There was one big obstacle with the building: the interior. From October 1 until November 16 (opening day), Frankie and Abigail, with the help of numerous friends, gutted the building and made it brand new. The atmosphere is clean and inviting, a drastic change from pre-Abigail days. Four layers of tint were removed from the outside windows, allowing passer-bys to see all the work that has been done. Everything seen and unseen inside the building has been replaced. Even the wall in the women’s bathroom was moved to accommodate women larger than a size 0. (Gone are the days when your hip grazed the wall while doing your business.) The pool tables and cues are brand new, and pool leagues will start soon. The mirrors behind the bar might seem new, but they are one of the only remaining items not replaced. However, it did take hours to clean, and Frankie had the mirrors etched with beer names and Abigail’s logo.

Frankie and Abigail have many plans for the future as well. They hope to add on a smoker’s patio in the front of the building before summer, and would like to add a window by the kitchen to grill by the side of the building. Josh Vowell and The Rumble have an open jam on Sunday nights, and karaoke is on Wednesdays. Stay tuned for improvements and events, as Frankie and Abigail are striving to provide a great place for people to hang out. Join them for their grand opening on January 28.

The bar has a kitchen big enough for Frankie and Abigail to cook good, fresh American comfort food. “If we can do fresh, we’re doing fresh. Our chicken tenders are hand-breaded, hand-seasoned,” Frankie said. The fresh food doesn’t stop with the chicken tenders, either. The pork tenderloins have their own seasoning, and Frankie worked on the hamburger seasoning for over a year before getting the taste he wanted. The menu is still in the trial stage, and Abigail’s plans to offer new foods on a regular basis to get a feel for what the customers want.

The effort that has been put into Abigail’s is well worth it. Take a seat at one of the brand new booths, and let the bartender bring you a menu and take your order. Frankie and Abigail are striving for a neighborhood feel with great food, great service, and great atmosphere, and every bit of work they have done so far is pointing right at success.

[Story by Larissa Keller | Photography by EJ Drake | January 2012]

Whether you are watching the game from your sofa or at a sports bar, the right kind of food and beverage can make it a more pleasurable experience. The Horizon Red Ale, India Pale Ale and Extra Pale Ale from Summit Brewery of St. Paul, Minnesota, all add a nice touch to traditional appetizers and main courses.

Since the Midwest is known for our barbeque, I recommend Summit’s Extra Pale Ale for those who like to tear into a slab of ribs. The light bronze color and caramel finish provide a nice balance to spicy rib sauce, or a sweet complement to honey-tinged sauces. The earthy hop bite and juice citrus contributed to the Extra Pale Ale’s Gold medal win at the 2010 World Beer Cup, and a silver medal win at the 2010 Great American Beer Festival.

Summit’s India Pale Ale is the beer of preference for your chicken wings, potato skins and fried pickles. The spicy herbal hops and slight caramel sweetness of the IPA is also due an introduction to your platter of nachos, or if you dare, chicken satay.

By now I am sure you are wondering, “What about pizza?” Mmmmm, pizza… Mmmmm, beer… The Horizon Red Ale, “Brewed with Exceptional American Hops,” as the label boasts, has a deep amber hue and intense apricot, pine and grapefruit notes that holds up to the red tomato sauce, mozzarella cheese and the pile-up of spicy pepperoni and any added peperoncini or jalapenos.

I hope you can take some of my recommendations as a starting point for discovery into the line of brews by Summit Brewing Co. While your team pines for that coveted ring, you can always choose how to toast their effort. Cheers!

[Kevin Reed | Jan 15, 2012 | photo provided by Summit Brewing Company]

Dishes include:

Gyros (He-rose): Grilled seasoned lamb sliced thin, wrapped in a pita and garnished with tomatoes, onions + Tzatziki sauce (special garlic, cucumber yogurt sauce).

Falafel (fa-LAH-ful): Deep fried patties made from ground chickpeas and fava beans.  Wrapped in a pita and garnished with tomatoes, pickles and Tahini sauce.

Souvlakia (soo-VLAH-kee-ah): Two skewers of chicken, green peppers and onions, marinated and flavored with Mediterranean spices and grilled to perfection.

Kafthedes (kef-TEH-dees): Three lamb/beer patties with authentic spices topped with special tomato-based sauce, which is scented with mint, cinnamon, cloves, onions and garlic. Garnished with crumbled feta cheese.

Spanikopita (span-eh-KO-pee-tah): Famous Green spinach pie… Inside phyllo pastry is a blend of spinach, scallions, parsley, dill and feta cheese.

Dolmades (dol-MAH-dees): Tender grapevine leaves, stuffed with rice, ground beef and delicious spices and simmered in a flavored broth.

