News4U Online RSS Feed

Rick’s 718

Rick’s 718 — Thu, 25 Feb 2010 14:34:05 GMT

“A friendly little bar.” That’s the simple but apt description given by both Rick Kennedy and his sister, Tina Byrns, about their establishment located virtually in the heart of River City at (where else?) 718 3^rd Avenue, right along Columbia Street.

When I came in on a chilly, snowy afternoon recently, Rick’s 718 was in the middle of their Mardi Gras celebration. And so to begin with – and in a departure from the form I usually like to employ – I’m going to describe a menu item you’ll not find there the rest of the year. But it was so incredibly good that I can’t help myself. Here it is: I had the best raw oyster, still alive and kicking, and just shucked from a shell the size of a circa-1989 cellular phone, that I’ve ever eaten in Evansville. Or anywhere else more than a few miles from any coastline.

I bring this up because it shows that this “friendly little bar” goes the extra mile when selecting the items they serve to their customers. The oyster was so fresh, so delectable, so satisfying, that it didn’t need the typical sprinkle of hot sauce or side of cocktail sauce in which to dunk the doomed mollusk.

Now, on to the rest of the story, as the late Paul Harvey would have said. “My mom kind of raised all of us up in a bar… the Silver Dollar, Gemeca Bar, there were several our mother worked in,” Kennedy says.

After a career in the concrete business, Kennedy decided it was time to get in the bar business that he’s been around for so long. So, in June of 2007, he acquired the business and set about to putting his own local touches to the place.

“We wanted to give people home cookin’. We don’t cheap it,” he relates. “The mashed potatoes are real potatoes – they’re not instant or anything like that – we use good-quality meats. Most of the stuff, we get from Farm Boy Food Mart and Dewig’s up in Haubstadt. The ground beef is always fresh, never frozen – we get that from Wesselman’s – all ground chuck.”

This use of local ingredients at a wholly-locally owned and operated establishment is refreshing for those of us who appreciate such things. And it speaks to Ricks’ ability to provide a menu that Evansvillians want on a day-to-day basis.

With five employees, Rick’s 718 satisfies the breakfast, lunch and dinner cravings of anyone over the age of 21 who wants homemade, homestyle food. Rick’s personal favorite is the open-faced beef, cut from fresh top round and served with fresh mashed potatoes and gravy. And it’s a steal at a price of under $5.

According to both Kennedy and sister Tina, Strombolis are a big hit with the public, as are their brain sandwiches, a tasty treat served at only several select area restaurants. But, in keeping with the “keep it local” theme, Rick Kennedy knows what people in Evansville like to eat, and so he delivers on that.

An Evansville (and in a greater sense, Hoosier) favorite is the wonderful tenderloin sandwich. “I make my own,” says Kennedy. “Then slice them myself, tenderize, batter dip and fry them.” The wonders of a well-made tenderloin sandwich can’t be overstated.

The savory, tender pork chops at Rick’s are hand cut in house from a larger portion as well, and are featured as the plate lunch meat item on Tuesdays.

Plate lunches – another Evansville favorite – are something to look forward to throughout the week at Rick’s 718. Staples include Thursday’s country fried steak and fish on Fridays. Wild card selections can be found on Mondays and Wednesdays, where the choices may include anything and everything from chicken Cordon bleu to spaghetti to chicken and dumplins to meatloaf, goulash and lasagna. Each and all are prepared with the same affection and eye to quality as the rest of the regular menu selections. And at a price of only $5.25, a choice of two side items and bread, lunches during the work week are a tasty, filling, homestyle break to look forward to, no matter where in the city you may find yourself. After all, Rick’s 718 is within minutes of virtually everyplace in Evansville proper, particularly downtown and the Deaconess campus, where so many people work day-in, day-out.

A word has to be said of Rick’s 718’s breakfast. Third-shifters – or anyone hungry for a homestyle way to start the day (and support their local business, for fewer dollars than the chains) will find plenty on the morning menu, the items of which are served from 7 a.m. to 10:30 a.m. Eggs made any way, including loaded omelets, fresh breakfast meats, French toast, biscuits and gravy, fried potatoes and hash browns, pancakes – all are offered at a price that doesn’t go over $6 (the Western omelet, big enough for the hungriest person out there is only $5.55).

Local local local. That’s the underlying theme at Rick’s 718. It’s all done with love and affection, and of course, in keeping with their motto, friendliness.

Do visit Rick’s 718 soon. I can vouch for the quality and taste. You’ll have to go for yourself to be welcomed like an old friend.

Rick’s 718 • 423-0872 • Hours – Monday through Saturday, 7 a.m. to 3 p.m., Sunday, 10 a.m. to 12:20 a.m.

______________________________________________________________

Credit Dylan Gibbs

Cancun Mexican Restaurant

Dylan Gibbs — Mon, 25 Jan 2010 11:23:58 GMT

Every great once and a while, you dine upon a meal that for reasons of taste, timing, setting, mood and a host of intangibles, just makes you happy. One of those moments of happiness that borders on euphoria, when your stomach is exactly the right kind of full, when every scrap and morsel settle together like a snug jigsaw puzzle, when – maybe because of a perfect dose of capsaicin – endorphins rush around your body, which flat-out feels good.

Perhaps I’m setting up my recent experience with Cancun Mexican Restaurant’s cuisine with superlatives that are difficult to believe, but (I did mention timing as a reason) these feelings were exactly mine on a too-cold day when I dove into a smattering of select items from Cancun’s menu.

Unfortunately I can’t answer one of the questions people are bound to ask if they’ve never been to a new Mexican eatery: “How are the margaritas?” I’ll venture a guess that if as much care and quality is applied to their tequila-laced creations as they do to the food, I feel pretty confident Cancun’s ‘ritas are top-notch.

But I can answer several questions I’ve been asked personally about essentials in any authentic Mexican establishment: “How’s the salsa? The chips? What about the guacamole?”

The reigning king of condiments is piquant and just-right in the spicy department, perfectly textured, and the slightly bitey cilantro flavor neither over- or under whelms. Chips are fresh and crisp, with the right amount of salt for any reasonable person. And the guac’ is built of layers of citrus and spice, with nice and irregular chunks of avocado. Having addressed the “bread and butter” items we generally encounter first when dining at a Mexican restaurant and giving each a solid “A,” let’s move on to the entrees.

First off, after whetting my appetite with salsa and chips, I sampled the Rio Grande, which is two tilapia fillets seasoned with Cancun’s “Aztec Seasoning” accompanied by rice (one of the finer, more delicious Mexican-style rices I’ve tried), along with a fantastic mix of sautéed peppers, squash and mushrooms. The fish was spot-on, perfectly flaky, plump and juicy and the seasoning, while spicy, would be tame enough for all but the most sensitive tongues. The vegetable/side mix couldn’t have been a more perfect compliment to the tilapia, which I’ve since tried – and failed – to recreate at home.

On to the Pollo Cancun – marinated chicken breast and grilled shrimp with melted cheese, sautéed onions as toppings. What incredible flavors… this, much like the Rio Grande, shows that there is thought, care and experience that go into these dishes. The tastes mingle together as if in a dance of sorts, which I know sounds sort of corny, but when you try to put a metaphor to something as subjective as taste, this works for me.

Yes, there was more (I did not, in fact, eat all of each of these entrees). T-Bone Cancun was next. Angus beef, again with much depth of flavor – I don’t know what the t-bone was marinated in, but man was it awesome – accompanied by fries and rice. I’d never tried a steak or a burger from an authentic Mexican eatery, but I am glad that I did (okay, to be truthful, I did eat all of the steak). Again, flavors – such a complex and wonderful array of complimentary flavors – are the stars here.

But flavors and textures, the interplay of savory, salty, spicy and sweet were to me expressed most notably in Cancun’s Paella. To be quite fair, this is not the classic seafood paella well-known in Europe’s Iberian Peninsula. But this one is delicious nonetheless. Hearty and well-proportioned, Cancun’s version includes charbroiled chicken breast, shrimp, steak and their Aztec Seasoning along with a mix of bell peppers, onions, tomatoes and rice. And while there is no saffron, there is – once again – that intangible and difficult to pin down dance of flavors that pull the triggers on each and every taste bud. Of each entrée I had the chance to sample (and thank you, by the way, to Cancun for being so generous); their Paella was the most interesting, most delicious and most skillfully executed. Each was very, very good; this was outstanding.

If you enjoy Mexican food, there is no chance of being disappointed here. If you appreciate the possibilities afforded to you when a dish has had some serious thought put into it – how this texture plays off that, why a certain spice or sauce heightens the overall flavors of a certain meat or vegetable – if you appreciate the ever-shrinking art of subtlety, you’ll also enjoy Cancun.

You may also find yourself brimming with happiness, as I was, thanks to a meal.

Cancun Mexican Restaurant has two locations: 10604 SR 662 (Outer Covert Ave.) in Newburgh and at 341 S. Green Street in Henderson. For a really fun time, on the last Saturday of each month, the Newburgh location brings in a mariachi band, which launches into it at 5:30 p.m. Contacts for each restaurant are 812-490-9936 (Newburgh) and 270-826-0067 (Henderson). You can also find them on the Web at CancunMexicanRestaurant.info.

_________________________________________________________

Pictures by Keith Lacrosse

2 Daddy's Pizza

Dylan Gibbs — Mon, 28 Dec 2009 12:40:52 GMT

So what happens when a culinary school graduate with an entrepreneurial spirit decides to open up a pizza place? You get a selection of menu items that doesn’t cut corners with inferior ingredients. You find locally-purchased meats and other products used for not only a 2 Daddy’s pizza, but for entrées such as lasagna, classic grinder sandwiches and more. And you also get a wealth of knowledge derived from owner Andrew Klipsch’s time at not only one of the top culinary schools in the nation, but at over 30 different restaurants Klipsch has had a hand in opening throughout his career.

Klipsch is an Evansville native, but his relationship with food has taken him to locations as far-flung as Massachusetts, Detroit, Las Vegas, Indianapolis, Chicago and various points in between. All that traveling, working and learning helped lead him to develop the starting point for what would become 2 Daddy’s Pizza.

“I noticed when I was living in Las Vegas,” Klipsch says, “is that there were no good pizza places. It was all chains. One of the places that had decent pizza was the New York Casino; they had a decent pizza styled after the pizza that’s popular in New York. But it paled in comparison to whenever I would fly to New York and have pizza there; I could get better pizza on the street [in New York] than what they had in the casino.”

