From perfectly breaded tenderloins, to tangy chicken salad, to crisp, fresh BLTs, our tribute to Indy’s best stacked, saucy, and hard-toput-down sandwiches is proof that almost everything tastes better between bread.
EDITED BY
JULIA SPALDING
60
HYPE STARS
You may recognize these energetic characters from stadiums and jumbotron screens all over town. Get inside the giant fuzzy heads of seven well-known Circle City sports mascots. ... Just don’t steal their signature moves.
BY CLAY MAXFIELD
64
MR. POSITIVE
Even with a family foothold in Indiana politics, Beau Bayh faces an uphill battle in his run for secretary of state. Neither an exhausting schedule nor an incredibly tough election campaign can wipe the smile off his face.
BY SAM STALL
Beau Bayh makes a play for statewide public office.
Photograph by Tony Valainis, retouching by Andrew Davis
PHOTO BY JAY GOLDZ
Named Indianapolis Monthly Magazine Face of Automotive for the second year in a row!
CIRCLE CITY 11
SPEED READ
Fishers White River Park provides 120 serene acres for visitors to bask in nature.
14
THE HOOSIERIST
Our Indiana expert gives a tutorial on the legalities of various forms of gambling.
16
PAINT THE TOWN
Jiffy Lube sites showcase the creativity of local muralists.
18
ASK ME ANYTHING
Tanya Terry prioritizes community safety and support as IMPD’s first female chief of police.
20
ARTIFACT
A 1950s “prescription” from Dr. Kool predates landmark guidance on smoking from the surgeon general.
22 BEST BETS
Five can’t-miss events in Indy this month.
GOOD LIFE
25
WANTED
Painter Sun-Young Gullery captures the city’s favorite neighborhood spots in a series of framed miniature prints.
26
SHOP TALK
Ushering good vibes into Broad Ripple, Elevated Hippie.Co Indy takes modern boho to the next level.
26
MY LOOK
Visual artist Rebecca Robinson eschews fashion rules and embraces her inner child with bold red rain boots.
30
TRAVELER
Oregon’s Columbia River Gorge makes for a splashy vacation destination with the highest concentration of waterfalls in the U.S.
32
BODY+SOUL
BFF Indy facilitates new friendships with added health benefits by coordinating a series of Weekly Walks.
THE DISH
35 SWOON
Hey, Peach pancakes from Brownsburg’s Toast & Thyme Breakfast Cafe make us feel all warm and fuzzy inside.
36
FIRST BITE
Treat yourself to the luxury of bubbles and caviar at The Champagne Society, and find divine sustenance in Milk & Honey Coffeehouse.
38
FOODIE
Jonathan Brooks pays tribute to his family’s matriarchs with a new Milktooth pivot called Arlene’s Meat & 3.
40
TASTE TEST
These four takes on Spanish paella featuring shrimp, mussels, octopus, and more are well worth the wait.
42
REVIEW
The Lawrence in West Lafayette focuses on innovative farmstead fare in a stunningly renovated barn.
EDITOR’S NOTE
Meat Cute
PUBLISHER Ivy Bayer
EDITORIAL
EDITOR-IN-CHIEF Andrea Ratcliff
EXECUTIVE EDITOR Julia Spalding
LIFESTYLE EDITOR
Christina Vercelletto
MANAGING EDITOR Camille Graves
DIGITAL EDITOR Clay Maxfield
Andrea Ratcliff Editor-in-Chief
BACK WHEN Indianapolis Monthly’s offices were located on Monument Circle, the staff occasionally ventured west to Belmont Street for group lunches at The Workingman’s Friend, famous for its thin, crisp-edged smashburgers paired with sizable schooners of beer. Although I typically had my order planned well before I arrived, I always scanned the menu posted above the bar for nostalgic reasons. Seeing braunschweiger listed toward the top of the board in all caps never ceased to amaze me. Braunschweiger??? I could vividly recall the soft, sliceable liverwurst in its yellow-orange wrapper being served for lunch in my household during childhood, but I couldn’t remember ever encountering it in a restaurant. It was something we ate at home—an occasional novelty in the rotation of noontime standbys like bologna, grilled cheese, PB&J, and any variety of Buddig lunchmeat—but not anywhere else. While the Friend is not the only establishment in Indy that serves this old-school spread, you have to do a little searching to spot it on a limited selection of local menus. Our cover feature this month (p. 44) showcases some longtime sandwich standards like egg salad, stromboli, and a triple-decker club, as well as more modern flavor combinations such as Wasabi Toasted Cheese and a Pastrami Kimchi Melt. The staff very willingly taste-tested most of the offerings from Goose the Market and went on a wild chase to locate the most authentic New York breakfast sandwich—all in the name of research, of course—to ensure you’ll have plenty of options for a satisfying nosh when packing a picnic basket for an evening concert at Symphony on the Prairie (p. 14) or a quiet afternoon exploring the Fishers White River Park (p. 11).
( CONTRIBUTORS )
Illustrator Candra Huff is based in Indianapolis and specializes in digital artwork inspired by risograph printing and paper-cutting. He enjoys creating subtle narratives in his work, utilizing rich textures, bold shapes, and bright colors. He was happy to create artwork featuring BFF Indy (p. 32), a fun social group for lady Hoosiers looking for a little adventure.
Art | production
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Margo Wininger
PRODUCTION DIRECTOR Vu Luong
ADVERTISING ART DIRECTOR
Christiana Bertsch
Advertising | Business
SALES DIRECTOR Holly Whitney
ACCOUNT EXECUTIVES
Sarah Anderton, Jena Jennings, Rachel Widenhofer
OPERATIONS DIRECTOR
Missy Beiting
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PUBLISHED BY
Cincinnati Media, LLC, A SUBSIDIARY OF HOUR MEDIA, LLC
CEO Stefan Wanczyk
Eric Plante
Based in Glendale, California, Eric Plante is a travel photographer and writer whose work has appeared in magazines, newspapers, and advertisements. His favorite waterfall in the U.S. is Toketee Falls in Umpqua National Forest (p. 30). He vows to return one day to photograph it in different lighting and with a renewed perspective.
Food writer and recipe developer Jed Portman focuses his work on the Midwest, covering Cincinnati chili, Kansas City burnt ends, and North Dakota knoephla for publications including Serious Eats, Midwest Living, and The New York Times. A Cincinnati native living in Kansas City, he’s been stopping in Indianapolis to eat at Jonathan Brooks’ (p. 38) restaurants (and many others) for years.
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At Woodstock, we believe that excellence lives in the details... the way cabinet doors align, the way light falls across a room, the way a kitchen works with quiet intention. It’s not just about tools and blueprints; it’s about insight, foresight, and craftsmanship honed over time. The result? Homes that feel intuitively correct, because every detail has been thought through, and nothing is left to chance. Come
71 // PRIVATE EDUCATION
When weighing school options, families often factor tuition and affiliated fees heavily into their final decisions. In this special section, we consult administrators about financial aid, scholarships, and other measures local private schools offer to make a high-quality education more attainable.
79 // HOME
Want to boost the curb appeal and aesthetics of your home’s exterior and outdoor living spaces? Local residential pros weigh in on the latest trends, products, and design options to create inviting environments for homeowners and their guests.
100 // ADVANCED DEGREES
Pursuing focused training and education can be an exciting step to move your career to the next level or chart a new professional course. Central Indiana colleges and universities offer an expanding range of programs and classes to help professional students build the skills and knowledge to advance into new opportunities while juggling work and home life.
MEDICAL GUIDE:
Our annual list of area hospitals, rehabilitation centers, and focused medical practices provides details about the services offered at each site. The accompanying doctor profiles introduce readers to physicians and dentists with a wide range of specialties, from orthopedic surgery to otolaryngology.
Single-level living defined by expansive 10-foot ceilings and a light-filled, open design
Solid concrete-and-steel construction offering exceptional quiet and private, covered parking
Gourmet kitchens appointed with Sub-Zero and Wolf appliances and custom cabinetry
Resort-style amenities including a private fitness center, club lounge, and curated outdoor spaces
CIRCLE CITY
SPEED READ
Hidden Gem
Fishers White River Park has no grand entrance and no obvious centerpiece. Instead, it hides behind a massive apartment complex. Built largely on land unsuitable for conventional development, the 120-acre site is the fruit of a novel effort to set aside some of the area’s increasingly rare open space for public use—without spending a dime of city money.
Photo by TONY VALAINIS
FOR A PARK, IT’S TRICKY TO FIND. Visitors, usually after driving past it, must go through the sprawling River Place Flats apartment development, recently constructed near 96th Street and Allisonville Road. Look for the iron gates.
THE LAND WAS DONATED TO THE CITY OF FISHERS, ACCOUNTING FOR ITS ODDBALL LOCATION. Grants paid for its conversion into a park, including one for $4.7 million from the Regional Economic Acceleration and Development Initiative and another for $1 million from Hamilton County. “It’s always fun to be able to say that not a penny in taxpayer money was spent on this,” says Jake Reardon McSoley, director of recreation and wellness for the City of Fishers.
AT 120 ACRES, IT’S FISHERS’ LARGEST PARK. It boasts roughly 2.45 miles of trails, 5,000 feet of riverfront, a parking lot, a restroom facility, a couple of wooden overlooks where visitors can survey their surroundings, and a kayak put-in.
AMENITIES ARE SPARSE BY DESIGN. The majority of the park sits on White River’s floodplain—which may explain why the former owner was so magnanimous in donating it. That fact also accounts for the lack of athletic fields and buildings. During big rainstorms, half of the grounds may be submerged. In fact, construction of the park was halted for a bit last year when the river overran much of the site.
THE LANDSCAPE NOT ONLY DICTATED WHAT THE PARK IS BUT ALSO WHAT IT ISN’T. The bathrooms, perched on a small plateau, are the most substantial structure on the property. Elsewhere, nature rules. The park’s trail system snakes through the grasslands and trees, and there’s a road down to the kayak launch area. A disc golf course may be added, most likely on the portion of the property outside the flood zone.
IT’S WHAT’S KNOWN AS A “PASSIVE PARK.”
That means there are no employees regularly stationed there and no concessions. Maintenance crews visit as needed. There is, however, a sporadic schedule of programmed events.
IT’S A GREAT PLACE FOR PEACE AND QUIET.
Thanks to a quirk of geography (the grounds slope gently down to White River, creating a sonic barrier against street noise), the park is oddly silent. The bustling intersection of Allisonville Road and 96th Street is a literal stone’s throw away, yet at the park, the dominant sounds are wind and birds.
WHITE RIVER IS THE PARK’S KEY ATTRIBUTE.
Unlike Geist Reservoir, the area’s go-to water feature, White River receives comparatively little attention. The park offers the city’s first public put-in to launch kayaks and paddleboards. “I don’t think most Fishers residents consider the White River to be a recreational amenity,” McSoley says. “They probably don’t even think of it as part of their community. But in reality, it is.” White River runs roughly 362 miles through Indiana, with approximately 30 miles flowing through Hamilton County. Of that, about 8 to 10 miles trace along or through Fishers’ western edge, depending on how the meandering is measured. Despite that proximity, much of the river remains visually and practically disconnected from residents, hidden behind development or buffered by floodplain.
IT’S PART OF A MUCH LARGER NETWORK.
The trails link it to nearby Heritage Park, which has been updated with the newly installed Bur Oak Bridge, allowing access to Carmel across the White River. That connection creates a roughly 17-mile pedestrian corridor stretching from Zionsville to Geist. But wait, there’s more! Or there will be.
Across the river and south of 96th from the park sits Town Run Trail Park, a mountain biking area overseen by the city of Indianapolis. The two areas aren’t directly connected, but they might be joined somehow in the future, creating an even more comprehensive network of trails and outdoor spaces.
WILDLIFE IS ONE OF THE PARK’S MOST VISIBLE FEATURES. Deer are common, and an extended family of beavers has established itself along the river. Bald eagles have also been spotted, along with numerous other bird species.
THE LAND RETAINS TRACES OF PAST USES. A rock quarry once operated there, and remnants of it remain in the form of scattered concrete ruins. They are easy to miss unless you’re looking for them, but once spotted, they jump out as relics of an earlier time.
IT IS THE LATEST PART OF AN EFFORT TO BUILD UP FISHERS’ NETWORK OF PUBLIC RECREATIONAL FACILITIES. Fishers now boasts 23 parks, totaling more than 800 acres and about 120 miles of trails. One of the most notable recent additions is the Geist Waterfront Park, opened on the last undeveloped stretch of shoreline on Geist Reservoir in 2023.
THAT EXPANSION HAS NOT COME EASILY. Building up a park system in a place like Fishers, where you’re vying with residential and commercial developers for every foot of space, gets tougher every year. But if it isn’t done now, it likely won’t happen, says McSoley. “Once that land’s gone, it’s gone.” —SAM STALL
Roll the Dice
Q : WHAT FORMS OF GAMBLING ARE STILL AGAINST THE LAW?
A: With everything from horse racing, to lotteries, to sports betting (in person and online) now legal, gambling the day away has, for better or worse, never been easier. But there are still a few games on the wrong side of the law in Indiana. Dog racing, for instance, isn’t allowed. And while one can bet on pro sports, nobody can bet on high school sports, e-sports, or any other form of youth amateur athletics. These days, the biggest restrictions aren’t over what can be played but who can legally offer the games. For example, while a casino that purchases an expensive state license can host poker games, a tavern is breaking the law if it provides the same service. Likewise, a diner can’t set up a couple of slot machines in its lobby, even if a licensed casino 5 miles down the road has hundreds. —SAM STALL
( UNSPOKEN RULES )
Symphony on the Prairie
A MANNER-FESTO FOR THE OUTDOOR CONCERT SERIES STARTING JUNE 26.
Bring a picnic dinner. Outside food—and even alcohol—is allowed. Or try something new from one of the food trucks. Wear closed-toe shoes. The dance floor in front of the stage is open during many performances. Put your wallet away. Parking is free. Let the kids burn off pre-show energy at Ag Adventures at the Estridge Family Park, an inclusive playground. Snag freebies at the Kroger tent as you enter the Symphony Bowl. Step lively. The shady area on the hill to your left tends to fill up fast. If you brought an umbrella for the sun, take it down when the music begins.
Believe it or not, Indiana leads the nation, handily beating secondplace Missouri (32) and third-place Minnesota (22). The Hoosier state doesn’t even make the top 10 in Mega Millions, however, which is dominated by New York with 43 jackpot winners.
Indiana Powerball jackpot winners
ask THE HOOSIERIST
Driven by Design
BY CHRISTINA VERCELLETTO
(1) Vibrant Fashionistas
William Denton Ray used spray paint to craft the newest mural in the series. Ray sees it as a snapshot that represents the surrounding Broad Ripple and Glendale. “I often paint abstract faces in vibrant colors, choosing expression over realism,” he says. Within the faces are fashion-related details like hairstyles, hats, piercings, and clothing patterns.
“These small expressions of individuality come together to form a vibrant portrait of the community.”
6275 N. Keystone Ave.
(2) Eye2Eye
Dan Thompson’s conjuring of a robot cradling a gray tabby is about kindness.
“Two apparently very different creatures engage each other not with fear but with curiosity and trust,” Thompson explains. The artist chose this specific location because it’s near his childhood home in Lawrence. “So much public artwork, including my own, has been in more trendy parts of town,” he says. “I wanted to leave something closer to where I grew up and where I live now. I love the east side.”
355 N. Shadeland Ave.
(3) Brownsburg is Developing
At a meeting with the Indy Arts Council, Barb Stahl heard the phrase “the development of Brownsburg.” Her thoughts turned to an old-time darkroom. “Brownsburg residents had conflicting views on whether historical landmarks should be torn down to make way for progress,” Stahl recalls. “The photographs hanging to dry in the mural are sites that were torn down. In the trays, still developing, are the buildings that replaced them.” 1280 N. Green St., Brownsburg
(4) Taking the Bait
Carl Leck, who’s painted murals for Super Bowl XLVI and the 500 Festival, was happy to learn he had full creative freedom over this project after first assuming it had to be car-themed. The Ball State University and Herron School of Art + Design alum created this whimsical design using the trompe l’oeil (French for “deceive the eye”) technique to lend a 3D effect. His own backyard chickens inspired the bird in the mural. His fowl sport black feathers that look iridescent blue-green in the sun. 8175 Allisonville Rd.
(5) Gummy Bears
For his second Jiffy Lube mural, Carl Leck drew inspiration from Wolf Cave in McCormick’s Creek State Park in Spencer. But what to put in the cave? Every time he mentioned he was considering gummy bears, he always got a smile or a laugh. “I knew I was on the right track,” he recalls. It’s too easy for suburbs to turn into “concrete wastelands,” he observes, so he wanted something fun. “I knew a lot of people would pass it on this road, and I wanted them to know right away what they were looking at.”
9 U.S. 31 N, Whiteland
Tanya Terry, police chief
A 27-YEAR VETERAN OF THE INDIANAPOLIS METROPOLITAN POLICE DEPARTMENT, FORMER DEPUTY CHIEF OF OPERATIONS TANYA TERRY HAS WATCHED THE CITY BLOSSOM ALONGSIDE HER CAREER. IN FEBRUARY 2026, SHE MADE HISTORY WHEN SHE WAS SWORN IN AS IMPD’S FIRST FEMALE CHIEF OF POLICE. BY DEVON DEAN
Why did you choose a career in law enforcement?
My father served in the Army for 20 years, but I wasn’t sure I wanted to join the armed forces because we had to move so much when I was growing up. I’ve always had a strong sense of right and wrong. I was the kind of kid who followed the rules, wanted to do the right thing, and felt responsible to look out for others. When I was younger, I met a female
police officer who lived in my area. I went on a ride-along with her. From that very first time I rode in a police car, I knew being an officer was something I was called to do.
What made you decide to pursue a leadership role in the force?
When I first started out as a police officer, I simply loved the work. I truly thought I would just do that for my entire career. About four years
in, though, my peers pushed me to become a field training officer. That experience still stands out to me. I’ve always viewed that position as the first line of supervision in our agency. You’re directly responsible for another person—what they learn, how they grow, and ultimately the kind of officer they become. That responsibility really shaped my approach to leadership.
What was your path like?
After the Indianapolis Police Department merged with the Marion County Sheriff’s Office [in 2007], I returned to the north side, where I started my career, and served as a neighborhood resource officer. That’s where I really learned the value of community-based problem solving. From there, I was invited to join the violent crimes unit. It was the first of its kind in Indianapolis and remains a highly effective part of the department. I was the only female member of that team. We worked in plain clothes, sometimes undercover, focusing on the most violent offenders in the city, handling cases involving homicide, sexual assault, and robbery. We partnered closely with homicide detectives, federal agencies, and other units, and often worked on high-profile investigations. That period was a major turning point in my career, yet I took a step back after my twins were born in 2009. But about 15 years into my career, I was encouraged to take the supervisor’s exam. Until then, I hadn’t actively pursued formal leadership. Once I stepped into it, my perspective changed, and I saw the impact I could have on the work and the people around me.
How did you finally end up as chief of police?
I served as a field supervisor on the northwest side, then was promoted to lieutenant, working in aggravated assault and homicide in the investigations division. Later, I was selected to serve as the Southwest District commander. In that role, I deepened my understanding of community partnerships while staying closely connected to officers in the field. From there, I was promoted to
“I GREW UP WITH A MOM WHO TOLD ME EVERY DAY THAT I CAN DO ANYTHING I WANT TO DO IN THIS WORLD. THAT WAS INGRAINED IN ME. I NEVER THOUGHT BEING A FEMALE POLICE CHIEF WAS AN IMPOSSIBILITY BECAUSE OF HOW I WAS RAISED.”
deputy chief of operations. Then, unexpectedly, when chief Chris Bailey took on a new role, the opportunity arrived to become chief of police.
That’s quite an inspiring journey. What would you say to young women in Indianapolis who are wondering if they can succeed in law enforcement?
I grew up with a mom who told me every day that I can do anything I want to do in this world. That was just something ingrained in me. I never thought being a female police chief was an impossibility because of how I was raised. So to all those women out there, go for it! There is nothing you can’t do. There is absolutely no reason that you shouldn’t pursue your passion and seize any opportunity to make a difference in your community.
Every statistic these days shows crime being down in Indy. Do you ever let yourself stop and take that in, or is your mind always rolling to the next problem?
