I have been waiting for this moment since November.
Not this letter. This weather. More specifically, this temperature. I am Brazilian. My body runs on heat and humidity. Every Indiana winter I survive feels like a personal achievement, and every spring that arrives feels like the universe finally remembering I exist.
So you can imagine my mood when I walked into a restaurant last June (jacket-free, finally, gloriously jacket-free) and was greeted by air conditioning on high. I had waited six months for that moment, and inside that restaurant—winter had never ended.
This issue is a love letter to eating in the outdoors, in the actual warmth. We’re hitting the Monon to find out what’s worth stopping for, chasing down Big Benz BBQ because great food trucks deserve to be sought out, and spreading out across Indy’s best summer patios. We also took a deep dive into the history of the margarita, which, if you ask me, is the most important journalism we’ve published yet. You’ll understand when you read it. A margarita in hand is strongly encouraged.
Indy in the summer is a different city. A better one. Go outside. Eat something good. Leave your jacket at home.
St. Elmo Steak House | The HC Tavern + Kitchen | 1933 Lounge | Harry & Izzy’s
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Edible Indy® staff and reader share the food and drinks that they are loving this summer. Check out their picks and try them for yourself.
GARNISHED OYSTERS
SUSHI DEN
233 S Delaware St, Indianapolis sushidenindy.com
ZACK NEITZEL ASSOCIATE PRODUCER, AGM
DETROIT-STYLE
DEEP DISH PIZZA
FUTURO
19 Cruse St, Indianapolis futuroindy.com
Sushi Den opened in 2024, but it still feels like a secret. The bright, verdant space serves authentic sushi, bento boxes, and hot entrees. The beer and wine menu includes sake-based mixed drinks. Don’t miss the fresh oysters, garnished with the chef’s accompaniment of the day like citrus ponzu and masago. The Naruto roll forgoes rice and seaweed for ribbons of cucumber, perfect for when you’re craving a lighter bite.
Futuro, on the east side of downtown Indianapolis, is perhaps one of the best pizza places in the entire Midwest. This is my favorite pizza spot in all of Indy and it is sure to deliver and fill you right up. My go-to is their classic Detroit-style deep dish pizza with pepperoni, which is high praise considering I grew up in Michigan! The cheese and toppings are super flavorful and the crust delivers a great crunch. Definitely a must-try in Indy!
ARROZ CON POLLO LIVERY
720 N College Ave, Indianapolis livery-restaurant.com
Livery’s arroz con pollo is a reminder that a simple dish, done right, can completely stand out. This elevated take brings together seasoned rice, tender grilled chicken, and a rich, velvety sauce that seamlessly ties the dish together. It’s comforting yet refined and thoughtfully executed. Paired with Livery’s vibrant atmosphere and rooftop setting, it’s an easy go-to for a summer night in downtown Indianapolis.
STICKY STIX KING DOUGH
12505 Old Meridian St, Carmel 452 N Highland Ave, Indianapolis kingdoughpizzas.com
Sometimes the simplest dishes end up being the most memorable. Sticky Stix take the classic mozzarella stick and elevate it just enough, finished with pecorino, a drizzle of hot honey, fresh basil, and a side of red sauce. The combination is unexpectedly balanced, with the perfect mix of sweet, tangy, and savory in every bite. It’s the kind of dish that surprises you in the best way and keeps you reaching for just one more.
STACY HOEHLE
EDIBLE INDY ® READER
TESS LAWYER-SMITH LEAD PRODUCER, AGM
STEPHANIE DECKER MANAGING EDITOR
FORKLORE
The Margarita’s MANY MUSES
NOTHING SAYS SUMMER QUITE LIKE A BEACH READ AND A MARGARITA.
Written by Claire Trost
The bright cocktail, rimmed with salt, conjures an instant sense of seaside escape—even if you’re just posted up at the community pool or stretched across a lounge chair in your own backyard. And while its exact origin is widely disputed, many of the stories behind it read like the plot of a summer romance.
The margarita’s lineage traces back to the Daisy, a preProhibition sour cocktail that balanced spirit (often gin), citrus, and sweetness. The first known mention of a Tequila Daisy appeared in 1936 in the Moville Mail, an Iowa newspaper. Its editor recounted a trip to Tijuana, Mexico, where a bartender allegedly created the drink by accident after reaching for the wrong bottle. The Spanish word for “daisy”? Margarita.
However, it would take nearly two more decades for the term margarita to appear in print describing a Tequila Daisy, in a 1953 California newspaper. In the years between, tequila began its ascent from regional spirit to international star. And along the way, margarita’s lore flourished with tales of glamour, romance, and quite a few female muses with names that sound very similar to Margarita.
One popular tale credits Dallas socialite Margaret Sames, who claimed she first mixed tequila, Cointreau, and fresh
lime juice for stylish guests at her Acapulco home in 1948. Another centers on Carlos Danny Herrera, said to be “The Father” of the cocktail after having created the drink for Ziegfeld showgirl Marjorie King, who reportedly had an aversion to all spirits but tequila. Then there’s hotel manager David Daniel “Danny” Negrete, who claimed he invented the drink first in 1936 as a romantic gesture for his girlfriend who loved salt in her cocktails. Her name? Margarita.
Tijuana bartender, Dallas socialite, Ziegfeld showgirl, hotel manager… however winding its backstory, the margarita’s formula endures: tequila’s earthy bite softened by orange liqueur and electrified with fresh lime, and sometimes even a splash of spice that can turn a simple romance into a real page turner.
By the 1970s, thanks to frozen margarita machines and beachy anthems from Jimmy Buffett, the margarita became an American mainstay. Tequila has seen a massive rise in America in the 21st century, surpassing both rum and whiskey in sales in the last few years and accounting for 69% of global sales at the close of 2024 according to CRT, the Mexican Tequila Regulator. Much of this drive has been thanks to celebrity influencer brands and new, sophisticated tequila cocktails driving the awareness of and demand for highquality tequila. Yet, to this day, whether shaken and served up, poured over ice, or blended with peak-season fruit, the margarita remains “summer in a glass.”
