Newburgh REALLY! TAKE ME!
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MARCH 2020
from the
EDITOR
NB MAGAZINE
EDITOR Megan Purazrang newburghmagazine@gmail.com
CREATIVE DIRECTOR Maegan Saalwaechter
CONTRIBUTORS
The Newburgh Dining Issue is the perfect time for me to confess something that bothers my friends and family dearly – I take photos of all of my food, and most times I make everyone else wait to eat while I stage and rearrange our table. Now, those close to me have become accustomed to my nerdy yet popular habit (I mean we are in the age of Instagram, right?) and are more patient than those who have no idea why I’m taking multiple angle shots of every drink, snack and meal I consume. This month, our writers highlight restaurants like Little Angelos and its family roots to the must-attend food festivals and a guide to local food truck vendors. We also feature a BHS lifeskills program offering students a chance to create and serve coffee to peers. Looking for a reference list of restaurants in Newburgh and Warrick County to choose from? We’ve got you covered with a special restaurants listing keepsake. Over the past year, we’ve worked to build Newburgh into a go-to publication. As always, our success is credited to our readers and advertisers. I encourage you to look for our online “call outs” where we ask the community submit photos based on our monthly themes, or just start a conversation with us by emailing directly to newburghmagazine@gmail.com Check out past issues of our publication by visiting our digital archive https://issuu.com/newburghmagazine and follow us on social media at Newburgh Magazine. I would love to know how many people take photos of their food, I’m sure it’s way more of the population than we think. Sincerely,
Ashlee Kent Penny Nejad Julie Rosenbaum Marisa Patwa Wyatt Squires
PHOTOS Marisa Patwa Lisa Polk Photography & Design Maegan Saalwaechter Wyatt Squires Azzip Pizza Café Arazu Kent Greathouse Tom Martin Todd Megar Joe Notter
TO ADVERTISE Bob Rigg brigg@warricknews.com Phone: 812-641-2001
CONTACT US www.warricknews.com 131 South Second Street P.O. Box 266 Boonville, IN 47601 Phone: 812-897-2330 Email: newburghmagazine@gmail.com
ON THE COVER
Newburgh REALLY! TAKE ME!
FREE MAGAZINE
MARCH 2020
Megan Purazrang Editor
ography
Lisa Polk Phot
table of
CONTENTS
March 2020
PHOTO BY: LISA POLK PHOTOGRAPHY & DESIGN
4 LIFE SKILLS AND LATTES Boonville and Castle high schools have student-run coffee shops
14 FOOD TRUCKS AND CARTS Newburgh’s new way of serving locals and the tri-state
6 IN TRANSITION Newburgh restaurateur discusses future plans
18 FAMILY FOOTSTEPS Local restaurant, Little Angelos, offers taste of Italy
8 GRUB OUT Make a note of the upcoming Food Festival season
20 WYATTS RECIPE Learn to make spinach pancakes in time for St. Paddy’s Day
11 THE ORIGINS Café Arazu brings world cuisine with a neighborhood feel
24 CRAVE GUIDE Check out these area restaurants and learn about what they offer March 2020 NEWBURGH MAGAZINE 3
PHOTO BY: LISA POLK PHOTOGRAPHY & DESIGN
WRITER: MARISA PATWA
life skills and
lattes 4 NEWBURGH MAGAZINE March 2020
Imagine being back in high school in major need of some caffeine right before a huge calculus test, when a fellow student in an apron arrives to deliver a piping hot vanilla latte. Sounds like a dream, right? Well, it’s a reality for Boonville and Castle High School students, who have the pleasure of being ser ved from their school’s “coffee shops,” which are run by the respective life skills classes. At Boonville, it’s The Hot Spot, under the leadership of Jennifer Meadors, and at Castle, it’s Special Cup, with guidance from Tiffany Absher. “Life skills students are mentally and or physically handi-capped and they can not get a diploma,” Meadors said. “They still go to school and get a certificate of completion. So, they still do reading and math, but we also teach them more functional things, like skills they need for the types of jobs they might be able to get when they graduate.” In fact, when the BHS students graduate, they spend a year in a program called Project Search. “It’s a partnership with Deaconess,” Meadors said. “So, when they leave here, they are there for a year and they work in things like maintenance, cafeteria or cleaning, stocking the supplies.” The venture initially star ted at Castle High School by original advisor, Kelly Cochran, with
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Absher taking over in 2017 after four years in the Evansville-Vanderburgh School Corp. While Meadors, who worked at CHS, before transferring to BHS, got inspired to start a similar kind of coffee shop class five years ago. “We sell regular black coffee, hot chocolate, french vanilla and mocha and iced french vanilla and iced mocha,” Meadors said. “We put caramel in if they like it and sometimes seasonally, I’ll add in peppermint or pumpkin.” Cur rently, they are mixing things up by serving fresh lemonade. “We have strawber r y and blackberr y lemonade,” Meadors said. “In the past few years, we’ve done smoothies.” While students have the option of purchasing tasty beverages at BHS on the designated “Gold Days.” “I send an email out and the staff asks their class, ‘Who wants to order Hot Spot today,’” Meadors said. “And then they take those down and email the orders back to me. They are then written on the cups, the students make the drinks and then they are delivered to the classes.” At Special Cup, life skills students make shopping lists, label lids with drink titles, organize inventor y, pour ice, prepare and serve beverages, mix coffee, count change and wash dishes. While classmates have the
options of two kinds of cold coffee, vanilla breeze or mocha chill, and three forms of hot drinks, vanilla steamer, mocha steamer or hot chocolate. “Students can add caramel flavoring to any drink they choose,” Absher said. “We also have a special flavor for every month, such as peppermint, cinnamon bun and pumpkin. We also have a sugar free hot chocolate option and chai tea.” The main goal of these coffee shop operations is to have students learn authentic life skills. “They gain spatial awareness by navigating the school building to deliver drinks,” Absher said. “Also, social skills are strengthened through peer interactions and Special Cup enhances inclusion throughout the school building by the life skills program working closely with their general education students and staff.” Meadors agrees with the benefits the program structure offers students. “It gives them a chance to meet different students in the school by doing this,” she said. “A lot of the general education students who would not always see our students get to learn their names and interact with them. When they see them in the hallway, it’s not the only time they see them. They also saw them in class delivering their coffee. It gets them to be more open.”
