The Dish

The Korean BBQ spot’s chefs took three years to perfect their buttery, gooey goodness.

Find out what’s cooking this week in Indy.

The halo halo dessert delivers on the name: Unexpected savory elements such as purple yam ice cream and sweet red beans get paired with silky flan, coconut agar gel, black plantains, and the crunch of puffed wild rice and Fruity Pebbles atop iced lemongrass milk. Yum yum!

Two local artists—many artistic menus.

Including the fiery Salmon Diablo at Dawson’s Too.

Including the Pork Love sandwich at 317 Burger.

Including the skillet blondie at Sullivan’s Steakhouse.

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.

Including Union 50’s ribeye cap with a Thai chili demi-glace.

Including the strawberry-banana waffle at Bread Basket Cafe & Bakery.

Including the summer gumbo at Bluebeard.

While no one would ever confuse chef Layton Roberts’ menu of dolled-up poutine, charcuterie boards, and fusion comfort creations with the fish fries and chili pots of yore, the Cunningham Restaurant Group has retained the essential charm of those Rust Belt social clubs at Union 50.

Just as exciting as the fresh fish options are the baskets of tasty fried fish sandwiches and other seafood specialties the Caplingers are serving up for what has become a dedicated clientele in just over 6 months in business.

Including the Cuban Slide panini from Chilly Water Brewing Co.