Destination

Travel Living Local Is the Only Way

STORY AND PHOTOGRAPHY BY JENNIFER L. RUBENSTEIN andering up the W coast of Maine from

Portland to Camden is like stepping back in time. Small villages stand still from ages of the past— roadside organic stands, natural food stores on every corner, meat markets with only

Photograph courtesy of the Inn by the Sea the freshest local meats and handwritten signs on the side of the road directing drive by traffic to pull in for $5.99 live lobsters. A locavore’s dream … and a daily reality for many Mainers. When talking to the famed Chef Sam Talbot, of Bravo’s “Top Chef” and author of the Sweet Life and the upcoming book 100% Real, he explained this is simply a way of life for Mainers. Sam, a New Yorker, has opened the quaint farm-to-fork restaurant Pig + Poet in the historic Whitehall lodge in Camden. Sam is passionate about fresh ingredients, saying “Everything we use as ingredients are a skateboard ride away.” This is not easy in Maine, where over 90% of the land is covered in forest and 100% experience harsh winters. That forces people to hunker down, preserving food. Local, fresh food is a age-old survival mechanism, not a trendy urban hipster movement.

Chain restaurants are rare in the coastal cities of Maine, while mom-andpop restaurants, shacks and food trucks can be found in every little town, island village and city. This region, known as the Jewel Coast, has drawn some of the best freshly prepared food in the state and is home to a handful of James Beard Award winners and nominated chefs. Bobby Flay of the Food Network, and even “The Chew,” love this region. During our stay we visited several places that have been touched by the hands of the above famous foodies and we laid our heads where history, art and Maine life will impress you. It did us.

Pig + Poet

Chef Sam Talbot/Historic Whitehall Camden PigAndPoetMaine.com This intimately farmer-chic restaurant, located in the beautifully historic Whitehall lodge, draws you in immediately from the decor to the smell of the sea. One of famed Chef Sam Talbot’s babies, this hits all of his sweet spots. His love of locally sourced and thoughtful food is showcased on his menu, which is seasonally designed. Chef Talbot is passionate about keeping the ingredients as real as possible. As we dined on lamb bacon la plancha, Chef Talbot casually strolled over to our table to sit and chat with us. Chef Talbot is known to wander from table to table, and is seen regularly making special dishes that may tease your senses. His favorite dish on the menu by far is the buttermilk fried chicken with duck fat roasted potatoes and kale chips. On that particular day, his staff enjoyed a dinner he had to bring out to us to try—fresh mussels with vegetable confit (fit for a king). Of course, we washed down that delicious dish with his favorite cocktail of raw cucumber juice, gin, agave and basil. Not only is this restaurant open for lunch and dinner, you stay at the lodge built around 1901, and the built-in breakfast is like nothing we have seen. It might make you need to wear yoga pants for the day.

Primo Restaurant

Chef Melissa Kelly Rockland PrimoRestaurant.com

Primo is not only an award-winning restaurant run by a two-time James Beard Award–winning Chef Melissa Kelly, it’s a 4.5-acre working farm. Chef Kelly creates brilliant cutting-edge fresh dishes that change daily with sometimes 80% of the food coming from her farm. The restaurant sits at the bottom of a hill; the hill above is her farm, filled with chemical-free rotating crops such as nettles, asparagus, roasting vegetables, and of course she has apple trees inside the areas where the pigs roam and the roosters crow. Her menu is impressively delicious. Cornmeal pancakes with braised lamb ropa veija are a staple starter, to fortify you while drooling over which Maine dishes to devour. From the panseared local scallops to the pork saltimbocca, you can get a small taste of the culture and roads Chef Kelly has traveled—and we must say, she has traveled well. She allowed us to indulge in her famous house-made cannoli stuffed with fresh ricotta and rolled in crushed pistachios and Amarena cherries … that dessert alone is a reason to make a reservation at Primo. Take a tour of the farm, grab some vino and make an evening of the ultimate cuisine.

Top: Chef Sam Talbot, Pig + Poet. Left: Primo Restaurant freshly harvested mussels from steps away.

