IM Editors

Valainis has worked at the magazine as staff photographer for more than 25 years. He is self taught and always considers himself still learning his trade. He is married to Sheila and lives on the city’s northeast side. E-mail him at tvalainis@indianapolismonthly.com.

Patachou Inc.’s Martha Hoover on the chili-cheese fries and cheeseburgers at Steak n’ Shake: “After every gala and fundraiser my husband and I attend. You can be guaranteed bad food even at the best cause’s fundraiser.”

Lobby Bar at JW Marriott? Plat 99 at The Alexander? See what others made our roundup of pristine watering holes at the city’s hotels.

From the Monon, the Nina Mason Pulliam Sensory Path at the Indianapolis Art Center looks like little more than a short, landscaped walk. But infrared sensors hidden among the plants detect passersby and trigger eerie sounds that are hard to locate.

“Like so many of the families on Wawasee, we’re diving into our fourth generation there. And the water remains very inviting.” —Katie Zarich

According to local public-safety experts, crossing the street at trail intersections is a common risk.

The Good (Carmel): “You don’t have to stop every five feet.” The Bad (23rd St.): “That Thomas Skinner factory blasts its stench at the trail.”

“Nope. Wait, do other people get asked out on the Monon? Am I missing out?!”

Soft-serve cones are handed out of the window of this tiny hut painted a cheerful yellow. Tenderloins, elephant ears, and other State Fair grub headline the menu.

They’re featured on the album Ghost Brothers of Darkland County, written by John Mellencamp and Stephen King. The legendary T-Bone Burnett produced the record.

Sometimes described as a “garage band,” The Trumans play a mix of ’90s alternative, modern rock—Holloway has a special affinity for Kings of Leon—and, occasionally, pop country.

Romaine-hearts salad, Harry & Izzy’s + Filet slider, Harry & Izzy’s + Bone-in Kona-crusted dry-aged sirloin, The Capital Grille + Brownie, Harry & Izzy’s. —Angela Buchman, meteorologist

Entrees demonstrated Clarks’ Chef’s Academy training best, and there was a contemporary nod among the desserts at this place with its heart in the past.

What turned a simple robbery into a triple homicide remains an open question. If Raymond Adams indeed killed all three victims, why would the small-potatoes con man engage in such senseless savagery?

As every lounge in town rolls out its pre-Prohibition cocktail list—muddling herbs and berries until their wrists go limp—you get the feeling that it’s no shtick here.