Wine dinner photos and recap

Thanks to everyone who participated in our first ever wine dinner this past Thursday October 11. We really enjoyed hosting the event and it really seemed like everyone had a great time. Catie and our wine rep Patrick did a great job job of selecting the perfect wines. Matt came up a great menu made completely in house and from scratch, and Marci, Chris, Cory and the entire Papa’s staff did a fantastic job of serving, cooking and helping the evening run smoothly! Below you will find photos and a brief recap of the evening.

Catie did a great job of getting the rooms ready for our guests

A brief moment to relax and plan before the guests arrived

After a 30 minute reception featuring Saintsbury “Vincent Van Gris” Pinot Noir and Heitz Cellar Grignolino with Hor D’oeuvres of Pancetta-Basil wrapped Peaches and Mini Black Bean Quesadillas (sorry no pictures of this part!), all of the guests were seated.

The Appetizer course of Roasted Garlic, Herb and Cheese stuffed Tomatoes paired with Raymond Reserve Merlot (picture taken pre-roasting)

The salad course featured Spinach and Arugula tossed with Pecans, Blue Cheese Crumbles, fresh Apples and Pears, Dried Cranberries and Red Onion topped with a house-made Maple Vinaigrette. This was paired with Bouchaine Carneros Pinot Noir.

and then the pasta course of Fettuccini with Shrimp and Crab cooked in a white wine Basil Pesto, paired with Raymond Reserve Sauvignon Blanc

Unfortunately we were too busy and distracted and missed our opportunity to take pictures of the main course: Slow-roasted Beef Tenderloin with mashed potatoes, fresh asparagus and a red wine gravy paired with Peju Province Cabernet Sauvignon.

Then we also missed taking pictures of the dessert course of Chocolate Mousse topped with whipped cream and raspberry sauce paired with Heitz Cellar Ink Grade Port.

After the meal was finished, Brian came out to raise a toast with everyone, tell some stories and give credit to the people who had worked the event.

Chris and Marci, who did a fantastic job of serving the meal.

We hope to do another wine dinner in the late spring/early summer. Keep an eye out for announcements on our Facebook page, here on our blog and inside the restaurant. Cheers everyone!!



Papa’s is ranked by!

We just found out that has Papa’s ranked as the fifth best pizza in the world!!! We appreciate and are flattered by the ranking (though we disagree with being ranked 2nd in Indiana, as we have always been considered Indiana’s Best!). We were ranked ahead of such legendary Chicago pizzerias like Giordano’s, Lou Malnati’s and Gino’s East. Check out the top ten HERE


Mother’s Day Specials

We are roasting and grilling 1/2 Racks of Lamb this weekend and serving them in our house-made Red Wine Rosemary sauce.

We also have fresh local Indiana grown Asparagus that you can add to any order

Not a fan of lamb? That’s alright we also have grilled Teriyaki Itsumo Tuna with a grilled Pineapple spear. We make our Teriyaki in house and the Tuna and Pineapple are delivered fresh!

We also are offering our Famous Prime Rib and Pan Fried Crab Cake all weekend.

Plus every Mother that comes in receives a free Carnation flower!!


Fresh Seafood and Chicken Specials

Check out just a few of our food specials for this weekend:

Grilled super fresh Itsumo Tuna with Matt’s┬áCilantro Honey Lime Sauce. This tuna is amazing!! Practically melts in your mouth like butter!

Grilled Alaskan King Salmon with our own Honey Dijon Glaze

Not in the mood for seafood? That’s ok:

Grilled Chicken with Lemon Butter Sauce, Artichokes and Mushrooms

We also have our famous Prime Rib and Jason’s amazing Crab Cakes.

Plus don’t forget about Catie’s absolutely delicious Sky Vodka infused Pineapple Martinis

We hope to see you all tonight ­čÖé