From my perspective as chief, I do like to pause and acknowledge the great work that’s being done to achieve these crime reductions. We have officers and professional staff who work tirelessly, day in and day out, with the goal of reducing violent crime and making a positive impact on their city.
What are some of your goals for the department?
We want everybody in the city to feel safe, secure, and supported. We want to leverage community partnerships to help address underlying issues that may be contributing to crime and give people a path that allows them to make a different choice than a life of violence. We know we can’t achieve crime reductions or solve issues without residents, business owners, and neighbors walking alongside us to help. Also top of mind is improving our retention and recruiting efforts. We’ve
faced staffing challenges for the last several years, and my goal is to keep the officers and professional staff we currently have while attracting the next generation to come and serve our community. One way we can improve in this area is to ensure our employees have the training and tools that they need to do their job, and that includes wellness assistance. The work we do takes a large emotional toll, and it’s my responsibility to ensure officers are supported in every way.
Where did the idea for the Juvenile Diversion Program come from?
It was my first week as the commander of the Southwest District, and I was tasked with starting a pilot program involving juvenile pre-arrest diversion. The reason behind it is grounded in research showing that kids have a better rate of success when they completely avoid the criminal justice system and are diverted from it rather than entering it, even for a single minor violation.
I was put in touch with other community partners involved in that work, including juvenile probation and the Boys & Girls Clubs of Indianapolis. Together, we embarked on figuring out what the program looked like. I had a big part in developing it and, later, helped expand it to other service districts.
How does that program work?
When our officers are dealing with a low-risk youth for a nonviolent offense, we refer them to the Boys & Girls Clubs instead of taking them to juvenile detention. They receive a one-year membership, and the club partners with other community-based organizations to provide additional support for their entire family. That includes siblings, both older and younger, who can also attend the club during that year. Transportation is provided, along with mental health services, educational assistance,
tutoring, career exploration days, and opportunities to attend events these kids might not otherwise have access to. We have numerous success stories. There was a young lady referred to the program in 2021 who was heading down a not-so-good path. She got connected to the program, turned her life around, and has now been offered a full ride to Ball State University.
So when you’re not working, what do you do to relax?
I really enjoy birdwatching. I’ve set up bird feeders with cameras so I can keep an eye on them even when I’m on the go. My wife, IMPD captain Lindsey Terry, and I have 16-year-old twins, a son and a daughter, and two dogs. We love spending time together, whether it’s taking the dogs for a walk or playing frisbee, football, or basketball. I’m also a longtime Indiana Fever fan. I’ve been attending games since the early days, when the stadium was mostly empty. Watching the team’s journey over the past couple of decades has been incredible.
What kind of dogs do you have?
Oh, this is kind of comical. I have a 90-pound boxer and an 8-pound Yorkshire terrier. The Yorkie is in charge.
What are your favorite spots around Indy?
We enjoy the Canal Walk, the Monon, and the Fall Creek Trail. Certainly, for our boxer, his favorite place is Eagle Creek Park for the trails. As far as restaurants, I like to sneak off to Sahm’s Place. St. Elmo is our go-to for special occasions, and Cooper’s Hawk Winery has amazing food. Lindsey and I made reservations for Valentine’s dinner at Cooper’s Hawk, but we didn’t want to go on the actual day because of the crowds, so we went the day after. Our daughter had plans, so we asked our son if he wanted to come with us, even though we assumed it’d be the last thing he’d want to do. But he loves the food so much that he shocked us by tagging along.
Are you and Lindsey teaching them how to drive?
We did, and let’s say it was … entertaining. The next mission is to teach our daughter how to drive a five-speed manual transmission, which is a lost art these days.
IT’S ASTONISHING TODAY, but as recently as the early 1960s, doctors commonly smoked and suggested their patients do the same. The perceived medicinal benefits of smoking tobacco were touted for centuries. Tobacco was thought to ward off disease—even as far back as the 1665 Great Plague of London—and served as a treatment for colds, lethargy, and more. The belief that smoking was an effective means of delivering medication to the lungs persisted into the first half of the 20th century. Cigarette companies began advertising in the Journal of the American Medical Association in the early 1930s and continued for decades. Another marketing tool was mailers, like this one from Dr. Kool containing four packs of Kool cigarettes, along with a genial note from the Brown & Williamson Tobacco Corporation of Louisville, Kentucky, encouraging doctors to recommend their brand specifically. It wasn’t until 1964, when the U.S. Surgeon General issued a statement that smoking was a cause of lung cancer, that the American Medical Association advised against smoking. —CHRISTINA VERCELLETTO
Kool Cigarettes Promotional Mailer
VINTAGE: 1950 S Resides at the Indiana Medical History Museum
PHOTO BY TONY VALAINIS
(1) Laughing Matters With Iliza Shlesinger
June 6
The stand-up comedian known for her six Netflix specials, high-energy style, and observations on modern female experiences comes to Clowes Memorial Hall
True to form, no subject will be off limits, including shower sex. iliza.com
(2) Sickle Cell 5K Run/Walk
June 6
Take Riverside Regional Park at your own speed during this 30th anniversary event organized by Martin Center Sickle Cell Initiative, which supports families affected by the disease. themartincenter.org
(3) Indianapolis Indians Pride Night
June 11
Kick off Pride Weekend at Victory Field. Tickets include the game against the Columbus Clippers and early entry to Pride in the Plaza, a pregame party with DJs Little Town and Annie D. milb.com/indianapolis/ tickets/pride
(4) Sammy Hagar with Michael Anthony, Joe Satriani, and Kenny Aronoff with Rick Springfield
June 14
Might as well jump … to Ruoff Music Center for the Best of All Worlds tour stop. Relive the “Van Hagar” glory days of the late ’80s and early ’90s marked by four consecutive No. 1 albums. redrocker.com
(5) Indy Juneteenth Celebration
June 20
The festivities at the Indiana State Fairgrounds include bands, a DJ, dance and double Dutch performances, a kids’ fun zone, vendors, a parade with a float contest, and fireworks. indyjuneteenth.org
WANTED
Tiny Perfect Things
Whatever your favorite spot in Indy, odds are Sun-Young Gullery has captured it in miniature. Her Indy in Inches collection pays homage to upwards of 75 long-loved businesses and iconic spots. Among them: Bluebeard, Red Key Tavern, Long’s Bakery, The Toy Pit, Indy CD & Vinyl, Backyard Birds, the Holliday Park Ruins, Marott Woods Nature Preserve, and Goose the Market. Gullery says that Ann Dancing, Ripple Bagel and Deli, Tinker Street Restaurant, Golden Hour Books, and the Children’s Museum are the most popular. The 2-by-3-inch giclee prints come signed and centered on white card stock. $25 each; mat board in 10 colors, $15. sunyounggullery.com —CHRISTINA VERCELLETTO
Photo by TONY VALAINIS
( SHOP TALK )
Free Spirits
Elevated Hippie.Co Indy
ADDRESS
916 E. Westfield Blvd.
HOURS
Tue–Fri 11 a.m.–6 p.m. Sat–Sun 11 a.m.–4 p.m.
A NEW BROAD RIPPLE BOUTIQUE BRINGS ALL THE GOOD VIBES. BY CHRISTINA VERCELLETTO
WHAT’S YOUR FAVORITE PART OF THIS OUTFIT?
My red rain boots. They remind me of the childhood joy of being outside on a
THE STYLES in Elevated Hippie.Co Indy are what you expect: modern boho deftly balancing sophistication with funk. What’s more remarkable is its range of customers. The cool kids showing off their TikTok haul are there—with their moms and, sometimes, grandmas. Three generations smitten with the same store? With loot galore—sweet litt things that beg to be gifted and unique, locally made jewelry—and racks brimming with brands like Daisy Del Sol, Lovestitch, Heart & Hips, and Blakely, it makes sense. Elevated Hippie.Co Indy sprung from an unforeseen life shift for owner Shawn Johnson. “I was sitting in the unknown, asking myself what would make me feel alive,” she recalls. What bubbled up was a space of her own where she could connect genuinely with people. Last fall, she wandered into the original Elevated Hippie.Co in Kokomo. It felt like a homecoming. Serendipitously, owner Claire Cooper was looking for the right person to open a second shop in Indy. “She trusted me to bring her vision to life in a new way here. She taught me much more than the mechanics of retail. I’m forever grateful.” This isn’t just a spree-worthy boutique: It’s a testament to the courage to walk an unexpected path.
WHAT “RULES” FOR MIDLIFE WOMEN DO YOU LIKE TO
My personal rule-breaking list would be pretty long! To name a few ... a bare face, tting jeans, short shorts and skirts, and a high
WHAT ADVICE DO YOU HAVE FOR WOMEN WHOSE TASTE DOESN’T MESH WITH WHAT THEY THINK IS AGE APPROPRIATE?
Try it on. If you think, Wow, I look amazing, then go for it! C.V.
A unique home decor boutique and art studio nestled in Carmel City Center 715 Hanover Place, Carmel 317homestudio.com | 317homestudio
CUSTOM FRAMING
Creative Custom Framing
Custom framing designed to protect and celebrate your memories 1326 Alimingo Dr., Indianapolis ccfindy.com | creativecustom_framing
RESTAURANT
His Place Eatery
Soul food, BBQ, chicken & waffles, and genuine hospitality in Indianapolis 6916 E. 30th St. | 1411 W. 86th St. hisplaceeatery | hisplaceeatery.com
Ageless Aesthetics
Indy’s premier medical spa for fl awless results across three locations 8860 Zionsville Rd., Ste. 300C, Indianapolis agelessindy.com | ageless.aesthetics.indy
RESTAURANT
Diavola Italian Restaurant
An Italian family-owned restaurant known for authentic Neapolitan-style pizzas fired in a traditional brick oven 1134 E. 54th St., Ste. I | diavola_indy
Indy Photo Fun
A customizable photo and video booth experience to elevate any event indyphotofun.com | indyphotofun
Chatham Home
Offering thoughtfully curated home accents and unique gi s 22 W. Main St., Carmel ChathamHome.com | ChathamHome
RESTAURANT
Goodness Gracious
A comforting breakfast and lunch restaurant offering catering, events, and curated picnics 24 N. Rangeline Rd., Carmel i_love_goodnessgracious
CHILDREN’S CLOTHING
Little Tulip Tree
A Beaufort Bonnet Company Signature Store offering clothing for babies and children with a refined sense of style 840 S. Rangeline Rd., Carmel | littletuliptree.com
Support independently owned businesses with this go-to guide to local shops, personal services, dining and nightlife establishments, and more.
Magic Hat Barber Shop
A premium barber shop prized for its attentive service & selection of grooming products from Brosh Pomade, D.S. & Durga, Ursa Major, and more 885 Monon Green Blvd., Ste. 101, Carmel magichatbarbershop
An independent optical practice with expert styling and holistic eye exams 1101 Mass Ave., Factory Arts District raopticians.com | raopticians
Urban Homestead, find home decor thoughtfully curated to reflect
The Only Facial
An 11-step custom facial service providing honest advice and no upselling, with gratuity included 3742 E. 82nd St., Indianapolis | theonlyfacial.com
An Indianapolis roaster cra ing specialty coffee with care since 2014 1125 W. 16th St., Indianapolis tinkercoffee.com | tinkercoffee
Pizzology
Pizzology Cra Pizza + Pub is a chef-driven pizzeria with unique pastas, salads, cra cocktails, and more. 13190 Hazel Dell Pkwy., Carmel | pizzologyindy.com
A neighborhood scratch kitchen offering a unique selection of cra beers and cocktails in Meridian-Kessler 5408 N. College Ave., Indianapolis | twentytap.com
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BARBER SHOP
Splash Down
WATERFALLS AND SERENITY ABOUND IN THE SCENIC COLUMBIA
BY ERIC PLANTE
OREGON’S Columbia River Gorge, just 30 miles east of Portland, has the highest concentration of waterfalls in the country. With over 90 falls, the National Scenic Area has enough of these watery wonders to soothe the soul and fill up the Instagram feed of any nature lover. Even better, hardcore hikers aren’t the only ones who can enjoy the most beautiful cascades. Some are reachable by an easy quarter-mile or so walk. Visitors usually start with the showstopper, Multnomah Falls . At 635 feet high, broken into two tiers, it’s the tallest in the state and more than three times as tall as Niagara Falls. (It also draws the biggest crowds, so it’s best to get through the pedestrian tunnel before 9 a.m. to avoid having to purchase a timed-entry permit during the busy season.) Adventurous wanderers can walk the path up to a footbridge that crosses over the lower falls.
Columbia River Gorge, OR
DISTANCE
2,247
RIVER GORGE.
The same network of trails winds its way to Wahkeena Falls , where lush greenery adorns the surrounding rocks. Next, head to the John B. Yeon trailhead and hike a short distance to Elowah Falls . The misty, 213-foot ribbon crashes onto dark, volcanic rock, but the vivid, yellow-gold, lichen-covered rock face nearly steals the scene. From there, it’s a relaxing, kid-friendly walk to Latourell Falls , the most easily accessible of all. If time allows, the Umpqua National Forest (fs.usda.gov/r06/umpqua) is worth the three-hour drive. Glamp in a cabin surrounded by ornamental cherry trees at Umpqua’s Last Resort (golastresort.com), then rise early to hike the Toketee Falls Trail through an old-growth forest of Douglas fir and western red cedar. A viewing platform at the end of the trail overlooks the dramatic Toketee Falls. Nestled in an amphitheater of columnar basalt, the upper falls drop 28 feet, while the dominating lower falls plummet 85 feet, creating a frothy cauldron below.
IF YOU GO
PLAN. fs.usda .gov/r06/columbia rivergorge
STAY. The stately Multnomah Falls Lodge (multno mahfallslodge .com) recently celebrated 100 years.
SAVOR. Baked Oregon mushrooms stuffed with smoked Northwest salmon, goat cheese, and green onions are a favorite at the rustic Multnomah Falls Lodge Restaurant & Lounge
Inside a quaint house adjacent to a large city park, the KOKOMO ART CENTER contains an incredible collection of works by prominent Indiana artists, past and present. This under-the-radar gem hosts nearly continuous special exhibits, as well as frequent classes so visitors can stretch their own creative muscles. kaaonline.org
TRAVELER
Walk This Way
SKIP SOCIAL MEDIA AND CONNECT WITH FRIENDS OLD AND NEW ON THE PAVEMENT. BY MICHELLE MASTRO
MAKING FRIENDS as an adult can (almost) be harder than it was in high school thanks to our increasingly busy, fragmented schedules. BFF Indy (bffindianapolis.com) wants to change that by helping women in Central Indiana connect at in-person meetups like book clubs and happy hours. Its latest—and, so far, most popular—offerings are its Weekly Walks, which first launched in downtown Indianapolis as well as Broad Ripple and quickly spread to Carmel, Fishers, Noblesville, Greenwood, and Brownsburg.
“Walking is free and easy to do. It doesn’t take much effort—besides putting yourself out there to meet new people,” BFF Indy founder FrancesMary Loughead says. Every Monday, now through October 26, volunteers lead groups on early evening walks. “When you show up for one of our walks the first time, you don’t have to worry about what to expect,” Loughead points out.
“A shared interest in wanting to get outside and enjoy nice weather together is already established.”
While getting exercise is an obvious health benefit, the walks can help participants become mentally and emotionally fit, too. Solid friendships diminish stress. Recent studies show that in-person social interactions can help stave off the cognitive decline that often comes with aging. For Loughead, the relationship component is the primary purpose of the events. “I recently read that one in three people say they feel lonely on a regular basis. While social media offers a way to collect so-called friends, online connections usually lack the depth of real-life relationships,” the Noblesville resident says. Indeed, research has shown that spending hours a day on social media makes a lonely person feel even more isolated. “These weekly walks give women a simple way to show up for each other, strengthening existing friendships while meeting new people and taking in all our area has to offer.”
( TRENDING )
Hot-day helpmates
OWN SUMMER
GO FARTHER
Goodr Cheetah Gs are stylish enough to stop traffic on Fall Creek. They’re practical, too, with a slide-proof grip. $45, shown in Sand in Every Crevice. Runners
SAVE FACE
New SkinCeuticals Future Mineral UV Defense is invisible on all skin tones. It pulls double duty zapping wrinkles and dark spots. $60. Ageless Aesthetics, multiple locations
The Yeti Rambler Travel Straw Mug is leakproof and keeps water or cold brew chilled on your walk and then some. $45, shown in Rescue Red.Rusted Moon Outfitters, 6410 Cornell Ave.
WICK AWAY
Step lively in the Sprints HyperG hat with laser-cut ventilation holes and a sweat band. $38, shown in Maxi’s Muddy Monday. Athletic Annex, 1300 E. 86th St.
Illustration by CANDRA HUFF
Just Peachy
Mikaella and Douglas Mendoza’s cheerful new cafe in Brownsburg is not your typical small-town breakfast joint. Everything about Toast & Thyme Breakfast Cafe is polished and intentional, from the sunny boho decor, to the coffees fluffed with foams and drizzled with house-made syrups served in delicate tall glasses, to the menu of updated classics. That includes the Hey, Peach pancake, embellished with peach slices, raspberry coulis, whipped cream, and powdered sugar. It’s bright and sweet, just like the cafe itself. 773 E. Main St., Brownsburg, 317-603-1101, toastthymebreakfastcafe.com —JULIA SPALDING
SWOON
Photo by TONY VALAINIS
( CHEERS )
Fizz Ed
THE CHAMPAGNE SOCIETY POPS THE CORK IN CARMEL.
BY AMY LYNCH
AESTHETICIAN Kim Espich considers champagne a form of self-care, so it’s only fitting that her latest business endeavor branches out into bubbly. Tucked into an intimate corner of the same Carmel property that houses her Kurr Med Spa, The Champagne Society casts a romantic spell with candlelit ambiance and sparkling wines by the bottle, flight, or glass. A short food menu includes caviar, charcuterie, and chocolate truffles. “We’ll keep adjusting the menu to share things we’ve personally tasted and enjoyed,” Espich says.
Open on Friday and Saturday evenings (and for private parties by appointment), the speakeasy has a mere 25 seats that tend to fill up fast. No detail has been overlooked. Espich and her husband, Chad Helm, filled the space with antique furnishings and art. Make sure to toast “Mr. Bubbles,” the portrait of a dapper aristocratic squirrel that hangs on the front wall. 228 W. Main St., Carmel, 317-288-1705, champagnesocietycarmel.com
( BUZZ )
New Wave
PINCH OF WISDOM
“It’s amazing how much humidity and temperature play a part in making doughnuts. You’re always making adjustments.”
Surf’s up at a far-eastside coffeehouse with a surprising, beachy vibe.
COASTAL-THEMED Milk & Honey Coffeehouse in Wanamaker covers a lot of sunny territory. The space has a soothing beach house color scheme that makes you want to sit and linger over your dragon fruit–lychee refresher—think seashell-pink velvet chairs, wicker light pendants, and a mounted surfboard. A retail nook is stocked with sweet “coastal cowgirl” accoutrements. The theme and decor are a callback to the time owner Taylor Hummel, a New Palestine graduate, spent teaching at a Christian grade school in Hawaii, and the name is a reference from the Bible to a land overflowing with sustenance. If you seek your own version of divine sustenance, order The North Shore (a coconut-caramel mocha) or The Eddie (a salted caramel macchiato). 8505 Southeastern Ave., milkhoneycoffee house.com —JULIA SPALDING
OH, JOY Bennett Disser, former chef de cuisine at Commission Row, is taking over ownership of Greenwood restaurant Revery. ON THE MAP In April, the Michelin Guide announced a new Great Lakes edition that will launch in 2027 and include Indianapolis among its target cities. FULLY BAKED Ryan and Cheyenne Norris have closed the doors of their Garfield Park bakery, Cafe Babette, with plans to relocate to Spain. —J.S.
—Doug Cross, owner of Hometown Mini Donuts, a longtime food truck that opened a brickand-mortar location in Pittsboro last winter
New Math
ARLENE’S OWNER JONATHAN BROOKS REIMAGINES INDY’S MOST FAMOUS BRUNCH SPOT AS A MEAT AND THREE. BY
JONATHAN Brooks wants you to know that you’ll still be able to get brunch at Arlene’s Meat & 3. Last December, the multiple-time James Beard nominee who’s appeared in Bon Appétit and Food & Wine announced that he was transitioning Milktooth, the sunny daytime spot that made him famous, into a new concept.
