Food & Drinks

Including a savory waffle combination from FARM Bloomington.

These new restaurant spin-offs are serving up a second course.

These supper clubs showcase the talents of Indy’s most adventurous chefs.

Jonathan Brooks lavishes the bed-head crowd with creative takes on the morning meal at Milktooth.

At Spoke & Steele, Chef Tyson Peterson puts his focus on “authentic food and drink sourced and influenced from the best of Indiana’s craft vendors and purveyors.”

The Michelin-starred duo of Mark Heinrichs and Danny Salgado put their fearless spin on culinary-school classics at Revery.

Somehow Nelson’s unexpected fusion of high and low culture seems as natural as a dollop of sticky-sweet rib jam on a scoop of mac ’n’ cheese.

If you’re coming for dinner, don’t even think about passing up the opportunity to partake in the pickle-brined fried chicken.

Tinker Street’s mere 36 main dining-room seats almost guarantee that you will share elbow space with a stranger.

During Sunday brunch, gospel music hums in the background as dolled-up church ladies flock to the buffet for cream cheese–stuffed French toast and another piece of fried chicken.

The restaurant’s window-fringed dining room highlights slate-black tables, bench seating, wooden stools, and blown-up portraits of colorful dishes infused with produce from the onsite gardens.

Jenkins found a neighborhood niche by turning the back half of the restaurant into a grownups-only hangout with bartenders swinging bottles of Sparkle Donkey reposado over salt-rimmed Mason jars.

Fat Dan’s announces plans for a second location, and a new Elkhart-based pretzel shop opens inside Circle Centre.

Including a heavenly slice of Earl’s Court chocolate cake from Cake Bake Shop.

Ezra’s serves a dairy-free, processed sugar–free, GMO-free, gluten-free, organic, local, raw, “beegan” menu.