The People Behind the Counter:
Food Truck INDY’S
Written by Julia Hockman
We all love food trucks for delicious food on the go. But behind the counter, there’s a deeper story to our favorite mobile orders. Many food truck owners around the city are former chefs. Others are foragers, restaurant owners, fine-dining workers, and even college students. Here are some of their stories.
Every Friday and Saturday evening, the smell of slowsmoked barbecue drifts across the Goodwill parking lot at 96th and Zionsville Road. The source is Big Benz BBQ, a local food truck owned by 19-year-old Demico “Meko” Southern. Before long, a steady line forms and remains until the truck sells out — which happens more often than not. The first to go are Southern’s oxtails, racks of ribs, and rib tips.
“It seems like no matter how much of those [menu items] I cook, it’s never enough,” Southern said. “One night, I put out a video of 100 pounds of oxtails and sold them out. [The next day] I prepped 50 to 100 pounds more and still sold out again.”
The massively successful business is just a weekend side gig for Southern. During the week, he’s a full-time engineering student at Butler University. The business started as a way to cover tuition, but has since transformed into one of the buzziest food trucks in Indianapolis.
The operation is a true family affair: Southern’s parents, brothers, and cousins all chip in to help operate the grill and serve customers, especially as demand climbs. The food truck itself is named after Southern’s brother, Ben.
Southern credits the success of his now-viral business to his early years spent firing up the grill with his dad and networking with local Indy social media influencers like Markiss Stone, aka Traveling Foodie Guyde. Meko taught himself business skills with the help of his parents, his college advisors, and other resources at Butler.
“The most important thing when it comes to business, or pretty much anything career-wise, is just networking and the people you know,” Southern said. Now, the tables have turned. Local event organizers are filling Southern’s inbox with requests. Southern’s summer calendar juggles serving at these events and at his regular spots, with the possibility of extended hours.
Demico “Meko” Southern, owner of Big Benz BBQ food truck
Southern still regularly posts updates on his socials @bigbenzbbq, where hungry customers can keep track of the truck’s locations and events this summer. As for what the future holds, Southern envisions himself maintaining his current business while exploring opportunities in engineering.
“This business is going to set me up for the future,” Southern said. “My ultimate goal is to have another business within engineering, and then I’ll have two different businesses. Eventually, I’m working up to a storefront, especially with the demand.”
OTHER FOOD TRUCKS ROLLING AROUND TOWN
The Overgrown Pasture
Touting “gourmet on the go” menu items, The Overgrown Pasture brings local, farm-fresh ingredients to locations all over the city. Some of the cart’s local vendors include
“After decades of working in professional kitchens and exploring a wide range of cuisines, including formal education at Le Cordon Bleu, we decided to step back and focus on what matters most,” said Cassie Sadelle, co-owner. “We left it all behind and headed out to a few acres of untamed beauty where we would work the land, raise the critters, and forage happily on our own little homestead. This journey inspired us to build our unmistakable cedar food cart and bring the pasture to the streets.”
positions, including cheffing in the army and at universities, hotels, restaurants, and country clubs.
Sadelle co-owns the business with her fiancé, Nick Uribe. Featured dishes include sandwiches, sides, and beignets for a sweet treat. The most popular sandwiches include the Cubano, the most requested item on the menu, and the Monte Cristo, a festival favorite. The cart’s upcoming locations and events can be found online at theogpasture.com.
Karma Kitchen
David Priddy has had what he describes as a “lengthy and fun career” in the food industry. He has held many culinary
Priddy has also worked overseas in fine dining, spent a decade as a personal chef for a prominent Indiana family, and opened his own restaurant before eventually building the Karma Kitchen food truck.
Karma Kitchen has enjoyed over 15 years of success and is now available to book for catering. The food truck’s menu is diverse, including walking tacos, bratwursts, Italian sausage, and a range of sandwiches including pulled pork, beef brisket, Buffalo, and BBQ chicken.
When it comes to food trucks in Indianapolis, the food alone is enough to stand out. But sometimes, it’s the people behind the food and their stories that elevate the experience to the next level.
Nick Uribe and Cassie Sadelle, owners of The Overgrown Pasture food truck
David Priddy, owner of Karma Kitchen food truck
KITCHEN SCIENCE
What the Sea Brings:
A LITTLE-KNOWN METHOD FOR MAKING SEA SALT
Written by Bailey Shelton
Salt is a universal love language. It’s a building block of basic cooking, it’s in our skin, and tears. For thousands of years, we’ve been dredging it out of oceans and carving it out of caves. It’s nearly impossible to believe that there’s something undiscovered happening with salt, but master salter Gregorie Marshall has found a way. Combining a centuries-old method from Poland and Germany with the brackish waters off the Ayrshire coast, Blackthorn Sea Salt has created a first-of-its-kind salt tower to produce their award-winning sea salt.
Marshall’s family tree is more salient than most. Five generations of his family have been in the salt business, primarily importing and exporting it internationally. It was through this family business that he first saw the nowdecommissioned salt towers of Eastern Europe, which haven’t turned out salt for human consumption in half a century.
So how do these towers work? The triangular structure offers more surface area for water to evaporate as it falls down the sides. The graduation towers, or salt towers, are coated with blackthorn branches, which create even more surface area and slow down the flow of water. In Bad Nauheim, Denmark, five graduation towers are still
in operation as an “inhalatorium,” a spa-like experience as passersby breathe in the salty air. Most towers of this type used inland brine pools or saltwater rivers as their source, but Marshall’s tower is the first to use seawater, and the only one selling the salt it produces.
Of course, the runoff of Marshall’s tower isn’t pure salt just yet. The densely salty water that reaches the bottom of the Blackthorn graduation tower still has to go through the traditional heated-pan method of modern sea salts like Maldon and Oregon-based Jacobsen Salt Co. The slow pan-heated evaporation process gives the Blackthorn salt its unique shape, but the graduated fall outside has already enriched it with the unique flavors and tannins of the tower thorns. It’s a simple process on paper. The salt water evaporates most of the way as it falls down the thorns, then finishes off at a slow heat inside. But in practice, this is a multi-day process that requires constant attention.
