food

With this second Pizzology location, Neal Brown lifted the high-temp, wood-oven Neapolitan-style methodology from his Carmel flagship and set it down on Mass Ave.

Five miles from Nashville, the cottage-like restaurant has a lunch menu listing ladylike comfort foods such as curried chicken salad. At dinner, you can order a ribeye or herb-stuffed chicken, and barbecued ribs on the weekends.

Including the Formaggio sandwich at Bluebeard.

Public Greens nears an opening date and a Valparaiso-based burger joint is coming to the canal.

Here, dry-rubbed ribs—of both the St. Louis spare and Memphis baby-back varieties—glide off the bone in big, porky mouthfuls.

The eatery, named after Brackett’s youngest daughter, joins the ranks of Kountry Kitchen and Maxine’s Chicken & Waffles, but Brackett says it’s not a competition.

Some people will never wake up at 7 a.m. on Saturday, and those people will never score any of Wild Alaska’s salmon at the Broad Ripple market.

GTM belongs on the short list of Indiana’s best destination dining, especially with fall-foliage rambles on the horizon.

A new Mexican eatery opens in the El Sol de Tala location, and a beloved Midwestern wine bar is coming to Mass Ave.

Including the Pork Love sandwich at 317 Burger.

The floorboards creak like an old ship, the menu is in Frenglish, and there is no wine list—but diners crowd the tables here.

Who knew there was a hipster colony in the City of Lakes? Housed just off an alley, this is their home base.

As one of the perks of landing a summer internship at Indianapolis Monthly, two members of the 2014 college crew spent a day at the fair “doing research.”

The black-raspberry Key lime, oozing with tart filling, and the coffee-and-cream, featuring a java-spiked chocolate frosting and a custardy center, seem particularly inspired.

You’ve probably seen the Portlandia “Is the chicken local?” scene by now. It’s the one where a bistro-aproned restaurant server tells her customers that “The chicken is a heritage breed, woodland-raised chicken that’s been fed a diet of sheep’s milk, soy, and hazelnuts … His name was Collin. Here are his papers.” Snarky people like […]