Food & Drinks

That’s a mouthful! Your guide to the new-food vocabulary.

Fans stalk Circle City Sweets’s Twitter and Facebook accounts waiting for the announcement of doissant day, because the delicate, vanilla-glazed pastries disappear as quickly as they are cooked.

An approachable but definitely high-aiming lunch menu currently features several playful starters and a short list of “mains,” including a burger seared on a plancha grill and a grilled cheese with three types of fromage and a mushroom jam.

Every Friday from 11 a.m. to 2 p.m., local food trucks line Georgia Street, enticing Indy residents to walk from truck to truck, searching for the perfect lunch.

Avid home-brewer Jerry Rezny now lives in Indianapolis, where his next business venture—soda—has taken off.

Five new mostly rum-based drinks at Tini are poured into punch bowls and offered with cups and ladles.

Including the Everglades Popcorn Chicken at Tow Yard Brewing.

Including this Asian-inspired burger, adorned with sweet chili sauce and crunchy slaw.

The threat of rain might have sent partygoers under the cover of tents during the weekend’s Rev festivities at the Indianapolis Motor Speedway. But spirits were not dampened during the evening party.

Procrastinate much? Here, a quintet of local spots still taking reservations for Mother’s Day brunch.

Says Micah Frank of Black Market, “Becky Hostetter of Duos was a pioneer for vegetarian-based cooking in Indianapolis way before it was trendy.”

Salted peanuts, pickled ramps, fried shallots, and cilantro adorn the carpaccio, a small plate offered at the Fletcher Place spot, topped with a miso vinaigrette.

Divvy chef de cuisine Brock Jenkins says, “It’s always nice to get recognized, and it’s obviously because people have caught on to the buzz and are showing up and eating our food.”

First up from Baker’s menu, which rotates biweekly: lamb belly. Second: a grilled walleye fresh out of the water.

Whether it was shrimp cocktail from St. Elmo Steak House, lasagna from Iaria’s Italian Restaurant, or tostadas from Acapulco Joe’s, Annie Zoll cultivated an adventurous appetite from the time she was 6 years old.