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Trade Secret: Zesco’s Kitchen Gadgets

5 things you’ll love from the showroom of restaurant supplier Zesco.

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Eat Sheet: Lazy Frogg, Rev, and More

A new lakeside restaurant opens in Cicero, and celebrity chefs will return for the second annual Rev event.

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Top Five Indy Weekend Brunch Spots

For one, brunch is served on the third Sunday of each month in Mass Ave’s low-lit speakeasy.

Photo by Whitney Williams
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Q&A: Chef John Adams Dishes on What’s Next

And now for his next trick … John Adams makes a supper club appear.

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Crock Star: A Beef Stew Recipe from Soupremacy

Before anything hits the shop’s chalkboard menus, the owners and select patrons savor 10 of the best recipes and rank their favorites.

Hattie McDaniel serves individual versions at Peterson
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Recipe: Perfectly Peared at Peterson's

Hattie McDaniel twirls her magic wand (or spoon, rather), and familiar sweets, like this smoky-bourbon pear pie, become the high point of the meal.

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Alan Sternberg Creates Dishes Out of the Blue at Cerulean

He served at The Local and Mesh before taking over Cerulean’s head-toque position. There, he can do what he loves most: experiment with clean flavors and modern presentation.

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Eat Sheet: The Garden Table, Quills Coffee & More

The Garden Table in Broad Ripple nears an opening date, and Quills Coffee plans to open its first Indianapolis location this fall.

The North End Barbecue and Moonshine, September 2014
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Pit Boss: A Review of The North End Barbecue & Moonshine

Here, dry-rubbed ribs—of both the St. Louis spare and Memphis baby-back varieties—glide off the bone in big, porky mouthfuls.

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Dig IN Turns Five

More than 4,000 foodies and followers of the Indiana farm-to-table restaurant scene braved the humidity and intermittent sprinkles Sunday for the annual Dig IN food festival at White River State Park.

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Union 50 Joins the Cunningham Family

While no one would ever confuse chef Layton Roberts’ menu of dolled-up poutine, charcuterie boards, and fusion comfort creations with the fish fries and chili pots of yore, the Cunningham Restaurant Group has retained the essential charm of those Rust Belt social clubs at Union 50.

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Recipe: A Summer Pie from Pizzology

Every pizza is a carefully crafted concoction from head chef Scott Herold and his staff, who collaborate on multiple taste tests before a creation makes the bill of fare.

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Recipe for Success: Mike Cunningham and Co.

CRG churns out familiar dishes like pork tenderloin and filet medallions in comfortable, chain-like spaces skirted with padded booths and granite surfaces. But, boy, does it pay to play it safe.

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Black Market

Daily chalkboard specials, such as lamb-neck pappardelle, show chef Micah Frank’s drive to innovate, but we will never tire of his fried perch, his tangy-sweet duck buns, or his apple-brined pork chop.

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Diners in their funkiest casual wear dig into executive chef Miguel Cordero’s already-legendary dishes, such as deeply savory duck sopes, chorizo-rich queso fundido, and slow-braised short ribs.