Chef Brian Hill Rockport ShepherdsPieRockport.com

Located on a breathtaking harbor, Rockport depicts what visitors come from afar to photograph. The harbor is full of lobster boats and sailboats, all glistening at sunset amid the rich colors of the season, the smell of salt and the tranquility of calm water. Shepherd’s Pie is the creation of Chef Brian Hill, a favorite of Bobby Flay and featured in an episode of his “Throwdown with Bobby Flay.” Shepherd’s Pie, named for the historic Shepherd Company building, does indeed serve shepherd’s pie, but they are known for their seasonal menu that gives a radical twist to coastal rustic dishes. Local roasted corn with bonito flakes gives the appearance of being alive, waving back and forth much like sea kelp in the ocean. The flakes add a dark, deep and salty flavor. Scallops braised to perfection over a bed of kelp, tarragon and crispy capers melt in your mouth, sending you into a blissful food coma. Also, don’t forget a butterflied grilled pork sausage over two crisp chickpea polenta cakes enhanced with a kalamata-tomato sauce. Seasonal pickles add a hint of a crunchy giardiniera-style relish, that’s crunchy, spicy and on the edge of insanity with the vinegar and pepper sauce. There is no wonder why this restaurant with no sign, hidden on a tiny harbor, was a nominee for James Beard’s Best New Restaurant.

Owls Head General Store

Owls Head

In 2009, Food Network said this place had the best burger in Maine, and the 7 Napkin Burger didn’t disappoint. This massive half-pound burger layered with tomatoes, thinly sliced pickles, shredded lettuce, mayo, catsup, mustard and onions leaves your face drenched, your hands dripping and you will smell of those onions all day, but the result is worth it. This two-room general store, next to the Owls Head post office, has an outdoor restroom near the Owls Heads Lighthouse, where lobster boats will pull any foodie in who wants to eat where the locals go. While there, don’t miss out on one of the Maine Root natural sodas. We recommend the blueberry.

The famous Owls Head 7 Napkin Burger.

Above: The famous lobster roll from Red’s Eats in Wiscasset will leave you dripping with mayo and butter! Now that is finger lickin’ good!

Right: Signs for live lobsters are found on random coastal roads up and down the coast of Maine.

Red’s Eats

Wiscasset

History has been made with these lobster rolls. You’ll wait in line and you must have cash. The price for a lobster roll is written on a posted piece of paper and changes daily. Thinly sliced white bread, toasted with butter and heaped with over a pound of lobster caught and cooked that day—our roll had four claws on it—is handed to you on their signature red plates in aluminum foil with a packaged wipe for good measure. This stand is so popular you can find copies of their book, Red’s Eats: World’s Best Lobster Shack, throughout Maine, and you will find people who have been coming weekly for as long as the stand has been on the corner of this quintessential Maine harbor town.

The only way to stay in Maine for the full experience is to stay in one of their famous bed and breakfast inns. Many are historic and all of them are topnotch not only with their rooms and fun-loving innkeepers, who will keep you on your toes with laughter and enjoyment, but the food … oh, the food.

LimeRock Inn

LimeRockInn.com

This inn was voted for having the Best Wrap Around Porch by Yankee magazine’s Best of New England, Down East magazine’s Readers Choice, Hall of Fame for multiple years by Trip Advisor, and we know why. This beautiful Victorian mansion, located in the Historic District, is beautifully landscaped and full of luxury and comfort. Innkeepers Frank Isganitis and PJ Walter, like many Maine foodies, believe in simple, fresh and good food that creates a culinary experience. Warm breads and pastries greet you, along with the aroma of fresh coffee from local Rock City Roasters. House-made waffles, gourmet eggs, French toast and the special breakfast item of the day beg you to come back for more the next morning. This is truly a home away from home with friends you have never met.

Berry Manor Inn

BerryManorInn.com

The Pie Moms—heard of them? They have been featured on “The Chew,” “Throwdown with Bobby Flay,” the Travel Channel and more. Pies are what this Inn is known for—always available warmed or not, à la mode or not, in your room or not—but pies are not the only attraction. Berry Manor has been named more than once as a top B&B in the United States, and this stately home of one of Rockland’s most prominent merchants is luxurious, relaxing, elegant and more. Although the husband-and-wife team, Cheryl Michaelsen and Mike LaPosta, offer up humor at breakfast with a rather large collection of toy hamsters and wacky hats, they aren’t joking about the culinary treats they provide at breakfast, and of course, their mom’s pie recipes.

