Northside Nights: March 8-18 Restaurant List

NORTHSIDE NIGHTS RESTAURANT WEEK

MARCH 8th – 18th 2012
If you are looking for Northside Nights 2013 Click HERE

Mini indulgences/Seasons 52                  Image/IzzyEvans

What: Northside Nights Restaurant Week

When: March 8-18

Who: 27 northside Indianapolis restaurants

Where: Various northside Indianapolis restaurants-see list below

Cost: 3 courses: $30 per person or $30 for two people

Website

For a complete list of menus, visit NorthsideNightsIndy.com

Participating Restaurants

Arni’s

Bonefish Grill

Chef Mike’s Charcoal Grill

Cobblestone Grill

Eddie Merlot’s

Fleming’s Prime Steakhouse

Hall’s Castleton Grill

Harry & Izzy’s

Hellas Café

Kincaid’s

Michael’s Southshore

Mitchell’s Fish Market

Oakley’s Bistro

Peterson’s

Pizzology

Ruth’s Chris Steak House

Sahm’s Bar & Grill

Sahm’s Restaurant & Bar

Sangiovese Ristorante

Seasons 52
For a review of Seasons 52, click here.

Stone Creek Dining Noblesville

Stone Creek Dining Zionsville

Sullivan’s Steak House

The Melting Pot
For a review of The Melting Pot chocolate martini, click here.

Elizabeth J. Musgrave is a syndicated columnist, travel writer, performing arts and restaurant critic. Catch her as Indy’s Arts & Entertainment Adviser on 93 WIBC, and follow her on Twitter @GottaGo and Facebook. Gotta Go is published in the following newspapers: South Sider Voice, Indiana Weekender, New Palestine Reporter, Pendleton Times Reporter and Fortville-McCordsville Reporter.

List of Devour Downtown Restaurants Winterfest 2012

Winner's Circle

Devour Downtown begins today with the event running through January 22. $30 menus (for one or two

depending on location) give foodies and regular diners alike the ability to try out three courses at more than 40 restaurants in the downtown Indianapolis area. This year select eateries are also offering $20 lunches.

Devour Downtown Winterfest 2012

Participating Restaurants

To check out each restaurant's menu, visit DevourDowntown.org

120 West Market Fresh Grill 

14 West

Adobo Grill

Barcelona Tapas

Bella Vita at Circle Centre

The Capital Grille

Champions Sports Bar & Restaurant

Chef Joseph's at the Connoisseur Room

The Columbia Club

The Circle City Bar & Grille

Colts Grille

Columbia Club

Creation Café

Dunaway's

Eagle's Nest

Elbow Room

Fogo De Chao

Forty Five Degrees

Goose the Market

Greek Islands

Hard Rock Café

Harry & Izzy's

High Velocity

Iaria's Italian Restaurant

Iozzo's Garden of Italy

Kilroy's

Libertine

Lorenzo's Ristorante

McCormick & Schmick's

Mesh

Milano Inn

Miguel's Southern Kitchen

Morton's The Steakhouse

The Elbow Room

The Oceanaire Seafood Room

Osteria Pronto

Palomino

Pearl Street Pizzeria

The Rathskellar

R Bistro

Rock Bottom

Ruth's Chris Steak House

Sahm's Tavern

Scotty's Brewhouse

Sensu

Severin Bar & Grille

Shula's Steak House

Skyline Club

Slippery Noodle

Smokehouse on Shelby

Smoking Goose

St. Elmo Steak House

Tavern on South

The End of the Line Public House

Turner's at the Canterbury

Weber Grille

Claddagh

Winner's Circle

Since 2005, the Indianapolis Downtown Restaurant & Hospitality Association (IDRHA) has hosted Devour Downtown. Originally an annual event, Devour Downtown now is held twice a year – in the winter and summer.

To view the list of participating restaurants and their specific prix fixe menus, visit www.devourdowntown.org.

Elizabeth J. Musgrave is a syndicated columnist, travel writer, performing arts and restaurant critic. Catch her as Indy’s Entertainment Adviser on 93 WIBC, and follow her on Twitter @GottaGO and Facebook. Gotta Go is published in M magazine and  the following newspapers: South Sider Voice, Indiana Weekender, New Palestine Reporter, Pendleton Times Reporter and Fortville-McCordsville Reporter.

