Public Greens

Take a look back at Next Door Eatery’s Indy roots.

A to-go box of biggie-size doughnuts from A Taste of Amish (62 N. 1st St., Zionsville, 317-800-2500), including toffee-topped crunch, berry-filled, peanut butter-filled, and cinnamon-caramel doughnuts.   Public Greens (900 E 64th St., 317-964-0865), with an ever-changing preparation to top toast: spinach-ramp pesto, runny egg, and togarashi, which pairs well with the spring-bean-and-vegetable soup.   […]

Beef tartare and barbecue pulled salmon top this week’s list.

The essential menu for those who like sprinkles on their doughnuts and olives in their martinis.

A new treat from Erin Kem and a cutie-pie hand pie.

At Recess, the fruit might show up in a chunky salsa, offering a sweet/savory accompaniment to fresh fish, or on the dessert course, where Tulip Tree Creamery’s Trillium cheese provides a rich yin to ground cherry jam’s acidic yang.

The five dishes you must eat this week, including the roasted carrots starter from new Fort Wayne hotspot The Golden.

The five dishes you must try this week, including the S’mores Cheesecake at Princeton’s Broadway House Bistro.

No. 20 – What has been most fun about Public Greens is how Patachou, Inc.’s most conscientious, improvisational offering is always changing to follow the seasons.

The Super Micro Greens Co., a year-round micro-farm, produces vegetables and herbs out of the Stutz Building using a bioponic system that doesn’t require soil.

These seven chocolate chip standouts crumble the competition.

“Broad Ripple is so much more than a late-night drinking destination. I see the Monon Trail and the development alongside as the true sign of the health of the neighborhood.”

Eating right and feeling full aren’t mutually exclusive at these nutritious lunch spots.

A recap of Dig IN 2015 at White River State Park.

The five dishes you must try this week, including Black Market’s juicy, smoky half chicken with peach-basil butter.