seafood

Slapfish, known for its lobster rolls and power bowls, sails the high seas in a second spiffy oyster house concept.

Release the cracking.

Calamarata is a thick-ring pasta that resembles sliced calamari when it’s cooked.

Nick and Andrew Caplinger have put some muscle behind their new program, which includes whole animal butchering in house.

In the Firebar, tall backlit shelves holding an ombré rainbow of liquor bottles catch your eye from the parking lot.

The perfect marriage of burger and brisket, classy huevos rancheros, and a dish to introduce you to koji rank as the best things we’ve eaten recently.

Andrew Caplinger shows how to make it at home—with his own plump Goose Point oysters and kicky housemade remoulade.

Purists, stand down. There’s nothing wrong with enjoying a savory bearnaise sauce or a heap of shrimp scampi atop a fine steak.

Just as exciting as the fresh fish options are the baskets of tasty fried fish sandwiches and other seafood specialties the Caplingers are serving up for what has become a dedicated clientele in just over 6 months in business.

Showstoppers among the ultra-fresh fish include Maine scallops, striped bass, and grouper. Fresh oysters are a must.

She has a new seafood stand in City Market and a foolproof recipe featuring one of her best sellers.

Kathy Jones, a familiar toque around town, divides her time between her job as executive chef at Iozzo’s Garden of Italy and her new gig as the captain of her own fresh fish stand in City Market.

Stephanie Topolgus, managing and creative director of the luxurious road-trip–worthy Topo’s 403 (403 N. Walnut St., Bloomington, 812-340-7453) tells us that the restaurant debuted a new winter menu last week. New offerings include chickpea and pumpkin fritters, Gunthorp Farms Greek-style chicken wings, fritto misto, a traditional Moussaka, pan-roasted Red Snapper, and skewered sea scallops. Vegetarians can tuck into a new briama featuring roasted and grilled vegetables.

Minutes later, she sat down a sugar-rimmed martini glass filled with a hot-pink liquid that was actually hissing at the surface, like a witches’ cauldron.