Terry Kirts

For now, being back in business—at a place that seats just 34 in its main dining room—seems to have rejuvenated George’s spirits.

And now for his next trick … John Adams makes a supper club appear.

A pierogi purveyor picks Pendleton.

What do the top chefs in town have that you don’t? These handy tools.

The Ville brings star power—and fine dining—to Noblesville.

An all-star lineup of the top steaks.

Persnickety seafood-lovers have the decision-making power at entrepreneur Jason Hornberger’s spot.

“I want to show Indy diners something they haven’t seen before—particularly in hotel dining,” says chef Tyson Peterson.

Crafted cocktails and cuisine are the inspiration behind Bloomington’s new dining option.

If opening Bluebeard was all about innovation for restaurateurs Ed and Tom Battista, buying the 55-year-old Pasquale’s Pizza involved holding onto house favorites.

With its selection of multicultural restaurants, Michigan Road’s busy northwestside corridor could be your new international lunch or dinner destination.

“Classics” include a host of homey breakfast dishes such as a Belgian waffle with plums and cocoa nibs or a Dutch baby with berries and creme fraiche.

Fifteen competitors, including amateurs and local celebrity chefs, were vying for a Bull Angus Grill, as well as a ticket to Las Vegas to compete in the World Burger Championships, with the possibility of a $100,000 prize in the World Food Championship this November.

The ultimate school-cafeteria assortment, with items from Kim’s Kake Kreations & Bakery, Bru Burger Bar, Traders Point Creamery, Shoefly Public House, and more.

Some people will never wake up at 7 a.m. on Saturday, and those people will never score any of Wild Alaska’s salmon at the Broad Ripple market.