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.
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.
Locovore, food trucks and snackification among other trends are gaining momentum in the Indianapolis area.
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.
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.
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.
The Mississippi Delta has its hot tamale trail. Alabama and Texas boast a Southern BBQ byway. Now Indiana is getting in the
game with planned candy and pork tenderloin trails. State boosters are looking to tap into a growing travel industry niche: