Going Out

A Taste

Mission: Delightful

Lodge at Coyote Creek aims at awesome food, casual fun

By Connie Haas Zuber

Woodsy and welcoming, The Lodge at Coyote Creek is temptingly trendy.

Recipes

The Lodge at Coyote Creek’s BLAT Bruschetta

Makes 30 toast points

1 tablespoon roasted garlic, mashed
½ cup mayonnaise
½ tablespoon apple cider vinegar
Kosher salt to taste
½ cup shredded kale
1 avocado
1 Roma tomato
30 toast points (or your favorite crostini or cracker)
Balsamic vinegar reduction
9 strips cooked thick-cut bacon, each chopped into 5 pieces

Recipes

Salud Margarita from Salud! Tapas & Tequilas

Serves 1

1.5 ounces Salud Reposado Tequila
1 ounce Cointreau
4 ounces Margarita mix
¼ ounce Agave Nectar

A Taste

Seriously, Salud!

South of the border sophistication

By Connie Haas Zuber

Something new has come to town thanks to Salud! Tapas & Tequilas, something very tasty.

Recipes

Nick's Martini & Wine Bar maple sausage stuffed jalapeños

Serves 4

6-8 large fresh jalapeños
1 pound ground Italian sausage
1 tablespoon finely minced garlic
1/2 cup softened cream cheese
1 teaspoon red pepper flakes
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon imitation maple flavoring
1/2 pound pepper jack cheese, thinly sliced
1/2 cup chopped hickory bacon, fried until crispy
1/2 cup finely chopped scallions

Avocado-lime sauce:
1 cup buttermilk ranch dressing
1 avocado
1 tablespoon lime juice
1/4 teaspoon sriracha sauce
1/4 teaspoon kosher salt

A Taste

Little slice of ...

Find just what you want at Nick's

By Connie Haas Zuber

Nick's Wine & Martini Bar brings a contemporary twist to drinking and dining.

Recipes

Chop's Raspberry Lemondrop Martini

Serves 1

2.5 ounces citrus vodka
½ ounce sweet and sour mixture
½ ounce Rose’s lime juice
1 ounce Cointreau
Juice of one fresh lemon
A splash of 7-Up or Sprite

A Taste

From greeting to goodbye

Chop's knows the real value of a meal is the whole experience

By Bonnie Blackburn

Chop's has been welcoming guests for a dozen years with delicious food and a delightful staff.

Recipes

Paula's on Main's Classic Shrimp Scampi

Serves 2-3 as entree

4 tablespoons unsalted butter, plus 2 tablespoons cold unsalted butter
1 tablespoon finely minced garlic
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
½ teaspoon dried oregano
¼ teaspoon cayenne pepper (optional)
¼ teaspoon ground black pepper
¾ to 1 pound wild shrimp (peeled and deveined)
½ cup shrimp broth (chicken broth can be substituted)
½ cup dry white wine
¼ teaspoon kosher salt

A Taste

It's the fish

And it's Paula herself

By Connie Haas Zuber

Paula's on Main welcomes spring with a fun new menu.

Recipes

Bravas' Homemade Peanut Butter

Makes 1 pound

16 ounces raw Spanish peanuts (shelled)
2 tablespoons honey (or more to taste)
1-2 tablespoons kosher salt (to taste)
3 tablespoons peanut oil

A Taste

Bold new world

Bravas finds a home on Fairfield

By Bonnie Blackburn

Bravas warms up with burgers.

Recipes

Andy's Chicken Corn Chowder

Serves 8-10

½ pound unsalted butter
¾ cup flour
1 tablespoon minced garlic
1 cup carrots, diced
1 cup celery, diced
1 cup yellow onion, diced
2 quarts chicken stock
1 quart heavy cream
3 cups corn
1 jalapeño, deseeded and diced 
3 large russet potatoes, diced
4-6 boneless chicken breasts, diced
1 teaspoon fresh dill, chopped
1 teaspoon fresh thyme, chopped
Salt and pepper to taste
Sliced green onion (optional)
Dash paprika (optional)

A Taste

Old building, fresh flavor

Central City Café goes for urban feel

By Bonnie Blackburn

Hip, new Central City Café

Recipes

Richard's Bakery and Big Apple Pizza's Sugar Cookies

Makes 1 dozen cookies

4 ounces margarine 
5 ounces shortening 
8 ounces granulated sugar 
1 large egg
2 teaspoons vanilla extract
1 pound plus 4 ounces all-purpose flour
1 teaspoon baking power
1 teaspoon baking soda