Foodies in the Region can explore a vast culinary landscape beginning Monday.

"Savor the South Shore" Restaurant Week, running Monday through March 6, puts the spotlight on a selection of lunch and dinner menus showcasing assorted recipes at participating eateries.

More than 30 restaurants will feature popular and specialty items for area diners. The event, now in its second year, will offer discounted items making it more convenient and economical for food fans to try assorted recipes.

Michelle Golab, owner of Latitudes Waterfront Dining in Portage, said she's looking forward to sharing the restaurant's varied menu with participants of "Savor the South Shore."

While Latitudes wasn't involved in the event last year, Golab said she liked the idea of participating this time.

"We want to offer a mix of things and items that will appeal to everyone," said Golab. "And we also want to show off the things that people enjoy when they come here."

On Latitudes Restaurant Week menu will be items such as a Lake Perch Sandwich, Grilled Chicken Sandwich and Beef Brisket Sandwich for lunch and Lake Perch, Shrimp Etouffee and Chicken Fettuccini for dinner, among other dishes.

"Savor the South Shore" was instituted in 2015 by the South Shore Convention and Visitors Authority as a way to give people a reason to enjoy a dinner out, according to Speros A. Batistatos, president and CEO of the South Shore CVA.

"The South Shore offers diners a diverse selection of restaurants and this year we have a great selection from around the Region," Batistatos said, in a recent press release. Restaurant Week specials are offered in a 3-course pairing where guests choose one item from an appetizer section, entree and dessert.

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Also participating in the event is 95ate5 Brew Pub in St. John. The pub will offer selections such as a Reuben, Tuna Melt, Smothered Chicken, Veggie Wrap and the Fat Jack Burger for lunch and Shrimp Dejonghe, Pork Chop and Roasted Cauliflower Pasta for dinner.

Bill Mix, general manager of 95ate5 Brew Pub, said he wanted to participate in Restaurant Week for the "exposure."

"We just had our one-year anniversary on Wednesday and we're proud of where we're going," he said. On that day, the pub also officially debuted its own brew called High 5.

"We're pouring our own beer now so we are now a true brew pub," Mix said.

For Restaurant Week, Mix said they're highlighting their "heavy-hitters" in the way of recipes. The menu features items that are popular at the eatery and also dishes that showcase traditional recipes that they may do differently.

Diners interested in seeing the assorted menus from participating restaurants, can visit South Shore Convention and Visitors Authority's web site at alongthesouthshore.com/savor for a handy guide to the delicious meals and eclectic restaurants.

Participating restaurants are 54 Main Bistro in Hobart; 95ate5 Brew Pub; Abuelo's in Merrillville; Asparagus in Merrillville; Bartlett's Gourmet Grill in Beverly Shores; Cabela's Black Oak Grill in Hammond; Ciao Bella in Schererville; Copper's Hawk Winery and Restaurant in Merrillville; Don Quijote Restaurant in Valparaiso; El Taco Real Restaurant in Hammond; Fahrenheit Two-Twelve in Crown Point; The Farmhouse Restaurant in Fair Oaks; Freddy's Steakhouse in Hammond; Gamba Ristorante in Merrillville; Giovanni's Restaurant in Munster; J's Breakfast Club in Gary; Jack Binion's Steakhouse at Horseshoe Casino in Hammond; Latitudes Waterfront Dining; Lighthouse Restaurant in Cedar Lake; Little Italy in Dyer; Miller Bakery Cafe in Gary; Patrick's Grille in Michigan City; Pikk's Tavern in Valparaiso; Sage Restaurant in Valparaiso; SP19 American Kitchen and Bar in DeMotte; Stadium Sports Bar and Grill at Ameristar in East Chicago; The Steakhouse at Majestic Star in Gary; Tapas Cafe in Merrillville; Teibel's Restaurant in Schererville; Timbrook Kitchens in Munster; T. J. Maloney's at Star Plaza in Merrillville and Veteran's Cafe and Grill in Gary.


Entertainment Editor/Features Reporter

Eloise is A&E Editor and a food, entertainment and features writer for The Times, subjects she has covered for over two decades in and around the Region. She was the youngest of eight in a Chicago household filled with fantastic cooks and artists.