For Brooks, the transition is personal. Named for his mom, Arlene’s is a homestyle tribute to two influential family matriarchs: its namesake and Brooks’ Tennessee grandmother, Louise, who was a seamstress for the Grand Ole Opry. “My grandmother would be up at 5 in the morning, making what we called ‘the meal’ for everybody,” Brooks says. “It would be a couple of protein options and a dizzying array of sides, which were my favorite part.” She wouldn’t let anyone
JED PORTMAN
help with the cooking, but he was allowed to sit in the kitchen and watch. That memory resurfaced during the pandemic, when he—like everyone else—craved simple comforts.
That’s not to say the menu at Brooks’ meat and three, a primarily Southern restaurant style offering a protein and three sides for a set price, will be simple. This is the Milktooth team’s take on the genre. They’re already having fun with local vegetables, “as much seafood as possible,” and a house batter-fried chicken inspired by the cult-favorite chicken chain Gus’s. Expect the same madcap creativity that set Milktooth apart from all the other places cranking out mimosas and eggs Benedict. While there will be “brunch items” on the weekends and full-blown brunches for holidays, it just won’t be the focus—for now. “We’d been doing brunch at Milktooth for 12 years,” Brooks says. “If it doesn’t work, we know we can always go back to that.”
FAVORITE THINGS
(1) RuPaul’s Drag Race. “The hardest competition show out there. I’ve seen every episode of every season. RuPaul is a punk rock icon.” (2) My donabe. “It’s a Japanese ceramic cooking vessel. My girlfriend and I love cooking everything from crispy rice dishes to soups and curries in it. Her specialty is mille-feuille nabe.” (3) The cumin lamb from Tian Fu. “One of my top five favorite dishes ever!” (4) Chreece Music Festival in Fountain Square. “Put on by one of my closest friends, Sean [Oreo Jones], and his crew of some of the most creative and motivated young people in Indy.” (5) Sharing clothes with my son. “It’s so fun that he’s at an age where he likes to borrow my shoes and jackets.”
FOODIE
Photo
Fostering a safe, informed, and supported community for gender-diverse Hoosiers and their loved ones through...
Care Coordination: Removing barriers faced in the academic, legal, and healthcare systems through guidance and direct support.
Education and Advocacy: understanding of gender diversity and help foster safe, inclusive environments where ALL Hoosiers can thrive.
Counseling and Community individuals and families to learn, process, and live authentic, well-supported lives.
We believe in Hoosier Hospitality: We envision an Indiana where gender-diverse people of all backgrounds are loved, accepted, welcomed, and valued for their unique selves—with autonomy over their identities and bodies, and freedom from disrespect, discrimination, oppression, and violence.
Email: Info@gendernexus.org to get involved today or donate at www.indianapolisgives.org/gendernexus
Almost Famous
“As a Spanish tapas restaurant, we knew we had to take our paella seriously,” says owner Curtis McGaha. And they do, slow-cooking the rice with garlic and parsley, tomato sofrito, and a rotating assortment of fresh fish and seafood. 721 Mass Ave., 317-9867877, almostfamousindy.com
TASTE TEST
Endless Simmer
A CRISPY, CARAMELIZED BOTTOM, OR SOCARRAT, IS THE MARK OF A GREAT PAELLA. THESE INDY SPOTS KNOW HOW TO DO THE CLASSIC SPANISH DISH JUST RIGHT. BY AMY LYNCH
Tapas Ñ
Several Valencia-inspired variations on the menu can take up to 40 minutes to prepare. The result—deeply perfumed saffron rice studded with vegetables, chicken, chorizo, shrimp, octopus, and other goodies—makes this shared dish worth the wait. 8215 Center Run Dr., 317-516-4729
Marrakesh
This new kid on the SoBro block puts a Moroccan spin on the classic Spanish dish, throwing in flavorful morsels of chicken, shrimp, mussels, calamari, and peppers, then cooking out the broth to crisp up the bottom over high heat. 4923 N. College Ave., 317-600-3039, marrakesh-indy.com
Livery
Unconventional chorizo-infused rice takes center stage among onion, peppers, and cilantro. Ancho salsa, grilled shrimp, seared scallops, Fresno chiles, and pickled onions finish the plate with bright Latin flair. 720 N. College Ave., 317-383-0330; 13225 Levinson Ln., Noblesville, 317-316-0410, livery-restaurant.com
PHOTO BY TONY VAlAINIS
Barn Again
THE LAWRENCE 150 McCutcheon Dr., West Lafayette, 765-690-1020, thelawrence restaurant.com
CUNNINGHAM RESTAURANT GROUP’S LATEST LANDMARK RENOVATION RELOCATES A SHERIDAN BARN TO A WEST LAFAYETTE INNOVATION HUB. BY TERRY
IF THERE ’s anything that gratifies Mike Cunningham as much as providing appetizing plates of food and seamless tableside attention, it’s bringing historic spaces back to life. His Cunningham Restaurant Group operates 17 Bru Burger Bar locations from South Bend to Lexington, most of them newly constructed. But get him talking about the one installed in a former Greyhound station in Evansville (in partnership with Indiana Landmarks), and he’ll chatter on proudly about how it revitalized the city’s downtown. His flagship Livery, a bustling, Latin-inflected spot in a onetime stable on College Avenue, “was
KIRTS
pretty much collapsing on itself,” Cunningham says. “And I love that when we put a Mesh in the old Bauer’s restaurant space in Louisville, we kept a stately tree on the patio. So many customers have memories of dinners under that tree.”
None of these projects, however, top the architectural feat of his most recent renovation, The Lawrence. The West Lafayette project, which spanned more than three years, revived a Sheridan barn once owned by Lawrence Beck, whose descendants founded the nation’s third-largest retail seed company, Beck’s Hybrids. CRG brought the structure out of storage and into stunning display, piece by painstaking piece, just steps from the Purdue
TASTING NOTES New American farmstead cuisine with fusion touches
NEIGHBORHOOD Discovery Park District
MUST-ORDER A textbook bowl of French onion soup; sweet potato Parker House rolls with hot honey butter; short rib grilled cheese; a painterly beet and Cara Cara orange salad on a bed of stracciatella cheese; and a deconstructed olive oil cake with orange-scented whipped cream.
3 STAR RATING
A beet and Cara Cara orange salad with sesame breadcrumbs (far left) and a lavishly embellished baked goat cheese (left) are among the painterly starters at a new culinary destination adjacent to Purdue University.
University campus. With 130 seats and an event space accommodating up to 200 more, it’s an impressive addition to the developing Discovery Park District. Its exterior shell has the monumental effect of a Christo installation, with four stories of glass backing the skeletal frame of a 1930s dairy barn. Looking up at the underbelly of the roof and the rugged beams of the original structure is awe-inspiring. On the ground level, however, the earthtoned palette and muted upholstery recall any other CRG property.
Given the unique history of The Lawrence, you might think the menu— conceived under the consultation of CRG vice president of culinary services and innovation Carl Chambers and executed by chef Elvin Gutierrez, a Livery veteran promoted from sous chef a few weeks in—would be a bit more one-of-a-kind. But it has many of the same subtly elevated tweaks of contemporary American cuisine and fusion elements that make CRG restaurants such crowd pleasers.
Yes, there are golden, good-as-yourgrandmother’s Parker House rolls served with a squiggle of whipped butter flavored with honey and dried chilies. Don’t pass them up. Many of the herbs and garnishes come from the CRG Grow hydroponic greenhouses in Indianapolis. And polenta for the shrimp and grits, as well as an impressive Gunthorp Farms pork chop, come from local sources. But
little else recalls the farmland where the Becks first tested their seeds. North African touches such as harissa, cooling labneh, and sweetly tannic pomegranate molasses breathe new life into humble pork-and-beef meatballs. That same harissa on caramelized Brussels sprouts with a generous schmear of white bean hummus and bracing pickled onions makes for a less-than-typical vegetarian lunch or starter.
Grouper comes in thin filets with a flavorful enough guajillo pepper broth that’s sadly soaked up by an abundance of butter beans. The kitchen’s take on homey beef and noodles is ambitious, with bulgogistyle pulled short ribs, roasted mushrooms, scallions, and, curiously, apples. But so many toppings weigh a bit on the dish, and the integrity of Japanese yakisoba gets muddled. A chocolate torte on the dessert list is almost too dark and dense, and slightly grainy ricotta on the side is texturally challenging. By contrast, a whimsically deconstructed olive oil cake is moist and fragrant, with a bright vanilla-forward whipped cream spiked with orange.
Inspired by its location, The Lawrence’s menu gets creative with harissa-tinged Brussels sprouts on white bean hummus (left) and olive oil cake sweetened with orange-vanilla cream and crushed meringue (below).
Cocktails, especially the smooth and balanced Boiler Sling with berryforward Citadelle Gin, spice-fragrant Bénédictine, and fresh lime and pineapple juice, need no renovation. While the menu will surely evolve to fit its environs and its developing clientele, the location is already a landmark worth the drive, with the potential of concerts and events planned by the Purdue Research Foundation in the surrounding community space. “Thirty years ago, when we were starting out,” Cunningham says, “prevailing restaurant wisdom was picking a location people couldn’t miss. But The Lawrence shows we’ve bucked that notion by picking less visible spots with character and personality.”
EDITED BY Julia Spalding
OuTBAg the of
Unpacking Indy’s best sandwiches—
the stacked, saucy, and impossible to put down.
There are some sandwiches that everybody swears by— the ones that draw lunchtime crowds and have stained the shirts of the best of us. But when Indianapolis Monthly set out to assemble the city’s top hoagies, melts, tortas, and their bread-encased brethren, we wanted more than a greatest hits list. We wanted to wrap our hands around the under-the-radar winners assembled behind deli counters, in tiny cafe kitchens, and on diner flat tops, too. So we ate our way through the city, chasing both the icons and the quiet standouts, and found a lineup that proves Indy knows its way around a great sandwich.
PHOTOS BY Tony Valainis
Hot Pastrami & Corned Beef at Fat Dan’s Deli
Hanna’s Special Banh Mi at Hanna’s Banh Mi Bakery & Cafe
Hot Pastrami & Corned Beef
FAT DAN’S DELI
The contrast of thin shavings of peppery pastrami and thick cuts of tender, juicy house corned beef elevates a classic to a go-to favorite at this idolized local deli. And plenty of gooey melted Swiss cheese and yellow mustard on grilled rye turn this seemingly humble lunch choice into a sophisticated cousin of the Reuben for those who want the meat to shine without the sauerkraut. Multiple locations, fatdansdeli.com
Clobster Grilled Cheese
SLAPFISH
Of all the grown-up grilled cheese variations around the city, this sophisticated take adds rich, sweet lobster and crab without going over the top. Perfectly golden, buttery, and crunchy griddled sourdough, as well as a side of sriracha-spiked Jersey sauce, make this a decadent treat. Multiple locations, slapfish.net
Hanna’s Special Banh Mi
HANNA’S BANH MI BAKERY & CAFE
When the sandwich is in the name of the restaurant, you know it gets special treatment. And the namesake “Special” banh mi at this recent addition
to the strip by Saraga in Castleton is everything this French-influenced Vietnamese stuffed baguette should be. Light, crisp-crusted bread contains a neat pile of barbecued roast pork, crispy pork belly, two styles of ham, rich and funky pâté, and a gardenful of gently pickled, crispy veggies. 8510 Center Run Dr., 317-6859999, hannasbanhmi.com
Peppered Beef
SHAPIRO’S DELICATESSEN
In the pantheon of Jewish deli meats, pastrami and corned beef reign supreme. Which is why locals in the know understand that when you can find lesser-known peppered beef, you’ve got something special on your hands. At this legendary deli dating to 1905, cuts of beef round are rubbed with sugar, paprika, and plenty of cracked peppercorns before being smoked. The result is deeply savory meat with a peppery punch that’s served cold to let the flavor shine. 808 S. Meridian St., 317-631-4041, shapiros.com
Lechon
DON JUAN V’S SANDWICHES
Choosing from the roster of meaty sandwiches at this cheery, weekends-
Make It A Meal
INDY’S OWN BROAD RIPPLE CHIP COMPANY HAS SUPPLIED OUR SANDWICH SIDE OF CHOICE FOR MORE THAN 10 YEARS.
only Peruvian spot can be tough. But there’s nothing tough about the juicy roast pork with a distinct hit of cumin and oregano on this popular lunchtime favorite. Adorned simply with the restaurant’s bright and citrusy onion salsa criolla and a generous smear of yellow mustard, it’s a straightforward taste of a South American sandwich tradition that doesn’t obscure its fillings with gobs of condiments. 3720 E. Raymond St., 317-377-4677, donjuanvssandwiches.com
Muffaletta
BAZBEAUX PIZZA
If you can stop yourself from ordering a Quattro Formaggio or a Tchoupitoulas pie at this local standard bearer for funky pizza creations, a quick scan of the sandwich list will reveal a somewhat unorthodox but delectable take on the muffuletta with a modest swath of cured meats, bracing brown mustard, and a tangy olive relish on an airy baguette with the perfect chew. Just don’t tell someone from New Orleans it’s better served hot. Multiple locations, bazbeaux.com
Birria Torta
BIRRIERIA ITURBIDENSE
Purists may scoff at the egg
Mark McSweeney didn’t set out to build a snack empire when he started making potato chips in 2015. He simply had some extra production space in his Broad Ripple bakery, Great Harvest Bread Co., and a penchant for good potato chips. Instead of chasing perfect Pringles-like uniformity, Broad Ripple Chip Company zeroed in on the notoriously tricky Idaho russet potato. “They have a higher sugar content,” McSweeney says, “which gives you that deeper caramelization and a richer, more potato-y flavor.” In other words, he knew his potato chip quest wasn’t going to be pretty. But that choice gives his chips their most distinctive qualities. They’re larger, slightly darker, and intentionally less uniform than the pale, mass-produced versions lining grocery aisles. “We don’t really compete with those guys,” McSweeney says. The seasoning is simple but dialed-in: salt, a hint of garlic and onion, paprika, and just enough sugar to match the natural sweetness of the potato. They contain no preservatives or trans fats, and the only flavor aside from original is Sweet & Spicy. McSweeney’s adult sons expanded the family business, starting Denver Chip Co. when they moved to Colorado. But Indy’s supply chain remains modest and local. The fryers are tucked into Great Harvest Bread Co.’s production bakery on 62nd Street, where roughly 5,000 pounds of potatoes a week are transformed into about 1,500 pounds of chips that are packaged into no-frills brown bags, ready for crunch time.
rolls, ramen, and empanadas this mid2025 food truck conversion dresses with its ultra-savory take on slow-braised beef birria. But straying from the traditional quesabirria tacos toasted on the griddle and instead opting for a mammoth, napkin-drenching torta with a side of consommé will get you one of the heftiest, most satisfying sandwich experiences in Broad Ripple or anywhere else in town. 825 Broad Ripple Ave., 317-444-1831
IPA Braised Beef
JOE’S BUTCHER SHOP
A spate of social media posts in the last couple of years has crowned this elegantly dressed sandwich from the deli at Carmel’s Main Street butcher shop “the best sandwich in Indiana.” And while the debate simmers, not unlike the braised beef on this utterly satisfying lunch favorite does for 12 hours, it’s hard to deny that the caramelized onions,
Havarti fondue, mellow red wine gastrique, and arugula do indeed lend regal treatment to one of the area’s best. 111 W. Main St., Carmel, 317-846-8877, joes butchershop.com
Florence AMORE MIO CAFE
Blink and you’ll miss this tiny roadside restaurant off U.S. 136 in Clermont, but the selection of Italian ciabatta sandwiches—meaty and compact with just enough drippy add-ons to require a couple napkins—are worth hunting down. Each one takes its name from an Italian city, and the Florence is our favorite destination. Delicate pistachio mortadella—porky, silky, and slightly sweet—is the star of the sandwich. The often overlooked but deeply Italian cold cut is slivered thin and layered with luscious burrata, peppery arugula, and a swipe of fig spread. The ingredients seem to melt into the crusty bread,
creating a sandwich that feels both rustic and luxurious. 9060 Crawfordsville Rd., 317-331-0891
Basil Turkey NORTHSIDE KITCHENETTE
The daytime neighbor to the popular Northside Social on College Avenue may have a rep as a place for “ladies who lunch,” but there’s nothing dainty about the toasted whole grain bread and slow-roasted turkey that anchor this satisfying standout on a solid menu of soups, wraps, and sandwiches. Melted Swiss and plenty of herbaceous basil mayo, as well as a generous pile of field greens, complete the package. 6515 N. College Ave., 317-253-1022, northsidekitchenette.com
Skeep
RIPPLE BAGEL & DELI
Staff members are a little fuzzy about the story behind the name and creation of this house bestseller, which, like many menu items at this bagel shop opened in Broad Ripple in 2003, was suggested by a customer. Regardless, it’s no wonder the combo of turkey, crisp bacon, gooey provolone, and chipotle cream cheese with a subtle kick has such staying power, especially when balanced with avocado and the sweet bite of honey mustard. 850 Broad Ripple Ave., 317-257-8326, ripplebageldeli.com
Peterdick
TURF CATERING + KITCHEN:
If you need evidence of the sophisticated cheffing going on in the kitchen at this tiny catering outfit in a muffler shop parking lot in Castleton, just order the Peterdick, one of three lunchtime sandwiches that stars housesmoked butter turkey in thick slabs. But here it’s paired with ham and some of the crispiest bacon you’ll find and dolled up with an earthy miso mayo, pickles, a subtly picante jalapeno hot sauce, and cheddar, all on a delectable ciabatta roll. 8155 Castleway Ct., 317-2880173, turfcateringkitchen.com
Poeta
SUBITO
Guy Fieri’s visit to Chuck Brezina’s popular downtown soup-and-sandwich spot may have been inspired by the flashier mojo pork Revelo or perhaps the 72-hour beef brisket dip sandwich. But there’s a poetry to the turkey, aged cheddar, and aromatic
The Florence at Amore Mio Cafe
Chicken Salad
Few sandwiches feel as timeless—or as gently nostalgic—as chicken salad. Creamy, cool, and endlessly customizable, it is equally delicious as a light summer meal nibbled with friends around a cafe table or as a grab-and-go desk lunch procured from a deli counter. Let it be known, however, that Hoosiers have high standards for their poultry-based dishes. The meat must be moist and tender. The add-ins need to serve their purpose. The mayo should never be used as a crutch. These four chicken salad sandwiches are at the top of the pecking order.
Cafe Patachou
An alternative to diced, chunky chicken salad, Patachou’s version offers a delicate but dense serving of finely shredded chicken in a creamy base that’s studded with celery and actual hunks of bacon. The resulting texture and consistency feel almost luxurious. While the default bread choices are perfectly palatable, your upgrade options include a buttery, flaky croissant or gluten-free sourdough from local bakery Native Bread. Multiple locations, cafepatachou.com
Ruth’s Cafe
At this Castletonarea hidden gem, the chicken salad sandwich is everything you want it to be. Made with roasted chicken, red grapes, cashews, celery, onion and just enough mayo, it strikes a perfect creamycrunchy balance. Fat chunks of chicken shine, tucked in with butter lettuce and Havarti on fresh-baked bread. It’s light, flavorful, and feels genuinely homemade—best enjoyed with a cup of soup in this welcoming spot. 3443 E. 86th St., 317-757-8006, ruths cafeindy.com
Yamallama Delicatessen
This well-organized pick-up counter inside The AMP just west of downtown serves a tidy, perfectly constructed pecan chicken salad wrap composed of pulled Amish chicken, dried cranberries, pecans, and poppy seeds all combined in a honeyyogurt dressing. It’s creamy, lightly sweet, and perfect for munching while people watching in the food hall’s lively shippingcontainer layout. 1220 Waterway Blvd., 317-694-1114, yamallamadeli.com
Illinois Street Food Emporium
The chicken salad sandwich is a classic ladies-who-lunch staple at this ButlerTarkington landmark that recently changed ownership. The spread is chunky and creamy, generously dressed with mayo and just a hint of onion—a good old-fashioned recipe. Piled into a flaky croissant, this is a lovely summer treat to be enjoyed on the patio, where you can watch the neighborhood dogwalkers make their rounds. 5550 N. Illinois St., 317-253-9513, isfeindy.com
Illinois Street Food Emporium
Pro Tips
WE ASKED SOME OF INDY’S MOST ACCOMPLISHED SANDWICH MAKERS TO DESCRIBE THEIR DREAM SANDWICHES. WE’LL HAVE WHAT THEY’RE HAVING.
