The Dish

3.12.13

Tequila Sunrise

Serving simple Mexican-influenced street fare, Bakersfield Mass Ave (334 Massachusetts Ave., 317-635-6962) opened yesterday in the location formerly occupied by Bazbeaux Pizza. The restaurant focusing on tacos, tequilas, and whiskeys has the atmosphere of a friendly neighborhood bar, with wooden floors, cozy booths, two large flat screens, and lively Western music interspersed with classic rock.

SCENES FROM LAST FRIDAY'S SOFT OPENING

Latin Class

Considering its hot SoBro location, inventive Latin-inspired food and drinks, and gorgeous (yet comfortable) interiors, Delicia (5215 N. College Ave., 317-925-0677)—which opened last week—will have no problem filling its 125 seats on Friday and Saturday nights. We were impressed from the moment we entered: Delicia packs plenty of panache. Sure, it's on board with the reclaimed-wood trend. But here, the exposed wood beams are mixed in with ambient lighting, a curved partial wooden ceiling, glass arched accents, and white-glazed brick walls. It definitely works.

FIND OUT WHY THE FOOD IS EQUALLY IMPRESSIVE

Mister Roboto

Former Music Mill general manager Nick Davidson opened Tin Man Brewing Co. (1430 W. Franklin St., Evansville, 812-618-3227) the day after Thanksgiving—Black Friday 2012—and his robot mascot has been seeing red ever since. Irish red, that is. On the heels of his successful turn at Indy's Winterfest in late January, we caught up with the entrepreneur who brought craft beer back to Evansville.

IS HE HEADED TO INDY?

Swoon List: 5 Things We Adore Right Now

1. Hunky strips of General Tso’s Pork Belly laid atop a gingery stir-fry at Late Harvest Kitchen (8605 River Crossing, 317-663-8063).

2. DIY blackened fish tacos at City Cafe (443 N. Pennsylvania St., 317-833-2233), served with the bare basics of sliced avocado and a fiery aioli. Assemble the bites between soft doubled white-corn tortillas.

3. Freshly baked scones at Tulip Noir (1224 W. 86th St., 317-848-5252), brought out (if it’s your lucky morning) still warm from the oven.

4. A thick stew of turnips, carrots, and bone-in Apple Jack­–braised lamb under a rosemary biscuit at Black Market (922 Massachusetts Ave., 317-822-6757).

5. Juicy Gunthorp Farms sliced chicken breast from Recess (4907 N. College Ave., 317-925-7529), topped with nubs of scallion, generous slices of portabello mushrooms and placed over fresh green beans and nutty-flavored cranberry beans.

TELL US WHAT’S ON YOUR SWOON LIST

Succotash (The Dish)

Succotash

Joseph Decuis's very expensive cows in Roanoke got some attention on bloomberg.com . . . Whole Foods will soon require GMO labeling . . . Black Market's Micah Frank has been nominated for Food & Wine magazine's People's Best New Chef . . .

AND THE HOOSIERIST MAKES A LONG'S STORY SHORT

Guiding Bite

Tony Hanslits takes a stroll down memory lane tonight: destination Tavola di Tosa during Nestle Inn's monthly multi-course dinner.

FIND OUT WHAT ELSE IS COOKING ON IM'S CALENDAR OF FOODIE EVENTS

Edited by Julia Spalding and Trisha Brand

March 2013: The Crime Issue

In the Current Issue ...

Meet the new chef at Dunaway's and get reacquainted with Dan Dunville, now heading the kitchen at 10-01 Food & Drink. We have a locally sourced meatball recipe and take a look inside some Hoosierfied sushi rolls. Plus, the stories behind brand-new Bakersfield Mass Ave and Plat 99. All in the March issue of Indianapolis Monthly, on newsstands now.

March 2013 Contents

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