Dining

Do barbecue joints need board of health clearance to set up grills in their parking lots (where the flies, stray dogs, and hobos live)?

Including the strawberry-banana waffle at Bread Basket Cafe & Bakery.

“Sometimes when you’re going down—when a dish doesn’t work out the way you want it to—you have to keep a smile on your face.”

The ultimate taste test may come soon at the State Fair. Though only Indiana breweries and wineries have been invited to participate this year, Carmichael would like to add the much-larger brands.

Bitter-cold Indiana winters actually aid the nutrients in the soil, so expect our beloved sweet corn to be just right this harvesting season (July to November), making it the ultimate base for this ice-cream recipe from Tulip Noir.

Chef Abbi Merriss and pastry chef Allison Durst at Bluebeard collaborate on kiddie faves with a playful adult twist.

Its eclectic playlist consists of songs by Lady Gaga, Doris Day, Maroon 5, and more. “It’s my ice-cream truck, and I’ll play what I want to,” Patty Timmons jokes.

Whether nestled within a quaint town square or bordering a bustling highway, these treasured ice-cream haunts stand the test of time.

Including a trio of braised pork-belly sliders at Plat 99.

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.

There might be no such thing as a fountain of youth, but ice cream sure makes you feel young again.

Rachael’s Cafe in Bloomington has built a new fan base across the pond, thanks to a play by the same name that debuted at the Edinburgh fringe festival in 2011 and had a run at the Old Red Lion Theatre in London that ended this past March.

Including the summer gumbo at Bluebeard.

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.