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The Journal Gazette

Wednesday, July 25, 2018 1:00 am

CS3 closing in August

Kimberly Dupps Truesdell | For The Journal Gazette

After 11 years of serving the south side and near-downtown community, Calhoun Street Soups, Salads and Spirits will close for business Aug. 18.

Owner Donna Kessler says her lease at 1915 S. Calhoun St. has not been renewed. Operations at the restaurant and bar, as well as all scheduled events, will continue as planned through Aug. 18.

“It's been a gigantic part of the community,” Kessler says. “It's sad.”

But as one door closes, Kessler is focusing on another that's open – D'lightfuls, a deli and tea room that's just a few steps away from CS3 at 1932 S. Calhoun St.

D'lightfuls opened this spring with an emphasis on serving people who are gluten intolerant or vegan but also offering a menu that appeals to the mainstream. It was the kind of space that Kessler had always wanted to open.

Kessler, who owns the equipment, name and other things associated with CS3, will be bringing parts of that business over to D'lightfuls. Popular items will be added to the menu board, and the salad bar will move to the newer space.

The deli and tea room doesn't have as much seating, and it doesn't have a fryer. But that's OK, Kessler says, because the focus is on healthier eating.

There might be more in store for her beyond D'lightfuls, she says, but for now “I'm going to focus on that and make it a bigger and better place, if possible.”

Hours for D'lightfuls are 9 a.m. to 7 p.m. Monday through Friday and 10 a.m. to 7 p.m. Saturday. Hours for CS3 are 11 a.m. to 11 p.m. Monday through Thursday, 11 a.m. to 3 a.m. Friday and noon to 3 a.m. Saturday.

The CS3 space might not stay empty, with the possibility of the building's owners opening a bar or other business.

Fast-food upgrade

The McDonald's on Goshen Road unveiled a new look, bringing a unique experience and upgraded technology to the restaurant.

The restaurant includes a contemporary design with a rejuvenated McCafe area, remodeled counters allowing for table service and self-order kiosks.

“McDonald's is raising the bar from food to self-service technology to contemporary décor for a great customer experience,” says Jon Lafontant, owner/operator of the McDonald's on Goshen Road, Washington Center Road and Maysville Road.

“With our new technology, now customers can order our food through the McDonald's app. It's all about convenience for the customer.”

The transformation is not unlike one that the Chicago flagship McDonald's underwent as part of the brand's “Experience of the Future” campaign.

According to QSR Magazine, an industry trade publication, about a third of McDonald's restaurants – about 3,000 – have seen updates including self-order kiosks designed for customer convenience and as a solution to bottlenecks during high-volume periods, as well as table service, mobile ordering and payment and a modern look.

According to QSR, most freestanding restaurants are expected to undergo the transformation by 2020.

The McDonald's on Goshen Road began two weeks of daily specials July 20 that include 50-cent cones; 79-cent cheeseburgers, sausage biscuits, Sausage McMuffins and hash browns; $1 for a four-piece Chicken McNuggets; and $2 for a Filet-O-Fish sandwich.

Closing Sundays

Cebolla's Mexican Grill locations and its sister restaurant, Don Chava's, will be changing their hours to be closed on Sunday.

The change will go into effect Aug. 1, making this week the last Sunday for operations.

There are five Cebolla's restaurants, including one in Auburn, and Don Chava's on Wells Street.

According to management, the change in hours will allow employees the chance to spend more time with family. Hours from Monday through Saturday will not change.

Representing state

Jean Anne Bailey and the team at Nick's Kitchen in Huntington will be representing Indiana at a new national food experience, Flavored Nation.

Flavored Nation will highlight the most iconic food from each state. Nick's will be serving the pork tenderloin sandwich, which the founder of Nick's Kitchen originated in 1904.

The festival will take pace Aug. 11 and 12 in Columbus, Ohio.

Scholarship news

A local Subway employee is recipient of a $2,500 Subway Fresh Start Scholarship Program award.

Savannah Ostermeyer, who began working at the Georgetown sandwich shop in high school, is a graduate of Snider High School and attends Ball State University where she is a pre-med student majoring in biology.

Ostermeyer was among 200 employees of Subway restaurants in the United States to receive a scholarship, which are given in memory of chain co-founder Fred DeLuca. DeLuca opened the first Subway restaurant in August 1965 when he was a 17-year-old high school graduate looking to help pay for his college education.

Miracle Treat Day

The countdown is on to Dairy Queen's 13th annual Miracle Treat Day.

On Aug. 2, Dairy Queen will donate $1 or more to Riley Hospital for Children at Indiana University Health. Nearly 200 Dairy Queen locations across Indiana will participate in the all-day event.

Proceeds from the national event will benefit Children's Miracle Network Hospitals across the country. Riley Hospital for Children is Indiana's only Children's Miracle Network Hospitals affiliate. 

In 2017, Dairy Queen donated more than $280,000 to Riley Hospital. The Dairy Queen store at 7103 W. Jefferson Blvd. was among the highest fundraising locations for Riley in 2017 with $5,287.

Subway deal

The Subway restaurant at Dupont Crossing will be celebrating its one-year anniversary of new ownership on Saturday.

The restaurant at 706 E. Dupont Road will be offering a 6-inch Fresh Value Meal for $2, which includes a 6-inch sandwich, 21-ounce drink and side. There will be other deals in August.

General manager Aja Curtis says the team has spent the past year working to improve the quality of service and sandwiches being prepared.

Buy One, Take One

Olive Garden's Buy One, Take One promotion is back.

Starting at $12.99, diners can choose from a selection of entrees to take home after their meal when purchasing from a selection of dinners to eat in-store. 

The deal will be available through Sept. 23.

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