A change is in the works at Scotch & Sirloin

WICHITA — An ownership change appears to be in the works at one of Wichita’s most-storied restaurants, but no one seems to want to discuss it.

According to a filing with the state, Steaks R Us has applied for a liquor license at the Scotch & Sirloin.

Mike Issa, who is in business with his brothers Ty and Ali at several restaurants, is the applicant.

Mike Issa didn’t return a call for comment. Neither did Scotch co-owner Lindy Andeel.

Ty Issa demurs when asked about a possible purchase.

“Every time someone sees me having dinner with Lindy, they assume I’m doing something,” he says.

Scotch co-owner Sonny Glennon, who has been the face of the restaurant for years as the ever-present host, does not want to discuss a possible transaction with the Issas.

“I don’t know what you’re talking about,” he said when initially asked about a sale last week.

This week, Glennon suggested asking the Issas what’s going on.

Doug Farha also is an owner of the Scotch. He did not return a call for comment.

The Issas own Larkspur Bistro & Bar in Old Town, YaYa’s EuroBistro in Bradley Fair, Hereford House at Terradyne Country Club, Heat Cigar & Hookah Lounge near Central and Rock and some IHOP restaurants in Wichita and Emporia.

Their deal at the Scotch is expected to close about a month into the new year. Look for more details soon.

Stroud’s staying put for now

WICHITA — Stroud’s is going to remain where it is — for now.

There was a chance that the longtime Wichita restaurant on Hillside near 37th Street North was going to move, but owner Doug Farha has signed a new lease with options on how long he will stay.

“It’s hard to duplicate that building,” Farha says. “It’s an old building . . . but it’s got a lot of character.”

The building is out of the way compared to a lot of restaurants more prominently located, though.

“I hope we can bring it back to get some additional exposure on it,” Farha says of remodeling plans he has.

“We’re going to be fixing up the outside of the building,” he says. That includes changing the entrance of the restaurant from the rear to the front.

“We’re looking forward to getting it spruced up and staying there for the time being,” Farha says. “It’s a great destination location.”