Two Wichita restaurants on the horizon, two close
06/20/2012 5:00 AM
06/22/2012 9:47 AM
Restaurant comings and goings
Coming: Angelo’s, 4800 E. Douglas: Gina Fasciano-Hogan, the granddaughter of original Angelo’s founders Angelo and Anna Fasciano, hopes to reopen her family business later this year. She’s looking at the empty Barrier’s building and hopes to know soon if the space will work. If so, Angelo’s and its famous pizza could make a return in six months. The last Angelo’s, which was at 1930 S. Oliver, closed in the summer of 2006.
Coming: R Coffeehouse, 1144 N. Bitting: The owners of the Red Barn, a restaurant at Lake Afton, are taking over the former Riverside Perk building and will open a similar business with a new name. It’ll include a menu stocked with sandwiches, salads, tamales, barbecue and coffee drinks. It should reopen mid-July.
Going: Ryan’s Steakhouse, 3323 N. Rock Road: Wichita’s last Ryan’s, which opened in 1990, closed last week. It appears a Chinese buffet is taking over the space.
Going: Café Comotara, 2949 N. Rock Road : Earlier this week, Corporate Caterer’s owner Ben Arnold closed Café Comotara, which opened in the former Chelsea’s spot almost a year ago. He plans to use the space for private breakfast and lunch meetings.
Wine, cheese and chocolate
Local wine expert Jamie Stratton of Jacob Liquor is teaming up with local chocolate maker Beth Tully of Cocoa Dolce for an event called “ Wine, Cheese & Chocolate Pairing.” It’s scheduled for 6:30 p.m. Wednesday and will feature five wines, each one paired with cheese and chocolate. The cost is $60 a person, and the event will be at the Cocoa Dolce production facility at 3540 N. Comotara. For information on making a reservation, call Amber at 316-866-2906.
Cooking with chefs
Cooking at Bonnie’s Place, the cooking school at 9747 E. 21st St. N., is putting on a summer series of classes with local restaurant chefs starting next week with a class by Aaron Whitcomb, the executive corporate chef for Newport Grill. Whitcomb lives in Denver and is coming to Wichita for the class, which starts at 6:30 p.m. Tuesday and costs $45 a person. The summer schedule also includes a June 28 “Summer Cookout” class by Tallgrass Country Club’s Ben George, a July 10 class led by Chef Dan Gary of Flint Hills Country Club, a July 24 Caribbean cooking class by the Wichita Marriott’s Peter Moretti, and a July 31 class lead by Bocconcini Italian Eatery’s Nathan Toubia. Students at the classes dine on the finished dishes. For details and a complete schedule, visit www.cookingatbonnies.com.
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