Going Out

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

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

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

A Taste

A 'bakearizza' on Wells

Big Apple Pizza brings New York pizza to Richard's Bakery

By Bonnie Blackburn

Those seeking authentic New York-style pizza should head to Wells Street's Big Apple Pizza.

Recipes

Hideout 125's Lamb Pasta

Serves 2

6 ounces shredded braised lamb (find the recipe on fortwaynemonthly.com)
3 cups cooked pasta (gemelli or cavatelli preferred)
½ cup wild mushrooms
1 cup reserved cooking liquid from the braised lamb
½ cup butternut squash, medium diced
½ cup julienned red onion
2 tablespoons fresh mint chiffonade
¼ cup crumbled feta
2 tablespoons olive oil
3 tablespoons mascarpone
Salt and pepper to taste