The result of this effort has been worldwide recognition, with Blackthorn Sea Salt making its way into the pantries of cookbook authors and Michelin star chefs. Home chefs and salt snobs will have to judge for themselves whether this new method of salt making is up to snuff.
Photo: Cardinal Spirits
Photo by Brian Brosmer
FRENCH DIP SANDWICH
Shaved house-roasted prime rib with caramelized onions, Swiss cheese, au jus, and creamy horseradish. Served with fries.
by
Ironworks at Keystone: 2727 E 86 th St, Suite 110, Indianapolis Fishers District: 9708 District North Dr, Fishers @sangioveseristorante sangioveseristorante.com
Photo
Photo by Brian Brosmer SANGIOVESE RISTORANTE
Photo
Brian Brosmer
THE INTERVIEW
Desnuda’s Brandon Korthuis Talks Tequila
Interview by Adam Grubb / Edited by Bailey Shelton / Photos courtesy of Desnuda Organic Tequila
This interview has been edited for clarity and space. Find the full interview on edibleindy.com
Desnuda is a tequila brand that was born in Indiana with roots in Mexican Agave. After a change of hands late last year, the organic tequila brand is expanding with eyes on major strategic partnerships and growth to meet a national audience.
EDIBLE INDY: So walk me through the Indiana ties and the partnerships that you have here. It feels like Desnuda is growing very quickly right in our back yard.
BRANDON KORTHUIS: It kind of started in Indiana, and then obviously
our owners who acquired it are Indiana based, and had some of those relationships. And we said, “Hey, we think this brand is great, the product is great. We want to take it over, but we want to do it a little differently.” We wanted to make it more of a consumer facing brand and product. We wanted people to really look at the bottle, and point to it from behind the bar. And that’s what we did.
EI: And you’ve had some major partnerships in that time, too.
BK: We are partners of the Indianapolis Colts. That was the first partnership we did, and through that, we realized what an awesome opportunity it was for our branding. It gives us the amazing potential to walk into bars or restaurants and say, “Hey, we’re an official partner of them.” But then we started to think, how do we expand from that? So you take the biggest teams, so we have Indianapolis
Colts, Indianapolis Pacers, which are the two big sports teams. We also have Indy Eleven for soccer and Indianapolis Indians for baseball. And we have Butler University, which is a bigger partnership for our larger ecosystem. It is really cool to see, and it integrates everything we’re doing, not just the tequila. But yes, we have a partnership with Butler, and then also with Clowes Hall.
EI: And what do those partnerships mean? What do they do for the person ordering a shot at the bar?
BK: For the brand, it’s an opportunity for us to showcase who we are, what we’re doing. It also is an instant placement for us. The other thing that it does—and this is where we really see impact on the growth, and this is where the consumer benefits is—we get opportunities to be in front of large groups of people and do liquidto-lip-style tasting. We now have so
Brandon Korthuis
“Our tequila is excellent, and I think it deserves more than a shot. It deserves to be in its own glass.”
many people walking by getting the opportunity to sample our product and then either go buy a cocktail from the bar or just become familiar with our tequila outside of just seeing it on a big billboard.
I think, also, for us at Desnuda, it’s all about letting people know that we are an organic tequila. We’re a differentiator in the tequila market, because most of the tequila you’re
– BRANDON KORTHUIS, president of Desnuda Organic Tequila
drinking is like a mixed dough, which means it’s not 100% agave. Even if it is 100% agave, there’s less emphasis on the quality side of things, and it’s more commercialized. That’s where we try to be a little bit different with our closed fermentation process that we utilized out in Mexico. Our master distiller, Santos, is really just an expert at what he does. He’s like an evil genius in a Mad Chemist kind of way.
EI: So what was the inspiration behind the brand, where it is today? Where did that come from?
BK: When I decided to take over the brand for Desnuda, I spent some time in prayer, and one of the things that the Lord showed me was, he gave me a vision of the communion table. It was people sitting and eating and drinking and being together. That’s what he saw for me, I walked out of that vision
thinking, this is not meant to be shy. This is meant to be sipped and enjoyed and create conversation over. Put the phones away, let’s just be humans. Let’s just be people. I’ve really leaned into that.
Also, it’s a premium tequila, like, you’re just not going to shoot a premium tequila. You’re spending way too much money on that to shoot it. I’m happy for people to shoot it, by all means, we can run through product a lot faster, but it was never designed like that. When you go back to the history of tequila, tequila was never meant to be shot. Everybody who consumes and drinks tequila in Mexico, they sip it. They always have. They probably always will. It’s definitely an American culture thing to shoot tequila.
EI: You mentioned the organic element. For the older crowd, it feels like there’s a movement, whether it’s accurate or not, toward liquors as a healthier sipping option rather than packing on the heavy IPAs. Is that something you factor into Desnuda’s messaging?
BK: 100% I think that’s a big part. And even the old tagline was always, ‘Drink Naked’. I think the whole message behind that was, like, this is a tequila that won’t give you a hangover. And honestly, there’s a ton of truth to that. There’s something about the way your body is able to break down tequila versus a corn-based alcohol or sugar-based alcohol. There’s no fillers or additives inside our tequila that are ultimately giving you the hangovers. We’re more interested in the sit and sip, which to your point is more popular now than just consume, consume, consume.
I think a lot of people have a really bad perception of tequila because of the experiences they have had in their younger days in college, and maybe even before college, when you shot tequila, and now they catch a whiff of one of those brands and they think,
“Oh God, I remember that night” We wanted to totally change that perception. And also, our tequila is excellent, and I think it deserves more than a shot. It deserves to be in its own glass.
Treats,
MONON TRAIL
Written by Carie McMichael / Photos by Rebekah Steffen
The Monon Trail is a tribute to the city’s industrial railway history and a testament to its natural beauty— and also a channel of culinary delights. Just steps off the Monon are some of the best bites Indianapolis has to offer, so get out there this summer and get a taste of community with this handy gourmand’s guide.
LEVIATHAN BAKEHOUSE
Baking may be science but Leviathan Bakehouse refines it to art. At the south end of the Monon, owner Jesse Blythe has brought continental tradition to the northern corridor of Mass Ave.
