Filini’s new Doggie Happy Hour a hit

Happy hour in the New Eastside has officially gone to the dogs.

Filini restaurant, located at 221 N. Columbus Dr., has a new “Bring Your Own Dog” pooch party happy hour every Wednesday though summer. “There’s so many dogs in the neigh- borhood, we needed to be able to offer something more for them,” says Radis- son Blu General Manager Bob Shelley.

Charlie the Goldendoodle with owner Jessica Kim at Filini’s “Bring Your Own Dog” happy hour. Filini, 221 N. Columbus Dr. Event runs every Wednesday, 4:30-6:30 p.m., during sum- mer. Photo: Tricia Parker

The weekly happy hour, from 4:30-6:30 p.m., offers a $5 “Canine Cuisine” menu that could easily best many two-legged versions. Doggie diners can choose from a grilled chicken breast, bacon hamburger, “Lost Me Lucky Charms” turkey meatballs and a “Frosty Paws” frozen treat. All mains come served on a bed of rice and carrots.

“It’s a balance between protein and veg- etables,” says Shelley. “We didn’t want to overload carbs on the dogs.”

At the kickoff party June 21, customers had no qualms about barking their orders.

“Charlie literally devoured the burger in my hands,” said owner Jessica Kim, whose Goldendoodle used her natural charms to win over waiters. Across the patio, Peanut the Shih Tzu faced a few more obstacles to enjoying the party. Peanut is in his teens, is blind and is on five heart medications, which means he can only eat prescription food.

“Just being outside, smelling the smells, is very enjoyable for Peanut,” said his owner, Jeff Mishur, although he ad- mitted it “killed him” not being able to order for Peanut or his foster brother, Panda. “These are top-notch dishes,” said Mishur.

While Doggie Happy Hour is scheduled for Wednesdays, Shelley said the Canine Cuisine menu will be available all week. Doggie bags are included, but dishes tend to disappear as soon as they come.

“Telli loves to try doggie menus,” says Janice Suerth, about her 16-year-old rescue, who polished off all three mains. “It makes him happy.”

— Tricia Parker, Staff Writer

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