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pizza

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Recipe: A Summer Pie from Pizzology

Every pizza is a carefully crafted concoction from head chef Scott Herold and his staff, who collaborate on multiple taste tests before a creation makes the bill of fare.

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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.

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Pizzology

The Neapolitan-style pizzas are straightforward, with only five red-sauce varieties, each one garnished with Smoking Goose proteins and hand-pulled mozzarella.

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Meryl Streep at IU: 'I Thought I Was Too Ugly to Be an Actress'

“Many of my friends woke up at 3 years of age and said, ‘I have to be onstage.’ I never had that,” Streep said to her Bloomington audience. “I’ve always been an omnivore, interested in way too many things, but I found the one profession that fed all my appetites.”

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Jockamo's Mick McGrath Goes After a Bigger Slice

One of the four founding owners of Jockamo Upper Crust Pizza in Irvington, Mick McGrath knows that a wait list and a packed room are signs that business is good.

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Foodie: Ed Sahm Plays with Fire

“I loved making my own dough, and I always wanted to open a pizza place, but time gets away from you,” he says.

Frittle Candy, The New Indy Must-Do List
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The New Indy Must-Do List: Eat This

So you’ve munched on corn at the Indiana State Fair and had your mouth set afire by a certain shrimp-cocktail sauce. But what are the modern-day rites of passage? We have answers.

Rockstone, located in Fishers, doesn
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New Flame: A Review of Rockstone Pizzeria Pub

The pizzas lean more in the direction of adventurous than gourmet, with oddball ingredients playing together nicely.

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Spotted: Martha Stewart at Napolese

She enjoyed buffalo margherita pizza, vegetarian double chopped salad, and dessert at the downtown location of Indy’s own Martha Hoover’s Neapolitan-style pie spot.

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Burning Desire: A Review of Coal Pizza Company

If you have spent any time at all with an East Coast expat, you’ve probably been apprised of the embarrassing state of pizza in Indianapolis—our dearth of pizzaioli dusted in doppio zero flour, dough spiked with mineral-rich water, and slices that fold neatly down the middle. But when a place like downtown’s Coal Pizza Company comes along, cooking its pies in a 900-degree oven in the big-shouldered tradition of America’s first pizzerias, redemption is served by the slice.

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Review: Tavern on South

Given the stranglehold sports fans have on this town, as well as a certain big game Indy expects to host next winter, it’s surprising that the two-story brick storefront near the industrial corner of South and Minnesota streets remained untapped as long as it did. Little more than 100 feet from Lucas Oil Stadium, Tavern on South is a spiffy surprise—a sportingly handsome spot where your game-day eats might be drizzled with a shagbark hickory–soy syrup or arrive with a side of pistachio couscous.

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