Swoon: Key Ingredient
Succulent strawberry slices sit perched atop a generous portion of luxurious vanilla-scented Chantilly cream—a delicate, delectable adornment to the Tipsy Mermaid’s house-made Key lime...
Foodie: Samir Mohammad
DINERS AT 9th Street Bistro in downtown Noblesville got an early taste of chef Samir Mohammad’s fascination with Asian broths during the restaurant’s occasional...
Review: Up Cellar
Photos by Tony Valainis OF ALL THE spinoffs of the original Taxman Brewing Company concept—far-flung gastropubs, farm-to-table fare, Neapolitan pizza, and, as of late spring,...
Taste Test: Nog-Offs
Lick Ice Cream
Lick does not skimp on ingredients, throwing cognac, rum, and fresh nutmeg into this noggy ice cream. “Before we added booze, it...
Cheers: Another Round
SINCE 2010, Bier Brewery has been a quiet fixture off East 65th Street—a family- and dog-friendly taphouse serving award-winning brews and relaxed vibes. After...
The Feed: Patachou at the Stutz, Melon Kitchen, and More
COFFEE & TOASTS The newest addition to Martha Hoover’s Cafe Patachou chain, Patachou at the Stutz (1060 N. Capitol St., 317-222-3538), opened in the historic...
Foodie: Erica Oakley of Top Out Cafe
AFTER three years of nursing school, Erica Oakley decided the medical field wasn’t for her. A personality test suggested that a career in the...
The Feed: Smorecicles, Haberdasher Artisan Distillery, and More
TREAT TRIP Mobile frozen s'mores–maker Smorecicles plans to open a brick-and-mortar storefront in Gosport next month.HATS OFF Last month, downtown Franklin welcomed a new...
Revisit: Kountry Kitchen
CHERISHED local soul food institution Kountry Kitchen, known for its generous servings of fried chicken, catfish, and meatloaf, is back seating customers in a...
Diwali Dining Guide
The Indian festival of light, Diwali, blooms later than usual this year on Sunday, November 12. Known as Deepavali in South India, it marks...