Print edition: 
1. Egg Cetera sold: Stephan Melad recently sold his Egg Cetera at 242 N. Mosley to Manuel Salas, a first-time restaurant owner who plans to keep the menu and the hours — 6 a.m. to 2 p.m. Mondays through Fridays, 8 a.m. to 2 p.m. Sundays — the same for now.
2. Luca under construction: Melad is about to finish turning his former Uptown Bistro space at 301 N. Mead into Luca Italian Kitchen, which will feature fare created by Aspen, Colo., import Gianluca Sciagata. It should be open by June 14 or 15 and will feature, among other things, homemade pasta and homemade mozzarella.
3. New patios: Sabor at 309 N. Mead opened its attractive new patio along the front of the restaurant, facing Old Town Square, about a month ago. Luca will have one, too, once it opens. Melad also has approval to expand his popular patio at Oeno, 330 N. Mead, eastward and is shopping for fencing. He hopes to have it done sometime this summer.
QUICK BITES
Drink with Tanya
After a hectic first month and a half of business, which featured constant lines out the door, chef Tanya Tandoc has finally had time to add beer and wine to her offerings at Tanya's Soup Kitchen, 1725 E. Douglas. She's also obtained tables and chairs for her large outdoor patio, which looks out onto Douglas.
She plans to add live entertainment on weekend evenings soon. Hours are 11 a.m. to 3 p.m. Mondays through Saturdays and also 5 to 9 p.m. Fridays and Saturdays. In a bit of sad news, Tandoc's cat named Cindy the Boy, the namesake of one of her most popular sandwiches, passed away this week.
WSU's summer eats
Wichita State University has a new executive chef — Paris-trained Melinda Burrows , who recently moved to Wichita from Los Angeles. Burrows is planning a "culinary series" during the summer at Copperfield's, the cafe in the Rhatigan Student Center that's also open to the public.
Every Wednesday from 11 a.m. to 1 p.m., she'll serve a different gourmet special, each of which will be $5.59. The series starts Wednesday with a meal of herb barley salad lettuce wraps with asparagus spears, served with roasted red pepper coulis and watermelon salad with fresh basil and balsamic vinegar. The specials will continue through July 27.
