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The Dish

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    A “celebration on a cellular level.”It’s what the cold-pressed, unpasteurized juices from Jai Juice & Cafe offer, owners Julia Haller and Dani McGuire write on its website.
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    Melissa Wasson grew up around the doughnut business. Her family has been working with Tom's Donuts since 1980 – before she was born.
  • Tom'sDonutsadds shop
    Melissa Wasson grew up around the doughnut business. Her family has been working with Tom’s Donuts since 1980 – before she was born.

Sunday brunch on tap

Sunday brunch is coming back to Fort Wayne.

It’s a promise Matt McCoy is making as he prepares to open Phoenix next month. The restaurant, 1126 Broadway, will be open for breakfast and lunch Monday through Friday, dinner shows Friday and, of course, brunch on Sunday.

“We plan to do everything fresh and simple and elegant,” McCoy says. “… If we can source locally, we’re going to do it.”

The menu is still in the works, but breakfast and lunch will offer a new perspective on traditional diner food, and dinner will be simple, four or five items – “fish, a nice steak option, chicken,” he says.

As for Sunday brunch, McCoy says at least once a month he will have a theme around which the menu items will revolve, such as The Beatles and Strawberry Fields Forever French Toast.

Subs for fundraiser

The wait is over for a taste of the Jersey shore.

Known for its freshly sliced, freshly grilled subs, Jersey Mike’s Subs, 6408 W. Jefferson Blvd., officially opened its doors today.

Franchise owners Lee Pines and Peter Lieffring are celebrating with a free sub fundraiser today to Sunday to support the Homestead High School and Canterbury School athletic departments. Coupons will be circulated throughout the community offering a free regular sub for a minimum $1 contribution to the schools.

Store hours are 10 a.m. to 9 p.m. every day. The phone number is 434-9300.

ThEatery closes

Citing the high cost of ingredients, Jim Houser announced that ThEatery, Italian Bistro in Huntington closed this week.

The restaurant, which opened this summer, was attached to the Huntington Supper Club and offered upscale Italian cuisine.

“Regrettably, in order for the restaurant to remain at the same quality and survive, we would be required to raise prices on meals beyond the point that I am comfortable doing,” executive chef Houser said in a statement.

Winning duck recipe

Eric Braun knows how to ruffle some feathers.

The local chef was one of the top winners of the 2012 Discover Duck Chef Recipe Contest, earning a nod for his Duck Leg Confit Meatballs in Grand Marnier Sauce.

He will present that dish and two others at a duck cooking demonstration at the Maple Leaf Farms company store, Duck, Down & Above, from 6 to 8 p.m. Sept. 5.

The cost, which includes opportunities to sample the dishes, is $25 in advance and $30 at the door. To reserve a spot, call 574-453-4455 or stop in at the store at 101 E. Church St. in Leesburg. For information, go to

Wine education

Looking to learn a little more about wine and have some fun?

Tony Forcucci will be leading five “Wine 101” classes at Joseph Decuis, 191 N. Main St. in Roanoke.

Participants will learn about how wine is made, food and wine pairing, grape varietals, grape growing regions of the world, along with several other aspects of wine and the enjoyment of drinking wine. There will be sampling of wines at each class.

The classes will meet from 6 to 7 p.m. Thursdays, beginning Sept. 5, and will cost $50 a person plus materials ($5 per class). For information, email or call Joseph Decuis at 260-672-1715.

The Dish features restaurant news and food events and appears Wednesdays. Fax news items to 461-8893, email or call 461-8462.