From 9th Street Bistro to Wisanggeni Pawon, we salute the top 25 Circle City restaurants serving up exceptional cuisine and inviting atmospheres, with honorable mentions for service, cocktail programs, solo dining spots, desserts, and kids’ menus.
BY EVE BATEY AND TERRY KIRTS
56
THE UGLY TRUTH ABOUT TRUE CRIME
The authors of the just-released book Shadow of the Bridge: The Delphi Murders and the Dark Side of the American Heartland recall the troubling chapters of one of Indiana’s most haunting mysteries.
BY ÁINE CAIN AND KEVIN GREENLEE
Aleppo mushroom with polenta fries from Corridor
ON THE COVER
Photograph by Tony Valainis
EVERY HEARTBEAT IS EXTRAORDINARY
You’re not a name on a chart. You’re the pulse of what we do. At Franciscan Health, we listen to the rhythm of your life by understanding what makes your heart beat stronger. From the first consultation to your routine follow-up, we’re here to make sure your heart stays as strong as your spirit.
CIRCLE CITY
13
SPEED READ
Get a refresher on Indiana’s most idiosyncratic produce, the pawpaw, during its September harvest season.
16
THE HOOSIERIST
Oh, deer. Our Indiana expert looks into the surprising density of cloven-hooved creatures in Marion County.
16
UNSPOKEN RULES
A manner-festo for newly arrived convenience and gas chain, Wawa, which now boasts three Central Indiana locations.
18
ARTIFACT
Vintage paper dolls made by Irvington artist Hilah Drake Wheeler showcase girls’ fashions of the Roaring ’20s.
20
BEST BETS
Five can’t-miss events in Indy this month.
WANTED
Vera Bradley’s Wicked Taber Dumpling Bag celebrates the duality of Elphaba and Glinda with fabulous flair.
24
STREET SAVVY
Start your engines and race over to the westside enclave of Speedway, which lends smalltown charm inside the city.
26
REALTY CHECK
Embrace a blue mood with the timeless sapphire-hued exterior of this dazzling Dutch colonial priced at just under $2 million in Zionsville.
30
TRAVELER
With an entirely different vibe than its famous U.S. neighbor, Ontario, Canada’s Niagara-on-the-Lake offers a flower-dense downtown, distinctive architecture, a dash of military history, and a top-notch theater festival.
RESTAURANT GUIDE
THE DISH
33
SWOON
House-made birria is the star at new Broad Ripple casual spot Birrieria Iturbidense, which serves traditional quesabirria tacos—packed with meat and cheese and served with consommé for dipping.
34
FIRST BITE
Beloved Bloomington bagel shop Gables Bagels heads to Zionsville, Claypot Coffee House serves up Southeast Asian–style sippers, and The Bread Barn’s baker professes a love for her craft
36
FOODIE
Executive chef Willie Price turns hotel dining into art at Vyne, the restaurant inside The Tallison Hotel in Carmel.
38
TASTE TEST
Fruity, creamy, tangy, and salty banana splits are everything you want in an ice cream treat.
A Community of Opportunity
Central Indiana Community Foundation helps highlight Central Indiana as a hub of growth and connection.
BY JULIE YOUNG
N“We not only have reationships with nonprofits, but we are a source of data to help maximize a gift’s impact. Central Indiana has a doer’ spirit, and the more we team up, the more effective we can be.
-Jennifer Bartenbach, CEO of the Central Indiana Community Foundation (CICF)
TASTE
THE B E S T O F THE CITY
Tickets include tastings from this year’s top restaurants, plus cocktails.
Join Indianapolis Monthly as we celebrate the outstanding restaurants featured in our Best Restaurants 2025 cover story. Sample your way around Central Indiana’s most exciting dining spots during an evening that caters to all who love good food, fantastic drinks, and a great time.
EDITOR’S NOTE
Above Par
THE INSPIRATION for my letter this month comes from my late father, who passed away in early July. While sifting through an endless reel of memories and emotions in the following weeks, I recalled an important life lesson he imparted that has stuck with me throughout my adulthood. You see, my dad was an avid golfer, competitive but never egotistical. He always said he’d rather lose to a more skilled opponent than claim an easy win on the course. He knew playing against people who outmatched him was the best way to improve his own game—because surrounding yourself with people who challenge and inspire you makes you try harder to become better. Comparing golf games to restaurants may seem like apples and oranges, but I can apply his viewpoint to our local dining scene. Over my last three decades living in Indy, I’ve watched the restaurant landscape change, grow, and evolve in waves, with a few distinct classes of new, fresh talent sharing the baton with the chefs who trained them. And each class seems to bring out a competitive and collaborative spirit that only strengthens and improves the quality of Indy’s culinary offerings. This year’s Best Restaurants cover feature (p. 40) perfectly exemplifies the culture of friendly competition here. New contenders on our list, such as Corridor, Lone Pine, Macizo, and Magdalena, challenge the status quo and enhance our local palate, while perennial favorites like 9th Street Bistro, Beholder, and Tinker Street continue to find new ways to advance and expand their ranges. The end result is a hole in one for foodies and cuisine connoisseurs, as well as the industry itself. Bravo to all the chefs and restaurant owners out there who push and play off each other to keep raising the bar ever higher year over year.
Andrea Ratcliff Editor-in-Chief
ENTREE LEVEL
OUR ANNUAL BEST RESTAURANTS FEATURE SHOWCASES THE CITY’S TOP EXISTING EATERIES (P. 40).
THIS MONTH, WE ASKED THE IM STAFF TO COSPLAY AS RESTAURATEURS AND PITCH THEIR IDEAS FOR THE NEXT NEW DINING ESTABLISHMENT IN INDIANAPOLIS.
“I’d have a little Parisstyle cafe called called Cozy [or maybe Cozē just to be cutesy], and I’d serve a small, select menu of baked goods, coffee, tea, old-fashioned soda fountain drinks, and ice cream and have books and plants everywhere.”
–Camille Graves, managing editor
( CONTRIBUTORS )
Áine Cain and Kevin Greenlee
Husband-and-wife team, journalist Áine Cain and attorney Kevin Greenlee, run The Murder Sheet, an investigative true crime podcast that also covers legal topics within the criminal justice system and hosts interviews with a wide range of authors and experts. The pair met when Cain, then living in New York, traveled to Indiana, where Greenlee lived and worked, to uncover information on a 1978 cold case. The meeting ignited their joint endeavor in taking a journalistic approach to sharing their research on true crime, including breaking national news on infamous Indiana cases such as the Burger Chef murders and the Delphi murders (p. 56). Together, they wrote the book Shadow of the Bridge: The Delphi Murders and the Dark Side of the American Heartland. They live in Indiana with their dog.
Editorial intern Jack Forrest is a junior at Indiana University, where he studies journalism and reports for the Indiana Daily Student. The bison (p. 88), a longtime symbol of the Hoosier state, recently took on a (re)new(ed) role as mascot for IU’s storied athletics program. It remains to be seen if that’s the spark Hoosiers hoops needs, but Forrest will continue to cheer on the cream and crimson.
“Microwave Ambition— The concept would be elevated grocery store fare! The menu would include: frozen dumplings or potstickers; canned fish boards [tuna, sardines, smoked oysters]; boxed pasta, fancified with garnishes; bagged popcorn flights [cheddar, kettle, movie theater butter]; and cold ‘tapas’ [jarred olives, cheese cubes, little pickles, rolled up salami].”
–Christina Vercelletto, lifestyle editor
“I would combine the only two things I make really well: martinis and rotisserie chickens. Obviously, the name would be Shake and Bake.”
–Julia Spalding, features editor
Jack Forrest
PUBLISHER Ivy Bayer
EDITORIAL
EDITOR-IN-CHIEF Andrea Ratcliff
FEATURES EDITOR Julia Spalding
LIFESTYLE EDITOR Christina Vercelletto
FOOD & DINING EDITOR Eve Batey
MANAGING EDITOR Camille Graves
DIGITAL EDITOR Clay Maxfield
EDITORIAL INTERNS Jack Forrest, Peyton Tattersfield
PUBLISHED BY Cincinnati Media, LLC, A SUBSIDIARY OF HOUR MEDIA, LLC
CEO Stefan Wanczyk
PRESIDENT John Balardo
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SEPTEMBER
SPECIAL ADVERTISING SECTIONS IN THIS ISSUE
61 // SCHOOL PROFILES
Families researching local education options will find details about the learning environments, focus areas, academic programs, extracurricular activities, and policies of a variety of Indy-area schools in this yearly profile section.
67 // CANCER CARE
Local healthcare providers promote the battle against cancer with new and improved tools and treatments to increase successful patient outcomes.
