Terry Kirts

Where to find peace and quiet, exclusive concerts, and the best lunch in the heart of downtown.

More than 4,000 foodies and followers of the Indiana farm-to-table restaurant scene braved the humidity and intermittent sprinkles Sunday for the annual Dig IN food festival at White River State Park.

Deciding from more than 60 northern-Indian specialties while standing at the counter of this walkup that opened in late March can leave you wishing you could try it all.

Whether topped with a bright lemon curd flecked with zest or a sweet raspberry puree atop layers of chocolate, this has all the delicacy of traditional crepes with the rich texture of an actual cake.

Who better to help us review 30-plus ice creams from parlors across the city than a distinguished panel of experts: the Hancock County dairy club, whose members range from ages 5 to 14.

While no one would ever confuse chef Layton Roberts’ menu of dolled-up poutine, charcuterie boards, and fusion comfort creations with the fish fries and chili pots of yore, the Cunningham Restaurant Group has retained the essential charm of those Rust Belt social clubs at Union 50.

Just as exciting as the fresh fish options are the baskets of tasty fried fish sandwiches and other seafood specialties the Caplingers are serving up for what has become a dedicated clientele in just over 6 months in business.

After stints at Louisville’s Milkwood and Proof on Main, former Bluebeard chef John Adams is back cooking for the hometown crowd.

A host of Hoosier dairies are producing some elegant handcrafted varieties garnering attention beyond our borders.

Highlights of the food included un-sauced St. Louis-style ribs and others with a sticky, tangy-sweet Carolina sauce, as well as expert Carolina pulled-pork sandwiches with some good crisp edges on the meat.

“This corner of Herron-Morton feels like Fountain Square when I opened the original Peter’s—and look what happened to that neighborhood,” says Peter George, co-owner of proposed restaurant Tinker Street.

Diners in their funkiest casual wear dig into executive chef Miguel Cordero’s already-legendary dishes, such as deeply savory duck sopes, chorizo-rich queso fundido, and slow-braised short ribs.

That’s a mouthful! Your guide to the new-food vocabulary.

An approachable but definitely high-aiming lunch menu currently features several playful starters and a short list of “mains,” including a burger seared on a plancha grill and a grilled cheese with three types of fromage and a mushroom jam.

While the new menu highlights “Indiana Home-Cookin’ Entrees,” we tasted flashes of sophistication in the extras.