Food & Drinks

Almost as soon as he installed himself in the kitchen in late August, Carlos Salazar was coining new dinner dishes that, while adding sophistication and breadth to Rook’s already funky menu, furthered Ed Rudisell’s goal of making Asian street-food standards worthy of a night on the town.

Weekend dinners offer a short list of precision-plated entrees in addition to a well-vetted selection of charcuterie and cheeses.

Updates include leveling the well-worn floor and restoring the roof, which features a terrace overlooking the town’s Lincoln Park.

Including smoked salmon eggs Benedict, sporting textbook poached eggs and sunny yellow hollandaise, at Dufour’s in Irvington.

Think you love food? These fans of flavor display their food-related tattoos and explain the significance behind them.

Many frequent shoppers will attest, if you see something worthwhile among the racks, snag it, because tomorrow it’ll be history. And carefully check expiration dates, as many of the items are past their prime.

Including a soul-warming Maple-pecan Hot Toddy, made of infused Maker’s Mark, maple syrup, and muddled orange, at Eat + Drink, Taste Cafe & Marketplace’s new conjoined cocktail lounge.

Her love for the macaron began on a flight out of Zurich, when the captain brought some of the dainty, melt-in-your-mouth cookies onboard. “I had never seen them before,” she says. “And I ate the entire box before we even took off.”

These restaurants do the cooking for you.

Taste of Havana opened August 15, offering nine ethnically inspired sandwiches.

About local-favorite Long’s Bakery, Stewart tells IM, “They let me go in the back and photograph the entire doughnut-making process. We ate so many of them.”

She enjoyed buffalo margherita pizza, vegetarian double chopped salad, and dessert at the downtown location of Indy’s own Martha Hoover’s Neapolitan-style pie spot.

Including Thirsty Scholar’s fluffy S’mores Cupcake.

The bar hummed with Cream Ale–sipping hipsters, those coal-mine canaries of emerging commercial pockets.

Jayne Nolting cobbled together this hearty dish that plays equally well as a side or main course. Plus, a video demonstration by Plum’s executive chef Jeremiah Clark.