March 2020 NEWBURGH MAGAZINE 5
time for
TRANSITION OWNER JACQUIE SCHEN DISCUSSES EDGEWATER GRILLE AND WHAT’S NEXT AS SHE PREPARES TO STEP AWAY FROM THE RESTAURANT BUSINESS WRITER: JULIE ROSENBAUM It’s almost the end of an era. The sale is pending on longtime downtown Newburgh fixture Jacquie Schen’s Edgewater Grille. “Sometimes it’s time to say hello and sometimes it’s time to say goodbye,” said Schen, who has operated Edgewater for the past 22 years. Her restaurant is still open for the foreseeable future. She said it isn’t that difficult to step away – it’s simply time. Then basically changing her mind in mid-sentence she added, “It’s always hard to say goodbye.” “It’s easy to hand it off to someone who has the right attitude,” she said. She didn’t want to name the new owner, because details have not been finalized. “I feel the person who buys this restaurant will be an amazing businessman who has a great vision for this project,” Schen said. “He will only do something to make us proud.” Through the years, she has watched Newburgh blossom into what she describes as a “beautiful, cozy, quaint historical town. It’s grown by leaps and bounds in the past 22 years. Everybody has come together to make it grow more.” Schen has met a lot of wonderful clients she considers very good friends. “Some of my good customers have passed away,” she said. “They were like members of my family. We’ve also had some beautiful weddings. It’s a very emotional place.” A native of Windsor, Ontario, Canada, Schen may do some traveling, but plans to stay in the area.
6 NEWBURGH MAGAZINE March 2020
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“This is my home – Evansville, Newburgh,” she said. “Evansville is part of Newburgh and Newburgh is part of Evansville. I have bonded with the community. Although I’m not going anywhere I want to thank everyone who has come into my restaurant and made my life happy.” Laughing, she said the word “retire” doesn’t exist in her vocabulary. “I’ll devote more time to my children and husband,” Schen said. “Family has always been first. I don’t regret a minute of it. I did it my way.” Edgewater offers such a wide range of food, from burgers to steak to fish to Italian to Schen’s authentic recipes. No matter when the sale goes through, many Newburghians will always think of her when they walk in the door.
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FOOD FESTIVAL KING : R E T T O N E O J
WRITER: MARISA PATWA
8 NEWBURGH MAGAZINE March 2020
J
PHOTOS COURTESY OF: JOE NOTTER
Tu r n t o p a g e 1 0 t o c h e c k o u t more local festivals suited for every type of foodie enthusiast
oe Notter is the king of taking a popular food and hosting an entire festival around it — from donuts to wings, stromboli, BBQ, tacos, pizzas and burgers — the mastermind behind EvansvilleEvents.com has done it all in just three short years. The entrepreneur first started his enterprise in 2011, letting people know about what was going on in Evansville through his online presence. From there, his involvement spiraled into hosting his own festivals for foodies in 2017. Just this past January, he hosted the 3rd Annual Evansville WingFest at the Veterans Memorial Coliseum on Jan. 25, which included live music, mechanical bull rides and wing samples from the hottest restaurants and bars in the tri-state. “There are so many parents with kids who want family friendly events,” Notter said. “So, we try to reach out to that audience.” Back by popular demand is the Food Truck Festival, taking place on June 7 at Bosse Field. “I think the best way to spell it out is that people are looking for more experiences,” Notter said. “And we all have to eat.” Evansville Burger Week is new this year, and is taking place from March 1-7. Warrick County’s own Prime Time Pub & Grill is participating. “With bread type events, it’s hard to keep the product as good because they have to bring the dough to the festival and it just hardens,” Notter said. “That’s why we did Pizza Week and why we’ll be doing Burger Week.” Visitors will be able to download “passpor ts” allowing purchases of $5 burgers all week long. For more information, visit EvansvilleBurgerWeek.com. Notter is also looking into changing last year’s popular donut festival into a more broad brunch festival – with drink favorites, including mimosas and a bloody mary bar. For the seasoned food festival planner, the excitement is in bringing people together, from the consumers to the businesses. “We are creating a synergy of, ‘Hey, we’re supporting each other,’” Notter said. “Versus cutthroat competition that exists everywhere.” In the end, it all comes down to everyone’s shared love for food. “Food is a movement,” Notter said. “Different people love different food. Some people love, tacos, some love wings, some love cheeseburgers. It’s about finding the fanatics and getting them engaged.”
