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Dandino's owners offering more than dinner

Dandino's Supper Club now has a lunch menu. A while back, Todd Allberry, manager and night bartender, told his parents, Bob and Joan Allberr y, who own the restaurant, that they should use the

Posted on March 17, 2003 at 12:00 a.m. | Updated on March 17, 2003 at 2:36 p.m.

DINING A LA KING/MARSHALL V. KING

-- Dandino's Supper Club now has a lunch menu.

A while back, Todd Allberry, manager and night bartender, told his parents, Bob and Joan Allberr y, who own the restaurant, that they should use the building for more than supper. Tony Allberry, Todd's brother and the kitchen manager, put together a lunch menu (Todd said during the menu formulation, he put on weight trying all the dishes). The Allberrys opened the doors for lunch about a month ago.

The restaurant, which opened in Goshen in 1965, tried serving lunch about nine years ago, but a labor shortage made finding help difficult. With a tighter economy, finding help is easier.

Now the Allberrys just want to find customers. "There's a lot of people who eat out every day," said Todd. Word of mouth has filled the dining rooms some days and left it empty others. "There's absolutely no rhyme or reason," he said.

Sunday lunches, with a menu that has hearty dinners, sandwiches and a few $9 steaks, have been busy, said Todd. The regular lunch menu features more salads and sandwiches. At the heart of the menu is the burger, ground at Dandino's from the same sirloin they use for the steaks they cut. The 12-ounce burger ($5.75/$5.95 with cheese) is charbroiled and served to the customer's liking. (I got mine medium and was pleased.) Like the seven other sandwiches on the menu, a burger comes with fries.

"You know the food's going to be the same every time," said Todd.

Tony Allberry, who cooks at lunch, also prepares a daily special. (His brother is a fan of the whitefish and stuffed whitefish.) Tony is also in charge of the catering. The restaurant has provided food for groups of 10 to 750.

The restaurant serves steaks and seafood and has a nautical theme. The family has discussed remodeling, but is hesitant to change the dark paneling, which has been part of the restaurant for so long. "Some people like the ambiance because of it," said Todd. The Allberrys did have the wall repaired earlier this winter after a car plowed into the building early one morning.

Michael Dandino Sr. opened the restaurant in 1965. The Allberrys have owned it more than 25 years.

Quick bites:

  • Last week's mention of several ice cream stores opening failed to include the one that had stayed open all winter. Curly Cone, 917 W. Beardsley, Elkhart, has been making blue moon ice cream and fried tenderloins all winter, according to Kristin Woodworth, who owns the shop with her husband, Troy. The hours are from 11:00 a.m. to 7:00 p.m., Monday through Saturday, but starting March 30th, will be from noon to 8:00 p.m. Sunday and 11:00 a.m. to 8:00 p.m. Monday through Saturday.

  • Goshen's new Buffalo Wild Wings Grill and Bar, commonly known as BW3's, is expected to open in early April. Construction is continuing and its owners are hopeful the bar/restaurant will be open for the end of the NCAA tournament.

  • Two South Bend restaurants are culminating special events as part of St. Patrick's Day. Fiddler's Hearth will have a traditional Irish menu and corned beef and cabbage specials. There will be free music over lunch, and music and dancing starting at 5 p.m. has a $5 cover. Club LaSalle and LaSalle Grill will have music, Guinness and food throughout the evening.

  • A free tasting of Peruvian food is planned for 2 to 4 p.m. Friday at Maple City Market, 314 S. Main St., Goshen. The items will feature cornmeal, quinoa, chilies, potatoes, chicken and other meat. The items will also be available for purchase.

  • The Bristol Marshal's Posse is having its 42nd semiannual breakfast fund-raiser. The all-you-can-eat event at Evans Sidewalk Cafe is from 7 a.m. to noon March 23. You can pick pancakes and sausage or biscuits and gravy. Tickets are $4.50 for adults and $2.50 for children under 12.

    If you would like to share some news about a restaurant, contact "Dining A La King," at (574) 296-5805, mking@etruth.com or fax a note to (574) 294-3895.




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