Dining Articles

There might be no such thing as a fountain of youth, but ice cream sure makes you feel young again.

Rachael’s Cafe in Bloomington has built a new fan base across the pond, thanks to a play by the same name that debuted at the Edinburgh fringe festival in 2011 and had a run at the Old Red Lion Theatre in London that ended this past March.

Including the summer gumbo at Bluebeard.

After stints at Louisville’s Milkwood and Proof on Main, former Bluebeard chef John Adams is back cooking for the hometown crowd.

Customers order online, choosing from about four $13 options, and then retrieve the plastic containers of food at their respective gyms.

The mom-and-pop ice cream stands of small-town Indiana get a lot of love, and rightly so. Often overlooked, though, are the quaint little Dairy Queen stores that dot city neighborhoods around Indianapolis.

Here’s a curl-by-curl comparison of which ones give you the most swirl for your cents.

Sixteen choices of beef, chicken, lamb, and pork speak for themselves, minimally seasoned and cooked to melt-in-the-mouth succulence.

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.

Bembenick built upon her skill set at companies such as Frito-Lay, where she worked as a third-shift production manager. “Twice a shift, we had to taste all of the products. At first, that sounded like a wonderful idea.”

A host of Hoosier dairies are producing some elegant handcrafted varieties garnering attention beyond our borders.

Erica Caputo started baking at a Bloomington-based vegan/vegetarian restaurant and learned catering to that ingredient-conscious niche allowed for passionate followers and gluten-free sweets-lovers to truly enjoy a cake.

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.

A counter with literature-themed offerings includes warming renditions of red-pepper curry; broccoli cheddar; Tuscan white bean with steamed kale and potatoes; and a thick, sweet tomato bisque.

That’s a mouthful! Your guide to the new-food vocabulary.