chefs

5 things you’ll love from the showroom of restaurant supplier Zesco.

A new lakeside restaurant opens in Cicero, and celebrity chefs will return for the second annual Rev event.

For one, brunch is served on the third Sunday of each month in Mass Ave’s low-lit speakeasy.

And now for his next trick … John Adams makes a supper club appear.

Before anything hits the shop’s chalkboard menus, the owners and select patrons savor 10 of the best recipes and rank their favorites.

Hattie McDaniel twirls her magic wand (or spoon, rather), and familiar sweets, like this smoky-bourbon pear pie, become the high point of the meal.

He served at The Local and Mesh before taking over Cerulean’s head-toque position. There, he can do what he loves most: experiment with clean flavors and modern presentation.

The Garden Table in Broad Ripple nears an opening date, and Quills Coffee plans to open its first Indianapolis location this fall.

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

More than 4,000 foodies and followers of the Indiana farm-to-table restaurant scene braved the humidity and intermittent sprinkles Sunday for the annual Dig IN food festival at White River State Park.

While no one would ever confuse chef Layton Roberts’ menu of dolled-up poutine, charcuterie boards, and fusion comfort creations with the fish fries and chili pots of yore, the Cunningham Restaurant Group has retained the essential charm of those Rust Belt social clubs at Union 50.

Every pizza is a carefully crafted concoction from head chef Scott Herold and his staff, who collaborate on multiple taste tests before a creation makes the bill of fare.

CRG churns out familiar dishes like pork tenderloin and filet medallions in comfortable, chain-like spaces skirted with padded booths and granite surfaces. But, boy, does it pay to play it safe.

Daily chalkboard specials, such as lamb-neck pappardelle, show chef Micah Frank’s drive to innovate, but we will never tire of his fried perch, his tangy-sweet duck buns, or his apple-brined pork chop.

Diners in their funkiest casual wear dig into executive chef Miguel Cordero’s already-legendary dishes, such as deeply savory duck sopes, chorizo-rich queso fundido, and slow-braised short ribs.