Local author Jane Simon Ammeson leads a tasty tour of historic Region restaurants.
A wonderful diversity of flavors has defined Northwest Indiana as a dining destination from its early days to the present. Now almost a century old, Teibel's pan-fried fish carries on the tradition of "perch palaces" like the now lost Phil Smidt's. Pierogis have been a staple at the Cavalier for decades. So great was the demand for frog legs at Vogel's that they used to raise their own. The same dish has remained on the menu at the Town Club since opening in 1947. Serving Northwest Indiana-style, crisped-edge hamburgers, Miner-Dunn and Schoops both survived the onslaught of fast food chains and continue on today.