The Hoosierist Talks Boho Neighborhoods, HandleBar Bikes & More
Why isn’t a rolling bar powered by tipsy people constantly teetering into the canal or plowing into pedestrians? Because a company employee known as “The Bar Handler” always steers.
Prior to ordering, guests are served an amuse bouche of warm, salty sancocho—a slow-cooked beef-and-chicken broth that servers describe as a welcoming stew. The soup is surprisingly addictive, with an intense flavor like that of the stock cooked off of ham-and-bean soup.
If the last millennium’s culinary scene ended with the luscious aged cuts and luxe accoutrements of steakhouses, our current century’s gastronomy has begun a lot closer to home. Indy’s abundance of chophouses is getting brisk competition from a new breed of cozy but no less elegant spots serving up dishes your mother might have made—had your mother, for instance, bathed her roast chicken in champagne and chestnuts.
