Just as the name implies, Farmer’s Daughter Bakery and Cafe is family-owned-and-operated, serving up fresh portions of grains, soups, and salads straight from the garden. Every item on the menu is made in-house, and all processed foods are told to take a hike to see if a natural activity will help cleanse their system. Grab a friend or scurvy-plagued 18th-century merchant-sailor and double up lunchtime feasts with a bowl of the daily homemade-soup special coupled with a green salad (a $6 value each).
As a neighborhood ice cream shop since 1933, The Chocolate Moose sees itself as the repository of B-Town's memories. Post-game celebrations, first dates, and memories of being dared to eat 12 ice cream cones in a row are tied up in this nostalgia-imbued confectionery. Of course, nostalgia alone isn't enough to keep the visitors coming back every year. The ice cream, crafted in-house from a 15% butterfat mix, creamily melts into hot fudge sundaes and slowly dissolves in root beer floats. Flavors of marshmallow, cream de menthe, and butter pecan swirl into smooth milk shakes. Beyond its ice cream desserts, however, The Chocolate Moose prepares food such as Spanish burgers baked in tomato sauce and hot dogs in Coney sauce.
It was a fateful day that Campus Candy founder Mark Tarnofsky dropped his daughter off at Indiana University about four years ago. On a mission to track down a simple candy bar, the dutiful dad found himself roaming far afield until he finally landed at a distant drugstore. Convinced that college kids want candy within constant reach, Tarnofsky started his first store right there, and soon expanded to the schools in Wisconsin, Arizona, and Pennsylvania. Each outlet sells more than 500 different types of candy, all of which may be repurposed as toppings on a rotating menu of frozen yogurt. By slinging bulk candy at a fixed price, Campus Candy stores make it easy for college kids to load up on diverse desserts without filling their schedules with bonbon-making classes.
Hailed by Evansville Living readers as having 2011’s Best Chicken Salad, Maxine’s Cafe and Bakery appeases local appetites with a diverse selection of handcrafted salads, sandwiches, and sweets. Each day, pastry chef Terry Spindler dispatches armies of lemon bars, chocolate-dipped macaroons, and baklava to the upper level of his chockablock bakery case ($0.75 each), where they oversee tortes ($3.50–$3.75 per slice), whole cakes ($34–$45), and sugar-free specialties ($1.60–$3.75) awaiting purchase or skirmish. All fresh menu fare is built from the ground up, with a savory spotlight on cold salads such as Maxine’s curry chicken salad—one of three house chicken salads—which tosses white meat chicken, golden raisins, and celery in a curry mayo dressing ($7.99/lb.), and meatless eats including dill potato salad, with red bliss potatoes, celery, and sweet onion enveloped in a dill-mayo dressing ($6.99/lb.). Deli sandwiches stuffed with Boar’s Head ham and turkey also stand prepared to foxtrot their way into needy bellies ($5.85).
At Lorenzo's Bistro and Bakery, the bakers make their own dough from scratch for crusty breads baked on the hearth. Every day, visitors can stop in for the warm baguettes, challah, and french bread, as well as daily specials such as Sunday's cracked-wheat loaves.
But the bread is just the start of the culinary journey, which executive chef Wess Rose executes with an eye toward contemporary American dishes and Euro-American influences. Elegant steak, seafood, and pasta join surprise touches, such as the chefs' take on a louisville hot brown—smoked shaved turkey breast atop fresh challah bread topped with tomatoes, cheddar jack mornay sauce, crispy bacon, and chives. Charbroiled salmon fillets glisten with raspberry barbecue glaze, and marinated portobellos and vegetable medleys stuff puff pastries to create vegetable wellingtons, which are topped with pesto and feta.
In the restaurant's foyer, the staff mans a market where people can grab cups of coffee or pick up ready-to-eat entrees to take home. In addition to the breads, customers often drop by to pick up muffins, scones, and sandwiches for meals on the go that are tastier than oatmeal in a tube.