Newspaper article Evansville Courier & Press (2007-Current)

Dining Club

Newspaper article Evansville Courier & Press (2007-Current)

Dining Club

Article excerpt


Sunday morning at The Carousel restaurant is indeed like a carousel at an amusement park. When church lets out, the sprawling 250-person capacity building bustles and nearly fills with patrons, but within an hour it ebbs toward empty. The menu was as colorful as the building and contained eight pages. They serve all three meals and are open from 6:30 a.m. to 9 p.m. daily.

We took my mother because she is a regular. She had the French toast with turkey sausage. She was not as fond of the sausage, but agreed that it tasted healthier than pork.

Nancy had the best breakfast deal, the Farmers Breakfast for $3.99. It included two eggs, two pancakes, bacon or sausage, and juice.

I had the chicken fajita omelet. The eggs were fluffy with lots of cheese, juicy chicken, and veggies.

It also came with whole wheat toast. It is hard to create a culinary masterpiece at breakfast, but we had good food and great service in a pleasant family-oriented environment, and for a very fair price. Our biggest surprise was the efficiency and cordiality of the staff.

Our coffee cups were replenished at least six times and Kenny the manager seemed to chat with everyone.

Dining at The Carousel reminded us why we prefer a locally owned restaurant and we plan to return.


Earlene and I stopped in The Carousel at around 3 p.m. on a recent dreary Saturday afternoon.

We selected a table by the north window and began to peruse the extensive menu. We decided to select from the specials.

Earlene chose vegetable soup, broiled chopped steak with grilled onions, baked potato and salad, while my choice was the vegetable soup, smoked sausage and fried apples, peas and coleslaw.

Each meal was $7.99. The soup was an excellent beginning; it was such a dreary, chilly day outside that we were really looking forward to the warming effects of the hearty mix of vegetables, which included peas, limas, celery and noodles, and we weren't disappointed.

Earlene was very pleased with the taste and tenderness of the chopped steak, while the grilled onions complemented the flavor.

The salad was an amply sized serving of typical ingredients; tomato, lettuce, carrot and purple cabbage being the most prominent. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed


An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.