IN THE NEXT ISSUE ...
FALL SCHOOL OPEN HOUSE GUIDE
Take a peek inside Indianapolisarea schools to learn more about their academic programs, student activities, family resources, and more when they open their doors this fall.
TRAVEL
Get ready for fall festival season in the Midwest with this guide to seasonal celebrations in Indiana, Ohio, Kentucky, and beyond.
CIRCLE CITY
SPEED READ
Pawpaw Power
September is harvest season for Indiana’s most idiosyncratic produce— the pawpaw. It grows on small trees with giant leaves, can be found pretty much everywhere in the Hoosier state, and is the largest fruit native to the continental U.S. Yet, its quirks mean it flies largely under the radar. For a refresher on this homegrown fruit with a tropical look and taste, turn the page.
( SPEED READ CONTINUED )
IT’S KNOWN LOCALLY AS THE INDIANA BANANA, BUT IT ISN’T CONFINED TO THE HOOSIER STATE. No one’s taken a bootson-the-ground look, but experts believe the pawpaw tree likely resides in all of Indiana’s 92 counties. However, it’s also found all over the eastern U.S., from Michigan (where they claim it as the Michigan Banana) down to Texas and Florida. It has this expansive range in part thanks to Native Americans, who increased its footprint by cultivating it in numerous areas.
NOW IS THE BEST TIME TO TRACK THE FRUIT DOWN. You might get lucky and find the first fruits in late August or stragglers at the turn of October, but September is when the crop really comes in. The pawpaw tree gets to about 20 feet high, and its oblong leaves can seem too big for it, turning a brilliant yellow in the fall. Pawpaw fruits (which are technically berries) start out greenish-yellow, then turn deep brown.
IT’S OBVIOUS WHEN ONE IS READY TO EAT. It should give a bit when you gently squeeze it, like an avocado. But in all likelihood, you needn’t bother, because when the fruit reaches peak ripeness, it drops off on its own. One tried-and-true harvesting method is to put down a tarp and gently shake the tree. The fruit that falls will be good to go.
IT TASTES LIKE … WELL, IT DEPENDS. The fruit’s flavor can be quite strong. It got its nickname because most eaters say its custardy flesh has distinct notes of banana, though some taste other tropical flavors like orange or papaya. “We have some varieties that have a banana or mango flavor, but others have a pineapple flavor, or even marshmallow,” says Cathy Lammer, who owns Hamilton County’s Woolly Yak Ranch & Winery—which contains a large orchard of pawpaw trees—with her husband, Chris. The taste profile can differ with the size of the fruit. The biggest weigh about a pound.
EATING IT IS STRAIGHTFORWARD. Cut a pawpaw in half lengthwise and use a spoon or melon baller to remove the seeds. Then scoop out the flesh. The
MIND THE SEEDS
Before enjoying your pawpaw flesh, discard the seeds and the skin. Both are mildly toxic to people and pets.
seeds are mildly toxic, but this isn’t an issue because they’re so big there’s no way you can accidentally swallow one. Pawpaws are rich. You’ll likely only be able to eat one, if that.
THE FRUIT TENDS TO BE NATURALLY ORGANIC. Pawpaw trees aren’t attractive to deer or other herbivores—thank the pungent-smelling, bitter leaves—and most insects leave them alone too. So folks who cultivate them don’t need to hose them down with pesticides.
IT DOESN’T NEED BEES TO POLLINATE. The tree’s flowers, which appear in early spring, are designed to attract flies and beetles, not honeybees.
BUT A TREE DOES NEED A PARTNER. The trees aren’t self-pollinating, so in order to get fruit, you need to plant a second tree nearby so the flies and beetles, or the wind, can cross-pollinate them.
HUNTING YOUR OWN PAWPAWS IS DOABLE.
The pawpaw tree is an understory plant, meaning it typically grows in the shade of bigger trees, often along trails. The huge leaves are a dead giveaway. It’s legal to harvest the clusters of fruit on most state properties. “Fruits and nuts can be gathered at state parks, state park–managed lakes, fish and wildlife areas, and state forests, so long as all property rules specific to those sites are followed,” says Marty Benson, managing editor of the Indiana Department of Natural Resources’ Outdoor Indiana magazine. “But not on nature preserves that are not contained within one of these properties.”
BUT NOT NECESSARY. Woolly Yak sells more than two dozen varieties with names such as Jerry’s Big Girl, Pennsylvania Golden, and Triple Treat, as well as pawpaw-infused wine. Upland Brewing Co. serves a barrel-aged sour ale infused with fresh pawpaw fruit. Milktooth has been known to have pawpaw-inclusive dishes on the menu in season, too.
ONE PLACE YOU’LL NEVER FIND IT IS AT BIG GROCERY CHAINS. It’s impossible to get it to market fast enough. A newly picked
pawpaw usually turns to mush in three to five days. Besides that, corporate buyers assume shoppers won’t pay for fruit shot through with seeds the size of fish oil capsules. Georgetown Natural Food Market and Good Earth do carry pawpaws when they’re able to get them. You can also try local farmers markets in September.
RESEARCHERS ARE TRYING TO CHANGE THAT.
To become more than a niche crop, pawpaw fruit needs a longer shelf life and smaller seeds. And it would help if the plants weren’t finicky. For instance, while adult trees like sun, saplings need shade, so trees must be protected from full sun for their first several years. Kentucky State University runs the world’s only full-time pawpaw research program, and a crowdsourced effort called Project Pawpaw is working to develop less fussy trees and more marketable fruit. However, it’s still very much a work in progress.
REGARDLESS, YOU CAN ENJOY PAWPAWS YEAR-ROUND. Just freeze the mashed pulp in a zip-top plastic bag. Or order frozen pawpaw pulp (try treeborn products.com or integrationacres .com). It should keep for about a year.
THE PULP IS EASY TO USE IN RECIPES.
Hankering for a smoothie? Dump some pawpaw pulp in your blender in place of your usual strawberries or bananas. Also, think pie, muffins, and bread. Purdue Extension notes that pawpaw pulp can be substituted one-for-one in any recipe calling for bananas, applesauce, or pumpkin.
PAWPAWS HAVE A WEEKEND IN THEIR HONOR. You can join the fun, which includes pawpaw fare, themed crafts, and more, September 6–7 at the 2025 Indiana Pawpaw Festival at Merom Bluff Park in Sullivan County. —SAM STALL
photo:JohnCMittermeier
Michael I. Crowther
Conservation Forum
Indy Art Center
Free and open to public
Meet a Hero
presented by Chris & Christa Adkins
Thursday, Sept. 25, 5:30–8pm
Saturday, Sept. 27, 10am–noon
Indianapolis Zoo
Indianapolis Prize Gala
presented by Cummins Inc.
Saturday, Sept. 27, 6–10pm
JW Marriott Indianapolis
The Wild Needs Heroes. The World Needs to Know Their Names.
The Indianapolis Prize celebrates global conservation heroes.
Included with Zoo admission or Zoo membership
Indianapolis Zoo Global Conversations
presented by Globe Foundation
Wednesday, Sept. 24–Wednesday, Oct. 1
•Ball State University
•Butler University
•DePauw University
•Franklin College
•Harvard University Museums
•Indiana University Bloomington
•Purdue University
•University of Indianapolis
SCAN FOR DETAILS
Stag Party
Q : I WOKE UP TO FIND A DEER STROLLING DOWN THE STREET IN FRONT OF MY BUTLER-TARKINGTON HOME. JUST HOW MANY LIVE WITHIN CITY LIMITS? A: You’d be surprised. No one knows exactly, but the Indiana DNR reckons it’s about 40 per square mile. Marion County encompasses 403 square miles, so it works out to a population just north of 16,000. That’s one of the highest deer densities in the state, believe it or not. Turns out that our urban-suburban environs provide just the right mix of grass for nourishment and trees for hiding and resting. Other counties have lots of woods but not enough grassland to feed that many herds. Indianapolis, however, offers plenty of parks, golf courses, cemeteries, and lawns, often with adjoining wooded areas where deer can retire after meals. And with next to no hunting here, getting hit by a car is Bambi’s greatest threat. —SAM STALL
( UNSPOKEN
RULES
)
Wawa
A MANNER-FESTO FOR THE NEWLY ARRIVED CONVENIENCE AND GAS CHAIN
Download the app to join the rewards program. It pays off. Head right for the spectacular Cuban Roast coffee. Want a lighter brew? Sample a few with the tiny cups at the coffee bar. (Be sure to try the Blueberry Cobbler.) Pick up Modelo for the cookout early. Due to Indiana liquor laws, Wawa can sell wine cold, but not beer. Share a 20-ounce soda by asking for the free cup of ice with any bottled drink. The Philadelphiastyle pretzel can also feed two. Put a hashbrown on your Sizzli breakfast sandwich. Check your tires: The air pump is free. Get gas, then park and get food. Leaving your car at the pump while you run in for a hoagie isn’t cool.
