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Cunningham Restaurant Group

Wood-fired wild mushrooms at Union 50
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Union 50

No. 16 – Union 50 proves that when you have a menu adventurous enough to offer a smear of roasted bone marrow alongside fish and chips with powdered vinegar, you don’t have to follow the standard rules of engagement.

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Best Restaurants: Waiting List

A handful of contenders for Top 25 inclusion didn’t open their doors before our deadline. Here, the places we’re keeping a close eye on this year.

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January’s Foodie of the Month: Mike Cunningham

With a portfolio featuring Mesh, Bru Burger Bar, and Union 50, Mike Cunningham is reimagining the dining experience one restaurant at a time with Cunningham Restaurant Group.

rocket-88-bacon-doughnut
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Eat Sheet: Rook, Rocket 88, and More

Indy dining news this week features Rook closing before a move, Rocket 88 opening in SoBro, and Cunningham Restaurant Group opening a dinner-only spot.

Union 50
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No. 3: Union 50

Competing with the slew of Union 50excellent cocktail bars along Mass Ave is a tall order. Even taller? The spectacular 20-foot-high wall of backlit liquor bottles at Union 50.

Photo by Tony Valainis
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Best New Restaurants 2015: Union 50

Union 50 has become the coolest place to eat (and be seen eating) in town.

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Eat Sheet: Libertine, Cunningham Restaurant Group & More

Libertine delays its big move to Mass Ave, and Mike Cunningham plans to open yet another restaurant downtown.

Charcuterie choices ranging from mortadella to vegan fig "salami"
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Labor of Love: A Review of Union 50

If you want to know where the real action is at Union 50, Cunningham Restaurant Group’s natty new spot for broad-shouldered American fare, look no further than the bustling pick-up window into the kitchen.

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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 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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