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Ed Rudisell

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Rocks Star: A Review of Thunderbird

As consulting chef, Carlos Salazar assembled a menu of modified Southern dishes that are surprisingly complex for the bar-centric format.

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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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Rook

Carlos Salazar’s umami-rich mushroom dumplings, pork-belly steamed buns, and meat-on-meat pig-face hash have raised the culinary bar while channeling the true spirit of Asia’s great street-food snacks.

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Seven Indy Entrepreneurs Get Down To Business

How to start your own venture in a few simple steps—by the Hoosiers who know.

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Ed Rudisell Shares Tips for Finding Great Business Locations

“When scouting locations for Black Market,” he says, “we were looking for the same kind of neighborhood we knew in Fountain Square.”

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New in Town: Thunderbird

What this snug hideaway lacked in signage (just look for the “T” on the front door), it made up for in gritty-chic charm.

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Foodie: Carlos Salazar's Rookie Season

He had no interest in cooking until high school, when he taught himself to whip up scrambled eggs.

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Future Perfect: Chef Wish Lists for 2014

We asked some of Indy’s top chefs, bartenders, and restaurateurs to look into their crystal balls and predict some trends for 2014 that are either on their way or that they dream of seeing in the Circle City.

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Introducing: Dinner at Rook

Almost as soon as he installed himself in the kitchen in late August, Carlos Salazar was coining new dinner dishes that, while adding sophistication and breadth to Rook’s already funky menu, furthered Ed Rudisell’s goal of making Asian street-food standards worthy of a night on the town.

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Foodie: Sasathorn Rudisell of Siam Square

Bangkok transplant Sasathorn Rudisell is the secret ingredient in three of Indy’s top kitchens.

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Good Libations: Boozy Fruit

From bourbon-drenched cherries to lychee shrubs, cocktail garnishes go the handcrafted way.

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Rook Report: Banh Mi in Fletcher Place

The Nighthawk is a modified version of the nam sausages from Northern Thailand, where the links ferment as they hang.

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New in Town: Rook

Ed Rudisell’s much-anticipated, sure-to-draw-crowds Vietnamese sandwich shop opened quietly late last week in The Hinge building in Fletcher Place.

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Indy's 25 Best Restaurants 2013

From The Libertine to Recess and Oakleys to Bluebeard, Korean to Latin and sushi to steak, our critics chose the cream of Indy’s dining crop,. Who’s at the head of the table? Read on to find out.

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Q&A with Ed Rudisell

While being a successful restaurateur often means fussing over the smallest of details and logging late hours poring over the books in the back office, many restaurateurs like to get away from time to time to take a break and see what ideas they can bring back from the larger world of food. One local restaurant owner with a serious case of wanderlust is Ed Rudisell, who somehow manages to rack up impressive frequent-flyer miles despite his responsibilities at hit restaurants Siam Square (936 Virginia Ave., 317-636-8424) and Black Market (922 Massachusetts Ave., 317-822-6757), as well as his soon-to-open Vietnamese banh mi emporium Rook (719 Virginia Ave.). Most recently, he returned from a trip to Thailand with his wife, Sasathorn.

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