“We do some real Old-Worldstyle baking, so it’s a little bit more technically driven. Our croissants are our specialty, and our sourdough bread is probably some of the best,” said Blythe. In addition to the enriched viennoiserie pastry, trail blazers stop in just for their popular breakfast sandwich: locally sourced ham, bacon, and gooey Gruyere on a pillowy egg soufflé topped with salsa verde and tucked in a warm Leviathan croissant.
Blythe believes the secret of their success lies within the holistic approach Leviathan brings to the
trail. “We’re like a hybrid shop, where we are a bakery but we also have a pretty excellent coffee program, as well as breakfast and lunch options. Plus, [we have] a big dining room and a patio where everyone can hang out.”
HALF LITER BBQ
In conjunction with Big Lug Brewery, Half Liter BBQ brings a little taste of Texas to SoBro with a heaping side of comfort. Taste buds attend a rodeo of flavors from the smoker—brisket, pulled pork, turkey, chicken wings, hot links—just about anything that can be smothered in tangy sauce and served on a bun. Triple-A snacks and handhelds round out the food menu with surprising compositions, like the honey jalapeño tilapia or the pastrami kimchi melt. Big Lug Brewery’s selection of lagers, hops, and stouts are the perfect companions for
game-day gatherings inside or on the sunny patio.
GOOD MORNING MAMA’S
The early bird gets the table at Good Morning Mama’s, Mama Carolla’s sister restaurant. This foodie listicle regular has locals lining up every weekend for hearty, delicious dishes and a quirky atmosphere fit for a Gilmore Girl. Robust classics like eggs benedict, fried bologna, and French toast share real estate with some more eclectic dishes like the Hawaiian Loco Moco—a layered bowl of rice, beef patty, and fried egg served with a biscuit for sopping up savory brown gravy. The dramatic appearance of eggs simmered in housemade Pomodoro sauce with fresh sweet basil over toast earn it the moniker “Eggs in Purgatory.” And when the early birds have flown
back to the nest, there is also a selection of house specialty burgers, hot and cold sandwiches, and fresh salads for the lounging luncher.
BRICS
Located in the original Broad Ripple Station, BRICS has been a longtime tradition of Broad Ripple life. This whimsical ice cream shop offers a mosaic of flavors from classic vanilla to amaretto cherry. Ice cream is available in every conceivable configuration and perfect for a stroll down the Monon with friends or family. If dairy isn’t doable, there are vegan flavors like birthday cake and mint chocolate chip, as well as a selection of frozen lemonades and rotating flavors of nondairy sorbet.
RENE’S
Continuing the legacy of the late, beloved Indianapolis baker Albert “Rene” Trevino, Rene’s Bakery keeps the taste of Paris alive in Broad Ripple. Glossy golden-brown pastries lovingly laminated by hand repose next to beautifully baked
bread and a cornucopia of sweets that rotate each week. Every visit to Rene’s has something fresh and new to offer, and a small shop like this supports the level of quality control one can expect from the most polished French pâtisseries. Drop in off the trail next time for one of their plush loaves of bread or a macaron perfect for the cover of Taste France magazine.
FIRE BY THE MONON
A cozy spot where diners can gather round and warm up any time of year, Fire by the Monon’s locally sourced fare elevates casual dining to Michelin precision disguised as ease. Perfectly seared salmon, decadent mac & cheese, and artisanal flatbreads are just some of the standouts. Their Dirty Mac & Cheese composed of cavatappi pasta, house-smoked pulled pork, and aged cheddar cheese sauce was featured in Indianapolis Monthly, where they were also named a “Top Ten Outdoor Dining & Drinking Spot.”
THE ROOST
Just a hop and a skip off the trail, Naptown residents hit The Roost for the kind of organic, easy-going atmosphere that feels like brunch in a friend’s back garden. Umbrellas and abundant greenery provide relaxing shade where diners can enjoy customizable breakfast platters and omelets, vibrant salads, and crispy, crumbly sandwiches made with homemade Sahm’s bread. There’s also an inventive list of specials including shrimp étouffée benedict and the luxurious lox bagel topped with cream cheese, smoked salmon, and everything seasoning. If you’re looking to wet your whistle, there’s also a chorus line of mimosas, bloody marys, and specialty cocktails like their demure espresso martini or effervescent Aperol spritz.
GRINDSTONE ON THE MONON
Boasting a farm-to-fork approach to contemporary American dining, Grindstone on the Monon aims to bring Westfield a third place where
Grindstone on the Monon
The Roost
PHOTO COURTESY OF CLANCY’S HOSPTIALITY
“We hear all the time that Bub’s aroma made them hungry and they couldn’t help themselves. It never gets old!”
JILL ILES, president of Bub’s Burgers & Ice Cream
diners can decompress from the hustle and relax with a handcrafted cocktail and a view of the sunset. There are also rustic yet sharp takes on American classics like prime beef Manhattan, Indiana pork tenderloin, shrimp po’ boy, and naturally raised cuts of Angus beef grilled to perfection and topped with herb butter. It’s the type of delectable fare that beckons with every open door, “Come on in and have a seat. You deserve it.”
BUB’S BURGERS & ICE CREAM
Mayberry curb appeal and the aroma of classic American cuisine have enticed many a trailblazer off the paved path and into Bub’s Burgers and Ice Cream. “When the trail is busy, Bub’s is busy!” said President Jill Iles. There are bites for every appetite, from frozen treats for little hands to the Big Ugly One Pound burger challenge: Diners who devour
this beef behemoth are memorialized with their picture on the wall.
The patio itself is a fabled destination for people-watching, accommodating bikes, dogs, strollers, and turning brief respites from the trail into longterm regulars. “It’s one of the most organic marketing channels we could ask for,” according to Iles. “We hear all the time that Bub’s aroma made them hungry and they couldn’t help themselves. It never gets old!”
Bub’s Burgers & Ice Cream
SPEEDWAY’S TOP FOUR MEALS FOR RACE MONTH
EVERY ISSUE, THE FOUR TOP SHOWCASES FOUR TOP-NOTCH CULINARY FINDS RANGING FROM RECIPES TO RESTAURANTS TO COCKTAILS… AND MUCH MORE.
