The Local Eatery & Pub

First up from Baker’s menu, which rotates biweekly: lamb belly. Second: a grilled walleye fresh out of the water.

Whether it was shrimp cocktail from St. Elmo Steak House, lasagna from Iaria’s Italian Restaurant, or tostadas from Acapulco Joe’s, Annie Zoll cultivated an adventurous appetite from the time she was 6 years old.

See the full tasting-hour and sit-down dinner menus from our April 24 event celebrating many of the city’s top chefs and restaurants.

The restaurant will showcase an extensive raw bar, along with a menu heavy on seafood and local produce, with selected meat dishes, beers, and wines. It will also be open for lunch, offering sandwiches, appetizers, and elegant small plates.

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

The Local’s Craig Baker deconstructs the Sunday-dinner staple into a cooking-school final exam dish reminiscent of chicken cordon bleu or rolled meats from Eastern Europe.

Including the crispy, sauced-to-order duck wings (try the chimichurri) from Shoefly Public House.

As we embarked on our own food-driven adventures for the October cover story on Destination Dinner, we couldn’t help asking a couple of pros for their favorite meals worth the drive.

Sunday marked yet another Dig IN festival in White River State Park.

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.

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

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.

He has free reign over the menu at Napolese, a pizza empire that grows by one more when Martha Hoover opens the restaurant’s third incarnation this month at Keystone at the Crossing. But success has not diminished chef Tyler Herald‘s sense of adventure. Here, the Portland-trained chef with the locavorian spirit reflects on his growing season.

From The Libertine to Recess and Oakleys to Bluebeard, Korean to Latin and sushi to steak, our critics chose the cream of Indy’s dining crop,. Who’s at the head of the table? Read on to find out.

Three simple ingredients—vodka, ginger beer, and lime juice—go into the Moscow Mule, yet every bar makes this trendy cocktail its own. Our stubborn Mule aficionados found the best.