Granite Inn

OldGraniteInn.com

This inn across from the harbor began as a Federal Colonial residence built of gray granite, hence the name. The quaintness of the inn fills you with nostalgia, a feeling of being in a family home. At the same time the walls and tables are filled with unique works of art that will catch your eye with every turn. This 1840 house has all the modern conveniences with rooms with simple, yet contemporary, furniture and feel. Husband-and-wife innkeepers Joan and Edwin Hantz are creative thinkers and doers who put those talents

The Lime Rock Inn (top) delights you with their morning wake up call for breakfast. The Berry Manor Inn (middle) has freshly made pies and ice cream 24/7 to fill your tummy and make you happy. The Granite Inn (bottom) sits across from the coast with a spectacular view inside and outside of the inn. (Photographs courtesy of the inns.)

Photograph courtesy of the Inn by the Sea to work in the gardens and famous breakfast for which the inn in known. Edwin wakes up early every morning to grind fresh coff ee and fi ll the air with the smell of his freshly baked scones. His creative cooking extends to seafood and vegetable juices and the gourmet crêpes drenched with real Maine maple syrup and blueberries. You will be on sensory overload with the scrumptious foodie and art experience the Hantz family will provide.

Inn by the Sea

Cape Elizabeth InnByTh eSea.com

As the closest airport isn’t so close to the Jewel Coast, fl ying in and out of Portland may be the best option, with an unmistakably beautiful drive up to the coast. If you do fl y in or out, or decide to stay in Portland for any time, a breathtaking place to close your eyes is the Inn by the Sea. Th is award-winning eco-luxury hotel gives guests a panoramic view of the ocean that will fi ll anyone with relaxation. Th e rooms are opulent, yet earthy. Th is beautiful inn is not only an environmental leader—being the fi rst in Maine to bear solar panels and use biofuel— but they also collaborate with the Maine Department of Conservation to restore the endangered New England Cottontail bunnies at Crescent Beach State Park. Th e inn has developed an onsite program for planting indigenous plants to create a safe habitat and food for these bunnies. In addition, the inn has an onsite gardener responsible for planting edible landscape around the grounds such as artichokes, cabbage, kale, edible fl owers and other items, which can be used as fresh ingredients at Sea Glass, the onsite restaurant. Chef Steve Sicinski infuses his menu with seasonality and nutritional balance. Using local produce and lobster is nothing new for Sicinski. He shares with other Maine chefs a passion to incorporate under-appreciated seafood onto the menu. His menus feature underutilized seafood such as dogfi sh, whiting and monkfi sh, in eff orts to help restore the abundance of over-caught fi sh off the coast and introduce his guests to new fl avors. Th e inn is pet friendly, Cottontail friendly, eco-friendly, but most of all it is good-for-you friendly. A getaway that will take your breath away and leave you fi lled with an experience of a lifetime.

At top: a perfect Maine view of the Rockport Harbor. Middle: The 1902 Rockland Harbor Breakwater Light sits at the south end of a 4,300 foot breakwater. Bottom: One of the many delicious sea-to-table dishes from Chef Steve Sicinski, Sea Glass at the Inn by the Sea.

Piazza produce is proud to feature products from local farmers & artisans.

We consider local, product we pick up from the producers while making our daily deliveries.

5941 West 82nd Street | Indianapolis | 1-800-772-7255 | piazzaproduce.com

Lamb Bacon Carbonara Serves 4

12oz spaghetti 8oz Saint Adrian Meats & Sausage lamb bacon, chopped into ½” dice 4 cloves garlic, minced 2-3 large fresh eggs (3 if you like it a bit more ‘saucy’) ½ cup freshly grated Parmesan cheese, plus more for serving at the table ½ tsp freshly ground pepper

Do not prepare any of the other ingredients ahead of time. Heat from the just-cooked bacon and pasta help to ‘cook’ the raw egg sauce.

In a non-stick skillet over low to medium heat, fry bacon until it is just beginning to get crispy and fat is rendered. While bacon is cooking, cook spaghetti.Turn off heat and add garlic, stirring well to mix with bacon. In a large bowl (enough to hold the pasta), beat eggs well and add pepper. Whisk 1/4 cup of the cheese into the beaten eggs and mix well,adding remainder of the cheese. When spaghetti is done, reserve 1/2 cup of pasta water, immediately drain and add the hot spaghetti directly to the egg mixture. Toss spaghetti until all strands are well-coated. The hot spaghetti cooks the raw egg sauce. If sauce seems too thick or ‘dry’, add reserved pasta water a few tablespoons at a time until desired consistency. Add lamb bacon with garlic, including as much of the rendered fat as preferred. Toss well. Allow to sit for a few minutes to thicken. Serve with extra grated cheese.