Odds of an Indiana driver hitting an animal
That’s higher than the national average of 1 in 128. In worst-in-the-nation West Virginia, you stand a 1 in 40 chance of clocking a critter every time you get behind the wheel of your pickup truck.
ask THE HOOSIERIST
Paper Dolls
VINTAGE: 1923–32; DATES VARY Reside at Irvington Historical Society
THESE PAPER DOLLS made by Irvington artist Hilah Drake Wheeler were discovered tucked in a 1943 McCall’s magazine in the home of Wheeler’s former neighbors. Wheeler was born in 1878 (the same year Thomas Edison first demonstrated the phonograph). She studied at the Art Students League of New York, whose open admittance policy challenged the social conventions of the time limiting women’s participation in the arts. She wed fellow artist Clifton Wheeler, and the pair settled down in Irvington in 1912. She soon became locally known and respected for her vibrant watercolor still life paintings. During the Roaring ’20s and through the early years of the Depression, she took up a new hobby: crafting paper dolls, along with stylish outfits to mix and match. These are just a sampling of the many she made for the little girls in the Campbell family, who lived around the corner. —CHRISTINA VERCELLETTO
ARTIFACT
Photo by TONY
(1) Candlelight: A Tribute to Taylor Swift
September 12
This event is an all-encompassing experience set to the glow of candles at the Scottish Rite Cathedral. A quartet from the Listeso Music Group will perform their own versions of “Shake it Off,” “Blank Space,” “Cruel Summer,” and a Red medley, among other T-Swizzle hits. candlelightexperience.com
(2) The 39 Steps Opening Night
September 16
This madcap thrillerromance adapted from the Alfred Hitchcock movie kicks off the season at the Indiana Repertory Theater. Four actors deliver laughs and plot twists as they play more than 40 characters. irtlive.com
(3) Tire Rack Battle on the Bricks
September 21
This year, fans will have extended access to the garage area as 18 manufacturers fire up at the Indianapolis Motor Speedway for the six-hour International Motor Sports Association endurance race. indianapolis motorspeedway.com
(4) Circle City Classic
September 27
The 41st annual classic pits the Miles College Golden Bears of Alabama against the Morgan State Bears of Maryland at Lucas Oil Stadium. It’s one of the oldest HBCU football games in the country. circlecityclassic.com
(5) Jay Leno
September 27
The endearing comic who kept us laughing for two decades after succeeding Johnny Carson tours with a stand-up routine that’s as hilarious as ever. He still shuns obscenities and politics. Catch him at the Allied Solutions Center for the Performing Arts. thecenterpresents.org
WANTED
Wickedly Glam
Vera Bradley never stops surprising. This time, she’s turned our heads with the Wicked Taber Dumpling Bag. The evening purse, which can be worn as a clutch, crossbody, or classic shoulder bag, celebrates the duality of Elphaba and Glinda with fabulous flair. This jacquard satin number in Positively Green channels Elphaba’s bold mystique with a quirky broomstick-print lining. Positively Pink, on the other hand, captures Glinda’s shimmering, bubbly aura. Both have gold hardware, a magnetic close, and a removable, adjustable strap: fierce and functional. $160. Vera Bradley, The Fashion Mall —CHRISTINA VERCELLETTO
Speedway
THIS ENCLAVE LENDS SMALL-TOWN CHARM RIGHT INSIDE THE CITY.
BY CHRISTINA VERCELLETTO
MAKE A SPLIT DECISION
Can’t decide if December 25 or the Sunday before Memorial Day is the best day of the year?
Neither can Dave Wilson, who co-owns Santa’s Pitstop Christmas Shoppe & Gifts (1) with his wife Becky. “I was retired, but I wasn’t done. I love the spirit of Christmas … and I love racing,” he shares. Merry music played on a recent blistering summer day as glitzy Christmas decorations comingled with Indy 500 memorabilia and Indiana-centric merch. The ratio shifts seasonally. 1515 N. Main St., santaspitstopshoppe.com
GET LAST LICKS
Try a sample of Fundae’s Ice Cream & Sweets’ (2) unique flavors when the counterperson offers. Like what? Espresso Oreo, Black Licorice, London Fog, Carrot Mango Italian Ice, and Blue Moon, which tastes like the milk at the bottom of a bowl of Froot Loops. (Oat milk–based varieties are available.) Don’t forget to grab a take-home pint. 1515 N. Main St., visitfundaes.com
SHOW TEAM SPIRIT Trading cards, jerseys, bobbleheads, autographed balls, tickets, programs, and helmets. Suffice to say that the 40-year-old Vintage Indy Sports (3) can make any fan’s collectible dreams come true. While the bulk of the treasures are, unsurprisingly, Indiana-centric, the accoutrements of popular out-of-state franchises can be scored too. Check out the owner’s personal collection on the Gallery Level. 1450 N. Main St., vintageindysports.com
GRAB GOODIES Cheery and filled with natural light, B. Erin Designs gift boutique (4) is stocked with irresistible decor, candles, ceramicware, jewelry, handbags, baby items, and sunglasses. Look for the rack of the prettiest greeting cards you’ve ever seen in the back. 1320 N. Main St., berindesigns.com
WALK THIS WAY Burn off the ice cream on the B&O Trail (5) , a mostly paved, flat, and shady stretch. If you enter at North Main and 11th streets, you can walk to Leonard Park in 20 minutes tops.
from
year-round
day
fans from all over; B+O is an easy trail to
Clockwise
left: Race
energy is felt
on Main Street; B. Erin Designs stocks whimsical wares; Fundae’s is a favorite spot for families; Vintage Indy Sports draws
bike.
PHOTOS
Zionsville Gem
CUSTOM -built in 2019, this striking home is color-drenched in a robust denim shade with blackframed windows enhancing the dramatic effect. The exterior’s architectural style is fresh and interesting, easily commanding a double take from passersby in the affluent neighborhood. Once inside, the drama is toned down in favor of lighter and brighter hues. High ceilings energize the open concept layout, while warm texture appears in the hardwood floors, beams, and floor-to-ceiling brick fireplace.
Fun pattern pops can be found throughout, like in the first-floor powder room with its hot pink zebra wallpaper. Attention to detail shines through in the primary suite with features like a granite fireplace, two walk-in closets, a bathroom with a soaking tub, and a private balcony overlooking the pool. Entertaining space also abounds thanks to a decked-out lower level that packs in amenities—a theater, a game space, and a kitchen. Additional highlights include a 16-foot accordian door system that opens onto a screened patio and a three-car garage.
Find your one at Pemberton of Zionsville
Only Pemberton of Zionsville offers the unique quiet and privacy of a historic country estate and is still positioned just minutes from some of Zionsville’s best eateries, galleries, and activities.
EXCEPTIONAL CUSTOM HOMES FROM $1,000,000
CHILDREN’S CLOTHING
Little Tulip Tree
Little Tulip Tree is 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
RESTAURANT
Pizzology
Pizzology Cra Pizza + Pub is a chef-driven pizzeria with unique pastas, salads, cra cocktails, and more.
Magic Hat is a premium barber shop prized for our attentive service & selection of grooming products from Brosh Pomade, D.S. & Durga, Ursa Major, and more. 885 Monon Green Blvd., Ste. 101, Carmel magichatbarbershop
Smitten Kitten
Smitten Kitten helps reduce the number of surrendered, abandoned, and homeless cats by fostering a peaceful, cage-free, interactive environment for both adopters and cats.
7852 E 96th St , Fishers | fisherscatcafe
HOME BOUTIQUE
Twenty Tap
Twenty Tap is a neighborhood scratch kitchen offering a unique selection of cra beers and cocktails in Meridian-Kessler.
5408 N. College Ave., Indianapolis | twentytap.com
Urban Homestead
At Urban Homestead, find home decor thoughtfully curated to reflect timeless sophistication and warmth. 114 East Jefferson St., Tipton, IN urbanhomesteadllc
SPOTLIGHT YOUR INDY BUSINESS WITH INDIANAPOLIS MONTHLY
To advertise, email hwhitney@indianapolismonthly.com
CAT CAFE AND COFFEE SHOP
Beyond the Falls
NIAGARA-ON-THE-LAKE HAS AN ENTIRELY DIFFERENT VIBE THAN ITS FAMOUS NEIGHBOR. BY LOU
HARRY
ABOUT A MILE from Niagara Falls and its touristy attractions sits an under-the-radar burg worthy of a visit in its own right. Niagara-onthe-Lake offers a flower-dense downtown anchored by an impressive clock tower and a plethora of vineyards around its perimeter. You are far more likely to see a friendly local out for a bike ride than a chain restaurant. This village is also distinguished by its regency and classical revival architecture, a dash of military history, and a top-notch theater festival that stretches from April through mid-October.