That experience lingered, and reemerged when it was time for Klipsch to come home. He and his wife and kids came back to Evansville after many years of traveling. A partner of his suggested that Klipsch open a pizza place in Evansville as part of a successful small chain of Chicago pizzerias that both enjoyed. “But the supply chain wasn’t here,” Klipsch says of that plan. “We couldn’t get the products [to use in the restaurant] down here”

Undeterred, Klipsch decided to make his own pizza and do things independently. He experimented with some recipes – making a point of using locally-sourced ingredients – and the result was a pizza that was better than the product coming from the small chain Klipsch was thinking of operating.

And I can personally attest that that – better pizza – is a near-understatement. After eating (okay, eating is the wrong word… devouring would be more apt) several kinds of 2 Daddy’s pizzas, and most recently the “Kitchen Sink,” I can safely say that I’ve had the best pizza in Evansville I’ve enjoyed in years. The handmade crust, the freshness and quality of the toppings, the savory/sweet sauce, and the combination of flavors all add up to flat-out delicious stuff.

The notion of combining flavors is something I think is one of the more interesting aspects of Andrew Klipsch’s and 2 Daddy’s Pizza’s story. Being a culinary school graduate, Klipsch is trained in the ways flavors play with and against each other. Taking the basics of sweet, savory, salty and bitter, addressing the notion of an ingredient’s texture into the mix and giving thought to the proportions used, Klipsch’s masterwork, the Kitchen Sink, is the best example of a calculated flavor profile that’s just perfect. I had the Kitchen Sink most recently on Daddy’s crust, the Chicago-style crust that I must recommend you try (they also do hand-tossed). And the ingredients aren’t what I would normally consider putting together: Sausage; mushrooms, ham, onions, green peppers, pepperoni (okay so far…); black olives, banana peppers and pineapple.

Here’s where Klipsch’s knack for exploiting the best of each ingredient comes in. The proportions of each item are on the pizza in such a way as to achieve a sort of Yin/Yang harmony of sweet and savory, crunchy and soft, chunky and smooth. The Kitchen Sink represents the best a pizza can be: A flavor explosion, full of complexity and somehow, simplicity at the same time.

My experience with 2 Daddy’s lasagna was similarly impressive. There’s nothing particularly fancy about it – it’s your standard lasagna, at least in terms of the way it’s put together. But again, Klipsch’s culinary training shows in the way the meats and cheeses work with the pasta and all the myriad seasonings to create yet another example of how a person who knows the way flavors play nice with each other – if they’re combined a certain way.

2 Daddy’s Pizza has been open for nearly a year, and is the exclusive restaurant for Little Cheers. Both share the underground space in the Hilliard Lyons Building at the corner of 4^th and Main in downtown Evansville. They also do something else unique – offer delivery to any place in Vanderburgh County. Their 2 Daddy’s thick crust pizzas will stay hot more matter where you may be in the county (Klipsch has tested this), so whether you’re calling from the east side of County Line Road or from Lost Creek Drive off Petersburg Road, an awesome 2 Daddy’s Pizza is a quick phone call away.

Klipsch also offers a chance for people to dine on other fare he’s perfected through Chef’s Table Catering, a service handy for meetings, themed parties, receptions of any kind or just about any other event that has a number of hungry people in attendance. The catering menu offers a vast array of choices, from pizza to sushi, steaks and upscale Hors-D’ouvres.

Give 2 Daddy’s Pizza a call at 812-455-9052 or
812-454-1097 for delivery or more information.

____________________________________________________________

PHOTO CREDIT | 2 DADDY'S PIZZA // DYLAN GIBBS

Cricket's

Dylan Gibbs — Mon, 23 Nov 2009 10:57:10 GMT

Cricket’s is one of those places I’ve been to off-and-on for years. As a former eastsider who spent a fair amount of time starting an evening out with friends in Newburgh and then working my west toward the ‘Ville, Cricket’s was a place I always felt at home in. Whether it was the vibe of the building, the friendliness of the people – the customers and the employees – or, as likely, a combination of both, I knew Cricket’s was where I could comfortably belly up to the bar, order a cold one and a sandwich and settle in for the kind of conversation that the TV series Cheers encapsulated so well.

Now, years later, with a family life and a beer on occasion instead of as a matter of through-the-day routine, it was like stepping back into a happily familiar time and place when I visited co-proprietors Molly Graham and Brad Berkemeier. Graham’s history with Cricket’s goes back years to when she was a frequent customer and darter; Berkemeier worked for many years with previous owner Lisa Forler, first as a cook and then as bartender. An opportunity to buy the establishment came along a couple of years ago, and when it did, Molly and Brad jumped at the chance.

In my time there on a recent evening, the care and time these two put into talking with and making sure their customers were doing well was evident. Beyond the usual small talk: “How was your meal?” or “Have a good night,” there were comments about families, how they were doing, and other things you can only associate with relationships that go beyond the usual. I was impressed.

Molly Graham and Brad Berkemeir

And they took care of me, too. I asked what the most popular food item was, and Molly gave a great example. After a tornado demolished the building in 2004, customers were hankering for pizza. “[Former owner] Lisa and I would go out, and everywhere we went it was like, ‘When are you going to reopen? When can we get pizza again?’ Graham says. “I think when she did her grand reopening, and Brad’s memory might be a little better, fifty-some pizza went out of here… with two little ovens.”

Those two ovens still crank out plenty of delicious pies, brimming with cheese and toppings. Demand for Cricket’s pizza has been so great, they’ve recently offered them pre-made and ready to cook at home, complete with instructions.

I was savoring the coldest bottle of beer I’d had at a bar in as long as I could remember (thanks to the massive ice bath they keep them in – that was Brad’s idea) when I decided to try the pulled pork sandwich. This turned out to be a great decision. Brad’s methodological approach to pulled pork demands he spend many hours with each pork butt, using a secret blend of injections and rubs, smoking with hard woods, steaming with apple juice, and then getting it to the point where the meat wants to be pulled, it’s so tender. The whole process takes him nearly eighteen total hours.

The sandwich was served without sauce, which I like. That way I could put just the right amount on – and it was a fantastic, complex-tasting, juicy pulled pork, one of the finest I’ve had.

Into about my third ice-cold beer, I look at many of the other favorites I remember enjoying at Cricket’s over the years: Grilled Tenderloin; Ribeye Sandwich; Cod Sandwich; that famous Pizza; Bacon Cheeseburger – all are still made in the same, simple open kitchen kept immaculately clean by the staff.

Entertainment is a big feature at Cricket’s and has been for years. A who’s who of area musicians have played there over the years – Troy Miller, The Jimmies, Hog-Maw Blues Band, et. al – but always on Thursdays. Until recently, that is. Molly’s begun integrating some of the same great names onto the schedule on two Saturdays a month, which helps people out who want to catch live music, but also want to let their hair down on a Saturday, something people with Friday morning jobs may not be able to do.

The darters are still well-catered to. Twice a week for as many years as anyway can remember, dart tournaments have been held on Wednesdays and Saturdays (bands start after the tourneys on Saturdays). And everyone’s welcome, beginners and pros alike (Brad relates that they do indeed get many pros to throw darts there, including some from out-of-town).

One of the other long-standing events at Cricket’s is karaoke. For years, “The Sax Man” played the music for would-be Idolers, and in recent times on Friday nights Randy Marshall has brought not only the songs, but a whole routine along, and it’s been very popular.

Like Cheers, Cricket’s is one of those places where – if not right off the bat – by the time you leave, everyone will know your name. It’s a no-frills, fun and friendly place that I was happy to revisit. It was like coming back into an old familiar haunt, and thanks to Molly Graham and Brad Berkemeier’s hospitality, I can heartily recommend you stop in for a visit too.

Cricket’s is at 518 W. Main Street on the west side of Newburgh. Give ‘em a call at 858-2782 for questions or carryout information. You can check out the Nightlife section to find out exactly what’s going on there and when.

_________________________________________________________________

PHOTO CREDIT | Courtesy of Crickets

Spudz -N- Stuff

Dylan Gibbs — Tue, 27 Oct 2009 08:36:01 GMT

A restaurant on Evansville’s west side that – based on the name on the sign out front – offers potatoes and “stuff” began with the purchase of a cookbook. Proprietor Jason Dicken received the book as a gift from his then-girlfriend, and armed with recipes and an entrepreneurial drive, opened a chocolate shop in Washington Square Mall. After some time, the Mall lost its luster for the ambitious young Dicken, and through a conversation with another professional in the industry, an idea was hatched – to sell baked potatoes. And so it went for roughly a year, a chocolate-turned-potato eatery in the Mall on South Green River Road.

An available property came to Dicken’s attention on the far west side, at 5225 Pearl Drive. He bought it, set up shop as Spudz-N-Stuff, and now, in the relative blink of an eye, the smallish shotgun-style building has become a great success.

How does one go about creating a successful restaurant using potatoes as the main ingredient? By working hard to give customers quality choices – and lots of them – at prices no one who eats out with any regularity can argue with.

Dicken, an Evansville native not yet in his 30s, says of his menu, “It’s [gone] over well. I thought it would be unique; you don’t really go in anywhere and see just a baked potato shop.”

The toppings are what make it. Over 40 different combinations are available, so no matter your particular taste – carnivore, vegetarian, or omnivore – chances are pretty good they’ll have something on the menu that you’ll enjoy.

Asked if there was a particular method behind finding the right kinds of toppings to make available on his spuds, Dicken says, “I always felt it should be like a home-cooked meal you can get at Grandma’s. We’ve made them up, with combinations I think in my head would taste good.”

Home-cooked. Grandma’s. It makes sense, really. Huge tubers stuffed with nearly every imaginable combination of quality meats, vegetables, cheeses, sauces and condiments. Each spud is basically a meal unto itself, packaged neatly (or not-so-neatly as is often the case) in a hot, fluffy envelope of starchy goodness.

The “Original Hungry Man” and “Homestyle Hungry Man” perhaps best represent what you might be in for. The Original features a big spud topped with barbeque pulled pork, white meat chicken, bacon, Cheddar cheese, sour cream and green onions. The Homestyle version is perfect for sharing or saving or simply glutton-izing: It includes steak, ham, pulled pork, mozzarella cheese, sour cream and green onions.

More straight-up-the-middle combinations offer ham, steak, chicken and all-vegetarian options.

To what does the “N-Stuff” in Spudz-N-Stuff refer? Pitas and subs in abundance. My favorite is the Gyro, a lamb-stuffed pita with plenty of the requisite toppings and sides. The B.L.T. is available either as a pita or a sub and has enough bacon (did you think there was even such a thing as enough bacon?). Salads come in a variety of offerings, from the relatively healthful Garden Salad to hearty choices including Steak Fajita Salad and a monster Chef’s Salad.

Homemade brownies in all sorts of flavors are available as well, rounding out a menu that’s both traditional and unique enough to be cool.