110 W. Washington St Lebanon, Indiana SaintAdrianMeats.com

Central Indiana’s Premier Neighborhood Butcher Shop

Eating Local Simplifi ed

Getting Hoosier-grown goodness on your plate doesn’t have to involve hours in the kitchen. These fi ne establishments proudly serve up the freshest locally sourced cuisine.

The farm-to-table movement begins with Central Indiana farms and dedicated producers who care about bringing only the best to market, which is a very good thing for locally owned restaurants that search out the best dairy, meat, produce and beverages for their patrons.

Farm-to-table is gaining momentum not only with bornand-bred Hoosiers, but the many visitors to Central Indiana. Edible Indy connects growers, producers and food artisans with their community.

Here is a select list of some of those chefs and owners who take great pride in celebrating Hoosier-grown goodness.

*This is a paid advertisement. The Garden Table is a local eatery and fresh juicery in the heart of the Broad Ripple Village. We serve seasonally infl uenced and locally sourced food and cold pressed juice. We believe in simple dishes, made from natural ingredients, grown and harvested by local farmers. Downtown location opening soon. 317.413.3778. TheGardenTable.com 908 E. Westfi eld Blvd., Indianapolis, Tu–Sa 8am–3pm, Su 9am–3pm. Looking for a great burger and beer? Look no further than Punch Burger. Our award winning burgers are made from local grass-fed beef provided by Fischer Farms in Jasper, Indiana. Our beers crafted are from local breweries such as Sun King, Quaff On, Scarlet Lane and more. Need a suggestion? Make sure to order up our famous Burnt Cheese burger and a side of sweet potato tots . You won’t be sorry! PunchBurger.com Downtown: 137 E. Ohio St., Indianapolis, 317.426.5280. Su–Th 11am–9pm, F–Sa 11am–10pm 12525 Old Meridian Ste. 100, Carmel: 317.564.0637. Su–W 11am–9pm, F–Sa 11am–10pm

St. Elmo gives a big thank you to our local partners! As a locally owned business for over 110 years we take great pride in our local business relationships. Cheers to independent businesses! 317.635.0636, StElmos.com 127 S. Illinois St., Indianapolis, M–F 4–11pm, Sa 3–11pm, Su 4–10pm A Mass Avenue staple off ering non-hpp raw juices and smoothies in a hip and trendy walk-in location. All juices are cold-pressed, old school centrifuge, and freshly juiced on site and their cleanses programs are available year around. 317.797.4254, NaturalBornJuicers.com 865 Massachusetts Ave., Indianapolis. M–F 7am–7pm, Sa 9am–7pm, Su 10am–6pm

Milktooth is a neighborhood brunch destination, serving up Indy’s fi rst Mod Bar coff ee program along with upscale breakfast and lunch. Focusing on seasonal, local ingredients— everything is made in house. 317.986.5131, MilktoothIndy.com 534 Virginia Ave., Indianapolis, W–M 7am–3pm We’re proud to keep it local at Harry & Izzy’s! Three restaurants sourcing locally from 10 regional farms, four breweries and seven locally owned purveyors or producers leads to one great meal. All open M–Th 11am–11pm, F–Sa 11am–midnight, Su noon–9pm. HarryAndIzzys.com Downtown: 153 S. Illinois St., Indianapolis, 317.635.9594 Northside: 4050 E. 82nd St., Indianapolis, 317.915.8045 Airport: 7800 Col. Weir Cook Memorial Dr., Indianapolis, 317.241.0533

Oakley’s Bistro, a neighborhood American Bistro focuses on rotating seasonal menus encompassing the Midwest rustic appeal with local sustainable ingredients making every meal a special occasion. Owner and operator, Chef Steven Oakley is a James Beard Nominee with Bon Appétit recognizing the bistro as “one of the hottest restaurants coast to coast”. Join Chef Oakley at this Northside Indianapolis staple for lunch or dinner, whatever the occasion, the experience will be divine. 317.824.1231, OakleysBistro.com 1464 W. 86th St., Indianapolis. Lunch: T–Sa 11am–1:30pm, Dinner: T–Th 5–9:30pm, F–Sa 5–10pm

