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The Dish

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Downtown pizza shop has new owner, updates

There are things you expect to see in an online classified advertisement – household items, bikes, antiques. But a restaurant?

Surprising or not, that’s exactly what Don Wright found and bought.

On Tuesday, Wright re-opened the pizza shop at 534 W. Berry St. as Chubby’s Downtown Pizza N Subs. He purchased the former Bortolo’s Downtown Pizza & Ice Cream in October.

The Chubby’s menu features pizza, subs and sandwiches. In a nod to Wright’s New York roots, there is a cubed marinated chicken sub, and a partnership with Blue Stack Smokehouse has inspired pulled pork and brisket pies.

Wright says he’s still experimenting with the offerings and hopes to offer gourmet pizzas on a monthly basis, which will be baked in the updated space.

“We added bricks to the oven so we’re not cooking on steel; we’re cooking on stone,” Wright says. “It adds more flavor … some crunch.”

And in case you were wondering, Wright plans on bringing back the ice cream in the spring. Hours are 11 a.m. to 7 p.m. Monday through Saturday. Carry-out is available; call 424-2030.

New food truck

Jerry Perez, owner of the mobile food cart Getaway Grill, is expanding his business with new wheels and a new menu.

“We’re still taking the Latin twist but want to look at other foods of the world and bring it to the street food level,” Perez says of his food truck, Sol Kitchen.

Dishes from the truck, which first hit the road two weeks ago, have included tostones and braised beef tips over coconut-infused risotto and black beans. The popular surf-and-turf taco will be exclusive to Getaway Grill, but other varieties are available on the truck.

Perez says the themed menu might change monthly.

Sol Kitchen will be at the Fort Wayne’s Farmers Market from 9 a.m. to 1 p.m. Saturday at Parkview Field. For more stops, follow it on Facebook at http://on.fb.me/1cS5zFB.

Menu updates

816 Pint & Slice, 816 S. Calhoun St., unveiled an updated and expanded menu this week – the first big change in some time.

General manager Angie Twiss says the restaurant is bringing in goat cheese, allowing for new pizza creations and salads.

“It was mainly us as employees, and the people who eat this every day (who asked for this),” Twiss says, adding that “goat cheese is always delicious.”

The Chicken-Almond-Zing Salad has grilled chicken, baby spinach, toasted almonds, dried cranberries and goat cheese. It is served with a fat-free raspberry vinaigrette. Another new item is the gooey garlic cheesebread appetizer and a chicken fajita pizza.

Around town

•Tamurai Tea, 9187 Lima Road, recently opened. The location is part tea shop, part retail store, offering more than 20 varieties of organic tea, as well as vegan bars. There are also tea tastings on Saturday. Hours are 10 a.m. to 2 p.m. Monday through Friday and 8 a.m. to 4 p.m. Saturday. For information, go to www.tamuraitea.com or call 387-6134.

•Mad Anthony Brewing is releasing its Snow Plowed Winter Ale this week. It is “a full bodied, brown colored ale with a distinct maltiness and an early hop balance,” according to the website.

•A Taco Bell has opened at 3950 E. Dupont Road.

•Red Lobster, 4825 Coldwater Road, recently underwent a renovation. Channeling the East Coast, the exterior now features a stone tower, ship lanterns and Adirondack-style chairs. Inside, there is expanded seating for large parties and energy-saving upgrades such as LED lighting.

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

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