The Dish

Including the luscious filet mignon soaked in the richest bordelaise and propped up on roasted green onions over a mound of truffled mashed potatoes at The Butcher Shoppe Bar & Grill in Batesville.

Including roasted sweet corn served with dollops of gourmet butters at Valparaiso farm-to-fork outpost Valley.

Peek behind the counter at this annual institution, and you’ll see that the Dairy Bar is more than merely an ice cream stand or a sandwich grill. It’s a well-oiled operation.

Buddy Valastro said he has been partial to Indianapolis since he promoted one of his many cookbooks here: “The fans in Indianapolis always make me feel at home.”

Including the Ruby and Golden Trout at Topo’s 403.

A buffet was laid out with favorites like spinach-artichoke dip, Asian chicken salad, barbecued ribs, and marinated fish.

That third course and others over the course of the night, as well as the prior tasting time, saw delectable plates of food paired with choice wines, beers, and cocktails.

Spanning over 25,000 square feet, with spacious aisles stocked with kim chee, spices, sauces, and other Asian-dinner staples, Viet Hua opened just over a month ago.

Including Taste Cafe & Marketplace’s grilled bacon chop.

Sixteen competitors manned their grills and put their best beef forward at Saturday’s Bull Burger Battle.

Including the crisp, fragrant veggie fritters at The Bosphorus Istanbul Cafe.

While The Libertine has featured daylight hours in the past, this is its first attempt at a selection of elevated lunch offerings unique from its dinner menu.

Including halo halo, a doubly sweet parfait of taro-soaked shaved ice over jellied fruits, coconut gel, and sweet red beans—a classic Filipino treat that somehow makes perfect sense at Wyliepalooza’s Ice Cream Emporium.

Including the Cheese Brioche from Sweet Claire Gourmet Bakery in Bloomington (309 E. 3rd St., 812-333-6000), a fluffy, cheddar-infused roll that makes for a fine bagel substitute at breakfast time.

The “cronut” (a portmanteau of croissant and doughnut) has a sophistication—and a quasi-French pedigree—that makes it a tad classier than the deep-fried Snickers bars and Twinkies