I might be exaggerating, but in my estimation, a Fort Wayne food crisis is about to be remedied. As we noted a few weeks ago, Georgios Papadakis is set to open Georgios King Gyros in the space formerly occupied by Dairy Queen on the city’s east side. 

Papadakis has had the property at 1818 Coliseum Blvd. North for only a few weeks, but he’s been rushing to get everything together.

“Soon,” said an ambitious Papadakis about a possible opening day. 

“We hope to be open no later than Jan. 1. We are hopeful. We are just trying to get stuff together and open. Now it’s just the last few pieces.”

Papadakis says he has dreamed of an opportunity like this the past 15-20 years. 

He says once the property became available, it was a mad dash of activity.

“If you don’t do it, you won’t know,” he said about seizing on the opportunity. “I guess you just want to do something, right? You don’t want to just do nothing. You’ve got to give it a shot.”

After working at King Gyros establishments locally, he developed plenty of experience in what works and what doesn’t. And since he’s not affiliated with any other King Gyros stores, he can do it his way.

“I’m looking to try to serve the beef and lamb gyro, but also the original street gyro,” he said. “It is (called a) souvlaki, as they are served in Greece. But I’m looking for where I can order it and get it here. Hopefully, I will find a place that has it available.”

He anticipates being open daily with hours in the ballpark of 11 a.m.-10 p.m.

Along with Greek fare, he said, “We’ll have hamburgers, tenderloins, hot dogs, chicken sandwiches, chicken strips, fish, and some dinners.

“I’m also looking to get a shake machine to make homemade milkshakes.”

Shop Two Sixty begins pizza venture

Dom’s Pie Shop is now open at Draft Taproom, 1833 N. Wells St. 

The pizza and pie shop is the work of Shop Two Sixty and held their grand opening Wednesday, Dec. 13.

The so-called scratch kitchen will serve up sourdough pizza, grinders, appetizers, pastries, and actual pies. Those pizza creations include New York and Detroit Style and pizza by the slice. The food menu includes vegan and gluten-free options. 

Draft Taproom’s vision and passion is to partner with and support local small businesses. You’ll also find a plethora of creative drinks, such as micro beer, wine, ciders, and coffee, and plenty of local connections.

Brooklyn Pints taking some time off

In a recent social media post, the owners of Brooklyn Pints Microcreamery, 725 Union St., officially announced they’d be closed from Dec. 24-Jan. 31.

Posting they “needed to take back time for ourselves during out slowest month,” the small-batch ice cream shop vows to be reopen Feb. 1.

Before they temporarily close, they will host their final Beignet Day of the year on Saturday, Dec. 16, from 1-9 p.m. 

Sugar Creek Donuts open in Columbia City

Sugar Creek Donuts is now open at 200 E. Chicago St. in Columbia City. 

Open 6 a.m.-3 p.m. Monday-Saturday, Sugar Creek began from humble beginnings with home-cooked treats for church gatherings. With some inspiration and prodding from friends, Jesse and Elly Eisenhour and Dan and Julie Schuler dipped their toes into the water at farmers markets and a community event or two. 

Last summer, they took a leap of faith by sharing space at Junction Cafe and Home Decor before Junction Cafe relocated to at 322 W. Van Buren St. 

Voila! Sugar Creek Donuts reinvented and renovated the space and held their grand opening Dec. 9. 

You can have baked and glazed favorites such as cinnamon sugar, apple pie, hot cocoa, vanilla chocolate chip, and their Sugar Creek raspberry frosted treat. 

Almost all items are gluten- and dairy-free. If you’ve never tried Sugar Creek, there’s a great opportunity since they host a Christmas concert with Marcus and Marketo on Friday, Dec. 22, at 6 p.m.

Churubusco welcomes Pancake House

Churubusco recently welcomed a new breakfast spot when Little Turtle Pancake House opened just outside downtown in Turtle Town Plaza, 8475 U.S. 33. 

Operated by Daniel Molanco, his daughter Karen Romero, and his friend Gerardo Reyes, the restaurant opened in October and prides itself on serving large portions at a reasonable price. 

The restaurant is open 6 a.m.-3 p.m. Monday-Thursday and Saturday-Sunday and 6 a.m.-8 p.m. Friday.

Off the Eaten Path is the Whatzup weekly column that covers Northeast Indiana’s restaurant and food news. Send your news items to info@whatzup.com.