Tyler Herald

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.

No. 22 – Napolese has one not-so-secret weapon that elevates this menu above the rest: Patachou, Inc.’s executive chef Tyler Herald.

Goose the Market sells the home version, maple sugar–cured, hickory-smoked, and rubbed with peppercorns and coriander.

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

Almost every notable restaurant in town has one thing in common these days: a reliance on Hoosier farmers.

The restaurant’s window-fringed dining room highlights slate-black tables, bench seating, wooden stools, and blown-up portraits of colorful dishes infused with produce from the onsite gardens.

Happy Halloweekend to all. Plus, an “open letter,” tweeted, from the Indiana Pacers and more.

At the Meridian-Kessler location, an intimate, dimly lit, dining room is built around an exposed hearth oven, and the pizza gods shine a heavenly spotlight on executive chef Tyler Herald as he puts on a master class in pizza perfection.

We asked some of Indy’s top chefs, bartenders, and restaurateurs to look into their crystal balls and predict some trends for 2014 that are either on their way or that they dream of seeing in the Circle City.

Patachou Inc.’s Martha Hoover on the chili-cheese fries and cheeseburgers at Steak n’ Shake: “After every gala and fundraiser my husband and I attend. You can be guaranteed bad food even at the best cause’s fundraiser.”

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.

To Patachou Inc.’s 32-year-old executive chef, Tyler Herald, they’re not just diners seeking sustenance—they’re fans gathering before his live rock concert–esque performance.

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.

Over a month ago, we reported that Martha Hoover, the owner of Napolese, was cool as a cucumber while preparing for yet another opening. Yesterday, she opened her new downtown Napolese (30 S. Meridian St., 317-635-0765) in the stunning Deco-style skyscraper that originally housed the L.S. Ayres men’s shop.

The latest addition to Cafe Patachou owner Martha Hoover’s family of eateries is Gelo, an Italian-style gelato shop adjacent to her pizzaria, Napolese (114 E. 49th St., 317-925-0765). Gelo opened on Oct. 5, inspired by “the tiny dessert shops in Europe,” says Hoover.