Cerulean

The artsy environs at the Alexander hotel make Cerulean the perfect place to discuss Mark Rothko’s play Red, showing at the Indiana Repertory Theatre.

Chef Abbi Merriss and pastry chef Allison Durst at Bluebeard collaborate on kiddie faves with a playful adult twist.

In a hotel with eye-popping art installations such as a flock of birds carved out of old LPs and a portrait of Madam Walker made from combs, the dishes at this restaurant are the real attraction.

WISH-TV’s Indy Style pairs up with our own editorial and art teams to see what will make the cover of our 2014 Best Restaurants issue.

See the full tasting-hour and sit-down dinner menus from our April 24 event celebrating many of the city’s top chefs and restaurants.

A guide to prime living locations in Indianapolis for twentysomething pros, with a few surprises: “I have seen anything from random shopping carts on fire hydrants to dresses on stop signs.”

Including a pair of mushroom-crowned beef tenderloin sliders at The Capital Grille.

Pork and beans gets elevated to gastropub elegance at 10-01 Food & Drink, plus five more fantastic entrees.

Including a pair of seared Zinfandel Scallops from Cerulean.

As we embarked on our own food-driven adventures for the October cover story on Destination Dinner, we couldn’t help asking a couple of pros for their favorite meals worth the drive.

From bourbon-drenched cherries to lychee shrubs, cocktail garnishes go the handcrafted way.

Visit the Alexander hotel’s stunning Cerulean restaurant during its quiet lunch run, when Caleb France’s molecular gastronomy is pared down to bento-box proportions.

From The Libertine to Recess and Oakleys to Bluebeard, Korean to Latin and sushi to steak, our critics chose the cream of Indy’s dining crop,. Who’s at the head of the table? Read on to find out.

Mint Condition: This hardy herb—which grows rampantly all over Indiana—can add a refreshing flavor to springtime meals.

From The Libertine to Recess and Oakleys to Bluebeard, Korean to Latin and sushi to steak, our critics choose the cream of Indy’s dining crop.