March 2020 NEWBURGH MAGAZINE 9
L A V I T S E F FRENZY MARK YOUR CALENDARS Evansville Burger Week: March 1-7 (participating locations*) Evansville Food Truck Festival: June 7 at Bosse Field Evansville Taco and Beer Festival: May 2 from 11 a.m.-8 p.m. Evansville BBQ Festival: June 26-27 from 5-8 p.m. Evansville Taco Festival: Sept. 26 in downtown Evansville Evansville Brunch Fest: TBA 10 NEWBURGH MAGAZINE March 2020
BRINGING
WORLD CUISINE TO TOWN SUBMITTED: PENNY NEJAD
THE ORIGINS OF CAFÉ ARAZU
PHOTOS BY: LISA POLK PHOTOGRAPHY & DESIGN
March 2020 NEWBURGH MAGAZINE 11
Arazu means wish or desire in Persian and one of my goals in providing this fusion of world cuisines, was to provide a space where people of all ethnicities and backgrounds can gather and be offered “company food:� dishes, that householders in every corner of the world have squandered a day preparing in order to have special offerings for their guests.
12 NEWBURGH MAGAZINE March 2020
T
he “wish” is to create the kind of atmosphere where ever yone, from the kitchen staff, to the wait staff, to the guests, feels comfortable and appreciated. One of our original and still current offerings butter chicken, was a recipe that my nephew — who lived for eight years in Dubai — got from their Indian maid. We just added a fresh Persian relish to add a bit of freshness, but it is the very definition of a humble comfort food fit for company. Our newest menu includes a twist on a Bahn mi with a slightly spicy Korean treatment of gochujang applied to the grilled pork. Another new dinner item: “Ponzu Mahi Mahi” features a Japanese take with Ponzu sauce, baby bok choy, sticky rice topped with pickled ginger relish and sautéed haricot coverts in orange ginger glaze. Even a seemingly typical pairing: “Fillet Mignon and Shrimp Duet” represents world cuisine in the French treatment of the demi-glace on the fillet and the Spanish Romesco sauce paired with the shrimp. Of course, with my husband being Persian, I’ve never been able to stray too far from the Persian grill offering of chicken, beef and lamb kebabs, as well as a crowd favorite among Iranians: Kubideh — seasoned minced beef, lamb, and onion grilled on a flat metal skewer. Another favorite from my husband’s cuisine is Kashkeh Bademjan — which we call “Persian Eggplant Dip”. This version comes from a well-known Persian cookbook author and is a sort of casserole of roasted eggplant, ground beef, yellow lentils with plenty of carmelized onions and a creamy Whey topping. But whether you are interested in branching out to other regions or staying with our good old American “J- Street Newburgher” named after our address and featuring our house pickled red onions and chipotle sauce, we try to have something to make every one feel at home. Our tag-line, World cuisine with a neighborhood feel, becomes real only when we operate as if we are a family home on the block in that neighborhood.
March 2020 NEWBURGH MAGAZINE 13
A NEW WAY TO SERVE Food trucks and carts are on the rise in the tri-state WRITER: MARISA PATWA
Food trucks and food carts are popping up everywhere in Warrick County, from sporting events, birthdays and graduation parties, employee picnics, Christmas parades, wedding receptions, even the Newburgh and Warrick County farmers markets. With hot dogs, ice cream pops and specialty pizza, these mobile meals have become a mania in their own right especially during the spring and summer months. It’s like getting Fall Fest all year long. Curious about what makes these new methods of eating so popular, Newburgh Magazine profiled the owners of three Tri-State food trucks and carts, Kent Greathouse with River City Dawgs, Tom Martin with Papa T’s Tamales and Todd Megar with Lollys Pop Bar, who gave us the inside scoop on the tasty treats they serve, what makes them so special and where in the area you can grab some grub from them this year.
River City Dawgs River City Dawgs is one of a few hot dog carts in the tri-state. Although owner Kent Greathouse feels more camaraderie than competition with his fellow hot-dog vendors. In fact, he is quite supportive of Newburgh’s own Dawgs on the Ohio. For Greathouse, his venture started in 2015 when he randomly came home from work one day wanting to run a hot dog cart. He then built a cart and went from working his day job full-time to part-time to eventually running the cart full time. He and his wife Jennifer then ended operating it together until she passed away at the end of last year. “We were married 31 years, but the last five we spent more time together running the hot dog cart,” Greathouse said. “I just love it. I said all my life, ‘I’ll get me a weenie wagon,’ jokingly. When you get old, what are you going to do? Just sit around and grow older? No, we wanted to get out and go to events and it just took off.” These gourmet hot dogs are 100 percent natural all-beef, sandwiched in warm steamed buns. “We have hot dogs, brats and smoked sausage,” Greathouse said. “I got my classic dog with mustard, ketchup, onion. Then the chili cheese dogs with chili cheese and onions. The Carolina Dogs have chili, coleslaw and brown mustard. The Slaw Dogs have brown mustard and slaw I make myself. The Westsider Dog is sauerkraut and brown mustard and the Chicago Style Dog is really popular with mustard, relish, onion, tomato wedges, pickle, spears, celery salt and served on poppy seed bun. I get my buns out of Chicago from Alpha Baking. They are made for steam.” River City Dawgs can often be found on Franklin Street near the bars on Friday and Saturday nights to help anyone satiate late cravings. Greathouse will also occasionally serve the Deaconess Women’s Hospital, Tri-State Orthopaedics and the Shoe Carnival Corporate Office, among others. “I’m getting ready to go again this year,” Greathouse said. “I have a lot of people supporting me and offering to help me. [Jennifer] love’d doing it. I’m doing it.”
