Dining

Last month, caterer Brad Gates opened a small counter in City Market, where fans of his gourmet comfort food can stop in for grab-and-go items such as organic chicken risotto, horseradish grouper with Israeli couscous, and Shagbark cured salmon. Gates, a fixture in the local restaurant scene whose resume includes runs at Puck’s at IMA and the former Buggs Temple restaurant, Euphoria, runs his catering operation out of the market-side kitchen. In addition, he continues to oversee the menu—and, most spectacularly, the cheeseboard selections—at Ball & Biscuit (331 Massachusetts Ave., 317-636-0539).

Crisp and browned salmon cake at Room Four (4907 N. College Ave., 317-925-7529), topped with a bright Meyer lemon sauce. The Mixiote at El Sol de Tal

Blarney Puffballs at The Irish Lion in Bloomington (212 W. Kirkwood Ave., 812-336-9076), savory little dollops of cheesy mashed potatoes deep-fried to a crispy golden brown.  Crazy delicious Camarones Momias at La Casa de los Mariscos (7940 Michigan Rd., 317-228-9550): big juicy shrimp wrapped in cheese and thick-cut bacon, served with rice, seasoned fries, and a spi

My brain is a sieve when it comes to details of meals gone by. Was that black or green cardamom? Chive or cilantro?

In the coming months, Charlie McIntosh will don an apron and assume his head baker role at the soon-to-open Amelia’s, an Italian-style hearth bread bakery in a Fletcher Place mini-restaurant complex at 653 Virginia Avenue.

“Food is community building by its very nature,” Indianapolis chef and co-owner of Duos mobile kitchen Becky Hostetter said on the stage of The Toby theatre at the Indianapolis Museum of Art Thursday night as part of IMA's We Are City Film Series. It was no surprise that she was speaking to a lively crowd of foodies, film lovers, and community members who had gathered for a screening of Sally Rowe’s A Matter of Taste, a documentary depicting the culinary passions, struggles, and rising career of Paul Liebrandt, chef of the Michelen two-star restaurant Corton in New York City.

Parmesan-crusted tilapia drizzled with white gravy and served atop mashed potatoes at Rusty Bucket Restaurant and Tavern (1130 W. 86th St., 317-218-1070). Tarte Flambe pizza from Coal Pizza Company (36 E. Washington St., 317-685-2625), served with smoked flecks of bacon and onion, oozing with gr