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Plow & Anchor

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Unspoken Rules of Devour Indy

Three “restaurant week” events have combined into one. Here’s a playbook.

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Destination Dining: Chef’s Picks

Jonathan Brooks told us what he really thinks about Gray Brothers. We have to agree.

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This Map Proves You Don’t Need a Car for Indy’s Top Restaurants

Our July 2016 profile on Payne illuminated his next big ideas, but we are still in awe of the Trail, so we compiled a list of some of those must-stop restaurants along the Cultural Trail.

Peterson
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Here’s the Boeuf: Indy’s Dolled-Up Burgers

These top local toques may be cooking up some of Indy’s most creative plates, but they couldn’t resist adding a dolled-up burger choice to their innovative menus.

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Plow & Anchor’s Red Grouper

Unlikely surf-and-turf partners get chummy on this fresh, chef-inspired plate.

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Flavor of the Month: Pickled Mustard Seeds

Sometimes referred to as mustard caviar, the garnish looks and behaves texturally like its pickled-roe namesake, without the staggering price tag.

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Plow & Anchor

No. 12 – Grab a seat at the restaurant’s raw bar for super-fresh oysters or an ever-changing tuna poke.

Eagle
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Devour Downtown Highlights

Whether you’re participating in Devour Downtown for the first time or the 11th, be sure to take a few friends along to sample as much Indy cuisine as possible.

Pecan pie at Foxgardin
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Swoon List: FoxGardin Kitchen & Ale, Plow & Anchor, and More

The five dishes you must try this week, including FoxGardin Kitchen & Ale’s made-from-scratch pecan pie.

Green-pea soup at Plow & Anchor
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Swoon List: Plow & Anchor, Subito, and More

The five dishes you must try this week, including Plow & Anchor’s rich, creamy green-pea soup.

The Leslie Knope waffle doughnut at Rocket 88
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Swoon List: Rocket 88, Plow & Anchor, and More

The five dishes you must try this week, including Rocket 88’s chocolate-waffle doughnut.

Erikas Place Pot Roast Melt
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Lunch: Top of the Stack

Sandwiches have come a long way since Mom packed Wonder Bread ham-and-cheeses in our sack lunches. Those classic combos get reimagined at local spots with house-cured meats, imported ingredients, and housemade aiolis.

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Farm-to-Table Talk with Jon Godar & Toby Moreno

The Plow & Anchor chef meets the Eli Creek Family Farms pigs supplying his restaurant.

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Eating Homegrown: Ways to Enjoy the Produce Chefs Love

Three options for bringing the lush produce chefs use at local restaurants home to your kitchen

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John Adams Takes on the Kitchen at Flatwater

Owners Michael Yount and Allen Miller tap Adams to spruce up their Broad Ripple restaurant’s offerings.

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