Skip to main content

The Journal Gazette

Tuesday, February 28, 2017 10:02 pm

Ice cream shop coming to Dupont Road

Kimberly Dupps Truesdell | For The Journal Gazette

There was something about the coffee shop environment that Lauren Landstoffer loved. As a college student, she would spend hours sipping a beverage and studying. Now, as a business owner, she had our sights set on creating a vibe where people would want to come, hang out with friends or work on things that needed to get done.

There is a brick feel to the walls and an Intelligentsia coffee sign hanging. And though there will be a specialty coffee drink on the menu, her spot at 338 E. Dupont Road will be scooping up something sweeter – ice cream.

Just Cream, which is across the street from Casa’s, is slated to open Friday. Hours will be noon to 9 a.m. Monday through Thursday, noon to 10 p.m. Friday and Saturday, and 1 to 8 p.m. Sunday.

The dessert spot will serve Chocolate Shoppe ice cream, which is a super premium blend made in Madison, Wisconsin. There will be more than 30 flavors available – including Landstoffer’s favorite, Blueberry Cheesecake. The ice cream can be served in a cup or cone (waffle, sugar or cake), in a sundae or as part of an extreme milkshake.

The shakes, which Landstoffer calls "fun and fancy," will come in traditional flavors such as strawberry and vanilla, but customers can also build their own.

However, the star of the show will be the iced cruffles. A truffle of sorts, they will be made in a mold and feature of scoop of ice cream coated with chocolate and sprinkled with toppings.

In the beginning, it might be vanilla ice cream with milk chocolate and sprinkles, but "as time goes on and we make more, they’ll get more intricate," she says.

Find Just Cream on Instagram at or on Facebook at

Philharmonic tabs presidential chef

In his more than 35 years as a chef, John Moeller has cooked for some pretty heavy hitters.

Nelson Mandela. Julia Child. Sophia Loren. And, of course, a host of U.S. presidents as he served as White House chef under President George W. Bush during his second term. Indeed, he was in the kitchen at 1600 Pennsylvania Ave. from September 1992 until 2005 – one of the longest-tenured chefs, serving three administrations.

Now, Moeller will bring his sophisticated culinary style to Indiana as he prepares dinner for the Fort Wayne Philharmonic’s farm to fork fundraiser, Philharmonious.

Tickets for the June 2 event go on sale April 2. Joseph Decuis Farms in Roanoke will host the event.

The arts organization is in its 73rd season, and money raised at the gala and auction will go toward education and community engagement programs.

New food tour

As I walked around downtown Sunday afternoon, I couldn’t help but marvel at just how far Fort Wayne has come since I moved here in 2004.

The days of choosing between Henry’s, Double Dragon and Coney Island for dinner are long gone, and the weekend nights, when everything seemed eerily quiet, have been replaced with the hustle and bustle a city our size deserves.

But if you are torn about whether to go to The Golden, The Hoppy Gnome or some of the old standbys, a new walking tour of downtown is introducing participants to the downtown dining scene.

The three-hour Fort Wayne Food Tour includes five tastings along the 1.25-mile loop. Tours run at 3 p.m. Fridays and Saturdays, with spots open beginning March 24, and are limited to 12 people.

Guides will offer stories the stories and little-known historical facts as you stroll from place to place.

The stops are The Gas House, Hoppy Gnome, Dash-In, The Golden and DeBrand Fine Chocolates.

Tickets are $55. For more information, go to

Ann Arbor pizza coming soon

If you are a Michigan fan, chances are you might have had Cottage Inn Pizza. Soon, you might not have to travel to Ann Arbor for a slice of the famous pie.

The pizza chain is expanding with plans to open a restaurant in Fort Wayne. Cottage Inn Pizza announced an aggressive growth phase last week that includes having 10 locations open or in development in the Midwest by the end of this year, and Indiana is a priority target for this growth.

This Midwest expansion coincides with efforts to grow internationally, with up to 200 locations slated to open in China over the next 15 years, starting with its first restaurant already open in Qingdao.

A hometown brand run by the same family for over 65 years, Cottage Inn currently operates more than 50 locations in Michigan, Ohio, North Carolina, Florida and Qingdao, China, offering a variety of menu options for carryout and delivery service. Some locations have inside seating and an all-you-can-eat pizza buffet.

The brand also offers a diverse menu of Mediterranean favorites, as well as 33 different styles of pizza, subs, salads and hot wings.

Around town

River Bend Pizza is celebrating 30 years with a "Roll back to 1987 Night" on Friday. The shop at 7410 St. Joe Road will feature music and fashion of the ’80s, and large pizzas will be sold at the 1987 price ($5.75 for cheese, $6.75 for one topping, $7.65 for two toppings, $8.95 for everything). Call 485-3390 for more information.

Smokey Bones recently added two dishes to its menu – the Giant Hawaiian Ribeye dinner and its Cookie Paradise dessert. The brand has also rolled out this winter its Loaded Nachos and Fried Green Tomatoes.

The ribeye is marinated for 48 hours in pineapple, soy sauce, ginger, brown sugar and grilled to perfection. The new dessert, Cookie Paradise, features chocolate cookies with vanilla creme dipped in batter, coated in Cocoa Krispies and paired with chocolate sauce and vanilla ice cream. Smokey Bones has a location at Jefferson Pointe.

LongHorn Steakhouse just launched a collection of new menu items, including a 14-ounce Delmonico steak, seasoned steakhouse wings, whole carrots roasted with cinnamon and sugar and drizzled with a whiskey caramel butter, and Strawberries & Cream Shortcake. The Fort Wayne restaurant is at 5050 Value Drive, near Costco on Lima Road.

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