Papa T’s Tamales
• River City Dawgs • Papa T’s Tamales • Lollys Pop Bar • Chino Taco • Acropolis Express • Tri-State Snack Shop • The Duffy Shuffle • The Kitchen • Queen B’s Cuisine • Pizza Revolution • Bruce Li • Kona Ice • Up in Smoke BBQ • Crazy Daisy’s Food Truck • The Cheese Queen • Dawgs on the Ohio • Miller’s BBQ • Taco 365 • Curbside Kitchenette
ALL PHOTOS SUBMITTED
The Greathouses were actually the inspiration behind Tom and Emily Martin’s food cart, Papa T’s Tamales, which they have run the past three years out of Posey County. “Our first date was at the hot dog cart,” Tom Martin said. “And I proposed to her at the hot dog cart.” As for the tamales - that was a request they kept getting from customers purchasing hot dogs when they were subbing for the Greathouses at River City Dawgs. “One thing led to another and we built a hot tamale cart,” Tom Martin said. “We built it from scratch and went from there. My wife chose all of the colors, which made it stand out quite a bit.” Tom Martin is speaking of the Papa T’s Tamales striking lime green color. “We meet a lot of interesting people and it’s nice giving them food that hasn’t been around here since old tamale guy, Charlie,” Tom Martin said. “We have new customers every year that have never had tamales, that don’t know what a tamale is. But once they have it for the first time, they enjoy it.” The tamales have a choice of being drenched in several flavorful condiments. “We can get chili, white queso, nacho cheese, sweet corn salsa, guacamole, salsa, sour cream, jalapenos and hot sauce,” Tom Martin said. “And we have a seasoned beef we can offer that we normally use for tacos.” One tamale is $3 with choice of toppings, two tamales is $5, and three tamales is $7. To check out where Papa T’s Tamales will be this year, find them on Facebook.
TRI-STATE FOOD TRUCKS AND CARTS
March 2020 NEWBURGH MAGAZINE 15
Lollys Pop Bar Inspired by paleta vendors, the tri-state’s popular artisan ice-cream cart, Lollys Pop Bar, also known as Lollys Pops, has rich flavors remnant of their South American roots. “We try to Americanize it a bit,” said owner Todd Megar. “Sometimes we’ll get two gallons of blackberries out of Darmstadt and it will be gone in a day and a half. We do a lot of fun stuff like that – sweet corn ice cream.” Those are just two of their 55 to 66 rotating flavors of ice cream, including their old school chocolate pudding pop. “We put a little twist on it with Mexican vanilla and malted milk powder to get that great strong flavor mixed in with vanilla and really took it to the next level,” Megar said. “We also have strawberry lemonade and pink cactus pear. All of the younger girls like it because they think it tastes like sweet tarts. When peach season hits, we get fresh peaches from Engelbrechts and do peach ice cream, which everyone loves.” During Fall Fest, they turn to the Wizarding World of Harry Potter for their flavors. “We do a butter-beer ice cream,” Megar said. “We also have salted caramel, homemade cookies and cream.” Spicing things up this year, they are adding chocolate covered cheesecake pops to the menu. “It’s pieces of cheesecake dipped in chocolate and frozen,” Megar said. For the vegans out there, the vegan ice cream sandwich is the perfect sweet treat. “All of our fruit popsicles are made with organic arcane sugar and not processed,” Megar said. “All our fruit ones are vegan. We also do coconut lime. If it’s pudding or cream, it has dairy — everything else is vegan.” Although Lollys Pops is based in Evansville, they are setting their sights on Warrick County this year. “We just bought a new truck this year just for Warrick County,” Megar said. “And we’re hoping to get into the Newburgh Farmers Market.” Their retail freezer already made an appearance at the first ever Warrick County Winter Farmers’ Market at the end of 2019. “We have a wholesale program where we provide the freezer,” Megar said. “People can run their own carts at minimal costs. We have two opening this year.” Currently, they sell their pops in New Harmony, Evansville, Owensboro, Henderson and Newburgh. “Everything is homemade in our commissary kitchen,” Megar said. “There are no instant or powdered mixes.” This year, people can expect to see Lollys Pops at Downtown Newburgh Nights and most of the normal festivals. Accessibility is the intrigue with food trucks along with how that intertwines with their culture, Megar added. “It’s about being apart of the experience,” he said.
