The newly opened Melt Shoppe offers a mix of old and new, with a Prohibition theme and tablets that show guests their options.

“It’s this idea of taking different elements and creating a fun mix.” said owner Ammar Mufleh.

Colleen Jenkins, director of hospitality, said Melt Shoppe, which opened Tuesday, aims to provide fine dining, yet offer food everyone can afford.

Melt Shoppe was originally going to open in October or November, Jenkins said.

“As far as construction and things like that we kept getting our dates pushed back,” Jenkins said.

Jenkins said Melt Shoppe features a “construction menu” which allows guests to build their own orders. Macaroni and cheese and grilled cheese can be made with a variety of meats and cheeses, from basic to expensive.

Melt Shoppe also offers salads, roasted chicken, deep fried chicken and New York strip steak.

Many of the ingredients for these foods come from the local area.

“I was intrigued by the opportunity to capture the movement toward locally-sourced produce [and] ingredients,” Mufleh said. “We’re sourcing as much as we can within a local parameter.”

This includes getting local poultry, meats and cheeses. Mufleh tries to maintain a 30 to 45 mile radius for obtaining ingredients.

“Our menu is tied to the seasons,” Mufleh said.

While the restaurant is looking to get more local beers on tap, some customers enjoyed the drinks prepared for them.

“They know how to make an old fashioned, that’s rare,” said Logan Buck, a graduate assistant at the University.

Milkshakes and malts are also featured.

Mufleh said Roger’s Drugstore used to occupy some of the space where Melt Shoppe is.

Being able to get a milkshake at a drugstore is “part of the American culture that has somewhat faded,” Mufleh said.

“We have a lot of interesting places to eat [downtown]” said Barbara Ruland, executive director of Downtown Bowling Green.

Melt Shoppe will be another unique, non-chain restaurant, Ruland said.

Since it isn’t a chain, customers can help to shape the menu.

“It’s very interactive through social media and our in-house tablets,” Mufleh said.

The tablets can feature items, but they can also be used to take suggestions for new ingredients.

Guests had positive things to say about Melt Shoppe once it opened.

“The food was very good. They have a few kinks to work out with the timing, but it was very good and I think it’ll improve,” said Chrissy Jones.

Ruland hasn’t been to Melt Shoppe yet, but she is looking forward to it.

“It’s got a focus on cheese and ice cream, two things I really like,” she said.