Tuesday, March 07, 2017 10:02 pm
You can get into Trubble at weekday lunch
Kimberly Dupps Truesdell | For The Journal Gazette
The downtown lunch crowd has one more spot to add to its growing list of dining spots.
Trubble Brewing, 2725 Broadway in the former Chappell’s, will open for weekday lunch at 11 a.m. Fridays beginning this week. Then on April 5, the restaurant will add lunch on Wednesdays and Thursdays. Lunch is already available Saturdays and Sundays.
Full-service menu items from chef Brandon Gump and hand-crafted ales from head brewer Chad Hankee will be available.
In addition, there will be a Flat 15 Weekday Lunch Menu. Diners will be able to order two lunch items off this special menu with the total cost, tax included, being $15, and Trubble says they will deliver orders in 15 minutes or less. The Flat 15 menu will be limited to lunch service Wednesday through Friday.
Trubble’s brunch will continue on Saturday and Sunday, when diners can enjoy special items like Trubble Mimosas, micheladas and a full range of brunch and lunch items from traditional to vegan.
Hours from Friday through April 2 will be 4 to 10 p.m. Wednesday and Thursday; 11 a.m. to midnight Friday and Saturday; and 11 a.m. to 7 p.m. Sunday.
Beginning April 5, the restaurant will open at 11 a.m. on Wednesday through Sunday with closing times remaining the same.
Wine Down bartender Trevor Scovel is among 12 finalists from the Midwest in the United States Bartenders’ Guild World Class cocktail competition.
Scovel is the only bartender from Indiana among the finalists with others hailing from Cleveland, Chicago and Detroit. Bartenders were also selected from the Northeast, South, Southwest and West regions of the country.
Regional finals of the competition will take place this spring, and three finalists will go onto the national competition. The national winner will represent the United States at the world finals.
Though Wine Down is a wine and tapas bar at 301 W. Jefferson Blvd. next to Parkview Field, it is also known for its hand-crafted cocktails.
Last summer, the restaurant opened an outdoor patio and bar called The Sidecar, which specializes in beer and burgers. The Sidecar is expected to open for the season in April.
The plans to remodel Don Hall’s Triangle Park have been a year and a half in the making – but for the staff and customers, the wait might be just a bit longer.
According to general manager Kevin Connett, the hope was that the dining room renovations, which would require a shutdown of several weeks, would begin at the turn of the year. But some things have come up, including plumbing complications, and now "we don’t know for sure when it’s going to happen," Connett says.
"We realized that it’s going to be bigger than we anticipated," he says.
Triangle Park opened in July 1986, and though the restaurant has seen some improvements, including a larger deck, new paint and carpet, it hasn’t really changed format. As such, it was time for some updating.
The remodel is still on the table, but a date has not been set. Until then, it’s business as usual at the restaurant at 3010 Trier Road off Coliseum Boulevard.
Eat what you read
Ivy Tech Community College Northeast Library is accepting entries for the annual Edible Book Festival.
The festival is a worldwide event that invites participants to create edible books to be exhibited for, then enjoyed by, festival attendees. Participants create a dish based on a book, book title, or pun of a title.
This is the festival’s 11th year, and at Ivy Tech Northeast, this event is open to community and Ivy Tech Northeast students and employees. For students in the college’s pastry decorating class, the edible book is a class project.
Applications are due March 27. The festival is from noon to 2 p.m. April 4.
To sign up, go to library.ivytech.edu/ebf.
A sign of spring
Spring is just around the corner, and the signs are everywhere.
The Stand Coneys & Ice Cream, a popular hot dog and ice cream spot in Waynedale, has opened for its 13th season. Next to Bobick’s at 5200 Bluffton Road, The Stand puts just about anything on a hot dog and bun – including macaroni and cheese, bacon, jerk sauce and banana peppers. There’s also a full menu of ice cream treats. Hours are 11 a.m. to 9 p.m. daily.
On March 20, participating non-mall Dairy Queen and DQ Grill & Chill locations will celebrate the first day of spring with Free Cone Day. Guests can enjoy a free small vanilla soft-serve cone (limit one per customer while supplies last).
At the same time, participating locations also will collect donations for Children’s Miracle Network Hospitals. Last year, Dairy Queen raised more than $200,000 on Free Cone Day.
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.