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Greg Hardesty

A generous portion of white fish over a light brown transluscent broth of dashi and kimchi
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Swoon: Studio C

Sea bass over kimchi at Studio C.

A woman prepares coffee behind the high wooden counter at a barbershop.
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April’s First Bite

Catch a buzz while getting a buzz cut at Commissary Barber & Barista.

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The Feed: Greg Hardesty’s Studio C

At his new mixed-use space, Greg Hardesty is the chef, coffee maker, culinary instructor, and go-to source for hard-to-find ingredients.

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Introducing Greg Hardesty’s Studio C

“Because that’s all I’ve ever really cared about. It’s never been about money or fame, just how good I can get at this craft of cooking.”

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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: Festiva’s Ownership Change And A New Gig For John Adams

George Munoz, formerly of La Chinita Poblana, is taking over at Festiva. Founders Peter George and Tom Main to remain minority owners.

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Ukiyo, Neal Brown’s Latest, Begins December Bookings

Bookings now accepted through the end of the year.

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The Feed: Recess, Ukiyo, and More

Saying goodbye to Recess and 10-01 Food & Drink.

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Happy Trails, Chef Hardesty

SoBro prix fixe fave Recess is closing, and Neal Brown’s Ukiyo will replace it.

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Recess

No. 8 – No one tells us what to eat—except Greg Hardesty, the Recess chef-owner who has been crafting a prix-fixe menu at his SoBro mainstay since 2010.

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Prized Plates: Indy’s James Beard Semifinalists

Your guide to Indy’s 2016 James Beard Awards semifinalists.

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February’s Swoon: Sea Change at Recess

Last fall, Hardesty (whose first Indy restaurant was H2O Sushi, let’s not forget) added a selection of raw-bar nibbles, like $3 Montauk oysters and bowls of scattered sushi, to the standard set.

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Three Models for Indy’s Hot Neighborhoods

A strong sense of community pervades one little downtown neighborhood populated with charming 1800s Victorians.

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Recess/Room Four

At Room Four, customers may quibble over taco choices—carne asada or rockfish—or opt for a Fischer Farms cheeseburger, a backyard memory revised to succulence by a master who appreciates simple food as much as esoteric fare.

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