When I was five years old I lost my first tooth eating strawberry shortcake with my father at Bernice's cafeteria at 52nd and College. It was a big deal for me and a childhood memory that I have not forgotten. One day in the 80's I was hunting down my UPS delivery man and found him eating lunch there with other drivers. Some things have changed - others have not. UPS drivers probably never sit down at lunch together anymore and since the 30's there has been a restaurant on the west side of 52nd and College. Who was to know that decades later I would grow up and be a business owner on that same corner? On occasion I write about the corner in this column because of late it has become a hot topic. Pun intended since there was a devastating fire last August at the restaurant which since the late 80's has been known as The Aristocrat Pub. I am repeatedly asked what is going on so, since we are approaching the anniversary and the rebuilding is in full swing, I thought you might like to know that what once was, all those decades ago, still lives on in the restaurant world but as everything else has evolved technologically and ecologically, so has this. Again, some things have changed - others have not. There will still be a bar side and a family side. There will still be deep rich wood with the same antique pub feeling as before. The signs, the patio and the menu will remain the same. The Hog Eye Navy, local musicians, will be back to entertain with their songs and traditions as they have for twenty-five years. The existing landscaping and garden, which is a certified wildlife habitat with the National Wildlife Federation will be maintained. What will be remarkably different is the practices put into place in order to seek certification as Indiana's only Four Star Green restaurant. It is proposed that the patio's fabric awning be replaced with a solid-surface, recycled, slate material awning with copper gutters for rainwater collection to serve the garden.

The rest of the proposed green check list is as follows: 6 solar panels for hot water; flow rate on prep sinks; low flow pre-rinse valves; Energy Star equipment and dish machine; Energy Star HVAC; touchless sensors for restrooms (possible waterless urinals); all plastic, glass, aluminum, cardboard and shredded paper recycled; separated sewer water from kitchen with use of an 1,100 gallon grease trap; recyclable carryout containers with a possible reusable bag program; new certified windows; recycled glass in the floor consisting of 2,000 pounds of crushed beer and wine bottles; recycled materials for the wall coverings, booths, back bar, trim and cabinetry; natural light in the kitchen plus sky lights upstairs; LED lighting; double sized bike rack; sustainable food; compost; perhaps generated wind power. Down the line a roof-top garden growing vegetables and herbs is proposed. It is stated that a living roof would reduce the energy consumption up to 30% and decrease the amount of rain water into the city sewers. The bottom line is that becoming a Four Star Certified Green restaurant would reduce their carbon footprint by 50%.

Owner Rick Rising-Moore has been adamant that all of this work be done by local contractors. That has not been an easy task. His insurance company was intent on a crew from Tennessee. But local won out. Thirty-three local businesses have been employed with nineteen of them within two miles.

Look for an August opening unless unforeseen setbacks occur, which has been the case with the brick exterior. It is no longer the old glazed yellow. The heat popped it off so now the only noticeable outside difference is the red brick. It never looked bad from the front but the fire damage from the back told the story.

Now, if I could suggest adding strawberry shortcake to the menu. . . ..it would be fabulous with that breaded tenderloin that I've been craving.