Catering is offered as an extra service too, as is delivery within a certain area. And in keeping with the times, Spudz-N-Stuff offers the convenience and control of online ordering, powered by Click4AMeal.com. Visit their site at SpudsNStuff.com. There you can browse the entire menu, select exactly what you’d like and even arrange for a pickup time that suits you. So if you’re Jonesing for a Hungry Man at noon, you can, with a few clicks, ensure that it’ll be ready for you when you get off work.

Despite the proximity to the University of Southern Indiana, Dicken estimates that the majority of his customers are local west siders, although he does figure that roughly 40% are indeed students. And in an effort to branch out to more people, and spread the gospel of the Spud, he has as a goal to expand to the north and east sides of town, so be on the lookout for an invasion of awesome spuds (and stuff, to be sure) in you neighborhood.

In the meantime, visit them or check out the website and see all they have to offer. You can also get in touch with them the old fashioned way by calling 812-402-8287.

_________________________________________________________________

Several clarifications and corrections to last month’s article on Fred’s Bar & Grill: Fred Willman is co-proprietor along with his wife, Barb. While Fred’s accepts cash only, they do have an ATM inside for you convenience. And the hours are Monday through Saturday, 10 a.m. to 3 a.m., not Tuesday through Saturday from 10 a.m. to 3 p.m. as was written. I apologize for these errors.

_________________________________________________________________

PHOTO CREDIT | MARK McCOY

Fred's Bar & Grill

Dylan Gibbs — Tue, 29 Sep 2009 09:47:16 GMT

Not long ago, a friend of mine and I were out and about, and once hunger struck, the inevitable question, “Where should we go?” came up, I said, without hesitation, “Fred’s.”

He shot me a strange look. “What?” I asked.

“You know what?” he said, “I’ve never been there.”

I felt a weird mix of bewilderment, pity and a tinge of anger. “How on earth have you never been to Fred’s? You live in Evansville. You like beer. You like cheeseburgers…” I sort of trailed off into a tirade about how I couldn’t believe it; there was simply no way this person – this “friend” of mine – had never savored a juicy/crispy, made-the-old-fashioned-way Fred Burger with cheese. How had he never destroyed a craving for chili with a bowl of Fred’s Original with Forty Beans? Finally, I collected myself together, and pointed our ride toward Fred’s World Headquarters, determined to set this fellow straight.

The “Fred” whose name is emblazoned on the sign outside

(and on a seemingly endless array of posters, pictures

and other memorabilia inside the famous ‘Fred Room’)

is Fred Willman, co-proprietor – along with wife

Barb Willman – and friend to all who enter.

Located at the corner of Virginia and Read Streets in the heart of Evansville, Fred’s Bar & Grill – for many of us who call River City home – is as much a part of our lives as members of our family. It is the place to go for good, no-frills food – made to order – cold beer (American-made only, thank you), various other libations (if you know what goes in it, they’ll make it), camaraderie (it’s rare that I visit Fred’s and don’t run into an old friend or associate), and yes, philosophy, jokes as fine as a professional stand-up and the kind of wisdom you’ll get from a man whose wit is part Yogi Berra, part Aristotle.

The “Fred” whose name is emblazoned on the sign outside (and on a seemingly endless array of posters, pictures and other memorabilia inside the famous ‘Fred Room’) is Fred Willman, co-proprietor – along with wife Barb Willman – and friend to all who enter.

At lunchtime, the place packs with folks and the bar and dining areas are bustling; Fred can be found in the kitchen, wearing his familiar long white apron and an expression that says he’s seen it all. Orders fly in and out – a Chicken Finger basket here, a pile of onion rings paired with a grilled tenderloin there – and the patrons, a perfect sample of Evansville itself, are chatty and content, knowing that whether they’re headed back to their downtown office, the hospital across the street or the construction site, they’ll return happier than they were an hour before.

Speaking from experience, though, I can say that the Double Burger

(Fred’s Burger) with cheese, fully dressed with mayo, fries and slaw on the side and a cold one (Ski at lunch, Miller at night) is the way to go.

In the evening, Fred’s back, behind the bar and dispensing drinks and wisdom to all who enter, whether they belly up to the comfortable bar or have a seat at any of the tables neatly scattered about. The occasional clink of the balls on the pool tables punctuates the air, which by nightfall has filled with raucous laughter and a feeling – and we who’ve frequented Fred’s over the years know the feeling – of comfort and home.

The menu at Fred’s has changed little over the years, and daily lunch specials are as popular as ever. Speaking from experience, though, I can say that the Double Burger (Fred’s Burger) with cheese, fully dressed with mayo, fries and slaw on the side and a cold one (Ski at lunch, Miller at night) is the way to go.

Or… there’s always the Chili Dog with Cheese, a mountain of a meal that really doesn’t need chopped onion, but if you order it you really should ask for some.

And no visit to Fred’s is complete without Fred’s Fudge Fantasy, a bordering-on-insane dessert that matches a fudge brownie with a scoop of ice cream, lots of chocolate syrup, whipped cream and a cherry on top. I’ve had this for lunch before, and didn’t regret it one iota.

In all seriousness, Fred’s Bar is an Evansville institution. And that’s what shocked me so much about my friend saying that he’d never been there. But after we had been there for a few minutes, ordered our beers, plunked some coins in to play some 8-ball and ordered up a couple of Fred Burgers, he said, “You know, I feel right at home. Thanks for bringing me here.”

And I’m willing to wager that if you’re one of those who, like my friend, had never been to Fred’s before, you’ll go and feel the same way.

Fred’s is open Monday through Saturday, 10 a.m. to 3 a.m.

Carryout food, beer and liquor is available; call 423-8040.

Cash only, please, however Fred’s does have an ATM in house.

____________________________________________________________

PHOTO CREDIT | MARK McCOY

Frontier Tavern

Dylan Gibbs — Tue, 25 Aug 2009 12:07:25 GMT

Think about it: how many wholly-locally owned restaurants are on the east side of Evansville? There are a number of them, to be sure, and they are owned by some of the most dedicated, downright friendly people you’ll ever meet. But the overwhelming majority of restaurants east of Highway 41 have corporate offices somewhere other than in River City.

Compare that to the middle- and west side of town. Hometown places that serve up good food are easy to find. Sure, the area west of Rosenberger on the Lloyd is a Legoland of chains, but for the most part, hometown favorites abound on the other side of the Highway.

At the risk of stretching the limits of acceptable geography, I’m going to declare Frontier Tavern an eastside restaurant. Sure, it’s north – in Daylight, in fact – but it’s a quick run to get there and since changing hands to owners and operators Vicki Schmitt and John Backes, it’s worth that run. And what the pair has done is bring a taste of the “best of the west” to Scott Township.

With a revamped menu, and the labor of love that comes from wanting to see things done right, Schmitt and Backes took the helm in June and immediately set about to bring a distinctly Evansvillian flavor to the long-standing restaurant and bar. They start at 6 a.m. to get breakfast started, and once 7 rolls around, they’re ready with the big guns. Why go to the place up the road with the baseball-themed breakfast platter when you can enjoy a homemade, hometown day starter? For $4.99 you can get two huge Texas-sized French toast slices with a side of bacon or sausage. Lighter fare is available via fresh biscuit sandwiches or ala carte options, so you can build your own breakfast. For the monstrously hungry, Frontier offers their signature country breakfast: grilled ham or country fried steak with three eggs, German fries and a choice of biscuits and gravy or toast. Omelets any way you like, with all the usual fillings and more are on tap; for only $6.99 you can have one any way you like.

Plate specials for lunch are a staple throughout the week, with homestyle choices made fresh in the kitchen. Sandwiches of every stripe are on the menu; the Frontier Burger being among the most popular. Grilled to order and topped with whatever you like, the succulent half-pounder is a must-try. And here’s where the “east-meets-west” aspect of Frontier Tavern’s menu really starts to show. German bologna sandwich. Brain sandwich. Pork tenderloin. Yep.

Frontier also has a killer Reuben, one of the finest open-faced roast beef sandwiches anywhere and an awesome, savory, B.L.T. perfect for lunch or dinner.

Nighttime brings out more of the really good stuff. Specials are offered nightly – in particular, Friday nights are when Fiddler fanatics can jump into the deep end and chow down on all-you-can eat southern or Cajun-style catfish fiddlers. Cooked the traditional way, with two sides, hushpuppies and homemade tartar sauce, Frontier has one of the last great Friday night fish fries in the area, all for only $12.99.

Owners and operators John Backes and Vicki Schmitt are servin’ up a killer Reuben and an open-faced roast beef sandwich worth the quick drive.

I have to talk about their onion rings. In many restaurants, onion rings are pulled out of the freezer, absentmindedly tossed into the fryer and served without a thought from where they came. Not at Frontier. They hand cut each slice – big ones – and dip them in their own secret batter, fry them lovingly and serve them with a small but important sauce… Zesty sauce. There are about a half-dozen ingredients in it, and it definitely has a kick, not a big, overwhelming heat, but a perfect balance of sweet, hotness and savory taste. Ask for the zesty sauce. Put in on your burger, too. Dip the awesome appetizer platter items in it. You’ll love it.

As you can tell, Frontier pulls all the best fare Evansville’s residents like so much and put them all together into something that amounts to homegrown, homestyle, local and friendly. Nothing fancy, just good eats.

Frontier Tavern has a smoke-free family room as well as a bar area with full bar service. Cornhole tournaments have become popular on Tuesday nights in the official “Frontier Tavern Events Pavilion.” Karaoke happens Friday nights and live entertainment from popular local bands is scheduled regularly. Check out the Nightlife Guide for who’s playing there and when.

Make that quick run to Daylight when you’re hungry for something real, local and delicious. Say hello to Vicki and John while you’re there – if they don’t say hello first, which is more likely than not.

Frontier Tavern – 812-867-6786 – 12945 Highway 57 – Carryout available

________________________________________________________________

PHOTO CREDIT | DYLAN GIBBS

Tri-State’s best magazine for foodies is here!

Dylan Gibbs — Thu, 23 Jul 2009 13:21:07 GMT

Busy bees are we. Here at the old magazine ranch, we raise up issues from concept to reality on a monthly basis. And once a year we dig deep into the creative well to produce a publication that I am personally really proud of – What’s Cookin’!.

The magazine is many things, and I primarily think of it as a handy, nuts-and-bolts directory of restaurants (where they are, what they offer, etc.) and featured menus from some of our favorite local restaurants. What’s Cookin’! is also a fine forum for my own personal food interests, and in this upcoming issue, I tried to mate up what I like with what I thought you, dear reader, might also enjoy.

So what are we going to see in the issue, other than directories and menus? I wanted very much to construct a theme for the issue that would resonate with the public. Many ideas were tossed around, and while many were excellent ideas, they didn’t have the sturdy legs needed to qualify as a theme. To me, a theme is a strong backbone, a well-framed house, a chassis of sorts. And once an idea pumps some iron and becomes a theme, its strength allows us to hang all sorts of elements upon it.

