Ed Rudisell

Raising a tiki glass to The Inferno Room and welcoming Cunningham’s new venture, Livery.

Neidhammer perks up East Washington Street, and Ed Rudisell joins the podcast people.

No. 6 – Since Rook reopened in February, the fully open kitchen in the airy yet cozy new spot has been putting out some truly impressive bites.

No. 10 – Black Market is far more than a special-occasions spot. A chalkboard of daily creations means you can refuel after browsing nearby shops with an impromptu plate of rabbit and dumplings or kraut pierogi.

Over the last few years, an enterprising group of restaurateurs and entrepreneurs seized on an opportunity to turn this strip into Indy’s hippest address for restaurants, breweries, markets, and bars.

Indy dining news this week includes a new Mexican restaurant opening downtown, Gino Pizzi’s recently launched venture, and Naisa Pan-Asian Cafe’s return.

If you’re coming for dinner, don’t even think about passing up the opportunity to partake in the pickle-brined fried chicken.

New restaurants, take note.

As consulting chef, Carlos Salazar assembled a menu of modified Southern dishes that are surprisingly complex for the bar-centric format.

Daily chalkboard specials, such as lamb-neck pappardelle, show chef Micah Frank’s drive to innovate, but we will never tire of his fried perch, his tangy-sweet duck buns, or his apple-brined pork chop.

Carlos Salazar’s umami-rich mushroom dumplings, pork-belly steamed buns, and meat-on-meat pig-face hash have raised the culinary bar while channeling the true spirit of Asia’s great street-food snacks.

How to start your own venture in a few simple steps—by the Hoosiers who know.

“When scouting locations for Black Market,” he says, “we were looking for the same kind of neighborhood we knew in Fountain Square.”

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

He had no interest in cooking until high school, when he taught himself to whip up scrambled eggs.