Nawa plans to bring its Asian fusion taste to The Landing this autumn. The restaurant-bar's earlier target date has been moved back to November. Its currently in the process of hiring a team of 15.
According to Prill Trowbridge, she and Te Boriboonare operating partners and both have operated restaurants in Bangkok. They have two silent partners. “All partners have lived in (northeast) Indiana for at least 17 years,” Trowbridge wrote in an email. Nawa, which means “new beginning” in Thai, will lease space in an existing building at 126 W. Columbia and plans to retain the character of the building, including its tin ceiling and brick walls inside. While its location is on the Columbia Street Landing, it's not part of a planned $35 million redevelopment of the historic downtown block.
“Nawa will be the tenant on the main floor, with seating for 95. We will also occupy the basement, with a private/ corporate events space with capacity for 60. The 125-year-old historic building has three upper floors, which are leased to various professional companies,” Trowbridge wrote.
“Two primary experienced Asian chefs” will be moving here from Albuquerque and Atlanta, according to Trowbridge. Nawa will have both small- and large-plate offerings and the menu reflects herbal- and fruit-flavored dishes from Thailand, Japan, China, Korea and elsewhere in Asia. Its menu listed on its web page, www.nawa.live, include – though subject to change – a bun station with crispy duck, pork belly, soft shell crab and Korean beef with a variety of sauces of vegetables; small plates that include scallops, shrimp and clams; entrees of whole red snapper, ginger seabass and Mongolian grilled lamb along with soups, salads and noodles. No prices have been listed yet.
It will serve lunch and dinner and will offer takeout and downtown delivery. It will have Asian and Western music playing but will feature acoustic live music in the future, according to Trowbridge.
The Golden shines
The Golden in Ash Skyline Plaza, 898 Harrison St., is bringing in the executive chef and head bartender of the Rook of Indianapolis for a brunch takeover and cocktail competition. Chefs and owners Sean Richardson and Aaron Butts will host the competition at the Golden at 6 p.m. Sept. 17. For $1 patrons can sample a cocktail created by one of eight bartenders. No RSVPs are necessary, Richardson said, but those wishing to come to the 10 a.m. brunch should arrive early. The last brunch takeover with milktooth of Indianapolis in February drew 200 people, he said. He described the Rook as Filippino-inspired.
The Golden stopped serving lunch about four months ago. “It was just to focus on dinner service,” Richardson said. The rumors that the Golden is for sale are untrue, he said.
It has been taking reservations on Friday nights for a six-course tasting menu. The special menu, in addition to its regular menu, costs $80 with an optional beverage pairing for $50. According to its Facebook description of the event, “The menu will focus on the delicious food being cultivated in Indiana.” To RSVP for the event and find out the payment and cancellation policy call 710-8368.
CUBE lunches are back
Today marks the return of CUBE (Culinary Ultimately Benefits Everyone) boxed lunches prepared by FWCS Career Academy at Anthis's culinary arts students.
According to Ann Applegate, culinary arts instructor, “Instead of changing our selection daily, we are working from a set menu that offers a variety of sandwiches, salads and desserts.”
They'll serve a different soup daily. Patrons can choose from a sandwich CUBE (served with choice of house chips, pasta salad or fruit cup), a salad CUBE or a half-sandwich and soup, half-sandwich and salad, or a half-salad and soup. All CUBEs cost $4 and come with choice of lemon bar, oatmeal cream pie or chocolate mousse parfait. CUBEs of soup are still $2. The students are operating the CUBE 11 a.m.-12:15 p.m. Tuesday, Wednesday and Thursday. Orders must be submitted by 10 a.m. daily picked up at Anthis, 1200 S. Barr St. You must show a government-issued ID. To get on the ordering list and see the menu, send email to Ann.Applegate@fwcs.k12.in.us or on Instagram through @AnthisCulinary.
“By changing the menu to a set menu, the students get the opportunity to run a food establishment in a way that functions just like any other restaurant,” Applegate said in an email. “They all will get the opportunity to serve different roles in the business.”
Have restaurant news? Call Lisa M. Esquivel Long at 461-8244 or send email to email@example.com or write Restaurant Notes, C/O The News-Sentinel, PO Box 102, Fort Wayne, IN 46802.