Lockerbie Square’s famous 501 Tavern has a new life as The Beerded Swine, a new neighborhood spot for deli goods and drinks.
Sushi Maki is the latest restaurant concept to move into the spot once occupied by Indy brunch pioneer Taste Cafe.
Back of House Productions host Tim Williams shares his own time-tested recipe for hearty beef stew with a secret ingredient.
Slapfish, known for its lobster rolls and power bowls, sails the high seas in a second spiffy oyster house concept.
Aroma opens a second location inside the former Ukiyo spot.
A family restaurant opens in a revived railside landmark in the heart of Greenfield.
Vida executive chef Thomas Melvin is a semifinalist in the Best Chef category for the prestigious James Beard Awards, Great Lakes region.
What is Hattie McDaniel doing these days? Here’s a better question: What isn’t Hattie McDaniel doing these days?
Natural State Provisions brings comfort-food classics to Holy Cross.
Hit vegan carryout spot Burgeezy will take up residence at The Amp to take part in the Melon Kitchens Food Entrepreneurship Accelerator Program.
A new batch of biscuit bakers puts the classic fieldhand breakfast on a flour-dusted pedestal.
Zoë Taylor, co-owner of a farm-to-table concept coming soon to Speedway, doesn’t sugarcoat her ideas about the future of restaurants.
Melanie and Toby Miles’s gourmet Rail plans to reopen in a new location in Westfield.
The quintessential classics that should be required eating for all Hoosiers. This is your eat sheet: A rollout of Indy’s 25 essential dishes, ranked.
Executive chef Ricky Martinez reimagines some of the sacred Italian classics at Bocca, a Fall Creek Place newcomer with Ambrosia lineage.
