×

25 Best Restaurants

AmandaApril
Read More

Editor’s Note, April 2016: 25 Best Restaurants

Curious about how the Indianapolis Monthly dining team developed its ranking of 2016’s 25 Best Restaurants? Read on for an explanation.

1214-johngreen
Read More

Our Top 10 Features of 2014

From Glenda Ritz to grief, Larry Legend to largesse left to an Indiana city, here are this year’s top feature-length stories and cover subjects.

Read More

10-01 Food & Drink

The essential order is a heaping plate of fried chicken, piping hot and crunchy atop a mound of mashed potatoes doused in mushroom-studded gravy.

0514_FRANK1.jpg
Read More

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.

0514_ADAMS1.jpg
Read More

Bluebeard

The revolving menu of complex dishes, such as the thin slivers of lamb tongue fanned out amid dollops of tart ricotta tzatziki, remains the city’s most inspired source for quirky gourmet.

0514_FRANCE1.jpg
Read More

Cerulean

In a hotel with eye-popping art installations such as a flock of birds carved out of old LPs and a portrait of Madam Walker made from combs, the dishes at this restaurant are the real attraction.

Read More

Delicia

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.

Read More

Divvy

The restaurant might have gotten serious about the food, but eating it—in a dining room that looks like Alice in Wonderland’s SoHo loft—is still seriously fun.

Read More

Indigo Duck

With new chef Ryan Kernodle in charge of the food, the kitchen continues to crank out delightfully elaborate dishes that are worth discovering over and over again.

0514_NELSON2.jpg
Read More

Late Harvest Kitchen

Chef Ryan Nelson’s protein-and-starch–heavy plates leave you writing them into your dying wishes as the last meal you want to partake of on Earth.

Read More

Libertine Liquor Bar

Chef Paul Haveck’s ability to interpret otherwise intimidating dishes, like Southern-fried sweetbreads and roasted bone marrow, into table favorites keeps us coming back.

0514_BAKER1.jpg
Read More

The Local Eatery & Pub

On any weeknight, you might see a family huddling over plates of braised beef cheeks, a mom feeding hummus to her toddler, or a child munching happily on the remnants of her father’s duck wings.

Read More

The Loft at Traders Point Creamery

If the farm-to-fork restaurant wanted to coast on the grounds’ pastoral allure, it would probably do just fine. Fortunately, chef Brandon Canfield gives the kitchen the respect it deserves.

Read More

Meridian Restaurant & Bar

The glorious excess of dishes served amid the log walls and votive candelabra of Meridian-Kessler’s showpiece restaurant have a flair for the dramatic. But the flavors steal every scene.

0514_HERALD1.jpg
Read More

Napolese

At the Meridian-Kessler location, an intimate, dimly lit, dining room is built around an exposed hearth oven, and the pizza gods shine a heavenly spotlight on executive chef Tyler Herald as he puts on a master class in pizza perfection.

X
X