LISA MOYER
owner of Greiner’s Sub Shop
ALL-TIME FAVORITE SANDWICH
The best sandwich I ever ate was in a tiny town outside of Quito, Ecuador. It was a steak sandwich.
HOME RECIPE I mix Trader Joe’s albacore tuna with either Duke’s, Hellmann’s, or homemade mayo, add minced red onion and celery, plus flaked salt and pepper to taste.
CLUTCH CONDIMENT Mayo
CHUCK BREZINA
owner of Subito
ALL-TIME FAVORITE SANDWICH
It was from a bakery called Forno Campo de’ Fiori in Rome, Italy. The sandwich is pulled roasted chicken tossed in olive oil, with nice mozzarella, romaine, and tomato on their fresh bread.
HOME RECIPE Peanut Butter and Jelly. Any creamy peanut butter will do, but I like homemade raspberry or blackberry jam. And it has to be on some sort of squishy bread.
CLUTCH CONDIMENT
Pickled jalapeños
BRIAN SHAPIRO
president of Shapiro’s Delicatessen
ALL-TIME FAVORITE SANDWICH
At Apache Trout Grill in Traverse City, Michigan, I get the whitefish sandwich with a side of coleslaw that I also put on the sandwich.
HOME RECIPE A barbecuegrilled Vienna Beef hot dog on a bun with mustard and relish
CLUTCH CONDIMENT Durkee Famous Sauce
KRISTINA MAZZA
owner of Hoagies & Hops
ALL-TIME FAVORITE SANDWICH
Medium-rare roast beef from [Ye Old] Coventry Pub, where I grew up in Pennsylvania. The meat is hand-carved behind the bar, topped with provolone and fresh horseradish, and served in a hard kaiser roll.
HOME RECIPE My husband’s smoked barbecue chicken salad sandwich, inspired by our friend at Gomez BBQ. I could eat it every day.
CLUTCH CONDIMENT Spicy brown mustard
basil aioli that sit neatly on a pressed ciabatta roll made from Brezina’s biga yeast starter, which makes just about any of his sandwich creations at this Delaware Street lunchtime draw a work of art. 34 N. Delaware St., 317-220-8211, subitosoups.com
Brazilian Steak Sandwich
GAUCHO’S FIRE EXPRESS
This modest sub from the onetime food truck that became an opening day tenant at The Garage food hall in 2021 may look like any other mall steak sandwich. But one bite of the juicy, wellseasoned picanha cut from the center of a top sirloin, and you’ll be transported to a Brazilian churrascaria—albeit at a much lower price point. Melted provolone, sweet grilled onions, mayo, and a house vinaigrette finish make this a sandwich you’ll fight the line for every time. 906 Carrollton Ave., 317-319-8625, express.gauchosfire.com
Egg Salad
FIRE
AND ICE CAFE
With online influencers swooning over Japanese egg salad “sandos,” this quaint, retro sandwich filler is definitely having a day. The straightforward version at Lara Cooney’s charming German-inspired cafe on Allisonville Road is worthy of just as much reallife fawning. We love the surprisingly sturdy gluten-free bread it’s served on as much as the simple additions of mustard and chives that make this childhood lunchbox favorite something you’ll savor at any age. 6211 Allisonville Rd., 317-997-5774, fireandicecafe.com
Wasabi Toasted Cheese
GOLDLEAF
SAVORY & SWEET
On paper, it doesn’t seem like provolone and cheddar should play with wasabi aioli and cherry preserves as successfully as they do. IRL, customers can’t get enough of this all-grown-up grilled cheese. “The sandwich was inspired by a late friend from Chez Gaudy in Seattle when I lived there,” says owner Kristine Bockman. “He did an open-faced version I was obsessed with.” 1901 E. 46th St., 317-600-3542, goldleafindy.com
ECDC Torta
TLAOLLI
Customers park their cars in the library lot next door to pick up one of owner Carlos Hutchinson’s to-go creations that put a health-conscious twist on
Tlaolli's ECDC Torta
BrEad wiNners
BLTs
The BLT is proof that humble bacon, lettuce, and tomato can become something glorious. This sandwich is a study in textures: the crunch of cured pork, the chilly tug of lettuce, the juiciness of a good tomato slice, and the creaminess of the BLT’s long-lost initial—“M” for mayonnaise. When done right, as with these four prime examples, it’s a simple sandwich that delivers big flavor.
The Oakmont’s Breakfast BLT
Just Judy’s Restaurant
The BLT at this unassuming strip mall favorite where breakfast is served all day and honey baked hams are sold year-round is a towering classic. Lettuce and tomato do their fair share of work, but the focus is on the meat, with frizzled pork stacked embarrassingly high inside slices of lightly toasted bread. A junior version is available for those who don’t have time to take a nap after lunch. 5018 E. 62nd St., 317-254-8796
The AVG Pub
The BLT at this cherished hole in the wall near the Indianapolis Motor Speedway gets a boost from provolone, a fried egg, and a mayo upgrade. The house-made AVG sauce, which tastes like a buttery herbed aioli, adds a little extra umami. 3520 W. 16th St., 317-9162814, theavgpub.wixsite.com
The Oakmont
The Oakmont’s Breakfast BLT is a staple on the restaurant’s weekend brunch menu. Every element is slightly elevated—the bacon is thick-cut and sugar cured, the mayo is a garlic aioli, and the bread is a fluffy braided challah from local bread maker Scholars Inn. To this sophisticated lineup, the kitchen adds pickled onions and an egg to order to create a breakfast or brunch of champions. 323 N. Delaware St., 317-746-6097, theoakmontindy.com
Knuckle Sandwich
Everything beneath the checkerboard ceiling at this recreated 1950s diner in Bargersville feels a little over the top. The Big Bopper BLT is no exception. Living up to its name, it places a mountain of bacon—eight slices—inside two slices of panini bread with the requisite lettuce, tomato, and mayo. Pick out a song on the jukebox, slide across the red vinyl booth, and dig in. 5116 IN-135, Bargersville, 317-530-5627
“Baconeggandcheese, saltpepperketchup.”
That’s how I ordered breakfast at delis on Long Island. It goes without saying that the bread is a round, puffy kaiser roll, light and soft inside with a flaky top that had a vague star design and a dusting of poppy seeds. The fried eggs (two) have a jammy yolk, neither runny nor over-hard. The bacon is crisp and—this is key—torn into pieces, ensuring you get a little bit in every bite. The cheese? American— say what you will. The ketchup is squeezed onto the top half of the roll in a rough spiral. Gooey, savory, satisfying—yet not messy. You can dispatch it in one hand without a napkin on the Long Island Rail Road, in traffic on the Long Island Expressway, or rushing to nab a good spot at Jones Beach, Bogg bag in the other hand.
I set off to find one at places in Indy confident enough to put New York in their very names, ordering a “bacon, egg, and cheese sandwich with salt, pepper, and ketchup” at each. Here’s what I got.
Bodega Breakfast Sandwiches
A NEW YORKER TURNED HOOSIER FINDS OUT IF THREE BUSINESSES LIVE UP TO THEIR NAME.
NEW YORK BREAKFAST
5620 Michigan Rd.
THE ROLL Brioche with a hint of sweetness. Just, no.
THE EGG Fried, but the yolk was hard
THE BACON Perfect
THE CHEESE Perfect
SPK None
SCORE 6/10
BOTTOM LINE The location has more Statues of Liberty than a Times Square souvenir shop. What it doesn’t have, alas, is my sandwich.
NYC DELI & FOOD MARKET
3850 N. Post Rd.
THE ROLL A croissant, of all things
THE EGG An omelet
THE BACON Floppy, unwieldy slices
THE CHEESE Mixed into the omelet. I think.
SPK None
SCORE 3/10
BOTTOM LINE Salt. Pepper. Ketchup. Is this difficult?
NY GOURMET DELI
3802 Ruckle St.
THE ROLL A hero
THE EGG Fried just right
THE BACON Perfect
THE CHEESE Perfect
SPK At last!
SCORE 8/10
BOTTOM LINE The only fl aw was the long roll. Aside from not being the right one, it was slightly tough. But I gave bonus points for calling it a “hero,” a New York City–centric name for what others call a hoagie or sub roll. But the sandwich is just not the same without a kaiser roll, which is also used for the “butter and roll,” another Big Apple comfort staple. Damn, now I want one of those. — chriStina vERcelleTto
Ny goURmet deLi
traditional Mexican food. Plant-based dishes are always a hit here, and the vibrant, flavor-packed ECDC Torta is no exception. Black bean puree, avocado, pickled onions, shredded red cabbage, smoky poblano mayo (with a vegan mayo option), and a sprinkle of cotija cheese are artfully arranged inside a toasted baguette. Upgrade with a layer of barbecued jackfruit or tofu mole to make the combination of flavors and textures sing. 2830 E. Washington St., tlaolli.org
Stromboli
KEYSTONE SPORTS REVIEW
If you can tear yourself away from the signature wings, this hearty pizzasandwich is a satisfying alternative option. KSR layers sausage, cheese, tomato sauce, onions, and pepperoncini onto your choice of bread, then toasts it up to achieve melty, gooey deliciousness. It’s available in a half-size if you’re feeling a little intimidated about trying to tackle a full order. 2131 E. 71st St., 317-251-9902, keystonesportsreview.com
Lobster Roll
CAPLINGER’S FRESH CATCH
Full of claw and knuckle meat with a sprinkle of Old Bay and just enough mayonnaise to bind it all together, Caplinger’s classic New England–style lobster roll lets the seafood speak for
ThE LAst bITe
THEY HOOKED US, THEN THEY VANISHED. THESE ONCE-ICONIC INDIANAPOLIS SANDWICHES FROM LONG-GONE RESTAURANTS LIVE ON IN MEMORY, EACH ONE A GHOST OF FLAVORS WE ARE STILL CHASING.
itself. Fresh pretzel/brioche hybrid buns from Cornerstone Bakery prove the perfect vessel to hold the delicate filling; chipotle slaw or buffalo fries offer a nice flavor contrast on the side. Multiple locations, caplingersfreshcatch.com
TBA
LEVIATHAN
The letters stand for turkey, bacon, and aioli. But its makers could have just as easily added an “O” to the acronym in recognition of the onion marmalade, cooked down with balsamic vinegar for a sweet and tangy complexity, that adds a distinctive top note to the layers of meat and garlicky mayo. Leviathan’s marble rye bread provides pillow-soft bookends and a good, squishy counterbalance to shards of pork belly rendered so perfectly that they nearly melt in your mouth. 1101 N. College Ave., 317-493-1879, leviathanbakehouse.com
Spinach Melt
BROAD RIPPLE BREWPUB
A menu mainstay since the pub opened back in 1991, this vegetarian selection stirs sour cream and mayo into a flavorful base of spinach, jicama, and scallions, spreading a thick layer onto sourdough bread to grill up with Monterey Jack and sliced tomato. 842 E. 65th St., 317-253-2739
The Happy Hermit from Brother Juniper’s
A towering turkey and cheddar triple-decker on soft, square-cut bread, the Happy Hermit was one of the top sellers at this Mass Ave sandwich shop (where Tie-Breakers is now located) that began as a Joy of All Who Sorrow outreach. What made the sandwich so craveable was the sloppy add-ons. For many downtown office workers who frequented the spot before it closed in 2003, this was our first experience with alfalfa sprouts and (gasp!) avocado.
Cuban
BIG LUG CANTEEN
Is this the hottest sandwich north of Havana? Big Lug stacks braised pork belly, ham, Swiss cheese, and dill pickles onto a hoagie bun with a swish of mayo and Dijon, then presses it flat to create the hallmark thin, crispy crust. All in all, it’s a very respectable interpretation of the Florida classic. You can order it by the half, but we’re rooting for you to finish the whole thing. 1435 E. 86th St., 317-672-3503, biglugcanteen.com
Collard Greens Grilled Cheese
HIS PLACE EATERY
Tucked into a menu of soul food stars like fried chicken pot pie and Memphis pulled pork, this sleeper hit at His Place Eatery was born from a quick meatless kitchen experiment by owner James Jones. He found himself hungry for breakfast one morning at the restaurant and started playing around with the ingredients immediately on hand, toasting thick slices of brioche bread in a pan of sizzling butter. He added slices of provolone and a generous heap of his famous tender, smoky, tangy collard greens, already a nonnegotiable side dish among regulars. A toss of diced tomato added color and acid. 6916 E. 30th St., 317-545-4890; 1411 W. 86th St., 317-790-3406; hisplaceeatery.com
Mediterranean Veggie Sandwich from Duos
This half-vegetarian, half-omnivore restaurant took many forms over the years, from a food truck to a freestanding cafe on the grounds of Eskenazi Hospital. Covid eventually claimed it in 2020. But we will never forget how delicious Duos could make a vertical slice of cucumber taste between soft slices of fennel-seeded bread with little more than a leaf of romaine, some pickled onions, and a swipe of a creamy cheese.
The Scratch Grilled Cheese from Scratchtruck
You never just ordered this sandwich. You tracked it down via Facebook and Twitter. The bright red Scratchtruck food truck turned out modern comfort food like this hot and gooey beauty. The bread was butter-drenched and crispy, barely containing its innards of ultra tender red wine–braised short rib, caramelized red onions, arugula, and Colby jack and muenster cheeses. The last one passed through the food truck’s window in 2016.
Goose’s Greatest Hits
WE COULDN’T PICK JUST ONE SANDWICH TO SHOWCASE AT THE CITY’S TEMPLE OF CURED MEATS AND CRUSTY BREAD. SO WE DID THE ONLY REASONABLE THING. WE ORDERED ONE OF EVERY SANDWICH ON GOOSE THE MARKET’S MENU AND RANKED THEM FROM GREAT TO GREATEST.
There’s a certain reverence that settles in when you step up to the deli case at Goose the Market. Behind the glass of Indy’s cherished charcuterie supplier, ribbons of prosciutto, house-cured salumi, and hefty hunks of cheese supply the goods for sandwiches built to order. Among the creations listed on the back wall, the Batali is the most decorated, with accolades both local and national. But we didn’t want to play favorites. We set out on a waistbandpushing mission to taste and rank every sandwich on the menu. We scored each specimen on flavor, texture of ingredients, bread quality, and overall enjoyability. Bite by bite, napkin by napkin— here’s how the best of the best stacked up.
5th Place
GOose
A study in high-quality but sensible ingredients—dryaged ham, mozzarella, basil, black pepper, and olive oil—the Goose leans into its simplicity. The fl avors are light and refi ned, reminding us of a nice, fresh Caprese salad. A touch of acidity or sauce would elevate it. Still, we deemed this a perfectly delightful picnic-ready sandwich that would be ideal with a bott le of sparkling wine.
4th Place
GAnder
Goose’s fully vegan option layers plant-based mozzarella and mayo with bright, garlicky arrabbiata, romaine, pickled onions, and spicy giardiniera. It’s messy and boldly spiced—almost pizza-like—with the tart veggies providing a nice crunch throughout. While some of our full-dairy tasters found the vegan cheese distractingly grainy, everyone agreed the combination of fl avors packs a satisfying punch.
3rd Place
ClUff
A sandwich for pesto lovers, the Cluff layers smoked turkey, truffle oil, smoked gouda, and greens into a deeply savory handheld meal. We loved its herbaceous richness and the way the oil and garlicky basil soaked into the crumb of the baguette, making each bite a decadent mouthful.
2nd Place
REnn
Goose’s prized pastrami is the headliner in this standout sandwich. “I’m not even a pastrami person, but I loved this,” one taster noted. Layered with Swiss cheese and a generous swipe of Dijon, it’s rich and balanced. But the Renn’s breakout ingredient is its scattering of rough-cut cornichons that deliver a bright, briny snap—even as they tumble out with every munch.
1st Place
BAtali
As much as we tried to be contrarians, we had to agree with the chorus of fans: The Batali is the one. Layered with coarse-ground soppressata and delicate capocollo, along with provolone, mayo, arrabbiata, greens, pickled onions, and spicy giardiniera, it is a showcase of Goose’s deli prowess. It earns every bit of its hype—and (we hear you, Bon Appétit) took top billing in our ranking.
BrEad wiNners Pork Tenderloin
If Indiana were to name an official state food, it would be pork pounded thin, coated in breading, and fried to a crisp. We have an obsession—some might call it an unhealthy one—with breaded pork tenderloins. Whether they come out as flat and wide as hubcaps or meticulously tender and crunchy like a diner schnitzel, these meaty discs inspire fierce loyalty. Here are four versions we can’t stop thinking about.
The Pawn Shop Pub
Aristocrat Pub & Restaurant
The Hoosier tenderloin is a local legend here. It’s pounded thinner than most, but the meat is thick enough to retain a beautiful golden texture with waves of well-spiced breading. This sandwich pairs well with the pub’s wood-paneled charm and deep craft beer list. 5212 N. College Ave., 317-283-7388, aristocratpub.com
The Pawn Shop Pub
One of the most affordable pork frisbees in town, the Pawn Shop’s breaded tenderloin sandwich is oversized and aggressively crunchy. It’s packed inside a distinctive sesame seed bun, which might explain why the menu also offers a Big Mac–style Big Pawn with a pork tenderloin sliced in half, a middle bun, special sauce, pickles, and onion. 2222 E. 54th St., 317-255-5430
ClusterTruck
The breaded pork tenderloin is one of the standout menu items at this Indy-based delivery-only kitchen (the first of its kind). It does not stray from the rule book in its preparation. Fried crisp but thicker than most versions of the sandwich, it comes with standardissue tomato, red onion, pickle, and shredded lettuce. Even better, if you live within ClusterTruck’s delivery footprint, you can have this Midwest classic delivered right to you, hot and with no middleman. clustertruck.com
Dooley O’Tooles
Since 1985, this old-school spot with red and green neon decor has been a go-to for northside workers craving a no-nonsense Midwestern lunch. The town of Carmel has built up around it, but the breaded pork tenderloin is as solid as ever, massive in its undersized bun, lightly seasoned to let the pork shine, and served in full or mini sizes. 160 E. Carmel Dr., Carmel, 317-843-9900, dooley otooles.com
Hot Toddy GREINER’S SUBSHOP
You can’t say this tiny sandwich shop just south of Fountain Square didn’t give you fair warning. Greiner’s Hot Toddy lives up to its name—a meat lover’s dream, it’s stacked to nearcollapsing with turkey, ham, capicola, pepperoni, and both cheddar and jalapeño cheese. A layer of chipotle mayo and a final pile-on of bright banana peppers renders it massive and messy—but wildly satisfying 2126 Shelby St., 317-783-4136
Choripan
CHE CHORI
The empanadas may be Che Chori’s headliners—crimped, stamped, and served hot from the fryer—but owner Marcos Perera seems equally proud of this hulking sandwich that hearkens to his upbringing in Argentina. A massive link of Argentine chorizo is the central ingredient. It’s butterflied to allow both the inside and outside to get nice and crispy on the flattop, then tucked into a crusty split loaf with lettuce, tomato, and a bright herby chimichurri sauce. 3124 W. 16th St., chechori.com
St. Elmo Prime Rib Sandwich
HARRY & IZZY’S
The prime rib sandwich at Harry & Izzy’s is a decadent nod to the restaurant’s legendary parent, downtown’s St. Elmo Steak House. It stuffs slow roasted and thinly sliced prime rib inside a ciabatta-like onion bun with a slip of white cheddar—just enough to hold the sandwich’s shape during dunking. And there will be plenty of dunking. The sandwich comes with both a beefy au jus that perfectly wets the already impossibly tender meat and a little sidecar of creamy horseradish that provides a zip of heat. The experience is more like a steak dinner—but don’t you dare eat it with a knife and fork. 153 S. Illinois St., 317-635-9594; 4050 E. 82nd St., 317-915-8045; harryandizzys.com
Mile High Club
ROCK-COLA 50S CAFE
The collection of vintage tchotchkes and rock ’n’ roll memorabilia attached to every surface of this throwback restaurant serves as a visual amusebouche. The main course is Rock-Cola’s massive, triple-decker version of a club sandwich. It stands nearly a foot tall and arrives at your table with not
a toothpick, but a steak knife securing the tiers of hickory smoked bacon, ham, turkey, and American cheese inside two slabs of Texas toast. 5730 S. Brookville Rd., 317-357-2233
Pastrami Kimchi Melt
HALF LITER BBQ
Pastrami is more likely to appear on a deli menu than at a barbecue joint, but when customers find out that Half Liter cures and smokes its own in house (or more accurately, on the back patio), it all makes sense. Especially when piled onto white bread with Swiss and mayo for toasting. The addition of tangy kimchi cuts the richness with a welcome punch of fermented funk. 5301 Winthrop Ave., 463-212-8180, halfliterbbq.com
Strip Cheese
RUSH ON MAIN, RUSH OFF MAIN
The Strip Cheese delivers exactly what its name winks at—crispy chicken strips tossed in barbecue and Buffalo sauces, tucked into a soft bun, and blanketed in melted mozzarella and American cheeses. Order yours with a side of ranch for dipping, of course. 112 S. Main St., Zionsville, 317-344-2416; 5767 N. Green St., Brownsburg, 317-2867002; rushonmain.com
Broken Yolk
CAFE PATACHOU
This assemblage of two over-easy eggs with white cheddar and a choice of meat or avocado is less messy than it sounds. Sure, the yolk will drip onto your plate. But the structure stays surprisingly intact, and the toast acts as a savory sponge to collect every last dribble of liquid gold. Multiple locations, cafepatachou.com
The Philly Special HOAGIES & HOPS
Cheesesteak purists, steer clear of this beautiful mess of a sandwich that gilds the City of Brotherly Love’s signature sandwich—shaved beef gooey with aged provolone nestled inside a soft Liscio’s hoagie roll shipped in from South Jersey—with the cutting-sharp flavors of banana peppers, fried onions, tomatoes, spicy tomato sauce, and a dusting of parmesan. The result is spicy, sweet, and somewhere in the chicken parm family—proof that sandwiches are a constantly evolving food group. 4155 Boulevard Pl., 317-426-5731, hoagiesandhops.com
Hype Stars
You’re familiar with them from antics seen on jumbotrons, gravitydefying feats of athleticism, and stolen spotlights at your favorite teams’ sporting events. But what do you really know about Indy’s foam-covered and faux-furred friends? We sat down with some of the Circle City’s most wellknown mascots and their representatives to get inside their giant fuzzy heads and learn what really makes them tick.
