Dos Bros Fresh Mexican Grill did a soft opening for its first Indiana location at the highly visible former Chipotle spot on U.S. 30 at the Southlake Mall in Hobart.
It's also fast-casual restaurant specializing in Mexican cuisine made with fresh, high-quality ingredients. It's planning a grand opening at 10 a.m. Wednesday at 1948 Southlake Mall. It's at the super-regional mall on U.S. 30 and Mississippi Street, not far from the Interstate 65 interchange.
Dos Bros Fresh Mexican Grill took over the space next to Potbelly after Chipotle moved last year to a newly constructed 2,333-square-foot restaurant with a Chipotlane drive-thru pickup lane for digital orders in the Crossings of Hobart just across U.S. 30.
Dos Bros serves burritos, bowls, tacos, salads, nachos and quesadillas that can be customized with a choice of ingredients like cilantro lime white rice, brown rice, black beans, pinto beans, corn salsa, sour cream and Romaine lettuce. The protein options are steak, carnitas, chicken, barbacoa, spicy tofu and veggie.
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"Our concept is bowls, burritos and quesadillas with five different meats and cold toppings," Manager Jay Navi said. "We have far more cold toppings that just cilantro and onions. We have signature sauces we make fresh every day like the hot sauce we make with dried red chili peppers."
"Everything is freshly made," he said. "It's like a Qdoba or a Chipotle. We start with a bowl of rice, pick your beans, pick your meat and pick your ingredients."
Spicy chicken and shredded pork are among the most popular options at the restaurant. It seats more than 40 diners in the 2,800-square-foot space. It offers dine-in, carryout and catering for anywhere form 10 to 2,000 people.
It just needs a day in advance to prepare most catering orders.
"The customers who come here are being welcomed into a beautiful space," he said. "It's a new business with an aesthetic-looking design. We have a leather couch, open space and light from all around. It's a fashionable looking space. And there's a high quality of food. We switch it up if anything needs to be changed. We try new recipes and new cuisine."
For more information, call 219-308-4698 or visit dosbros.com.
Coming soon
It was Thanksgiving every day at Strongbow Inn, the longtime Valparaiso institution at U.S. 30 and State Road 49.
Strongbow Inn served Thanksgiving dinners and turkey pot pies for 75 years, raising its famed turkeys on a farm right across the street. The destination restaurant opened in 1940 and shuttered in 2015, delighting generations of Region diners with its down-home fare. Valparaiso University acquired the property and razed the building to make way for future development.
Now Lincoln Flats at 1 Napolean St. in downtown Valparaiso is bringing back Strongbow's menu for a nostalgic pop-up on Nov. 19. It will serve classic favorites like the turkey pie, turkey schnitzel, turkey salad bowl, gobblers delight, whipped potatoes and gravy, cranberry relish and Strongbow rolls and butter.
"Lincoln Flats is going back to our roots with an old-school Valpo pop-up! If you've missed the Strongbow Inn the last few years, we'll be paying homage to this Valparaiso relic on Tuesday, November 19th," Lincoln Flats posted on social media. "This event will be first come, first serve; so make sure you get here early. All items are while supplies lasts. Let's travel back to the good ol' days and enjoy this delicious, dearly missed menu! We can't wait to serve you!"
Open
Anthony Brown returned home from a job as a campus chef at Arkansas State University and opened a new pizzeria in Calumet City.
The recently opened South Town Pizza Flats at 1453 Sibley Boulevard isn't the typical Calumet Region pizzeria serving the familiar tavern-style pizza, stuffed pizza and deep dish. It offers a more unique, chef-driven take on pizzas and flatbreads with options like Cajun shrimp, chicken alfredo, barbecue chicken, buffalo chicken and Philly cheesesteak.
The Cajun Shrimp for instance comes with cream sauce, green peppers, onions and a remoulade sauce drizzle.
Brown is a South Side native who got his first taste of the kitchen working at his grandparents' restaurant in Mississippi.
He served two enlistments in the Marines, got out and was in need of a career.
"I couldn't find anything, so I went to culinary school," he said.
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He studied at The Cooking and Hospitality Institute of Chicago and has worked for more than 30 years as a district chef, executive chef and general manager.
"It was pretty intensive. It's the only culinary school where you have to take a test every day," he said. "You'd have to be on time because it was a third of your grade and they gave the tests five minutes after class started. If you didn't study or were a procrastinator you weren't going to make it."
He most recently supervised 105 employees as the campus chef at Arkansas State but found himself basically serving as a dining room manager preparing food stations with pizza, pasta, allergy-free items or other cafeteria-style food.
"I had my hands full and needed to slow down," he said. "But I got bored. So I opened a restaurant. It's a small pizza place. We do a few things differently like flatbreads. We have traditional toppings but do some things original."
It also sells pizza by the slice and other fast meats like catfish po' boys and fried wings.
"I'm trying to do a lot more budget-friendly things," he said. "I've been working on the menu. I want to make it original. The joy is cooking for me is seeing people when they eat and really like someone. That's where my enjoyment comes from. It can be a lot of hard work."
The restaurant includes dine-in for about 10 people but focuses on carryout and delivery via UberEats, DoorDash and GrubHub. Brown said he customizes orders however customers want and is looking to expand it and make it more of a brand.
"I was gone from the area, came back and want to be part of the expansion," he said. "I settled on pizza mainly because I enjoy cooking it but also because I knew I could do a different take on the pizza in the area."
South Town Pizza Flats will be open from 12 p.m. to 9 p.m. on Tuesday through Saturday.
For more information, call 708-933-6351, visit southtownpizzaflats.com or find the business on Facebook or Instagram.
Open
Olive Leaves Mediterranean Cuisine took over the former Zorba's Diner spot in Highland.
The restaurant specializes in Middle Eastern food such as kebobs, shawarma and kefta.
"Everybody who comes says the food, flavor and taste are amazing," owner Joma Zaid said.
Olive Leaves Mediterranean Cuisine serves breakfast, lunch and dinner. The menu includes American breakfast items like omelets, gyros, sandwiches and seafood.
It seats about 100 diners in the 3,000-square-foot restaurant space. It offers delivery through GrubHub and DoorDash.
"It's a good location with a big parking lot in a shopping center that's a nice setting," he said. "We serve healthy Mediterranean food in a nice family setting. It looks very nice."
Olive Leaves Mediterranean Cuisine is open from 9 a.m. to 9 p.m. seven days a week.
For more information, call 219-546-3767 or find the business on Facebook.
Closed
Another Round Pizza served up its last slice in Founders Square in Portage.
"It's with a heavy heart that we announce the closing of Another Round Pizza," the pizzeria posted on its website. "Over the years, we've had the pleasure of sharing countless slices, toasts, and moments with you all, and it's hard to say goodbye. Our location at Founder's Square in Portage has been more than just a spot for pizza and beer; it's been a gathering place where friendships have flourished, celebrations have unfolded, and memories have been made."
The pizzeria at 2540 Promenade Way offered specialty pizza in a relaxed atmosphere where the game was always on. While also doing carryout and delivery, its dining room was never as busy as Big Time Burgers and Brew next door.
"To our loyal patrons, thank you for every visit, every shared story, and every time you chose Another Round to be a part of your life," Another Round posted on its website. "We couldn't have done it without your support and enthusiasm, which fueled us each and every day. As we prepare to close, we invite you to join us in these last days for one more slice, one more drink, and one more chance to celebrate the spirit of community that makes this place so special. Thank you for being part of the Another Round family. We hope the memories shared here will bring a smile to your face as much as they do to ours."
If you would like your business to be included in a future column, email joseph.pete@nwi.com.
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