It's been nearly two months since 1915 S. Calhoun St. stopped being Calhoun Street Soups, Salads and Spirits.
But quietly, the space has been rebranded by owner Leo Voedde as Welch's Ale House.
The bar/restaurant has been in the middle of a soft opening for several weeks, but a grand opening will take place Oct. 20, says David Skalicky, front of house manager at Welch's.
A former CS3 employee, Skalicky says the restaurant bar will play up the historical aspects of the building, which was once the John H. Welch & Sons hardware shop.
The full menu, which will debut after the grand opening, will be American – sandwiches, burgers and wings. There will also be a large salad bar, Skalicky says.
“We still have an absurd amount of beer,” he says, adding that many of the bar and restaurant staff are holdovers from CS3 so customers will see a lot familiar faces.
Welch's Ale House has already hosted comedy shows, and Skalicky says there will continue to be events in the back and “the Tiger Room is still the Tiger Room.”
Hours are 11 a.m. to 11 p.m. Monday through Thursday, 11 a.m. to 3 a.m. Friday and Saturday. On weeknights, the kitchen will be open until 9. On weekends, the kitchen will be open until midnight but a limited bar menu will be served after 10 p.m.
Oktoberfest at Decuis
Joseph Decuis, which was recently named Indiana's most eco-friendly restaurant by Travel + Leisure, will be celebrating the harvest and the fall season with a special event Saturday.
Oktoberfest at the Farm will be from 5:30 to 9 p.m. and feature a hog roast, homemade sausages and side dishes. There will also be beer from Birdboy Brewing Co., including the Farmgirl Pale Ale, which is made from fresh hops grown on the Joseph Decuis Farm.
The cost is $55 a person, which includes the meal, two drink tickets, a commemorative beer mug and entertainment from Expanding Man.
Additional drinks will be available for $8.
Reservations are required. Call 260-672-1715 for more information.
Hop River mural
Hop River Brewing Co. will be announcing its latest project today. And while it includes hops, it won't be served by the glass.
The Harrison Street brewery has commissioned an outdoor mural by local artist Jerrod Tobias. The design was created by Tobias for Hop River and depicts hops, rainbow and brook trout.
“We are excited to collaborate with such a talented artist as Jerrod Tobias on this project,” says Ben Jackson, co-owner of Hop River. “Fort Wayne has increasingly been showing its pride through public art displays. We are proud to provide a canvas in the Wells Corridor for both our neighbors and the wider Fort Wayne community. We look forward to exploring more ways to share our space with the community.”
From 7 to 9 p.m. today, Hop River patrons can see the beginning of the mural, listen to music by Samuel Harness and meet local artist Sabrina Scott, whose work is on display in the taproom.
The completed mural will be celebrated from 6 to 8 p.m. Nov. 10, along with a collaboration pop-up art market with The Art Farm at the brewery.
Congregation Achduth Vesholom will host its 17th annual Corned Beef on Rye – Sure to Satisfy Fundraiser from 11 a.m. to 2 p.m. Nov. 8.
The lunch features a corned beef on rye sandwich, pickle, coleslaw, brownie and drink. Boxed meals are $15 each when ordered by Oct. 25. After that date and at the door, the price is $16.
Dine in and carry-out at the temple, 5200 Old Mill Road, will be available. In addition, orders of 12 or more can be delivered for a $10 fee per address.
Order forms and online ordering are available at www.templecav.org. Phone orders can be placed at 744-4245 (credit card only).
Proceeds from this fundraiser help support programs at the temple.
• Mad Anthony Brewing Co. will tap its batch of Drunkun Punkun at 4 p.m. today. The beer is aged two years in Buffalo Trace Bourbon barrels, and it will be available for a limited time at Mad Anthony Brewing locations and Shigs In Pit BBQ & Brew.
• Mitchell's Sports & Neighborhood Grill, 6179 W. Jefferson Blvd., recently launched a new menu. The menu features sandwiches, entrees, pasta, salads and wings.
The Dish features restaurant news and food events and appears Wednesdays. Fax news items to 461-8893, email email@example.com or call 461-8304.