Devour Downtown Winterfest 2012 Signature Drink Winners

Devour Downtown continues its tradition of offering menus at a reduced cost from Indianapolis-area restaurants. The event, which takes place each winter and summer, has become a mecca for foodies, many who attempt to hit each eatery. The 2012 Winterfest runs from Jan. 9 - 22, and includes more than 40 eateries this time.

For a $30 prix fixe menu, one or two guests can dine on specially selected three-course meals. Devour Downtown, originating in 2005, is hosted by the Indianapolis Downtown Restaurant & Hospitality Association. For full list of restuarants, menus and locations, click DevourDowntown.org. Information is also available on Facebook or follow on Twitter @DevourDowntown.

Accompanying the cuisine are the winners of the Signature Drinks competition. I am always pleased to be selected as one of the judges of this distinguished competition. It brings out the best mixologists in Indianapolis for cash prizes and bragging rights. The three categories' liquors, Canadian Club, 1800 Tequila and Grey Goose, are required as the main ingredient in the new recipe, created specifically for the Devour Downtown event.

Winners

1800 Tequila

Drink: 1800 Holiday Wish

Mixologist: Elesia Rock

Restaurant/Bar: Harry & Izzy's

Recipe: Muddle cranberries and lime with simple syrup. Add ice, cranberry juice and 1800 with splash of pomegranate and cranberry juices. Add Triple Sec and a splash of sour mix. Sugar rim of glass, set aside. Shake in a different glass. Build 1/2 of ice, layer of cranberries, other 1/2 of ice, then strain into rimmed glass.

Grey Goose

Drink: The World Traveler

Mixologist: Bryce Tremont

Restaurant/Bar: Lorenzo's Ristorante

Recipe: 1.5 oz. Grey Goose Vodka, 1 oz Huber Winery Blueberry-infused dessert wine, 0.75 oz Chilean Tamaya baby pear juice, splash of St. Germain, splash of Prosecco, Chilean Tamaya baby pear

Pour vodka, dessert wine, pear juice and St. Germain into an ice-filled shaker. Shake and serve in well-chilled martini glass. Garnish with Chilean Tamaya baby Pear. Top with a splash of Prosecco.

Canadian Club Whiskey

Drink: Hoosier Holiday Blend

Mixologist: Elesia Rock

Restaurant/Bar: Harry & Izzy's

Recipe: Muddle cranberries, oranges and cinnamon stick with bitters and light simple syrup. Add Canadian Club and cranberry juice and splash of Sprite.

Images: Izzy Evans

For sponsor information, visit Republic National Distributing Company

Elizabeth J. Musgrave is a syndicated columnist, travel writer, performing arts and restaurant critic. Catch her as Indy’s Arts & Entertainment Adviser on 93 WIBC, and follow her on Twitter @GottaGo and Facebook. Gotta Go is published in M magazine and the following newspapers: South Sider Voice, Indiana Weekender, New Palestine Reporter, Pendleton Times Reporter and Fortville-McCordsville Reporter.

Devour Downtown Signature Drink Competition 2011

DEVOUR DOWNTOWN 2011

DRINK SIGNATURE CONTEST WINNERS

                                                GREY GOOSE

Winning Drink: Peach Paradise Froth

Bartender: Kenny Gardner

Restaurant: Tavern on South

Recipe

1 1/2 oz Grey Goose, 1 oz St. Germain, 3/4 oz Lime Juice, 3/4 oz Pasteurized Liquid Egg White, 1/2 oz Simple Syrup, 2 slices of peach
In a shaker muddle 2 slices of peach with simple syrup. Add Grey Goose, St. Germain, Lime Juice, Egg White, and a scoop of Ice. Shake vigorously and pour into a large rocks glass. The egg white will rise to the top to make a froth on top of the cocktail. Garnish with an orange peel.

