×

Terry Kirts

Alton-Brown-Guitar_V-c-Sarah-DeHeer.jpg
Read More

Playing With Your Food: A Q&A With Alton Brown

You may remember him from his kitchen antics on Good Eats, where he extolled the virtues of kitchen scales and probe thermometers. Or you might know him from the more recent Cutthroat Kitchen, where he reduced contestants to cooking meals in cages with lobster claws on their hands. However you know him, Food Network host […]

Read More

Introducing: Oca

Nearly a decade to the day that he opened Goose the Market, the neighborhood gourmet grocery that revolutionized how locals think about charcuterie and put Indy on the nation’s artisan-meats map, Chris Eley will open a second beer-friendly sausage and sandwich counter inside Sun King Brewing’s tap room on College Avenue. Named Oca, which translates […]

Read More

What’s in That Zern’s Hoagie from Hoagies & Hops?

A layer-by-layer explanation of a giant hoagie at Hoagies & Hops.

0817-FristBite-Stompin-web.jpg
Read More

New in Town: Stompin Barley

Stompin Barley pops a cork in Carmel.

22nd-Street-Diner-4.jpg
Read More

Short Order: Introducing 22nd Street Diner

Anyone passing by 22nd Street Diner on a recent weeknight or at brunch time will see the crowds lining up to try out chef John Herndon’s creative blue plates.

Read More

Introducing The Taco Shop

The line is long, but where there’s a taco, there’s a way.

Read More

Introducing Bar One Fourteen

David Hoover’s Bar One Fourteen gives bar fare a decadent spin.

Read More

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.

0517-ThinkstockPhotos-178744871-web.jpg
Read More

Good Chops: May Foodie Dave Foegley

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

Read More

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 […]

Read More

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.'”

0417-april2017.pizza_.-banner-web.jpg
Read More

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. […]

Read More

Koji Whiz

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

Read More

Bowled Over At Natural Born Juicers

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

0217-tastetest-biglug-Web.jpg
Read More

Taste Test: Fried Cheese with Real Curd Appeal

Fried cheese curds. What’s not to love?

X
X