Dining

Owner Jorge Chalgub and his daughter Dayana Mireles (who took a year off as an engineering student at IUPUI to help her father run the business) press sandwiches and bake fresh-fruit pastries in the tradition of their island heritage.

The pudding is undeniably sweet, but its acidic undertones keep it from being cloying. It’s got body, but it melts in your mouth.

The confit appendages (basically, fried twice) are tiny by today’s standards, just a couple of messy nibbles each, piled on the plate like a chicken wing orgy with loose hunks of creamy blue cheese tucked in between the pieces and a smear of Frank’s Red Sauce decorating the plate.

Their salads aren’t just greenery on the side of a pizza—filled with substantial elements such as Brussels sprouts or roasted cauliflower, they easily make a hearty meal.

Shawn and Tammy Miller welcome crowds to their ambitious new cocktail spot. Promising “approachable New American” cuisine and both classic and contemporary cocktails, the bar mingles upscale mixology with surprisingly hearty dishes.

Including a decadent plate of juicy, seared scallops from Iozzo’s Garden of Italy.

Including a mountainous slice of dense chocolate cake, filled with white-chocolate mousse.

Kendall Lockwood warns that between the creamy, milkshake-like consistency and the potent coffee grounds, this frozen whiskey drink is best when sipped very, very slowly.

“There are typically three things around when Filipinos get together: rice, bibingka, and karaoke,” says Cassandra Salimeno.

“When scouting locations for Black Market,” he says, “we were looking for the same kind of neighborhood we knew in Fountain Square.”

I really enjoy it when foods that are typically sweet are made as a savory dish. The rich, umami flavor of the parmigiano and the raw beef was balanced perfectly with the peppery greens. Fantastic!

Waiting a quarter-hour for the mix of shrimp, tilapia, Peruvian-grown corn, and potatoes feels relaxed when you know it’s being made with the love of a matriarch.

Customized DIY creations can be adorned with a la carte options that include seven types of bacon, 10 cheeses, and other add-ons as random as apple chutney and chicken gravy.

LocalFolks’s farmstead-inspired salsa lets the bright flavors of bell pepper and cider vinegar shine through so you won’t overheat when the game goes into overtime.

A few Indianapolis-based entrepreneurs reveal their insights on starting a business, be it a boutique or a bar, a franchise or a food truck.