BY CLAY MAXFIELD
Freddy
SPECIES Friendly Beast TEAM Indiana Fever DEBUT 1999
SIGNATURE MOVE Dancing (current favorite: the Jersey Swap)
IF YOU COULD PICK ONE PLAYER TO SIT NEXT TO ON THE TEAM’S NEXT ROAD TRIP, WHO WOULD IT BE? Sydney Colson. She’s a riot, and she would have me laughing the entire trip.
IF YOU COULD SWITCH PLACES FOR A DAY WITH ANY OTHER MASCOT IN INDIANA, WHO WOULD IT BE? Without a doubt, Boomer.
FAVORITE CONCESSION AT GAINBRIDGE FIELDHOUSE?
The Shake Bar
Boomer
SPECIES Panther TEAM Indiana Pacers DEBUT 1991
SIGNATURE MOVE High-flying dunks
IF YOU COULD PICK ONE PLAYER TO SIT NEXT TO ON THE TEAM’S NEXT ROAD TRIP, WHO WOULD IT BE? Forward Obi Toppin. I’d love to pick his brain on some of the dunks he’s thrown down.
WHAT IS YOUR TRAINING REGIMEN?
In no specifi c order: eating catnip, sleeping, and running a couple of line drills.
FAVORITE CONCESSION AT GAINBRIDGE FIELDHOUSE? Ben’s Pretzels
WORST INDIANA PACERS MEMORY?
Back during Reggie Miller’s heyday, I came across Mike Tyson backstage before one of the Pacers’ playoff games and found out firsthand just why he got his nickname, “Iron Mike.” Wow, can he really pack a punch!
Pepper
SPECIES
Volleyball-headed Diva
TEAM Indy Ignite DEBUT 2024
SIGNATURE MOVE Lett ing fans kiss her hand
IF YOU COULD PICK ONE PLAYER TO SIT NEXT TO ON THE TEAM’S NEXT ROAD TRIP, WHO WOULD IT BE?
I have a strict policy to reserve two open seats next to me so I can get my beauty rest. A diva needs her space.
FAVORITE CONCESSION AT FISHERS EVENT CENTER?
Anything sweet and salty to match my personality.
FAVORITE IGNITE MEMORY FROM LAST SEASON?
I loved having all my besties from Major League Volleyball in Indy for the 2025 All-Star Match. We had so much fun and got into a little bit of trouble, too!
Firehawk
SPECIES Hawk TEAM Firestone, IndyCar, and the Indy 500 DEBUT 2000
SIGNATURE MOVE Dancing and celebrating behind the winner in Victory Lane
IF YOU COULD SWITCH PLACES FOR A DAY WITH ANY OTHER MASCOT IN INDIANA, WHO WOULD IT BE?
Hoosier the Bison. Any mascot that charges into the storm, faces adversity, and helps rally its team to an undefeated season and a National Championship clearly knows a thing or two about winning.
FAVORITE CONCESSION AT IMS?
Pork tenderloin
FAVORITE INDY 500 MEMORY?
Last May, when Alex Palou’s victory became the 76th time the Indy 500 winner has crossed the bricks on Firestone race tires. That’s more than double all other tire manufacturers combined.
Rowdie
SPECIES Bear
TEAM Indianapolis Indians
DEBUT 1993
SIGNATURE MOVE Front handspring
IF YOU COULD SWITCH PLACES FOR A DAY WITH ANY OTHER MASCOT IN INDIANA, WHO WOULD IT BE?
Boomer of the Indiana Pacers. Not only because I would love the air conditioning in the July heat, but I have always wanted to make a grand entrance by rappelling down from the ceiling.
IF YOU WERE GIVEN A SPOT ON THE INDIANS ROSTER, WHAT POSITION WOULD YOU PLAY?
I would definitely be a pitcher. And before you ask, yes, I do throw as fast as Paul Skenes.
WHAT WOULD BE YOUR WALK-UP SONG?
My current intro song is “Coming In Hot” by Andy Mineo and Lecrae. If I played in the starting lineup, I think I would have to go with “Never Gonna Give You Up” by Rick Astley. I love a good rickroll!
FAVORITE CONCESSION AT
Bobby
SPECIES Bobcat
TEAM Noblesville Boom DEBUT 2025
SIGNATURE MOVE Rim-rattling dunks
IF YOU COULD PICK ONE PLAYER TO SIT NEXT TO ON THE TEAM’S NEXT ROAD TRIP, WHO WOULD IT BE? Guard RJ Felton. That guy is so witty.
IF YOU COULD SWITCH PLACES FOR A DAY WITH ANY OTHER MASCOT IN INDIANA, WHO WOULD IT BE?
Boomer
Nitro
SPECIES Dragon
TEAM Indy Fuel
DEBUT 2014
SIGNATURE MOVE “Eating” a kid’s head
WHAT ARE YOUR PREGAME AND POSTGAME RITUALS?
Pregame, I always mark my territory in the visiting team’s locker room. During the postgame, you can find me either cheering into my winning towel or crying into my losing towel.
IF YOU COULD SWITCH PLACES FOR A DAY WITH ANY OTHER MASCOT IN INDIANA, WHO WOULD IT BE?
Icy D. Eagle of the Fort Wayne Komets. I wonder what it’s like to be a mascot for such a lousy team and smelly fans. You know where to find me, Fort Wayne!
IF YOU WERE GIVEN A SPOT ON THE FUEL’S ROSTER, WHAT POSITION DO YOU THINK YOU WOULD BE BEST SUITED TO PLAY? Who just sits on the bench and drinks Gatorade? I can do that!
Neither an exhausting schedule nor an incredibly tough election campaign can wipe the smile off Beau Bayh’s face.
Mr.Positive
by SAM STALL
photos by JAY GOLDZ
BeauBayh
has every right to feel a bit angsty just now.
Last November, he turned 30—a milestone that can send anyone into a tailspin of existential dread. But not Beau Bayh. He doesn’t “do” angst and dread. At least not in public. It isn’t his style. Or his family’s, for that matter.
“Thirty has been great,” he says. “I’m turning 30, running for office, and practicing law, and it’s all been exciting and sometimes stressful, but overall pretty positive.”
There’s no time to wallow in self-pity. Beau has too much on his plate.
On this particular morning, he looks fresh and chipper, almost supernaturally good-looking and put-together. You’d never guess that he didn’t get home until well past 1 a.m. after speaking at a Northern Indiana political rally and then driving back to Indianapolis with his campaign manager. He’s made many such trips, with more to come. The November 3 general election looms, and Beau is running for his first elected office: Indiana secretary of state. He seems to be taking this challenge in stride, too.
“My back hurts, but my head is clear,” he says.
One would expect no less from the scion of Indiana’s most famous Democratic Party dynasty. Beau’s grandfather was U.S. Senator Birch Bayh, who won his first Indiana statewide office at age 26, and his father is Evan Bayh, who won his first statewide office (ironically, Indiana secretary of state) at 30, then served two terms as governor and two as a U.S. senator. That’s a lot to live up to, even in the best of times.
And politically speaking, these are far from the best of times. Unlike his grandfather and father during their political careers, Beau is trying to win public office in a state that’s turned ruby red. Republicans have supermajorities in both Statehouse chambers, and Democrats haven’t won a single statewide office since 2012. So how does he plan to surmount it all?
The answer sounds like something his father would have said in the ’90s, or his granddad in the ’70s. Beau wants to stick to the issues and point out how very different he is from the current secretary of state, Diego
Morales (more about him later). He also wants to build coalitions across party lines by emphasizing what binds Hoosiers together instead of what pulls them apart.
“The current person in this role is not an honest broker,” Beau says. “He’s abused the Hoosier taxpayer in ways that I think are really unacceptable, and he’s injected a lot of partisan politics in a place where it shouldn’t exist. When you tell people about that, it doesn’t matter what political party they’re in, they kind of reject it.”
We’re talking about coalition building in the age of hyper-partisan politics, sticking to the issues when elections can be swayed by TikTok videos, and hoping enough people cross party lines to vote for you—even though it’s highly unlikely most Indiana voters even know who’s running for secretary of state this year.
It seems like a brutal slog against long odds. But it will take more than a (very, very) tough campaign to knock the smile off Beau Bayh’s face.
THE EARLY DAYS
Born Birch Evans IV, Beau and his fraternal twin brother, Nicholas (called Nick), were born into politics. They arrived November 8, 1995, the only children of then-governor Evan Bayh and attorney and Indiana first lady Susan Bayh. Media darlings from toddlerhood to their teens, their lives included background noise formed by politics and public scrutiny.
“We’d have conversations at the dinner table about political issues,” Beau says. “That’s typical for a lot of American families, regardless of whether or not your dad or mom works in Congress.”
Except in this case, Beau’s father actually did work in Congress. This early exposure, however, didn’t immediately translate into ambition or a call to public service, but the idea resonated with him far more than it did with Nick. Beau says his brother, a strategic football analyst for the Indianapolis Colts, seems immune to the allure of politics and the public eye. Early on, Nick was much less interested in the spotlight than Beau. Evan recalls differing reactions to the hoopla on the night he won his second Senate term, when the boys were around 10. Nick hung out with his mom while Beau stood beside his dad during live TV interviews.
“I never thought Beau was destined to run for public office, but this told me that he was probably a natural people person,” says Evan, now 70. “On that night I saw that he took to public life a little bit more.”
Beau doesn’t see the path chosen by his brother as any better or worse than his own. “He’s like a lot of people my age,” he says. “He kind of looks at the whole circus of things and throws his hands up and says, ‘Gosh, this looks like a whole mess.’”
Beau uses the word “gosh” regularly and without irony, which must require a great deal of discipline considering that after graduating from Harvard University, he served in the United States Marine Corps, rising to the rank of captain. He was in while the Iraq and Afghanistan wars were winding down but didn’t see combat.
“The Marines I led came from all different walks of life. We didn’t all vote the same. But at the end of the day, we came together to achieve a common mission,” Beau says.
After his military service, Beau got his law degree at Harvard Law School and clerked for Judge David F. Hamilton of the U.S. Court of Appeals for the Seventh Circuit. During this time, he and his family endured a personal tragedy for which there was no positive spin or silver lining. In May 2018, Susan underwent surgery to remove an aggressive, cancerous brain tumor. After a long, painful struggle with
the incurable disease, she died on February 5, 2021, at age 61. At a memorial service at Trinity Episcopal Church (where the brothers were baptized), Beau shared a story from Susan’s last days, when she was so sick she could no longer speak and even opening her eyes was difficult: She looked at Beau and mouthed the words, “I love you.”
During this ordeal, the Bayhs’ nearbulletproof veneer of positivity finally cracked. But only a bit. John Krull, a veteran political reporter and current director of the Pulliam School of Journalism at Franklin College, recalls the opening of an outdoor classroom at Holliday Park dedicated to Susan in November 2023. Evan, Nick, and Beau all turned out. Evan spoke of how Joe Biden (whose oldest son died of the same form of cancer in 2015) told him there would come a time when the memory of their loved one would bring a smile to their lips, not a tear to their eyes.
And then Evan did something that was unprecedented: He paused for a moment to gather himself. “I’ve known Evan Bayh for nearly 40 years,” Krull wrote at the time. “In all that time, I’ve marveled at
his emotional discipline—a product, I’ve always suspected, of being in the public eye almost from birth. In such circumstances, carving out a space for a private self demands great effort and will. I’ve never known him to let the wall down in public, never seen him reveal his inner self to an audience.”
Evan seems to have passed that emotional discipline to his son. Along with his propensity for saying “gosh.”
Susan is remembered as being effervescent and sunny. No one saw it as an affectation, though she could definitely smile when her heart wasn’t in it. Evan keeps an old Indianapolis Monthly issue on his coffee table that features a photo of her on the cover. She looks so happy and energetic, you’d never know she was sick from the flu and had to drag herself out of bed to have her picture taken.
Her influence on her sons was powerful but often hidden. Beau recalls that when they lived in Washington, D.C., Susan would occasionally pick up people who looked like they needed rides and take them where they wanted to go. Nobody knew about this (except the twins, who were often in the backseat), and nobody used it as a photo op. Beau says the experience kindled his interest in public service.
Somewhere along the way, he also picked up his father’s chipper-to-a-fault public persona. Krull, who has known the Bayh family for decades, says Birch was pretty much the same person in public as he was in private. He thinks Evan, who, like his twin sons, grew up enmeshed in politics and his own personal tragedy— his mother Marvella died from cancer in 1979 at the age of 46—developed his persona not only because he lived in the public eye, but also as a defense mechanism.
“I think he always felt like people were watching him and taking note,” Krull says of Evan. “And I think the experience of his mother’s illness and death reinforced in him a really strong imperative to keep his private self very, very, very private. The only thing different for Beau is that he’s had a twin to go through it with him [and Evan was an only child].”
RUNNING THE NUMBERS
Given his character and lineage, Beau seemed destined to someday take a shot at politics. Whether he succeeds is an open question. There is no “easy” button for this race, in spite of his famous name.
“Republicans have dominated statewide office for so many election cycles
that it feels hard to imagine how they could lose it,” says Dr. Laura Merrifield Wilson, associate professor of political science at the University of Indianapolis. “If he ran as a typical Democrat in Indiana’s current political climate, I don’t think he would have a chance of being successful.”
And yet, this particular race offers him several advantages. Indeed, it may present the Democrats with their best chance in a long time to take a statewide office.
This year’s election doesn’t include a presidential, gubernatorial, or senatorial vote, thus placing secretary of state at the very top of the ballot. This alone garners the race more attention than usual and may blunt the danger of it falling victim to something Beau personally despises: Indiana’s straight-ticket voting rule.
Straight-ticket voting allows Hoosiers to select the entire slate of candidates from one party by filling in a single box on their ballot. The system can effectively predetermine the outcome of down-ballot races without individual candidates having a chance to make a case for themselves.
Beau is well aware of this dynamic, and one of his campaign promises is to end straight-ticket voting in Indiana. It might sound self-serving on the surface, but nationally, his view is very much the norm. According to the National Conference of State Legislators, it’s only possible in six states. Everyone else abolished it or never allowed it in the first place.
“In a straight-ticket voting state, elections don’t become a contest between who the best person for the job is,” Beau says. “It’s all about who’s wearing the right color jersey. A lot of times people don’t even know who they’re voting for.”
Unfortunately for him, straight-ticket voting will still be very much a “thing” when he is on the ballot this November. But at least he’ll have plenty of cash in his coffers to buy ads sharing his views. In the first few months of his campaign, he raised north of $2 million, already surpassing what Morales, elected in 2022, brought in over his entire election cycle.
This hasn’t gone unnoticed by Republicans, who claim he’s getting out-of-state money “on a silver platter.” Even Beau’s competitor for the Democratic nomination, small business owner Blythe Potter, has criticized him for taking campaign cash from people closely linked to Donald Trump, including Apollo Global Management CEO Marc Rowan. Evan worked for Apollo after he retired from the Senate.
To Beau, however, having Republicans on his donor list is a feature, not a bug.
“We’ve not just had support from Democrats,” he says. “We’ve had tremendous support from Republicans, too. I don’t want to be the secretary of state for just Democrats. I want to represent everyone.”
“Big tent” stuff might sound schmaltzy, but experts say it’s the only strategy that offers Democrats a path to statewide success. In theory, a Democratic candidate could do extremely well with the blue base and still lose by a landslide, given that approximately 31 percent of Indiana voters identify as Republicans, only 25 percent as Democrats, and almost 44 percent as independents.
“Even if you get all of the Democrats, obviously that’s still not going to be enough,” Wilson says. “He needs moderates or independents who don’t see themselves as aligning with either party but prefer Bayh to Morales. But if you want to
“I try to remain positive because I think that’s how you should be in life.”
to a state-funded $90,000 GMC Yukon Denali purchased from Kelley Automotive Group, a Fort Wayne dealership that donated $65,000 to his political campaign.
Among the state’s GOP hierarchy, Morales looks uniquely vulnerable to Beau’s broad coalition approach designed to draw in Democrats, disaffected Republicans, and independents to reach victory. There certainly seems to be enough blood in the water for it to work.
Problem is, it’s attracted more than one shark. In March, likely after working through the same political calculations, former Indianapolis mayor Greg Ballard also announced he was running for secretary of state, vowing to form a new party.
“If you’re a Republican voter who just can’t bring yourself to vote for Morales, Ballard gives you somewhere to go,” Krull says. “He creates an off-ramp for a lot of Republicans who are uncomfortable with the MAGA agenda. And there are a lot of those folks out there right now.”
Beau believes Ballard’s party concept resembles the Republican Party before Trump entered the field. Which means old-school Republicans will face off against new-era party candidates. It also means Beau needs a smaller share of votes to win. If Ballard takes 30 percent of ballots and Morales another 30, Beau can get into office with just 40 percent.
“I didn’t think [Beau] had much of a chance in the beginning,” Krull says. “But the dynamics of the race have changed.”
get some of the moderate voters or maybe even disaffected Republicans, you’re not going to do that if you’re too liberal or too ideologically extreme.”
Beau, who seems aware of this, is in no danger of looking too “ideologically extreme” to average Hoosiers. “It’s unfortunate that what should be an administrative role at the secretary of state’s office has become hyper-partisan and politicized,” he says. “I’m going to focus on the issues that are germane to this office, none of which should be overly partisan.”
Beau couldn’t have found a more perfect opponent than Diego Morales. Some think Morales is the sort of person for whom the phrase “scandal-plagued” was invented. During his time in office, Morales hired his brother-in-law as co-director of the auto dealer services division of the secretary of state’s office, for which he got a sixfigure salary. Morales also helped himself
The heir to one of Indiana’s most celebrated political legacies has months of campaigning ahead before he finds out if Indiana buys what he’s selling. In the meantime, he adheres to a jam-packed daily routine. In the morning, he goes for a run on the Monon Trail or works out at downtown’s National Institute for Fitness & Sport. Then he “bills some hours” at his day job as a commercial litigator at the legal firm MacGill PC. Then he works the phones, soliciting financial support and political backers. Most evenings, he heads out to the sticks for campaign events.
