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Goose the Market

Hot Chicken Sandwich
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Swoon List: Upland FSQ, The Legend, Goose The Market, And More

Fall flavors that go beyond pumpkin spice. But, OK, there’s pumpkin spice stuff, too.

Five brightly-colored mason jars containing different types of pickles in Kool-Aid
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Swoon: Kool-Aid Pickles

Pucker up.

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The Feed: Rabble Coffee, Croute, and More

Rabble Coffee to open a Little Bike Barn out back.

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Six Subterranean Spots To Hunker Down For Snowpocalypse 2019

Oh just stay home and watch football.

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The Feed: Goose The Market Goes Hollywood

Tune in tonight as The Cooking Chanel visits Chris and Mollie Eley at Oca.

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The Feed: New Directions For Chefs Greg Hardesty And Craig Baker

Stay tuned for more details on Greg Hardesty’s mysterious new venture, Studio C.

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The Feed: A Chef Shift At Liter House

What’s next for chef John Adams?

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The Feed: 100 Years Of Workingman’s Friend

Plus, more from Greiner’s and a recap of recent restaurant closings.

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Oca To Open At Sun King Brewing This Week

Meat and beer: a perfect marriage.

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Introducing: Oca

Nearly a decade to the day that he opened Goose the Market, the neighborhood gourmet grocery that revolutionized how locals think about charcuterie and put Indy on the nation’s artisan-meats map, Chris Eley will open a second beer-friendly sausage and sandwich counter inside Sun King Brewing’s tap room on College Avenue. Named Oca, which translates […]

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The Feed: Nook, LouVino, and More

Southern comfort in Fishers and macaroni-and-cheese anticipation.

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The Feed: Crispy Bird, Sun King , and More

Crispy Bird is the word, and—locate your stretchy pants—food festival season is upon us.

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Taste Test: Indy’s Housemade Meats

Housemade meats have changed the charcuterie game at area restaurants. We sampled some of the best.

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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.

JowlBacon
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Flavor of the Month: Jowl Bacon

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

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