Dining Articles

Fans stalk Circle City Sweets’s Twitter and Facebook accounts waiting for the announcement of doissant day, because the delicate, vanilla-glazed pastries disappear as quickly as they are cooked.

Avid home-brewer Jerry Rezny now lives in Indianapolis, where his next business venture—soda—has taken off.

Procrastinate much? Here, a quintet of local spots still taking reservations for Mother’s Day brunch.

Whether it was shrimp cocktail from St. Elmo Steak House, lasagna from Iaria’s Italian Restaurant, or tostadas from Acapulco Joe’s, Annie Zoll cultivated an adventurous appetite from the time she was 6 years old.

While the new menu highlights “Indiana Home-Cookin’ Entrees,” we tasted flashes of sophistication in the extras.

A visit to Blackberry Farm is like a Disney weekend, with overnight stays and an itinerary of onsite epicurean adventures just six hours from Indy.

For one, Harvest Cafe coffee, slow-roasted in an infrared drum roaster.

With Tini’s expansion came a more robust menu of small plates, and with spring upon us, a front patio adds sidewalk seating for 20 more, a feature Kime expects to be a huge hit on the Avenue.

Take a crack at this Chinese street-food delicacy, a stunning mosaic of herbal, aromatic flavors.

“Most bars cover up bad corned beef with sauerkraut and Thousand Island dressing,” Steve Wechter laments, “but I wanted the meat to shine.”

Owner Jorge Chalgub and his daughter Dayana Mireles (who took a year off as an engineering student at IUPUI to help her father run the business) press sandwiches and bake fresh-fruit pastries in the tradition of their island heritage.

The pudding is undeniably sweet, but its acidic undertones keep it from being cloying. It’s got body, but it melts in your mouth.

The confit appendages (basically, fried twice) are tiny by today’s standards, just a couple of messy nibbles each, piled on the plate like a chicken wing orgy with loose hunks of creamy blue cheese tucked in between the pieces and a smear of Frank’s Red Sauce decorating the plate.

Their salads aren’t just greenery on the side of a pizza—filled with substantial elements such as Brussels sprouts or roasted cauliflower, they easily make a hearty meal.

Kendall Lockwood warns that between the creamy, milkshake-like consistency and the potent coffee grounds, this frozen whiskey drink is best when sipped very, very slowly.