Trisha Brand

Broad Ripple denizens have several options to guzzle pints of brews, down Jägerbombs, and hookah with high schoolers on the crowded strip, but starting May 23, those with more sophisticated palates have a more grown up option. Head to the Village Cigar (6513 N. College Ave., 317-253-0450) for crafted cocktails, tumblers of brown liquor, and stogies. This new cigar and cocktail bar was the brainchild of the owners of Northside Social (Nicole Harlan-Oprisu, Tim Oprisu, Bill and Nancy Ficca, and Jamie Browning). This cigar-only spot will sell notable blunts like the Padron 1964 Anniversary Series, Cameroon by CAO, and La Aroma de Cuba Mi Amor (prices ranging from $6-24). Its well-curated menu of distinguished cigars will be encased in a humidor created by Bob Staebell in Texas, who has also built custom humidors for Tom Cruise and George W. Bush. For drinks, expect a list of brown liquors, wines, and classic cocktails made with small batch spirits (Small American Gin, Cherry Heering, St. Germain, and Chartreuse). And for fare, the owners will offer a small menu of sandwiches and wings from the Northside Social.

Starting next week at Spencer Farm (7177 E. 161st St., Noblesville, 317-776-1560), strawberry lovers can taste summer’s favorite tender-fleshed crimson treat in their ripe, juicy glory. Guests can roam the patches and fill a flat or head to the cashier and purchase them already picked. When Kyle Spencer founded the farm, in 1982, he was just a young farmer renting ten acres for u-pick strawberries. 30 years later, Kyle and his family now run a 45-acre farm—adding already picked strawberries and fresh baked goods (pies, hand-dipped ice cream, and fudge). It’s not just about the strawberries, it’s about what the experience brings to a family. “We have many regulars who came as children and are now bringing their own children,” says Spencer.

Starting next week at Spencer Farm (7177 E. 161st St., Noblesville, 317-776-1560), strawberry lovers can taste summer’s favorite tender-fleshed crimson treat in their ripe, juicy glory. Guests can roam the patches and fill a flat or head to the cashier and purchase them already picked. When Kyle Spencer founded the farm in 1982, he was just a young farmer renting 10 acres for u-pick strawberries. Thirty years later, Spencer and his family run a 45-acre farm—adding already picked strawberries and fresh baked goods (pies, hand-dipped ice cream, and fudge) to the lineup. It’s not just about the strawberries, it’s about what the experience brings to a family. “We have many regulars who came as children and are now bringing their own children,” says Spencer.

By the look of the hordes of people piling into last week’s grand opening of Poccadio Grill (1045 Broad Ripple Ave., 252-5911), the new Moroccan quick-eats spot in Broad Ripple, you would have thought they were offering free flights to Marrakesh. Nope. But owner Anass Sentissi (also chef/owner of Saffron Cafe) did offer free bocadillos (sandwiches) to the first 1,000 guests. Lucky insiders received soft, crusty baguettes stuffed with a variety of heavily spiced accouterments.

Cooler: Tundra 50 by YETI (512-394-9384, yeticooler.com)  1. Creamy yet firm Fleur de la Terre cheese from Traders Point Creamery (9101 Moore Rd., Zionsville, 733-1700)  2. Handmade chips from the Amazing Potato Chip Company (City Market, 222 E. Market St., 916-2447)  3. Half Cycle IPA from Flat 12 Bierwerks (414 N. Dorman St., 635-2337) packs enough […]

Gunthorp says Indianapolis is taking the sustainable trend to new levels. “It’s going gangbusters,” he says. Chicago’s Rick Bayless is his biggest customer, but Chris Eley from Smoking Goose is a close second.

For three month this winter and spring, we followed father-and-son team Tom and Ed Battista as they faced the joys and tribulations of opening their new restaurant, Bluebeard, in Fletcher Place (at 653 Virginia Ave). It is a venture, however rewarding, not for the faint of heart. In IM’s May 2012 “Made from Scratch” feature,

Considering the electric lime and Pepto-Bismol pink walls, mounted taxidermy, indoor bocce ball court, and Mister Rogers and Merle Haggard portraits, we have a feeling the owners of at the soon-to-open The Tin Roof (36 S. Pennsylvania St., 317-224-0785) won’t be taking much of anything too seriously.

If you’re a salmon fan, you’ve probably recently seen the name Skuna Bay Salmon on a number of menus. We’ve seen it at The Oceanaire (30 S. Meridian St., 317-955-2277), The Local Eatery and Pub (14655 N. Gray Rd, Westfield, 317-218-3786), Kona Jack’s (9419 N. Meridian St., 317-843-1609), Harry & Izzy’s (153 S. Illinois St. 317-635-9594), and Goose the Market (2503 N. Delaware St., 317-924-4944).

When asked about the Indiana scene, Gunthorp says Indianapolis is taking the sustainable trend to new levels. “It’s going gangbusters,” he says. Chicago’s Rick Bayless is his biggest customer, but Chris Eley from Smoking Goose is a close second.

My fiance loves carbs, especially bread, in all forms. Sides of potatoes are a must when we make beef and noodles. And huge, doughy breadsticks come with every pizza delivery. Unfortunately, I’m no baker. If it’s a recipe that has any combination of yeast and precision, I will somehow find a way to mutilate it. Dough-making evenings usually end with emergency restaurant runs. And wine.

Home cooks can bake loaves of bread with ease using the Average Joe Artisan Bread Kit (breadkit.com), a product of Roanoke, Indiana. Created for the novice, this no-knead, one-rise bread-making setup comes handily packaged with all of the necessary kitchenware and ingredients, as well as recipes and tips.

Twelve days ago, we caught wind that Broad Ripple’s Midtown Grill had abruptly shuttered. We thought the space was a goner—as we’ve seen it experience several revamps since 1995. We did a little digging and found out that the 26-year-old Midtown Grill will reopen this Thursday as Mediterra (815 E. Westfield Blvd, 317-253-1141).

With culinary travel on the rise, celebrated chefs, cookbook authors, and TV personalities like spiky-haired Guy Fieri and Iron Chef America’s Cat Cora are setting sail to lure food lovers and cooking channel addicts onboard. Indianapolis Monthly was tickled to discover that Greg Hardesty of Recess and Room Four  (4907 N. College Ave; 317-925-7529) was chosen by Holland America Line to participate in the 2012 Culinary Arts Center Program, presented by Food & Wine Magazine.

March 31 marks the opening day of the second annual Indiana Artisan Marketplace, and we’ve been doing our research to find out what to sample and who to meet. Here is what to expect from the shopping event featuring 100 artists and food artisans, including New Day Meadery, Chocolate for the Spirit, Pierogi in a Pinch, Capriole Cheese, and Chateau Thomas Winery.