Dining

Tanjerine’s spirited mix-off competition Wednesday night, held in a rehabbed former church building, kick-started its four days of events.

Including the vanilla-bean chess pie at Bluebeard.

A visit to Blackberry Farm is like a Disney weekend, with overnight stays and an itinerary of onsite epicurean adventures just six hours from Indy.

For one, Harvest Cafe coffee, slow-roasted in an infrared drum roaster.

Since the General Assembly lowered the daily gift-reporting minimum from $100 to $50 in 2010, steakhouses and other nice restaurants in Indianapolis have noticed a change in the dining habits of legislators.

Including the spicy chicken chipotle tacos from The Tamale Place.

With Tini’s expansion came a more robust menu of small plates, and with spring upon us, a front patio adds sidewalk seating for 20 more, a feature Kime expects to be a huge hit on the Avenue.

Diners belly up to a gleaming custom-made community table crafted from bark-on slabs of poplar to devour 10-ounce Delmonicos and 14-ounce New York strips freshly cut at the nearby Cicero Market and Harbour Market.

Take a crack at this Chinese street-food delicacy, a stunning mosaic of herbal, aromatic flavors.

The restaurant will showcase an extensive raw bar, along with a menu heavy on seafood and local produce, with selected meat dishes, beers, and wines. It will also be open for lunch, offering sandwiches, appetizers, and elegant small plates.

Including the ultra-rich cinnamon roll French toast at Another Broken Egg Cafe.

The menu of pan-Latin street-food favorites offers a variety of soups, salads, and tacos at lunch but shrinks at night to a host of sliders and small-plate highlights.

One of the four founding owners of Jockamo Upper Crust Pizza in Irvington, Mick McGrath knows that a wait list and a packed room are signs that business is good.

Including a glorified hot dog, the Mexicano, at the just-opened La Mulita.

“Most bars cover up bad corned beef with sauerkraut and Thousand Island dressing,” Steve Wechter laments, “but I wanted the meat to shine.”