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Revisiting Caplinger's Fresh Catch

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

A graduate of IU’s Master of Fine Arts program in creative writing, Terry Kirts hails from a town in Illinois so small it didn’t have a restaurant until he was in the 8th grade. Since 2000, he’s more than made up for the dearth of eateries in his childhood, logging hundreds of meals as the dining critic for WHERE Indianapolis, Indianapolis Woman, and NUVO before joining Indianapolis Monthly as a contributing editor in 2007. A senior lecturer in creative writing at IUPUI, Terry has published his poetry and creative nonfiction in a number of literary journals and anthologies, including Gastronomica, Alimentum, and Home Again: Essays and Memoirs from Indiana, and he’s the author of the poetry collection To the Refrigerator Gods, published by Seven Kitchens Press in 2011.
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