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The Dish

  • Cleanses part of menu at juice bar
    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
  • Cleanses part of menu at juice bar
    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.
  • Tom's Donuts adds shop
    Melissa Wasson grew up around the doughnut business. Her family has been working with Tom's Donuts since 1980 – before she was born.

New items on menus at 2 local restaurants

A new season is upon us.

The leaves are turning. There's a crispness in the air, or at least there was. And there are new menus at local restaurants to celebrate fall.

•Chop's Wine Bar, 6417 W. Jefferson Blvd., recently added four craft beers, craft cocktails and dishes. There's veal Bolognese with herb papparadelle, seared pork tenderloin with fingerling potatoes, crisp spinach and sherry demi-glace; and a scallop-and-shrimp pot pie with orange-thyme cream, vegetables and puff pastry.

•At Casa restaurants, the new features were rolled out this week. Among the dishes are the Filletto Gabriella, a whitefish fillet baked with Italian herbs and breadcrumbs ($14.29); and Butternut Squash Ravioli served with a walnut bacon brandy sauce ($12.99).

The Pizza Amante is layered with sliced Mozzarella cheese, ground sausage, ham, pepperoni and bacon, then topped with a sweet plum tomato sauce ($8.29). Casa will donate $1 for every Pizza Amante sold to Camp Watcha Wanna Do.

German buffet

Put on the "Chicken Dance" and don some lederhosen – Venice Restaurant, 2242 Goshen Road, is gearing up for its annual Octoberfest buffet.

On Oct. 18, Germans and non-Germans alike can feast on beef rouladen, weinerschnitzel, sauerbraten, brats and sauerkraut, cabbage rolls, sausage and apples, German potato salad, red cabbage, cucumber and onion salad, spaetzel, potato dumplings and potato pancakes. The cost is $17.95, or $9.95 for children 10 and younger. There will also be German beers and wines, as well as black forest and German chocolate cakes for $3.95 per piece.

Call 482-1618 for reservations.

The Venice also added a new feature, allowing children 10 and younger to make their own sausage, pepperoni or cheese pizza at the table for $5.

Special events

•The John Paulding Historical Society is hosting a beer and food pairing from 7 to 10 p.m. Saturday. The dinner will be in Barn 2 at the museum across from the fairgrounds at 600 Fairgrounds Drive, Paulding, Ohio. There will be eight tables offering three beers to sample per table, plus food to complement the beer.

Tickets are available for $20 in advance or $25 at the door. For tickets, call Kim Sutton at 419-399-2388, Ashley Doctor at 419-406-0911 or Puckerbrush Pizzeria at 419-263-2626.

•Club Soda is hosting a prix-fixe dinner at 6 p.m. Oct. 15, featuring the wines of Napa's Duckhorn Vineyards.

There are six paired courses, including a pickled nectarine and bosc pear salad; seared scallops with avocado mousse and chimichurri sauce; and lemon posset.

Tickets are $75. Call the restaurant, 235 E. Superior St., at 426-3442 for reservations.

Around town

•DeBrand Fine Chocolates' Giant Caramel Apples are now available. Granny Smith apples are dipped in caramel and layered with milk or dark chocolate. The caramel apples are available with or without whole roasted almonds and pecan halves.

Stop by one of DeBrand's three local locations or order online at

•Say goodbye to summer. Zesto, 2225 Broadway, will serve its last cones of the season Sunday. Editor's note: The print edition of The Journal Gazette and earlier online version of this story had incorrect information about the last day.

•A new food truck has hit the streets of Fort Wayne. Rig-A-Tony's offers items with an Italian flair, such as a chicken Parmesan sandwich and meatball sub. For information, go to

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