BY RADONNA FIORINI
PHOTOS PROVIDED BY CHRISTINE PETKOV

With warmer temperatures and the promise of locally grown fruits and vegetables just around the corner, some restaurants are freshening up their menus from the comforting warmth of winter to the bright palate of spring.

Outdoor tables are being dusted off and fresh, herby menu options are popping up. Here’s a look at some of the changes coming for spring at area dining establishments.

The Bryant
1820 Sagamore Parkway W, West Lafayette
765-250-8963

Executive Chef Alejandro “Alex” Cruz is all about fresh from farm to table when he creates seasonal menus at The Bryant. Spring and summer mean more local produce with which to experiment and achieve the fresh flavors he loves.

Cruz shops at the farmers markets and also buys direct from some local producers. He generally offers new items as specials and those that do well may become part of the regular menu. 

“I like to help local farmers and I like to play with flavors and offer something different,” Cruz says. 

“Having salt and pepper on the table isn’t necessary if the dish is seasoned well. I try to make something that is good, just as it is.”

This spring he’s excited about serving lamb dishes with meat purchased from a local farmer. More gluten-, dairy-free and vegan options are in the works, from entrees to desserts. Look for the gluten-free Key Lime tart with an almond flour crust.

Fresh produce means colorful sides and salads, including a Caprese salad appetizer featuring a gazpacho/kale pesto, burrata cheese and prosciutto on a crostini. Or how about a corn cake BLT with local bacon, heirloom tomatoes and avocado on homemade corn cakes adorned with honey sriracha mayo?

Really hungry? Dig into the new Monte Cristo sandwich that features local ham, Swiss cheese and cherry jam, that is dipped in batter and deep fried. Wanting something a little lighter? The new Basil Ranch salad made with arugula and baby kale and topped with blueberries, peaches, fontina cheese, candied walnuts and pancetta might fit the bill.

Teays River Brewing and Public House
3000 S. 9th St., Lafayette
765-746-6614

The patio doors are open at this south-side brewery and restaurant that focuses on artisanal sandwiches, steaks and pizza, along with unique craft beer. 

“Our patio is the most popular outdoor seating area in Lafayette,” says owner John Hodge. “We’ll have an official patio opening party in mid-May, and it will be open as often as the weather allows.” 

While the Teays River menu doesn’t change with the seasons, some warm weather specials will be offered every month. The menu was refined in late winter to reflect current supply chain and labor market challenges, says Hodge. Rising food prices and the continuing difficulty in hiring staff meant the restaurant needed to focus on the most popular, easy to prepare items. More vegetarian and vegan choices also are available.

You’ll still find hand-crafted pizza, chops, salmon, flavorful sandwiches and salads, along with an extensive menu of signature beers. Here’s to the wind in your hair and a cold one in your hand.

East End Grill
1016 Main St., Lafayette
765-607-4600

From salads to appetizers to handcrafted cocktails, the spring menu at East End will be veggie and fruit forward, says General Manager Laila Syed.

Lots of herbs and fresh vegetables play a crucial role in the lighter fare featured currently. The grill changes its menu twice a year, freshening up salads and adding some lighter fish choices in the spring. For example, the fall salad featuring apples, seeds and goat cheese has been replaced with a green salad topped with berries and candied almonds.

The chef is working on a fresh fish appetizer to accompany the menu favorites that remain throughout the year, including the Wagyu beef, which comes from a farm in Cutler, Indiana. The restaurant works with about 10 different food venders, many in the region, to find the best quality and freshest ingredients possible.

“Our handcrafted cocktails are very fruit forward for spring,” Syed says. “We also feature lighter wines and funky beers.”

Due to Indiana’s unpredictable weather, it’s hard to know when East End’s outdoor tables will be open regularly. Just head downtown when a soft, warm breeze wafts through, heralding the lengthening days and promise of fresh flavors from locally grown produce.

The Whittaker Kitchen
702 W 500 N, West Lafayette
765-441-2010
info@thewhittakerinn.com

The kitchen at the Whittaker Inn is open to the public from 4-8 p.m., Wednesday through Sunday, with a reservation made 48 hours in advance. To-go orders also are welcome. Call in your reservation or send an email. 

Chef Andrew Whittaker — who owns and operates the inn with wife Elizabeth — looks forward to freshening up the dinner menu each season and sees spring as the time to feature leafy herbs and seasonal veggies.

While the protein options — steak, fish and chops — are fairly consistent year-round, side dishes, salads, sauces and soups now feature lighter, brighter flavors. There will be a few new entrée options as Whittaker is experimenting with trout this season, in addition to his popular salmon dish.

“Our winter/fall menu has more shallots and robust veggies,” Whittaker says. “Spring and summer we use more leafy herbs such as basil, which we grow out in front of the inn.”

Seasonal vegetables such as asparagus and peas are going in risotto, and salads are updated with baby tomatoes, artichoke or steamed asparagus. Regular trips to the area farmers markets keep Whittaker supplied with many of the fresh ingredients that go in his signature dishes. 

Overnight guests also enjoy a complimentary breakfast, made to order from an a la carte menu, and can raid the night kitchens, which feature fresh baked goods and beverages.

Farmers market opening soon >>

It’s almost time again for delightful strolls through one of the areas three farmers markets, all of which open the first week of May and plan to operate through October. Here are the details:

West Lafayette Farmers Market: Opens Wednesday, May 4, 3:30 – 7 p.m., in Cumberland Park, 3065 N Salisbury Street, West Lafayette. More than 50 vendors offer fresh produce and baked goods, prepared foods and juried crafts. Wine by the glass from area vineyards is featured along with food trucks. 

Purdue Farmers Market: 
Opens Thursday, May 5, 11 a.m. – 3 p.m. on the Purdue Memorial Mall, West Lafayette. Organizers are expecting more than 20 vendors offering produce, baked goods and prepared foods. Pay attention to parking restrictions and use nearby parking garages when possible. 

Lafayette Farmers Market: 
The area’s oldest market opens Saturday, May 7, 8 a.m. – 12:30 p.m. and will be open most Saturdays. Stretching along 5th Street in downtown Lafayette 

between Main and Ferry streets, the market features produce, meat, fresh flowers and house plants, crafts and jewelry, handmade soap, baked goods and more. ★