Written and photographed by Kylee Scales
The Speedway Taproom at Daredevil
Race week in Speedway is about more than fast cars and loud engines—it’s also one of the best times to eat your way through town. Whether you’re fueling up before a day at the track or winding down after the checkered flag, Speedway’s dining scene rises to the occasion. From standout brunch to tavern-style pizza, barbecue, and street tacos, these four meals capture the spirit of race month.
1. BORAGE
1609 N Lynhurst Dr, Indianapolis borageeats.com
It’s impossible to talk about Speedway without mentioning Borage. Part café, part market, part bakery, Borage is a true gem. The space alone is worth the visit: bright floral murals, eclectic décor, cozy seating, and views of wildflower gardens. Every detail feels curated, from the menu to the atmosphere.
The must-order here is the Loaded Biscuit Bowl, which features two thick slices of fluffy biscuit bread layered with bacon and poblano gravy, fried potatoes, cheese, scallions, and an egg cooked your way. The bacon gravy is a standout—the poblano adds depth and just enough contrast from the more familiar sausage version. The biscuits are incredibly light and melt-in-your-mouth tender.
It would be a mistake not to order a cinnamon roll as well— either for the table or just for yourself. Tangy cream cheese frosting covers the massive sourdough brioche roll. Ask for it warmed. Pair everything with one of Borage’s seasonal lattes and you’ve got the perfect Memorial Day indulgence.
2. THE SPEEDWAY TAPROOM AT DAREDEVIL
1151 N Main St, Indianapolis daredevilbeer.com
Thin-crust tavern-style pizza is deceptively difficult to do well, relying on quality ingredients and solid technique. The Speedway Taproom at Daredevil pulls it off with well-sourced meats, generous cheese, and a crisp, cracker-thin crust that holds up well under toppings without losing its snap.
Choosing between the 3-Way Pepperoni and the Our Father’s Pizza is tough, but the Our Father’s edges out the win due to truly excellent sausage. That said, if sausage or mushrooms aren’t your thing, the 3-Way Pepperoni is outstanding—the ground pepperoni delivers big flavor in every bite and sets this pizza apart.
While you’re there, order the impressively long, hand-rolled breadsticks with beer cheese, and wash it all down with Daredevil’s flagship Lift Off IPA.
The space leans fully into a daredevil theme, which makes it feel right at home during race week. If the weather cooperates, the spacious patio is ideal, offering sun or shade and plenty of room for yard games.
3. BARBECUE AND BOURBON
1414 N Main St, Speedway barbecueandbourbon.com
Barbecue and Bourbon delivers exactly what its name promises. The vibe is casual and comfortable, with sports on the TVs and a patio where you can actually hear the Indy cars roaring by—a uniquely Speedway experience.
This is Memphis-style, traditional woodsmoked barbecue, and the brisket is the undisputed star. Order it as a platter with two sides. You’ll find bits of brisket tucked into both the green beans and the cabbage, because vegetables are better with a little smoke and meat.
You’ll definitely want to share an order of hot pork rinds, made fresh to order and brought to the table still crackling. They’re light, salty, and impossible to stop eating.
As expected, the bourbon list is extensive, but if cocktails are more your speed, the Dirty Lemonade is a standout: Evan Williams Cherry, lemonade, and a splash of iced tea. It’s refreshing and easy to drink after a long day at the track.
4. TACOS AND TEQUILA
1502 N Main St, Speedway tacosandtequilaonmain.com
Midwestern Mexican food sometimes misses the mark, but Tacos and Tequila is the real deal. Order the carnitas street tacos on corn tortillas. They come generously loaded with meat, topped simply with onion and cilantro, and with lime on the side.
Three salsas arrive with the tacos, and the salsa verde is especially memorable: bright and heavy on cilantro.
Make sure to get guacamole and chips for the table. They serve a generous portion, and they clearly make the guacamole fresh.
The margarita menu is impressively long, but the jalapeño margarita on the rocks with a Tajín rim is the move. It’s spicy, strong, and full of flavor.
Enjoy your meal on the patio, which faces Main Street, making it prime people-watching territory during race week.
From early-morning biscuits to late-night tacos, Speedway offers race fans far more than a place to pass the time between events. These four meals showcase the community at its best: welcoming, well-crafted, and full of flavor. Whether you’re a first-time visitor or a longtime local, race week is the perfect excuse to eat exceptionally well.
Open Fire
Written and
by Reba Toloday
photographed
Reverse Campfire Sear New York Strips with Cowboy Butter
The secret to an unforgettable car-camping-gourmet meal isn’t what you do at the fire—it’s what you do days before you ever leave home.
For those who love to cook, camping is a thrilling exercise in creativity within limits: prep, planning, and execution. It’s masochistic, self-congratulatory, slightly day-drunk, and it loves sleeping outside. All that to say: I love it. Our camping group—cooking fireside together for nearly a decade—is well-suited to the specific type of self-induced challenge that goes into making a killer campsite meal.
While many campsites have grills, there’s a certain thrill to learning the trick of cooking over a pit fire or grill. An infrared thermometer is a worthwhile investment here.
Beyond the lessons and deep primal gratification of cooking for oneself over live fire, the key to a great “I can’t believe we are eating this well” camp dinner is in the prep. If you’re up for a little planning and prep in the days before you go, you’ll soon be cracking open cold beers and patting each other on the back while you cut into a perfectly cooked steak on your picnic table.
CAMP KITCHEN EQUIPMENT
10- to 12-inch cast-iron pan
10-inch cast-iron Dutch oven
Dutch oven lid-lifter
Heavy-duty grill or oven gloves
Instant read meat thermometer
Instant read infrared thermometer
Aluminum foil
Long tongs
COAL-ROASTED POTATO SALAD WITH WHOLE-GRAIN MUSTARD AND DILL
Ah, the foil packet. The champion of Scout camping menus for decades. Turns out, they were onto something. Adding vegetables, aromatics, and other flavorings to a foil packet and tucking into the hot coals is a “set it and forget it” way of camp cooking. These small potatoes are bathed in mustard and white wine vinegar before heading into the fire to cook. When done, the potatoes are joined by fresh dill, olive oil, and a touch of mayo and Dijon to create a potato salad that is served warm with dinner, or the next day out of the cooler.
