DINING: Square Rootz Deli shapes sandwiches with style
It’s easy to miss this new Fountain Square eatery, but it’s worth finding.
Andrea Muirragui Davis
Articles
Smulyan-led firm sues backer over failed Emmis deal
Emmis Communications Corp. CEO Jeff Smulyan’s JS Acquisition LLC is suing its one-time financier for backing out of a deal to take the Indianapolis-based media company private.
DINING: It’s goodbye SI, hello Mesh in Mass Ave makeover
The service is stellar. The menu is creative. The food is, well, yummy.
Yats owners pull out of upscale bar downtown
Two weeks after the soft launch of the long-awaited restaurant and bar on the first floor of The Ambassador apartment building downtown, Yats Restaurants has pulled out of the enterprise, leaving partner Tom Megenhardt to go it alone.
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.
DINING: It’s Turner’s turn at revamped Canterbury eatery
Named for hotel owner and local businessman Turner Woodard, Turner’s Restaurant maintains a cozy feel despite the decidedly
upscale environment.
DINING: Blu lunch just pretense for dessert
At Blue Moon Cafe, the difficult-to-resist pastry case is right inside the front door.
DINING: A chorizo line forms for Westfield Mexican eatery
There was nothing fancy about the neighborhood restaurant, but Queso Blanco was packing them in despite nearby competition from two of the nearly ubiquitous strip-mall chains.
DINING: Keeping customers happy an elemental test of eateries
Our waiter forgot to ring in our order. Mistakes happen, but how such problems are fixed says a lot about a restaurant’s culture.
DINING: Dog days in Broad Ripple at Gourmet Frank’s
I’m a grammar snob, which is one reason it took me so long to make the trek to Broad Ripple to try Gourmet
Frank’s. There is no Frank, just an unnecessary apostrophe—which I call the
Hoosier possessive—in the simple description of its star menu item: franks, as in hot dogs.
DINING: Off-the-trail eatery excels
My soiled shirt was a reminder of the best fish tacos I’ve had outside my dad’s kitchen.
DINING: Experiencing pub style, the Brockway way
Carmel eatery bills itself as the country’s first Dublin-inspired “industrial” pub.
In Carmel, a study in dough, sauce and cheese
I’ve often said that if I had to pick one food to eat every day, it would be pizza. After a couple of visits to restaurateur Neal Brown’s new place in Carmel, I feel compelled to revise that statement: If I had to pick one food to eat every day, it would be Pizzology pizza. […]
DINING: Barbecue joint offers smoked Southern comfort (food)
Second in our month-long series of “House” restaurant reviews.
DAVIS: Finding (and keeping) clarity through cancer
Almost eight months ago, I used this space to share the new perspective on life I discovered as a side effect of my battle
with cancer. A lot has happened since then, and I’m still marveling at the difference—even as I struggle to hold
onto it.
DINING: Fishers diners need not fear Wolfie’s Den
Just walking into Wolfie’s Den made me want to take up hunting. Well, OK, maybe it just made me want to eat some meat.
Lilly Endowment’s assets drop more than foundation peers
Once the nation’s wealthiest foundation, Indianapolis-based Lilly Endowment now ranks ninth among its grant-making
peers. The endowment’s value fell 15 percent last year, to an estimated $4.8 billion.
DINING: Bearcats revs up for diners in the Stutz Building
Third in our month-long series of reviews of animal-named eateries.
Scotty’s owner planning to open microbrewery
Indianapolis restaurateur Scott Wise is moving forward with plans to launch Scotty’s Thr3e Wise Men Brewing Co., a microbrewery
that will produce craft beer for his eateries and the public. It will share space with another startup craft brewer.
Tech-savvy Scotty’s owner eyes national expansion
Scott Wise has five Scotty's Brewhouse locations and
is set to debut the Scotty's Lakehouse concept Monday. Within 10 years, he'd like to have
restaurants in the Southeast and on the West Coast.