We've been around since 1971. The building was originally the Victory Theater that opened in 1942. Pizza has always been our mainstay, but we also specialize in a variety of appetizers, hoagies, sandwiches, and dinners. We also have a full service bar located in the original theater area.
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.
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."
Inside Honey Baked Ham, chefs uphold the same traditions that Harry J. Hoenselaar created more than 40 years ago. Back then, he chose individual hams, cured them in his secret marinade, and smoked them over hardwood chips before offsetting the earthy flavor with a crisp, sweet glaze. To this day, the staff makes the signature bone-in hams one at a time and glazes them in the shop.
To go with the meats, the kitchen whips up classic side dishes and desserts, such as the sweet-potato souffl?. For less formal feasting, party trays and packed lunch boxes fuel business meetings, backyard grad parties, and lengthy end-zone celebrations.
In an effort to find a healthy alternative to fast food without sacrificing speediness, the creators of Pita Pit began assembling their signature sandwiches for breakfast, lunch, dinner, and late-night snacks. At each location, thin, Lebanese-style pitas encircle lean, grilled meats and fresh veggies, all grilled to order. Sandwich selections span the spectrum from gyro meat and falafel to turkey and prime rib. The staff empowers customers to make healthy choices by displaying nutrition information for each bread, meat, and post-meal toothpick and corralling a selection of healthy sandwiches.
More than 20 sandwiches draw visitors to Stockwell Inn, an Evansville staple for more than 26 years. As heat rises from the grill, chefs melt a mix of american, swiss, and hot-pepper cheese into the aptly named ultimate grilled cheese. As they continue perfecting edible masterpieces, they pour chili over hot dogs, construct rib-eye steak burgers, and nestle fried chicken into baskets alongside waffle fries. The dining room's stockcar-racing-inspired decor and its mix of bar and table seating creates a cozy feeling otherwise only attainable by hiding inside Jeff Gordon's kitchen cabinet.