DINING: Chancy upgrade at IUPUI eatery
Chancellor's has high aspirations, with a seasonal, locally sourced menu clearly designed to appeal more to diners on
an expense account than college students on a budget.
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INSIDE DISH: Iozzo’s endures heat of first year
In a first year filled with adjustments, fledgling restaurateur Katie
Harris of Iozzo's outlines lessons learned from the $350,000 start-up and fluctuating sales.INSIDE DISH: Sun King brewery blazes past initial sales goals
Founded in 2008, Indy's first production brewery in decades already has blitzed five-year goals and plans to ramp up capacity to as much as 12,000 barrels per year, says co-owner Clay Robinson.Science, creativity key ingredients for Sun King brewer
Since its first tapping about 13 months ago, Indianapolis- based Sun King Brewing Co. has generated a noticeable buzz—pun intended—in the craft beer community.INSIDE DISH: Sales slacking, Smee’s owner seeks solutions
The recession, competition and maybe even familiarity have pushed Tim Smeehuyzen’s north-side haunt into the red.INSIDE DISH: Cajun couple plays to strengths
Deb and Carter Hutchinson, owners of Mooresville's unlikely Creole hotspot Zydeco's, have made a living through their gifts for shifting gears. Created on little more than a whim, the eatery thrives on its out-of-left-field approach.INSIDE DISH: Entrepreneur eschews MBA, opens French cafe
Emilie Myers is getting all the practical experience she can handle as she and her mother (owner of Zionsville’s late The Pie Safe) try to push La Mie Emilie into the black.INSIDE DISH: Santorini to return in short order
Owner Taki Sawi received a crash course in getting a restaurant back on its feet after a catastrophic fire on Oct. 11. The Greek eatery is slated to reopen in mid-December.INSIDE DISH: Irvington favorite breaks off slice for Greenwood
The owners of Jockamo Upper Crust Pizza had seen other local eateries sink after expanding. They weighed many risks before pulling the trigger.INSIDE DISH: Saffron Cafe surges in second year
After a $150,000 startup and skin-of-their-teeth opening in 2009, sales at downtown's Moroccan eatery have spiked as word has spread.LEADING QUESTIONS: Carson talks Congress, whips, soft rock
U.S. Rep. Andre Carson on his new duties, earmarks, anti-Islam rhetoric, and his love for smooth tunes.INSIDE DISH: Recess owner keeps it simple, plans expansion
After initial trepidation over its chef-centric concept and urban location, Recess' Greg Hardesty plans to open another school-themed eatery.INSIDE DISH: Venezuelan chef keeps day job, hatches big plan
Daniel Blanco took a serious shot at the restaurant biz, working 19-hour days as both a truck driver and owner of a South American eatery, with more on the way.INSIDE DISH: Squealers goes whole hog on franchising
Jeff Yater has ushered his meat-lovers concept from the barbecue competition circuit to two Indy-area restaurants. Now he wants to recruit wannabe franchisees with $500,000 and a passion for chicken, beef and pork.INSIDE DISH: Egyptian Cafe posts hot profits, fears smoking ban
Mohey Osman has breathed life into a Middle Eastern tradition at the Broad Ripple eatery and hooka bar, but a state smoking ban could choke the business.INSIDE DISH: Arsenal owners’ ploy is gaming plus grubbing
Gameroom lords Andrew Chang and Troy Branam want players to come for Dungeons & Dragons and stay for the Wizards Gumbo.