http://www.indianapolismonthly.com/dish/home.aspxFood and drink news. Served hot.en-usCopyright 2013, IndianapolisMonthly-NAWed, 19 Jun 2013 23:20:47 GMTFri, 15 Mar 2013 17:58:06 GMT1http://emmisinteractive.comNick Davidson is not a robot, but he branded his brewery with one as a mascot. “As a kid, I was obsessed with robots,” he says. “It didn’t have anything to do with The Wizard of Oz.” As his fledgling brewery came to fruition, ideas fermented in Davidson’s mind as to what to label his brews: “’Robot’ didn’t sound very good. Tin Man sounded good, like a retro robot I had as a kid.” His friend Matt Wagner helped him design the logo, and the rest is history. 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 has brought craft beer back to Evansville. Jonathan Scott: Craft ...http://www.indianapolismonthly.com/dish/blogentry.aspx?BlogEntryID=10512708http://www.indianapolismonthly.com/dish/blogentry.aspx?BlogEntryID=10512708Fri, 15 Mar 2013 17:58:06 GMTBakersfield Mass Ave (334 Massachusetts Ave., 317-635-6962, bakersfieldmassave.com) officially opens at 4 p.m. today, and hosted preview parties on Friday and Saturday nights. Housing their taco-tequila-whiskey haven in the former Bazbeaux spot on the business end of Mass Ave, the owners smartly knocked out the walls that separated three rooms on the main floor, implementing steel beams to prop up the room and thus opening the space, letting it breathe. This is a mini-chain with just two stores so far, the first abiding in Cincinnati's Over-the-Rhine district. The owners were thrilled to be able to do so much to this building, as the original location is more than 200 years old, with updates to the historic building either forbidden or impossible. The result here is a rowdy, loud, exceedingly good time, to be sure. Even on a soft opening night, Bakersfield came off knowing exactly what it wants to ...http://www.indianapolismonthly.com/dish/blogentry.aspx?BlogEntryID=10515542http://www.indianapolismonthly.com/dish/blogentry.aspx?BlogEntryID=10515542Tue, 12 Mar 2013 20:07:08 GMT Hunky strips of General Tso’s Pork Belly laid atop a gingery stir-fry at Late Harvest Kitchen (8605 River Crossing, 317-663-8063). 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. 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. 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). 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. http://www.indianapolismonthly.com/dish/blogentry.aspx?BlogEntryID=10515915jspalding@indymonthly.emmis.com (Julia Spalding)http://www.indianapolismonthly.com/dish/blogentry.aspx?BlogEntryID=10515915Tue, 12 Mar 2013 10:36:27 GMTConsidering its hot SoBro location, inventive Latin-inspired food and drinks, and gorgeous (yet comfortable) interiors, Delicia (5215 N. College Ave., 317-925-0677) will have no problem filling its 125 seats on Friday and Saturday nights. Was this really the former Movie Gallery space we were talking about months ago? 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. Once we were seated, our dignified and warm server walked us through the menu before dropping off an amuse-buche of Sancocho—a tasty beef broth soup flavored with plantains, garlic, pumpkin, and tiny chunks of celery and carrots. He explained that in many Latin cultures this soup prepares your appetite before a meal. Our ...http://www.indianapolismonthly.com/dish/blogentry.aspx?BlogEntryID=10514640tbrand@indymonthly.emmis.com (Trisha Brand)http://www.indianapolismonthly.com/dish/blogentry.aspx?BlogEntryID=10514640Mon, 11 Mar 2013 21:28:05 GMTOver 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. On a frigid Wednesday night, Napolese had a full house for the soft opening. Since this spot serves booze, we thought it fitting to start off with a sidecar (also known as a “brandy margarita”) with a mix of cognac, lemon juice, orange liqueur, and agave. This sweet cocktail is probably best consumed before diving into the ’za, but if you ask for it without the sugared rim, it might just work.   After a simple and delicious arugula-and-prosciutto salad and bruschetta, we eyed the fire. With chef Tyler Herald manning it, we knew we were in for a ...http://www.indianapolismonthly.com/dish/blogentry.aspx?BlogEntryID=10512395tbrand@indymonthly.emmis.com (Trisha Brand)http://www.indianapolismonthly.com/dish/blogentry.aspx?BlogEntryID=10512395Tue, 05 Mar 2013 20:10:32 GMT  McCormick & Schmick’s (110 N. Illinois St., 317-631-9500) Chocolate Bag, a dark-chocolate shell filled with white chocolate mousse and berries. The juicy Depression Burger at Ralston’s Drafthouse (635 Massachusetts Ave., 317-493-1143), concocted from well-seared ground beef mixed with shredded potatoes and topped with sharp cheddar, thick-cut bacon, and house-made ketchup and mustard on a nicely chewy pretzel roll. The Crazy Toast from Tulip Noir (1224 W. 86th St., 317-848-5252): Two slices of toast come topped with cinnamon, dried cherries, almond slices, a drizzle of honey, and chopped rosemary. Kona Jack’s (9419 N. Meridian St, 317-843-1609) key