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The Journal Gazette

  • Michelle Davies | The Journal Gazette The Golden, which opened in June 2016 at the Ash Skyline Plaza at Wayne and Harrison streets, will close Sunday.

Wednesday, November 08, 2017 1:00 am

The Golden to close after 17 months

Kimberly Dupps Truesdell | For The Journal Gazette

The party on Wayne is over.

At least for now, anyway.

The Golden, which occupies the southeast corner of the Ash Skyline Plaza at Wayne and Harrison streets downtown, is closing down its kitchen Sunday, according to a post on its Facebook page Tuesday afternoon.

The pop-up concept-turned-restaurant opened in June 2016 and is operated by James Beard-nominated chefs Aaron Butts and Sean Richardson.

Both Butts and Richardson left the kitchen of Joseph Decuis in 2016 to make the move to Fort Wayne and open a restaurant that highlighted upscale cuisine prepared in an approachable fashion using local ingredients.

However, after a year in business, there were rumblings that the restaurant was in trouble.

Lunch hours were cut and then added again, and readers of this column sent emails saying that the dining room looked empty.

Richardson told Dining Out columnist Ryan DuVall in September that although the food movement he and Butts were trying to ignite didn't catch the way they had hoped, things were fine.

The Facebook post acknowledges the struggle.

“As we learned, it is difficult to make this kind of dining experience work financially, but it is a necessary step for the restaurant community to move in the direction of sustainability and locality as well as the consumer to realize that these things come with a little higher cost,” according to the post.

The unsigned post thanks the restaurant's customers, staff and local food producers. It also encourages the Fort Wayne community to continue eating at restaurants supporting local farmers.

The chefs have hinted that the shuttering of the downtown location might not be the end for The Golden but messages left with them went unanswered Tuesday.

Make plans for Thanksgiving

Thanksgiving is early this year, Lee Albright wrote in an email.

On Nov. 23, just barely three weeks after Halloween, the holiday that celebrates gratitude is sneaking up on us – caught between the candy hangover and hustle and bustle of the winter holidays.

But now is the time to get your plans in place, whether you are ordering birds and pies from local purveyors or making reservations at a restaurant so someone else does the cooking.

• At Albright's Meats & Deli, which has two locations in the city, there will be meats available to cook – fresh, all-natural turkeys, prime rib roasts, beef tenderloin roasts.

From the store's natural hickory smoker, smoked turkeys and turkey breasts, whole bone in hams and half hams, and boneless hams can be ordered.

If you don't want to cook, you can also buy a cooked turkey (roasted or smoked), boneless ham, roast beef, mashed potatoes, gravy, turkey or oyster dressing, sweet potato casserole and green bean casserole.

All dishes are prepared from scratch in Albright's kitchens, ready to reheat and serve on Thanksgiving Day.

New this year, Albright's is also taking orders for Heyerly Pies.

Check out the full menu at albrightsmeats.com. To order, contact one of the stores at 4924 S. Calhoun St., at 456-9009, or 2820 Maplecrest Road, at 485-0003.

Joseph Decuis will be offering fresh turkeys through Gunthorp Farms in LaGrange.

The turkeys cost $4.50 a pound and need to be ordered at the Emporium (260-672-1715) by Nov. 16. Pickup will be Nov. 21.

Turkeys will typically range from 15 to 20 pounds and include giblets (heart, liver, and neck) all tucked inside the cavity.

The Point Restaurant, 3039 Goshen Road, will be open on Thanksgiving. Beginning at 11 a.m., the restaurant will offer its fifth annual Thanksgiving buffet.

On the line will be turkey, ham, mashed potatoes and gravy, sweet potatoes, stuffing, buttered corn and green bean casserole, as well as the classic desserts. A salad bar will have more than 30 different toppings.

Sassafras on Main, 218 S. Main St. in Bluffton, will be open for Thanksgiving brunch from 11 a.m. to 2:30 p.m.

The Sleepy Owl Supper Club, 11374 Indiana 13 in Syracuse, will be open Thanksgiving Day from 11 a.m. to 9:30 p.m.

The club will be serving a plated meal from 11 a.m. to 6 p.m., and it will include ham, turkey, mashed potatoes and gravy, stuffing, sweet potatoes, green bean casserole, corn casserole, cranberry compote and pumpkin pie.

The cost is $17.99 for adults and $6.99 for children 12 and younger. Adult seating and family dining are available. Call 574-457-4840 for reservations.

• Pakes are back at Waynedale Bakery. The shop on Lower Huntington Road will be making the pies baked into a cake for Thanksgiving.

Each 9-inch deep dish feeds 10 to 12 people and costs $35. Available flavors are carrot cake/pumpkin pie with cream cheese icing, chocolate cake/pecan pie with chocolate icing, chocolate cake/cherry pie with whipped cream and spice cake/apple pie with cream cheese icing.

Dinner rolls are also being baked up and cost $4 a dozen. Call 747-2992 to order.

Nick's Kitchen in Huntington is taking orders for pies for Thanksgiving.

Scratch-made pumpkin and sugar cream pies will cost $15 for a 10-inch pie. Pickup is available Nov. 22 before 8 p.m. Call 260-356-6618 or email jean@nickskitchen.net to order.

• If you'd like to knock out your Thanksgiving baking in a few hours, Ivy Tech is hosting an enrichment class under the direction of a local chef. Participants will leave class with a fruit pie, pumpkin pie, and dinner rolls.

The event will be from 6 to 9 p.m. Nov. 21 and costs $65. Registration is due by Tuesday; go to https://www.eventbrite.com/e/ivyliving-thanksgiving-baking-tickets-36232177418.

Casa features

Casa Restaurants have wrapped up their anniversary celebration and are now serving a new menu of features for November/December.

The special items at the local chain of Italian restaurants include appetizers Italian wedding soup and spinach and artichoke dip. On the entrée side, there's a sausage roll, Rigatoni Bolognese and stuffed shells.

The Chianti Brasato di Maiale (Chianti Braised Pork) is made by simmering pork for hours in a Chianti wine sauce. It is served with mashed potatoes and a Casa Side Salad for $14.

For dessert, there's a red velvet cheesecake.

Decuis events

Joseph Decuis restaurant in Roanoke is hosting a couple of events to add to your culinary calendar.

• On Nov. 24 and 25, the restaurant will offer family-style dinners. Dinners start at $40 a person and children 12 and younger are $10. Call 260-672-1715 for reservations.

• Two vineyard lunches are on the calendar. On Nov. 18, the lunch will celebrate the Tuscany region in Italy. The December lunch on the 16th will be a Parisian Christmas. The lunches feature four courses matched with wine.

The cost is $50 a person or $35 without the wine. Reservations are required.

Around town

Trubble Brewing will be celebrating its second anniversary Nov. 24. The weekend celebration, which begins the day after Thanksgiving, will feature live music and the launch of the brewery's mug club, named the Trubble Mug Shot Club.

• It looks as if the northeast side of Fort Wayne is getting a new pizza joint. Signs are up indicating that Pizza King will be opening a location in the former Petite Bakery storefront at Maplecrest Road.

• A new Chinese restaurant, Bamboo Garden, will be opening at St. Joe Center and Maplecrest roads.

The Dish features restaurant news and food events and appears Wednesdays. Fax news items to 461-8893, email kdupps@jg.net or call 461-8304.