Bit of the Bronx comes to Jasper; Flying Saucer relocates


By Linda Negro
Wednesday, June 24, 1998
Originally published in The Evansville Courier - Tempo Food section

A New York-style deli has arrived In the Tri-State with the opening of Bronx Bagel in Jasper, Ind.

New York native Dr. Richard Moss, a surgeon and ear, nose and throat specialist, grew so hungry for his native food that he opened the restaurant late spring.

The restaurant is at the corner of U.S.231 601 Newton St. and Sixth Street.

Moss recruited New Yorker Anthony Bariba to direct the restaurant, in an effort to recapture his home tastes.

The restaurant features all types of bagels (from poppy seed to raisin) and spreads (from cream cheese to hummus) in addition to New York deli sandwiches such as roast beef, turkey, Reuben, corned beef, pastrami, veggie burgers and knishes.

Onion rings, burgers and hot dogs are also offered.

In addition, the bakery produces cheesecakes, pastries, Danishes, cheese and apple turnovers, fruit-filled tarts, baklava and giant cookies with macadamia nuts.

The restaurant has seating for 40, with room to expand next door.

Moss is proud of a 20-by-10-foot canvas painted by Wendell Field which depicts the merging of New York and Jasper.

Hours are 6 am. to 6 p.m. Monday through Friday and 7 am. to 4 p.m. Saturday. Sunday hours (7 a.m. to 4 p.m.) aren't expected to begin until late July or early August.

For more information, call (812) 634-7569.

The Flying Saucer is about to land back in the Tri-State.

The restaurant, moved for redevelopment, is reopening on the corner of Fifth Street and the Main Street Walkway.

A tentative opening is set for July 3. Popular sandwiches such as the Super Nova and Neptuna will be back, and the new restaurant will also sport a salad bar and a hot bar featuring vegetarian entrees in addition to meats.

The restaurant will be open from 8 a.m. to 5 p.m. The owners plan to expand to a night schedule after a liquor license is obtained.

(To be considered for "Tidbits," restaurants changing locations, adding to the menu or introducing a chef should contact Linda Negro by telephone at 464-7504)


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