dining

Including the luscious filet mignon soaked in the richest bordelaise and propped up on roasted green onions over a mound of truffled mashed potatoes at The Butcher Shoppe Bar & Grill in Batesville.

Including roasted sweet corn served with dollops of gourmet butters at Valparaiso farm-to-fork outpost Valley.

A San Francisco native opens an ice cream shop that doubles as a family-friendly hangout.

Brandon Canfield’s scaled-down creations highlighting the farm’s cheeses and whey-fed pork might not be as daring as dishes he wielded at his previous locations, but his skill at making a restrained palette of ingredients shine is evident.

Great weekly deals at: Tex-Mex, Slippery Noodle Inn, Colts Grille and more.

Peek behind the counter at this annual institution, and you’ll see that the Dairy Bar is more than merely an ice cream stand or a sandwich grill. It’s a well-oiled operation.

If the Fair is for eaters, Dig IN is for foodies.

These summertime sips are too cool for school.

Few would connect this drink-slinger’s surname to the 88-year-old square-meal shrine, Gray Brothers Cafeteria.

Patachou Inc.’s Martha Hoover on the chili-cheese fries and cheeseburgers at Steak n’ Shake: “After every gala and fundraiser my husband and I attend. You can be guaranteed bad food even at the best cause’s fundraiser.”

In this perfect marriage of flavors and textures, cream cheese cuts the bite of jalapeño, bacon adds crunch, and honey brings the sweetness.

Buddy Valastro said he has been partial to Indianapolis since he promoted one of his many cookbooks here: “The fans in Indianapolis always make me feel at home.”

Including the Ruby and Golden Trout at Topo’s 403.

A buffet was laid out with favorites like spinach-artichoke dip, Asian chicken salad, barbecued ribs, and marinated fish.

Craig Mariutto, a transplant from the state of New York, says the menu will feature rustic pub food with a modern touch.