The Shaw Festival (shawfest.com) is the feather in the town’s entertainment cap, drawing even those who otherwise don’t travel for theater. It was launched in 1962 with two plays. Its humble beginning is hard to imagine now when multiple productions pack the house every night for long runs. This includes not only those written by the fest’s namesake, George Bernard Shaw, but also classic musicals and little-known works. Among the stagings this season are Shaw’s Major Barbara and a revival of Cole Porter’s
Niagara-on-
Anything Goes. Also in the mix: a charming British farce, a cabaret performance celebrating Paris, the thriller Wait Until Dark, and an adaptation of the children’s favorite The Lion, the Witch, and the Wardrobe
Make an afternoon stop at Cows (cows.ca) for a handmade waffle cone stuffed with 16-percent butterfat ice cream made using a recipe—and milk—from Prince Edward Island or Budapest Bakeshop (budapestbake shop.com) for its signature hollow Chimney Cakes. If you somehow manage to resist both, dine at Tiara (vintage-hotels.com/queenslanding/tiara-restaurant), worthy of big appetites. The White Shellfish Chowder and House Made Saffron Linguini are sure bets. For a casual dinner, English fare and lively music await at TheOlde Angel Inn (oldeangelinn.com), which dates back to 1815. (The beams were all that survived when the original pub burned down in the War of 1812.) History buffs will want to stop at Fort George National Historic Site (parks.canada.ca/lhn-nhs/on/fortgeorge) to witness musket demonstrations and tour buildings crucial to the outcome of the War of 1812, a conflict that has traditionally gotten short shrift in history books.
IF YOU GO
SWING Niagara-onthe-Lake Golf Club (notlgolf.com/course) on the shore of Lake Ontario is the oldest continuously running course in North America.
SIP Farm-to-table dining menus, along with tastings and tours, are found at the picturesque Ravine Vineyard Estate Winery (ravinevineyard .com) and Two Sisters Vineyards (twosistersvine yards.com).
STAY Embrace the country inn vibe of the quaint Harbour House Hotel (niagarasfinest .com/harbour-house), a short stroll from the heart of town.
TRAVELER
Pulling Up
Jasmine Martinez-Cuevas is ready to pull into a slot and stay a while. “I’ve always wanted a restaurant,” says the co-owner of Tacos El Iturbidense and Birrieria Iturbidense food trucks, the latter of which just spawned a new Broad Ripple restaurant. House-made birria is the star at the casual spot, which serves traditional quesabirria tacos—packed with meat and cheese and served with consommé for dipping—alongside unexpected preparations like egg rolls, pizza, or the grilled cheese pictured here. “We love to surprise customers with how we use birria,” Martinez-Cuevas says. “And it’s fun to play.” 825 Broad Ripple Ave., facebook.com/ birrieriaIturbidense —EVE BATEY
SWOON
Photo
( NEW IN TOWN )
East Coast Swing
A BELOVED BLOOMINGTON BAGEL SHOP HEADS NORTH.
BY EVE BATEY
REAL ESTATE veteran Brad Teitelbaum was always disappointed when he visited his in-laws in Zionsville—but not for the reason you’d think. A former resident of Chicago, he struggled to find bagels there that met his standards, and when he moved to Indiana, he grew obsessed with the idea of opening a bagelry of his own. Then he met Ed Schwartzman, whose Gables Bagels has made an indelible mark on Bloomington. “Ed was making exactly what I wanted to make, so I realized I should just work with him instead of reinventing the wheel,” Teitelbaum says. Schwartzman will supply his wisdom, knowhow, and some menu items to the new Zionsville location, which will boast two outdoor dining areas (one that’s fully dog-friendly), a takeout window, and a catering operation when it opens this month. Bagels will be baked in-house, and delistyle salads will be prepared on site. “It’ll be everything you love about the Bloomington Gables,” Schwartzman says,” but refined for the Zionsville audience.” 270 S. Main St., Zionsville
PINCH OF WISDOM
“To turn your home baking into a business, you have to really love it. You won’t make money right away so you need that love to keep it going.”
–Sheila Healey , Baker at The Healey Farm’s microbakery, The Bread Barn
( CHEERS )
High Octane
Served hot or iced, the drinks at Claypot Coffee House are serious business.
CLAYPOT COFFEE House’s airy, design-forward seating area feels like you’ve stepped into a very cool Instagram account, not a southside strip mall. But the newly opened business is more than selfie-suiting clean lines: It’s also one of the only places in Indy for sweet and power-packed Southeast Asian–style claypot coffee drinks, the kind of brews that can power you through a full day of work without a calamitous crash. The Dark Delight, made with strong coffee and both evaporated and condensed milk, is so thick it feels like a meal, while the Cafe Delight— which trades the condensed milk for sugar syrup—is perfect for those who need even more sweetness. Fresh-squeezed juice, teas, and a food menu of spring rolls and roti round the experience out. 1551 E. Stop 12 Rd., 317-300-1346 —E.B.
GENRE CLASH New restaurant and lounge Dusk promises two floors of DJ-fueled drinking in its Mass Ave space, which is just steps from jazz destination the Chatterbox. FISHERS SWITCH Rockstone & Big Lug Taproom has shut down after 12 years on Allisonville Road, making way for an as-yet-unnamed Sahm’s Hospitality Group business set to open in November. —E.B.
Room Service
WILLIE PRICE TURNS HOTEL DINING INTO ART. BY
BRIAN GARRIDO
“I DON’T care about being chef of the year. I care that you take a bite, close your eyes, and remember it,” says Willie Price, executive chef at Vyne, the restaurant inside Carmel’s newly opened The Tallison Hotel.
Under his leadership, Vyne has earned a reputation for defying hotel food expectations, a reflection of a career built in restaurants throughout Indiana. Born in Gary, a 16-yearold Price began washing dishes at a pizza chain before ascending the ranks of Indianapolis’s hotel scene, including stops at the Marriott and The Alexander. After an executive chef role at a Bloomington business, he found direction and mentorship at Indy’s downtown Marriott
There he met Daniel Carter, the first Black chef Price had ever worked under. “He believed in me before I believed in myself,” Price says. “That changed everything.”
Over his three-decade career, Price has also worked alongside respected Indy chefs Tony Hanslits, Jeremy Martindale, and David Kay in places ranging from high-volume banquet halls to small-batch kitchens. Every
stop added depth to his cooking, he says, making his food layered, soulful, and rooted in his personal experience.
As Vyne’s founding chef, Price did it all: unboxed equipment, oversaw kitchen construction, and wrote the menu from scratch. Buzz is growing about his modern take on hearty Hoosier fare, like a boldly seasoned 12-ounce tomahawk pork chop and steaks that give downtown’s chophouses a run for their money.
Chatter is also growing for his side business, Chef B’s Wraps & Sandwiches, a favorite at festivals and events. The operation’s name is a nod to his childhood nickname, “Boo.”
But since its opening in March, Vyne has been Price’s main focus. “When someone says they didn’t expect food like this from a hotel, that’s everything,”Price says. From what we hear, they’re saying that a lot.
(1) A 14-inch fry pan. “I’ve used the same one for 15 years in every kitchen I’ve worked.”
“It’s my favorite food.” Wraps & Sandwiches. “My side hustle.” (4) La Hacienda: “The Mango Margarita is a favorite.”
(5) Wüsthof knives: “My wife gave me a set I use every day.”
