In this twilight season where warmer weather seems far away, Region residents should take the time to explore new dining options. Northwest Indiana offers a plethora of unique culinary experiences, and finding a new favorite (and indulging in existing ones) is a fitting winter goal. South Shore CVA is lending a helping hand in that culinary quest with Savor the South Shore Restaurant Weeks.
Taking place Feb. 17 - Mar. 1, Savor the South Shore Restaurant Weeks offer curious diners an affordable opportunity to experience the best of NWI flavor.
“Restaurant Weeks is a culinary experience along the South Shore featuring speciality menus at discount prices,” said Erika Dahl, director of communications for South Shore CVA. “A number of locations will offer 3-course lunch and dinner menus with favorite dishes.”
Dahl explained that the timing of Restaurant Weeks is ideal.
“The week after Valentine's Day is normally a slower time for restaurants, and the discounted menus are a wonderful reason to experience a new restaurant or an old favorite,” Dahl said.
No coupons are necessary to partake in the special offers. When attending one of the participating restaurants, diners need only ask their servers for the Savor menu.
Currently, 33 restaurants are participating in Savor the South Shore Restaurant Weeks. Registration is still open for restaurants seeking to become involved. By the time Restaurant Weeks kicks off, diners will have their choice of Region culinary experiences.
Dahl said the South Shore CVA team is happy to partner again with some of their previous Restaurant Weeks participants, such as Bartlett’s Fish Camp, the Region’s only raw bar with Michigan City’s closest waterfront dining; Asparagus, a unique Asian fusion restaurant and lounge in Merrillville; and DOC’s Smokehouse & Craft Bar in Dyer, which offers traditional southern barbecue and many beers on tap.
“We are also excited to see some new restaurants participate this year,” Dahl added.
New restaurants include Goblin and the Grocer, a one-of-a-kind drinking, dining, and gathering spot located in Beverly Shores; Kitaro Surf & Turf, a restaurant in Munster that specializes in Asian Fusion creations, hand cut steaks, lobster, sushi, and more; and Leeds Public House, an eclectic restaurant in historic downtown Michigan City featuring local ingredients crafted into seasonal dishes.
Dahl wasn’t bluffing about the the three-course menus, either. Most restaurants boast Savor menus that are as bountiful as they are mouth-watering. For instance, Patrick’s Grille, which cultivates fine dining in addition to a cosmopolitan yet comfortable atmosphere in Michigan City, is offering a decadent 3-course meal for two for just $55. The menu is as follows:
Appetizer (choose one to share):
Fresh Calamari - Lightly fried, with lemon and zest cocktail sauce
Flaming Saganaki - Served with warm baguette
Entrée (choose one per person):
Served with choice of soup du jour or house salad
Bourbon Beef Tips - Onions, mushrooms, peppers, bourbon glaze
Chicken Piccata - Chicken breast, mushrooms, capers, tomatoes, garlic and white wine served over linguine
Parmesan Crusted Whitefish - Canadian whitefish baked in a parmesan breading and lemon butter
Dessert (one to share):
Mudd Pie - Oreo cookie crumb crust, coffee ice cream, chocolate fudge topping, whipped cream and toasted almonds
Did anyone else’s mouth just water? Count me in. And some restaurants such as Fiddlehead, another Michigan City classic, offer both lunch and dinner Savor menus.
These are just a handful of examples of the many diverse restaurants participating in Savor the South Shore Restaurant Weeks. To explore all 33 restaurants currently participating, visit https://www.southshorecva.com/savor/.