Buffets Restaurants Holdings, which operates at least three restaurants in the Indianapolis area, has filed for Chapter 11 bankruptcy protection for a second time and plans to close 81 underperforming eateries.
Virginia Kay's, a year-old Indianapolis-based doughnut manufacturer that opened a cafe at 2402 N. Meridian St. in September, has gone out of business.
Real estate and furnishings for the Glass Chimney and casual-dining neighbor Deeter’s will be auctioned at 10 a.m. on Wednesday. The long-time restaurants closed this summer.
Among the casualties is the downtown restaurant Hue and Carmel’s The Glass Chimney. El Rodeo, Eggshell Bistro and Hotcakes Emporium are among those opening locations in the area.
An unidentified restaurant and bar is set to sign a lease by Sept. 1 to assume the Meridian Street space Jillian’s has agreed to relinquish as part of a lease dispute with its landlord. The entertainment complex will continue to operate on the second and third floors.
Demise of Castleton eatery marks end of family’s 122-year run of owning restaurants here.
The Laughner family has closed the Loon Lake Lodge in Castleton, ending a 122-year run of operating restaurants in Indianapolis.
Bobby Joe’s Beef and Brew, a popular home-grown restaurant at Southport Road and Interstate 65,
has closed. Riviera Maya, billed as an authentic Mexican restaurant, is slated to replace Old Town Ale
House in Fishers
At least 10 local Starbucks stores are slated to close by early next year as part of a 600-store nationwide purge. The chain
has named only 50 of the stores it plans to close, including two in Indiana, but it has notified the others. Those include
at least six in Indianapolis and stores in Carmel, Greenwood and Beech Grove.
Lured to America in 1967 by brothers who owned restaurants in Cincinnati and Indianapolis, Dieter Puska has spent the past
32 years–nearly half his life–as owner and chef of the elegant Glass Chimney restaurant in Carmel. So it was a bittersweet
moment when he told his employees this month that he is hanging up his chef’s coat and giving up his 70-hour workweeks to