And so, with that in mind, it came down to what’s on people’s minds. Money. The recession. How to stretch dollars as far as possible. And with food being absolutely essential to life, how are people coping with the way things are out there? I decided to ask someone who knows all about budgeting – Indiana Governor Mitch Daniels.

It just so happened that around the time I was trying to get Daniels to commit to both an interview and a photo shoot, he was grappling with the state’s budget and working with state lawmakers to hammer out all of its intricacies. So when we met on a hot June afternoon to discuss these topics, it was fresh on his mind. And it made for some great back-and-forth between the two of us about home budgeting, health and fitness and cooking. He was incredibly generous with his time, and even though I made him late for a press conference, he stood in the boggy heat for photos – both for the magazine and for fun.

I was happy to be able to get some other great interviews. Our go-to guy for all things related to booze, Tom Fischer, talked at length with Food Network star and T.G.I. Friday’s pitchman, Guy Fieri. He kicked in some thoughts about our theme, talked about eating brains and was all around the same cool dude you see on TV.

Another interview I’m really proud to offer is a talk with elite Washington, D.C.-based chef, Enzo Febbraro. The Italian-born chef trained at restaurants and institutions throughout the globe, and has settled into the life of a sought-after food genius. He’s cooked for presidents, heads of state, dignitaries, celebrities of every stripe and the general public too (at least those fortunate enough to get a table at his restaurant).

But the centerpiece of What’s Cookin’! are the many recipes from local chefs. Every year we’ve produced the magazine, recipes have been included, but this year we’ve obtained more than ever. Many of the recipes follow a theme as well – divine and decadent. It’s as if a little devil is on one shoulder of our contributing chef, and a saint is on the other as they fashion a healthy salad, then a drool-inducing dessert.

I hope you like the magazine. It offers utility as well as entertainment. And there’s some educational aspects to it as well. I believe that anyone who enjoys food, eating out, or cooking at home will appreciate What’s Cookin’! and keep it around all year long.

On the web – evansvilledining.com

________________________________________________________________

PHOTO CREDIT | DANIEL KNIGHT (STUDIO B), ALEJANDRO R. TORRES (SOUND IDEAS ADVERTISING)

Tin Fish

Dylan Gibbs — Tue, 30 Jun 2009 12:58:35 GMT

Experiencing déjà vu in Evansville isn’t uncommon, at least for me. A sensation of sameness and familiarity crops up a lot – driving in traffic, seeing a certain kind of vehicle, a wind blowing from just the right direction – any of these may set off a collage of images of days past.

Sometimes, déjà vu skips the subtlety and goes right for your throat, or in the case of the new Tin Fish restaurant, my throat; perhaps palate is the more appropriate word in this case. Tastes fondly remembered in an atmosphere as comfortable as my own living room, that breeze that can bring with it a memory that touches off another memory, pleasant aromas mingling together, a sunset as fine as you’ll find around here, a skyline seen from just the perfect distance… if you’re subject to what I’ll call River City Déjà vu like I am, you’re likely to surmise that the new Tin Fish is perched on that prime spot on the Ohio at Marina Pointe. And the tradition of quality local epicureans have come to love with the restaurant is still firmly entrenched.

To the delight of many, I’m sure, Tin Fish’s new location is a marked step up from its recent digs downtown. In fact, the pairing of the seafood restaurant’s fare with the maritime setting is a match that seems just exactly right. Where else would such a great seafood place want to be in Evansville, anyway?

To take a step back, for the uninitiated, Tin Fish – in a matter of only several years – became the best seafood restaurant in town. You may think that wouldn’t be difficult, considering the dearth of places serving primarily seafood. But the Tin Fish menu competes and wins out in cities such as San Diego, which has world class restaurants of every stripe. And from personal experience, I can attest to the quality of freshness, taste and presentation Tin Fish offers. I’ve had wonderful meals made from the bounty of several oceans, on or near the beach of said oceans, and Tin Fish in Evansville competes – and in some cases is better – than restaurants whose tables are sometimes moved up and down the sand with the changing of the tides.

Jasone Parsons is the owner at the Marina Pointe Tin Fish. A disciple of seafood guru Joe Melluso (Tin Fish founder and veteran of the business on both coasts), Parsons recently set out to make his own mark on the Evansville dining and entertainment scene. Armed with years of experience working with the Tin Fish formula of providing the freshest possible seafood prepared to perfection, Jasone’s ability to “handle the passed torch,” so to speak, is solid, based upon my recent visit to the familiar wood-sided haunt overlooking the Ohio and the LST 325.

I’ve eaten nearly everything on the Tin Fish menu at one point or another over the years, and so I asked Parsons to surprise me with something representative of the menu as a whole. Friendly wait staff helped with my drink and comfort needs, offering quick service to me – just another customer – not a “reviewer” as far as they knew (when possible, I like to remain anonymous when I write about a restaurant… for a variety of good reasons).

One of the most common problems diners face with seafood is fish, shrimp or various other creatures that have been overcooked. It’s a mistake we make at home too. And so when Jasone appeared from the kitchen within a mere eight minutes or so with two plates of Tin Fish cuisine to try, I knew the job had been done right… not much of a surprise, really, because that’s what I’ve come to expect from Tin Fish.

Of course my meal (or meals, rather) were cooked, seasoned and presented without a fault found. My Mixed Fish Grill – a bit of several fresh fish portions, fried and grilled shrimp, and an insanely tasty crab cake along with some several appropriate sauces – gave the opportunity to examine not only the wonderful tastes, but the myriad textures that made for such a well-rounded entrée.

Next up was Tin Fish’s Cod Fish Taco, a brilliant combination of (again) perfectly prepared fresh fish, lettuce, diced tomato, cheese and a secret sauce all wrapped in a flour tortilla. A side of rockin’ waffle fries and homemade, handmade cole slaw on the side made the entrée a well-crafted example of the upscale taste in a casual, downright homey setting and vibe found with Tin Fish at Marina Pointe.

There’s something for everyone at Tin Fish. Finicky kids have a menu of their own, with non-seafood offerings. Diners may choose to stay indoors, at a table or at the bar. Patio seating is extensive, so if you’d like to catch one of the best views around, enjoy the finest seafood in Evansville and maybe quaff a cold one, Tin Fish has you covered there.

In keeping with Marina Pointe tradition, Tin Fish will be utilizing one of the finest live music venues in River City as well. The big white tent will play host to shows throughout the summer; check out our entertainment guide for what’s happening there.

Bring a hearty appetite, a casual attitude and yes, a thin wallet; if it’s seafood in a cozy setting, with great people working behind (and in front of) the scenes helping you along, take the ride out Waterworks Road to the all-new Tin Fish. You might get a passing sensation of that old déjà vu all over again, too.

Tin Fish at Marina Pointe is located at 1801 Waterworks Road. They may be reached at 421-1100.

State Street Tavern

Dylan Gibbs — Tue, 26 May 2009 09:43:22 GMT

“Tavern.” The word has taken on various meanings around both the United States and the rest of the world. To some, it connotes a common bar, where people come primarily to drink and burn off the vigor provided by their buzz through games of chance and skill, including billiards, darts and the mysterious game of finding a hookup partner. Others match the word with a more refined establishment, reminiscent of the English and Irish pubs of lore. Booze is still a central element, but cuisine is more available – I use the word cuisine instead of food, as it relates more to entrees and appropriate sides than to a platter of fried things and multicolored dipping sauces.

Paps has homestyle in a headlock, and he’s not letting go.

Derived from a Greek word meaning a shed or workshop, a tavern is, essentially more akin to the pubs in the UK: A humble and cozy environment where people generally behave themselves, enjoy a quality of food a step or two above the fried whatnots found in a common bar, and over time develop a sense of camaraderie and friendship. Think Cheers and the episodic salutation “Norm!” That’s a tavern. At least to me.

Newburgh’s centrally-located and family-operated State Street Tavern was established in July of 2008 by Tom Nixon as a place of refuge for the thirsty and hungry, and those wanting to soak up some live music to boot. Tom’s family pitches in: matriarch Marie Nixon and daughter Rachel Smith each spend a great deal of time talking with customers and making themselves available for the many various and demanding tasks that come along with running a business. Behind the bar, Tom and Marie’s other daughter, Sarah Ward, practices mixology and lends a friendly ear to customers who’ve bellied themselves up.

But since we’re talking about food here, we have to mention Paps (just Paps). From inside the spotless kitchen, and in an unassuming, yet self-assured manner, Paps does homestyle, feel-good food as a matter of love and habit. With decades of experience amidst the clanging of pots and pans, calls of “order up!” and rush times, Paps’ work appears effortless and breezy – and the result, the plated items, is consistently delicious, unpretentious and satisfying.

Now’s the part where I talk about heading to Newburgh, plunking down my pack of Camels, ordering a Guinness and having my fill of some of that pub/tavern food. Or is it?

"Best eggs benedict I’ve had – better than Spago at the Four Seasons in Hawaii. Better than I can make, that’s for sure.” -Dylan Gibbs

How about breakfast? One better: how about brunch? Get this – I did indeed sidle into a barstool, set my smokes down and order a Mr. Pibb (it was 11 a.m. and even though it was 5 o’clock somewhere, that somewhere was somewhere over the Canary Islands).

How about eggs benedict? Yep. A toasted just-right English muffin topped with perfectly poached eggs and a chewy, savory slab of Canadian bacon, all topped with homemade hollandaise sauce. No instant mixes here. Paps is adamant about homemade wherever he can find it, and if it takes a little more time and a lot more work, he’s cool with that.

Best eggs benedict I’ve had – better than Spago at the Four Seasons in Hawaii. Better than I can make, that’s for sure.

Have you ever had a breakfast pizza? Do you like sausage, eggs, ham, loads of cheese and sausage gravy? You like pizza, of course. Put all this together and you have a unique, scrumptious, downright hearty breakfast that, when served, could feed two to four people easily. If you’re a little weirded out about breakfast pizza, don’t be. The pizza crust is the perfect foundation for any number of accoutrements, and the chance to load one up with toppings other than “the usual” should be relished.

That was it. No more food in Dylan. Too stuffed to drive home. Feels good, man.

Killer sandwiches like this one are just one of the many offerings I'll be making a trip back to State Street for.

But I’ll be back for lunch; plate lunches are the best way (other than going to grandma’s) to feast on homestyle grub, and State Street Tavern boasts a roster of (all homemade) menu items for lunch that offers something for all tastes, each day of the week: ham and beans on Monday, roast beef on Tuesday, meatloaf on Wednesday, a rotating selection of chicken and dumplings and spaghetti on Thursday and salmon patties on Friday. Each entrée comes with the right side items and a soda or tea for only $5.95.

