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The Dish

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Northeast welcomes Savory eats

Offering plenty of hearty made-from-scratch fare, The Savory Dish has opened in Georgetown Square.

Breakfast is available all day; get a free cup of coffee with an entrée purchase.

The menu also features salads, soups, half-pound burgers (and a pork burger) and sandwiches like the BLT, Reuben, club, Philly steak with shaved prime rib, fish and chicken.

Daily features could include meatloaf, turkey and mashed potatoes, and various Brazilian specialties. Desserts include homemade pies, including some sugar-free versions.

Hours are 5:30 a.m. to 2 p.m. Mondays to Fridays and 6 a.m. to 2 p.m. Saturdays. It’s closed on Sundays.

The restaurant is in the former Buddy’s Pizza Buffet location, next to Bandido’s.

Owner-chef Hank Labrosse is a Fort Wayne native and Ivy Tech culinary graduate who has worked for Eddie Merlot’s, Hall’s and Tippecanoe Country Club. The other owners of The Savory Dish are Ivan Backes and Arturo Salgado.

For information, call 748-0874.

New Red River menu offers $9.99 deals

Sink your teeth into prime rib, smoked beef brisket or pulled pork, which are on the new weekend features menu at Red River Steakhouse in the Fort Wayne Marriott.

The features are available from 4 to 10 p.m. on Fridays and Saturdays. All are $9.99 and include a choice of side salad, baked potato or soup. Add five grilled shrimp to any of those entrées for $4.99.

Reservations are recommended; call 484-0411.

The restaurant, at 305 E. Washington Center Road, also has all-you-can-eat fish and chips for $9.95 every Friday night through Lent.

Deli 620, museum uniting for demo

Deli 620 owner Lindi Miller has teamed up again with the Fort Wayne Museum of Art to present “The Art of Cooking” series.

The next class, “Brunch Time,” will be from 5:30 to 7:30 p.m. April 7 at the café, 620 S. Calhoun St.

The class will include hands-on instruction, samples, recipes, beverages and wine.

Cost is $70 for museum members, $77 for non-members. You must be at least 21 to register.

Advance registration is required; call Amanda Martin at 422-6467, ext. 322, or e-mail martin@fwmoa.org.

The next class, “Summer Hors D’oeuvres,” will be May 12.

Chappell’s offers half-price snacks

Chappell’s Seafood & Steak, 5820 Coldwater Road, is offering half-price appetizers on weekday nights.

They are available to customers who sit in the bar area between 4:30 and 10 p.m. Monday through Thursday and after 9 p.m. Friday and Saturday.

Chappell’s also has weekly drink specials such as $4 martinis on Mondays and $4 house wines on Thursdays.

Tidbits

•The March feature at Anastasia’s Café, 5723 Coventry Lane, is a grilled Reuben on marbled rye with a shamrock-shaped cookie, house beverage and pickle for $8.50.

•Parkview Hospital dietitians will give a cooking demo using “purposeful eating” techniques from 6:30 to 8 p.m. March 18 at the Women’s Health Center on the Parkview North campus on Parkview Plaza Drive.

The class is $10 for members; $20 for non-members. To register, call 672-6500.

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.

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