Subscribe & Save!
Subscribe now and save 50% off the cover price of the Indianapolis Monthly magazine.
×

Bluebeard

nduja_feature.jpg
Read More

Spread the Word on ‘Nduja

Born on the Calabrian coast of southern Italy, the spreadable salami ’nduja is made of ground dried hot peppers blended with fresh pork before curing. Where to find it in Indy.

scaletowidth.jpg
Read More

Taste Test: Indy’s Best Pickles

These Indy pickles are kind of a big dill.

Tom and Ed Battista
Read More

The Feed: Open Society Public House, a New Project for the Owners of Bluebeard, and More

Indy dining news this week includes Ed and Tom Battista’s upcoming project, the launch of Open Society Public House’s coffee program, and the grand opening of Primanti Bros. sandwich shop in Noblesville.

Aji guajillo chicken atop hominy puree with yuca root slaw
Read More

Swoon List: Rev Edition

We ate our way through two pavilions of food vendors at the Speedway’s third annual Rev event on Saturday night. We’re putting these dishes on victory podium.

Read More

Bluebeard

No. 14 – Amid all the Midwest-is-best chest-thumping going on right now, this is still the place we want to be.

Read More

A New Leaf: Super Micro Greens Co.

The Super Micro Greens Co., a year-round micro-farm, produces vegetables and herbs out of the Stutz Building using a bioponic system that doesn’t require soil.

VaAveMap
Read More

Virginia Avenue Is Indy’s Eat Street

Over the last few years, an enterprising group of restaurateurs and entrepreneurs seized on an opportunity to turn this strip into Indy’s hippest address for restaurants, breweries, markets, and bars.

Read More

Bread Winner: Charlie McIntosh

Cranking out artisan loaves at Amelia’s bakery, Charlie McIntosh rises above the rest.

Rocket 88
Read More

Chew Your Brew

Indy chefs are using locally roasted beans in surprising, often savory ways. But their caffeinated treats—like these recent creations—come and go, so stay on your toes.

John Adams
Read More

Posh Spice: A Review of Marrow

Marrow is as complex as its own deep, rich vegetable curry. If this food needs some kind of user-friendly portmanteau, may we suggest globalicious?

PETITE-CHOU-photosize-1
Read More

Prized Plates: Indy’s James Beard Semifinalists

Your guide to Indy’s 2016 James Beard Awards semifinalists.

JowlBacon
Read More

Flavor of the Month: Jowl Bacon

Goose the Market sells the home version, maple sugar–cured, hickory-smoked, and rubbed with peppercorns and coriander.

Pioneer Review
Read More

Farm to Turntable: Review of Pioneer

“A lot of the menu choices had to do with the history of Fountain Square, which was predominantly settled by Germans, Italians, and people from northern Europe. This is where the cultures collided in this city. Literally, where I am standing right now.”

The Creamy Shrimp Creole and Grits at Georgia Reese
Read More

Swoon List: Georgia Reese’s, Tulip Noir, and More

The five dishes you must try this week, including the Creole shrimp and grits at Georgia Reese’s.

The colorful fabric-covered dining room banquette
Read More

Marrow Opens in Fountain Square

John Adams gets soulful at his new Fountain Square venture, Marrow.

X
X