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Inside Dish
INSIDE DISH: Bonge's Tavern survives, thrives in the boonies
May 31, 2010
Mason King
Despite setbacks including a devastating lightning strike, Tony Huelster of Bonge's Tavern
has turned the middle-of-nowhere eatery into a dining hotspot.
INSIDE DISH: Ambrosia's Pizzi hits learning curve
May 21, 2010
Mason King
Local restaurateur Gino Pizzi refocuses his new downtown locale after unexpected challenges, including higher costs
and lackluster lunch business.
INSIDE DISH: Real estate deals central to success for Santorini
May 14, 2010
Mason King
Shrewd moves have allowed restauranteur Taki Sawi to cement Santorini Greek Kitchen in Fountain Square and pave the
way for future expansion.
INSIDE DISH: Brugge Brasserie brews plans for expansion
May 7, 2010
Mason King
The
Broad Ripple-based brewpub's owners bet its Belgian beer and vittles will go over just as well outside Indy. But first
they need $1 million from an investor, in part to streamline brewing.
INSIDE DISH: Papa Roux pops after stumbling at the start
April 30, 2010
Mason King
Art Bouvier fled his corporate IT gig to open a small Cajun place without
a business plan or prior restaurant experience. After a number of blunders, Papa Roux looks like it will pan out.
INSIDE DISH: Mug-n-Bun rides on 50-year formula
April 23, 2010
Mason King
IBJ's new video feature on restaurateurs tries curbside
service at Speedway's Mug-n-Bun, unchanged in concept since the 1960s but now sporting subtle tweaks.
INSIDE DISH: Restaurateur rebounds with Pizzology
April 16, 2010
Mason King
After a sales slowdown during the recession forced him to close the high-end eatery L'explorateur, Neal Brown mulled
a move into Neopolitan-style pizza with friendlier price points. The result—Pizzology Pizzeria & Pub—is off
to a profitable start.
INSIDE DISH: Harried chef at R bistro tries to keep it fresh
April 9, 2010
Mason King
In IBJ's new video feature on front-burner business issues that vex restaurants, Regina Mehallick
of downtown's R bistro mulls the financial and personal demands of running a chef-owned eatery with a menu that changes
every week.
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Saw the Indy Men's Chorus "Music of Gilbert & Sullivan" at the Indiana Historical Society on Sunday evening.
Temporary workers are not "tools" they are people and companies that keep large amounts of temp staff are cheating.
I miss having them around. I hope one of their stores is in the general Meridian/86th Street area. I will make good use of it.
The Fringe! Plus, the simple fact that there are so many local faves in such close proximity to each other.
I remenber, watching the toll road, being built, through South Bend, when I was 10 years old. I believe, back then that it was estimated, that the toll road, would be paid for in 20 years and then it would be free. I am now 71, what happened? Since the power is in the people, by that, I mean that, we the people are in total control of everything. I, suggest that no one ever use the toll road again, let it go broke. We the people can control the price of everything, from groceries to gas, if we would just do it. If we don't pay the asking price, the sellers will lower the price and if we wait awhile, they will lower the price to what we accept as reasonable. I would like to know why a highway like interstate 94, is so well maintained, a much better highway, than the toll road, but has no tolls. I would also like to know why, a sitting governor, with a term limit, maximum of eight years, can lease, public property, for 75 years. Even though I have transponders in both of my trucks and will not be affected by the increase, I have been and will contine to avoid using the toll road. I make many trips from northern Indiana to Chicago, every year, and I prefer the better highway, I94!