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            “Where would you like to go eat,” asks Mel.

            Sam casually answers, “I’m up for anything…”

            “Great! We can go to the Holiday Inn,” Mel proudly announces.

            “The Holiday Inn? I just met you! I don’t think that would be approp…” Sam is cut off by Mel who had obviously been misunderstood.

            “No, there is a first-class restaurant inside Holiday Inn on Highway 41 called Steeplechase Café! They serve up fresh seafood, chops and even international pastas.” “Oh, I had no idea… I thought you meant…,” again Mel cuts Sam off,

            “Did I mention they have a fully stocked bar and exceptional wine list?” Sam and Mel ended up living happily ever after. 

            Perhaps you had no idea that the Holiday Inn Conference Center off Hwy. 41 North was home to upscale dining establishment, the Steeplechase Café. If you have had the pleasure of visiting the Steeplechase, you may be surprised to learn that they are undergoing a major makeover. In fact, the entire hotel is under new management.

            Designed and built in 1975 by Joe Nickolick, the hotel was leased out only four years after its arrival. In the 1970s, only three major hotels existed in Evansville: The Executive Inn, The McCurdy and the Holiday Inn. Equipped with a ballroom, coffee shop, piano bar and a full-service hotel, the Holiday Inn on 41 was the premiere place to see and be seen. Five years ago, the family decided to manage the hotel themselves. Even Joe Nickolick, now 91, is still active in the hotel. “Grandpa still comes into work every single day,” says Alexa Stahl, Joe’s granddaughter who now manages the hotel.

            Our food review started with introductions to the newly hired head chef and restaurant manager, Kyle Kellogg. Chef Kellogg boasts an extensive resume that all you Evansville foodies will appreciate. During his career as a chef, Kellogg has served in the kitchens of: top 10 restaurants like the Marshall House in Savanna, GA; establishments specializing in fine Mediterranean fare like Il Pasticcio; and in five-star hotel restaurants such as classical French-cuisine themed Louis XVI in New Orleans, LA. Now, this worldly chef brings his culmination of experiences and expertise to Evansville; serving dishes that you would have to travel many miles to find. According to Chef Kellogg, “The new menu is a fusion of French, Italian and Asian influences: the food is definitely unique to the area. I want to serve fresh ingredients but at a good value.”

            We began with two tantalizing appetizers: the Mushroom Risotto Croquettes with Truffle Butter and Jumbo Lump Crab Cakes. The croquettes were filled with fresh mushrooms, buttery rice, and creamy parmesan cheese – flash fried to a golden brown. The crispy crust made way to a soft, supple center. Served with lemon aioli atop a bed of sautéed spinach, the crab cakes yielded a fluffy texture and an aromatic union of vegetables and spices. Inspired, I attempted to make crab cakes at home. I learned to just pony up the cash for a Kellogg crab cake.

Joe Nickolick (pictured center) designed and built the hotel in 1975.

            Our main course consisted of fresh Atlantic flounder stuffed with a crabmeat and poached in white wine, served with roasted garlic mashed potatoes, tender asparagus, and a lemon and caper butter sauce. Do you still reserve the same notions about Holiday Inn dining? I didn’t thinks so… The fish, flown in straight from the southern east coast, was served fresh. Fish aficionados know – fresh fish beats out frozen fish any day of the week! Say that three times “fasht.”  

            The crabmeat was velvety smooth addition to the grouper, which is a crustacean-eating fish. It brought out the flavor in the firm textured meat. The garlic mashed potatoes were hearty, while the asparagus was tender but also a bit crisp.

            Rounding out our meal, Chef Kellogg gingerly placed three desserts on our table: tiramisu, apple strudel and a honey and pine nut tart. A simple description of Tiramisu is a cake made with an Italian sponge cookie called “Savoiardi” (known in the U.S. as ladyfingers) soaked in strong coffee or espresso, which can be further spiked with a coffee liqueur. In a trifle or deep bowl, it is layered with a custard-like filling. It was as unbelievable and indescribable. Only in Italy have I experienced Tiramisu that had been made with such precision.

            Chef Kellogg had just perfected a Nickolick family recipe for apple strudel. Made with white raisins and layers of phyllo dough, the apple strudel was flakey and hinted of cinnamon. My husband is allergic to cinnamon but he somehow forged through and sampled the strudel. His later pain was answered with, “It was worth it…”

            Finally, we reached the honey and pine nut tart. My first reaction was, “Mmm, it’s like pecan pie,” but when I let the flavors sink deep into my mouth, the marriage between the honey’s rich flavor and crisp pine nuts were nothing like pecan pie. These flavors, more distinct and bold, were uncommon to my palate, which is something I, as a food reviewer, find refreshing. Definitely worth a try.

            The Steeplechase Café is a perfect place for a romantic dinner for two, and if the romance lads you to stay all night, the Steeplechase Café also offers a breakfast buffet each morning for only $6.50.