A&E priorities include Broadway legend, improvised theater, more
Chita Rivera and the Improvised Shakespeare Company among highlights.
Chita Rivera and the Improvised Shakespeare Company among highlights.
The first act of IRT’s “The Two Gentlemen of Verona” might make you wonder why the show isn’t produced more often. The second act makes it clear.
A high school in Pennsylvania nixed a production of the Monty Python musical due to “homosexual themes.”
Javier’s Hacienda takes over the spot formerly occupied by El Sol. And, yes, the donkey is still there.
A good production needs to treat these familiar characters as people instead of icons and the songs as spontaneous bursts of emotional truth, not as a greatest-hits package.
When the fest announces its schedule, eyebrows may well be raised from those who think “truly moving pictures” is synonymous with “wholesome PG fare.”
Just name your favorite Aaron, Ludwig or Felix (which should give you some idea of the program).
Legendary singer-songwriter John Prine and comedian Mike Birbiglia among picks for this week.
Missed the fun from Atlantic City? Here are some highlights.
After more than 400 performances, Liberty Harris will end her DK run with the same show with which she began.
Thanks to a “Shark Tank” score, Tom + Chee is spreading. Thoughts on its first Indy location.
Annual “Quest for the West” exhibition stresses the familiar over the innovative. And that’s just how collectors like it.
Indy Jazz Fest, Kevin Kline’s return to IU, and more among this week’s choices.
Schedule begins and ends in Indiana with shows in South Bend and Indianapolis.
While it might sound like a naughty “Blazing Saddles” villain, Salty Cowboy is actually a worthy addition to the town’s dining lineup.
No question about it, “Five Brushstrokes” is bold. It’s also playful and welcoming.
Did Valerie Rockey spark your interest in dance? There are plenty of options this season.
A Colts kickoff concert, the Penrod Art Fair, and more highlight a week packed with options.
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.