dining

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.

Shawn and Tammy Miller welcome crowds to their ambitious new cocktail spot. Promising “approachable New American” cuisine and both classic and contemporary cocktails, the bar mingles upscale mixology with surprisingly hearty dishes.

Including a decadent plate of juicy, seared scallops from Iozzo’s Garden of Italy.

Including a mountainous slice of dense chocolate cake, filled with white-chocolate mousse.

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.

“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.

Including the Lemon Souffle Pancakes worth road-tripping down to New Albany for.

The cafe will boast a juice, smoothie, and elixir bar with nutrient-infused beverages whipped up fresh to order.

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.”