Ten years ago, Brad Schooler opened two Brooklyn Pizza locations, and then sold the restaurants in December 2007. He’s now reopened the Brooklyn Pizza at 3330 Partner Place, which had closed towards the end of 2010. The Brighton Place store closed a year later.
After selling the pizza parlors, Schooler moved on to work as a food wholesaler, selling product to pizza and Italian restaurants across the state. That job gave Schooler “so much more knowledge than I ever had when I originally owned Brooklyn,” he said.
“I missed the business, I missed my customers and friends … but most of all I missed my pizza. The Clays Mill location has just been sitting here for two years with the equipment in it. So I came in and changed the decor and feel, and built a nice bar area. I’ve been telling the customers that the restaurant has matured with me,” said Schooler, who opened Brooklyn Pizza at the age of 25.
The menu is the same, but the restaurant now has a full bar, big screen TVs, and table service after 4 p.m. on weekdays, and all day Saturday and Sunday. Call (859) 388-9318.
■ Toa Green, chef/owner of Thai Orchid Café is observing her 31st birthday by giving back to the community. The celebration will be a fundraiser for FoodChain, a non-profit organization which is taking over the old Rainbow Bakery on West Sixth Street to grow fish and greens indoors.
The birthday party/fundraiser will be from 5 to 10 p.m. Saturday at Thai Café, 1030 South Broadway. Call (859) 317-3069 or go to ThaiOrchidCafe.net.
■ The Frankfort chapter of Dining for Women will host a community potluck dinner at 6:30 p.m. Tuesday at the First United Methodist Church, 211 Washington Street, in Frankfort. Founder Marsha Wallace will be the guest speaker. Dining for Women is a nonprofit national giving circle, and members meet for dinner monthly, and donate to international programs the money they would have spent dining out. Contact Marcie Christensen at (502) 598-9063 or go to Diningforwomen.org.
■ The Midway School Bakery, 510 South Winter Street in Midway, has created a Gluten-free Zone at the bakery, where customers can select from several gluten-free items. Head pastry chef and manager Carrie Warmbier said while most items on the bakery’s menu are made with refined white and whole-wheat flours, she wanted to offer options to those with wheat allergies. “The gluten in the gluten-free baked goods is replaced with a mixture of sorghum flour, tapioca starch, garbanzo flour, potato starch and white fava bean flour,” she said. Gluten-free Zone baked goods include muffins, pies, scones and cookies. Flavors will vary. Call (859) 846-4336.
■ D’Italia Restaurant at 128 East New Circle Road, has closed. The location has been home to a variety of restaurants including Mexican.
■ The Bluegrass Tavern, 115 Cheapside, is featured in the January issue of Southern Living and one of the top 100 Bars of the South.
The tavern, which is recognized under the whiskey bar category, will be participating in Southern Living’s “South-Wide Happy Hour” from 4 to 7 p.m. Feb. 1 in honor of the achievement. The featured drink will be Maker’s Mark old fashioned. Call (859) 389-6664.
■ For a few weeks in winter, Columbia Steakhouse treats its customers to a special deal on its most popular menu item. The “Nighthawk” special includes an 8-ounce tenderloin smothered in garlic butter, baked potato, a Diego salad, and homemade rolls, for $12.99. Locations are 201 North Limestone, (859) 253-3135; 2750 Richmond Road, (859) 268-1666,; and 125 Southland Drive (which is carry-out and delivery only), (859) 313-5300, Go to Columbiassteakhouse.com.