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With menu entrées arranged by animal sounds (“Moo,” “Oink,” “Cluck” and “Splash”), the Brick House Grill has opened in Huntington.
One signature sandwich is “the Southern Gentleman” (pulled pork with coleslaw), while the BLT is called “the Heart Stopper.”
There also are steaks, seafood, pasta, salads and a full bar. Entrée prices are $10 to $20.
The restaurant at 19 W. Washington St., in the former Poff’s Place, is owned by Ivy Tech grads Andrew Sprinkle and Garin Stephan. They both grew up in Huntington and worked together at Nick’s Kitchen and Lutheran Hospital before buying the restaurant and building at auction in January.
Hours are 11 a.m. to 11 p.m. Mondays through Thursdays and 11 a.m. to 1 a.m. Fridays and Saturdays.
For reservations, call 260-224-6696. You must be 21 (or at least 18 and accompanied by a parent or legal guardian).
View the complete menu at www.brickhousegrill.org.
Catering is available.
The Creative Arts Center, 211 W. Water St., in Bluffton is having two “tasting tours” led by Jeanne Ploetz.
The first begins at 12:15 p.m. Thursday, which will include visits to Adams County greenhouses, including one powered by a windmill, and lunch at the Brick House on Jackson in Monroe.
The second is June 18, which will include a tour of the New Huntington Theatre and a stop at the aforementioned Brick House Grill in Huntington.
Advance registration is required; call the Creative Arts Center at 260-824-5222.
The registration fee is $3, or $5 for both events. (Participants should bring money for lunch and shopping).
Get an early start to the season at the “Taste of Summer” festival on Saturday in Shipshewana.
It runs from 9 a.m. to 4 p.m. at the Shipshewana Town Center, 760 S. Van Buren St.
There will be plenty to sample with food booths, cooking demos and an amateur grilling contest (with burger, chicken and seafood categories).
Participants include celebrity chefs Mad Dog & Merrill, cookbook authors Tom and Joyce Rose, and Tami Osborn, the chef-owner of Culinary Treasures in Middlebury.
Advance tickets are $5 (available at the Town Center); or get them for $6 at the gate.
Because Fort Wayne officials are raising money to attend the All-America City competition in June in Tampa, Fla., Famous Fish of Stroh at Pine Valley shopping center wants to help.
From 11 a.m. to 8 p.m. Tuesday, the restaurant at 10230 Coldwater Road will donate 10 percent of sales to the fundraising effort, when diners mention the All-America City promotion.
The city is a finalist in the competition this year. It has won the award twice, and a third time would earn it a place in the National Civic League’s Hall of Fame.
To find other fundraising events at local restaurants, go to www.cityoffortwayne.org, click “All Together Now-All America City” and then “Upcoming Events.”
How do the Irish do brunch?
Find out when J.K. O’Donnell’s, 121 W. Wayne St., serves its first Sunday brunch May 31 (the start date was pushed back one week).
The menu will feature eggs Benedict, homemade corned-beef hash and cocktails, available from 10 a.m. to 3 p.m. The dinner menu starts at 3 p.m.
The pub will be open from noon to 9 p.m. this Sunday, but will be closed Monday for Memorial Day. It reopens at 11 a.m. Tuesday.
Several Indiana restaurants (and one festival) are highlighted in the June issues of some national food and lifestyle magazines.
Martha Stewart Living lists 10 barbecue festivals around the country, including Fort Wayne’s own 12th annual BBQ RibFest, which will be June 18 to 21 at Headwaters Park.
Midwest Living’s feature on “60 More Restaurants Worth the Trip” mentions the raspberry cream pie at Das Dutchman Essenhaus in Middlebury, the wasabi-miso Wagyu sirloin at Joseph Decuis in Roanoke and the 100 sundae and shake varieties at Ivanhoe’s in Upland.
And Bon Appetit’s travel issue in May highlights three of each state’s best dishes as part of “The United Plates of America.” Indiana features are the sugar cream pie at Nick’s Kitchen in Huntington, the root beer at Mug n’ Bun in Indianapolis and the Wabash Cannonball goat cheese made by Capriole in Greenville.
