DINING: Mass Ave diners finally have opportunity to study Pizzology
Airy atmosphere and friendly service, combined with relatively simplistic combinations built from largely farm-fresh ingredients, help keep this pizzeria from being intimidating.
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DINING: New Anchor at Ambassador could turn around troubled spot
Plow & Anchor is the latest eatery on the ground floor of the Ambassador. The pleasures start with Salt Cod Croquettes.
DINING: North End Barbecue brings local farm flavors to Nora
The main event, of course, is the meat. The mounds and mounds of meat.
TRY THIS: Water coasters at Splashin’ Safari
You can have roller coasters; I’ll take these wet rides. Plus, what’s new at Camp Rudolph.
DINING: Marsh markets lunchtime meals
No fine dining establishments in central Indiana is likely to have as much of an impact on the dining habits of local residents and workers as the new downtown Marsh Cafe.
DINING: Pub brings Irish fare to Mass Ave
Nine Irish Brothers brings bangers and mash to Mass Ave. New pub also features live music.
DINING: Pint Room taps into Carmel’s burgeoning burger market
Is it better than Bub’s? Livelier than Scotty’s? I dodge both questions.
DINING: Newcomer Union 50’s creativity marries cuisines
Mass Ave around the intersection of Massachusetts Avenue and East Street has been bursting lately with new dining options. Here’s the latest.
DINING: Cultural Trail lands quirky hops stop
A strip of restaurants has turned a previously anonymous stretch of real estate into a culinary destination. The latest neighbor: Chilly Water Brewing Co.
DINING: Chicago-based Yolk changes the way CityWay does breakfast
Its Chicago prices could use a little modification, but this newcomer shows style.
DINING: Bar should be set a little higher on promising new taqueria
At BarRio Taco & Tequila Bar, the elements are in play but the recipe doesn’t quite work yet
DINING: A Utah-based chain deli piles on the meat at CityWay
Gandolfo’s New York Delicatessen fills in the empty spot vacated by Orange Leaf.
DINING: DIY restaurant Sushi Boss creates new roll model
It seems like every month, a new “pick-your-own-ingredients-and-move-down-the-line” eatery is opening, putting the pressure on diners rather than a chef to get the combination just right.
DINING: In the outpost of Zionsville, a trailblazing Cowboy gets cooking
While it might sound like a naughty “Blazing Saddles” villain, Salty Cowboy is actually a worthy addition to the town’s dining lineup.
DINING: Sandwich shop pleases with cheeses
Thanks to a “Shark Tank” score, Tom + Chee is spreading. Thoughts on its first Indy location.