Food & Drinks

Fifteen competitors, including amateurs and local celebrity chefs, were vying for a Bull Angus Grill, as well as a ticket to Las Vegas to compete in the World Burger Championships, with the possibility of a $100,000 prize in the World Food Championship this November.

The North End offers game-day carryout and Sangiovese Ristorante reveals its new location.

Just in time for football season, Martinez divulges a foolproof tailgating recipe that La Mulita staffers can’t get enough of: chimichurri skirt-steak tacos.

Including the Formaggio sandwich at Bluebeard.

A pint is a pint, right? Wrong. Imperial pints, like the kind commonly served in Europe (and some local places like Broad Ripple Brewpub), contain 20 fluid ounces. American pints only hold 16.

Public Greens nears an opening date and a Valparaiso-based burger joint is coming to the canal.

Including the beer-can chicken nachos from Circle City Soups.

The ultimate school-cafeteria assortment, with items from Kim’s Kake Kreations & Bakery, Bru Burger Bar, Traders Point Creamery, Shoefly Public House, and more.

Shapiro’s finds a new northside home and Libertine plans to relocate to Mass Ave.

Including the tart Plantation Daiquiri from Ball & Biscuit.

“My beard is a little unruly,” says Central State Brewing’s Josh Hambright. “I’ve been told that I look like Rasputin.”

Here, dry-rubbed ribs—of both the St. Louis spare and Memphis baby-back varieties—glide off the bone in big, porky mouthfuls.

As near as I can figure, I’ve eaten out at least 10,000 times. By the time you’ve done something that many times, you’re a professional.

The eatery, named after Brackett’s youngest daughter, joins the ranks of Kountry Kitchen and Maxine’s Chicken & Waffles, but Brackett says it’s not a competition.

A beloved Franklin restaurant is closing, and a new micro-distillery is coming soon to Fletcher Place.