Food & Drinks

Something about adulthood convinced us that cake is for special occasions only. Good news! Every Friday is a special occasion at 10 Johnson Avenue.

Raise a toast! Indy’s most unique toasts include a Tuscan toast, a riff on cinnamon toast, and a naughty plate from Spoke & Steele.

Browned butter adds complexity to these shortbread cookies.

Cranking out artisan loaves at Amelia’s bakery, Charlie McIntosh rises above the rest.

Everyone’s Irish on March 17—but here’s how to really act the part.

From a breakfast cereal–topped casserole at Spoke & Steele to late-night dessert at Peppy Grill, this week’s Swoon List satisfies round-the-clock cravings.

Irvington expands its restaurant repertoire with Cafe Carib, and R Bistro continues to feed us well.

Even a D chemistry student who doesn’t know a Schlenk flask from a Straus flask (guilty and guilty) would feel at ease in the school-lab-like tasting room at Broken Beaker.

“I will visit the spectacular new supermarkets when I want to be uplifted and inspired by pure possibility.”

Indy dining news this week includes Chris Baggott’s new farm-to-table eatery in Greenfield, a South American restaurant launching in SoBro, and Metazoa Brewing Co.’s grand-opening date.

Sam Sveen of Uel Zing, a Bloomington cold brew, teaches an intro coffee class at Ivy Tech. Could you pass the final?

The five dishes you must try this week, including Tinker Street’s pork-belly entree.

Iced coffee is for wimps. Meet “cold brew”—coffee steeped slowly in cool water for a less-acidic, highly caffeinated sipper. These local offerings may range in potency, but they’ll all put hair on your chest.

Indy chefs are using locally roasted beans in surprising, often savory ways. But their caffeinated treats—like these recent creations—come and go, so stay on your toes.

“Modbar is essentially the Ferrari of coffee brewing systems. What’s new is that the once-manual barista job now pairs with slick electronic components under the counter that can be endlessly programmed to control details like pressure, temperature, cleaning, and more.” – eater.com