FAVORITE THINGS
FOODIE
Photo by MICHAEL
TASTE TEST
Do The Splits
FRUITY, CREAMY, TANGY, AND SALTY BANANA SPLITS ARE EVERYTHING YOU WANT IN AN ICE CREAM TREAT. HERE’S WHERE TO FIND SOME INSPIRED LOCAL OFFERINGS. BY AMY LYNCH
Zaharakos
Take a road trip to Columbus for the GOAT, where you choose three scoops of house-made ice cream and three sauces topped with whipped cream and cherries in a retro glass dish. The dessert is so popular that the centuryold parlor sold more than 2,600 banana splits last year alone. 329 Washington St., Columbus, 812-3781900, zaharakos.com
Frosty Boy
This landmark drive-in assembles an ooey-gooey sundae you’ll need to eat quickly before it melts. In this traditional iteration, a split banana is loaded up with vanilla soft serve; chocolate, strawberry, and pineapple toppings; chopped peanuts; whipped cream; and three cherries on top. 40 W. Main St., New Palestine, 317-861-5433, frostyboydrivein.com
Nicky Blaine’s
Adults can sip their dessert in an elegant banana split martini from this downtown cocktail lounge. Chocolate and banana liqueurs are shaken and poured into a martini glass, with a cherry on top. Chocolate syrup and whipped cream are available by request. 20 N. Meridian St., 317-6385588, nickyblaines.com
J. Edwards Fine Chocolates & Gourmet Cakes
This Kokomo-based bakery covers all the bases with chocolate, strawberry, and vanilla cake layers sandwiching a banana cream filling. Pineapple-whip icing, crushed pecans, and a chocolate drizzle complete the picture. Order one online, or find it by the slice at Flatwater in Broad Ripple. jedwardsgourmet.com
Paradise MX
While many offerings at this dessert bar nod to Mexico City, Paradise MX’s banana split is fullon fair food. Two freshly made waffles are the base for a split banana, ice cream, chocolate syrup, and toppings, with a cherry on top. 7045 Emblem Dr., 317-7438942, order.toasttab.com/ online/paradise-mx-7045emblem-drive
Paradise MX
J. Edwards
Nicky Blaine’s
PHOTO BY TONY VALAINIS
RESTAUR B E S T
This year’s list reflects Indianapolis in all its glory, from creative geniuses, to inventive immigrants, to established, well-worn classics. Pull up a chair and dig in.
BY Eve Batey and Terry Kirts
ANTS
PHOTOGRAPHY BY Tony Valainis
BEST RESTAURANTS
9th Street Bistro
SAMIR AND RACHEL 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, which adds to the mystique. As the millennials say, IYKYK. 56 S. 9th St., Noblesville, 317774-5065, 9thstbistro.com
Asaka Japanese Restaurant
DON’T ASK for pan-Asian dishes at Asaka, a tradition-drenched sushi house that Japanese food aficionados trek to on the regular.
The tiny strip mall spot, funkily divided into multiple small rooms, has one of the cuisine’s few female master sushi chefs behind the bar—Nina Takamure, the Kumamoto-born daughter of Asaka founder Tsutomu Takamure. Hand rolls, sashimi, and even an omakase menu are on offer, as are poke bowls, katsu, and ramen.
“Did I just have the best Japanese food ever in an Indiana strip mall?” we heard a guest ask on a recent visit. You sure did. 6414 E. 82nd St., 317-576-0556
Thai Beef Jerky with Sticky Rice
Baan Thai Bistro
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 tum, 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
Beholder
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 vibe 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 award-winning wine list is calculated to pair with the seasonal food offerings, and its cocktail lineup is witty and strong. 1844 E. 10th St., 317-4193471, beholderindy.com
COCKTAILS
Sipping Sensations
THESE LOCAL RESTAURANTS BOAST SOME OF INDY’S MOST SPARKLING COCKTAIL PROGRAMS.
ALMOST FAMOUS
The fruit-infused spirits and fiveoption Negroni list make this Mass Ave tapas bar an evening stop for any mixed drink fan, while the extensive menu of coffee and long drinks keeps things buzzy all day. 721 Massachusetts Ave., 317-9867877, almostfamousindy.com
THE INFERNO ROOM
The menu at this tiki bar goes well beyond the typical snacks, and its roster of tropically inspired cocktails is truly next level. All the classics are here, as is a long list of inventive original concoctions. 902 Virginia Ave., 317-426-2343, theinfernoroom.com
BODHI
This Thai restaurant bills itself first as a “craft cocktail bar,” and for good reason: Its drinks are some of the prettiest in town. But it’s more than just looks at Bodhi, as the drinks are well-balanced and cheeky. 922 Massachusetts Ave., 317-941-6595, bodhi-indy.com
ABERDEEN SOCIAL HOUSE
This bourbon bar and restaurant feels like a bit of Kentucky transplanted to the north side, with a reserve spirit menu as long as your arm. A curated list of classic mixed drinks helps make the decision easier. 150 W. 96th St., 317-324-5000, aberdeensocialhouse.com
BAR ELLIS
Noblesville’s year-round rooftop restaurant is made for celebrations, as is a bar list of kicky, top-shelf drinks with pop culture–inspired names. Spritzes and NA cocktails get equal care. 841 Conner St., Noblesville, 317-764-2571, bebarellis.com
Bluebeard
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-daysa-week dinner. Favorites like the housemade 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
Borage
A ONE-STOP shop for everything cute and delicious, 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
Cafe Babette
This Garfield Park bakery has graduated from a run-and-gun sensation to a full-on hit, expanding from over-the-top pastries into custom cakes, sandwiches, slushies, and even ice cream. That list will likely be even longer when this issue hits newsstands, as chef Cheyenne Norris’s brain moves faster than any printing press, with new offerings launching on the business’s Instagram stories every week. Loyal patrons know Thursdays are the restaurant’s cheat code, as that’s when lines are the shortest and the spot’s outdoor seating is easiest to secure. Those with superior planning order boxes in advance and skip the line completely. 2627 Shelby St., cafebabette.com
Blissful Solitude
DINING OUT ALONE IS ONE OF LIFE’S GREATEST JOYS, ESPECIALLY AT THESE AREA RESTAURANTS.
1933 LOUNGE
This St. Elmo spinoff serves its full menu of steaks and seafood at every seat, including the barstools. A whole shrimp cocktail or slice of coconut cream pie you don’t have to share? What a dream. Multiple locations, 1933lounge.com
ASTREA ROOFTOP BAR
Hotel bars are made for solo drinking, but with a notable small plates menu, this view-laden spot is also an excellent dinner destination for locals seeking a special night. 17 W. Market St., 463-303-0400, astrearooftop.com
GOLDEN ACE INN
You won’t be alone for long at this friendly eastside bar, where the cheeseburgers have been cooked in the same cast iron pans for close to a century. 2533 E. Washington St., 317-632-0696, goldenaceinn.com
IZAKAYA JAPANESE RESTAURANT
Belly up to the sushi bar at Izakaya, or take a seat at the hibachi for a lesson in Japanese grilling— much more engaging than scrolling through your phone. 7325 E. 96th St., 317915-8988, indy izakaya.com
Focaccia with mortadella, pistachio pesto, burrata, and basil
KOUNTRY KITCHEN
This cozy soul food spot has a bar as well as an abundance of small tables perfect for one. Engaging servers who linger and chat seal the deal. 1831 N. College Ave.,317-6356000, kountry kitchenindy.com
SOLO DINING
Pimm’s Cup; fried halloumi; and a Scotch egg
Cheeky Bastards
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. But the recent addition of a bar makes this just as much a place for a rib-sticking, midevening supper. New additions such as 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, especially now that occasional weekend roasts and teas are soon to be regular Sunday events. 11210 Fall Creek Rd., 317-288-9739, cbindy.com
Commission Row
INDY’S PERVASIVE Cunningham Restaurant Group is behind this glossy fine dining spot, which is positioned to benefit from crowds headed to or from Gainbridge Fieldhouse. That makes game nights quite a scene at the baller-level restaurant, which 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—or just an average Tuesday night if you’re living the courtside seat life. 110 S. Delaware St., 317-550-2500, commissionrow.com
Petite seafood tower
Corridor
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 Friday night chef’s table, a four-figure affair that’s one of the hottest dining tickets in town. 1134 E. 54th St., 317-257-7374, corridorindy.com
Melon panzanella; lagana and spicy carrot; Turkish hummus and Greek eggplant spreads; Aleppa mushroom with polenta fries
Fernando’s Mexican & Brazilian Cuisine
IT’S BEEN a good year for Fernando’s, the Mexican and Brazilian restaurant that’s built a loyal following in Broad Ripple. With a second location newly opened on Mass Ave, the business— known for sharp, upscale takes on standards—has 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., 317-3774779; 888 Massachusetts Ave., 317-7716653, fernandosindy.com
BEST RESTAURANTS
Nicoise salad and roasted carrot hummus
Gather 22
INDOOR/OUTDOOR living is the name of the game at Gather 22, which marries co-owner Pablo 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 list of dishes backstopped by a roster of Byrne’s grilled pizzas (Adam Reinstrom’s parents own the Meridian-Kessler spot). The couple has also made their restaurant a social center for the neighborhood, with public events and gatherings multiple times a month. 22 E. 22nd St., 317-258-2222, gather22.com
Goose the Market
I NDY’S BEST sandwiches might be at this unassuming fish counter and butcher shop. The key may be brevity, as only three sandwiches— the ham and mozzarella Goose, the three-meat Batali (which could benefit from a name change), and the vegetarian or vegan Gander (mozzarella, romaine, pickled onions, and giardiniera)—are in regular rotation. Typically, there are two or three more chef’s specials, which are also posted to its website. That laser focus makes for sandwiches that beat the competition between highquality ingredients and attention to fat/acid/heat balance. Indoor and outdoor seating are available, or you can grab your treats to go. 2503 N. Delaware St., 317-924-4944, goosethemarket.com
The Gander
Save Room
DON’T TURN DOWN THE DESSERT MENU AT THESE LOCAL SPOTS.
