1933-LOUNGE.jpg

Swoon List: 5 Things We Adore Right Now

The Mile-High Club at Rock-Cola '50s Cafe (5730 Brookville Rd., 317-357-2233), held together with a steak knife instead of a toothpick. The Russian Mule at

Swoon List: 5 Things We Adore Right Now

The gooey cinnamon bread (more like coffeecake) that they bring to your table at Willie & Red’s (40 E. Main St., Hagerstown, 765-489-4131). The rich, caramelized morsels will ruin you for dessert. The hulking bone-in rib-eye, doused liberally as it cooks with good old Worcestershire and steak sauce at Hal’s Fabulous Vegas Bar & Grille (1133 N. State Road 135, Greenwoo
Rockstone, located in Fishers, doesn

New Flame: A Review of Rockstone Pizzeria Pub

The pizzas lean more in the direction of adventurous than gourmet, with oddball ingredients playing together nicely.

Review: Macizo Restaurant Opens For Business

The culinary traditions of Peru and Mexico come together at this one-of-a-kind Latin restaurant.

Swoon List 7.8.14

Including the Cuban Slide panini from Chilly Water Brewing Co.
Shoefly Public House

Worth the Wait: A Review of Shoefly Public House

Craig Mariutto knew his customers weren't just going to expect a shoofly pie; they were going to expect a good shoofly pie.
0717-breweries.round_.sutherlin-web.jpg

Best New Breweries: Round Town

When one of the city’s most respected brewers opens his own place, beer aficionados will find it—even in a hard-to-access area like the southwest side of downtown.

Coming Soon: Liberty Street

Tin ceilings and now a massive handmade mahogany bar set the tone for Shawn and Tammy Miller’s 1920s-inspired bar, Liberty Street, set to open in the former Yats location at 653 Massachusetts Avenue within weeks.

Brick by Brick: Topo's 403 Opens Soon

Bloomington Greek restaurant Topo's 403 (403 N. Walnut St.) is set to open during the first week of August. Chef de cuisine Jason Shoulders will head the menu, himself a former member of the culinary team at Oakleys Bistro and sous chef at Restaurant Tallent (which is owned by Topo's consulting executive chef, David Tallent). Right now, the staff is busy getting table tops and flatware and finalizing the menu.

James Beard 2013: Let the Games Begin

Seven of Indiana’s top culinary dogs are strutting their stuff as 2013 James Beard Foundation nominees, selected from more than 44,000 online entries in 20 categories. Last week, the foundation unveiled its "long list" (421) of the year's semifinalists—which will be cut down to the final list of nominees on March 18 during a press brunch in Charleston, SC. (NOTE: nominations will also be announced live via the Foundation’s Twitter feed.)