The Dish

  • New menus on tap for zoo restaurants
    Every year, a half-million people trek to the city’s beloved zoo – that’s equivalent to 140 percent of the population of Allen County – and this summer, they will have entirely new recipes for their food options.
  • BakerStreet adding craft beers to menu
    Though craft beer has been gaining popularity across the country for years, it’s not quite common in the Fort Wayne market.
  • Old Crown offers tastes of whiskeys
    I went to my first whiskey tasting last year at a local liquor store.
Advertisement

Hartley’s gets cracking with holiday fare

Grab a firecracker shrimp and have a sizzling holiday at Hartley’s.

Today through Friday, the restaurant at 4301 Fairfield Ave. will have special dinner features in addition to the regular menu.

The spicy firecracker shrimp appetizer is $7.95. And the half-slab of honey-chipotle baby back ribs, which includes salad and a side, is $13.95. Margaritas (peach, mango or banana), mojitos and watermelon martinis are $5.

The popular three-course “lighter fare” dinners ($13.95) still will be available for the rest of the summer, from Mondays through Thursdays.

But every Tuesday night in July, the eatery instead will celebrate “Tapas Tuesdays” with appetizer-style dinners and homemade sangria.

These dinners are $20, which doesn’t include tax or gratuity. Reservations are recommended; call 744-3141.

And because the air conditioner at Hartley’s went kaput last weekend, the Moroccan feast has been moved to 7 p.m. July 13. It’s $30. Reservations are required.

Party starting at Joseph Decuis

On Friday, there will be several ways to celebrate Independence Day at Joseph Decuis in Roanoke.

First, Kobe burgers and barbecue sandwiches will be grilled at the Emporium (151 N. Main St.), out on the sidewalk. This event usually runs from 11 a.m. to 6 p.m. Fridays through the summer; this week, hours are extended until 8 p.m.

No reservations are needed.

Then, the Patriotic Pops pre-concert dinner begins at 5:30 p.m. at the restaurant. It’s $45 (plus tax and gratuity) and features three courses. Reservations are required; call 672-1715.

Finally, concert gates open at 6 p.m. on Main Street downtown in Roanoke. The Fort Wayne Philharmonic will play at 8 p.m., with a ceremony honoring local veterans during intermission, around 8:45 p.m.

Tickets are $10 for adults and $5 for kids and will be available at the gate.

B. Antonio’s opens on Lima

Fans of B. Antonio’s Pizza have another location to visit, at 10011 Lima Road.

The menu of pizza and pasta is the same, but this spot also has beer and wine.

Hours are 11 a.m. to 10 p.m. Sundays through Thursdays and 11 a.m. to 11 p.m. Fridays and Saturdays.

To place an order, call 490-9222.

Meanwhile, the July special (at both locations, including 5417 Meijer Drive, in the Chapel Ridge Shopping Center) is three medium one-topping pizzas for $25.

And the pizza of the month is “Black & Bleu,” with beef, bacon, bleu cheese, barbecue sauce, lettuce, tomato and onion.

Try lunch break on the Square

Enjoy your lunch at One Summit Square at Wayne and Calhoun streets) every Wednesday this summer.

The event, sponsored by the Downtown Improvement District, will feature live music from 11:30 a.m. to 1 p.m. Today’s band is Good Night Gracie.

Food vendors will sell hot dogs, ice cream and fruit on the square. And several downtown eateries, including J.K. O’Donnell’s, Loaf and Ladle and L’Asiatique, will sell boxed lunches (at their own locations) for you to eat on the square.

Chair massages and blood-pressure screenings also will be available today; activities change each week.

For a full list of restaurants, bands and other activities, visit www.downtownfortwayne.com.

Tidbits

•Oyster Bar North, 1509 W. Dupont Road, has closed. The downtown location, 1830 S. Calhoun St., is still open.

•A new Web site, www.fortwaynerestaurant.net, has some coupons and menu information for local restaurants.

The Dish features restaurant news and food events and appears every Wednesday. Fax news items to 461-8893, e-mail sscarlett@jg.net or call 461-8313. To discuss this column, visit “The Dish” topic of “The Board” at www.journalgazette.net.