INGREDIENTS
For the roasted potatoes:
1½ pounds baby potatoes
2 tablespoons extra virgin olive oil
3 tablespoons whole-grain mustard
¼ cup white wine vinegar
3–5 sprigs fresh dill, unchopped
Salt
Freshly ground black pepper
For the potato salad:
4 tablespoons mayonnaise
2 tablespoon Dijon mustard
Fresh dill, chopped fine
Salt
Freshly ground black pepper
INSTRUCTIONS
At home:
If you like, prep and measure out the ingredients in individual containers, but this one can mostly be done at the campsite without much fuss.
At the campsite:
Prepare a fire. Make a double layer of heavy duty aluminum foil, approximately 18 inches long. Fold edges of foil up to make a “bowl” so liquids won’t run out. Add potatoes, extra virgin olive oil, mustard, white wine vinegar, fresh dill sprigs, salt, and freshly ground pepper. Using your hands (it’s easiest), toss all ingredients until evenly coated. To make a foil packet, bring the edges of the foil up and join together at the top. Fold over and continue to fold until a tight seal is formed. Roll up the open ends in a tight seal as well.
Coal-Roasted Potato Salad with Whole-Grain Mustard and Dill
Nestle the packet directly into a pile of hot coals and allow to cook for 20 minutes, rotating once or twice. Remove the packet from the fire and dump roasted potatoes into a bowl. Using the back of a fork, smash the potatoes to break them open. Add mayonnaise, Dijon, dill, salt, and freshly ground pepper to taste. Serve warm or at room temperature.
REVERSE CAMPFIRE SEAR NEW YORK STRIPS WITH COWBOY BUTTER
Pictured on page 30
Nothing feels more primal than a steak over the coals. An overdone steak over the coals, however, is far less appealing. By using the reverse sear method, the campfire becomes all show, no risk. The steak is parcooked at home in a low oven, so by the time you are ready for dinner you’ve done all the hard work. All you need from the firepit is a hot sear of a few minutes on each side to brown and create a delicious crust.
Basting the steak in a compound butter (also made at home) is another shortcut to an incredible dinner.
INGREDIENTS
For the steak:
2 thick-cut beef steaks, at least 1½ to 2 inches thick, such as ribeye, strip, Porterhouse, T-bone or filet mignon
Kosher salt and freshly ground black pepper
Vegetable oil
For the cowboy butter:
1 stick (4 ounces) unsalted butter, at soft room temperature
Zest of 1 lemon
3 tablespoons finely chopped Italian parsley
½ teaspoon dried garlic powder
2 tablespoons finely diced shallot
2 teaspoons whole-grain mustard
½ teaspoon smoked paprika
½ teaspoon Worcestershire sauce
Pinch of kosher salt
Pinch of cayenne pepper
INSTRUCTIONS
At home:
Adjust oven rack to middle position and heat to 250°F. Set the wire rack in a rimmed baking sheet. Dry steaks with paper towels and season generously with salt and pepper. Place steaks in the oven and cook until an instant read thermometer reads 105°F for rare, 115°F for medium-rare, 125°F for medium, or 135°F for medium-well. This will take about 20 minutes for rare steak and up to about 40 minutes for mediumwell. Check the temperature often after the 20 minute mark; cooking time can vary widely depending on many factors.
While steaks cook, make cowboy butter: Combine all ingredients in a bowl and, using a fork, mix until butter is fully incorporated. Transfer the mix to a piece of parchment and roll up the butter, twisting the ends like a piece of hard candy.
When steaks are at desired level of doneness, transfer them to another wire rack and allow them to cool
to room temperature, about an hour. Once the steak is at room temperature, place it in a zip-top bag and squeeze to remove as much air as possible. Refrigerate. You can do this up to 2 days before camping.
At the campsite:
Prepare a fire. When you have a nice pile of coals, rake them out into an even pile about the size of your cast-iron pan. Carefully place the cast-iron pan into the hot coals and allow to pre-heat for 5–10 minutes. You want this pan to be rip-roaring hot. Remember: You already cooked the steak, all you need to do is let a beautiful crust develop. Pat the steaks dry with paper towels and carefully add them to the pan. Cook until each side is well browned, about 2 minutes per side. Once the steak is to your desired color, remove the pan from the fire and add 1 tablespoon of the compound butter to the pan. Swirl the pan and turn the steaks so they are coated in the butter. Slice and serve immediately; sprinkle with some flaky salt and, if desired, melt another knob of butter in the still-hot pan, and drizzle over the sliced steak.
ANY-FRUIT DUTCH OVEN COBBLER
It’s nice to have a recipe on hand that you can customize depending on your mood, cravings, whims, and what is available locally. This “any fruit” campfire cobbler is just that, featuring (almost) any fruit of your choice! The recipe is written for blackberries, but feel free to sub in 2 pounds of peaches, cherries, blueberries, or any other “piefriendly” fruit.
INGREDIENTS
For the topping:
1 cup all-purpose flour
1 tablespoon cornmeal
3 tablespoons granulated sugar
2 teaspoons baking powder
1 tablespoon cinnamon
1 teaspoon kosher salt
⅓ cup heavy cream
For the fruit:
2 pounds pie-friendly fruit of your choice
½ cup granulated sugar + 2 tablespoons for whipped cream (if desired)
Zest and juice of one lemon
1 tablespoon instant tapioca
1 cup heavy cream
INSTRUCTIONS
At home:
Combine flour, cornmeal, sugar, baking powder, cinnamon, and kosher salt in zip-top bag. Label and set aside.
At the campsite:
Prepare a fire.
In a large bowl, combine fruit, granulated sugar, lemon zest and juice, and tapioca and stir to combine. Set aside.
In a separate bowl, combine premixed dry ingredients with ⅓ cup of heavy cream until no more flour pockets remain, adding a drizzle of more cream if needed to bring together. Split mixture into roughly 10 dough balls.
