dining

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.

Including the Carolina wreckfish on Recess’s Chow Down Midtown menu.

Martha Hoover’s middle child, a graduate of the University of Gastronomic Sciences in Italy, is readying the family biz’s next addition for a summer opening.

In Pioneer Park, the new Soaring Eagle Zip Line gives riders two thrills for the low $5 cost of one: load at the bottom, slide up the 600-foot cable, then zoom back down.

Highlights of the food included un-sauced St. Louis-style ribs and others with a sticky, tangy-sweet Carolina sauce, as well as expert Carolina pulled-pork sandwiches with some good crisp edges on the meat.

Including the jumbo Thunderwings at Thunderbird.

Alongside a feast of semita poblana, tetelas de camaron, chuleta de cerdo en guasmole, and arroz con leche, Adobo Grill unveiled its newest line of cocktails spiked with Casa Noble tequila.

As consulting chef, Carlos Salazar assembled a menu of modified Southern dishes that are surprisingly complex for the bar-centric format.

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.

The essential order is a heaping plate of fried chicken, piping hot and crunchy atop a mound of mashed potatoes doused in mushroom-studded gravy.

Daily chalkboard specials, such as lamb-neck pappardelle, show chef Micah Frank’s drive to innovate, but we will never tire of his fried perch, his tangy-sweet duck buns, or his apple-brined pork chop.

The revolving menu of complex dishes, such as the thin slivers of lamb tongue fanned out amid dollops of tart ricotta tzatziki, remains the city’s most inspired source for quirky gourmet.

In a hotel with eye-popping art installations such as a flock of birds carved out of old LPs and a portrait of Madam Walker made from combs, the dishes at this restaurant are the real attraction.

Diners in their funkiest casual wear dig into executive chef Miguel Cordero’s already-legendary dishes, such as deeply savory duck sopes, chorizo-rich queso fundido, and slow-braised short ribs.