From a store full of fresh, seasonal foods and a team of Chefs and Culinary Experts comes a celebration of food called table by Market District — a restaurant that brings passion for food right to your plate. Open daily for lunch & dinner, as well as brunch every Sunday. 317.689.6330, MarketDistrict.com/Table 11505 N. Illinois St., Carmel. Su–Th 11am– 9pm, F–Sa 11am–10pm Hotel Tango, the fi rst small batch distillery in Indiana and is also the fi rst service disabled, combat veteran owned distillery in the country. Using only high-quality, local ingredients allows us to stand out. We invite you to come in and taste what our Hoosier heads, hands, and hearts have made, sit by the fi re, or belly up at the bar. Drink local, buy local. 317.653.1806, HotelTangoWhiskey.com 702 Virginia Ave., Indianapolis. M–F 2–10pm, Sa–Su noon–10pm Founded in 2005, Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on the Big Green Egg®, corporate team building, private events and grilling classes. Chef JJ’s provides clients with the most innovative culinary experience in Indianapolis. Our multi-course meals are prepared and served backyard or family style. We off er distinctive private dining opportunities for your event with personal attention to detail. Call us to set up your event today. 317.602.3828, ChefJJs.com Downtown: 42 W. South St., Indianapolis 1040 Broad Ripple Ave., Indianapolis, M–F 11am–6pm, Sa 10am–5pm.

Cardinal Spirits is a craft distillery and cocktail bar just off the B-Line in Bloomington. We combine ageold distilling techniques with modern technology, and specialize in creating memorable experiences. CardinalSpirits.com 922 S. Morton St., Bloomington, M–Th 4–10pm, F–Su 12pm–12am, 812.202.6789 Dine at a true farmstead restaurant, located inside a beautiful historic barn on an organic dairy farm. Food grown and raised on-site takes center place on organic menus shaped by seasonal rhythms. Open for Lunch, Dinner, and Sunday Brunch. 317.733.1700, TraderspointCreamery.com 9101 Moore Rd., Zionsville. Lunch: M–Sat 11am–2:30pm; Dinner: Tu–Th, Su 5–9pm, F–Sa 5–9:30pm; Sunday Brunch: 9:30am–2:30pm

Upland off ers a brewpub, beer bar, tap house and tasting room, all serving up Indiana’s fi nest craft brews,gourmet burgers to beet and pesto pizza. The Carmel Tap House and the Brew Pub have full service lunch and dinner menus. For a full listing of locations visit UplandBeer.com Bloomington BrewPub: 350 W. 11th St., Bloomington, M–Th 11am–12am, F–Sa 11am–1am, Su 12pm— 12am, 812.336.2337 Carmel Tap House: 820 E. 116th St., Carmel, M–Th 11am–12am, F–Sa 11am–1am, Su 12pm–12am, 317.564.3400 Local Roots, California Wines (and vibes)! If you love tasting great Napa Valley wine in a fun, eclectic, groovy atmosphere, then Peace Water Winery is your place! Best yet, 50% of our profi ts are donated to charities. So come in for a tasting, buy a glass, take home a bottle or join our wine club and learn how “One Bottle Does a World of Good!”. 317.810.1330, PeaceWaterWinery.com 37 W. Main St., Carmel, T–Th 2–9pm, F–Sa noon–10pm, Su noon–5pm

Last Bite My Country ‘Tis of Thee, Sweet Land of Blueberry!

By Jennifer L. Rubenstein, Design & Photography by Caryn Scheving

Indiana’s high bush blueberries – sweet, sour, big and small – thrive in the Northwest Indiana countryside due to the enriched soil. There blueberry lovers will find over 600 acres of family-owned blueberry farms. Weekend drives make u-pick the perfect afternoon activity. And if you’re not the picking kind, you can buy them hand-picked by the pound at most blueberry farms. Did you know?

Indiana blueberry season is July – September. According to the Blueberry Council, 38 states grow blueberries, however 10 states, including Indiana, make up 98% of commercial production. Americans consume over 700 million pounds of blueberries each year. The 50th Annual Marshall County Blueberry Festival takes place each year in Plymouth during Labor Day weekend. It’s a weekend of entertainment, arts and crafts, a parade, the blueberry stomp race, an autoshow, fireworks and of course eating anything and everything blueberry! To learn more about the festival visit BlueberryFestival.org

Freezing blueberries for year round goodness

1. Pick your berries. 2. Do NOT wash your berries as this makes the skins tough when you freeze them. 3. Spread them out in a single layer on a cookie sheet and freeze. 4. Remove from freezer and place blueberries in a plastic sandwich bag or airtight container. 5. Place in freezer. Keep for up to six months.