Campaign activities will eventually crowd out everything else, likely becoming more grim and intense. But Beau plans to keep smiling. “I try to remain positive because I think that’s how you should be in life,” he says. “Hubert Humphrey used to call himself the happy warrior, and that’s the sort of persona I try to embody. Wake up every day with a smile on your face and do the best you can.”
Will that be enough to win the race? Gosh knows.
When weighing school options, tuition and affiliated fees heavily factor into families’ final decisions. Indianapolis-area private schools share information and tips on paying for a private education.
BY CAMILLE GRAVES
PERHAPS the biggest deterrent to many parents considering a private school education for their children is cost. Private school has a reputation for being prohibitively expensive. However, Indianapolisarea private schools offer options that make this path affordability a barrier.
Don’t Be Afraid to Reach Out
contemplating a private school education should take is to reach out to the schools that attract their interest, even if they fear those schools are out of range.
“Parents may be surprised to learn that private schools offer a private education affordable and accessible,” says Anna Taul, director of admissions at Cathedral High School.
Before parents let cost drive their decision, they should take time to explore schools and connect with their admissions teams to better understand the different paths to making each institution affordable, recommends James Layne, director of marketing and communications for The Orchard School. They should ask about payment plans,
assistance. They should also or if there are additional fees. Layne also advocates a shift in mindset. “View an early private school education as an investment in your child’s future. Laying a strong educational foundation now can have a meaningful impact down the road for college.”
Private school admissions counselors across the city share this sentiment. When approaching programs to discuss options, families should keep in mind that private school is a long-term commitment that requires
preparation, which will pay off in a child’s life over time.
Schools understand this investment, so they are open to questions even if parents are unsure they will enroll their child. It’s important for families to consider the full picture of what their investment entails.
“We believe strongly that a [private] education should be accessible to families who value it. That’s why we offer a robust tuition assistance program and work closely with families to make the experience as attainable as possible,” says Kim Jacobson, director for admissions at International School of Indiana. “Ultimately, we encourage families to start a conversation with us.
Gaining a clear understanding of both the investment and its long-term impact often brings valuable perspective.”
Understand Tuition and Other Fees
Parents should take time to learn what tuition at a private school encompasses and what other fees they can expect. Is lunch included, or do families choose between paying for a meal plan or sending packed lunches? Does the school provide textbooks, or must parents order them? What about uniforms, technology like laptops or headphones, activities, after-school care, or tutoring? Many tuition plans do cover some extras that parents would otherwise have to pay for at a public or charter school.
“Tuition at ISI is designed to be comprehensive, encompassing lunch, books, technology and trips, student support
services, Parent Association support, and dedicated college counseling,” says Jacobson. However, parents are responsible for fees for personal devices, uniforms, after-school care, enrichment programs, athletics, and travel. No added cost is associated
5 trip to Washington, D.C., and Upper School Language and Culture international travel are not included. Like at many schools that require uniforms, families have the opportunity to purchase used
uniforms through the school. Likewise, the school can provide loaner devices for required schoolwork. Many of Cathedral’s advanced offerings—like students’ iPads, Bluetooth keyboards, carrying cases, and printing and copying,
activities, and transportation for most extracurricular activities—are covered by tuition. “[This includes] retreat experiences, such as the junior overnight trip to the University of Notre Dame, Saint Mary’s College,
and Holy Cross College, and the three-night senior retreat,” says Taul.
AP testing are not covered. J-Term experiences, “a hallmark of the Cathedral experience,” may incur expenses that range from low-cost, like exploring local museums or designing a board game, to more expensive, such as taking a trip to choose their J-Term experience based on their own interests and budget; many J-Term courses have no fee.
Orchard’s tuition pays for hot lunches, fee for some extras as a part of an initially higher tuition can be more cost-effective than paying out of pocket. Layne encourages families to take all expenses into account. “If it’s all-inclusive, take a moment to compare what your family currently and books, and factor that into your overall calculation to get a clearer picture of the true cost. Decide if your family needs before or after care. Many schools offer these as add-ons for an additional fee, so be sure to include those costs as you’re thinking through the full investment.”
Consider a StateFunded Scholarship or State-Sponsored Savings Plan
As parents embark on learning about aid offerings of their schools of interest, they should be prepared to ask if schools participate in the Indiana Choice Scholarship Program. The program allows students to use state
funds to pay for private education, awarding up to 90 percent of the individual funding that would be given to the student’s local public school, with parents paying the difference; full tuition is covered if it is less than that amount. The average award was approximately $6,536 in the 2024–25 school year, with a maximum scholarship value of $8,328. Many
We recognize that every family situation is different and that even a small amount of reduced tuition can make a critical difference for many families.
-
James Layne, director of marketing and communications for The Orchard School
private schools is often totally covered. If a private school participates in the Choice Scholarship Program, it must submit an application to the state’s Department of Education on the student’s behalf, so parents should check deadlines and make sure they
speak with admissions, apply to enroll, and share necessary documentation with the school in a timely manner. Parents can also consider utilizing an Indiana529 Direct Savings Plan, which allows for tax-advantaged savings education expenses, including private school tuition up to $20,000 per year.
Explore SchoolBased Financial Aid and Payment Plans
Almost all private schools offer some form of aid, usually based on need and sometimes on a student’s academic merit. Orchard’s aid comes in the
based on factors including family income, assets, tax documents, the number of children in tuitioncharging schools, and any extenuating circumstances. “We recognize that every family situation is different and that even a small amount of reduced tuition can make a critical difference for many families,” says Layne. Some schools allow students to use scholarships from outside entities. Aside from offering its own need-
based scholarships, ISI, Cathedral, and a number of other area schools partner with the Center for Leadership Development to connect families whose students are at the secondary level with award opportunities.
ISI considers other factors, too. Jacobson explains, “We take into account other such as academic ability, classroom balance, community contributions, and demand for grade level and language track.”
The number of students on
may surprise parents. “Roughly 45 percent of Cathedral High School students receive need-based tuition assistance. In fact, Cathedral awarded approximately $2.5 million in tuition assistance during the 2025–26 school year,” says Taul.
The amount awarded through Cathedral’s comprehensive
aid program differs from student to student. The school’s Shamrock Scholars Program provides needbased scholarships that cover a quarter, half, or even all of qualifying students’ tuition for the duration of their time at Cathedral. Taul continues, “In addition to need-based assistance, Cathedral offers scholarships to students who score at the 95th percentile or higher on the High School Placement Tests. These scholarships range from $10,000 to $16,000 over four years. Also, Cathedral offers families a multi-student discount.”
Fee schedules can also play a role in determining if a family can afford private school. Breaking payments into reasonable regular sums eases the pressure on bank accounts, especially as emergencies and unforeseen circumstances can make budgets unpredictable and turn
Age 3 to Grade 8 Age3toGrade8
single big expenditures into a strain. At Cathedral, families pay a deposit at the time of enrollment that is applied toward the cost of tuition. Families can then pay in monthly, quarterly, semiannual, or lump installments, with a discount available to those who pay the full amount by July 31 prior to the upcoming school year. Orchard, ISI, and most other schools likewise offer discounts and allow
parents to pay at the rate they choose. Parents at Orchard who pay annually get a 1.5-percent discount (due by July 20 prior to the upcoming school year), while those who pay annually at ISI get a 2-percent discount. Parents at ISI who pay semiannually receive a 1-percent discount.
“For families planning ahead, ISI also offers a High School Tuition Lock program, which allows new and continuing students to lock in their tuition rate for all four years of high school. This provides added predictability and helps the future,” adds Jacobson.
Parents should share as much as they
learn about all avenues of funding so they can take advantage of as many types of aid as they can. “Many families combine multiple resources, such as the Indiana Choice Scholarship, need-based tuition assistance, and 529 savings. ... Exploring these options overall cost and expand access to additional opportunities,” advises Taul.
Feel Confident That a Private School
Education Is Worth It
There are a lot of obvious advantages of private school that come to mind
their child’s education: advanced academics, focused teachers and administrators, class size, school community, and safety and security. But every private school is also founded on a unique mission and shared values it hopes to impart to its students, supported by its distinctive curriculum and opportunities. These offerings that go the extra mile make a private education more than worth the cost.
“I would encourage families to their child,” says Jacobson. “Take a moment to consider your hopes and aspirations—what kind of learning environment will help them thrive? What are their strengths, and where might they need additional support? The right school should align with your family’s values while also challenging and nurturing your child’s academic and personal growth.”
The right school may deliver a globally focused education and tight-knit community like that offered at ISI, which is the only school in Indiana that provides an International Baccalaureate education to all students from age 3 to grade 12. Language learning and dual immersion pathways in French, Mandarin, or Spanish are ideal for parents seeking a diverse atmosphere where their students
broader perspective of the world.
Parents may prefer to send their child to a school that aligns with their spiritual beliefs. Cathedral’s approach is rooted in its Holy Cross mission, which strives for academic excellence
by balance, growth, and care for the individual learner. The school’s college preparatory curriculum is combined with mentorship, a diverse and supportive community, and values intended to develop the whole person, both heart and mind. Orchard’s idyllic 43-acre wooded campus features a ropes and challenge course that highlights
the natural environment, allowing students to learn through exploration and build a lasting connection with the outdoors—ideal for families who desire an education for their children that incorporates experiential learning and nature. “Signature experiences like maple syruping in our Sugar Shack bring hands-on learning to life in meaningful ways,” says Layne.
A two-week immersive program for middle schoolers called Winterm (where students take a short course on a topic they are curious or passionate about), a no-cut athletics program, a dedicated makerspace, performing arts opportunities, and a wide range of after-school clubs encourage
for the memorable, one-of-a-kind experiences it allows them to access. At the very least, it behooves parents to examine the possibilities.
collaboration, and applied learning across all grade levels at Orchard. Many private schools also provide learning specialists, tutors, and counselors who help students who are struggling or need extra support academically or emotionally. Overall, these specialized offerings can make a private school valuable not only for the future it opens up for students but also
“While adjustments are not guaranteed, it is always worth having the conversation,” emphasizes Layne. “Connecting with the school not only helps build a relationship but also gives you the chance to share your family’s circumstances and ensure your full story is understood. Don’t hesitate to respectfully advocate for yourself and your family and communicate what you need.”
OFINDIANAPOLIS
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patio playbook
As we observe the official start of the summer season, Central Indiana home design pros share the latest trends in tailoring outdoor living spaces— from landscaping to automation.
BY DEVON DEAN
THERE WAS A TIME in the history of American home design when the concept of a patio was a bit of an afterthought. Maybe it wasn’t even attached to the house but instead was an extension of the garage, complete with concrete floors, a rusted roof, and a collection of mismatched furniture sourced from garage sales and discount stores. These days, people are taking a far more
thoughtful approach to their outdoor living spaces. Increasing curb appeal now extends to creating a bespoke backyard retreat to fulfill those dreams of escape, provide an extended space to host, or simply relax. If the canvas—or yard—is blank or worries abound that the space might resemble the bygone era of teal metal chairs and bug lights, there are plenty of modern trends to help craft an oasis you can enjoy year-round.
A Fireside Chat
with Michael Shannon from Indy Grills
What led you into this line of work, and how did Indy Grills come to exist as it is today?
I’ve always loved designing and building things, but my business partner and Co-founder, Bill, was the driver to start the business. He built a couple of patios on his own and reached out to me to help with some of the “business side,” like web design, social media, and bookkeeping. Fast forward 6 years, and we’ve both worn every hat in the company!
It’s gotta be awesome to have Bill Michalak’s industry experience. What’s a good story you have about a project where you two rose to the occasion?
outdoor kitchens than anyone I’ve ever met. Our with ChatGPT some not even possible, and asking if we can build it. He’ll use all of his prior knowledge to help achieve that.
Why do people choose to work with Indy Grills, and what sets your approach apart from others in the industry?
A couple of things set us apart from others. We don’t go out and get bids. Our team is inhouse and we control the schedule. It allows us to not only be quick, but also maintain a high level of quality.
We’re laser focused on what we do: indoor
entire custom patios. We don’t mow lawns, plant bushes, or do anything outside of our specialty.
our clients time and money.
You’ve completed over 1,000 projects. What are some of the most important things you’ve learned through that level of experience?
The only way we’ve been able to achieve that is through a dedicated team who is committed to continuous education.
What surprises homeowners most after their project is completed and they start actually living in the space?
When I come through to take photos after the project, clients are always telling me they use their new space way differently than they ever planned. They’re living in it, eating dinner, watching movies, and even working from home out there.
How do you approach the planning stage before any construction begins, especially when helping clients choose between so many options?
We know there’s a million options, so we do everything we can to guide you through it. We come to your home, take measurements, understand your must-haves & nice-to-haves, and create a design for you. We then invite you into the showroom to see it all in person. Our team of experts can help pick the right stone, mantel, granite, and even furniture to
What role does the showroom experience play in how clients make decisions about their projects?
The showroom is open to the public and it has allowed our clients to come in, on their schedule, and experience their options in person. All of our indoor and outdoor
Everything is built to scale in our showroom so you can actually walk your layout and move furniture around to make it feel like what we’ll be building at your home.
You also collaborate with builders & designers across Central Indiana. How does that project?
We love working with custom home builders and designers. When they are designing their client’s home, they create budgets for indoor
heaters, and furniture. When they are at the come by the showroom and our team of experts will help educate them on their options. When it’s all ready to be built, the builder lets us know and we complete it right away!
represents Indy Grills at its best, what does that space feel like to you?
A gathering space.
It could be as simple as adding an indoor
seating where family and friends will share laughs and make memories.
For someone considering an outdoor kitchen, you’d recommend they take?
Give us a call or stop by our showroom. We’ll brainstorm ideas, help you create a budget, and begin designing.
keep it natural
Landscaping and exterior home design experts around Central Indiana mention one key ingredient homeowners request as they look to give their outdoor spaces a makeover: a nod to the natural.
“A lot of customers are gravitating toward a more natural, native planting style,” says Phil Ennis, owner of PJE Lawn Care & Landscaping. “Not one that is necessarily less maintenance, but it looks like less maintenance. It features plants native to Indiana and the surrounding area, including
grasses, wildflowers, and related species. It’s the kind of planting you’ve seen for years in parks and along roadsides, but that style is now moving into the residential realm.”
A more natural palette extends to furniture choices, too. “I think everything is moving away from those ultra-modern styles and going more earthy,” says Ennis. “Tan is the new gray, brown is the new black. It’s carrying across furniture, interior colors, and exterior colors, and that’s spilling over into landscaping as well.”
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light it up
The perfect outdoor living space should also connect to the home’s interior and reflect its personality, in a very literal sense. Cori Brown, owner of Glass House Gallery in Carmel’s Indiana Design Center, describes the trend toward huge windows and glass doors.
“Glass requests just continually get bigger and bigger, and they’re testing the limits,” she says. “It’s floor-to-ceiling, and I think it can be 12 feet or higher from the floor. People don’t want dark houses. They definitely want the natural light coming
in. They want that indoor-outdoor feel.”
Brown says traditional styles are also making a comeback. “For a while, it was very cool tones, contemporary, a lot of transitional, and modern everything,” she explains. “We’re starting to see some more staining on the interior windows. White oak is being used on the inside of windows and doors, versus just painted pine. Warmth is one of the biggest trends that we are seeing. Everything was black and white before. Now we’re seeing some bronze, some creamy white, more natural tones.”
flex the season
The beauty of innovation in interior design is how it translates to outdoor living. Case in point: the growing desire to ensure a seamless transition between the two spaces.
“Flexible rooms are in,” says Jesse Hibler, founder of architecture, interior design, and neighborhood planning firm Hibler & Co., located in The Stutz in downtown Indianapolis. “[Clients want] dynamic spaces, but smaller than in the past. Many of the houses I design have dining rooms that are integrated with the kitchen, living room, and outdoor space.
They want it all to flow together.”
The flow can come through additions like folding doors. “Now manufacturers are creating those doors, 4-foot-by-12foot panels, and the only structure is 2 inches all the way around,” says Brown. “You get maximum glass. … If you’ve got a bar top and then a door, I can meet your folding window and folding door in the middle, and they both completely open. You almost have a whole walkthrough and then a bar for outdoor and indoor living. It’s a very cool way to design your space.”
Brown says pivot doors, such as a dropdown sill, can help keep precipitation out. “We can almost have the feeling as if we live in California,” she jokes. “With no bugs and a perfect climate all year round.”
Dale St. Louis of Phantom Screens of Central Indiana, a supplier and installer of retractable door, window, and patio screens, believes year-round outdoor spaces are essential. “You’re putting a lot of money out there for your back patio. It is part of your house; use it. I mean, you can literally use it year-round. It’s nice to sit outside and watch the snow or rain and not get wet or be cold.”
St. Louis says dual roller, vinyl screen systems can achieve a desired effect.
“More people are looking for heat retention using mesh and vinyl,” he says. “They can drop their mesh. They could drop their vinyl if they get a chillier day in October or May.” St. Louis says homeowners who go this route generally have a gas fireplace or space heater as part of their setup.
make it smart
Last but certainly not least is ensuring that outdoor spaces are just as smart as the home’s interior. Ennis says exterior automation has exploded in popularity over the last five to seven years as technology has evolved. “Essentially, every home that we do and every client that we interact with wants everything integrated,” he says. “From their landscape lighting to their sound, their entertainment, their pools, the water features, the fire features—they want all of that tied into their automation
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system for their home. We can do a separate automation system for outdoors as well.”
“Lighting-wise, if they’re sitting on their back patio and decide their lights are too bright, they can dim them. If it’s the Fourth of July and they want all their landscape lights to be red, white, and blue, they can change [the colors]. They can sync their pool lights to their sound system. All different types of technology are integrated into the landscaping and hardscape construction world now.”
feeling inspired yet?
Brown explains why homeowners tend to remodel every five to 10 years. “You see something and get inspired, and it goes out over social media, the internet, and magazines,” says Brown. “[You] see a style that’s different than what was hot and in fashion, and then everything kind of switches,” she says. While trends come and go, having an amazing outdoor living space never goes out of style.
FALL 2026
Advanced Degrees 26
Focused training and education allows adult learners and professional students to move their career to the next level or chart a course in a new vocation. BY
CAMILLE GRAVES
OVER the last few years, adult learners and professional students have begun to represent a growing number of enrollees at colleges and universities, contributing around 40 percent of higher education revenue.
Some adult learners are recent college graduates seeking further preparation as they start out in their careers, while others are hoping to advance in long-established occupations or pivot to new roles. An
adult learners ahead of the curve and makes them more competitive in
changing and increasingly tight job market. Adult learners often work full- or part-time and have a family or dependents and are seeking options that work with their schedules.
Institutions throughout Indiana offer
options to help adult learners gain new education and skills while working and leading busy lives.
Making Students Competitive
Advanced degree programs are often designed with the job market in mind.
“Our graduate programs are intentionally aligned with workforce needs,” says Jennifer Murphy, director of marketing at Indiana Tech.
with employer feedback in mind, ensuring graduates gain relevant, in-demand skills that translate directly to career advancement.”
Healthcare, renewable energy, and intelligence, security, and cloud infrastructure—are some of the
fastest-growing job sectors. As a result, schools’ graduate programs focus in areas of growing demand. At Indiana Tech, prospective students can choose between programs in cybersecurity, information technology, engineering, leadership, and project management. The school’s newest offerings include a Doctor of Business Administration program and a Master of Science in
At University of Indianapolis, students interested in higher-level
numerous possibilities, as well as options to pursue a Master of Arts in Mental Health Counseling, a Master of Public Health, or a Doctor of Health Sciences.
Advanced degree programs also aim to give students experience alongside coursework through practicums, research projects, professional mentorships, industry placements, connections to local businesses and employers, and networking opportunities.
