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Sandra D’s closed for repairs after pipe burst

It’s been a long three weeks for Sandra Dillinger and her family.

The owner of Sandra D’s Italian Garden walked into the Auburn restaurant Jan. 8, checking on the building after sub-zero temperatures and a power outage, to discover “it was basically raining inside” because of a burst pipe.

Everything, she says, came to a complete standstill.

“We’re working hard to get us back open, but there was quite a bit of damage,” she says. “We’ll be back up and running as soon as we can.”

All of the water has been cleaned up, but Dillinger, along with her husband, Bentley, are making a list of everything lost, including $4,000 to $5,000 of food.

Restaurant equipment has been sent off to be cleaned and repaired, and the ceiling and floors have been taken out.

This week’s frigid weather has caused some delays, making it hard for crews from Indianapolis to get there, but Dillinger hopes to be open in early March.

“The storm has just been devastating,” Dillinger says. “We’re used to serving 10,000 people a year that I personally wait on and my husband personally cooks for. We feel like we lost family, too.”

Another West Coast Grille

From the center food court of Glenbrook Square, Lee Truong has created quite a fan base with around-the-world offerings.

And now the owner and operator of West Coast Grille is expanding with a second location at 2310 S. Calhoun St. He says it will open within the next few weeks, and signage is already up outside the storefront just south of Creighton Avenue.

“We are excited to do more,” Truong says of the new space, which will include a dine-in area and an open-window concept to display dishes.

The menu will be similar to the mall location – burritos, bubble tea and noodle dishes – but four or five dishes will be added. Truong says there will be a wonton soup, more egg rolls, fried rice and satay beef.

World cuisines

The Special Cuisines class at Ivy Tech Community College Northeast has released its dinner schedule for the semester.

Students in the class take turns creating world-cuisine-themed meals, preparing and serving the meals for their class credit. The culinary students rotate through various positions in the kitchen and dining room, providing a full restaurant experience.

For the semester’s inaugural dinner buffet Feb. 6, the theme is Greece. The menu – which includes appetizers, salad, soup, entrée and desserts – will feature dishes such as saganaki, moussaka, dolmades, baklava and a classic Greek salad.

Reservations, which are required, are taken for times between 5 and 6:30 p.m. To make reservations, call the Special Cuisines line at 480-2002. Dinners are served in the hospitality room on the Coliseum campus, 3800 N. Anthony Blvd., and cost $20; cash or check only. Wine is available for an additional cost.

The spring series continues most Thursdays through May 1 and includes themes such as Caribbean, Mardi Gras, Middle East and tapas. For more information, go to the Special Cuisines website, ivytech.edu/northeast/dinners.

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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