Regulars at Cindy’s Diner aren’t likely to notice much of a change when the restaurant reopens at 6 a.m. Saturday.
Well, except for the location.
The iconic downtown restaurant was moved last month from its spot at Harrison and Wayne streets to make room for the construction of the Ash Brokerage headquarters. Now the building sits just a couple blocks away, at the southeast corner of the Community Center parking lot at Berry Street and Maiden Lane.
During the transition time, the staff has taken the opportunity to make some upgrades. New floors have been installed, as has an air conditioner, and the crawl space is deeper, general manager Angie Harter says.
I don’t think the customers will notice a lot of the other things we’ve done – reupholstering the chairs, cleaning the chrome around them, she says. It’s pretty much the same.
Marking 25 years
A lot of the traditions are the same, from the day we opened, says Pete Giokaris, who owns Flanagan’s Restaurant & Pub with his father, Jon.
The 6525 Covington Road restaurant still makes its hamburger buns, bread, sauces, soups and salad dressings from scratch.
But the restaurant, which will celebrate 25 years in business Friday, has changed.
The menu is a bit smaller – 110 menu items now, down from 150. The building was remodeled about 12 years ago, and an outdoor patio has been added. With a laugh, Giokaris says that one of the biggest changes might be going from tube TVs to flat-screen models.
To mark the anniversary, Flanagan’s is offering two specials this month, both of which will be available 5 to 9 p.m. daily.
Each customer will receive a complimentary strawberry shortcake. True to its style, the shortcake will be made in house and will have sliced strawberries, strawberry sauce and whipped cream.
Every 25th customer will receive a $15 bonus coupon, which will be good Aug. 15 to Sept 15.
Parkview Field is putting the big in apple.
Weighing in at five pounds, the newest dessert at the home of the Fort Wayne TinCaps is the Big Apple. The family-sized dish features a batting helmet filled with four helpings of apple crisp, four apple dumplings and five scoops of vanilla ice cream.
The Big Apple is then topped with whipped cream, drizzled with hot caramel and garnished with – what else – red apple slices. Sprinkles are added for good measure.
This isn’t simply a mish-mash of items in a helmet, executive chef and culinary director Scott Kammerer says. The apples are fresh. The dumplings are handmade. We blend the spices here. Our apple crisp is a mix of traditional crisp topping and a streusel to make an oatmeal effect. Even our caramel is made in-house so we can intensify its flavor and texture.
The Big Apple can be purchased at Parkview Field’s Apple Cart on the concourse behind home plate. It costs $30.