dining

Patrons can also expect an impressive array of house-made pastries like made-to-order cinnamon-sugar cake donuts and a gooey brioche sticky bun.

What this snug hideaway lacked in signage (just look for the “T” on the front door), it made up for in gritty-chic charm.

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

Including a sharing stack of still-crisp green beans, pan-fried and topped with crunchy bacon crumbles at Divvy.

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

From milk to bittersweet, ganached to moussed, chocolate works its delicious charms on dessert menus around town. We rounded up some interpretations that made us shout, “Oh my Godiva.”

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.