2nd Place
Bartender: Candace Anastasio
Restaurant: St. Elmo Steak House
Strawberry Basil Cooler

Recipe

Grey Goose Orange 1 ½ oz, Fresh Strawberry puree ½ oz, Fresh Basil (crushed/ rolled) Fresh Sweet Sour 1 ½ oz
Over ice in a High Ball
                                               3rd Place

                                               Bartender: Brooke Showalter
                                               Restaurant: shelBi street caFe & Bistro
                                               Golden Goose

Recipe

2oz Grey Goose, 3/4oz Ginger Brandy, 3/4oz Mango Puree, 1/4 Fresh Lime, Barritts Ginger Beer (or Gingerale)
Chill a Cocktail Glass. In a shaker of ice add Grey Goose, Ginger Brandy, Mango Puree, and squeeze 1/4 of a fresh lime. Shake until chilled and strain into cocktail glass. Top with a good splash of Ginger Beer (or Gingerale). Garnish with a lime.

HENDRICKS GIN

                                          Winning Drink: Scottish Right      

                                          Bartender: Amy Marie Fischer
                                          Restuarant: Scotty's Brewhouse

Recipe

2 oz. Hendrick's Gin, 3 Lime wedges, 6 Mint Sprigs, Simple syrup, 1 1/2 oz. Pineapple Juice, 1 1/2 oz. Pomegranate Juice
Muddle limes, mint & simple syrup. Add all other ingredients with ice. Shake in tin, pour in a highball glass. Enjoy!

2nd Place

                                                       Bartender: Chris Nelson

                                                   Restaurant: Severin Bar and Grill

                                                    The Hendrick's Experience

Recipe3 oz Hendrick's Gin, 6 leaves fresh basil, 6 slices cucumber, 2 lime wedges, 2 lemon wedges, splash of 7up
In a mixing glass combine 6 leaves fresh basil, 5 slices cucumber, 2 lime wedges, and 2 lemon wedges. Muddle. Add 3 oz Hendrick's Gin and a scoop of ice. Shake until well chilled. Double strain into a chilled martini glass. Top off with splash of 7up. Garnish with a cucumber slice.

3rd Place

                                                      Bartender: Robert Young

Restaurant: McCormick & Schmicks

                                                             Strong Hendricks

Recipe

3 cucumber slices, 1/2 oz simple syrup, 3/4 oz Hendricks gin, 1 oz Rodney Strong sauvignon blanc
muddle 2 cucumber slices, add 1/2 oz simple syrup, 3/4 oz Hendricks gin. Shake vigorously. Strain into martini shell. Fill with Rodney Strong sauvignon blanc .

KNOB CREEK

                                           Winning Drink: Bitter Creek

                                           Bartender: Ruth Flores

                                           Restaurant: Elbow Room Pub

Recipe

1 1/4 oz knob creek, 1/2 oz orange liquer, splash Bitters, splash of sours, garnish with orange sliceAdd each ingredient in a mixing glass, shake and pour over the rocks

2nd Place
Bartender: Eleisia Rock
Restaurant: Harry & Izzy's

Honey Bee

Recipe

8 grapes, 1/2 oz. honey simple syrup,  1 1/2oz. Knob Creek, 1/2 oz. apple juice
muddle 8 grapes with 1/2oz. of honey and a splash of simple syurp.  Add Ice add 11/2oz. of Knob Creek, add 1/2oz. of apple juice. Shake, Strain in to a martini glass. Garnish with two frozen grapes cut in half dip cut part into sugar and put on skewer.

3rd Place

Bartender: Michael Gray

Restaurant: Turner's at the Canterbury

Wayworn Road

Recipe
.25 oz. Black Pepper Corn Syrup, 3-4 dashes Jerry Thomas Bitters by Bitter Truth, Snapped Thyme Sprig, 2 oz. Knob Creek Bourbon, Topped with Sparkling Water Peligrino (preferred)In shaker Snap 1 sprig of thyme, add 3-4 dashes of Jerry Thomas Bitters by Bitter Truth, add .25 oz. Black Pepper Corn Syrup, add ice and 2 oz. Knob Creek Bourbon. Shake well and strain into Old Fashioned glass full of ice. Top with Sparkling water, Peligrino is preferred. Garnish with a thyme sprig and lemon twist.


Elizabeth J. Musgrave is a syndicated columnist, travel writer, performing arts and restaurant critic. Catch her as Indy’s Arts & Entertainment Adviser on 93 WIBC, and follow her on Twitter @ejmusgrave1 and Facebook. Gotta Go is published in the following newspapers: South Sider Voice, Indiana Weekender, New Palestine Reporter, Pendleton Times Reporter and Fortville-McCordsville Reporter.