Skepticism is understandable when it comes to seafood dining in the Midwest. Here’s a reason to believe.
Just don’t expect all the info you need to be on the menu.
Chef Oya’s The Trap is a hole in the wall with its own flavor.
Broad Ripple’s new BurgerFuel piles on the unexpected toppings
A spin-off of a New Orleans sushi restaurant, Chiba is owned by a couple who met during their work with Andretti Autosport.
The new variant has streamlined the menu, cut back on the seating, and shifted to an order-at-the-counter setup.
From the outside, The Owner’s Wife seems to be doing its best to keep anyone from knowing it’s a restaurant and bar.
Without inside tables, a wait staff, or even plates, Joe’s Next Door is still worth visiting.
Rodizio Grill brings Brazilian-style table-side meat cutting to Carmel.
After a second trip to Mile Square Bistro, what lingered were the flavors and not the cost.
The airy spinoff of its farm-to-table Broad Ripple namesake stresses simple dishes with natural ingredients.
Freddy’s Frozen Custard & Steakburgers dares to tread in Steak n Shake territory.
Broad Ripple’s The Nook manages nicely, even without its own kitchen.
If you’ve been in Indy long, you should know exactly where I’m talking about when I say The Vanguard is above The Casba Bar.
Hot Chicken, a Southern treat, dominates the menu at this newcomer.
The unexceptional exterior hides a comfortable restaurant where friendly service, nice presentation and fair prices cover for adequate food.
Making a restaurant succeed anywhere is a challenge. Trying to make it work in the Village of West Clay has proven to be an even greater one.