Hummus (HUM-ahs): Blend of chickpeas, sesame seed paste, lemon juice, garlic and Mid-Eastern spices.  Served with grilled pita bread brushed with olive oil.

Horiatiki (hoor-ee-ah-TEE-kee): Traditional Greek village salad with greens, tomatoes, cucumbers, onions, green peppers, feta cheese and black Kalamata olives.  Topped with garlic, vinegar and olive oil dressing.

Also featuring Greek Pastries and Coffee

The Kafenion (Greek coffee shop) will be located in the church hall.  Stop by there to sample delicious Greek sweets like baklava paired with traditional Greek or domestic coffee.

[information and images provided by Sts. Peter & Paul Orthodox Church]

[photos and information provided by Sts. Peter & Paul Orthodox Church]

New City Cafe, known for their addictive blend of eclectic Caribbean and Latin cuisine, beautifully prepared with fresh, high quality ingredients, has been pleasing diners in their chic restaurant located in Gage Center since 2003 under owner Luis Guillén.

Since the restaurant opened they have also become a great location for lunch, focusing on a deli-style service of sophisticated salads, soups and sandwiches.

Luis is excited about the addition and offering quality food in a quick dining atmosphere that downtown Topeka demands.

It’s this lunch success that they are sharing with downtown Topekans when their second location opens at 715 S Kansas the first of October.

“We’re gonna keep it simple. We won’t serve entrees, just sandwiches, salads and soups that are the quality we are known for. We want to accommodate those bank workers, secretaries and state employees who need a delicious lunch in 30 to 45 minutes.”

715 S Kansas is adjacent to Marion Lane Candles and offers free parking on Kansas Ave. during the day.

“We are excited to move into this location. Connie, the owner of Marion Lane and our landlord is very excited as well and really wants to help make downtown happen.”

Open Monday through Friday for lunch only, Luis hasn’t dismissed the idea of opening for dinner, but it’s not in the near future.

“The food for the downtown location will come from here [Gage Center location], so we are keeping it simple. However, if the downtown area kicks off, which I really hope it does, we will expand.”

Until then, know that New City has always had a heartfelt desire to offer unique cuisine to their customers, and now we can feel this in the heart of our city, Downtown Topeka.

[published 9.1.2011 | by Kerrice Mapes | photo by Lydia Barnhardt]

One of the greatest satisfactions of shopping at the farmer’s market is being aware of where the produce was grown. Britt’s Garden Acres is located just west of Manhattan, and they sell produce at the Downtown Farmer’s Market, the Capitol Midweek Farmer’s Market, and the Manhattan and Junction City markets on Saturday mornings. Richard and Angela Britt, owners of Britt’s Garden Acres, purchased the farm from Angela’s father-in-law just over five years ago. The farm has been in the family for 60 years, and Richard and Angela are third-generation farmers. (I can’t help but think of the song “International Harvester” as I write that sentence).
Produce currently in season at Britt’s includes two of my favorites: okra and eggplant. We have roasted okra as a side dish with dinners at least once a week, and I make a mean moussaka dish with their giant (and cheap!) eggplant. Tomatoes will be available for just a little while longer, and later in the year Britt’s will have fresh homegrown sweet potatoes, acorn, butternut, and spaghetti squash, sweet pumpkins, pie pumpkins, jack-o-lanterns, and funky decorative gourds.

Along with the many tables covered in fresh produce, Britt’s has a trailer full of fresh melons. I inquired about the black diamonds, and Angela Britt informed me that “we are kindof famous for them actually. It’s a seedless watermelon that is really sugary sweet.” I took one home to try for the first time, and kicked myself afterward for not buying one sooner. I am halfway through the watermelon and have yet to see a black seed. The flavor is fresh, juicy, and there is no mushy texture that is found in other watermelon I have tried.

Another produce item that makes Britt’s unique is their peppers. Last Saturday, Angela had seven varieties available: habanero, cerrano, jalapenos, poblanos, Italian frying pepper, banana pepper, and bell peppers. Most weeks cayenne peppers are available as well.

When I asked Angela if there was anything else she sold that market-goers should be aware of, she quickly pointed out the Mexican vanilla. The vanilla comes directly from Mexico, and is much more flavorful than the imitation vanilla available in the grocery stores. Bottles are $5.50 and $12.50, about the same price as the imitation stuff.

Britt’s is located at the Huntoon entrance to the farmer’s market. Try to show up empty-handed, as you will find plenty of produce to fill your arms before you leave. Take a tip from a veteran-a few reusable bags are much easier to carry than a bunch of plastic ones!

Danny, Bernie, and Joey DeCesaris work as contractors during the day, remodeling homes with beautiful wood floors, countertops, and entertainment centers. As a hobby, the brothers started to make cutting boards, butcher blocks, chess boards, and cheese boards. They use different kinds of wood and all natural stains and dyes to create colorful, artistic, and functional pieces. Bernie DeCesaris says “this is what we enjoy doing,” referring to their artistic woodworking.

