Last chance to bid for closed Kettering restaurant’s equipment

This file photo shows a table-setting at the now-defunct Hawthorn Grill in Kettering. FILE

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This file photo shows a table-setting at the now-defunct Hawthorn Grill in Kettering. FILE

A Kettering restaurant that had a seven-year run before shutting down on June 30 is auctioning off several items of equipment.

The auction notice from Thompson Auctioneers says kitchen equipment used to prepare the dishes at Hawthorn Grill, and for its short-lived successor, Sweet Prince Deli, are scheduled to be sold to the highest online bidder.

>> RELATED: Kettering restaurant shuts its doors after 7 years

The online auction began Sept. 29, and end at 2 p.m. Oct. 17. Winning bidders can pick up the equipment on Oct. 23.

Credit: DaytonDailyNews

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Kettering restaurant shuts down after 7 years

Credit: DaytonDailyNews

(File video from July 1, 2017, when Hawthorn Grill/Sweet Prince Deli shut down)

The auction items include:

• True 3 Door Kegerator, Scotsman Ice Machine, True 2 Door Freezer

>> RELATED: 12 questions with Hawthorn Grill chef who recently won chef showdown (March 2016)

• True/Delfield Refrigerators, True Bottle Box, Warmers, Reach in Cooler

• HT-25 Steamer & Dish Machine, Flat Top Grill, Imperial Gas Range, Imperial Deep Fryer, Hobart 60 Qt Mixer, Hobart 1712 Slicer, Ice Wells, Prep Tables, Stainless Sinks, Mixers, Processors, Stainless Tables, Racks, Chairs, Booths, Pans, Utensils, and Glassware.

>> RELATED: Kettering fine-dining restaurant to become ‘Sweet Prince Deli’ (April 2017)

The Hawthorn Grill opened in 2010 and operated as a full-service restaurant until April 2017, when founder and owner Candace Rinke announced she was ceasing dinner service and re-branding as Sweet Prince Deli, a breakfast and lunch spot.

>> RELATED: Big changes on tap for Hawthorn Grill (February 2017)

Two months prior to that surprise announcement, Rinke had said she was tweaking the concept of Hawthorn Grill to make it more casual. She removed the white tablecloths that suggested fine dining and made changes to the menu for ease of preparation and quickness of service, the chef-owner said at the time.

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