Haberdasher Artisan Distillery will take over the former location of Richard’s Brick Oven Pizza on South Main Street in Franklin.
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TikTok food critic Tommy Barrett wants to find the best pizza in Indiana during a summer festival on Monument Circle.
Read MoreCastiron has operated in stealth mode since late last year and already has hundreds of users of its beta program.
Participants can receive rewards for visiting hundreds of food and drink establishments across the state, as well as deals and discounts from the venues.
When a flight delay caused a late check in or a business meeting ran overtime, the on-site eatery at your hotel was the meal of last resort—and was nearly always approached with low expectations. That may still be the case in some areas, but it certainly isn’t in downtown Indianapolis.
Pacers Sports & Entertainment on Wednesday unveiled a concessions menu that includes some of the most diverse food options in the history of Bankers Life Fieldhouse.
A new report found that, from 2011 to 2016, the number of bonded wineries in the state grew nearly 60 percent, to 116. In contrast, the state had just 31 wineries in 2001.
Developed in collaboration with longtime local food expert Jolene Ketzenberger, the guided tours offer an afternoon of culinary adventure along the eight-mile downtown trail.
There’s no shortage of places to have a great lunch in central Indiana. But where do you go to close the big deal? IBJ asked locals where they like to go when it’s all on the line.
Indy Brew Bus LLC, which offers beer-tasting tours to craft breweries in Broad Ripple and downtown, is adding a route to Johnson County.
Indiana beers and wines will be available this summer for the first time in seven decades, but there will be several limitations on their sale.
Locovore, food trucks and snackification among other trends are gaining momentum in the Indianapolis area.
Travel writers’ annual meeting is a coup, but pressure is on to score a good impression
The trails feature more than 90 locally owned food destinations in six regions stretching from northern to southern parts of the state. They were launched as part of Visit Indiana Week.
Now in its second year, the Wishard Slow Food Garden grows produce for local markets, restaurants and residents alike. And from 11 a.m. to 2 p.m. on Thursdays, consumers can sample some of the harvest as the Duos Indy Mobile Kitchen sets up shop a few steps away.
Do you need a culinary degree to be an executive chef? How do you serve hundreds at a time? What's the difference between cooking for Hoosiers and Floridians? Michelle Matiya boils it down.
Mirroring the popular Devour Downtown event, Chowdown Midtown features 34 restaurants in the Broad Ripple area offering specific menu options for the set price of $30. The event runs through June 16.
Republican Rep. Robert Cherry of Greenfield says alcohol sales could provide needed revenue to the State Fair and allow the event to showcase Indiana wine and beer.
First-of-its-kind event in Indianapolis showcases what’s known as the slow food movement, which promotes the benefits of producing
plants, seeds and livestock for local consumption.
While fast food remains a favorite for value-minded patrons, several higher-end restaurants in the Mile Square and its nearby
environs have decided in the last year to pull the tablecloth out from under their lunch service.
A state-run program aimed at boosting business for local artisans—ranging from painters to syrup makers—and
turning them into a draw for tourists is in jeopardy because of dramatic funding cuts.
If all outdoor dining were as comfortable and stress-free as Sky City Cafe’s, maybe I’d do it more often.
