I would rather dip a chip in a real sour cream dip than have it flavored with “sour cream solids,” which is in the ingredient list. According to a news release, Mikesell's fans have been begging the company to bring back the sour cream and onion flavor.
We all disliked the oven-baked Puffcorn Delites, Cinnamon Toast flavor. As advertised on the package, they didn't have any hulls or hard kernels — they're made primarily of corn meal — but one coworker likened the texture to Styrofoam. Another said that kind of a snack needs a cheese flavor. He didn't like sweet Puffcorns.
The best of the three was the sample of Bold Jamaican Jerk Kettle Cooked chips — although one co-worker said they were too spicy for her. Another said they could be a little sweeter and less salty. Overall, we decided they were tasty but didn't stand out above other spicy chips.
One thing to note: All three snacks were gluten-free.
Something happening at your eatery? Call Cindy Larson at 461-8284, fax 461-8817, email clarson@ news-sentinel.com or write Restaurant Notes, C/O The News-Sentinel, PO Box 102, Fort Wayne, IN 46801. This column is the personal opinion of the writer and does not necessarily reflect the views or opinion of The News-Sentinel. To read other columns, go to www.news-sentinel.com/section/LARSON.