INSIDE DISH: Venezuelan chef keeps day job, hatches big plan
Daniel Blanco took a serious shot at the restaurant biz, working 19-hour days as both a truck driver and owner of a South American eatery, with more on the way.
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New local restaurants open for business
The former owners of Arturo’s have opened another eatery, this time in Carmel’s Arts & Design District.
DINING: Getting the royal treatment at Thai Castle
Second in a month-long look at restaurants within easy reach of Carmel’s new Palladium.
INSIDE DISH: Recess owner keeps it simple, plans expansion
After initial trepidation over its chef-centric concept and urban location, Recess' Greg Hardesty plans to open another school-themed eatery.
Retailers scout new Indy-area locations
Several restaurants, including three pizza chains, and an adult-oriented retail store are planning new locations around the city.
INSIDE DISH: Saffron Cafe surges in second year
After a $150,000 startup and skin-of-their-teeth opening in 2009, sales at downtown's Moroccan eatery have spiked as word has spread.
Steak n Shake’s annual profit sizzles
The Indianapolis-based restaurant chain grew pretax profit in fiscal 2010 to $37.7 million, a 331-percent increase compared with the previous fiscal year.
INSIDE DISH: Irvington favorite breaks off slice for Greenwood
The owners of Jockamo Upper Crust Pizza had seen other local eateries sink after expanding. They weighed many risks before pulling the trigger.
Ad Age: Steak n Shake seeking new agency
Two years and at least two advertising agencies after ending a long-term advertising deal, Steak n Shake is reviewing pitches from agencies interested in its business, according to a report from industry publication Advertising Age.
INSIDE DISH: Santorini to return in short order
Owner Taki Sawi received a crash course in getting a restaurant back on its feet after a catastrophic fire on Oct. 11. The Greek eatery is slated to reopen in mid-December.
Moe & Johnny’s owner files for bankruptcy reorganization
Owner Chuck Mack says popular tavern and restaurant Moe & Johnny’s, open in Broad Ripple since 1996, is in no danger of closing despite the Chapter 11 filing.
Noble Roman’s reports loss
Costs related to discontinued operations prompted the loss for Noble Roman’s, which is shelving its traditional store model in favor of offering its products in convenience and grocery stores.
Rock Bottom Brewery tries to hang onto downtown lease
Downtown landlord John Goodman has rejected Rock Bottom Brewery’s attempt to renew its lease for five more years. The restaurant has occupied 14,600 square feet at 10 W. Washington St. since June 1, 1996.
INSIDE DISH: Entrepreneur eschews MBA, opens French cafe
Emilie Myers is getting all the practical experience she can handle as she and her mother (owner of Zionsville’s late The Pie Safe) try to push La Mie Emilie into the black.
Santorini owner vows to rebuild after fire
An early-Tuesday blaze destroyed the Fountain Square restaurant that Taki Sawi opened in 2001. Fire officials estimate damage between $800,000 and $900,000.
INSIDE DISH: Cajun couple plays to strengths
Deb and Carter Hutchinson, owners of Mooresville's unlikely Creole hotspot Zydeco's, have made a living through their gifts for shifting gears. Created on little more than a whim, the eatery thrives on its out-of-left-field approach.
Biglari adjusts controversial pay proposal
The parent company of Steak n Shake restaurants has scaled back a controversial pay package for its CEO in hopes of securing shareholder approval of the plan at a rescheduled special meeting.
INSIDE DISH: Sales slacking, Smee’s owner seeks solutions
The recession, competition and maybe even familiarity have pushed Tim Smeehuyzen’s north-side haunt into the red.
Fried chicken franchises, Argentine eatery call it quits
Five Popeyes restaurants in Indianapolis owned by one franchisee close down, as does downtown eatery Taste of Tango.
JW Marriott picks top chef
A former executive chef at an upscale Louisville hotel will lead culinary operations at the 1,005-room JW Marriott, which will feature two major restaurants and 100,000 square feet of catering space.