Dining

Bembenick built upon her skill set at companies such as Frito-Lay, where she worked as a third-shift production manager. “Twice a shift, we had to taste all of the products. At first, that sounded like a wonderful idea.”

The focal point of the deli is a floor-to-ceiling chalkboard mural of an Irvington street scene and a chalkboard menu drawn by Sun King Brewery’s in-house artist, Shane Brown.

Including the crab-topped salmon at Harry & Izzy’s.

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

Erica Caputo started baking at a Bloomington-based vegan/vegetarian restaurant and learned catering to that ingredient-conscious niche allowed for passionate followers and gluten-free sweets-lovers to truly enjoy a cake.

Including the Carolina wreckfish on Recess’s Chow Down Midtown menu.

Martha Hoover’s middle child, a graduate of the University of Gastronomic Sciences in Italy, is readying the family biz’s next addition for a summer opening.

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.

Including the jumbo Thunderwings at Thunderbird.

Canines at dinner, lifeguard credentials, and cricket mentors. Ask The Hoosierist.

Alongside a feast of semita poblana, tetelas de camaron, chuleta de cerdo en guasmole, and arroz con leche, Adobo Grill unveiled its newest line of cocktails spiked with Casa Noble tequila.

As consulting chef, Carlos Salazar assembled a menu of modified Southern dishes that are surprisingly complex for the bar-centric format.

CRG churns out familiar dishes like pork tenderloin and filet medallions in comfortable, chain-like spaces skirted with padded booths and granite surfaces. But, boy, does it pay to play it safe.

Daily chalkboard specials, such as lamb-neck pappardelle, show chef Micah Frank’s drive to innovate, but we will never tire of his fried perch, his tangy-sweet duck buns, or his apple-brined pork chop.

The revolving menu of complex dishes, such as the thin slivers of lamb tongue fanned out amid dollops of tart ricotta tzatziki, remains the city’s most inspired source for quirky gourmet.