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“It works because we can go places that other people can’t. To have this mobile kitchen that can just show up to any outdoor event, say the Front Porch Festival, and people don’t have to leave the event to sit in a restaurant and miss an hour of it, that’s great. Food trucks are the option.” — Todd Megar
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FAMILY FOOTSTEPS
18 NEWBURGH MAGAZINE March 2020
PHOTO BY: LISA POLK PHOTOGRAPHY & DESIGN
LITTLE ANGELO’S BRINGS THE TASTE OF ITALY TO NEWBURGH WRITER: JULIE ROSENBAUM After working as a cook in Evansville for nine years, Hamzeh Abu Khyarah decided to go out on his own and picked Newburgh as the location to open Little Angelo’s. Although it is an Italian restaurant, there are many eclectic dishes to choose from on the menu. Sid Hall, a professor at the University of Southern Indiana, said Little Angelo’s has the best Italian food in the area. When you walk into Little Angelo’s, it’s like walking into a European bistro. As for the décor - it’s Mediterranean. Taking a look at the menu and seeing dishes such as lasagna, ziti and chicken parmigiana, people might think they have to buy larger jeans. However, Khyarah has a special way of cooking healthy foods that are not hard on the waistline. Lauren Ashley, a hairdresser at Rhythm Salon, loves a dish she describes as delicious, yet ultra healthy. The meal consists of a bowl with all kinds of Italian vegetables, but has a bed of spinach instead of pasta with your pick of sauces. The marinara sauce is considered by many to be one of the best around. As with all of his meals, it comes with a salad and tasty garlic rolls. One of the unique things about Little Ange-
lo’s is guests don’t have to order ala carte – when ordering a dish, a full meal arrives. Khyarah has been interested in cooking from an early age. “Actually my dad was a chef who cooked more than my mom at the house and he inspired me to cook,” he said. “As far as the people I deal with, they are nice and supportive.” He would eventually like to open for lunch every day. “Maybe we need to ask the people what can we do differently to make lunch busier and I will happily turn it around to their liking,” Khyarah said. Little Angelo’s opened more than four years ago. Now that Newburgh is continuing to grow, it has more businesses and Little Angelo’s is growing with it, he said. “I would like to thank the people for the support and we will continue to stay the course and stay committed to what we do,” Khyarah said. Originally from Jordan, Khyarah came to Southern Indiana in 2004. He worked at Angelo’s in downtown Evansville for nine years and has several cousins, who live in Italy and
H a m z e h c re d i t s h i s l ate f ath e r f o r h i s c o o k i n g i n f l u e n ce
offered him cooking tips. Khyarah likes to cook from scratch as much as possible and prefers to stay in the kitchen instead of coming out and greeting customers. He wants to make his food the best it can possibly be. “I do 95 percent of the cooking,” Khyarah said. “Most owners don’t. I want to establish this before I come out and greet people. A pinch and a spice makes a difference. It’s hard to teach somebody in a week or two. This is my living. This is what I wanted to do ever since I arrived in this country.” Khyarah lost his father in 2003 and credits him with so much. The father of two young children, Khyarah realizes how important a father is, and his father was a big inspiration when he opened his restaurant.
March 2020 NEWBURGH MAGAZINE 19
surprise
brunch TAKE EATING VEGETABLES TO A NEW LEVEL WRITER: WYATT SQUIRES
20 NEWBURGH MAGAZINE March 2020
Wyatt’s Spinach Pancakes A blender is necessary for this recipe. INGREDIENTS DIRECTIONS 1 cup whole milk 1 egg 1 cup spinach (chopped) 1/3 cup loosely packed chopped chives 1 cup flour 1 tsp. baking powder
1. Blend the milk, egg, spinach, chives, flour and baking powder in a blender on medium-high until completely mixed and bright green (include salt and pepper to taste if desired). Transfer to a bowl and stir cheese into the batter. 2. Heat a skillet over medium heat and add butter to the pan allowing to heat until foaming subsides. Ladle desired amount of batter onto skillet and spread using the back of the ladle or a spoon. The mixture won’t spread on its own.
1 cup shredded cheddar cheese 1-2 Tbsp butter (or other substitute to grease skillet) Salt and pepper (optional)
3. Cook about two to three minutes until top is set and starting to bubble and bottom edges are brown and crisp. Flip and let cook for about two more minutes until brown and set. Cook time will be longer for thicker cakes.
PHOTO BY: LISA POLK PHOTOGRAPHY & DESIGN
March 2020 NEWBURGH MAGAZINE 21
we give
a’zip HOW A COLLEGE DREAM BECAME A TRI-STATE REALITY WRITER: WYATT SQUIRES
22 NEWBURGH MAGAZINE March 2020
Tr y m e d u r in g nth the mo h r of Ma c
AZZIP PICKS
March Crabness
PHOTOS BY: MAEGAN SAALWAECHTER
If you walk into Azzip Pizza today, you would never think the thriving chain of restaurants was an idea conceived by a college student. Owner Brad Niemeier did just that. As a student, Niemeier won Purdue’s Burton D. Morgan Business Plan Competition and $20,000 to launch the business. With the help of friend Blake Kollker, an accomplished chef, Azzip’s menu and concept went from business plan to reality. With Mom as his accountant, Dad as his handyman, and brother rolling dough, Azzip sold its first pizza on February 5th, 2014 in Evansville. Now, Azzip Pizza is gearing up to open a 10th location, a first in the Indianapolis area, this Spring. In addition to the Newburgh location, which opened in September of 2014 just seven months after the original restaurant on the west side of Evansville launched, the restaurant also has two other locations in Evansville as well as locations in Bowl-
ing Green, Terre Haute, Bloomington, Lafayette and Owensboro. Azzip of fers a personalized pizza experience. Restaurant goers can create their own delicious personal pizza by mixing and matching sauces, proteins and veggies. Plus, customers can watch at their pizza bakes in front of their eyes in 2 1/2 minutes. With made-in-house dough rolled out in a kids’ size, 8”, and 11” crusts, plus a gluten-free crust and a low-carb cauliflower crust, there’s a size and style for everyone. Azzip also offers catering options and features the ‘We Give A Zip’ giveback program which benefits local organizations and schools in the area of each location. Newburgh Elementary School was the first to benefit in a ‘We Give A’Zip’ giveback in 2016. For information or to learn more about Azzip Pizza, visit their website at www.azzippizza.com.