PETITE CHOU
This bistro and Champagne bar has a nice list of sweets, but those in the know order from the crepe menu and add a scoop of vanilla ice cream. 823 E. Westfield Blvd., 317-2590765, petitechoubistro.com
POTS & PANS PIE CO.
Start with a take-and-bake savory pot pie then skip to the good stuff. At Pots & Pans, pies are sold whole or by the slice, so you can Frankenstein an “everything” dessert pie from its rotating menu. 4915 N. College Ave., 317600-3475, potsandpansindy.com
HEIDELBERG HAUS
This longstanding taste of home for Indiana’s German immigrant community follows its sausage-centric cafe menu with freshly baked old school pastries, traditional cookies, and tortes layered with butter creme. 7625 Pendleton Pike, 317-5471230, heidelberghaus.com
MY SUGAR PIE
Behind its pink door, this Zionsville pie shop has a menu of over 40 pies to choose from, many of which can also be shipped out of town. Is there a better gift for the price than a homemade pie? No, there is not. 40 E. Pine St., Zionsville, 317733-8717, mysugarpie.com
DANNY’S MEXICAN ICE CREAM
Those who like a bit of savory with their sweet have embraced Danny’s, an Avon ice cream shop serving Mexico City–inspired frozen treats. Ice cream flavors include corn, queso, and mango chili, and sundaes come loaded with fresh fruits. 7730 E. U.S. Hwy. 36, Avon, 463-314-9811 DESSERT
His Place Eatery
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 welloiled 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
Julieta Taco Shop
ESTEBAN ROSAS and Gabriel Sañudo’s taqueria sticks to the classics: tacos, quesadillas, or tortas offered with a short list of toppings and add-ons. But that doesn’t mean their place is boring, as items like broccolini or deep-fried trumpet mushrooms vie for your attention alongside suadero or carnitas. In this era of War and Peace –length menus, the confidence Julieta demonstrates with its tight and excellent list feels especially refreshing—your executive function is saved for bigger decisions, like if you want to eat your taco at the restaurant counter, outside, or with a drink at Turner’s next door. 1060 N. Capitol Ave.
BEST RESTAURANTS
Lone Pine
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, 317-9070177, lonepinecarmel.com
Macizo
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 fruitforward 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
Mexican meatballs in guajillo sauce
Magdalena
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
SERVICE
Welcome In
SERVICE SHINES BRIGHT AT THESE AREA RESTAURANTS.
BRU BURGER BAR
Servers at this Cunningham Restaurant Group burger and beer chain are uniformly warm, accessible, and ready with recommendations. Multiple locations, bruburgerbar.com
FREELAND’S RESTAURANT
Like its sister spot, Tinker Street, this new Carmel restaurant prizes friendly and exacting service above all else. 875 Freeland Way, Carmel, 317-316-9875, freelandsrestaurant.com
TLAOLLI
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. 2830 E. Washington St., 317-410-9507, tlaolli.org
DUKE’S
Forget the cinema stereotype of the surly honky tonk staffer. At Duke’s, you’re greeted like the prodigal son whether it’s your first visit or your thousandth. 2352 S. West St., 317-6436403, dukesindy.com
SHADOW LOUNGE
AND RESTAURANT
Indy’s most bumpin’ brunch spot is also one of its most engaging, with a staff poised to join diners on the dance floor. 2380 E. 54th St., 317-974-9288, shadowloungeindy.com
A SATURDAY table at the indoor/ outdoor restaurant is a true score, even a decade-plus after Jonathan Brooks launched the spot in a former auto shop. Now under the care of Julie Brooks Komsiski and her daughter Em Elise, the rotating-menu brunch and lunch spot is still going strong—and has managed to retain its cutting-edge cool (along with its rep for nextlevel Dutch baby pancakes). And if you think Milktooth during the day is a scene, check out its regular nighttime pop-ups for a full slice of the cream of Indy’s creative class. 534 Virginia Ave., 317-986-5131, milktoothindy.com
Sam’s Square Pie
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 he 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 and generously loaded with tangy sauce, meats, and dollops of ricotta. Takeout is an option, but dining 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
Just Kissed My Baby and Crush Star pizzas
Shoyu Shop at Strange Bird
TRAINED IN Japan, chef Kyle Humpheys 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 umamiladen, 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., 317-550-4115, strangebirdindy.com
You
Know, For Kids
GROWN-UP DINING THAT WELCOMES THE YOUNGEST AMONG US.
SHIN DIG
This Cunningham Restaurant Group pizza and wings spot serves Willy Wonka–level decor, and a selection of games keeps kids busy. But the menu is on point for adult tastes. 1351 Roosevelt Ave., 317-907-6100, shindigindy.com
FIRE BY THE MONON
A restaurant that shines during the summer months, Fire by the Monon is the perfect spot to let the kids run and play outside while the adults quaff a craft brew. 6523 Ferguson St., 317-252-5920, firebythemonon trail.com
NATURAL STATE PROVISIONS
With a dog park just steps from the side door, Natural State is a great spot to drink and dine while your canine (or human) children frolic. 414 Dorman St., 317-492-9887, naturalstate provisions.com
JUNIPER ON MAIN
High chairs and booster seats are in abundance at this Southern coastal charmer, which boasts a kids menu well beyond the standard grilled cheese. 110 E. Main St., Carmel, 317-591-9254, juniperon main.com
LOVE HANDLE
Vintage 16-bit arcade games obsess the young ones at this Mass Ave breakfast, brunch, and lunch spot, while the wall of scary clown art serves as excellent exposure therapy. 877 Massachusetts Ave., 317-3841102
KIDS MENU
BEST RESTAURANTS
St. Elmo Steak House
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 longest-standing, it’s never taken its foot off the gas. Shrimp cocktails, giant slabs of 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). It’s 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
Tinker Street
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 its 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 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
Vida
DON’T BE intimidated by the menus at the Cunningham Restaurant Group’s flagship spot, Vida. 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, with many of the vegetables coming from CRG’s garden up the street. 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., 317-4202323, vida-restaurant.com
Wisanggeni Pawon
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
of
ANTHONY’S CHOPHOUSE
Four-timer with great steaks
BEHOLDER
Six-timer that’s still on top
BLUEBEARD
This year makes 10
LATE HARVEST KITCHEN Farm-to-table eight-timer
LOVE HANDLE Brunch fave six-timer
MILKTOOTH Eight times on top
OAKLEYS BISTRO Award-winning nine-timer
ST. ELMO STEAK HOUSE
This year makes lucky #11
Pempek; Indonesian palm sugar iced coffee; bebek medura salad; and white chocolate raspberry waffle
TINKER STREET
Great, with eight VIDA Eight-timer and counting
CIRCLE
BY ÁINE CAIN AND KEVIN GREENLEE
T
TRUE STORY
WO Indianapolis podcasters who spent years reporting on the Delphi murders witnessed the benefits of the true crime community’s hive mind—but they also saw where the trend goes horribly wrong. The authors of the just-released book Shadow of the Bridge recall one of the case’s darkest chapters.
PHOTOS BY JES NIJJER
EPUTIES raced down the white marble staircase of the Allen County Courthouse. A quarrel had broken out between two middleaged YouTubers, one an aspiring courtroom sketch artist who had been previously incarcerated and the other a bar bouncer. They were both there in Fort Wayne on March 18, 2024, on the fringes of the pretrial hearings for an accused killer, sharing a mutual fascination with a case the world had come to know as the Delphi murders.