“Our current degree offerings integrate applied, hands-on work that is directly transferable into the workplace. Many of the courses have adjunct faculty who are actively Piper Kelly, assistant provost at University of Indianapolis. “Many of UIndy’s advanced degree programs integrate work with the local community into the classes, even when online. For example, a student might be working on a data set from a local business while learning data analytics, developing a public relations campaign for a local employer, or
Murphy says Indiana Tech maintains strong partnerships with regional and national employers, community organizations, and workforce initiatives to ensure its programs are aligned with local economic needs. “These partnerships help shape curriculum and provide students with opportunities to apply their learning directly within their organizations and
The mission to cater programs to the labor market to put students in the best position to further their careers is ongoing, with schools adapting in new ways every year. “We continue to evaluate other new graduate offerings in high-demand sectors such as advanced manufacturing, data analytics, and emerging
Offering Students Convenience
Juggling a packed schedule with a job
many from even considering going back to school. However, many schools deliver programs that allow students to tailor their learning experience with online and hybrid classes, varying paces of study, and no requirements for number of credit hours needed per semester.
For schools to meet students’ needs,
Online degree and distance learning programs have skyrocketed in popularity in recent years, with 45 percent of graduate students studying
regimented coursework follow a curriculum that is only weeks long, while others allow students to take courses as quickly or slowly as they choose. Many programs let students take as many or as few classes during a semester as they choose, as well.
Graduate programs at Indiana Tech
are 100-percent online, Murphy shares. “Classes are offered in sixweek sessions and feature multiple start dates throughout the year.” She adds that students typically take one class at a time, “allowing them to balance coursework with work and family responsibilities while maintaining steady progress toward graduation.”
Many of UIndy’s offerings are online or hybrid, so working students don’t have to make frequent trips to campus.
programs for students who aren’t sure about committing to a full course. “If a student isn’t sure whether going back
to school is for them, I encourage them to consider one of our Leadership, Professional Writing, or AI for Business.
give students the opportunity to sample the program and then apply it toward the full degree if they decide to pursue it,” Kelly says. Some of UIndy’s graduate degrees, for example in business, data analytics, and management, are even completely made up of stackable in manageable chunks.
Catering to Student Needs
degree programs encourage prospective students to reach out if they are unsure if an advanced degree program is right for them. Schools are
eager to help students enhance their
“We offer advanced degrees in a variety of formats to meet the needs of working adults and professionals. Many of our offerings are online or She adds that UIndy’s graduate programs are built for those who are already in the workforce. Many programs incorporate assignments and learning activities that allow students to draw on real problems they face in their workplaces, making time for students and their employers.
“Our admissions representatives can help prospective students identify career goals and determine which graduate program best supports those objectives,” emphasizes Murphy. Admissions teams are always ready to provide adult learners with specialized, personalized service that helps them understand program offerings, leverage options like transfer credit to save time and money, and navigate questions so they can move forward
Photo by TONY VALAINIS
Lobster Mac at Bowdie’s Chophouse
Kid friendly Solo dining Cocktails
BR 2025
Named one of IM’s Best Restaurants in 2025 New addition to the guide
$$$$ $50 and up
$$$ $30–$40
$$ $20–$30
$ Under $20
Restaurants included in this guide are selected at the discretion of the Indianapolis Monthly editorial staff based on food quality, innovation, atmosphere, service, value, and consistency. IM does not accept advertising or other compensation in exchange for dining coverage. Price symbols indicate the average cost of a meal per person (without tax, tip, or alcohol). Due to limited space, this list does not cover every evaluated restaurant. For a more comprehensive guide to Indianapolis dining, visit IndianapolisMonthly.com/Dining. Feedback? Please email jspalding@IndianapolisMonthly.com
9th Street Bistro
BR 2025 CONTEMPORARY Samir and Rachel Firestone Mohammad’s tiny seasonal innovator continues to delight diners who secure a coveted reservation. A standby at collaborative wine dinners and dining festivals, its take on globally inspired Midwestern flavors has served as an influence for a number of other restaurants on this list. A community dinner series focused on local farmstead ingredients continues to sell out. 56 S. 9th St., Noblesville, 317-774-5065, 9thstbistro.com $$$$
1933 Lounge
STEAKHOUSE This St. Elmo spinoff serves a similar core menu of steaks and seafood to its sister spot, then widens its scope to encompass sushi, sandwiches, and sliders. It also boasts a slightly more contemporary and glitzy style to its dining room, making it a place to see and be seen. An ambitious cocktail menu lends a speakeasy vibe, and well-portioned desserts lend themselves to sharing. Multiple locations, 1933lounge.com $$$$
The Alchemist
COFFEE AND COCKTAILS Red Lion Grog House owners Nicole and Cody Neville also own a coffee equipment company called Espresso Enterprises, which makes their Mononadjacent cocktail bar and coffee shop a marriage of passions. Take a morning stroll with one of its caffeinated drinks, made with beans from Chicago-based Philosophy Coffee, or a twilight Monon Trail walk capped off with a boozy craft drink such as the Blood & Sugar, made with bacon fat–washed High West Double Rye, maple syrup, three types of bitters, and a quick puff of smoke. 1660 Bellefontaine St., 317-683-0957, thealchemistindy.com $
Anthony’s Chophouse
STEAKHOUSE The interior of this swanky heavy hitter has the polished gleam of a Vegas hotel, with an upper-level lounge containing the salvaged mahogany bar from The Glass Chimney, another fine dining legend. The food has equal flourish. Lobster bisque with a hunk of tempura-fried meat begins a meal
that might include a cowgirl ribeye, a flight of filets, or a domestic wagyu burger. Take note—the steak menu also lists a spinalis. You may never eat another steak this perfect. Black-suited servers and well-composed cocktails keep the high-dollar meal running smoothly. 201 W. Main St., Carmel, 317-7400900, anthonyschophouse.com $$$$
Antilogy
BRUNCH This snug corner spot divides its energy between the morning meal and evening libations. Early birds can choose from thoughtful combinations of fat biscuits, sunny eggs, bourbon-candied bacon, and Belgian waffles, with plenty of Bovaconti Coffee–based lattes and mochas to kick-start the day. There is even a pancake board for the table. In the evening, the menu shifts to shareable plates, such as a panko-crusted crispy burrata, parmesan truffle fries, and a molten spinach-Gruyere dip. 5867 N. State Rd. 135, Greenwood, 317-530-5312, antilogycg.com $$
Apicio Ristorante & Enoteca
ITALIAN Chef Emilio Cento applies his more than three decades of restaurant experience to this upscale Italian spot featuring fresh pasta and Roman style pizza alongside extravagant chef’s creations like a rich and creamy squid-ink pasta tossed with shrimp, lobster, and crab and a decadent stuffed beef filet. 3311 S. U.S. Hwy. 421, Zionsville, 317-344-0100, apicioindy.com $$$
Astrea Rooftop Bar
DRINKS WITH A VIEW Hollywood has taught us that hotel bars are made for drinking (often alone), but with a notable small-plates menu, this view-laden spot is also a local-appropriate dinner destination. But the view—a rare vantage of Monument Circle from an unusual angle—is the true star of the show. 17 W. Market St., 463-303-0400, astrearooftop.com $$$
Baan Thai Bistro
BR 2025
THAI Roxanna Williams and her mother, Jhanya, are behind some of Indy’s most reliable Thai restaurants, but the restaurateurs have hit their stride with Baan Thai. Their converted Wanamaker cottage bustles with diners lured in by Jhanya’s decades-old family recipes but inspired to stay thanks to Roxanna’s flair with aesthetics, service, and quality. Som thum, for example, arrives on a wooden platter arrayed with lettuce leaves, turning the traditional papaya salad into a kicky wrap. Every plate exhibits similar élan, but the flavors prove there’s much more to Baan Thai than the ’Gram. 8705 Southeastern Ave., 317-759-8424, baanthaibistro.com $$$
Baby’s
BURGERS This playful, family-friendly joint limits its menu to smashburgers, chicken, milkshakes (spiked or not), and cocktails. Housed in a former drag bar, it also has fun with the building’s artsy legacy— the house burger is called a Strut Burger, and all of the cocktail names come straight from the RuPaul meme factory. Sip a Tongue Pop or a Sashay Away as you polish off the last of the Talbott Street Style fries dressed with bacon, cheese sauce, white barbecue sauce, and pickled jalapeño. 2147 N. Talbott St., 317-600-3559, babysindy.com $$
Beholder
BR
2025 CUTTING EDGE Jonathan Brooks patterns himself as a renegade, but the consistent excellence of his restaurant, Beholder, suggests the chef/owner is becoming Indy’s fine dining standard-bearer, not its outsider. Between the urban chic dining room and the two glossy bars (one by the mixologist, the other at the kitchen), there’s a rock-star gloss to the restaurant that makes you feel cool just for showing up. And when you do, the always-changing fixed-price menu is a great place to start, though the a la carte dish list offers intriguing surprises daily. Its awardwinning wine list is calculated to pair with the seasonal food offerings, and its cocktail lineup is witty and strong. 1844 E. 10th St., 317-419-3471, beholderindy.com $$$$
Blé French Bistro
FRENCH In an art-filled dining room designed to look like a sweet brasserie, French classics such as steak au poivre, lemony chicken paillard, and escargot bathed in butter combine French technique with the comforts of Hoosier home cooking. 16771 Clover Rd., Noblesville, 317-7642219, blebistro.com $$
Bluebeard
BR 2025 CONTEMPORARY A fine dining lunch isn’t easy to find in Indy, making Bluebeard a go-to for a power midday meal. Chef Alan Sternberg brings as much attention to his noontime dishes as he does to a daily afternoon snack menu and a seven-days-aweek dinner. Favorites like the house-made chips and dips are always on deck, while entrees, salads, and desserts are switched up based on what’s in season. All this happens inside an ancient brick building once dedicated to industry then abandoned. By rehabilitating a beautiful old structure, Bluebeard helped kick off a transformation that changed the face of a neighborhood. That gives the spot a significance well beyond its excellent food. 653 Virginia Ave., 317-686-1580, bluebeardindy.com $$$$
Bocado Brunch & Te’kila
NEW MEXICAN Do not be fooled by its stylish presentation. This Noblesville restaurant has plenty of substance, bringing a breezy, Tulum-inspired aesthetic to Hamilton County with Boho wicker, natural woods, and a sculptural driftwood centerpiece. Restaurateur Hugo Zavala’s latest menu spans brunch to dinner, with standouts like a tasty street corn ribs appetizer, little chicken mole tacos with fried plantain, and a guajillo-marinated pork shank served with sweet potato puree, habanero relish, and corn tortillas. 188 Westfield Rd., Noblesville, 317-764-2922, bocadobt.com $$
Bodhi
THAI This family-owned restaurant bills itself first as a “craft cocktail bar,” and for good reason: Its drinks are some of the prettiest in town. Its vaunted menu also shines, with prettily-plated takes on Thai and pan-Asian classics. 922 Massachusetts Ave., 317-941-6595, bodhi-indy.com
$$$$
Borage
BR 2025 ONE-STOP SHOP Josh Kline and Zoë Taylor’s expansive Speedway spot hits all the craveable notes: One side is all coffee and pastries, while another is a specialty
market with fresh food, rare condiments, and gorgeous little things. Its other wing is for brunch, lunch, and dinner, with comfy chairs and table service. It can be a lot to get your head around—especially when you’re trying to figure out what menu to order from—but that’s also part of the fun. While a dish you’re attracted to might not be on offer during one visit, it gives you a built-in reason to come back. Dishes pull from the owners’ backgrounds at some of the region’s most popular spots but are played out with their specific vision. 1609 N. Lynhurst Dr., 317-734-3958, borageeats.com
$$$
The Bosphorus Istanbul
Cafe
MAJOR SCORE
Portland, Oregon–based The Sports Bra, “the world’s first sports bar dedicated exclusively to showing women’s sports,” has designated the former Pomodoro space downtown as the site of its Indianapolis franchise. 15 E. Maryland St., thesportsbra official.com
TURKISH This cozy, colorful cafe in the Holy Rosary neighborhood celebrates the cuisine of the Middle East, Greece, and the Eastern Mediterranean. Silky, tahini-rich hummus is a must, alongside exemplary falafel, creamy eggplant salsa, and borek—buttery phyllo stuffed with feta and parsley. 935 S. East St., 317-974-1770, thebosphoruscafe.com $$$
Bowdie’s Chophouse
NEW STEAK Part of a small collection of upscale steakhouses, Bowdie’s Chophouse in Zionsville stands out for its location on the Graham Rahal motorsports campus. Its glass-walled dining room looks out at a striking collection of rare cars, pairing high-performance eye candy with a menu of prime steaks, from a nicely crusted filet to a massive porterhouse—simply seasoned and served in a pool of butter. Rich sides like a pavé–style brick of au gratin potatoes, as well as polished cocktails, complete this luxe dining experience. 10814 Creek Way, Zionsville, 317-680-8230, bowdieschophouse.com $$$$
Brooklyn Char
PIZZA Benjamin Butterworth’s Zionsville pie and slice shop was born out of a desire for legitimate New York–style pizza in Indy, a pursuit that sent the Camby native to Brooklyn and beyond. His studies have resulted in light yet substantial pies with just the right amount of leoparding and heft. He also serves up glistening garlic knots made with a special compound butter and TikTok-worthy stuffed breadsticks ripe for the cheese-pulling. Nostalgic candies and shakes made with Crystal Springs Creamery ice cream offer a sweet ending to the meal. 14765 Hazel Dell Crossing, Noblesville, 317-564-0660, brooklyn char.com $$$
Brozinni Pizzeria
PIZZA Owner James Cross grew up in New York, and everything on the menu is named after an iconic NYC location, from the Madison Square Garden meatball sandwich to the Hell’s Kitchen calzone. Don’t skip the garlic knuckles, curled into knots and drenched in garlic butter. Use the sauce pooling at the bottom of the basket for dipping. Multiple locations, 317-7442826, brozinni.com $$
Cafe Patachou
CAFE The so-called “student union for adults” continues to draw in the morning crowds and has inspired citywide offshoots. The wait for a weekend table can be brutal (but is worth it), as the cinnamon toast remains as thick as a brick, the produce is still locally sourced, the massive omelets continue to have cheeky names, and the broken-yolk sandwiches are a perennial lunch favorite. Multiple locations, 317-222-3538, cafepatachou.com $$
Che Chori
ARGENTINEAN Marcos PereraBlasco’s colorful restaurant offers a selection of traditional butterflied-sausage sandwiches and warm empanadas filled with seasoned meats. Make sure to pick up the house-made dulce de leche, which is sold by the jar, as well as its churros and specialty Argentinian shortbread cookies. And don’t overlook the cook-at-home sausages, from Spanish-style chorizo to Argentinean black sausage. 3124 W. 16th St., 317-737-2012, chechori.com $$
Cheeky Bastards
BR 2025
BRITISH With crumpets, scones, and a jaw-dropping breakfast fry-up, not to mention afternoon teas and plenty of benedicts and bacon and egg baps, Hope Lane and Robert Carmack’s homage to all things British has long been a daytime destination. In recent years, it’s also evolved into a place for a rib-sticking, mid-evening supper. Golden, lightly fried halloumi with an especially smooth and refined aioli, as well as a house salad with black currant vinaigrette and a less-hefty-than-expected Scotch egg are all reasons to stop in any time to practice your Cockney or Geordie over a pint. On Sundays, watch for weekend roasts and high teas during certain hours. 11210 Fall Creek Rd., 317-288-9739, cbindy.com $$$
Commission Row
BR 2025 UPSCALE This glossy fine dining spot positioned to benefit from crowds headed to or from Gainbridge Fieldhouse makes game nights quite a scene. The baller-level restaurant gilds the lily with caviar service or foie gras and lobster tail for your steak. The wine list is heavy on the bubbles, apt for celebrating a big win at work or play. A three-figure seafood tower is a showy special occasion order. 110 S. Delaware St., 317-550-2500, commissionrow.com $$$$
Corridor
BR 2025 LUNCH At the end of 2024, Erin Kem and Logan McMahan briefly shuttered SoBro favorite Nicole-Taylor’s Pasta + Market + Backroom Eatery, which they had purchased a few years before. After a remodel, they reopened the space as Corridor, a lunchtime restaurant dedicated to the flavors of the Mediterranean, North African, and Arab worlds. The handmade pasta Nicole-Taylor’s built its fame on remains, as does a tightly edited market of specialty goods. Also intact is
the restaurant’s chef’s table, a four-figure group reservation that’s one of the hottest dining tickets in town. 1134 E. 54th St., 317-257-7374, corridorindy.com $$$
Daisy Bar
AMERICANA Owner Jon Carlos Rangel describes this food and drinks endeavor on the west end of the Factory Arts District as a modern take on the great American diner. It’s open 12 hours a day, seven days a week, offering breakfast options as well as small plates and familystyle dining in the evening. Savory churros come mingled with flaked Verlasso salmon and a cooling, oniony creme fraiche. “Birria” mandu, Korean style dumplings in a bold soy consommé, are filled with ground pork, not the expected beef or lamb. Options for vegetarians include heirloom carrots alchemized into tasty “pastrami.” 1125 Massachusetts Ave., 317-3904002, daisybarindy.com $$
Diavola
PIZZA Pies emerge expertly bubbled and charred from a centerpiece brick oven. Ingredients are simple but top-shelf, with herbs and produce grown in the owner’s nearby garden. Gluten-free pizzas, made with a house blend of flours, are spectacular. 1134 E. 54th St., 317-820-5100, diavola.net $$
Fernando’s Mexican & Brazilian Cuisine
BR 2025
MEXICAN AND BRAZILIAN This restaurant built a loyal following in Broad Ripple, then in 2025 expanded to Mass Ave, allowing the business—known for sharp, upscale takes on standards—to come into its own. An order of Sinaloa Tacos at the bar remains one of the city’s greatest treats, and the Crawfish Quesadilla is a brilliant marriage of Midwestern and Latin flavors. 834 E. 64th St., 317-377-4779; 888 Massachusetts Ave., 317-7716653, fernandosindy.com $$$
The Fountain Room
SUPPER CLUB This glitzy art deco restaurant is arguably the crown jewel of the Bottleworks area, with enough marble, terrazzo, and chandeliers to outfit Jay Gatsby’s West Egg mansion. Like Fitzgerald’s doomed millionaire, the Fountain Room speaks to the aspirational crowd with a showy lineup of steaks, seafood, and cocktails, as well as Midwestern stickto-your-ribs sides. Ask to be seated by the windows for maximum clout, like Jay would. 830 Massachusetts Ave., 463-238-3800, thefountainroom.com $$$$
Freeland’s Restaurant
FUSION A massive renovation has turned an 1890s mansion in Carmel into a glossy place to drink and dine, complete with vintage china and a wildly patterned bar. The oft-changing menu includes references to its parent restaurant, Tinker Street. Desserts are clever and adventurous without being cloying, while a full bar mixes excellent cocktails and pours wines from a well-curated list. 875 Freeland Way, Carmel, 317-400-0436, freelandsrestaurant .com $$$
Gather 22
BR 2025 BREEZY VIBES Indoor/outdoor living is the name of the game at Gather 22, which marries co-owner Pablo
SMALL BITE
Gonzalez’s California roots with life and business partner Adam Reinstrom’s Hoosier upbringing. A stylish dining room makes way for a sweeping bar, backed by a huge outdoor (and dog-friendly) area. The menu is equally vibey, with a global menu of dishes backstopped by a list of Byrne’s grilled pizzas (Adam Reinstrom’s parents own that Meridian-Kessler spot). True to its name, the restaurant was conceived by its owners as a social center for the neighborhood, with public events and gatherings multiple times a month. 22 E. 22nd St., 317-258-2222, gather22.com $$$
His Place Eatery
BR 2025 SOUL FOOD The packed tables at both locations of His Place Eatery tell you everything you need to know about this soul food institution. Married co-owners James and Shawn Jones ensure their business runs like a well-oiled machine, with orders of comfort food standards moving from kitchen to table in lightning speed. That said, you can also taste the care put into every dish; spices and seasonings are calibrated in a way you’ll rarely find in Indianapolis. Smart diners ask their server what they recommend on any given day—with a staff this dialed-in, they’ll always steer you in the right direction. 6916 E. 30th St., 317-545-4890; 1411 W. 86th St., 317-790-3406, hisplaceeatery.com $$
The Inferno Room
TIKI A menu of Cuban dishes at this Fountain Square bar goes well beyond the typical snacks, and a roster of tropically inspired cocktails is truly next level. All the classics are there, as is a long list of inventive original concoctions. 902 Virginia Ave., 317-426-2343, theinfernoroom.com $$
Izakaya Japanese Restaurant
HIBACHI Take a seat at the hibachi for an object lesson in Japanese grilling, with dishes that span land and sea cooked before your very eyes. A sushi list gives equal attention to sashimi, nigiri, and huge and inventive rolls, while a kids menu includes noodles, katsu, and tempura for the small set. 7325 E. 96th St., 317-915-8988, indyizakaya.com
$$$
Josephine
CONTEMPORARY FRENCH
For a breezier experience, ask for a seat at the bar, soundtracked with French jazz and dotted by quirky pendant lighting. 110 W. Main St., Carmel, 317-548-3589, josephinecarmel.com
$$$$
Juniper on Main
LOW COUNTRY This Southern coastal charmer’s lunch and dinner menu offers the standard seafood, salads, and boils—then surprises us all with a lineup of tacos that are a lot of fun. High chairs and booster seats are in abundance, and a kids menu moves well beyond the standard grilled cheese and nuggets. 110 E. Main St., Carmel, 317-591-9254, juniperonmain.com $$$
Kanoon Smoked Meat & Steakhouse
MIDDLE EASTERN SMOKEHOUSE Smoked meats ranging from beef short ribs, to bone-in lamb shoulder, to stuffed chickens are sold by the pound at this house of hearty plates. Firsttimers should go for a family-style dinner starting with an assortment of cold spreads like thick and garlicky baba ghanoush and vibrant tabbouleh salad. Empanada-like sambousek pastries filled with spiced ground beef are standouts among hot starters. For dessert, a wedge of baklava with a welcome undertone of rosewater and a scoop of vanilla ice cream is the best bet, especially alongside a demitasse of stout Turkish coffee. 8594 E. 116th St., Fishers 317- 567-4021, kanoon-indiana.com $$$
Kountry Kitchen
Lone Pine
BR 2025 STEAKHOUSE The first solo effort of Beholder partner and award-winning sommelier Josh Mazanowski is a culinary innovator that promises to take Carmel’s dining scene in a new direction. Beef is sourced from nearby farms, and its dining spaces are dotted with edgy art. Fun starters present vegetables with as much care as their meatier counterparts. This isn’t your average upscale pleaser; this is a longtime restaurateur finally expressing his full culinary viewpoint. 710 S. Rangeline Rd., Carmel, 317-907-0177, lonepinecarmel.com $$$$
Love Handle
BRUNCH This Mass Ave breakfast and lunch spot is as well-known for its fabulous fry-ups as for its eccentric and oft-changing menu. A selection of 16-bit arcade games and a wall of scary clown art either make this a family destination or a place kids will discuss with their therapists as adults. 877 Massachusetts Ave., 317-384-1102 $$$
Macizo
GAME ON
Located near Hamilton County’s Grand Park, Westfield Collective opened its doors in April. This indoor/outdoor food hall houses six restaurants, three bars, and a Collective Pour area with 30 taps. 750 E. 181st St., Westfield, 317-648-5424, westfieldcollective.com
Ambrosia Hospitality Group might be best known for its Italian ventures, but for their newest restaurant, Dan Cage and Anna Pizzi Cage looked back to their newlywed days spent in France. The result is Josephine—named after Emperor Napoléon Bonaparte’s first wife—a modern take on bistro fare. Chef Andrew Popp has built a menu that balances out classics of the genre (yes, escargot and steak tartare are on the list) with twists on French onion soup—lightened here with chicken broth and sherry—and a citrus and fennel salad. Standout desserts include pot de crème topped with amaretto cream and an individual goat cheesecake topped with syrup-soaked cherries.
