Dining Articles

But now two of Indy’s titans of food and drink are pairing up to give suds-friendly cuisine its day: Ted Miller of Broad Ripple’s Brugge Brasserie,and award-winning chef Greg Hardesty of (deep breath now) H2O Restaurant & Sushi Bar, Elements, Room Four, and Recess.

Michael Gray of Plat 99 shares a simple idea for a frozen grown-up treat—made with Indiana bourbon.

F is for Foraging: Top chefs are joining the search—often in secret locations—for wild edible plants plucked straight from nature (as opposed to cultivated). Tyler Herald of Napolese and Craig Baker of The Local Eatery & Pub are known to incorporate foraged goodies—like wild ramps and dandelion greens—into their seasonal dishes.

Fire ‘n’ Ice: The rim of this jalapeño-infused reposado tequila cocktail sparkles with chili powder and salt, and there’s a habanero reduction in the mix.

As to designs on an Indy move, Davidson says that a humble start will breed expansion: “We’re gonna work our way out. We want to self-distribute as long as we can.”

A wall-sized case holds 35-plus different offerings—rings, cake, yeast, twists, fritters, holes, sticky glazed, sprinkle-coated, cream-filled, chocolate-glazed, peanut-coated. And they’re 99 cents apiece.

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

PIEROGIES: Right now, we mostly rely on the frozen ones from the grocery. But these delectable Eastern European dumplings filled with cabbage, potatoes, or sweet cheese are best fresh.

Romaine-hearts salad, Harry & Izzy’s + Filet slider, Harry & Izzy’s + Bone-in Kona-crusted dry-aged sirloin, The Capital Grille + Brownie, Harry & Izzy’s. —Angela Buchman, meteorologist

Here, four artful takes on sushi at Bu Da Lounge, Naked Tchopstix, Ichiban Sushi Bar & Sammy’s Asian Cuisine, and Izakaya Japanese Bar & Grill.

“I have a hard time corralling myself, because I get excited,” she says. That boundless enthusiasm will come in handy as she debuts her cocktail-bar project, Twist Lounge, this month. “It’ll be Zest’s sexy sister next door.”

Ruth’s Pull Up a Chair Cafe
3443 E. 86th St., 317-757-8006, ruthspullupachair.com
Softly poached eggs sit atop Norwegian potato cakes—seared mashed-potato patties flecked with zucchini and squash—with tangy hollandaise applied sparingly.

INGREDIENTS

Nestled in the former Bazbeaux space downtown, Bakersfield Mass Ave. promises Mexican fare, late-night dining, and a country-rock soundtrack this spring. Expect the Prada-gonia set camped out at the bar picking on pretty little handmade corn-tortilla tacos with achiote-braised pork, pickled red onions, habanero salsa, and cilantro and washing them down with Mason jars filled with fresh-squeezed margaritas. The menu will offer seven different street-style tacos, two tortas, two salads, and a few appetizers and soups. But Bakersfield will be as much a bar as a restaurant: This rustic-style joint will also offer 100 tequila and bourbon choices and vintage cocktails alongside $2 PBRs (served in a glass boot). If the second location of Bakersfield is anything like the original Cincinnati spot, anticipate crowds and long waits. 334 Massachusetts Ave., bakersfieldmassave.com

Chic snacks like oysters, sushi, and cheese and meat boards are served at the bar, along with short-rib paninis, pork arepas, and foie gras profiteroles. And a spirit of historical authenticity guides the cocktails. General manager Michael Gray (formerly of The Libertine) has made sure of that, with a timeline-themed menu based on the year the libation was invented. Feeling Victorian? Order an Absinthe concoction, served with a sugar cube and water. Or go back to the 1980s and slurp on a tart Cosmopolitan. If you were going to dress the part, though, we’d prefer to see petticoats and crinoline, not spandex and Aqua Net hair-poufs. 333 S. Delaware St., 855-200-3002.