Repeal Restaurant and 12.05 Distillery opens in Fletcher Place
A new restaurant is coming to town, and it’s paying homage to the prohibition era!
Repeal Restaurant, located at 630 Virginia Ave. in the former Virginia Avenue State Bank building, is finalizing preparations for its grand opening on Saturday, July 11.
Named after the repeal of prohibition in 1933, the ‘spirited restaurant’ will offer period-themed lunch and dinner offerings paired with craft cocktails featuring locally-distilled spirits from 12.05 Distillery and locally-sourced ingredients.
Repeal restaurant hours will be: Monday through Saturday 11 a.m. – last seating at 10 p.m. and Sunday 10 a.m. – 3 p.m. for brunch only complete with a Bloody Mary bar.
Chef Blake and restaurant owner Teresa stopped by the Indy Style kitchen today to feature a few items on the menu!
To learn more about Repeal Restaurant, you can visit www.repealrestaurant.com or on social media at www.facebook.com/RepealRestaurant or on Twitter @RepealDine.
Here are today’s recipes!
Banana grits
1/ 2 cup grits
2cups heavy cream plus one tbl spoon
1/4c of water
3 tbl butter
1 ripe bananas
4oz cream cheese
Salt and pepper
Food process banana, cream cheese and 1 tbl heavy cream till smooth, set aside.
Bring water and 2 cups of heavy cream to a simmer, turn stove top down to medium, add the butter and the grits. Cook until grits are creamy and smooth. Add banana and cream cheese spread to grits.Rum Omelet
2 eggs
2 oz of banana grits
Salt and pepper
1.5 oz of non spiced rum
1 tbl butter
1 tbl heavy cream
Use 8-inch nonstick pan, melt 1 tablespoon of the butter in the pan over moderate heat. In a small bowl, beat 2 egg with a pinch of salt until egg whites mix with egg yolk, Add the egg to the skillet and cook over low heat until it starts to set, about 10 seconds. Use a spatula or a fork and drag cooked egg to the center of pan so to make room for the runny egg to cook on the pan.
Do it several times in 30 sec. Add 2oz of banana grits to half the omelet, fold the omelet over sprinkle the top of the omelet with the powdered sugar. Dump one and a half ounces of brown rum over the outlet and light it on fire. Cook for 30 seconds until the flame dissipates. Serve!