Rook

Rook announces plans to relocate, and Broad Ripple gets a new cantina.

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.

Including a luscious pierogi starter from Black Market.

What do the top chefs in town have that you don’t? These handy tools.

Including the bulgogi rice bowl from Rook.

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

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.”

Hopwood Cellars, Rook, and The Local Eatery & Pub serve up items that will have you asking, “Come again?”

Rook’s Carlos Salazar concocts a beguiling bowl of ramen in an aromatic miso-enriched pork broth laden with anything from a marinated soft-boiled egg to homemade kimchi pickles.

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

Almost as soon as he installed himself in the kitchen in late August, Carlos Salazar was coining new dinner dishes that, while adding sophistication and breadth to Rook’s already funky menu, furthered Ed Rudisell’s goal of making Asian street-food standards worthy of a night on the town.

Bangkok transplant Sasathorn Rudisell is the secret ingredient in three of Indy’s top kitchens.