Larkspur suffers $150,000 in smoke damage

WICHITA — An early morning fire caused $150,000 in smoke damage at Larkspur in Old Town.

“What a bummer,” owner Ty Issa says.

The fire started at a dryer in a storage room behind the kitchen.

Police officers patrolling the area noticed smoke coming from the building at 904 E. Douglas shortly after 12:30 a.m. today.

Firefighters forced entry through the front door and found smoke throughout the building, says Capt. Stuart Bevis.

They discovered a fire in a back room where a dryer had been drying towels.

“The fire was contained to a pretty small area,” Bevis says, but he says there’s substantial smoke damage.

Issa was sleeping at home when he got a call from his alarm company.

“I’ve been up probably all night,” he says.

Still, Issa says, “I’m happy it’s contained to that kind of damage.”

He’s fully covered by insurance — including for lost revenue — but the situation is a huge headache.

“The inconvenience of all this is just like we’re in the construction business,” Issa says.

Larkspur needs mostly cosmetic repairs, which Issa hopes take no longer than a week or 10 days.

“If I can get all these people to work on the weekends, that’s what they’re promising right now.”

There also will be an extensive four-day cleaning.

“So it will be the cleanest restaurant in this town.”

Delano Bakery eyes Central & Oliver Dillons

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College Hill residents have been hoping for a new grocery store to replace the former Dillons at Central and Oliver. That may not happen, but the next best thing could.

Owners of the more than 17-year-old Delano Bakery, which sells its bread at Dillons and to area restaurants, are eyeing the space for their first retail outlet.

Brant Dumford (pictured right), who owns the business with his father, Kelly (left), and brother, Cy (center), says the holdup is the landlord is worried how the bakery could affect Sugar Sisters Bakery & Cafe next door. delano

But Dumford says his business is strictly about making and selling bread while Sugar Sisters is a restaurant.

“We like to stay with the custom artisan specialty breads, and we don’t want to push anybody out of business anyway,” he says.

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