dining

Owner Brad Kime intends to up the ante by introducing a front patio area with 24 seats, a small dance floor, wall cutouts to connect patrons between the two rooms, double-pane front windows apt to open in April 2014, and more.

Reviving a century-old storefront that used to be a pharmacy in the 1950s, as well as the Black Curtain Dinner Theatre, Craig and Kait Mariutto have sparked some life in a part of town without a bona fide sit-down restaurant in decades.

Featuring the fried mortadella sandwich at Libertine Liquor Bar.

You may have a hard time imagining he-man Ernest Hemingway sipping a modern daiquiri, but this cocktail with a literary twist is both sophisticated and refreshing enough to quench the thirst of a lusty bullfighter.

When these twin sisters launched Just Pop In 10 years ago in a tiny Broad Ripple storefront, the beckoning scent nearly stopped traffic.

As we embarked on our own food-driven adventures for the October cover story on Destination Dinner, we couldn’t help asking a couple of pros for their favorite meals worth the drive.

Including a sticky, smoosh-able pig-face Asian bun, its melt-in-the-mouth fatty meat sweetened with Korean barbecue sauce, at Bluebeard

Take a front-row seat to some of the best kitchen acts in town.

Given the string of restaurant concepts that have failed to make a go of it at 36 E. Washington St. in the last few years, we were eager to see what 36 East Irish Pub & Grill might do to have more staying power in the downtown dining scene.

Including a trio of oversized scallops, gently seared, wrapped in bacon, and resting in a puddle of leek cream sauce—an appetizer at Taverna.

“The Negroni is easily my favorite cocktail to make and drink. People who appreciate the Negroni’s bittersweet profile are few and far between. If you come to my bar and order one, I am probably going to try and start a conversation with you because I know you’re going to be cool.”

Based in Bloomington, Siegel decided to cut out the middlemen of the grocery industry and get the ingredients for his packaged heat-and-eat breakfasts straight from the source: family farms.

Including the rich, custardy French toast at Dufour’s in Irvington.

From bourbon-drenched cherries to lychee shrubs, cocktail garnishes go the handcrafted way.

Baker Jennifer Wiese created a gluten- and dairy-free line of baked goods.