Seafood lovers cheered when Nick and Andrew Caplinger of 56th Street Fish Market opened their well-stocked Caplinger’s Fresh Catch in late 2013, offering not just the highest-quality seafood and shellfish, but a top-notch “lobsta” roll. Now, carnivores have something to get excited about as well. Last fall, the father-son duo opened a second location, featuring local meats and poultry, in Noblesville. Tapping former Goose the Market staffer Vincent Salas and Mike Astumian, who sharpened his meat-cutting skills at Fresh Market, the Caplingers have put some muscle behind their new program, which includes whole animal butchering in house. You can get a rosemary-flecked chicken sausage cooked up in the kitchen, as well as a pot roast dinner with all of the trimmings. But the piled-high blue crab melt on a buttered bakery roll with plenty of gooey cheese is still the winning catch. 15009 Gray Rd., Noblesville, 317-218-3221
Revisiting Caplinger's Fresh Catch
A favorite seafood market casts its net wider at a new location.
