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...
a green ice cream bicycle parked in from of the Soldiers & Sailors monument

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...