Dining Articles

Yats, The Libertine, St. Elmo Steak House, Harry & Izzy’s, Petite Chou, and Maxine’s Chicken & Waffles are all making names for themselves.

Ready for the picking at Siam Square, Severin Bar, and Oakleys Bistro

Two years and many martinis after it opened on Mass Ave., hip hangout Tini unveils its months-long renovation, inside and out.

The servers at Kountry Kitchen are strikingly sweet, delivering canned Cokes alongside jelly-jar glasses and hauling out trays loaded with two-meat, two-sides combo meals.

Get to know eight couples operating some of Indy’s favorite restaurants and food services.

“I loved making my own dough, and I always wanted to open a pizza place, but time gets away from you,” he says.

So you’ve munched on corn at the Indiana State Fair and had your mouth set afire by a certain shrimp-cocktail sauce. But what are the modern-day rites of passage? We have answers.

The meat-packed Mac Daddy from Rockstone Pizzeria Pub contains bacon, capocollo, and Smoking Goose City Ham baked in asiago sauce.

The Local’s Craig Baker deconstructs the Sunday-dinner staple into a cooking-school final exam dish reminiscent of chicken cordon bleu or rolled meats from Eastern Europe.

Rook’s Carlos Salazar concocts a beguiling bowl of ramen in an aromatic miso-enriched pork broth laden with anything from a marinated soft-boiled egg to homemade kimchi pickles.

Libertine’s country-style slab emerges from the oven unadorned, heavier than most but sporting the nearly silken texture of a fine French terrine.

Of all the Hoosier cultural emblems, none is as sweet and soothing as sugar cream pie.

The Indigo Duck in Franklin, known for its rich Lowcountry cooking with a French accent, embraces the essential accompaniment for Fried Green Tomatoes.

As far as soup-and-sandwich combos go, nothing beats the pairing of toasty grilled bread loaded with warm, melting cheese alongside a bowl of sweet, soothing tomato soup.

The homey sides get special attention, too: luscious creamy grits, lightly sauteed fresh greens, and smoky barbecued black beans cooked until al dente.