Harry & Izzys

Including cinnamon-sugar potato doughnuts from Milktooth.

Including the pappardelle from new Greenwood restaurant Revery.

Including the crab-topped salmon at Harry & Izzy’s.

Yats, The Libertine, St. Elmo Steak House, Harry & Izzy’s, Petite Chou, and Maxine’s Chicken & Waffles are all making names for themselves.

Including a sugar-rimmed brandy sidecar—with Cointreau and lemon juice at McCormick & Schmick’s.

So you’ve munched on corn at the Indiana State Fair and had your mouth set afire by a certain shrimp-cocktail sauce. But what are the modern-day rites of passage? We have answers.

Including a pair of mushroom-crowned beef tenderloin sliders at The Capital Grille.

From classic patty-and-bun combos to gussied-up versions, these seven stack up.

If you’re a salmon fan, you’ve probably recently seen the name Skuna Bay Salmon on a number of menus. We’ve seen it at The Oceanaire (30 S. Meridian St., 317-955-2277), The Local Eatery and Pub (14655 N. Gray Rd, Westfield, 317-218-3786), Kona Jack’s (9419 N. Meridian St., 317-843-1609), Harry & Izzy’s (153 S. Illinois St. 317-635-9594), and Goose the Market (2503 N. Delaware St., 317-924-4944).

For three nights, their every public move lit up the Twittersphere, with sightings at all of the well-trodden downtown haunts and as far north as Geist, where Madonna was spotted jogging.

Swells and their dames came out in force to celebrate the VIP opening of the north side’s new Harry & Izzy’s outpost (4050 E. 82nd St., 317-915-8045), the fourth offspring of St. Elmo (the first being the flagship H & I at Georgia and Illinois Streets; then the airport location; the 33 Lounge above the main flagship place; and now this stylish addition to the family), located near the new Nordstrom Rack. Rest assured that the shrimp cocktail, fiery as ever, can be successfully duplicated, along with the potent martinis. Former prosecutor Carl Brizzi was in attendance, as well as proud grandpapa Steve Huse, whose son, Craig, has overseen the company’s smart expansions, along with operations boss Chris Clifford.

The prime rib sandwich at Harry & Izzy’s (153 S. Illinois St., 317-635-9594). Thinly sliced meat, white cheddar, and horseradish sauce with au jus for dunking. The sweet/tart red sangria at Canal Bistro (6349 Guilford Ave., 317-254-

The creamed kale at Meridian Restaurant and Bar (5694 N. Meridian St., 466-1111). Taking a counter seat at Rock-Cola ’50s Cafe (5730 Brookville Rd., 357-2233) to watch the cook give three-quarter–pound grilled tenderloins and 10-ounce hamburger patties the smackdown on the grill top.