Terry Kirts

Ryan Lynch’s cozy new aviation-themed ice cream shop on 16th Street is ready to take flight.

Latin class is in session with the new executive chef at Delicia and La Mulita.

Mori Sushi opened the day the pandemic shut down Indy’s restaurant scene, but they’ve thrived since pivoting to takeout.

The longtime food-and-beverage trendsetter keeps fans guessing as he dreams up new brands and concepts.

Your grill-out burgers will thank you for this refreshing departure from jarred supermarket pickles courtesy of Knuckle Puck’s Dilly Morse.

Pork may be Indiana’s meat of choice. But a slab of grilled ribeye on a bun is equally satisfying on a visit to the Indiana State Fair.

For more than half a century, the diner has fed wee-hour revelers the kind of short-order fare the city has had less of as time goes by.

In a time when quick patio dinners and carryout bags seem the only ways to dine, Nobuharu Nakajima is here to convince locals that leisurely multi-course meals are the best way to encounter the cuisine of his native Japan.

Leave the ketchup in the fridge.

The oat-based brew is vibrant undertones of ginger and turmeric.

It’s hot out, and you need a cool, freshly shaken Hoosier original to slake your summer thirst, even if you’re not headed to a fair.

Celebrated restaurant pastry chef Pete Schmutte breaks into the local bakery scene with his new patisserie and sandwich cafe.

Chewing the fat with the former Ukiyo and Festiva cook whose Fat Uncle Asian food stall-inspired pop-ups draw on his trips to Singapore.

“My grandparents grew tons of corn every year, as well as my crazy uncle, and we’d always throw a few ears over the coals at backyard barbecues.”

Bring home the blue ribbon with these state fair-inspired recipes.