Fish is one of the most wholesome foods that man can eat. In fact, people have been eating fish throughout human history. These days, many cooks yearn to add fish to their repertoire, but the whole process of cleaning and filleting fresh fish is a little scary to them. The process of cleaning and filleting fresh fish is relatively simple once the steps are understood. To begin, you must clean your fresh fish properly in order to maintain it’s quality.
The bar at T-Bones is a great place to stop in after work and relax at one of our community tables with a friend or two. Cozy, but comfortable is the name of the game, and that's where the T-Bones Bar delivers.
In the early 90s as a teenager, Chef Tony began his career here in LaPorte, working with his uncle John at the Silver Palace Banquet hall, and then on to Roskoes, a longtime fixture on Pine Lake. His love of food drove him to New York, where he obtained his culinary degree at the Culinary Institute of America. Upon graduation, Tony returned to the midwest as a Sous Chef at MK in Chicago, and on to Las Vegas, a restaurant mecca to this day. He has deep experience as a chef at some of the finest Las Vegas eateries, including Nove Italiano at the top of the Palms, to stripSTEAK at Mandalay Bay. Tony returned to Northwest Indiana in 2021, with a mission to partner with his cousin Ida and carry on his Uncle’s legacy. When you visit T-Bones, know that your meal is being overseen by a true professional, with a passion for his craft.