lime pie: tart, but not too, with a soft, almost fluffy filling. The graham cracker crust is fresh, and the whipped-cream topping sets off every forkful. Cool, rare beef roulade at Plat 99 (333 S. Delaware St., 317-624-8200), pinwheeled around arugula softened in truffle vinaigrette, and sprinkled with ...http://www.indianapolismonthly.com/dish/blogentry.aspx?BlogEntryID=10512756jspalding@indymonthly.emmis.com (Julia Spalding)http://www.indianapolismonthly.com/dish/blogentry.aspx?BlogEntryID=10512756Tue, 05 Mar 2013 12:53:31 GMTIf the old rule about eating only at international restaurants where the natives eat is true, then Sichuan Chinese Restaurant (11588 Westfield Blvd., Carmel, 317-844-7559) must be one of the most authentic ethnic eateries in central Indiana. Stopping in on a recent weeknight at this storefront eatery in a slightly timeworn Carmel strip mall, we were the only people not chattering away in Chinese or some other Asian language. Clearly this is a favorite among immigrants longing for a true taste of home. But even if you do not speak Cantonese or Mandarin, you can get a pretty inspired array of stir-fries and noodle dishes with plenty of chili oil, that ubiquitous Sichuan staple, to wake the palate. Feel like some “rabbit dices” or the “pork kidney stir fry”? Then ask for the Chinese menu, and you will have over double the choices, some of which are translated ...http://www.indianapolismonthly.com/dish/blogentry.aspx?BlogEntryID=10512370http://www.indianapolismonthly.com/dish/blogentry.aspx?BlogEntryID=10512370Tue, 05 Mar 2013 11:10:26 GMT Cerulean’s (339 S. Delaware St., 317-870-1320) pitch-perfect pair of vanilla-bean macarons—one big and one little—on a plate artfully balance with freeze-dried raspberries. Tiny pan-fried bluegill filets atop stone-ground grits at Black Market (922 Massachusetts Ave., 317-822-6757). Flavor-packed hunks of ham hock are fried just enough to crisp the edges and scattered on the plate for the requisite bacon notes. All of that, plus gravy. The Suzy Edamame at H2O (1912 Broad Ripple Ave., 317-254-0677). The cooked pods are tossed in a slightly sweet hoisin sauce with finely diced jalapenos and torn cilantro. They’re worth the messy fingers! The spicy mac-and-cheese appetizer at Bru Burger Bar (410 Massachusetts Ave., 317-635-4278), a bowl of long cavatappi twists, biting roasted-jalapeno cheese sauce, Andouille sausage, and juicy shrimp, enough for a light lunch. The servers know to keep the ice water coming. Sugar-dredged hot doughnuts that you drizzle with honey-sesame sauce ...http://www.indianapolismonthly.com/dish/blogentry.aspx?BlogEntryID=10507534jspalding@indymonthly.emmis.com (Julia Spalding)http://www.indianapolismonthly.com/dish/blogentry.aspx?BlogEntryID=10507534Wed, 27 Feb 2013 17:36:10 GMTSeven of Indiana’s top culinary dogs are strutting their stuff as 2013 James Beard Foundation nominees, selected from more than 44,000 online entries in 20 categories. Last week, the foundation unveiled its "long list" (421) of the year's semifinalists—which will be cut down to the final list of nominees on March 18 during a press brunch in Charleston, SC. (NOTE: nominations will also be announced live via the Foundation’s Twitter feed.) The finalists are determined by an independent volunteer panel (restaurant critics, food editors, past winners, etc.) of 600-plus judges from across the country. The panel votes on specific award categories to determine the final five nominees in each category. From there, the winners will be announced on May 6 at an awards ceremony held at Lincoln Center in New York City. Foodies in the know won't be surprised by the list of semifinalists from Indiana: Dave Tallent is ...http://www.indianapolismonthly.com/dish/blogentry.aspx?BlogEntryID=10509349tbrand@indymonthly.emmis.com (Trisha Brand)http://www.indianapolismonthly.com/dish/blogentry.aspx?BlogEntryID=10509349Tue, 26 Feb 2013 11:30:22 GMTThe only sign on its exterior simply says "Open." And "humble" may not begin to describe the barebones storefront for what is becoming a cult favorite pizza takeout and delivery in the Holy Rosary neighborhood. But Humble Pie (1039 S. East St., 317-686-0900) is indeed back in business after a brief hiatus earlier this year. Based in Greencastle, where DePauw students in the know have been getting stromboli, pepperjack breadsticks, and custom pies for their late-night study fix since November of  2009, Humble Pie quietly opened its Indianapolis outpost in December of 2011. It is the brainchild of David and Damien Gibson, father-and-son Greencastle natives with decades of experience in the pizza industry (David has owned a Domino's Pizza in Greencastle). The Indianapolis location, which the Gibsons hope to expand (or offer in-store dining at a nearby location), had to close in late December when a fire destroyed the ...http://www.indianapolismonthly.com/dish/blogentry.aspx?BlogEntryID=10507225http://www.indianapolismonthly.com/dish/blogentry.aspx?BlogEntryID=10507225Fri, 22 Feb 2013 19:17:27 GMT