Last year, the brothers started to sell their pieces at the Capital City Midweek Market, and this year they began attending the Downtown Farmers Market as well. Keep your eyes peeled for their stand, as they are not able to attend the market every week. The DeCesaris brothers also bring their art to the Maple Leaf Festival and the Wamego Tulip Festival.

If you don’t find what you are looking for at the DeCesaris’ stand at the farmers markets or festivals, let Danny, Bernie, or Joey guide you. They make custom pieces, and can help you design woodwork to fit your home and style. You can find pictures of some work they have done at www.decesarisbrothers.com.
[Story by Larissa Keller | Photography by EJ Drake]

For one delicious week, August 14-20, 2011, you can, “Devour Downtown.”  Sponsored by Downtown Topeka, Inc. and Capitol Federal Savings, this week-long event has participating downtown restaurants offering great lunch and dinner specials in an effort to bring Topekans out to enjoy their downtown.

With so many delectable restaurants downtown to delight your taste buds, “Devour Downtown” is a great way to discover them without emptying your wallet. Through events like, “Devour Downtown,” DTI hopes Topekans will add downtown to their list of great places to go for lunch or a night out on the town.

Check out some ofthe participating restaurants:

Blue Planet Cafe | 110 SE 8th Ave. | 785-783-8883

The BreakRoom | 911 S. Kansas Ave. | (785) 215-6633

Bosco’s Urban Cuisine | 435 S Kansas | (785) 232-6726

Celtic Fox | 118 SW 8th Ave. | (785) 235-2138

El Mezcal | 511 SW Topeka Blvd. |(785) 357-0956

Arturo’s | 105 SE 10th Ave. | (785) 233-9000

Globe Indian Cuisine | 117 SE 10th | (785) 354-1500

Hanover Pancake House | 1034 S. Kansas Ave. | (785) 232-1111

Lupita’s | 732 S. Kansas Ave. | (785) 234-6340

London’s Jazz Cafe | 115 SE 6th | (785) 215-8900

Kansan Grill | 705 S. Kansas Ave. | (785) 233-0086

Pepe & Chela’s | 1001 SW Tyler | (785) 357-8332

The Office | 124 W 8th Street | (785) 354-9380

The RowHouse Restaurant | 515 SW Van Buren St. | (785) 235-1700

WrapCity Grill | 735 S Kansas Ave. | (785) 234-9727

 

The only office where overtime is welcomed, The Office, 8th and Jackson, has been a watering hole for downtown workers since March, 2009.  However, it was in September 2010 when The Office expanded the bar, brought in weekend dueling pianos, created a great patio area and showcased an upgraded menu, that this bar and restaurant exploded. The menu includes steaks, crab cakes, oysters and and other fresh seafood flown in weekly.  The dueling pianos creates a unique destination in downtown Topeka and tradition continues with after-work legislators and workers who host after-hour meetings over a scotch.

The Office has figured out their formula and is expanding to a second location in August to accommodate workers in South Topeka.  Taking over the old Bennigans, The Office will have a much larger area for Dueling Pianos, tables and an even more expanded menu that will still include unique flavors, steaks and seafood and upscale pub grub.  Look for details Aug. 1 by following them on Facebook (with their group page).

We’ll see you bright and early, and seven days a week, at The Office.

[ Kerrice Mapes | photo contributed | republished from July 15 - Aug. 31 print issue seveneightfive ]

We’ve all heard it, thought it, said it—If only downtown had stuff going on evenings and weekends. It’s gotten to the point where it’s lost meaning and entered the realm of Topekan verbal tic, like saying “sorry” when someone’s trying to get past at the grocery store.

The Break Room Metro Eatery is trying to help push that bit of Topeka culture out of the mainstream by expanding their hours—and menu—into dinnertime. By converting the back part of the Break Room into a dining room and dinner theatre, and offering a new menu, owners Chris and Kim Schultz are hoping that opening their doors Thursday and Friday nights will help keep people downtown.

“We knew it was impossible to change the neighborhood by yourself,” said Chris Schultz. “We aren’t expecting to singlehandedly make downtown alive again, but with the Heartland Visioning stuff talking about creating a viable downtown arts district, we wanted to do something toward that goal.”

That something is partnering with Friends of Tinkham-Veale, a local arts group centered out of the Tinkham-Veale building that houses the Break Room, to bring shows and entertainment during dinnertime on Thursday and Friday evenings. Throughout the dinner service, the staff provides entertainment that ranges from singing to comedy to audience participation. In addition, on some nights the Friends of Tinkham-Veale will stage theatre shows, including musicals and off-broadway plays.

