Elwood’s Shack has reopened
The inspections are done, the certificates have been issued, and the posters are back on the walls. So rejoice, Summer Avenue fans: Elwood’s Shack reopened at 7 a.m. March 17.
Fish tacos are back. You can get brisket, breakfast burritos, burgers and pimento cheese.
“Everything is back,” said owner Tim Bednarski. “100 percent of the menu is coming back. We will be working all night.”
Elwood’s Shack, a Summer Avenue institution though it’s been open only a bit shy of five years, closed Dec. 12 after an early morning fire caused by wiring in a TV. Dealing with two insurance companies meant that reopening took about twice as long as Bednarski expected.
“I think it’s been three months and four days, or something real close to that,” he said. “I thought I’d be reopened in a few weeks, no more than six.”
Almost everything was salvaged from inside the building — the old fish krills, deer antlers, sports memorabilia, even business cards. It’s all back, just where it was.
“I took a picture of this so I could put all the business cards back exactly where they were,” Bednarski said, pointing to a post by the cash register. “It is as close to how it was as it’s possible to get.”
A couple of things changed that customers should like: There’s a separate register for takeout orders, so no more standing in a long line to pick up an order you called in. And beginning Monday, Bednarski will once again be serving house-made pastrami and corned beef.
“I’m superstitious,” he said. “It takes three days to make it, starting from a brisket, and I didn’t want to jinx anything. But it’ll be ready Monday.”
All of his employees are returning, and the hours of operation are the same, 7 a.m. to 9 p.m. Monday through Saturday and 8 a.m to 3 p.m. on Sunday. He serves breakfast every day and also offers brunch on weekends.
As for Elwood’s Shells: Yes, it’s still opening. The food truck that will stay next to the shack at 4523 Summer (in the parking lot of Lowe’s) will open in about six weeks or so.
“Right now my only goal is to get my people working and my customers fed,” he said. “I can’t tell you what a relief it is to have the doors open again. It’s like the weight of the world has been lifted from me.”