SOUL FOOD This cozy soul food spot hits all the classics, including greens, mac and cheese, and deep-fried mains. Its engaging servers, who are happy to linger and chat, are what keep us coming back. 1831 N. College Ave., 317-635-6000, kountrykitchenindy.com $$$
Late Harvest Kitchen
CONTEMPORARY A luscious comfort food menu delivers topshelf versions of dishes such as mushroom-stuffed half chicken under-a-brick, tagliatelle pasta loaded with pork Bolognese, and crispy chicken-fried oysters. Fully loaded potatoes Minneapolis is the essential side dish, as is the sticky toffee pudding for dessert. 8605 River Crossing Blvd., 317-663-8063, lateharvestkitchen.com $$$
The Loft Restaurant
FINE DINING
With its pastoral setting on the grounds of an artisanal dairy farm, Traders Point Creamery’s farmstead restaurant (housed in one of several restored historic barns) feels like a working model for farm-to-table dining. Some of the ingredients on the menu are grown on-site, and grass-fed Niman Ranch steaks, seasonal fish and seafood, and house-made yeast rolls are always solid choices, as is the burger made with 100-percent grass-fed beef. For dessert, grab a scoop of ice cream, perfect if you just want to go a la mode. 9101 Moore Rd., Zionsville, 317-733-1700, traderspointcreamery.com $$$
BR 2025 LATIN If there were an award for the cheeriest eatery by first-time restaurateurs, this Peruvian-Mexican charmer would win hands down. Owners Luz and Omar Gonza have created an atmosphere of bright colors and hip beats that align perfectly with the fruit-forward beer and wine cocktails at the cozy bar. The vibrantly plated food completes the scene: Tiradito, luscious slices of tuna with citrusy leche de tigre, is a must for fresh seafood fans, and Sopa Criolla with beef and a runny egg, along with creamy Pasta Huancaina with hearty lomo saltado sauce are perfect Peruvian comfort foods. 6335 Intech Commons Dr.. 463-202-2853, macizorestaurant.com $$$
Magdalena
BR 2025 NEW ORLEANS This funky New Orleans–inflected bar and bistro from spirits enthusiast and restaurateur Nick Detrich reflects his experience running spots in the Big Easy, with expertly mixed elixirs, including perhaps the best Sazerac in town, and dazzling seafood towers, ultra-fresh oysters from the Alabama Gulf, and a tidy menu of mains with Lowcountry influences. 1127 Shelby St., 317-691-8021, magdalena.bar $$$$
Marrakesh Moroccan Cuisine & Bar
MOROCCAN A refined seasonal menu by Casablanca-born chef Aziz Mountassar honors his roots through aromatic tagines, seafood-rich bisque Atlantique, and spice-driven cocktails. Special earthenware vessels enhance the immersive experience. 4923 N. College Ave., 317-600-3039, marrakesh-indy.com $$$
Natural State Provisions
DOG FRIENDLY A hybrid dive bar, restaurant, and dog park, Natural State is a fun and funky neighborhood spot for wings, sandwiches, and house-made soft serve. A solid mixed crowd of families, hipsters, kids, and pups (which must remain outdoors) makes for a fun and welcoming environment. 414 Dorman St., 317492-9887, naturalstateprovisions.com $$
Nesso
ITALIAN Highly stylized seafood and meats
SMALL BITE
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paired with small pasta courses and shared a la carte sides add up to a sumptuous dining experience inside The Alexander hotel. Pass around a plate of prosciutto-wrapped prunes or crab arancini, but keep the tortelloni and sea bass all to yourself. 339 S. Delaware St., 317-6437400, nesso-italia.com $$$
Oakleys Bistro
CONTEMPORARY Steven Oakley’s meticulously plated fare hails from a culinary era when sprigs of herbs and puddles of purees provided the flavor, and every single element on the plate served a purpose. The presentations are wild, with menu descriptions giving little more than clues as to what might arrive at the table. Heads-up on anything that appears in quotes, such as a creative “Coq au Vin.” 1464 W. 86th St., 317-824-1231, oakleysbistro.com $$$$
Our Table
CONTEMPORARY Chef and owner Joe Miller focuses on gorgeous, rustic plates of steak, seafood, and Old World lasagna made with fresh pasta and generous layers of beef Bolognese, mozzarella, and creamy ricotta. The brioche sliders (containing buttermilk fried chicken or beef tenderloin with crispy onions and horseradish creme fraiche) are little bites of heaven. 5080 State Rd. 135, Bargersville, 317-8474920, ourtablerestaurant.com $$$
Petite Chou
FRENCH A little bit of Paris in Indy, this bistro and Champagne bar from the founders of Cafe Patachou offers all the casual French classics you’d like, from Croque Monsieur to crepes. Les enfants get their own lineup, which includes a very grown-up brioche French toast. 823 E. Westfield Blvd., 317-259-0765, petitechoubistro.com $$$
Pisco Mar
PERUVIAN Vibrant music and a spacious dining room provide a bustling backdrop for a hearty cuisine that pulls from both land and sea. Tangy, citrusy ceviche is a good starting point and comes in different versions, including Leche de Tigre or Vuelve a la Vida. Both pair beautifully with Causita de Pollo, a mound of creamy mashed potatoes layered with avocado and topped with a creamy chicken-based sauce. Shredded chicken with a lush yellow pepper sauce and a wine-enriched, vegetable-laden beef stew are the most classic main dishes for those getting a first taste of the cuisine. The big appetites at the table will appreciate meaty dishes such as Lomo Saltado, sauteed strips of beef with onions and tomatoes, or a so-called “poor man’s plate” that pairs two generous strips of Angus steak with french fries, rice, plantains, and eggs. 9546 Allisonville Rd., 317-537-2025, piscomarindy.com $$$
Revery
CONTEMPORARY This Old Greenwood bistro inside an 1800s-era drugstore offers approachable fine dining, with a more casual bar on the historic building’s back end. Some of our all-time favorite small plates have included beets with whipped goat cheese and wasabi, while entrees are seasonal and skew toward seafood, with lobster, halibut, and mussels on recent menus. Whiskey drinks get priority on the cocktail menu, and their old fashioned feels fresh and new. 299 W. Main St., Greenwood,
317-215-4164, reveryrestaurant group.com $$$
Rick’s Cafe Boatyard
SEAFOOD You don’t have to be a Parrothead to appreciate the pontoon-life allure of Eagle Creek’s casual waterside restaurant with its breezy dining room on stilts overlooking the Dandy Trail boat slips. The menu gets creative with all the casual dining tropes, mixing smoked salmon nachos and chicken cordon bleu fingers in with the jumbo shrimp martinis. With a full menu of mules, tropical cocktails, and nonalcoholic concoctions, this is also a great spot for a couple of snacks and a drink or two at sunset. 4050 Dandy Trail, 317-290-9300, ricksboatyard.com $$$
Sahm’s Tavern & Sports Bar
SMALL BITE
TAP DANCE
The 2,300square-foot building that housed Garfield Brewery will be home to a new concept from Sahm’s Hospitality Group. Big Lug Filling Station will feature a kitchen, beer and wine, and an animal-friendly beer garden. 2310 Shelby St., biglugfilling station.com
SPORTS BAR Plastered with pennants and posters of locals’ favorite sports teams, this bar also serves familiar Sahm’s fare, such as hearty app baskets and piled-high sandwiches, as well as a short list of well-seared Pittsburgh-style steaks. A full roster of Big Lug Brewing Co. beers gets good company from top-notch mixed drinks, including Sahm’s signature Coffee Cake White Russian, which is smooth, creamy, and full of spice and sweetness. 5632 E. Washington St., 317-388-5228, sahmstavernirvington.com $$
Sam’s Square Pie
BR 2025 PIZZA With its limited hours and three-day baking schedule, Jeff Miner’s pizza passion project still feels like an insider score when you can get it. And get it you should, given that the NFL camera operator boasts a second-place ranking at the International Pizza Expo for his painstaking Detroit pie, with a crust that’s deeply browned around the edge yet chewy and pillowy in the middle generously loaded with tangy sauce, meats, and dollops of ricotta. Takeout is always an option, but eating in the slender dining room dressed with funky outsider art allows Miner’s fans to catch him in his element. 2829 E. 10th St., samssquarepie.com $$$
Serliana
FRENCH-INSPIRED STEAKHOUSE Located inside the InterContinental hotel on Monument Circle, this posh, French-inspired restaurant with chef Craig Baker at its helm features continental standards with modern, local upgrades such as an Indiana ribeye French dip, brunch biscuits and gravy, and a sorghum-glazed pork chop. 17 W. Market St., 463-303-0380, serlianaindy.com
$$$$
Shadow Lounge
SOUL FOOD After a major renovation, the former Marco’s Restaurant and Lounge has been transformed into a rollicking dining destination. Chef Tia Wilson, formerly of wing spot Chicken Scratch, is in the kitchen, serving Southern and soul-infused dishes such as lamb lollipops, Cajun penne, and garlicparmesan wings. The cocktails are strong, the
music is loud, and while dinner is delightful, brunch is the real scene. 2380 E. 54th St., 317-9749288, shadowloungeindy .com $$$
Shapiro’s Delicatessen
DELI Slide your tray along and take your pick of East Coast–style comfort foods at this family-owned downtown institution. Hot pastrami and corned beef sandwiches on rye have drawn long lines for more than a century. The Reuben is a contender for the city’s best, and heartier fare such as potato pancakes, stuffed cabbage, and matzo ball soup are perennially satisfying standbys. If you don’t load up on a massive slice of cheesecake or strawberry pie topped with shipped cream, you haven’t really had the proper Shapiro’s experience. 808 S. Meridian St., 317-631-4041, shapiros.com $$
Shin Dig
NOSTALGIC This pizza and wings spot serves Willy Wonka–level decor, including tables built over gnomes and dinosaurs that greet you at the door. The menu skews toward the midway, with a “drive through” section of dogs and burgers in addition to its headline fare. 1351 Roosevelt Ave., 317-907-6100, shindigindy.com $$
St. Elmo Steak House
BR 2025 CLASSIC In a city so rich in steakhouses, can a familiar favorite like St. Elmo still hold its own? Yes, absolutely—though the restaurant is one of the city’s longeststanding, it’s never taken its foot off the gas. Shrimp cocktails, giant slabs of seared beef, and martinis remain the stars of the show and are prepared just as excellently now as they were the first time you visited (for a birthday, graduation, or prom, perhaps). St. Elmo has been hitting it hard since 1902 and shows no signs of slowing down. If only we could all be as lucky. 127 S. Illinois St., 317-635-0636, stelmos .com $$$$
Strange Bird
BR 2025 RAMEN Trained in Japan, chef Kyle Humphreys came to Indianapolis to eventually open his Shoyu Shop inside Irvington tiki bar Strange Bird. It’s a glorious pairing, as the thatched and 1970s-leaning interior lends itself equally as well to fun, rum-heavy drinks as it does to big bowls of hand-cut noodles. Broths are layered and umami-laden, while additions like pork belly and scallops are of peerless quality. And while it’s not apparent on the menu, many of the dishes are available as vegetarian or vegan preparations, making this a secret gem for the plant-based set. 128 S. Audubon Rd., 317-5504115, strangebirdindy.com $$$
Tapas Ñ
SPANISH A former liquor store in a Castleton parking lot may be an unlikely location for some of Indy’s best Spanish food, but past the nondescript facade, you’ll find a cozy dining room with a retro feel that evokes the supper
clubs of the ’90s. Owner Saul Ramirez has been a fan of Iberian Peninsula cuisine since his youth, and with his first restaurant, he hopes to share that passion, serving up the type of classic tapas you might have enjoyed a few decades back, with occasional modern twists. The restaurant’s paella offerings are especially confident, but plan ahead, as those require 40 minutes to prepare. The menu of desserts— made in-house—is especially tempting, as is a solid list of beer and Spanish reds. 8215 Center Run Dr., 317-516-4729 $$$
Tinker Street
BR 2025 CONTEMPORARY The Pedro Pascal of Indy, Tinker Street makes excellence look loose and easy, even when your brain tells you its staff must be working as hard as hell. From the sip of bubbles you’re offered when you walk in to the pitch for ricotta doughnuts you get at the end, it’s a breezy dining affair with food of the highest possible caliber. You can feel the kitchen staff having fun with the menu, which changes on the regular—and that fun translates into one of the warmest, most generous dining experiences around. 402 E. 16th St., 317-925-5000, tinkerstreetrestaurant.com $$$$
Tlaolli
MEXICAN There’s a reason the Food Network keeps featuring this taco shop on its programs: Owner and chef Carlos Hutchinson, who is often behind the register, might be one of Indy’s nicest residents. And that kindness extends to animals, as Tlaolli’s menu has an abundance of vegan offerings, including a vaunted plant-
Hours:
Sun: 10am - 11pm
Mon - Wed: 11am - 11pm
Thurs: 11am - 12am
Fri- Sat: 11am - 1am
based birria. 2830 E. Washington St., 317-4109507, tlaolli.org $$
Vicino
ITALIAN More than filling Mass Ave’s pasta needs, this modern, colorful trattoria from the owners of The Oakmont measures up to some of the best Italian spots anywhere in the city. New seating and light fixtures add a brighter palette to the sleek former Hedge Row location, and a nicely edited menu offers familiar classics with a few twists for the more daring. 350 Massachusetts Ave., 317-798-2492, vicinoindy.com $$$
Vida
BR 2025 PRIX FIXE Don’t be intimidated by the menu. Though diners are restricted to a six-course tasting affair or a four-course dinner, even within that structure, options abound—there are fully vegetarian menus for both choices, and allergies and dietary restrictions are thoughtfully accommodated. Ingredients are sourced as locally as possible. Its wine list might be Indy’s finest, as the restaurant uses a special Coravin extraction system to open rare and unexpected bottles for a single glass. 601 E. New York St., 317-420-2323, vida-restaurant.com $$$$
Wisanggeni Pawon
BR 2025 INDONESIAN Aji Wisanggeni and Putri Pratiwi’s Indonesian knockout has quickly evolved into a fixture of Indy’s food community. An ever-expanding menu offers spice-forward dishes such as beef rendang simmered in coconut milk or fried
duck with rice and nose-clearing homemade sambal, as well as one of the tastiest fried rice plates in the city. Those eager to try it all should opt for street food–style small plates such as martabak, vegetable fritters, and dumplings. Watch for occasional prasmanan buffet dinner specials. 2450 E. 71st St., 317-756-9477, wpawon.com $$
Yokohama
SUSHI In this restored arts and crafts–style home, sushi rolls run the gamut from the traditional to the eclectic (the Las Vegas roll mingles unagi with sweet potato and lotus chips). Don’t miss the Fire Dragon roll made with tuna and avocado topped with more tuna, mango, eel, and tempura crunch, a sprawling concoction that balances the spicy, sweet, tangy, and unexpected. Purists will be pleased by its sashimi and nigiri menus. Those who eschew seafood are also well-served with a dinner menu that weaves in hibachi-grilled steak and chicken. 67 N. Madison Ave., Greenwood, 317-859-1888, yokohamagreenwood.com $$$
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JUNE 8–14
HOW
Indianapolis White Castle No. 3
OPENING ITS DOORS IN 1927, THE ITTY-BITTY EATERY SATISFIED GENERATIONS OF CIRCLE CITY CRAVERS.
BY JEANA HARRIS
AT THE three-way intersection of Delaware, Walnut, and Fort Wayne avenues sits a wee building constructed of white enamel-glazed brick with battlements and buttresses, telltale clues to its former identity. White Castle was the first fast-food chain in the country, ahead of McDonald’s by nearly two decades. Indianapolis White Castle No. 3 offered seating for just nine patrons, with a footprint of 200 square feet—and that’s after an expansion in the 1930s. Students from the nearby original IPS Benjamin Harrison School No. 2 (since demolished) later recalled being distracted by the scent of frying burgers and onions wafting into their classrooms’ open windows during springtime lessons. “Buy ’em by the sack!” the restaurant’s slogan proclaimed, and a take-out window made that easy. The second location in the chain opened in the city (planned as the third, hence the name, but construction delays pushed back the opening of the second), it is the oldest White Castle building in Indiana, which earned it a spot on the National Register of Historic Places in 2011. Since the restaurant closed in 1979, the building has housed a real estate office, a National Guard recruiting center, and a hair salon. Indiana Landmarks secured the property in 2017, completing repairs and attaching a protective covenant to the deed, safeguarding it from the wrecking ball, says Mark Dollase, vice president of preservation services at Indiana Landmarks. “We felt it was important for us to step forward, acquire the property, and stabilize it because of the building’s significance, both architecturally and historically.”