The YouTubers were not alone in their fixation, of course. The story of the two girls in Delphi had been lingering in the collective consciousness for years, the details of their murder a grim refrain we knew by heart. On February 13, 2017, 14-year-old Libby German and 13-year-old Abby Williams went for a walk on the forested trails of their small, close-knit community at the seat of rural Carroll County. They hiked across the Monon High Bridge, an abandoned railroad trestle that spans Deer Creek. For many Delphi teenagers, crossing this rickety, creaking remnant of rail’s Golden Age was a rite of passage. A man followed the girls out there. We know this because Libby surreptitiously filmed him as he approached her and her friend, lifting her phone to capture his heavy gait and his voice as he ordered them “down the hill.” We know the remaining details of this horrific crime through information from court testimony: He marched Abby and Libby across Deer Creek and, at some point, forced them to take off their clothes. Then he cut their throats, covered their bodies with sticks, and left them in a small clearing beside the creek.
Perhaps one of the reasons the Delphi murders have haunted our nightmares for all these years is that nearly everyone can relate to two innocent kids going out to enjoy an unseasonably warm winter’s day. Such adventures are the essence of Midwestern childhood. But beyond that, people were certain they could solve this crime. The fact that Libby captured the image and voice of her killer played a major role in the case going viral. The visual and audio evidence provided something to analyze and endlessly discuss, and many true crime enthusiasts were bolstered by the idea
of crowdsourcing a break in the case. The pixels were too blurry to make out a face, but online sleuths messed around with contrasts on the image and created “side-by-side” comparisons with possible suspects. Though the audio of Bridge Guy, as he came to be known, was brief, sleuths scoured social media to find similar voices.
The brutal nature of the crime, as well as the lack of answers, attracted interest and speculation from all over the world. Everyone from concerned Hoosier parents to armchair sleuths in the United Kingdom, Scandinavia, and Australia became obsessed with the murders, forming communities to discuss the case on Reddit and Facebook. Others created low-rent online videos and participated in live shows to opine about the case.
That’s how two YouTubers found themselves squaring off at the Allen County Courthouse attempting to settle a long-simmering personal feud. Only these were not run-of-the-mill observers. The bar bouncer, stockier and bespectacled, was due to offer testimony in a hearing in the case with two other conspiracy theorists, but those plans were derailed when Judge Frances Gull, who was appointed to the Delphi case, promptly banned both from future hearings.
We know this because we were there, too. Perched on a wooden bench in the courthouse’s tiled hallway, we watched the deputies rush off to handle the fight. We attended all but one pretrial hearing. We made it into all but one session of the murder trial. And we witnessed the chaos, the parade of clownish witnesses, commentators, interlopers, and attorneys, and the carnival atmosphere created by adults both inside and outside the system. It baffled us then. It still does. But we think we can piece together what happened to make a circus out of the murder of two young girls.
lIKE the YouTubers, we belong to the wave of new media outlets that have cropped up since the advent of social media. We are a husband-and-wife team with a podcast, The Murder Sheet, where we tackle cold and historical cases as well as ongoing trials. We bring some professional experience to the table [Kevin is an attorney, while Áine is a journalist who worked at a national outlet for six years]. We recently published a nonfiction book, Shadow of the Bridge: The Delphi Murders and the Dark Side of the American Heartland, a comprehensive chronicle of the murders, the subsequent yearslong investigation, and Indiana’s trial of the century.
The book is the culmination of years spent researching and reporting on this crime. On several occasions, we have dropped whatever we were doing and sped up to Carroll County on a moment’s notice to meet with sources. We cut short vacations and birthday dinners. We got to know the men and women
WE PASSED SCREENSHOTS BACK AND FORTH, AMUSED AT THE SPECULATION THAT WE, HUSBAND-ANDWIFE PODCASTERS LEADING PRETTY QUIET LIVES, WERE CIA PLANTS OR UNDERCOVER POLICE."
who
worked on this case, and we saw seasoned law enforcement officials break down in tears.
TRUE STORY
TRUE STORY
Our journey began four years after Abby and Libby disappeared, when we traveled to Delphi for the first time. We were thinking about covering the murders for the podcast but were uncertain about tackling an ongoing case. We walked the trail, taking a fork in the path toward Deer Creek and ending up on its banks. The shallow greenish water burbled before us as we stared up at the Monon High Bridge. The looming heap of metal and wooden planks unsettled us. We thought about how scared the girls must have been, confronted by a strange man up there. They had nowhere to run. They were trapped. It was then that we decided to cover the story in depth. We wanted answers.
On March 23, 2021, we published our first-ever Delphi episode. We thought we could apply the lessons from our professional backgrounds—law and journalism—to our coverage of the murders. At that point, reports from the mainstream media were sporadic. Understandably, journalists at the news stations and newspapers were often pulled in many directions. Few had the time to focus exclusively on this case. But we did. As independent podcasters without obligations to a network or media corporation, we could pick and choose the cases we covered and allow ourselves to be guided by our audience. When we started, Áine still worked for a national news outlet, but Kevin was working solely on The Murder Sheet. Only vaguely aware of the expansive online community that followed the case, we thought we could add to the flow of information by taking a more granular style.
We avoided talking about unconfirmed rumors or conjecture, instead only reporting on stories for which we could nail down facts with multiple sources. We developed sources and spoke on and off the record with people in the know and criminal justice experts, including defense attorneys, former prosecutors, mental health professionals, correctional officers, and former Indiana Department of Correction inmates. We sought court and investigative documents whenever possible. Our goal was simply to report on and document what the investigators were doing, which meant that sometimes we had to get creative. We tracked state police helicopter flight plans to corroborate reports of Delphi-related meetings and stood on a pedestrian bridge in Peru, Indiana, to watch dive teams wade in
The podcasters compiled their Delphi research into a nonfiction crime novel.
the Wabash River searching in vain for a possible murder weapon. Since 2021, it has felt like our lives largely revolved around Delphi.
aS we broke news and reported exclusive stories, we realized that for a sliver of the people obsessed with the Delphi murders, new information about the case was unwelcome unless it validated their existing theories. People even adopted their own “persons of interest” and, like rabid sports fans, cheered on their guilt while bitterly attacking anyone who shared information that went against their beliefs about the case.
Our fact-based approach was not good enough for those members of the true crime community who saw this reporting as a threat to their hobby. Almost immediately, we began experiencing waves of online harassment. People brutally mocked our appearances and spread unfounded rumors about our employment, our relationship, and even our sex lives. Some of these claims were downright funny. We passed screenshots back and forth, amused at the speculation that we, husband-and-wife
podcasters leading pretty quiet lives, were CIA plants or undercover police.
But some of the theories and harassment were shockingly dark. Wild lies came out about us trying to assassinate people, stealing case files, or wrecking other investigations during alcoholic binges. We found photographs of our home posted online. People reached out to our relatives with questions about our alleged sins. We received death threats— direct and indirect. It went far beyond getting some bad reviews.
The message was clear: Certain members of the true crime community built their identity on having their suspicions confirmed. Some wanted to believe that Delphi was a hopelessly corrupt quagmire populated by a rogue’s gallery of violent predators, drug kingpins, and corrupt law enforcement. Some attacked Abby and Libby’s families. Perhaps they did these things because they believed in their theories so deeply they felt they needed to violently defend them, and doing so provided comfort as the case remained unsolved. We didn’t realize until later that our experience matched that of many at the center of the case. Investigators, prosecutors, witnesses, and even Abby and Libby’s relatives got it worse.
This all came to a head in 2022, when Richard Allen was arrested and charged with the murders. Allen was a middleaged man who CONTINUED ON PAGE 76
School Profiles
Cathedral High School
» Cathedral High School embodies Catholic values to help students achieve their personal best through a diverse and supportive social environment; a robust curriculum of academics, athletics, and the arts; and opportunities for emotional and spiritual development in and out of the classroom. Our Holy Cross values run deep—there are only 15 Holy Cross high schools in the country—and each one shares and passes down the practice and philosophy of educating and developing the whole person. Cathedral offers unique opportunities for students to find their calling, including a one-week J-Term that allows students to travel, learn a new hobby, or
participate in an internship. Cathedral’s St. André Service Project, a graduation requirement, offers students the opportunity to complete a two-year service project that directly impacts the community. Cathedral’s mission is to prepare students to have the competence to see the problems in the world and the courage to act. Our outstanding educators help students achieve goals they never thought possible. As a result, our graduates are among the most accomplished business, community, government, and religious leaders in the state and country. Cathedral graduates actively participate in one of the state’s most vibrant alumni networks.
