It's not spring yet, but Eddie Merlot's already is offering its prix fixe menu for spring.
Available through March 31, the three course menu is $32.95.
Here are the options:
•First course (select one): Choices are barbecued chicken flatbread, soup of the day, tuna wontons or Caesar Salad.
•Second course (select one): Choices are flat iron steak, half-roasted chicken, cedar-plank salmon or trout almondine.
•Third course (select one): Choices are mixed berry tart, coconut crème pie or sorbet.
The menu is paired with two wines: Dreaming Tree Crush Red Blend North Coast California, $11 per glass or $42 per bottle; and Dreaming Tree Chardonnay, Central Coast, California, $10 per glass, $38 per bottle.
Every Friday through March 29, the restaurant is featuring Lobster Fest — specially priced lobster.
For $39.95, you get two 1 1/4 -pound lobsters, plus a Caesar salad and potato (serves one person), or for $69.95 you get all-you-can-eat lobster with a Caesar salad and potato (serves one person).
Reservations are recommended. Call 459-2222 or go online to www.eddiemerlots.com. The restaurant is at 1502 Illinois Road.
Italian wine tasting
Sample Italian wines at a wine tasting hosted by Joseph Decuis, 191 N. Main St., Roanoke. Four importers will have 60 wines available for sampling. Aldo Zaninotto, a Vietti Winery brand ambassador, will be the special guest. The event is free, but an RSVP is required as space is limited. Call Joseph Decuis at 672-1715 or email Tony Forcucci at email@example.com by March 8 to RSVP.
A sign that says “Pita Village” is up in a storefront in Dupont Village.
Laura Wilson from La Dolce Vita, 112 N. Main St., Roanoke, is offering two cooking classes in March. Call or text 341-4300 or email firstname.lastname@example.org for reservations.
•6:30-8:30 p.m. March 11, Homemade Pizza and Flatbread: In this hands-on class, participants will make an easy yeast-based pizza dough and add toppings from a wide array that will be available. Then the class turns its attention to flatbread: How to make it, toast it or grill it, and what toppings to put on it, what cheese melts well and what ready-made spreads are good. Cost: $45.
•6:30-8:30 p.m. March 25, Italian Amore: In this demonstration, Laura will show how to make chicken and eggplant Parmesan, lemon linguine and foccacia. The class will discuss Italian cheeses, balsamic vinegars and olive oils. Cost: $45.
Fort Wayne Community School's Neighborhood Connection is offering a sushi-making class at Snider High School, 4600 Fairlawn Pass. To register call the FWCS Neighborhood Connection office 8 a.m.-4 p.m. Monday-Friday at 467-1075 or register online at https://eir.eventsinteractive.com/ei/getdemo.ei?id=2712601000026&s=_3YK0V5R7W.
•6-8 p.m. March 6, Sushi Doesn't Always Mean Raw Fish: Learn how to make two sushi rolls, each about six pieces. Cost: $33 plus an $8 food fee payable to the instructor at class. You also will have to bring some supplies; a supply list will be provided on your registration receipt.
Something happening at your eatery? Call Cindy Larson at 461-8284, fax 461-8817, e-mail email@example.com or write Restaurant Notes, C/O The News-Sentinel, PO Box 102, Fort Wayne, IN 46801. This column is the personal opinion of the writer and does not necessarily reflect the views or opinion of The News-Sentinel. To read other columns, go to www.news-sentinel.com/section/LARSON.