When Ben Futa was in third grade, he wrote down what he wanted to be when he grew up.
âIt said âone day I will open a garden centerâ or âI will make my living selling plants,ââ Futa said.
And now, heâs making good on his childhood aspiration.
Futa has opened Botany, a pop-up garden shop located in the dining room of Thyme of Grace restaurant in the River Park neighborhood. Itâs not a place you would commonly expect a garden business, but restaurant owner Michele Lankford and Futa have known each other for at least 15 years so it was a natural fit. Plus, Lankford said, she simply sees it as an addition to what she already offers.
When Ben Futa was in third grade, he wrote down what he wanted to be when he grew up.
âIt said âone day I will open a garden centerâ or âI will make my living selling plants,ââ Futa said.
And now, heâs making good on his childhood aspiration.
Futa has opened Botany, a pop-up garden shop located in the dining room of Thyme of Grace restaurant in the River Park neighborhood. Itâs not a place you would commonly expect a garden business, but restaurant owner Michele Lankford and Futa have known each other for at least 15 years so it was a natural fit. Plus, Lankford said, she simply sees it as an addition to what she already offers.
SOUTH BEND â Cocktail bar Spirited opened Tuesday in downtown South Bend. The bar at 105 E. Jefferson Blvd. was formerly owned by Tim Firestone and Brooke Donegan but closed in November 2020 partly due to the downturn caused by the coronavirus pandemic.
New owner Kurt Janowsky said the newer concept has a more speakeasy theme. According to its website, the bar is open Tuesday through Thursday from 4 to 11 p.m. and Friday and Saturday from 4 p.m. to 1 a.m. Keep an eye for Sundayâs Market Basket column with more details about the renovated downtown bar.
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During the five months of negotiation for the purchasing of Hensellâs Oaken Bucket, new owner Kurt Janowksy wanted to try out the competition. During those months, he visited other local establishments, known for their local crowd, burgers and fried food.
âI got a feeling for whatâs working and, granted, low prices are whatâs really attractive to people and a lot of places are busy because theyâre cheap,â he said. âBut we need to be busy because weâre excellent and, coincidentally or additionally, weâre inexpensive. But excellence is first. Thatâs the most important thing.â