The Founder
General Yum Yum
Westsider
Half & Half
March 2020 NEWBURGH MAGAZINE 23
PRESENTED BY NEWBURGH MAGAZINE
Crave Guide O
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PHOTO BY: LISA POLK PHOTOGRAPHY & DESIGN
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DOWNTOWN NEWBURGH
Café Arazu
BEN & PENNY’S 20 W. Water St., Newburgh, IN 47630 812-858-2556 www.facebook.com/BenAndPennys/ BURGER KING 8959 W. Bellmoore Dr., Newburgh, IN 47630 812-858-3931 www.bk.com THE BURGH HOUSE AT SHOWPLACE FAMILY ENTERTAINMENT CENTER
8099 Bell Oaks Dr., Newburgh, IN 47630 812-853-6843 www.showplacecinemas.com CAFÉ ARAZU 17 W. Jennings St., Newburgh, IN 47630 PHOTO COURTESY OF: CAFÉ ARAZU
812-842-2200 www.cafe-arazu.com
Are we missing something? Send us an email at newburghmagazine@gmail.com
Café Arazu has been bringing people together through good food in downtown Newburgh since 2010. With a gorgeous setting both indoors and on the colorful patio, the restaurant offers a perfect place for a taste of international fair or a drink with friends. Visiting the restaurant feels more like having a cozy tea with friends in a garden by a flowing river and makes for a more relaxed lunch break. Arazu invites visitors to sit back, enjoy the menu and indulge in the lost art of conversation. The restaurant hopes that through food, we will discover that we are more alike than we are different. “A good meal holds the unique power to unify different cultures, faiths, and ethnicities. After all, sharing food is one of the world’s oldest traditions,” the restaurant’s website states.
Cafe Arazu
ARBY’S 8055 State Road 66, Newburgh, IN 47630 812-853-6600 www.arbys.com ARCHIE & CLYDES 8309 Bell Oaks Dr., Newburgh, IN 47630 812-490-7778
17 W Jennings St, Newburgh, IN
www.archieandclydes.com AZZIP PIZZA 8680 High Pointe Dr., Newburgh, IN 47630 812-490-0588 www.azzippizza.com
(812) 842-2200 March 2020 NEWBURGH MAGAZINE 25
BOONVILLE
CHINA VILLAGE
El Maguey Grill
8423 Bell Oaks Dr., Newburgh, IN 47630 812-858-8238 www.newburghchinavillage.com CLEO’S BAKERY AND BROWN BAG LUNCHES 9 W. Jennings St., Newburgh, IN 812-853-0500 www.facebook.com/cleosbakerynewburgh/ DAIRY QUEEN GRILL AND CHILL 8095 High Point Dr., Newburgh, IN 47630 812-490-6336 www.dairyqueen.com DOMINO’S PIZZA 854 State St., Newburgh, IN 47630 812-853-3030 www.dominos.com
El Maguey Grill was the first Mexican restaurant established in the Boonville community in 2000 and is part of a chain of restaurants with locations throughout Indiana. With a colorful aesthetic, this restaurant offers Mexican, American and Southwestern cuisine for customers to try in forms of breakfast, lunch and dinner. The menu includes bites for everyone from build your own plates to burritos, taco salads and vegetarian meals. Take out orders and catering is available over the phone and online. The restaurant, run by general manager Gustavo Lopez, is casual attire with family dining, outdoor seating and a full bar available for patrons. El Maguey Grill is open daily from 11 a.m. to 10 p.m. with lunch specials available from 11 a.m. to 3 p.m. Street parking is available to customers as well as a parking lot area.
