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Tavern opens at Potter’s Mill

A former Bellevue restaurant is finding new life with the recent opening of a bar in the well-known riverfront building.

The Tavern recently opened at Potter’s Mill, 300 Potter Drive. The bar offers a variety of draft beers and hand-mixed cocktails, as well as a menu of simple snacks.

“We wanted to bring something back to the Bellevue community,” said operator Ellen Herman. “The whole idea was to create a cozy, rustic gathering place where people could drink, have some snacks and just relax.”

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https://dubuquetelegraphherald-ia.newsmemory.com?selDate=20240225&goTo=C01&artid=1&editionStart=Dubuque%20Telegraph Herald
Up and at ’em A roundup of tri-state breakfast and brunch stops
When it comes to where to go for a decadent crepe bar, a made-to-order omelet station and bottomless coffee, mimosas or Bloody Marys, breakfast and brunch options have become plentiful across the tri-states.

From longtime area dining staples such as Timmerman’s Supper Club to fusion fare from newer establishments like Brazen Open Kitchen + Bar, here are a few breakfast and brunch stops, whether you’re craving biscuits and gravy, a taco bar, a homemade pop tart or a bowl of ice cream.

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Closed Dubuque eatery announces plans to reopen
A Dubuque eatery that closed in 2023 could reopen later this year.

An announcement on the Facebook page for Rusty Taco, 3333 Asbury Road, states that the restaurant “is coming back in 2024 better than ever” and notes a planned spring reopening.

The announcement states that the location will open under new ownership and management and that additional information will be forthcoming concerning hiring and an opening date, which has not been set.
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Try a tagine, the ultimate one-pot meal

What to serve for dinner on Fridays during Lent can prove something of a head-scratcher if you want to refrain from eating meat, but are not a fan of baked or fried seafood dishes.

Sure, you can order pizza or fill up on grilled cheese sandwiches, but that can get pretty old pretty quickly. That’s especially the case when there’s so many wonderful plant-based dishes that are not only inexpensive and easy to whip up in short order, but just as filling as a meal centered around meat.

The recipes below offer two examples.

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For a comforting vegetarian meal, bake your farro with tomatoes and cheese instead of boiling it
For a cheesy — and easy — one-pot vegetarian dinner, we move our grains off the stovetop and into the oven. But first, we give them an almost effortless flavor boost.

Like most grains, farro typically is prepared by simmering it in broth or water until tender but slightly chewy. But it turns out farro does just as well in the oven with a mostly hands-off approach.

In this recipe from our book, “Cook What You Have,” which draws on pantry staples to assemble easy, weeknight meals, we cook farro in the oven with tomatoes and a few dried spices. It’s all built in a single pot and requires just 20 minutes active time.

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