Revisiting Caplinger's Fresh Catch
Nick and Andrew Caplinger have put some muscle behind their new program, which includes whole animal butchering in house.
Stephanie Topolgus, managing and creative director of the luxurious road-trip–worthy Topo’s 403 (403 N. Walnut St., Bloomington, 812-340-7453) tells us that the restaurant debuted a new winter menu last week. New offerings include chickpea and pumpkin fritters, Gunthorp Farms Greek-style chicken wings, fritto misto, a traditional Moussaka, pan-roasted Red Snapper, and skewered sea scallops. Vegetarians can tuck into a new briama featuring roasted and grilled vegetables.