Serving up good taste
New Hardin County restaurants bring variety, diversity to the table
By BRIAN T. KEHL
ELIZABETHTOWN — Norm Solomon is originally from Chicago. He has lived in Hardin County for 12 years now, and owns a textile company. Recently, though, he decided to try something different. He opened Norm’s Chicago Style Hot Dogs.
John Reiser, whose family has owned and operated Dairy Queens in the area for years, saw the need for a doughnut shop still open after 1 p.m. and opened Amazin’ Glazin.
Mario Bekiaris was approached by a local developer, and he and his partners realized Hardin County was in need of an authentic Italian and Greek restaurant, and opened the Gondolier, the only sit-down authentic Italian and Greek restaurant in the region.
And corporate research from Panera Bread suggested Hardin County could support one of the restaurants here, and according to Edith Dupin, president of the Elizabethtown-Hardin County Chamber of Commerce, the bread specialist had its second biggest opening week of any store.
With an estimated population in 2005 of 23,450 in Elizabethtown and a county population just short of 100,000, it doesn’t seem like the kind of place that could support so many diverse restaurants. But all of them, including new editions Hawks in Elizabethtown and That Café in Vine Grove, see Hardin County as a significant investment opportunity.
Two factors contribute to the attraction.
Bekiaris said after doing research, he found people in Hardin County, for whatever reason, spend more money percentage-wise eating out than in New York City.
Dupin said that’s because Hardin County always has been a regional hub.
“People look at us and think we’re a small town,” Dupin said. “But we’re a regional town. When people come to the hospital or shopping, they have to eat.”
She said things only will improve after the impact of realignment at Fort Knox fully comes into effect.
What also helps is each of the restaurants is unique, moderately priced and has good food.
Solomon decided to open his hot dog stand with his wife, Becky, partially because he missed food from home. He imports all-beef hot dogs from Greektown in Chicago and imported sesame seed buns. His dogs are not like any others in the area, rife with peppers and vegetables or chile, a hot relish and Chicago-style fries. Once customers find the restaurant, Solomon said they come back.
What adds to the flavor of the food is the restaurant itself. Patrons are allowed to sign the walls, and read and see who has visited before them.
“It’s different than anything else around here,” said Becky Solomon. “It’s good stuff — people like that.”
At Amazin’ Glazin’, John Reiser shows up to start making doughnuts around 12:30 a.m. At 5:30 in the morning, according to Beverly Kirby who helps run the store, people already are at the door. What’s more, people still are coming in at 6 p.m., as the store closes.
“The response has been really, really good,” she said.
At Gondolier, one of 28 Gondolier franchises in the country, the appeal is authenticity, said Bekiaris. Going into the restaurant is like going to Italy.
Our style, our environment, everything is designed to be like Italy,” he said.
They have built a rousing business drawing people from all over the county, especially Fort Knox.
People from Hardin County are well-educated about the food, he said, even though it is a bit different than what many residents are used to. And, what’s more, the regulars can be very personable. Last Wednesday, as he worked, a customer gave him a Super Mario doll from the Nintendo game.
At a packed Panera Bread on a rainy Tuesday afternoon, manager Paul Higginbotham said what makes his restaurant attractive, aside from the mellow music and comfortable décor, is the variety of foods, the atmosphere and the “quality ingredients” they use while still serving food quickly.
“Our goal is food within 5 minutes,” he said. “It’s a healthy option.”
Another selling point for all the restaurants is willingness to help customers learn about the product.
Norm Solomon gives samples of everything, while Bekiaris spends time explaining about the food itself. Panera has a basket of bread samples available as soon as a customer walks in the door, while at Amazin’ Glazin’ most people already are familiar with their sweet goodness.
Overall, all the restaurants have enjoyed an enthusiastic response from the public and plan to keep serving as long as Hardin County goes out to eat.
Brian T. Kehl can be reached at 769-1200, Ext. 234
ON THE MENU
Amazin’ Glazin’
515 N. Mulberry St.
Elizabethtown
(270) 360-8571
Opened: July, 2006
Menu: Specializes in doughnuts and coffee drinks
Prices: Range from $.39 for a glazed doughnut to $4.99 for an entire cinnamon bun
Hours: 6 a.m. to 6 p.m. Monday through Saturday, 6 a.m. to 2 p.m. Sunday
Norm’s Chicago-Style Hot Dogs
910 N. Dixie Ave.
Elizabethtown
(270) 769-6676 or www.normschicagostyledogs.com
Opened: May 5, 2006
Menu: Specializes in Chicago-style hot dogs, sandwiches and Italian sausages
Prices: Range from $1.29 for a corn dog to $5.29 for a Greek Gyros
Hours: 11 a.m. to 8 p.m. Monday through Friday, 11 a.m. to 4 p.m. Saturday, closed Sunday
The Gondolier
2414 Ring Road
Suite 100
Elizabethtown
(270) 982-3333
Opened: April 2006
Menu: Specializes in authentic Mediterranean food, specifically Italian and Greek, and includes pizzas
Prices: Range from $2.99 for fresh-baked bread sticks to $16.99 for a Zorba Special Combination (excluding pizzas)
Hours: 11 a.m. to 10 p.m. Monday through Thursday, 11 a.m. to 11 p.m. Monday Friday and Saturday
Panera Bread
10115 Towne Drive
Elizabethtown
(270) 737-0250
www.panerabread.com
Opened: August 8, 2006
Menu: Specializes in different types of fresh bread baked daily, but includes a variety from scones to pizzas, soups and sandwiches and specialty coffees and teas
Prices: Range from $.89 for a bagel to $8.99 for pizzas
Hours: 6 a.m. to 9 p.m. Monday through Saturday 7 a.m. to 8 p.m. Sunday
