Last month, caterer Brad Gates opened a small counter in City Market, where fans of his gourmet comfort food can stop in for grab-and-go items such as organic chicken risotto, horseradish grouper with Israeli couscous, and Shagbark cured salmon. Gates, a fixture in the local restaurant scene whose resume includes runs at Puck’s at IMA and the former Buggs Temple restaurant, Euphoria, runs his catering operation out of the market-side kitchen. In addition, he continues to oversee the menu—and, most spectacularly, the cheeseboard selections—at Ball & Biscuit (331 Massachusetts Ave., 317-636-0539).
Blarney Puffballs at The Irish Lion in Bloomington (212 W. Kirkwood Ave., 812-336-9076), savory little dollops of cheesy mashed potatoes deep-fried to a crispy golden brown. Crazy delicious Camarones Momias at La Casa de los Mariscos (7940 Michigan Rd., 317-228-9550): big juicy shrimp wrapped in cheese and thick-cut bacon, served with rice, seasoned fries, and a spi
On a recent chilly night, a ruddy-cheeked mix of date-nighting hipsters, ethnic foodies, and Spanish-speaking expats filled the 10 tables inside Mama Irma Restaurant. Twinkle lights in the windows gave the storefront a Thomas Kinkade glow. And yet, even as the owner greeted diners with a motherly “Hi guys!” as if they had just come in from band practice, this snug Peruvian eatery in Fountain Square seemed blissfully unaware of its own preciousness.
Parmesan-crusted tilapia drizzled with white gravy and served atop mashed potatoes at Rusty Bucket Restaurant and Tavern (1130 W. 86th St., 317-218-1070). Tarte Flambe pizza from Coal Pizza Company (36 E. Washington St., 317-685-2625), served with smoked flecks of bacon and onion, oozing with gr
Emily’s Garden pizza at Big Woods Brewing Co. (60 Molly’s Lane, Nashville, 812-988-6000), a gooey, crispy thin-crust that uses feta crumbles as a salty foil for the sweetness of squash mixed with tomatoes, red onions, mushrooms, and spinach. Sopes Surtidos from Adobo Grill (110 E. Washingto
In its first month, Eggshell Bistro (51 W. City Center Dr., Carmel, 317-660-1616) has already charmed diners with its inventive brunch menu, French flea market decor, elaborate Rube Goldbergian coffee maker, and exclusive deal with the coveted San Francisco roaster Blue Bottle Coffee. Owner Larry Hanes, an avid collector with a background in graphic design and a passion for food, has a few more tricks up his sleeve. Among them:
The tender carnitas in fresh corn tacos, served with a fiery red Diablo sauce at Tacos al Carbon, the kind of food truck that you’ll never see roaming Broad Ripple in the wee hours. This spotless restaurant on wheels parks in a rutted lot on East Washington Street, near Post Road. The humble graham crackers from The Measuring Cup (Get them at the Indy Winters Farmers Market.) The gluten- and dairy-free homemade brown sq
Scotty’s Brewhouse owner Scott Wise is catering for 200 people over at Jimmy Fallon’s place tonight, capping a Super Bowl media blitz that included a shout-out from Fallon’s band on the show and a cameo on The Today Show yesterday. Our favorite Scotty’s moment came Friday, when Wise held court in the Bartender Wisdom spotlight on Esquire.com. In it, he revealed his dislike of whiskey and baked beans. And he tactfully abstained from over-hyping Indy as the Portland of the Midwest. “Indiana’s Indiana. We’re known for a two-and-a-half-mile track and Reggie Miller against the Knicks,” quoth the (okay, we’ll just say it) handsome, Henley-shirted 38-year-old. If only he had begun that sentence with a “Hey girl.”
The black-and-white cookie, an NYC icon, stacked at the King David Dogs hotdog stand at the corner of Illinois and Washington streets. Both the cookie and the hotdog stand (which King David uses for private parties) are here only for the Super Bowl. KDD ordered them as a sugary tribute to the Giants and their fans. Just don’t eat
The gussied-up patties at Bru Burger Bar (410 Massachusetts Ave., 317-635-4278) are bound to upset purists. One is dressed in onion gravy and Swiss cheese while another, called Mount Olympus, scales great heights with enough pepperoni, feta, fried garbanzo, red onion, marinated mushrooms, kalamata olives, lettuce, and roasted tomato dressing to anger the gods. These are hamburgers, mind you. Not subs. But in keeping with the theme of all of the projects by parent company Cunningham Restaurant Group (Boulder Creek Dining Company, Stone Creek Dining Company, Mesh on Mass, and Charbonos), Bru knew exactly what it was doing from Day One.
The Amexica–a potent commingling of smoky Mezcal, tequila, lavender, and absinthe garnished with mint leaf–that is putting hair on people’s chests at The Libertine (38 E. Washington St., 317-631-3333). Up, down, center, and in … don’t order one thinking you will get a margarita. The mini