Breakfast, brunch, lunch, dinner, entrees, killer sandwiches, salads, appetizers galore and more are each and all at State Street Tavern, many prepared from family recipes and with the skillful hands of Paps, one of my new favorite people.

Thanks to everyone there for the good time and great food. I suggest you head there yourself when you’re hungry or just thirsty. You must be 21 or over to enter and they are a smoking establishment. Like the good old days…

State Street Tavern is located at the junction of State Street and Sharon Road in Newburgh, across from the American Legion. Ring them up at 490-6614. Carryout is available, and weekly live entertainment is offered as well.

______________________________________________________________

PHOTO CREDIT | MARK McCOY

Koodie Hoo's

Nick Durcholz — Thu, 23 Apr 2009 15:43:12 GMT

It is safe to assume that in an establishment named for a south-western gathering call roughly translated as “get over here,” a fine time is waiting to be had. For ten years the crew of Koodie Hoo’s has been serving the community of Mt. Vernon with fantastic comfort food and the self proclaimed coldest beer in Posey County. The overall vibe of this small town establishment is everything a grassroots restaurant and bar should be. The interior is covered with beer and sports signs and a giant wooden Indian welcomes you as you walk in the door. The décor is easy on the eyes and very comfortable. The whole place is so inviting you feel as comfortable as if you were in your own living room.

As my culinary accomplice Beth and I made our way to our table to sit down we were greeted warmly by everyone on the staff. Our waitress was very prompt and helpful to any questions we had. We were quickly brought a couple of abnormally cold and refreshing beers. This was not surprising because of the massive display cooler behind the bar. The best part about this cooler is that it is custom made and carry out drinks are available for purchase.

We were given menus but they were to no avail because the kitchen had plans of their own to serve us a special course including nothing but the hits. First up were three appetizers, fried and true little dishes. Red pepper fiesta poppers were spicy goodness. I am a huge fan of the traditional jalapeño poppers but this original spin on a classic was very flavorful. The next glorious edibles to be brought to the table were a juicy steak and a steaming twice baked potato. The steak was very tender and rich and the potato was fresh and filling. The texture of the potatoes was amazing as well. We soon found out that the twice baked potato is a signature dish by Koodie Hoo’s seasoned cook Faye. By the taste alone it is apparent the amount of care and effort put into it.

The soul of Koodie Hoo’s is its focus on tradition and keeping the recipes and the food the same for its regular patrons. Don’t be misled Koodie Hoo’s is worth traveling a distance to reach. The best part about being a first timer at this place is that once you sit down eat, drink and soak in the atmosphere you feel like you are a regular.

Next up was a large, oval basket stacked with four massive, breaded catfish filets. By this time I had eaten so excessively that my stomach was nearing its full capacity. I had originally put down the idea of eating fish due to the recent end of the Lenten season but the waitress and the staff talked so highly of their catfish I had to try it. I picked a specific section of the fish, cut it concisely with my fork and noticed how flaky and tender it was right away. When I took my first bite I was astonished. This catfish had a balance of taste that was unlike any other catfish I have had. The breading had a crispy and almost gritty texture that perfectly complimented the delicate, smooth texture of the fish itself. We found out the fish batter is a secret recipe and a big hit with all the patrons. This is no surprise because it has a light but noticeable flavor that is totally original.

Of course to round it all out came two small plates on top of which rested two different types of desserts. One was an aerated piece of chocolate cake streaked with caramel and chocolate syrup and topped with whipped cream. This confectionary tease was called the Koodie Hoo’s Cake. The other was a slice of peanut butter pie also topped with whipped cream. The Koodie Hoo’s Cake was nothing too special but its strength is that it’s very decadent without being unbearably rich. The peanut butter cake I am a little biased on, I am peanut butter’s number one fan and I was very impressed with the way they executed the dish. Peanut butter deserts are notorious for being obscenely rich but this pie was light without sacrificing too much taste. With the whipped cream topping it gave the pie another facet of sweetness which provokes a standing ovation from the taste buds.

For an honorable mention Koodie Hoo’s boasts a beer marinated ham that is also coated in a rub which is also a Koodie Hoo’s signature. The kitchen closes for the night at 11 pm but for those who burn the midnight oil until the well is empty Turoni’s pizza is available after hours for a late/early meal. A perfect cure for when you stomach is empty and your head is spinning. The soul of Koodie Hoo’s is its focus on tradition and keeping the recipes and the food the same for its regular patrons. Don’t be misled Koodie Hoo’s is worth traveling a distance to reach. The best part about being a first timer at this place is that once you sit down eat, drink and soak in the atmosphere you feel like you are a regular.

*Must be 21 to enter.

_____________________________________________________________________

PHOTO CREDIT | Beth Culver

Jillian’s Billiards Club

Ashley Sollars — Wed, 25 Mar 2009 10:37:57 GMT

In my younger years a birthday party was a huge deal. You didn’t get a “friends” party on every birthday and when you did – and you got to choose where it was at – you pretty much hit the birthday jackpot.

My seventh b-day was spent at the coolest, raddest and most bodacious place a seven-year-old could think of… Showbiz Pizza! Billy Bob led his gang of animatronic pals in “Happy Birthday” as I stared, mesmerized at the giant gorilla on keyboard. When Chuck E. took over the place it was never the same. Oh sure, they still have cardboard pizza and probably even the vat of multicolored balls that creeps and psychos allegedly put dirty needles into, but with Billy Bob and his gang went the innocence of my youth.

Fast-forward twenty birthdays. I’m quite a bit older but still need a night of ski ball, bowling and fun that is considered “unadult-like.” And the cardboard pizza just won’t cut the mustard anymore. So let’s see… grownup food, childlike fun. Sounds like I’m going to Jillian’s Billiards Club to play with my food!

When we arrived at Jillian’s, a festive birthdayesque table was all ready for the N4U foodies. We sat down and ordered our beverages. Jillian’s contains two fully-stocked bars. This is another plus for both frazzled parents and adults out looking for a good time. I glanced around at the décor of the game room – the videogames were intertwined with antique-looking circus posters adding softness and charm to the electronic atmosphere.

Placed adjacent to our table was a spread of various items from both the regular Jillian’s menu and the catering menu. If you weren’t aware that Jillian’s provides both on and offsite catering, don’t feel alone because I had no idea either. You can rent out a portion of the restaurant or even the entire establishment for your next event. Jillian’s has hosted rehearsal dinners, wedding receptions and business meetings.

We started off with the vegetable skewers, bourbon glazed ribs, cornbread and pork sliders – all items from Jillian’s gourmet catering menu.

The vegetable skewers were filled with grilled mushrooms, tomatoes, green peppers and red onions and seasoned to a delicious finish. The cornbread was so fluffy, sweet and moist it had more of a cake texture than conventional cornbread. It was served with a red pepper apple jelly. One taste of this sweet and spicy jelly stung my tastebuds with a snappy bite but came back with sweet undertones. It was different and was a definite favorite in the mix of flavors.

The two bar-b-que items were next on our list. The sliders’ sweet and tangy flavor made my mouth pucker a bit when it hit the sour dash of pickle and onion. The bourbon glazed ribs were completely out of this world. Fall off the bone ribs smothered in BBQ hinted of Kentucky bourbon and were a favorite among the group.

We sampled some of Jillian’s regular menu items including a house salad that included fresh salad greens, topped with grape tomatoes, shredded cheese and crispy tortilla strips. The salad was refreshing and crisp and the dressing was creamy and flavorful. We also tried the crispy fried chicken tenders and grilled cheese – both children’s favorites and cheesy garlic pizza bread. If you really need some pizza with your play, this is the choice for you. Four primo cheeses are baked onto crispy French bread, topped with pepperoni and served with marinara dipping sauce. It was a more mature, gourmet style of “pizza.”

We rounded out the meal with two chocolatey deserts – the triple chocolate cake and fried brownie bites. A generous slice of triple-layer chocolate cake filled with rich, creamy chocolate frosting held a surprise in every bite and the fried brownie bites consisted of something that is naturally delicious – brownies – fried. Pure culinary genius. It was a very happy ending.

Looking back, some of the greatest birthday parties of my life were at Showbiz but Jillian’s is a great place to make new memories – birthday or not. And with over 80 regular menu items, 600 high quality banquet items, bowling, ski ball, video games, flat screen TVs, billiards and lots of family fun it’s a great place to eat and play. Jillian’s Billiards Club is connected to Ri Ra’s Irish Pub and like Ri Ra’s is open to those under 21 until 10 p.m. and then is exclusive to adults. There is a $5.99 lunch special every Monday through Friday and ½ priced sandwiches on Thursdays. While you are there be sure to have fun and play with your food!

____________________________________________________

PHOTO | Mark McCoy

Ri Ra's

Ashley Sollars — Tue, 24 Feb 2009 11:28:50 GMT

With St. Patrick’s Day quickly approaching, green food coloring becomes a hot commodity in the tri-state area. We believe that by adding a few drops of bright green liquid to our beer we instantly become Irish. There is so much more to enjoy than just an artificially colored American lager from a keg! At Ri Ra’s we discovered that a whole world of scrumptious cuisine stems from the third largest island in Europe – the Emerald Isle.

Our first order of business at Ri Ra’s was to meet the staff and learn about the restaurant. Much of the staff is actually from Ireland or claims a strong Irish heritage – from the founder David Kelly an Ireland native, to Ryan Bodine Ri Ra’s general manager who boasts Irish family ties – Ri Ra’s poses as a home away from home for some employees, tri-state residents with Irish ties and even some famous Celtic entertainers passing through. We also met Angie Tucker, the head chef at Ri Ra’s who though does not possess an Irish background can bang out some bangers and mash along with the rest of the extensive Irish menu that Ri Ra’s offers!

From the moment you step into Ri Ra’s you are encompassed by Celtic atmosphere. In fact, Ri Ra’s is the only authentic Irish pub serving authentic Irish food within an hour and a half radius. All of the interiors were salvaged and restored in Ireland and shipped to Evansville. In the windows, bottles of varying shapes, sizes and colors line the panes, catching bright light. Hand-carved dark, rich wood adds to the intricate detail of the pub; a refurbished bar graces the downstairs and “the ladies” were recovered from the storage basement of an old church – both from Ireland.

We began our tasting with a homemade spinach dip. Warm marinated artichoke hearts, spinach, and cream cheese spread smoothly along a toasted baguette. With a hint of garlic and a velvety texture, it was no surprise the spinach dip is the best-selling appetizer Ri Ra’s offers.