DONUT BANK 3988 State Road 261, Newburgh, IN 47630 812-858-9911 www.donutbank.com EDGEWATER GRILLE 1 E. Water St., Newburgh, IN 47630 812-858-2443 www.edgewatergrille.com EL MAGUEY GRILL 3250 Warrick Drive, Boonville, IN 47601 812-897-6666 www.elmagueygrillmexican.com
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FIESTA ACAPULCO 8480 High Pointe Dr., Newburgh, IN 47630 812-858-7777 www.fiestaacapulco.com
NEWBURGH
The Tin Fish
GHOST QUESADILLA 4222 Bell Rd. Ste. 1, Newburgh, IN 47630 812-490-6000 www.ghostquesadilla.com GOLDEN BUDDHA 5066 State Road 261, Newburgh, IN 47630 812-853-2680 HARDEE’S 4033 Bell Rd., Newburgh, IN 47630 812-853-2674 www.hardees.com JALISCO MEXICAN RESTAURANT 4044 Professional Ln., Newburgh, IN 47630 812-490-2814 www.enigmajalisco.com JIMMY JOHN’S 8680 High Pointe Dr., Ste. A, Newburgh, IN 47630 812-490-7111 www.jimmyjohns.com KNOB HILL TAVERN 1016 W. State Road 662, Newburgh, IN 47630 812-853-9877 www.knobhilltavern.com LA FORET CAFE AT CYCLING SOLUTIONS 7766 Fruitwood Ln., Newburgh, IN 47630 812-518-2720 www.cyclingsolutionsmbs.com/laforet LIC’S DELI AND ICE CREAM 8700 Ruffian Ln., Newburgh, IN 47630 812-858-0022 www.licsdeliandicecream.com LITTLE ANGELOS 8000 Bell Oaks Dr., Newburgh, IN 47630 812-853-8364
The Tin Fish has been a local favorite and a major seafood destination restaurant in the area since 2005. After moving to its new location in early 2019, independent owner Morgan Castillo has led the restaurant to thrive at the corner of Sharon and State Streets. Castillo prides herself in the quality and consistency of the restaurant’s service and coastal seafood menu. Castillo took over ownership of the restaurant after taking a part-time position at the restaurant when a local country club she had been working at closed its doors. When she got there in 2007, there had already been three owners of the restaurant in its two years in Newburgh. “With a leap of faith and a little gumption I did it when I was in my late 20s,” she said in early 2019. The restaurant is open daily for lunch and dinner with indoor and outdoor seating available. The Tin Fish is a friendly, often bustling, always casual, place to enjoy icy cold piles of chubby oysters, delicious seafood platters, wine by the glass, beer, and smart cocktails.
www.littleangelosnewburgh.com
WEST SIDE 2 0 1 7 W . Fr a n k l i n S t r e e t
We Are Your • Neighborhood • Fish Joint!
EAST SIDE 6 2 2 5 E . Vi r g i n i a , S u i t e C
Historic Downtown Newburgh, IN 812-490-7000 • www.tinfishnewburgh.com
HEALTHY, FRESH MENU ITEMS Organic cold-pressed juices, housemade nut mylks, smoothies, acai bowls, protein bites, salads, wraps and more! Ask about our seasonal menu items and juice cleanses.
FIND US...IT’S WORTH IT!
S H O P P I N G F O R T H E H O L I DAY S ? G I F T C A R D S AVA I L A B L E !
707 State St., Newburgh, Indiana
O R D E R O N L I N E F O R Q U I C K + E A S Y P I C K - U P AT S U N S H I N E J U I C E CO. CO M
March 2020 NEWBURGH MAGAZINE 27
28 NEWBURGH MAGAZINE March 2020
EVANSVILLE
Sunshine Juice Co. A 2013 Kickstarter fund has catapulted into a successful juicing company with two locations in the tri-state — Sunshine Juice Co. is owned by Erin Collier and Robyn Krutchkoff, who serve customers healthy and organic cold-pressed juices, not to mention their natural, healthy food options. Juices come in flavors like Dreamweaver, Hero, Mean Green, Mylk, Pink Drink, Super Hero, Sweet Green, Upbeet and smoothies like Mango Twist, Happy Dance, Purple Ace, Chunky Monkey and PB&J. In addition to their delicious drinks, Sunshine offers some tasty meals as well, from wraps filled with vegetables and hummus, plant-based soups, acai bowls, salads and protein bites. Need a real pick me up? Throwback one of their signature juice drops.
PHOTO COURTESY OF: SUNSHINE JUICE CO.
LITTLE CAESARS PIZZA
NINKI JAPANESE BISTRO
7755-B Fruitwood Ln., Newburgh, IN 47630
4222 Bell Rd., Newburgh, IN 47630
812-858-2984
812-518-3055
www.littlecaesars.com
www.facebook.com/NinkiNewburgh/
MARCO’S PIZZA
PAPA JOHN’S PIZZA
4011 State Road 261, Newburgh, IN 47630
3955 Haley Dr., Newburgh, IN 47630
812-858-9877
812-858-7272
www.familyvideo.com
www.papajohns.com
MCDONALD’S
PENN STATION EAST COAST SUBS
7800 W. State Road 66, Newburgh, IN 47630
8887 High Pointe Dr., Newburgh, IN 47630
812-853-6378
812-401-7366
www.mcdonalds.com
www.penn-station.com
NELLIE’S RESTAURANT
PIZZA HUT
8566 Ruffian Lane, Newburgh, IN 47630
8887 High Pointe Dr., Ste. B, Newburgh, IN 47630
812-602-9773
812-858-9000
www.nelliesnewburgh.com
www.pizzahut.com
ANOTHER REASON TO STAY IN NEWBURGH WE TAKE OUR BURGERS PRETTY SERIOUSLY...
WE ARE FAMOUS FOR OUR ”Meet the Meat” prime burger!! HAVE A DRINK AT THE PUB Nothing goes better with our world famous burgers than an ice cold brew!! We have made from scratch margaritas!!
