Dining Articles

“There are typically three things around when Filipinos get together: rice, bibingka, and karaoke,” says Cassandra Salimeno.

I really enjoy it when foods that are typically sweet are made as a savory dish. The rich, umami flavor of the parmigiano and the raw beef was balanced perfectly with the peppery greens. Fantastic!

Waiting a quarter-hour for the mix of shrimp, tilapia, Peruvian-grown corn, and potatoes feels relaxed when you know it’s being made with the love of a matriarch.

LocalFolks’s farmstead-inspired salsa lets the bright flavors of bell pepper and cider vinegar shine through so you won’t overheat when the game goes into overtime.

It also reminded me of when I went to Paris—I stayed at a chateau south of the city, and one of the things we made was duck confit.

The locally grown corn is roasted perfectly, creating a lush texture when blended and frozen with the creamy base.

Anyone who’s dined with me knows I’m not an especially dainty eater, but this artfully plated toss of red oak leaf lettuce, frisée, and other delicate greens hits on every textural.

Says Tia Agnew of New Day Meadery, “Of all the things I enjoyed this past year, I loved the bourbon-smoked pork chops with bacon polenta that I had at Chef JJ’s Backyard in Broad Ripple as much as any dish.”

These intriguing names for concoctions hail from The Libertine, Black Market, Bluebeard, Nicky Blaine’s, The Ball & Biscuit, and Plat 99.

Meals ranging from $48 to $119 should leave you with a satisfied stomach, and a lighter wallet.

The delicacy takes a turn in these distinct styles—as a warm salad, grilled with pepper-and-fennel confit, and sushi.

Like the centaur of baked goods, the cronut is a cross between a croissant and donut—flaky and fried, coated in sugar with cream inside. Its cross-section is as delicate and intricate as a honeycomb.

Hopwood Cellars, Rook, and The Local Eatery & Pub serve up items that will have you asking, “Come again?”

Barack Obama, Jon Hamm, Katy Perry, Martha Stewart, and more.

Avoiding Friday and Saturday nights not only ups your odds of a table, but can also mean less harried service and more attention to dishes. And Sundays can be great nights to dine out—Bluebeard, for instance, stays open until 10 p.m. with a special, scaled-down menu of dishes you might not get the rest of the week.