Next, three large plates were placed at our table – each containing a traditional Irish feast. The first was Beef ‘n Guinness Stew. Mashed potatoes draped over a mound Guinness simmered beef, carrots and onions of was the perfect entrée for the conventional “meat and potatoes” guy or gal. It was rich and hearty with substantial Guinness flavor in the stew. The vegetables were thick cut and were cooked to a perfect tenderness. And, as a connoisseur of mashed potatoes, I can tell you that they were completely homemade and perfectly whipped. I give them an A+++.

Next, we embarked on the second dish – a broad Rueben sandwich and hand breaded onion rings. The bread was buttery and toasted to a crispy brown consistency while the tender sauerkraut, salty thick-cut corned beef and tangy thousand-island dressing flavors mixed together to form a satisfying and pleasing sandwich. Rueben sandwiches have always struck me as an odd combination of ingredients but the result at Ri Ra’s is very tasty. I highly recommend!

Finally, we sampled the salmon, creamed cabbage, blanched spinach and mashed potatoes. Each item was layered and the result was a tower of flavor. The salmon had a moist, meaty texture on the inside but a flavorful, crispy exterior. It was not fishy tasting and it paired well with the sweetness of the cabbage, the organic, leafy quality of the spinach and the buttery mashed potatoes that were again A+++.

Located across from Casino Aztar in The District, downtown, Ri Ra’s is open to families during the day and to patrons under 21 only after 10 p.m. Enjoy a smoking section with a separate bar upstairs and live music every Thursday thru Saturday. On the last Sunday of each month at 2 p.m., a traditional Irish Session will fill the air with authentic Celtic music. On St. Patrick’s Day, join Ri Ra’s for an amazing meal and a slew of entertainment with Deaf Megan in the evening and pipers throughout the day. On the Saturday before St. Paddy’s day Ri Ra’s will be hosting a celebration with Rowan Tree at 6 p.m., The Fisticuffs at 10:30 p.m. and Bosko at 10:30 p.m.

______________________________________________________

PHOTOS | MARK MCCOY

What's Cookin': Show-Me's

Ashley Sollars — Tue, 27 Jan 2009 11:04:36 GMT

EAST AND WEST SIDE

Preconceived notions can be a dangerous thing – especially in the world of food. Some of the best cuisine lies in unexpected places – from a hole-in-the-wall diner, to a former fast food joint turned sushi bar to a place known first and foremost for its “service.” What do you think of when you hear the name “Show-Me’s?” Yes, adorable scantily-clad servers… But, Show-Me’s isn’t all bark and no bite! I was pleasantly surprised to learn that the food at Show-Me’s is topnotch and there is entertainment every night of the week.

Stephen Hazett Jr., co-owner of both the new East side location and the West side location, and our very sweet server greeted the N4U taste testers. Being only 20º outside, I asked our server if she stayed cold throughout the winter months and she assured me that she did too much running at work to get cold! I’m sure she hears that question all the time.

When Stephen asked if we liked seafood, I knew we’d be in for a treat. While we waited, we toured the new East side location located in the former Nick’s Pizza & Wings behind Showplace Cinemas. The new location features a large family area complete with video games and plenty of TVs – 54 to be exact – perfect if your kids are too old for GattiTown or Chuck E. Cheese but not old enough for the nightlife scene. There was also an enclosed smoking section for those 18 and older and a separate bar section for patrons 21 and older.

Our tour was cut short by the seafood gumbo that was placed on our table. With crab meat, shrimp, rice and an eclectic blend of spices, it was a true Cajun delight for us northerners! The gumbo was punchy but did not overpower the seafood flavors that gave the gumbo a nice twist.

While we waited on our next appetizer, I glanced at a Lunch Specials menu on our table. Show-Me’s offers nine special lunches for $5.95 or under including fried grouper, 10 wings and Sanibel strips. Carryout service is available from 11-3 p.m., Monday – Friday.

______________________________________________________________

$1 14 oz. Draft Beer Everyday!

$3.50 – 10 Wings (3-6 p.m. and 9-close Monday – Saturday and all day Sunday)

SHOW-ME’S IS A GREAT PLACE TO EAT DURING THE LENT SEASON!

______________________________________________________________

The next appetizer was something I had never been brave enough to try – oysters on the half shell. Raw oysters… My dining companion, Keith, informed me that Show-Me’s doesn’t cheat – each oyster comes in its own shell, not reused shells. I began to feel like the walrus in Alice in Wonderland who talks of cabbages and kings as I scooped a fresh oyster from its armor and gently placed it on a cracker with horseradish, cocktail sauce and fresh lemon. Down the hatch it went and though I can’t honestly say I consumed a second oyster, everyone at the table snarfed down the whole plate and assured me they were “awesome!”

What came out next will forever haunt my stomach. A mound of fresh steamed snow crab legs and claws seemed to rise from the table and motion for me to come and eat them. Graphic, I know… but sweet snow crab has always been a weakness of mine. Each piece broke without the use of the cracker and the meat was so fresh it pulled effortlessly from its casing. Dipped in warm butter and sprinkled with fresh lemon juice, I could honestly say my heaven would serve Show-Me’s crab legs at least five times a week. After you eat their crab legs, scantily-clad servers won’t be the first thing you think of when you hear “Show-Me’s” – it will be “seafood.” And, with the season of Lent coming up, quality seafood will be a must to thousands of tri-staters! Two pounds of crab legs were only $16.99 – a deal unmatched in the city.

Tearing myself away from the crab legs that were beckoning me proved to be quite a personal test of will but I knew I had to trudge forward. Another mound came to our table but this time; it was a plate full of wings. Show-Me’s is famous for the top-secret breading on its infamous wings that were “conjured by NASA engineers.” And, Show-Me’s runs a wing special – every Monday through Saturday from 3-6 p.m. and 9-close, and all day Sunday, you can get 10 wings spun in choice of sauce for only $3.50.

“Dipped in warm butter and sprinkled with fresh lemon juice, I could honestly say my heaven would serve Show-Me’s crab legs at least five times a week.”

Finally, we ended our meal with a tasting of Show-Me’s Sanibel Shrimp. “Sanibel” means spun in sauce and ours were spun in spicy BBQ. I highly suggest this sweet and succulent sauce as it literally frolics on the taste buds.

Show-Me’s East is a very clean, appealing restaurant with quality food, a friendly staff and plenty of entertainment. In the warmer months, Show-Me’s East will open their 3,000 sq ft patio that will be complete with eight 50” LCD TVs, dart boards and a pool table. It will be open to all ages. Show-Me’s East also offers a private glassed-in atrium that is perfect for your personal occasion. The cost for renting the room is free with food purchase. According to Stephen, “We didn’t think it was fair to charge people to use that room when they are purchasing food.”

We left our food review with a new perspective on a restaurant we had once thought was known only for its servers. We learned Show-Me’s serves stellar food at a very fair price. As we left, a smokin’ hot wait staff waived us good-bye – telling us to, “Keep warm out there!” Isn’t that ironic…

Cancun Mexican Restaurant – A Food Paradise

Ashely Sollars — Tue, 23 Dec 2008 09:27:47 GMT

Ah… Cancun… sand, surf, and lots of sugary, liqoury frozen beverages. Cancun, Mexico, is known for being one of the most spectacular vacation spots in the world. From zipping through the bay in two-person boats to touring Chichen Itza, when you book a week in Cancun all you have on your mind is relaxation, fun and food. But, be careful in Cancun – you can’t drink the water or venture outside without sunscreen because that equator sun will fry your Indiana/Kentucky skin like an egg… Yeah, personal experience…

Hopping the next flight to Mexico isn’t always convenient when you are in need of a vacation. On long, wintery January days I often daze at my computer and dream of the sizzling south-of-the-border setting. If only there was an oasis of sorts that didn’t require a plane ticket. Ah, but there is! Cancun Mexican Restaurant is the ultimate getaway when you can’t get away. Located on Green Street in Henderson, KY, Cancun boasts dishes reminiscent of traditional Mexican recipes and is the perfect place to relax and enjoy yourself – even if you only have an hour.

We started our tasting with a basket of crunch chips and a warm greeting from Marcos Nicolas, co-owner of Cancun. Originally from Mexico City, Nicolas spent some time in Cancun before moving to Austin Texas. To be closer to family, Nicolas left the southwest and ventured to Washington, IN, where he secured a job at a family-owned eatery. When Nicolas moved to Evansville with his wife he started at El Charro as a dishwasher. Over the course of seven years he moved his way up to busser, then server and finally chef and manager.

Nicolas purchased the building on Green Street and began work transforming a once Americanized structure to a fiery food paradise. Nicolas did all the work himself from the custom tile table tops to the brightly colored textured walls. He even added an open-air patio to the front of the restaurant that is constructed from a 100-year-old tobacco barn that Nicolas tore down by hand and genuine tobacco sticks.

When I asked Nicolas what made Cancun different from the plethora of Mexican restaurants in the area he smoothly answered, “We are not completely authentic but the closest you’ll find. I even use my mother’s guacamole recipe. We also offer the biggest burrito in town.”

And what a burrito it was… the infamous Burrito Kentucky is filled with your choice of chicken or beef (or mixed), beans and rice, pico de gallo, lettuce and sour cream and topped off with velvety cheese sauce. It was literally as large as my foot but much more tasty! The crunchy vegetables paired flawlessly with the smoothness of the sour cream and cheese sauce and it sported just the right amount of spice. Cancun offers a Burrito Kentucky lunch special for only $6 that comes with one huge KY Burrito, chips and salsa, and a soft drink. In fact, Cancun offers over 25 $6 weekday lunch options. The Burrito KY dinner option is only $8.25 and comes with two huge burritos. I could barely get down a half of the monster and I was starving!

Next, we sampled the Pollo Cancun which consisted of marinated chicken breast and juicy shrimp topped with sautéed onions on a layer of melted cheese and served with Mexican rice and beans. The onions complimented the tender chicken breast and shrimp and the cheese sauce lent a unique flavor to the mix.

If all this talk of cheese sauce is making you think, “calories, calories!” there are much healthier options available at Cancun. Our final selections were the Rio Grande and the Carne Asada. The Rio Grande consisted of two tilapia fillets topped with Cancun’s famous Aztec seasoning and served with rice, squash, mixed vegetables, mushrooms, bell peppers and tossed salad. The fish was lightly seasoned with a wonderfully firm texture and didn’t make you feel like you had a rock sitting in your stomach.

The Carne Asada was a tender ribeye served with lettuce, pico de gallo and a side of guacamole. The guac was creamy and kicky but not overpowering. The steak was thin cut with tons of flavor bursting out of each bite.

Open from 11 a.m. until 9 p.m. Monday thru Saturday and 11 a.m. to 8 p.m. on Sundays Cancun Mexican Restaurant is the afternoon siesta you deserve. Oh – and you can drink the water but I’d suggest a pitcher of margarita! Ole!