MAKE US YOUR FAVORITE BAR AND GRILL IN NEWBURGH, IN 8177 Bell Oaks Drive, Newburgh, IN 47630 • 812-490-0655 March 2020 NEWBURGH MAGAZINE 29
PIZZA KING 7777 State Road 66, Newburgh, IN 47630 812-853-3368 www.pizzakingevansville.com PRIME TIME PUB AND GRILL
NEWBURGH
Prime Time Pub and Grill
8177 Bell Oaks Dr., Newburgh, IN 47630 812-490-0655 www.primetimenewburgh.com THE REFINERY 224 W. Jennings St., Newburgh, IN 47630 812-202-1113 www.facebook.com/therefinerynewburgh/ RIVIERA GRILL MEXICAN CUISINE 10604 State Road 662, Newburgh, IN 47630 812-490-9936 rivieranewburgh.com RIVERTOWN ICE CREAM AND GRILL 521 State St., Newburgh, IN 47630 812-858-4840 www.facebook.com/RivertownIceCream/ ROYAL INDIA CUISINE 7799 W. State Road 66, Newburgh, IN 47630 812-518-4018 www.facebook.com/royalindiannewburgh/ SALSARITA’S 4077 State Route 261, Newburgh, IN 47630 812-490-5050 www.salsaritas.com SAKURA JAPANESE RESTAURANT 4833 Old State Route 261, Newburgh, IN 47630 812-490-0553 www.sakurajapanesenewburgh.com SONIC DRIVE-IN 7966 Maken Dr., Newburgh, IN 47630 812-858-0047 www.sonicdrivein.com STARBUCKS 7755 State Road 66, Newburgh, IN 47630 812-858-0234 www.starbucks.com SUBWAY
This classic burger joint has been a staple of Newburgh for over 25 years. Owner David Parker encourages the chill atmosphere of enjoying a few beers while watching the latest game or catching a live performance from Angel Rhodes or the Honey Vines. At Prime Time, it truy is all about having fun and enjoying a good meal, which is evident thanks to their signature challenge of eating 2lbs of burgers and an order of cheese mac in under thirty minutes. Fun fact: only a handful have succeeded in joining the “Wall of Meat.” Prime Time also offers catering, from pretzel sticks to fettuccine. And although they have the classic pub food most sports fans would crave, they also have gotten creative with some originals of their own, including the Prime’s Irresistible Pork Shanks, Prime Chip Nachos, Prime Beer Cheese, Prime Sliders and Prime Rib Flatbread. Sounds like a prime place.
8426 High Pointe Dr., Newburgh, IN 47630
THE TIN FISH
WINGS ETC.
812-858-9932
707 State St., Newburgh, IN 47630
8833 High Pointe Dr., Newburgh, IN 47630
www.subway.com
812-490-7000
812-490-0550
www.tinfishnewburgh.com
www.wingsetc.com
6225 East Virginia, Suite C, Evansville, IN 47715
TURONI’S PIZZERY AND BREWERY
ZAXBY’S CHICKEN FINGERS AND BUFFALO WINGS
2017 W. Franklin St., Evansville, IN 47712
8011 Bell Oaks Dr., Newburgh, IN 47630
8175 High Pointe Dr., Newburgh, IN 47630
812-401-6225
812-490-5555
812-490-1199
sunshinejuiceco.com
www.turonis.com
www.zaxbys.com
TACO BELL
WENDY’S
8099 W. State Road 66, Newburgh, IN 47630
7899 W. State Road 66, Newburgh, IN 47630
812-858-7589
812-853-9469
www.tacobell.com
www.wendys.com
SUNSHINE JUICE CO.
30 NEWBURGH MAGAZINE March 2020
order takeout and create
YOUR ATMOSPHERE WRITER: JULIE ROSENBAUM Of course going out for a fancy meal is a fun thing to do once in awhile. However, I have found picking up dinner from a favorite restaurant can be just as much fun and far more relaxing. You don’t have to worr y about getting dressed up in a lovely outfit, putting makeup on and making sure your hair looks decent - all that takes time. If there are children at home there is also the task of finding somebody to watch them. I am talking about you and your significant other enjoying a nice evening in - and calling it a date - even after years of being married. Now, many of us have found a way to enjoy great food with others cooking it and the romance as well. How about picking your favorite eater y that is not too far from home? Maybe wait until later than your usual dinner time and look at the menu and see what you would like. This way, if there are youngsters at home or you just want a time of night to watch a good movie or saved show on TV, there is no time crunch. Put on a cute lounge dress or even pajamas. Have a glass of wine or whatever you like to have with a nice dinner. Light a candle and use the utensils that your restaurant sends with the meal. No need for the dishwasher this evening. You don’t have to tip a waiter or pay $4 for an after-dinner cup of coffee. Enjoying the meal and what you choose to watch is really mellow when you’re comfortable and there are no strangers around to worr y about. Now, going out to eat is fun and a great thing to do a couple of times a month or so. But not having to cook or worr y about a perfect outfit and enjoying a great meal from a favorite place is fun and can be romantic as well. My husband and I usually do this on a Saturday night when he is finished with work. I must say, while I love going out, dining-in is a great substitute.
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812-858-7024
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