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seafood

Caplinger
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Revisiting Caplinger's Fresh Catch

Nick and Andrew Caplinger have put some muscle behind their new program, which includes whole animal butchering in house.

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Mini-Review of Firebirds Wood Fired Grill

In the Firebar, tall backlit shelves holding an ombré rainbow of liquor bottles catch your eye from the parking lot.

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Swoon List: Rook, Peterson's, Rebar, and More

The perfect marriage of burger and brisket, classy huevos rancheros, and a dish to introduce you to koji rank as the best things we’ve eaten recently.

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Recipe: Oyster Po’ Boy by Caplinger’s Fresh Catch

Andrew Caplinger shows how to make it at home—with his own plump Goose Point oysters and kicky housemade remoulade.

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Indy’s Great Steakhouses: Ocean Prime

Purists, stand down. There’s nothing wrong with enjoying a savory bearnaise sauce or a heap of shrimp scampi atop a fine steak.

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Hooked on Caplinger’s Fresh Catch

Just as exciting as the fresh fish options are the baskets of tasty fried fish sandwiches and other seafood specialties the Caplingers are serving up for what has become a dedicated clientele in just over 6 months in business.

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The Oceanaire Seafood Room

Showstoppers among the ultra-fresh fish include Maine scallops, striped bass, and grouper. Fresh oysters are a must.

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Video Recipe: Diver Scallops by Kathy Jones of Junonia

She has a new seafood stand in City Market and a foolproof recipe featuring one of her best sellers.

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Q&A with Kathy Jones of Junonia Fish Market

Kathy Jones, a familiar toque around town, divides her time between her job as executive chef at Iozzo’s Garden of Italy and her new gig as the captain of her own fresh fish stand in City Market.

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Topo's 403 Has a New Menu

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.

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Surf and Turf War: A Review of Ocean Prime

Minutes later, she sat down a sugar-rimmed martini glass filled with a hot-pink liquid that was actually hissing at the surface, like a witches’ cauldron.

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