"Community bites

Don’t forget that the second annual downtown Indy Restaurant Week starts this Monday, July 17, at 25 area restaurants, and continues through July 23. Enjoy three-course dinners for just $30. For a full list of participating restaurants and menus, log onto www.indyrestaurantweek.com. Look for a preview by cuisine writer Terry Kirts in next week’s issue.

Tune into Too Many Cooks! on WICR, 88.7 FM at 9:30 a.m. on Wednesday, July 12, when Patti & Gary welcome Charlie Ferguson, maker of Crazy Charlie’s Salsa in Noblesville. He’ll discuss what has made his entrepreneurial venture so “hot” it’s being featured in the New York Times business section.

The Farmers’ Market at the Barn has moved to a new location at the Indiana State Fair parking lot off Watson Street, along the west side of the Monon Trail. The move is just a block west of its current location at 1201 E. 38th St. and will help to put the market in closer proximity to this popular walking and biking trail. The market takes place every Saturday, from 9 a.m. to 1 p.m. For more information on the Farmers’ Market move to the Monon, the public may call Angie Foreman at 800-259-5856, or visit www.centerforag.com.

Restaurant notes

Cheeseburger in Paradise, 9770 Crosspoint Boulevard in Fishers, is now open for lunch every day. Enjoy Jimmy Buffett-inspired cheeseburgers and Caribbean fare from 11:30 a.m. weekdays and from noon on the weekends.

Readers’ recommendations

Man on the streets Mike Heneghan writes in with his review of Deano’s Vino wine and food shop, which is open after a long wait at 878 Massachusetts Ave. Heneghan writes, “I have peered into its windows with curiosity for over a year now, wondering when its stacks of boxes and ‘Opening Soon’ sign would transform into an actual, operating establishment. Just over a year ago, my brother and sister wanted to purchase some Polish beer for my rehearsal dinner — I had lived and worked in Ciechanow, Poland, for two years after college — only to find that neither the retail store in Fountain Square (now closed) nor the Massachusetts Avenue branch were open. There would be no Polish toasts that night. Yesterday, I scampered out of the rain into the new shop to see what had finally come to fruition. It’s a small store, probably about as big as a single car garage. As you can imagine, there are stacks of wine everywhere: in wood crates, hanging from metal hooks on the wall, in half-opened cases on the ground. Walking into a room like that is sort of like walking into a bookstore for me — so many books and so many eye-catching book jackets that I just end up looking at the ones with their covers facing out. They even have a small selection of Indiana wines. At a small business like Deano’s, your experience counts for almost as much as what you actually take home in the sack. You’re buying a luxury, so you’re not going to have a plastic card on your key chain which will get you $2.09 off a half pound of salami. (Incidentally, Deano’s actually does sell salami. They have a small case of high-end meats, like prosciutto and hard salami, as well as giant wheels of cheese, such as parmigiana and gouda.) The clerk — are these people still called clerks? — made my experience memorable for two very important reasons. One, being a Hoosier-phile, I was looking through the aforementioned Indiana bottles and she began to tell me about the different wines. She was from one of the towns where a winery was located and actually had the backbone to tell me the wine was garbage! I can respect that kind of honesty. Two, as I was watching her slice up my cheese order, she leaned over the case and handed me a chunk. Now who doesn’t appreciate free nibbles? After checking out their modest imported beer selection, I walked out of there with a wedge of parmigiana, some salami and a bottle of white wine from French Lick. With the weather clearing, I noticed more customers parking their cars and making their way towards this locally owned shop. I’ll definitely be making return visits.” For more information about Dino’s, phone 317-972-8466.

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