Heat a 10-inch cast-iron Dutch oven over the campfire until hot but not smoking. Pour in the fruit filling, then arrange the dough pieces on top, spacing evenly. Put the lid on, arrange with 7 coals under the oven and 14 on the lid, and bake at approximately 350°F until the filling is thick and bubbling and the dough is cooked through, 30–45 minutes, rotating both the oven and the lid every 15 minutes to avoid hot spots. While the cobbler bakes, take remaining heavy cream and, using a whisk, combine cream and sugar and whip until soft peaks form. When the cobbler is done, allow to cool slightly, then spoon into bowls and top with whipped cream.
CAMPGROUND ARTICHOKES RECIPE AVAILABLE ONLINE!
Any-Fruit Dutch Oven Cobbler
KEEPING UP in Indy’s Kitchens
FOOD AND BEVERAGE COMMENTARY FROM THE TEAM AT KEEPING UP LOCAL
With summer in full swing, there’s no better place to be than outside—drink in hand, good food on the table, and nowhere else to rush off to. Across Indianapolis, patios transform everyday dining into something more relaxed, more social, and a little more memorable. From rooftops and waterfront views to cozy neighborhood gems, these are the spots the Keeping Up Local team are turning to all season long.
CENTRAL
INDY Written by Amanda Sadowski | @keepingupindowntownindy
With the amazing weather, I’m definitely not someone who wants to stay inside on a beautiful day. That’s why I love restaurants with patio seating—so I never have to choose between enjoying the sunshine and indulging in great food.
TWO STANDOUT DOWNTOWN PATIO DINING SPOTS
1. ShinDig
1351 Roosevelt Ave, Indianapolis
ShinDig is my go-to for a familyfriendly patio experience. The menu
offers something for everyone, featuring classic bar favorites elevated with the signature finesse of the Cunningham Restaurant Group. But the real standout is the patio itself. Spacious outdoor seating can be hard to find downtown, yet ShinDig
delivers with room to relax and play. With fire pits and lawn games like cornhole, giant Jenga, Connect Four, and Ping-Pong, it’s the perfect spot whether you’re out with friends or bringing along energetic kids. The atmosphere is lively, welcoming, and designed for a great time.
2. Astrea Rooftop Bar
17 W Market St, 11th floor, Indianapolis
For a true rooftop experience, Astrea Rooftop Bar offers what might just be the best view of downtown. Located atop the InterContinental Indianapolis, this rooftop pairs stunning scenery with elevated bites from Chef Craig Baker. The ambiance strikes a perfect balance—luxurious without feeling stuffy, with an effortless cool factor. On Fridays and Saturdays, a live DJ
sets the tone for an unforgettable night, and their new brunch program makes it just as appealing during the day. It’s the place to see our beautiful city with a wonderful experience on any day at any time.
I hope these patios become part of your favorite summer memories— sunshine, great food, and even better company.
Written by Chelsea Kopelman | @keepingupincarmel
North Indianapolis has plenty of great patios, but a few unique experiences stand out. Whether you’re looking for a rooftop atmosphere, a family-friendly outing, or a cozy spot for great wine and food, these three patios are some of the best places to enjoy being outside on the north side.
TOP 3 FAVORITE PATIOS IN NORTH INDY
1. 3UP Rooftop Lounge
201 W Main St, Carmel
3Up Rooftop Lounge is one of my favorite spots for a 21+ lunch or dinner. The rooftop patio offers great views and a relaxed but upscale atmosphere that makes it perfect for catching up with friends over drinks and small plates.
2. Urban Vines Winery & Brewery
303 E 161st St, Westfield
Urban Vines Winery & Brewery is ideal for a family-friendly outing. The large outdoor space, great food, and on-site playground make it easy for kids to have fun while adults relax with a glass of wine or beer. They also have live music most weekend nights making it a super fun outing.
254 Veterans Way, Suite G, Carmel
For a more intimate patio experience, Wine & Rind is hidden gem on the Monon trail. Their patio is a great place to enjoy quality wine, creative drinks, and organic, thoughtfully sourced food in a cozy setting. This is a perfect girls night spot!
3. Wine & Rind
Wine & Rind
NORTH INDY
Astrea Rooftop Bar
PHOTO COURTESY OF WINE & RIND
PHOTO COURTESY OF ASTREA ROOFTOP BAR
Written by Mikahla Seymour | @keepingupinfishers
Out on Indy’s northeast side, patio season comes with some of the best views around. From waterfront dining along Geist to quiet vineyard escapes, these spots offer a chance to slow down, settle in, and take in the scenery while you eat and drink. Whether you’re looking for a lively crowd or a more relaxed setting, these patios deliver the kind of summer experience that keeps you lingering a little longer.
NORTHEAST INDY PATIOS WITH UNBEATABLE VIEWS
1. Wolfies Grill – Geist
11699 Fall Creek Rd, Indianapolis
Located right on the water, Wolfies Grill – Geist is a summer staple for waterfront dining. The restaurant has a expansive patio overlooking the water, offering one of the most scenic dining patios in the East Indy area, making it a popular spot for families, boaters, and anyone looking to enjoy a summer meal with a view. During the warmer months, the Beer Garden hosts live music and draws a lively crowd, while the main patio remains family-friendly and relaxed. The menu offers something for everyone, including burgers, sandwiches, salads, seafood, and shareable appetizers. Whether it’s
INVITING PATIO SPACES ON
INDY’S WEST SIDE
after a day on the lake, a family dinner, or a night out with friends, Wolfies captures the easygoing Geist summer atmosphere.
2. Daniel’s Vineyard
9061 N 700 W, McCordsville
In McCordsville, Daniel’s Vineyard offers a peaceful summer escape just outside the city. Its patio overlooks rows of grapevines, perfect for sipping wine and enjoying a casual menu of artisan pizzas, fresh salads, breadsticks, and charcuterie boards. Live music and seasonal events bring energy to the space, while families, kids, and dogs are welcome to enjoy the open lawn and scenic surroundings.
Written by Carly Schafer | @keepingupinbrownsburg
It’s officially patio season, and the West side of Indy delivers when it comes to dining outdoors. Whether you’re planning a date night, meeting friends for drinks, or simply looking for a spot where the kids can burn off some energy, there’s no shortage of inviting outdoor spaces to enjoy. Here’s a couple to add to your list this summer.