Here are our top picks for afternoon drives full of healthy & delicious family fun!

Hours are seasonal. Check the website for opening dates! Blueberries of Indiana

2388 W. 1000 N., LaPorte W—M 8am—6pm BlueberriesOfIndiana.com Holy cow! They have been selling fresh blueberries since 1948. They know how to pick ‘em.

Bonnell’s Blueberry Patch

3655 S. 750 W., North Judson M—Su 7am—6pm BonnellsBlueberries.com Good to know: It’s a family affair! You will find a group of ornery sisters picking blueberries, telling jokes and making everyone laugh. It’s like you walked into an episode of the Golden Girls with Betty White!

Evers’ Blueberry Farm

13340 N. 700 W., DeMotte M—Sa 7am—5pm EversBlueberries.com History note: The farm started in 1935 as the Evers’ grain farm and in 1947 blueberries were planted and the rest they say is history...

Johnson’s Farm Produce

8960 E. Ridge Rd., Hobart M – Sa 8am—6pm, Su 9am—4pm JohnsonsFarmProduce.com Don’t miss: July 16 & 17, Blueberry Madness. Fresh blueberry shortcake, donuts, pie eating contests, blueberry sundaes and fun for the whole family!

EAT DRINK LOCAL IN LAFAYETTE

Catch the vibe, taste the fl avor in Lafayette–West Lafayette! Visit the downtown area to savor a variety of cuisines at delectable, locally owned restaurants, many of which are embracing the farm-to-table movement. While here, be sure to stroll through downtown, visit some of the many local galleries and shops, partake in a farmers’ market or festival, enjoy outdoor art or catch a show at one of our many theaters and nightlife venues. Whatever you decide, there is something to suit every palate. Visit HomeOfPurdue.com or ReadySetGoDowntown.com for more on what’s going on in downtown Lafayette–West Lafayette! 301 Frontage Rd., Lafayette HomeOfPurdue.com 800.872.6648

Bistro 501

Bistro 501 has been the premier dining experience in downtown Lafayette for over 15 years, a place where locals and travelers banter over a beautiful Bordeaux or converse over award-winning cocktails. Whether you prefer wine on the patio or a fi reside dinner, our fresh menu will bring you in and our hospitality will bring you back. Located at the corner of 5th and Main Street in historic downtown Lafayette. 501 Main St., Lafayette Bistro501.com 765.432.4501

Black Sparrow Pub

We are happy to off er: whiskey, gin, tequila, craft cocktails, LOTS OF GOOD BOOZE, coasters, brick walls, art, PLEASING ASTHETIC, plates, silverware, unique pub food, seasonal dishes, DELICIOUS FARE, eclectic wines, ipas, sour ales, stouts, pilsners, domestics, ROTATING DRAFT & WINE SELECTION, staff that loves all of these things. Cheers! 223 Main St., Lafayette BlackSparrowPub.com 765.429.0405

Cellar 422

Two sisters bring a love of delicious and aff ordable wines from around the world to the Lafayette area. We off er wines by the glass or bottle, to enjoy here or carry out, as well as a nice selection of craft beers. Enjoy fresh-made dishes that complement wine in a charming vintage atmosphere. 422 Main St., Lafayette 765.746.6754

Heirloom

Heirloom Restaurant is a farm-to-table restaurant located in downtown Lafayette with a seasonal menu that supports local, sustainable agriculture. Regionally sourced artisan producers provide the best possible quality and freshness to your table. 102 N. 3rd St., Lafayette HeirloomIndiana.com 765.807.0422

Restauration

Restauration, from the same owners as La Scala, is focused on farm-to-table, seasonal eating. We make everything from whole ingredients, often local, even from our own farm. Very allergen and special diet friendly. Restoring authenticity to food from the ground up! 731 Main St., Lafayette RestaurationLafayette.com 765.250.3970

La Scala

Greater Lafayette’s favorite Italian food, serving the community for 16 years. We are known for handcrafted dishes, local ingredients and a large selection. We even have our own farm. Eat fresh. Eat well. Eat local. 312 Main St., Lafayette LaScalaItalianRestaurant.com 765.420.8171