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Morton and Virginia Chapman opened Anchor Grill in Covington in 1946. Today, the small neighborhood diner is run by their daughter, Carolyn Chapman. The menu still offers filling, home-town favorites like the goetta, lettuce and tomato sandwich ($4.25) and the rib-eye steak sandwich ($3.25). “You can’t beat the amount of food for the price,” says Kara Gebhart Uhl, a Fort Thomas resident and longtime patron. “I also enjoy the fact that the kitchen is completely open behind the bar. It really allows the restaurant’s patrons to interact with the cooks.”  Walk into Anchor Grill, and you’re immediately struck by sailing memorabilia and decorations. (Morton loved the sea; in fact, his nickname was “Captain.”) The kitchen is right through the door, along with a large counter to seat guests.

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This winter, Seasons 52 demonstrates that the season’s most savory meals can also be the lightest when they’re healthfully prepared. The fresh grill restaurant, known for its lighter approach to seasonal fare, encourages do-it-yourself food enthusiasts to abandon preconceived notions of winter food preparation by offering fresh and flavorful culinary options, available on their website at www.Seasons52.com. (Photo: http://www.newscom.com/cgi-bin/prnh/20080104/NYF003 ) “The winter months are often associated with comfort foods, and perhaps a little overindulging during the holidays,” notes Seasons 52 Executive Chef Clifford Pleau. However, diners and home cooks can enjoy satisfying, yet easy to prepare dishes, by following Chef Pleau’s culinary suggestions.  No winter meal is complete without the perfect wine pairing.

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Construction has started on the Red Pines bar and grill at W7301 Hwy. Z, on Lake Onalaska in the town of Onalaska. “I’d like to be open in May,” owner Mark Koblitz said. Koblitz, who lives in the Town of Medary and owns rental housing in the area, said he bought the former Red Sails Resort and Campground property in May 2006 and switched to the Red Pines name. The resort had a bar that burned several years ago.”The property became available, and it’s unique in that there isn’t anything else on the lake,” Koblitz said. “It did a good business when it was there before,” he said of the bar.Koblitz said the foundation is in for his 3,200-square-foot, one-story building, which will have a North Woods look inside and outside. Smoking won’t be allowed in the bar and grill, he said. Healthy Kneads Massage Therapy opened this week in Suite 104 at 205 Green St.

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Snow, sleet, below zero temperatures — none of it keeps Jerry Walker from barbecuing.  His grilling method of choice is charcoal.  “I’m old-school, and I do it the old-school way,” said Walker, 50.  He and his wife, LaVancha Walker, recently opened L&J Kitchen BBQ House in Tiffin.  The two have run a catering business from their North Liberty home for years.  They’ve longed to open an actual restaurant. When the 119 W. Marengo Road location became available, the two jumped at the opportunity to make their dream a reality.  Side dish options include fried spaghetti, string bean potatoes, macaroni and cheese and corn on the cob.  The Walkers describe their menu as “down home cookin’.”  “We cook real food,” said LaVancha Walker, 43.

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Learn the art of making Southern barbecue and help children in need.  The Carolina Pit Masters and Omar Shriners are teaming up Feb. 22-23 in Summerville to benefit the Shriners Hospital for Children with a professional barbecue cooking school. The event will be led by award-winning instructors, including the 2007 Best of the Best Grand Champion and 2006 South Carolina State Champion. For applications, call Jack Waiboer at 767-4800, e-mail Carolinapitmasters@gmail.com or visit CarolinaPitMasters.com