What's Cookin': Gloria's

Ashley Sollars — Mon, 24 Nov 2008 15:34:23 GMT

When I attended Murray State I frequently stopped in at two places to eat lunch – Loose Bruce’s Hot Dog Caboose and a little place called Hrh Dumplin’s. Loose Bruce made a mean polish sausage but that place called Dumplin’s was a phenomenon that remains unmatched. Dumplin’s was only open for lunch and all Dumplin’s served was chicken ‘n’ dumplings and cake. That’s it… Apparently, if your recipe for chicken ‘n’ dumplings is that good, you can build an entire empire out of it. Okay, there are no empires in Murray, Kentucky, but that place was completely packed every single day! The cakes were beyond belief and the dumplings were to-die-for but sometimes I’d actually forgo the 30 minute wait at Dumplin’s to hang out with Bruce. Apparently in the Sixties his conductor’s uniform transformed him into a superstar with the ladies. (Author shrugs shoulders.)

Reminiscent of my love affair with Dumplin’s, I spooned a mouthful of chicken ‘n’ dumplings into my mouth during my December food review. I must say – when you have tasted a recipe that built an empire in Murray, Kentucky, not much can impress you, but I was indeed impressed. And who rivals the infamous Dumplin’s, you ask? Why, none other than Gloria’s Corral Club on Kratzville Rd. (Fulton Ave. turns into Kratzville Rd.) Gloria’s has food – real food – you ask? Why, yes, yes it does! It has some really scrumptious plate lunches for patrons who are both on-the-go and those looking for a sit-down lunch.

So first, let’s discuss these chicken ‘n’ dumplings. With all this chilly weather blustering through the area, we need something to make us feel all warm and fuzzy inside! Dick [Gloria’s husband] makes a fresh batch of the filling dumplings every Thursday because it is the Thursday special! I was excited about the hearty bits of dumplings and meaty chicken chunks but the broth was rich and creamy but not overpowering.

Next, we tasted the broccoli and cauliflower salad. Polly, our server, informed my dining companion, Lindsey and I that though everyone who eats the salad tries to duplicate it at home, but there is something special about the B&C salad at Gloria’s. Broccoli, cauliflower and cheddar cheese blended into a creamy ranch seems easy enough but there was something very special about the salad that we just couldn’t get enough of! Both of our bowls were licked clean!

Our next endeavor consisted of a plate full of appetizers. Fried cheddar cheese, cauliflower, mushrooms, mini corndogs and egg rolls were accompanied by both white and red horseradish. I was in fried food heaven. These would be perfect during a night out karaoking with friends or for a no-fuss quick lunch.

Finally, Polly brought us out another popular dish – the country fried steak with mashed potatoes; smothered in white gravy. I cut a piece off with my fork and though complete stuffed and somehow managed to eat and eat and eat. It embodied what every plate lunch should strive for – gravy, country, yum.

I left Gloria’s totally stuffed and satisfied with a box that I promised would go to the husband. It inevitably went to me. All Gloria’s plate lunches come with an entrée, three sides and a non-alcoholic beverage for only $7.00. (Includes tax but NOT tip!) Try Gloria’s chicken ‘n’ dumplings this Thursday for lunch – Dick’s dumplings will warm you up fast! Call (812) 423-0138 for carry-out service.

The Steeplechase Café (located in the Holiday Inn Conference Center)

Ashley Sollars — Wed, 29 Oct 2008 15:13:28 GMT

Samantha and Melvin are out on their first date – a blind date.

“Where would you like to go eat,” asks Mel.

Sam casually answers, “I’m up for anything…”

“Great! We can go to the Holiday Inn,” Mel proudly announces.

“The Holiday Inn? I just met you! I don’t think that would be approp…” Sam is cut off by Mel who had obviously been misunderstood.

“No, there is a first-class restaurant inside Holiday Inn on Highway 41 called Steeplechase Café! They serve up fresh seafood, chops and even international pastas.” “Oh, I had no idea… I thought you meant…,” again Mel cuts Sam off,

“Did I mention they have a fully stocked bar and exceptional wine list?” Sam and Mel ended up living happily ever after.

Perhaps you had no idea that the Holiday Inn Conference Center off Hwy. 41 North was home to upscale dining establishment, the Steeplechase Café. If you have had the pleasure of visiting the Steeplechase, you may be surprised to learn that they are undergoing a major makeover. In fact, the entire hotel is under new management.

Designed and built in 1975 by Joe Nickolick, the hotel was leased out only four years after its arrival. In the 1970s, only three major hotels existed in Evansville: The Executive Inn, The McCurdy and the Holiday Inn. Equipped with a ballroom, coffee shop, piano bar and a full-service hotel, the Holiday Inn on 41 was the premiere place to see and be seen. Five years ago, the family decided to manage the hotel themselves. Even Joe Nickolick, now 91, is still active in the hotel. “Grandpa still comes into work every single day,” says Alexa Stahl, Joe’s granddaughter who now manages the hotel.

Our food review started with introductions to the newly hired head chef and restaurant manager, Kyle Kellogg. Chef Kellogg boasts an extensive resume that all you Evansville foodies will appreciate. During his career as a chef, Kellogg has served in the kitchens of: top 10 restaurants like the Marshall House in Savanna, GA; establishments specializing in fine Mediterranean fare like Il Pasticcio; and in five-star hotel restaurants such as classical French-cuisine themed Louis XVI in New Orleans, LA. Now, this worldly chef brings his culmination of experiences and expertise to Evansville; serving dishes that you would have to travel many miles to find. According to Chef Kellogg, “The new menu is a fusion of French, Italian and Asian influences: the food is definitely unique to the area. I want to serve fresh ingredients but at a good value.”

We began with two tantalizing appetizers: the Mushroom Risotto Croquettes with Truffle Butter and Jumbo Lump Crab Cakes. The croquettes were filled with fresh mushrooms, buttery rice, and creamy parmesan cheese – flash fried to a golden brown. The crispy crust made way to a soft, supple center. Served with lemon aioli atop a bed of sautéed spinach, the crab cakes yielded a fluffy texture and an aromatic union of vegetables and spices. Inspired, I attempted to make crab cakes at home. I learned to just pony up the cash for a Kellogg crab cake.

Joe Nickolick (pictured center) designed and built the hotel in 1975.

Our main course consisted of fresh Atlantic flounder stuffed with a crabmeat and poached in white wine, served with roasted garlic mashed potatoes, tender asparagus, and a lemon and caper butter sauce. Do you still reserve the same notions about Holiday Inn dining? I didn’t thinks so… The fish, flown in straight from the southern east coast, was served fresh. Fish aficionados know – fresh fish beats out frozen fish any day of the week! Say that three times “fasht.”

The crabmeat was velvety smooth addition to the grouper, which is a crustacean-eating fish. It brought out the flavor in the firm textured meat. The garlic mashed potatoes were hearty, while the asparagus was tender but also a bit crisp.

Rounding out our meal, Chef Kellogg gingerly placed three desserts on our table: tiramisu, apple strudel and a honey and pine nut tart. A simple description of Tiramisu is a cake made with an Italian sponge cookie called “Savoiardi” (known in the U.S. as ladyfingers) soaked in strong coffee or espresso, which can be further spiked with a coffee liqueur. In a trifle or deep bowl, it is layered with a custard-like filling. It was as unbelievable and indescribable. Only in Italy have I experienced Tiramisu that had been made with such precision.

Chef Kellogg had just perfected a Nickolick family recipe for apple strudel. Made with white raisins and layers of phyllo dough, the apple strudel was flakey and hinted of cinnamon. My husband is allergic to cinnamon but he somehow forged through and sampled the strudel. His later pain was answered with, “It was worth it…”

Finally, we reached the honey and pine nut tart. My first reaction was, “Mmm, it’s like pecan pie,” but when I let the flavors sink deep into my mouth, the marriage between the honey’s rich flavor and crisp pine nuts were nothing like pecan pie. These flavors, more distinct and bold, were uncommon to my palate, which is something I, as a food reviewer, find refreshing. Definitely worth a try.

The Steeplechase Café is a perfect place for a romantic dinner for two, and if the romance lads you to stay all night, the Steeplechase Café also offers a breakfast buffet each morning for only $6.50.

If you are planning a wedding or other event, check out the Holiday Inn Conference Center – they offer a tropical pavilion and also a large beautiful ballroom. Your entire wedding can be virtually painless: you won’t have to worry about catering, finding a reception area or a place for your guests to stay. Close to the airport and easy to find, it’s all available in one place.

_______________________________________________________

PHOTOS | COURTNEY METZGER/STUDIO B

What's Cookin'

Ashley Sollars — Tue, 30 Sep 2008 02:20:33 GMT

Abshier Ice House

Imagine you are perched on a chilly New England beach, dressed in a snuggly sweater watching the ocean waves. To warm up, you down a steamy, creamy bowl of clam chowder. A giant wave rolls in a soaks you to the bone with frigid salt water and you stub your toe on a rock. Now imagine you are in a neighborhood sports bar in Chicago, watching the Bears face off with the Colts. Surrounded by locals, and being completely outnumbered because you are a Colts fan, you order up the most authentic dish they have to try to fit in a little because you don’t want to get your butt kicked in the parking lot. Your eyes widen as a monster hot dog topped with a mountain of relish, tomatoes, mustard and onions stares back at you. Instantly all the locals know exactly who you are…

If you find that these scenarios only have one positive thing in common – the food – you’ll be happy to know you don’t have to travel to anywhere but Newburgh to partake in genuinely delicious food that will conjure up memories that you have never even had.

The Abshier Ice House, located on Jennings Street, once supplied all of the ice to the town of Newburgh. Formerly Café Newburgh, the new owners, Roxanna and James Geisler, decided to change the name to better reflect the ambiance and food that is served and honor the Icehouse’s first owners, James and Cora Abshier. Roxanna, James and their children were very gracious hosts to the N4U crew as we devoured some dishes that you won’t usually find in the area.

We started our dinner with a bowl of the authentic clam chowder I asked you to picture earlier. This clam chowder was even favored by those in the group that were less than “fans” of seafood. With a base that was much like potato soup, the more squeamish of the group deemed it “inoffensive” to their taste buds. And those, like myself, who enjoy the little sea creatures felt the clam chowder was delectable.

The next item that came out was another sea creature – calamari or fried squid. The rings were crispy and the perfect start to any meal or accompaniment to a tasty microbrew. The Abshier Ice House boasts a wide selection of microbrews and international favorites that also pair nicely with the salty, zingy Hummus we sampled.

Waiting for the next course, the crew devoured the appetizers right down to the crumbs. A spread of brightly colored baskets began covering our tables. We peeked into the baskets to discover a plethora of dishes that not only made our mouths water but peeked our interest. Besides the cheeseburger that was very delicious, everything was a bit of an intrigue. I began with the meatball sub. I knew immediately this meatball sub wasn’t the work of a food processing plant; someone from inside the restaurant had rolled these balls with care and consideration. And I was right, Roxanna was the culprit. She makes most of the food, and makes it not only with care and consideration but tries to keep the food as healthy as possible.