1. Brew Link Brewing
4710 E US40, Plainfield
One of Plainfield’s newer brewpubs, Brew Link Brewing offers a relaxed patio ideal for easy summer afternoons.
With 24 local craft beers on tap, a full menu, and ample outdoor seating, it’s a welcoming spot for families, friends, and dogs. The laid-back vibe makes it easy to linger over a drink and enjoy a slow summer evening.
WEST INDY
EAST INDY
Daniel’s Vineyard
PHOTO COURTESY OF DANIEL’S VINEYARD
2 Alley’s Alehouse
18 Whittington Dr, Brownsburg
The outdoor beer garden at Alley’s Alehouse feels equal parts lively and laid-back. Strung with lights and thoughtfully designed for gathering, the space offers a mix of covered and open-air seating, complete with fire pits, fans, TVs, and yard games across a grassy lawn. Live music adds to the atmosphere, making it an easy go-to for families, groups, and dog owners looking to settle in and stay awhile.
Written by Madison Sterba | @keepingupingreenwood
With warmer weather finally here, patio season is officially back—and the south side of Indianapolis has no shortage of great options. If you’re looking for a couple tried-and-true favorites in the Greenwood area, these are two spots worth adding to your list this season.
TRIED-AND-TRUE SOUTH SIDE PATIO DINING
1 Pizza & Libations
75 Baldwin St, Bargersville
If you’re heading out with kids or just want something super easy and laid-back, Pizza & Libations is hard to beat. Their patio is spacious, enclosed, and perfect for a more casual night out. It’s the kind of place where kids can be kids and you don’t feel rushed. With a great kids menu, solid pizza, and a happy hour worth showing up for, it’s a go-to for families!
2 The Haven at Hickory Stick
4422 Thompson Blvd, Greenwood
If you’re in the mood for something a little more elevated, The Haven at Hickory Stick is one of those hidden gems you’ll keep coming back to. The patio overlooks the golf course, giving you some of the best views in the area—especially at sunset. It’s quiet, relaxed, and perfect for those nights when you want to slow things down a bit. While you can absolutely bring the kids, this one leans more toward date nights, girls nights, or anytime you want a patio that feels a little more special. And the food? So, so good.
Alley’s Alehouse
SOUTH INDY
PHOTO COURTESY OF ALLEY’S ALEHOUSE
Pizza & Libations
A LOOK INTO THE BIZARRE AND WONDERFUL WORLD OF FOOD AND LIFE
WHAT THE GRUBB?
The Tequila Glow-Up
By Adam Grubb, Publisher
Tequila used to have one job: Show up, get poured into a shot glass, and make sure the rest of the night went somewhere you couldn’t entirely account for in the morning. Nobody asked questions. You took the shot, grabbed the lime, made a face and kept moving.
That was then.
Somewhere in the last decade, tequila reinvented itself with the kind of quiet ambition usually reserved for people who leave Indianapolis, do something interesting on either coast, then move back to open a restaurant on Mass Ave. The bottles got heavier. The prices climbed. And suddenly everyone was talking about agave like they’d always been talking about agave. “This is a nice reposado,” “You can taste the barrel.” Sure. Absolutely we can.
To be fair, some tequila earns the attention. Good tequila is smooth and considered, something you actually want to linger over rather than survive. And Indiana has caught up fast. The back bars at places like Tinker Street, the Livery, and Kuma’s aren’t stocked the way they were ten years ago. Someone did the work.
What’s strange is the speed of it. One day tequila was living in the back of someone’s freezer in Broad Ripple Village next to a half-empty bottle of bad decisions.
The next, it was behind the bar with ambient lighting, a backstory, and a price point that made you do a quick mental check before ordering. You don’t just order it now. You choose it. There’s a pause, maybe even a brief exchange with the bartender, as if the stakes have been quietly renegotiated.
Let’s not pretend, though, that most of us encountered tequila for the first time in anything resembling a refined setting. The introduction was probably louder than that, later than that, somewhere in Broad Ripple Village or on an IU gameday with worse judgment all around. Tequila didn’t change who we were. It waited for us to catch up.
Now it occupies a strange and comfortable middle distance. Still social. Still capable of surprises. Still very much at home in the Midwest, just dressed considerably better than it used to be.
Which, if we’re being honest, describes a lot of us too.
What happens in the fields shapes everything we do in our kitchens.
For Colorado-based Chef Daniel Asher, the phrase No Farms No Food® belonging to American Farmland Trust (AFT) isn’t just a slogan—it’s reality. As a chef and restaurant founder and owner, he knows that everything we eat begins with farmers and ranchers. “What happens in the fields—weather, soil, seasonality—shapes everything we do in our kitchens,” he says. “It’s a relationship built on trust, reverence, and deep interdependence.”
That understanding led him to become a longtime member of American Farmland Trust. To Asher, AFT stands apart as a steady, credible voice for agriculture—deeply connected to what’s happening on the ground and willing to advocate for farmers at every level. AFT works to address complex challenges that America’s farmers and ranchers face today in the halls of Congress, at kitchen tables, and everywhere in between.
Protecting farmland, Asher believes, is inseparable from protecting our collective health. “The wellness of our soil, water, and air is the foundation of human wellness,” he says. Membership in AFT is a way to stay connected—to land, to food, and to community—at a time when those connections matter more than ever.
“Jump on in,” he says. “Eat delicious local food. Protect the land. And help keep agriculture—and community—alive.”
Join Chef Daniel Asher—and thousands of others—who are keeping America’s farms growing strong.
Become a member at farmland.org/edible
American Farmland Trust believes in thriving farms and ranches. AFT protects agricultural land, promotes environmentally sound farming practices, and keeps farmers on their land. It is the only national agricultural organization of its kind recognizing the connection between land, practices, and farmers. Because of AFT, millions of acres of farmland that otherwise would have been converted into house lots and shopping malls remain in farming, and tens of thousands of farmers and ranchers have adopted better farming practices.
American Farmland Trust member and chef, Daniel Asher, plates River and Woods appetizers at a farm-to-table community event in Denver, Colorado.
