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Terry Kirts

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Recipe: Dave Foegley’s Grilled Duck Breast with Port Wine Glaze

Port and sweet potatoes bring out the rich flavors of duck in this dish by Peterson’s chef Dave Foegley.

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Good Chops: May Foodie Dave Foegley

A longstanding champion of local gastronomy is in charge of the kitchen at Peterson’s.

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High Braise for The Garden Table

The Garden Table’s new Mass Ave location offers hearty farm-sourced dinner, like this luscious pork dish. The options change with the season—or the day. Chef Matthew Ward Myers rubs Fischer Farms pork shoulder with coriander and braises it in house-made pork stock for up to 16 hours. He presses the shoulders into blocks, slices on […]

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Food For Thought

“What’s unique about Indianapolis is that we care about our community and neighbors. We don’t sit back and say, ‘What a shame.'”

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A First Look At Nook

Now that the restaurant group that brought The Northside Social to Broad Ripple has mastered the supper club, the sandwich shop, the Latin cocktail spot, and the Mexican cantina, what more could they set their sights on? Pizza, of course, done only as restaurateur Nicole Harlan-Oprisu and recent Meridian on Meridian transfer Dean Sample can. […]

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Koji Whiz

This funky filamentous fungus ramps up flavors in local restaurant dishes.

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Bowled Over At Natural Born Juicers

Find out how much healthiness can be packed into one bowl.

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Taste Test: Fried Cheese with Real Curd Appeal

Fried cheese curds. What’s not to love?

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Happy Trails, Chef Hardesty

SoBro prix fixe fave Recess is closing, and Neal Brown’s Ukiyo will replace it.

Gregory
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Discovery: Gregory's Russian Restaurant

Piano-playing restaurant host Gregory Baranovsky is back with restorative fare for wintry nights.

Caplinger
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Revisiting Caplinger's Fresh Catch

Nick and Andrew Caplinger have put some muscle behind their new program, which includes whole animal butchering in house.

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Hola, Festiva

Chicken pozole, tacos al pastor, and short ribs demonstrate the kitchen’s range, from authenticity to innovation.

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Pizza Road Trip

Some come for hearty plates of lasagna or penne tossed with ingredients from family gardens, served with buttery garlic rolls. Others opt for the 18-inch pies that fly out the door on weekend nights.

iupui
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Street Savvy: IUPUI

The growing campus offers a smart selection of cultural attractions for the public. Here’s a crash course.

Plat 99
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Second Course with Plat 99

This May, Eli Laidlaw returned to a newly created sous chef position at Plat 99 with the charge to change the bar’s winter menu “as fast as you can.”

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