dining

Including the vanilla-bean chess pie at Bluebeard.

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.

Including the spicy chicken chipotle tacos from The Tamale Place.

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.

The restaurant will showcase an extensive raw bar, along with a menu heavy on seafood and local produce, with selected meat dishes, beers, and wines. It will also be open for lunch, offering sandwiches, appetizers, and elegant small plates.

Including the ultra-rich cinnamon roll French toast at Another Broken Egg Cafe.

The menu of pan-Latin street-food favorites offers a variety of soups, salads, and tacos at lunch but shrinks at night to a host of sliders and small-plate highlights.

One of the four founding owners of Jockamo Upper Crust Pizza in Irvington, Mick McGrath knows that a wait list and a packed room are signs that business is good.

Including a glorified hot dog, the Mexicano, at the just-opened La Mulita.

“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.