The next act to take the stage at The Clyde might be Thunderstruck but it's a different lineup that has people talking.
Adjacent to the buzzed-about theater in Quimby Village on Bluffton Road is a new venture from Sweetwater – the Club Room.
The restaurant and bar offers a new dining experience for those attending the show or people simply looking for a bite to eat. The Club Room at The Clyde will have lunch, dinner, late night and Sunday brunch menu options, along with an expansive list of cocktails.
“Our goal is simple. We want to create a warm, welcoming place where people can enjoy a wonderful meal and drinks, thoughtful, attentive service, and live entertainment,” Clyde executive director Gregg Coyle says.
The Clyde has brought on long-time local chef Brady Smith and restaurant manager Holly King to run the restaurant.
Smith has worked at Bourbon Street Hideaway, Henry's and as executive chef at Chappell's Coral Grill.
The Club Room space was remodeled to create a relaxed environment. It includes a stage for live music and upcoming shows for the space include Jared James Nichols and Nita Strauss. Those shows require tickets.
The menu features appetizers such as fried avocado wedges and lobster corn dogs; salads, including the Unwedged and a Caesar; sandwiches; and pizza. Entrees include Korean BBQ street tacos and baked macaroni and cheese. Many of the dishes, including sandwiches and pizza, can be made gluten-free. There is also a kids menu.
The Clyde opened in 1951 as a movie theater and closed in 1994. It underwent a complete renovation and opened as a state-of-the art music venue in May. Sweetwater founder Chuck Surack and his wife, Lisa, contributed to the effort.
The Club Room is open for dinner Monday through Saturday. Hours announced for this week are 4 to 9 p.m. Lunch will begin April 8. Sunday brunch and dinner hours begin May 5. For more information, go to ClydeTheatre.com.
Twenty Restaurant in Wabash is expanding its offerings with more than 10 new menu options.
Known for its fine-dining ambiance, steak, BBQ ribs and prime rib, Charley Creek Inn's restaurant will broaden its menu variety with additional appetizer, sandwich and pasta dishes. The new menu will debut in April.
“These changes emphasize our commitment to quality and to meeting the evolving trends and demands of our loyal customers with an expanded range of flavorful menu choices,” executive chef Eric Wilson says.
Sandwiches are a recent addition to Twenty's dinner menu. In the fall, the Kobe Burger debuted as the first sandwich selection. Seeing its success, Wilson added three more choices: French dip, club and bison burger. The bison is from Eel River Bison Ranch, which is 28 miles away in South Whitley. The burger is dressed with Gruyere cheese, alfalfa sprouts, tomato, avocado, Bibb lettuce, Dijon mustard and served on a house-made bun.
“We are fortunate to have local suppliers and are grateful to be able to work with them to offer premium grade ingredients,” Wilson says.
To accommodate for seasonal eating habits, five lighter appetizers have also been added, including burrata caprese, bruschetta and bacon-wrapped dates.
Twenty will host a tasting party at 5:30 p.m. April 7. Tickets are $35 per person. Call 260-563-0111 to reserve your seats.
• Don Hall's restaurants announced that it will indeed move its Don Hall's Takes the Cake operations to Bluffton Road. The former Food Factory Express will be updated to accommodate the move.
• Skyline Chili, 4021 Ice Way, will give diners a free Cheese Coney to baseball fans with any beverage purchase to celebrate Major League Baseball's 2019 opening day.
• Junk Ditch Brewing Co., 1825 W. Main St., is offering a special for guests who are staying in town for spring break. Order two entrees and receive a small plate or dessert for free. For reservations, call 203-4045. The brewery will run the special for two weeks.
Serving a special buffet on April 21? Are your chefs getting ready to carve ham and prime rib?
Restaurants that will be open for Easter and are serving a special menu can submit information to be included in an upcoming Dish column. Please send menus, pricing and reservation information by April 3.
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