Greg Hardesty

Ted Miller, beer master behind Brugge Brasserie (1011 E. Westfield Blvd., 317-255-0978), is known for his “mad science” intellect and passion for creating outstanding esoteric beers around the world. He has created beers and built microbreweries in places like Seattle, Hong Kong, the Caribbean, Mainland China, and Taiwan. But because of his Indiana ties, he moved back in the early 2000s and has lent his knowledge to countless students of beer and brewery start-ups since. After generously sharing his talent and experience, Miller decided it was time to expand his own business. So he is changing addresses again. This time, however, he is sticking to Naptown and keeping Brugge as-is.

Crisp and browned salmon cake at Room Four (4907 N. College Ave., 317-925-7529), topped with a bright Meyer lemon sauce. The Mixiote at El Sol de Tal

Looks like he ate Recess out of seared Spanish sardines.

Those estimated 150,000 Super Bowl visitors will be in dire need of satiation—and hundreds of Indy-area restaurants are getting prepared. Chris Clifford, director of operations for St. Elmo Steakhouse (127 S. Illinois St., 317-635-0636) and Harry & Izzy’s (153 S. Illinois St., 317-635-9594; 4050 E. 82nd St., 317-915-8045) anticipates going through 600 pounds of shrimp and more than 80 pounds of horseradish during the event’s Thursday-to-Sunday crush. “Our supplier, McFarling Foods, will keep an extra 400 pounds [of shrimp] aside ‘just in case,’” says Clifford. Daily deliveries will arrive downtown between 2 a.m. and 6 a.m.

Rare is the restaurant under 500 square feet that garners much media buzz. An eatery that petite featuring burgers and tacos would strain to hit the gourmet radar. But when you are a chef who has racked up enough four-star reviews that you already have your own cutting-edge, postmodern “playground” where your culinary vision answers to no one, then just about any food you offer up, in any space, would draw a crowd.