A wonderful diversity of flavors has defined Northwest Indiana as a dining destination from its earliest days to the present。 The pan-fried fish of Teibel's， open for almost a century， carries on the tradition of "perch palaces" like the now lost Phil Smidt's。 Pierogis have been a staple at the Cavalier for decades。 So great was the demand for frogs legs that the venerable Vogel's raised its own at a small lake nearby。 The same dish has remained on the menu at the Town Club since opening in 1947。 Serving Northwest Indiana-style， crisped-edge hamburgers， Miner-Dunn and Schoops both survived the onslaught of fast-food chains and continue on today。 Local author Jane Simon Ammeson leads a tasty tour of historic Region restaurants。