“We want to find a way to get people downtown in the evenings,” said Chris Schultz. “[By] putting the arts in the forefront with shows and an art gallery from the Tinkham-Veale group, we’re trying to build on the cool things to do downtown.”

The Break Room’s new menu combines Spanish and Italian influences into a style they’re calling “SpanItalian” cuisine. They serve tapas and other Spanish-inspired dishes almost like tasting plates, as well as pastas dished up family style, encouraging diners to share with the others in their party.

“We’re trying to create an experience not available elsewhere,” said Chris Schultz. “It’s a different concept for Topeka, and something people need right now. We need interesting things that make you feel good about where you live.”

After a menu preview night and a closed event for city leaders, the Break Room will debut its dinner shows on Jan. 21. People interested will need to call ahead to save a spot, as seating will be limited. The Schultzes say they plan on holding one seating per night on Thursdays and Fridays, but will add additional seatings if demand necessitates it.

“There’s a larger group of people and business owners and city officials trying to return to a vibrant downtown, and this is hopefully going to play a role in that,” said Chris Schultz.

If more downtown businesses take their cues from the Break Room and other places who make it a point to be open when the office crowds head home, that vibrant downtown will be ushered in sooner rather than later.

[ photo at top by Lyle Vaughn | Jan. 2010 ]

515 SW Van Buren | 785-235-1700
Hours: Thursday through Saturday, seating 5:30p-8:30p
RESERVATIONS STRONGLY RECOMMENDED

Okay, first I’m starting off with a lie. The blog is titled, “Lunch with Loretta.” RowHouse doesn’t have lunch hours, but I was still talking about it during lunch the next day, so it’s not a complete lie. Also, RowHouse’s menu changes weekly, so by time you read this, some items may not be served, but it certainly does not mean that whatever the menu items are for the week will not be just as delightful as what I’m about to share with you.

The joy of RowHouse is that you always know you’ll be getting a full meal, salad, soup, choice of three entrees (or generous taste-size portions of all three), and a choice of three dessert offerings (or again, a generous taste-size portion of all three). On the evening I attended, it was 100 degrees outside after the sun had gone down, and the menu reflected the desire to not only serve cooling items, but to also keep the heat down in the kitchen for the staff. The salad was a delightful mix of greens, many from Chef Greg Fox’s own on-site garden, tossed with halved green grapes. Oh, and the soup! You’ve probably had gazpacho… but have you ever had gazpacho made with watermelon instead of tomato? This was a perfect mix of sweet melon and cucumber juiciness with a touch of the traditional mild spice found in traditional gazpachos.

[file photos by Colin MacMillan / Nathan Ham Photography : not actually what Loretta ate, but pretty good indicator of the kinds of dishes you'll receive at RowHouse. ]

Next up were the entrees, and as a good sport I accepted all three. The vegetarian selection was a nutty couscous served on a steamed round of squash. The beef entree was a mid-rare filet medallion topping a small serving of creamy garlic potatoes. The fish was perfectly grilled paprika-dashed salmon on a bed of creamy dilled cucumber ribbons. All were pure perfection.

My glass of white wine was empty by now, so I asked the waiter to recommend a red to accompany dessert. The staff’s knowledge of wine is excellent, and I’ve never been steered wrong by a recommendation. The red was served with the three dessert samples: a small square of chocolate brownie flavored with the mild mint grown in the aforementioned garden; a margarita cheese cake square that was very good, but I felt the lime sauce, which was perfectly tart, would have benefited from the balance of the traditional margarita salt sprinkled on top; and a delicious very blueberry granita, a sophisticated shaved ice dish that made me feel perfectly healthy due to all the antioxidants I’m sure were packed into that little silver ramekin.

Time [from entering to exiting]: 1 hour 45 minutes; this is a place to linger, however the time can be shortened by your own pace.
Avg. cost per person: Menu is prix fixe, or price-set at $37 per person. Wine may be purchased by the glass, starting at $7, or by the bottle.
Stomach report: Perfect portions, and you may request more modest servings for smaller bellies. I always leave satisfied, not feeling as if they could roll me out the door.
Leftovers: None.
Is there a return visit / order: Yes, with a weekly changing menu, of course!
Seen + Noted items: Owner Greg Fox is always around, and if not too busy will chat a bit. On this evening my dinner companion received a personal tour of the on-site garden.
If I could change one thing or had a suggestion: The staff was terrific, but at no time did any one of them introduce themselves by name. This would have established a more personal rapport. I was also escorted to my table with another couple then had to wait awkwardly at the top of the stairs for the hostess to come get me after seating them. I would have preferred to wait at the entrance, or for a second staff member to seat me.

[ August 2011 | photos by Colin MacMillan / Nathan Ham Photography ]