Sign In | Create an Account | Welcome, . My Account | Logout | Subscribe | Submit News | Contact Us | All Access E-Edition | Home RSS

Sauerkraut pizza, anyone?

That, and more, on the menu at village eatery

April 26, 2008
By Cathy Willoughby,
GREEN SPRINGS — Light fruit salads that accompany homemade pizzas, as well as barbequed specialties greet hungry patrons of Papa Jimmie’s in downtown Green Springs at 121 S. Broadway St.

Owned for the past three years by James and Vi Kleinhans of Bascom, the restaurant was a new endeavor for the couple. Jim had worked as a certified welder for Epco in Fremont; Vi had worked at various restaurants in different roles.

Each of them have a specialty they prepare for their guests. Jim smokes the meat and does the barbequing. Vi enjoys preparing the pizzas, making her own pizza dough from a recipe she developed, and makes the sauce.

“We have smoked ribs, brisket, chicken and pork,” Jim said. “Our pizza dough is unique, different than you would get at other pizza shops.”

Other unusual treats are duck butter, an appetizer that resembles a small cheese ball that is served with pretzels, buffalo burgers and grape salad.

“Everything on the menu can be delivered,” Vi said. “We deliver to all of Clyde and Old Fort. We want to start getting over to Fremont more, and we deliver to Bettsville now.”

Daily specials also are offered, and favorites include the open-faced roast beef sandwich, Lake Erie perch and sauerkraut pizza. They also are hoping to expand the amount of catering the provide for area gatherings.

“We make our own cole slaw, baked beans, everything is our own homecooking,” she said. “We use the top-of-the-line ingredients.”

Vi said the restaurant always opens at 11 a.m. Monday through Saturday, and serves breakfast 9 a.m.-noon Sundays.

Article Photos

James and Vi Kleinhans own and operate Papa Jimmie’s in Green Springs.



I am looking for:
News, Blogs & Events Web