Edible Michiana
Flourishing food scene nourishes Valparaiso’s comeback
Photo by Chris Zibutis
Photo by Chris Zibutis
Dagger Mountain co-owner Dan Evans says the coffee-roasting process has more than 5,000 chemical reactions, making it more complex than wine, chocolate or beer. They use glass laboratory beakers as coffee decanters because they "look cool and are shatterproof."
Photo by Chris Zibutis
Dagger Mountain Roastery retail manager Anthony Sanchez makes a pour-over coffee with beans from Kivu Butembo coffee farm in the Democratic Republic of the Congo.
Photo by Chris Zibutis
Juice slingers Zachary Gipson and Evalena Voss and co-owner Carrie Durnell keep busy behind the counter making drinks for customers at Roots Organic Juice Café. (Bottom) Dagger Mountain Roastery retail manager Anthony Sanchez makes a pour-over coffee with beans from Kivu Butembo coffee farm in the Democratic Republic of the Congo.
Photo by Chris Zibutis
Sage restaurant is known for crafting delicious seasonal cocktails like the Cranberry Claus, now featured on its winter mixology menu. The Italian café and boutique bar grows herbs to use in cocktails and cooking, and makes its own bread, pasta and sausage.
Photo by Chris Zibutis
Blackbird Café uses its walls to feature local artists like this series from Joseph Gonzalez. The cozy cafe serves coffee, espresso drinks, more than 50 different teas and scratch-made soups, quiche and sandwiches.
Photo by Chris Zibutis
After working in Paris, New York and Chicago, chef George Djurovic returned home to Valparaiso and opened the New American restaurant Main + Lincoln. He says, “We don’t skip steps. If we do something, we do it from scratch. We do it with respect for the tradition we take it from.”
