The Ohio River courses past Edgewater Grille, providing a scenic backdrop for the eclectic culinary offerings inside. From piping-hot pizzas delivered straight from a wood-fired brick oven to blackened scallops nested on a bed of capellini, Edgewater Grille’s expansive menu proves that variety is the spice of life and the key to a good meal. Outdoor deck space facilitates alfresco dining in the warmer months, letting patrons pair fresh air with freshly baked desserts or wine and drinks from the full bar. With ample seating and multiple private rooms, Edgewater Grille is a prime spot for events such as weddings or Frankenstein support groups, and its chefs cater parties large and small with a smorgasbord of seafood, steaks, sandwiches, and pastas.
When a pizza-craving stomach rumbles in the city, the drivers at Heady's Pizza stand ready to bring it made-to-order pizzas, sub sandwiches, and appetizers any time between 10 a.m. to 2 a.m. Each time the phone rings or an order comes in, cooks begin crowning pizzas with classic toppings of mozzarella cheese and pepperoni as well as inventive sauce bases such as alfredo, pesto, and ranch. While pizzas are baking, the cooks layer sub sandwiches with at least a half pound of meat, preparing the restaurant's signature Chicken Blah Blah subs covered in Blah sauce, mozzarella cheese, and bacon. Carnegie Deli cheesecake slices and baked-to-order cookies end meals on a note as sweet as those played by the horn section of Candyland's marching band.
Each year, Evansville becomes a hub of the region's culinary life with the annual Taste of Southern Indiana, which collects top restaurateurs, caterers, and bakeries in one place so that guests may sample their wares. Past fests have featured sumptuous dishes from Edgewater Grill, Bar Louie, and Just Rennie's Catering, as well as sugary sundries and tooth fairy traps from A Pinch of Sugar and A Touch of Home Catering. The event benefits more than 25 Vanderburgh County law enforcement agencies, substance abuse prevention programs, and addiction treatment programs.
After 30 years of curating and perfecting recipes, founders Linda and Julie unleashed their culinary powers to create a Roly Poly menu of more than 50 rolls and sandwiches, plus a tempting selection of desserts. Slinging sandwiches for breakfast, lunch, and dinner, the sandwich artisans envelop a variety of inventive ingredients inside warm, floury tortillas, from scrambled eggs to pesto chicken to mustard-splashed tuna. Customized sandwiches may also be rolled to suit various diets, preferences, or carbo-loading competitive mimes.
Bright-colored balls have sent pins crashing at Franklin Bowling Lanes for years. Since then, the bowling center has seen several upgrades, including 20 Brunswick Pro Lanes, which replaced the originals. Optional bumpers pop into action to help young bowlers or adults who learned physics from Wile E. Coyote?s correspondence school.
The vision for Jeanne's Gelato & More began when Valerie Ewers, who co-owns the caf? with her sisters, made a fateful trip to California and tasted gelato for the first time. She recalls, "I was pretty blown away? it was really different from everything else." Following this gustatory awakening, Valerie conferred with her sisters, and together they decided to set up a shop of their own inside a cheery yellow-walled caf?. The sisters offer a rotating cast of the creamy treat, eschewing artificial flavors in favor of seasonal ingredients such as watermelon and mango, and more off-the-wall infusions of wine, beer, and honeysuckle from real flowers.
In addition to making their own gelato, the sisters use their mother's recipes to prepare fresh soups and french chocolate cake. And for clients looking to pair their treats with drinks, Ewers emphasizes her coffee: "best lattes around,? she says, ?'cause I like my coffee."