Second Course: Press Time at Foundry Provisions
From the tomato soup–red brick exterior to the landscaped patio, the cafe has brightened a once-blighted block.
Happy hour isn’t just about cheap drinks, half-price appetizers and stimulating conversation anymore. Once a month, happy hour is also about purpose. At least it is for the people at Slow Food Indy, the local chapter of Slow Food USA. Sip, Slow Food Indy’s own version of happy hour, aims to bring together like-minded people to discuss good, clean, and fair food at some of the breweries and wineries in Indianapolis that practice those values.
If you’re a salmon fan, you’ve probably recently seen the name Skuna Bay Salmon on a number of menus. We’ve seen it at The Oceanaire (30 S. Meridian St., 317-955-2277), The Local Eatery and Pub (14655 N. Gray Rd, Westfield, 317-218-3786), Kona Jack’s (9419 N. Meridian St., 317-843-1609), Harry & Izzy’s (153 S. Illinois St. 317-635-9594), and Goose the Market (2503 N. Delaware St., 317-924-4944).
Hundreds of gourmets and gourmands alike braved the cold and crammed the parking lot of the Old National Centre Friday night for what proved to be Indy’s biggest food truck event. Featuring nearly 20 food trucks, local beers and wines, live music, and dj sets, this third monthly First Friday Food Truck Festival showcased a […]
An idea three years in the making, Smoking Goose (407 N. Dorman St.), a wholesale charcuterie from Goose the Market’s Chris Eley, is weeks away from its grand opening. The 12,000-square-foot space in the Holy Cross neighborhood will house sausage-making and curing equipment, and though the majority of the business will be in selling smokehouse and sausage offerings (packaged with the Smoking Goose label) to restaurants and stores around the country, Eley will open the doors to the public on select evenings, a la Friday nights at Sun King Brewery.