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Take it from an Italian: It’s not easy to find an authentic one outside of Chicago.
And, apparently, the East Coast, which is where Sanee Lombardi used to get her Italian ice when she would visit.
Lombardi, along with business partner Jason Rubin, opened the locally owned Wise Guys Ice (10360 Leo Road) on Monday, hoping to give the Fort Wayne area a fat-free, cholesterol-free, vegan-friendly alternative to ice cream and yogurt.
The store, which has a sit-down area and drive-up, features 20 rotating flavors of Italian ice, from Bada Boom Blue Razz and Big Daddy (a mixture of cherry, orange and pineapple) to peanut butter cup and Funky Monkey (chocolate covered banana).
The treat is made in small batches at a California-based Italian ice distributor in an ice cream machine imported from Italy. The recipe is 100 years old, and it’s a secret. That’s code for “This came from someone’s Italian Nana’s kitchen, so it’s really flippin’ good.”
•One of Fort Wayne’s most popular Mexican restaurant chains is soon going to be opening another location. Cebolla’s Mexican Grill plans to open location No. 4 in about two months, says Alejandro Duran, manager at the Cebolla’s on Fernhill Avenue.
The new restaurant is slated to go into the former Blu City Tavern at 2787 Maplecrest Road, which was the longtime home of the Blu Tomato.
•The Toledo-based Vito’s Pizza and Subs is going to be opening its first Fort Wayne location, verified James Daniels, who is with the marketing department of Vito’s corporate. He was unsure of the exact location, though a reader’s tip indicated the restaurant would open near Wrigley Field Bar & Grill on East State Boulevard.
Based on its online menu, Vito’s is a pizza place that offers a variety of subs, salads and chicken wings.
•The Depot Grill (611 W. Maumee St., Angola) kicked off with a grand opening at the beginning of the month. Located on and owned by Trine University, the restaurant serves students and the public.
Open for lunch and dinner, the restaurant has seen two menu items well so far, assistant manager Matthew Tomlin says: the Turkey Burger Santa Fe and the Train Wreck Burger, which has onions, peppers, mushrooms and choice of cheese.
The Depot Grill uses primarily local produce, and everything is made from scratch. Local suppliers include businesses in Angola, Butler and Portland, as well as some small towns in Michigan.
This year marks a quarter century in business for DeBrand Fine Chocolates. To celebrate, DeBrand is doing something it has never done before: giving a 25 percent discount on all ice cream and gelato purchases, a “thank you” to the chocolatier’s loyal customers.
Stop in at any DeBrand (10105 Auburn Park Drive, 5608 Coldwater Road or 4110 W. Jefferson Blvd.) on July 25 to save 25 percent off a sundae, gelato or ice cream quart.
Duck, Down & Above (101 E. Church St., Leesburg) is holding a Latin-style cooking demonstration with our favorite fowl, duck, from 6 to 8 p.m. Thursday.
Cerulean Restaurant head chefs Alex Stults and Chase Hinton will put on the demonstration, showing participants how to make Smoked Chili Duck Burger with Passion Fruit Barbecue Sauce; mescal black beans and plantains; and duck choriqueso empanada with guacamole. Naturally, you get a taste.
The demo runs $15 in advance or $20 at the door. Reserve a spot by calling 574-453-4455 or stop in at Duck, Down & Above.
Lebamoff’s Cap n’ Cork (10020 Lima Road) is hosting a wine, liquor and beer tasting from 5 to 7 p.m. Friday. The event will feature nine beers, including three Four Horsemen and two Margaritaville beers; six wines, including four Smoking Loon varieties; and 11 liquors, including a variety of rums and vodkas.
