Restaurant Notes: Fort Wayne’s Mad Anthony Brewing Co. closed for remodeling, IPFW students going Italian, and more

The Mad Anthony Brewing Co., 2002 Broadway. (News-Sentinel.com file photo)
The Southwest eggs Benedict is part of Three Rivers Distilling Company's Sunday brunch menu. (Photo by Lisa M. Esquivel Long of News-Sentinel.com)
Three Rivers Distilling Company patrons doctored up their Bloody Marys at the Sunday brunch. (Photo by Lisa M. Esquivel Long of News-Sentinel.com)
BurgerFi's Loaded Chili Cheese Burger is coming Feb. 26. (Courtesy photo)
The BurgerFI Beyond Meat Burger has plant-based protein. (Courtesy photo)

Mad Anthony Brewing Co. promises that big changes are in store at its Fort Wayne location.

As a result, the brewpub at 2002 Broadway will be closed for two weeks, which began Sunday, it announced on its Facebook page. Demolition work started with everything cleared out and the ceiling bared.

Since opening on Broadway in 1998 adjacent to Munchie Emporium at 1109 Taylor St., Fort Wayne’s original brewpub has expanded and opened locations in Auburn, Angola and Warsaw.

IPFW students running Italian restaurant

Indiana University-Purdue University Fort Wayne students in the Department of Hospitality and Tourism Management are serving up rustic Italian cuisine at Doppio Zero, this semester’s student-run restaurant.

Students are serving at Doppio Zero, inside the Holiday Inn at IPFW and the Coliseum, 4111 Paul Shaffer Drive, 11:30 a.m.-1:30 p.m. Thursdays now through April 26. The restaurant will be closed March 8 during the university’s spring recess.

The restaurant is totally student-run so they can learn the art of management through cost, revenue and guest satisfaction.

The menu includes fresh-made pasta and pizza made with “Doppio Zero flour (double zero ’00’ flour). Flour is graded on a scale of 2, 1, 0 or 00 depending on how finely it is ground and how much wheat and germ has been removed. It also has a much lower gluten content than most other flours,” according to the restaurant’s Facebook page.

Walk-ins are welcome, but reservations are recommended and can be made by sending email to doppiozerofortwayne@gmail.com or by calling 260-267-6351.

Thirsty Camel closing

Thirsty Camel will just be a mirage after Saturday. The bar at 120 W. Washington Blvd., which was revived in 2002 after closing in 1997, and then again in 2007, will be closing for the final time.

The news was posted on owners Mary Eileen and Rock Salamone’s Facebook page, which said, “I have never dreamed of how successful it would become and how much our (customers) would love coming to our establishment!”

The Salamone family – Jeff and his wife, Barbara; their children Jeff, Jenna and Mary; and the elder Jeff’s brother, Frank – took over the business in 2007.

Three Rivers Distilling Company brunch

We knew you have to get up pretty early in this town to get brunch at a new place, so we headed out Feb. 11 soon after Three Rivers Distilling Company opened its new tasting room for Sunday meals and drinks.

Originally 10 a.m.-1 p.m. and now until 5 p.m., the distillery, had so many choices. The tables were all filled so we found a spot at the bar and perused the menu. We were torn between waffles and benedicts or heading straight for soup and a sandwich. We settled on the Southwest, including avocado, tomato-chili sauce, black beans, queso, and cilantro with two eggs on an English muffin, for $8. We tried the sweet and refreshing ‘Merican Mule – ginger beer, lime and mint leaves with the distillery’s Harvester vodka – for $8 and settled in to wait for our food and watch the bartenders serving up drinks. The Bloody Mary bar appeared popular. About an hour later while we were on the more sour Buck – River City rum with ginger beer and lime – we got a little antsy for our food. The bartender noticed and checked on the order. Our Southwest benedict came, and while everything tasted great, the beans were cold. The bartender offered to take it back for warm beans but we didn’t want to wait any longer. We’d go back again.

See the brunch menu

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Fizz Fest bubbles with excitement

You never know how many people are going to come to a new event, Roger Grabner told us before the inaugural Fizz Fest 2018 – Summit City Craft Soda Festival & Winter Carnival, which was held Feb. 10 at USF Performing Arts Center downtown. Part of the ticket sales went to Blessings in a Backpack. With a snowstorm moving in that could have spelled disaster but ended up moving around the area, it was not anticipating how much people would want to buy that might have irked some late-comers.

We tried to get there early, but even a couple of hours into the event, several of the craft sodas were already gone. Grabner told us last week that he had to go by some data of a similar festival in Illinois to guess how many people would come. What he didn’t anticipate was the amount that people would buy to take home. The event started with 113 different flavors including 27 root beers. He’s taking feedback and put up a poll on the event Facebook page to gauge people’s interest for next year: more colas and fruit flavors and less root beer? See www.facebook.com/events/404700576623405/permalink/422161798210616/.

Grabner, who owns http://summitcitysoda.com/, which sells real-sugar pop in glass bottles, is giving those who got shorted on the varieties they wanted to take home a chance to place a special soda order by sending an email to fwfizzfest@gmail.com to get details and the list of sodas available to order.

RELATED STORY: Fizz Fest leaves downtown Fort Wayne buzzing

RELATED STORY: Restaurant Notes extra: Summit City Soda bubbles amid craft pop craze

BurgerFi adding to its menu

Starting Feb. 26, the recently opened BurgerFi will begin serving the Loaded Chili Cheese Burger, with $1 from the sale of each burger to be donated to St. Jude Children’s Research Hospital to help end childhood cancer. The burger features two all-natural Angus beef patties, each topped with a slice of American cheese, layered with french fries and homemade chili and drizzled with warm cheese sauce and caramelized onions, all on a branded potato bun.

Cutting your cholesterol? The restaurant, 7777 Coldwater Road, also sells the Beyond Burger, “a plant-based burger that looks, cooks and satisfies like traditional beef, but with 20g of plant-based protein, no GMOs, gluten or soy,” according to a news release.

The local franchise of BurgerFi, which stands for Burgerfication of America, opened in December.

RELATED STORY: Restaurant Notes extra: Owners of Catablu, Dairy Queen combine skills into BurgerFi

Other food news:

Restaurant Notes extra: Wicked Good Cupcakes Fort Wayne first franchise of ‘Shark Tank’ company

Restaurant Notes extra: Utopian Coffee opening coffeehouse on The Landing in former Flashback space

Have restaurant news? Call Lisa M. Esquivel Long at 260-461-8354, send email to lesquivel@news-sentinel.com or a fax to 260-461-8817 or write Restaurant Notes, C/O The News-Sentinel, PO Box 102, Fort Wayne, IN 46802.

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