Wick's Pizza remodeling is described.

Last week, I stopped by the former Speakeasy to see how the remodeling is coming along as Wick's Pizza prepares to open on October 7. Because the camera was left at home, you'll have to rely on these written descriptions.

The bar side is largely unchanged, with the exception of a banquette built into the rear right-hand side, by the kitchen entrance.

In the south sector where the stage used to be, there is now an attractive rectangular bar area constructed from original brick and copper sheets. The bar top is being made from the same rock-solid, ancient poplar boards used on the elbow bars at Bank Street Brewhouse.

A walk-in has been built in the rear left corner and enclosed by brick and drywall. Draft beer will be stored within, and a long-draw glycol draft system installed to carry the beer to the bars. Wick's evaded interference from the Hour (Tower?) of Power on Main by means of the ATC's historic district (HD) permit exemption, which apparently offers better terms than the prevailing quota but isn't quite as good as the riverfront development exemption.

(Will the ACLU please contest the ridiculous "too near a church" provision in Indiana's alcohol rulebook? I can't think of a more egregious example of spitting in the face of church-state separation than allowing a church to impede our right to drink alcoholic beverages.)

Wick's is completely re-equipping the kitchen, and all the remaining kitchen equipment from Speakeasy times has been purchased and removed for use at another developing downtown location with a Mexican theme, i.e., the new La Rosita's location at the southeastern corner of Spring and Pearl. I'm told the Rosita's relocation is a done deal, although there are no "done by" projections.

You'll see this paragraph in my Thursday Tribune column:

We’re now seeing the result take shape. It’s an organic, local, homegrown restaurant and bar quarter, one made possible largely without the far more expensive expedient of paying the Cordish Company to import cookie-cutter chains.

With the advent of Toast on Market (September 29) and Wick's Pizza, and with the impending La Rosita's move, it seems to me that most of the elements are in place. It's time now for a collective marketing effort.

Any volunteers to herd the cats?