Next I tried the golden fried Icelandic cod. It was crispy and served with a side of creamy, scrumptious coleslaw. Finally, I came upon the two signature items – hot dogs. These aren’t just any hot dogs; they were so big, I could barely fit them in my mouth. The first hot dog was the Chicago Dog topped with… you guessed it… relish, tomatoes, mustard and onions – minus the butt kickin’. The other dog was in its own casing and topped with sautéed onions, provolone cheese and lettuce. I just about melted into this dog and there was so much of it, even if you are a big guy just one will probably fill you up.

We thought our meal was over but what came next was the best part. And no, I’m not talking about the brownie ala mode that is a beautiful monster brownie made fresh by Roxanna’s hands or the warm, plump bread pudding topped with a sweet, buttery whiskey sauce; I’m talking about the ambiance of the Abshier Ice House. The Geisler family are practicing musicians and even own and operate the recording studio behind the restaurant. The family supports new musicians by hosting upcoming artist nights. See our Night Life pages for a complete listing of the Abshier Ice House entertainment.

If you are looking for a delightful outdoor dining experience, look to the patio of the Abshier Icehouse. And, the food, beautiful view and mismatched plates, (Did I mention the serving plates aren’t exactly uniform? I don’t think so, but it was absolutely adorable.) weren’t enough reason to visit the Icehouse, consider the fact that the establishment has been around for over a century and during that time, a building can acquire certain “characteristics” of its own. After our meal we spoke extensively with the Geislers about the “house guests” that stop in for a bite to eat and a little company. Now, you might not believe in the existence of ghosts, apparitions or even the afterlife, but since it is the season of such things, when we discovered that several employees and patrons of the Icehouse have had some sort of paranormal experience we decided it was worth mentioning. The Geislers’ daughter told me of the man who enters the restaurant and sits at a certain booth. When she goes to wait on the gentleman, he suddenly disappears. We were told of the young boy who looks in through a window and of Stewie. You will have to ask the Geislers about Stewie. The story is too good for me to try to convey it in this short article.

If this all creeps you out, please don’t hesitate to visit the Icehouse for a meal. We were at the establishment for over three hours and I never once caught a glimpse of anything out of the ordinary and the staff assures me all their “visitors” are very friendly.

The Abshier Icehouse is a wonderful place to enjoy live music and delectable fare. The ghost stories are a fun addition to your experience, but just talking with the owners is the real treat. “We love our customers,” says Roxanna. “They are the coolest!” Roxanna and her staff also love to cater private parties and make wedding and special occasion cakes. Call (812) 842-2991 for more info or to book the Icehouse for your private event today!

_____________________________________________________________

PHOTO CREDIT | MARK MCCOY

Hollywood Bar & Grill

Ashley Sollars — Fri, 25 Jul 2008 16:48:13 GMT

Hollywood Bar & Grill Gets Five Stars!

So I am getting old, so what?! We also go to the matinee because those darn Saturday movies get out so late, and we have to get up at a decent time on weekends.

I read yesterday that you know you have grown up when:

1. Older relatives feel comfortable telling a sex joke around you.

2. You don't know what time Taco Bell closes anymore.

3. Dinner and a movie is a whole date and not just the beginning of one.

_____________________________________________________

I just watched that new Batman movie, The Dark Knight –yes, I am a Batman connoisseur in case you were wondering – and if you haven’t seen it by the time this magazine reaches your grubby little fingers, I’ll go ahead and let you in on a secret, Bruce Wayne is the Batman! Ah! In all honesty, this movie isn’t overrated. The Dark Knight was all of two-and-a-half hours and not once did I waller on, annoy or even talk to my husband. My bladder almost exploded from refusing to get up. It leads you through the sublime land of action and adventure, without actually getting hurt! You felt the gut wrenching heartache; fearful of the pure sick insanity of joker and I for one have been love struck ever since Christian Bale has been in Newsies, so that emotion trampled through me as well.

Photography | Courtney Metzger

Patio on the North side.

What does Christian Bale have to do with food? Besides the fact that he is yummy, plenty when you dine at Hollywood Bar and Grill! With two locations (located eerily close to the Showplace Cinema complexes on the North and East sides of town) it’s the perfect place to catch dinner and a show!

There is one thing I discovered about Hollywood Bar & Grill; if you like big screen size chunks of bacon, cheese and other toppings on your food, this is the place for you! My Hollywood dining experience started off with a house salad. Come on Hollywood B&G, make my day... Bacon, cheese, tomato, cauliflower and broccoli all made the house salad more than just a wimpy Revenge of the Nerds salad – it’s a Hulk!

Next, out came the potato skins. The two ‘skin varieties – Traditional and Border – were outta this world! Like I said before, big ole honkin’ chunks of bacon, onion, tomato, red pepper and chives, smothered in a mound of cheese made these the ultimate in potato skins. If you are a little more daring, try the Border Skins. Taco meat, onion, cheese and red peppers, these South of the Border ‘Skins were smokin’!

Photography | Courtney Metzger

The entrance to the Saloon at the North side location.

For a change of pace, we sampled the stuffed mushrooms next. They were large, puffy mushrooms with a crab stuffing, sautéed in olive oil. With a “secret” crab stuffing recipe, my taste buds were instantly intrigued, but I couldn’t crack the code. Apparently the chefs thought we couldn’t handle the truth!

The main course was fit for a king. Four large plates of food sat before us: the Studio Filet, Prime Rib, Chicken Stir Fry and the Hollywood Hot Brown were all begging for an audition. The Studio Filet was my first try-out. Topped in a port wine reduction and joined by a twice baked potato, this newcomer immediately caught my eye. Succulent and tender, the feature was sure to be a smash hit. The Prime Rib was thick and hearty with a hint of orange; it would be perfect for someone who really has the hunger. My husband, though not a Batman connoisseur, is an expert when it comes to stir-fry. His immediate response was, “not as good as yours,” but let’s just say his acting skills wouldn’t warrant an Academy Award, at best. The very busy combination of tender chicken, red juicy tomatoes, red pepper, broccoli, onions, cauliflower, and red pepper made my mouth do the tongue jive! Finally, the Hollywood Hot Brown paid ultimate respect to Fred K. Schmidt, who originally made the dish for celebrity guests at the Brown Hotel who needed a late night snack.

The closing number was nothing short of a standing ovation. Fried cheese cake topped with caramel and chocolate sauce was as smooth as George Clooney’s swagger and the peanut butter pie topped with whip cream and chocolate sauce – oh, I wish I knew how to quit you, peanut butter pie!

Hollywood Bar & Grill is located in the Showplace Cinemas eastside location and in the newly renovated Jacob’s Pub on the northside. Both locations boast a fully stocked bar and have placed screens throughout to showcase upcoming movie trailers – very handy when you have a brood of unruly children who are hungry and ready to see the “monkey movie.”

Plus, for a limited time, when you spend $15 at Hollywood Bar & Grill, you will receive a buy one, get one free movie pass for Showplace Cinemas; then bring your movie stubs back in and receive a 15% discount on your next food purchase. It’s a never-ending story of savings.

The flavors that Hollywood dishes up are simple yet bold and win this critic’s “thumbs-up.” In the immortal words of the terminator – I’ll be back!

What’s Cookin’ Germania Männerchor

Ashley Sollars — Mon, 30 Jun 2008 17:58:02 GMT

Being the editor of News4U definitely comes with some cool perks. I get to throw the first pitch at an Otters game, I get to interview some very interesting and sometimes even famous people, I get to toss weenies… Err! Back that train up! Weenie tossing?! Yep, this year, I will attempt to catch weenies at the Volksfest Celebrity Weenie Toss! Sharon Tindle, N4U business manager, and I will stand back to back. She will throw weenies over her head while I attempt to catch them in my smock. This is one of the many duties I inherited from Dylan Gibbs, former managing editor. He used to always catch weenies, and from what I understand he was quite good at it. Last year, we ranked second – coming in only one weenie under Fox 7.

Volksfest is in August, but this month’s What’s Cookin’ will rev up the salivary glands and prepare you for the pot of kraut that lies at the end of the regenbogen.

The N4U gang joined the Germania Männerchor patrons for a preview of the feast presented at Volksfest. This is the food of my heritage… I grew up on pork roast and potato dumplings; I have even journeyed to the land-o-sausages, but the food we devoured at Germania was some of the best, most authentic German fare I have ever tasted.

First off, the sauerkraut. I am not a fan, to say the least. Ick. I thought I would at least try it for the review. Worst case scenario – wash it down with a gulp of beer… Now, maybe it’s because I’m no longer 10-years-old at a polka dance in Northern Wisconsin (where I spent my summers with my German grandmother), but this sauerkraut was actually really good. It wasn’t as… krauty as the sauerkraut I’ve had in the past. You know, it didn’t have that harsh vinegary taste. It was sauerkraut, but it wasn’t “knock you over” sauerkraut. It had a pleasant flavor and paired nicely with the accompanying food; the smooth white beans and sweet German potato salad toned it down even further.

The bratwurst were grilled perfectly.

The bratwursts and ham hocks (sometimes called “pig’s knuckles”) were something that weren’t new to me. The ham hocks were so meaty, I could only eat one and the grilled brats melted in your mouth. I even put some kraut on mine, but there was a whole range of condiments to choose from.

The best part of the meal, however, was the kraut balls. I really didn’t know what to expect when I heard the word “kraut balls.” My mind quickly diverted to thoughts of Rodney Carrington and his fish balls, but were immediately dismissed. Out came small fried balls that look like hush puppies. One bite and I was HOOKED. The secret recipe only Jim Kluesner and a handful of other Germania gents know was something you will have to experience for yourself! They were creamy inside, and though that kraut was definitely in there, it was simply delectable. And guess what, you can’t get kraut balls at any restaurant or pub, especially not the original Germania recipe. 10,000 are made, rolled and fried for the Volksfest. That is a heck of a lot of kraut balls! I would eat all of them if I could! But alas, I can not…

Rachel cheers on the News 4U Weenie Tossing Team in an authentic oktoberfest hast: "Look out Fox 7, News 4U is coming 4U!"

Come celebrate Evansville’s German heritage with singing, dancing and plenty of fun – including seeing me catch weenies on Friday, August 15 at 7 p.m.! Volksfest will be held at Germania on Fulton Ave. off the Lloyd from August 14-16. Enjoy kraut balls and all the wonderful food prepared at Germania, the Rhine Valley Brass polka band (yes, they play the beloved “Chicken Dance”) and of course the BIERGARTEN!