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The Dish

  • Tom's Donuts adds shop
    Melissa Wasson grew up around the doughnut business. Her family has been working with Tom's Donuts since 1980 – before she was born.
  • Tom'sDonutsadds shop
    Melissa Wasson grew up around the doughnut business. Her family has been working with Tom’s Donuts since 1980 – before she was born.
  • Meat vendor plans mobile unit in spring
    “Our labor of bacon juice and love is finally coming to fruition,” Heather and Jeff Shively wrote on their Facebook page.
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BoatHouse getting makeover, updated menu

A new year and season don’t just mean a new round of features for BoatHouse Restaurant in Winona Lake. It also includes an updated look for the 300-person dining room.

According to Jo Wall, operations manager, the upscale steak and seafood restaurant has been open for 13 years and it was time for an update. The work, which will take place in three to four sections, includes new flooring, recovered booths and chairs, refinished tables and darker woodwork.

The more modern-looking bar at the restaurant opened a year and a half ago, and some of the work will blend the spaces, Wall says.

The restaurant will remain open during the work, with sections of the dining room closing for updates. Hours are 11 a.m. to 9 p.m. Sunday through Thursday and 11 a.m. to 10 p.m. Friday and Saturday.

As for those menu features, they include a rainbow trout with a horseradish crust ($17.99), jambalaya pasta ($14.99) and portabella fontina burger ($9.49).

Food truck contest

It’s fair to say that Tony Fumarolo is the new kid on the block.

The owner of Rig-A-Tony’s, he joined the local food truck scene in August, re-creating the best dishes of his grandmother, Rosie. He has won fans with meatball sub sandwiches, Italian sausages and stuffed shells.

Now he’s hoping to win Mobile Cuisine’s 2013 Food Truck Rookie of the Year honor. Submissions from around the country were received, and Rig-A-Tony’s is up against trucks from Florida, Tennessee and Missouri.

Votes will be accepted through 1 a.m. Saturday and can be cast online at bit.ly/1hIZQFs or emailed to contest@mobile-cuisine.com. As of Tuesday evening, Rig-A-Tony’s was in sixth place in the online vote.

Hearty options

Eddie Merlot’s, 1502 Illinois Road S., has launched a menu of hearty dishes perfect for the cold winter months.

Through Feb. 9, the Beef and Burgundy offerings use the aromatic varietal as an ingredient in a number of classic dishes from Steak au Poivre to Winemaker’s Steak, which are not normally found on the menu.

Served a la carte, the Beef and Burgundy menu includes Beef Bourguignon, tender beef short ribs simmered with roasted mushrooms, onions and Burgundy wine ($24); Steak Diane, twin filets sautéed with roasted mushrooms and herbed demi-glace ($32); and Veal Chop Dijonnaise, grilled veal chop simmered in a Dijon mustard sauce with onions and roasted mushrooms ($37).

Around town

The second location for Captain Ron’s Corral has opened at 7225 Maplecrest Road. Hours for the restaurant are 7 a.m. until last call (2 or 3 a.m.) daily.

•My fellow coffee lovers, celebrate. Participating McDonald’s restaurants in the area are giving away a small, freshly brewed McCafé Coffee to customers through Friday. The fast food chain has also added a McCafé Rewards program.

Customers will be able to collect points with each McCafé purchase. When five points are collected, the sixth McCafé hot beverage is free.

The Dish features restaurant news and food events and appears Wednesdays. Fax news items to 461-8893, email kdupps@jg.net or call 461-8462.

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