Dining

Indianapolis has no shortage of terrific wine shops, from the downtown Kahn’s Fine Wine & Spirits (25 N. Pennsylvania St., 632-9463), with its basement tasting bar, to the informative social hub of Mass Ave Wine Shoppe (878 Massachusetts Ave., 972-7966). But what wine geek worth his leather-bound tasting journal wouldn’t prefer to uncork his purchase on the spot and share it with anybody within pouring distance? (And then, who thought a rambling three-story house in Old Town Greenwood would step into the breach?)

The nectar-like Black Cherry Guava Mojito, with a muddled mint base and rummy kick, at Bonefish Grill (4501 E. 82nd St., 863-3474; 1001 N. State Road 135, Greenwood, 884-3992). The Hula Dog, topped with pineapple relish and grilled onions, at the new

The Times. It is a Changin.

Okay, Pumpkin-Flavored Seasonal Treats. You think you can just casually pop back into our lives after all this time--an entire year? Who do you think you are, The McRib?

Fountain Square's new Mama Irma Restaurant (1058 Virginia Ave., 317-423-2421) is a tribute to the diverse cuisine of Peru. Dish titles are in Peruvian Spanish, but the plates have Spanish, Japanese, African, and Italian influences. Diners can get a taste of that diversity in dishes ranging from citrus-soaked ceviche (the Peruvian national dish) to the native favorite lomo saltado, a warm toss of steak, veggies, and French fries. (And everything tastes better with a dollop or dip of the smooth Peruvian yellow sauce that swaddles the papas a la huancaina and a number of other plates.) The sheer expanse of flavors that Peruvian cooking incorporates is obvious from the seafood feasts, sticky tallarin noodles, fried rice, and battered Yucca root that emerge steaming from the kitchen. 

Small is the new big at Mass Ave bar-in-the-works, Tini, scheduled to open in early December next to Chatham Tap. True, it will be a martini bar, but the name speaks to more than the featured beverage. At only 1,200 square feet, this space maxes out at 50 people. Don’t be deterred by the size. The theme is Vodka and Video, with a full bar boasting more than 50 vodkas–including some local and organic labels–and six 40-inch flatscreens showcasing music videos. “Part of the whole concept is to bring back what I consider a lost art of music videos,” says owner Brad Kime, who envisions themed weeknights (such as a One Hit Wonder Night or Lady Gaga Night), with corresponding beverages. “It’s going to be a little more fun,” adds Kime, an Indy native and long-time local barfly. This is his first venture in bar ownership. “I know about the business from sitting on that side of the bar," he says. "Now there are a lot of things I’m going to learn on this side of the bar.”

1.    Fin & Shellfish Stew in a spicy Pernod broth at The Oceanaire Seafood Room (30 S. Meridian St., 317-955-2277). 2.    The banana-and-Nutella crepe at Petite Chou (823 W. Westfield Blvd., 317-259-0765). 3.    Eddie Merlot’s (3645 E. 96th St., 317-846-8303) Trio of Medallions—a mini steak flight of four-ounce filets. One has a bubbled crown of bacon and Gorgonzola, the second an elaborate Oscar treatment, and the third a mild peppercorn sauce. 4.    The Vietnamese beef bun at the recently expanded Egg Roll #1 (4576 S. Emerson Ave., 317-787-2225). A deep bowl of cold vermicelli noodles is layered with fresh greens, veggies, sprouts, and strips of caramelized meat topped with crushed peanuts and the most delicate fried egg roll hacked into bite-sized pieces. Addictive. 5.    Extra chunky potato soup at Kitley Inn (825 S. Kitley Ave., 317-357-3160).

Ali Baba’s Cafe is now up and running in the northwest corner of the Block Building just off Market Street. The cozy little Greek and Mediterranean restaurant serves a bit of everything, from all-American french fries to falafel, and includes a discounted Express Lunch Combo menu from 10:30 a.m. to 2:30 p.m. We stopped in just past the lunch hour (rats!) and gobbled up a large order of hummus topped with ground lamb and pine nuts, served with steaming hot pita bread on the side. Large orders of shawarma sandwiches came with grilled and marinated chicken or beef on two round pitas and a choice of taziki or tahini sauce, or sour cream. Dessert was a delectably sweet order of baklava.