Year Founded: 1918 | Grades Served: 9–12 | Current Enrollment: 1,150 | Student-Faculty Ratio: 15:1 | Grad Rate: 100% | Uniforms Required? Yes | Tuition: $18,480 | Top Three Awards/Recognition: Four-time National Blue Ribbon School Award Winner • One of the first schools in the country to receive the Lumen Accreditation from The Catholic University of America • AP Platinum School | Open House Date: Thursday, October 2 • Mass 5 p.m., Open House 5:30–8 p.m. • cathedralopenhouse.com | Contact: 5225 E. 56th St., Indianapolis • 317-542-1481 • gocathedral.com
St. Richard’s Episcopal School
» A St. Richard’s Episcopal School education provides a transformational experience for students age 3 through grade 8. Our engaging and challenging curriculum mints productive global citizens who love learning and embrace diversity. Since 1960, St. Richard’s has provided a diverse and international student body with an excellent academic foundation rooted in Episcopal values. Students thrive with small class sizes and personal attention from outstanding faculty as they receive knowledge and learn values they’ll keep for a lifetime. All of this is accomplished through our Pillars of Success: Civic Responsibility, Classic Curriculum, Faith, Global Readiness, and Leadership. 33 E. 33rd St., Indianapolis, 317-926-0425
Year Founded: 1960 | Current Enrollment: 380 | Student-Faculty Ratio: 8:1 | Grad Rate: 100% | Grades Served: PK (age 3)–Grade 8 | Uniforms required? Yes | Tuition: $20,720 | Open House Date: Thursday, November 6, 8:30 a.m.
The International School of Indiana
» For over 30 years, ISI has been redefining what education looks like in the heart of the Midwest. As Indiana’s only International Baccalaureate (IB) World School serving students from age 3 through grade 12, ISI offers an immersive, global education unlike any other right here in Indianapolis. Through dual-language instruction in French, Mandarin, Spanish, and English and a vibrant curriculum, ISI students don’t just learn about the world—they live it. Students thrive in small classes with personalized learning, global experiences, and rich extracurricular and leadership opportunities. A four-year college counseling program supports a 100-percent acceptance rate to top universities worldwide. From STEM to social sciences, ISI graduates are globally minded, academically prepared, and ready to lead in an ever-changing world. 4330 Michigan Rd., Indianapolis, 317-923-1951, isind.org
Year Founded: 1994 | Current Enrollment: 550 | Student-Faculty Ratio: 6:1 | Grad Rate: 100% | Uniforms required? Yes , age 3 through grade 8 | Tuition: $23,033–$25,675; financial aid available (54 percent of our families receive aid); 2025–2026 Participating Choice School | Top 3 Awards/Recognition: Niche No. 1 Best Private K-12 School in Indiana 2024; 100 percent of grade 12 students eligible for the Indiana Certificate of Multilingual Proficiency in 2024; 86 percent of high school students scored 3 or higher in AP language exams in 2024 | Open House Dates: Lower School 9/11, 10/9, 11/6; Upper School 10/21, 11/4
Festival of Faiths
Interfaith Youth Ambassadors
Sacred Space Tours
Dialogue, Workshops & Trainings
Caring for family members at home can take an emotional and physical toll. The result for Nancy was stress-related diabetes. That’s when she was introduced to LaTanya, a certified community health worker. Learn more or join the movement at EskenaziHealth.edu.
HEALTH WATCH: CANCER CARE
Lifestyle changes and prevention measures, early detection of disease, and effective therapies and protocols can help protect against cancer diagnoses and promote successful treatment outcomes.
By Lori Roberts
CANCER IS A WORD once spoken in hushed tones. Now it’s the subject of open conversations about prevention, innovation, and hope. In Central Indiana, healthcare organizations and individual practitioners focus on developing personalized care to help patients navigate what is often an overwhelming journey.
An estimated 38.9 percent of people in the United States is diagnosed with cancer in their lifetime, according to the National Cancer Institute. But the prognosis today is more optimistic than in generations past. Advances in prevention, early detection, and pain management are transforming cancer care. Personalized screening, innovative technologies, and comprehensive support services allow patients to pursue the best possible outcomes.
We interviewed several leading local healthcare experts to learn about early detection, new diagnostic tools, support services, and treatment innovations that are making a difference in cancer treatment.
PREVENTION AND SCREENING
In an ideal world, cancer wouldn’t exist. Yet it continues to be one of the leading causes of death worldwide. Although therapies are improving, prevention and early detection remain critical.
“In reality, there’s no guaranteed way to prevent cancer, but we can certainly try to reduce our risk,” says Dr. Julia Compton, vice president of the oncology service line at Hancock Health.
While some cancers, like breast cancer, are linked to genetic mutations, these account for only about 10 percent of all cancers, says Dr. Candace Westgate, a gynecologist and director of the new Personalized Medicine Program with the Community Physician Network. The good news is that many cancer risk factors are related to behavior and can be changed or modified: Stop smoking and using tobacco products, avoid or reduce alcohol consumption, increase physical activity,
and maintain a diet rich in whole foods.
“If you just get rid of sugar and processed food, that’s going to make a huge impact,” Westgate says.
In reality, there’s no guaranteed way to prevent cancer, but we can certainly try to reduce our risk.
DR. JULIA COMPTON, VICE PRESIDENT OF THE ONCOLOGY SERVICE LINE, HANCOCK HEALTH
Healthcare organizations recognize the complex interaction between lifestyle and genetics. While there is no one-sizefits-all solution, local healthcare providers have shifted their care options, offering personalized prevention and screening programs to assess cancer risk and
Discover cancer care that empowers you to simply focus on getting better. Our multidisciplinary approach keeps everyone on the same page throughout treatment. With our team guiding you every step along the way, you’ll never feel alone.
eCommunity.com/cancer
Sara H., patient
provide targeted care for prevention.
Lung cancer, for instance, is difficult to treat because early-stage symptoms are minimal. By the time symptoms manifest, cancer may be advanced and harder to manage.
Local health organizations address this with programs to screen current and former smokers using lowdose CT scans. Annual screenings are recommended for adults ages 50 to 80 with a significant smoking history, helping catch cancer before it spreads.
If lung cancer is detected as a stage 1 disease, there is a 90-percent cure rate with surgery.
DR.
School of Medicine. “If lung cancer is detected as a stage 1 disease, there is a 90-percent cure rate with surgery. At later stages, the rate of long-term survival goes down, and treatments become more complicated.”
SHOBHA SHAHANI, HEMATOLOGY AND ONCOLOGY FELLOW, IU SCHOOL OF MEDICINE
“The low-dose lung CTs are really shifting what’s happening in terms of people who are a higher risk for lung cancer,” Compton says.
In some cases, healthcare organizations meet people where they are, offering mobile screening in the form of CT scans for lung cancer or mammograms to detect breast cancer. The End Lung Cancer Now initiative at IU Health does that by sending a 40-foot truck to Hoosiers across the state who may not be able to easily access screening programs.
“Detecting cancer early can make a big difference,” says Dr. Shobha Shahani, a hematology and oncology fellow at IU
Many local healthcare organizations also offer special care plans for people who have a higher risk for breast cancer due to a family history or other risk factors. Trained professionals meet with patients regularly to talk about screening options and potential preventative treatments. While yearly mammograms are recommended for women with an average risk of breast cancer, those at higher risk may benefit from an abbreviated MRI, which can detect cancers that mammograms may miss.
Even simple blood tests are advancing early detection, Westgate says. The Galleri test is an annual blood test that can detect up to 50 different cancer markers in the blood. The test is extremely specific, Westgate says, reducing unnecessary follow-up procedures.
“If you have the cancer signal [from the test], the chances of finding cancer is 43 percent,” Westgate says.
HEALTH HEROES
A local nonprofit organization, the Heroes Foundation focuses on backing local research and providing supportive services to cancer patients. The Heroes Foundation’s fundraising efforts help pay for things as simple as transportation to cancer treatment sessions and as complex as sophisticated medical equipment and continued medical research.
The group isn’t trying to rewrite the book on treating cancer, says executive director Annie Martinez. Instead, it works to support local programs in Indiana.
“We don’t see our partners as competitors,” Martinez says. “We see them as being an extension of our success.”
Founded in 2001 by local cancer survivor Vince Todd Jr. and his wife, Cindy, the Heroes Foundation raises money through three annual events: Polo at Sunset in August, Swing4 Heroes Pro-Am Golf Tournament on September 25 this year, and An Evening With Heroes gala happening January 24 in 2026. Combined with individual donations, these fundraisers provide a million-dollar annual operating budget that supports local research and patient programs.
“We try to look for local academics who are trying to get funding,” Martinez says. “Our seed funding allows them to [reach the] public and get the exposure they need so they can go on and get better funding.”
The program also works with the Team JOEY program, assisting pediatric cancer patients and giving Legos to hospitalized children, which are its top toy request, Martinez says. Last year, the program handed out more than 500 kits.
“We like to say we are cancer agnostic,” Martinez adds. “We try to address all types of cancer, whether it be through research, treatment, or patient intervention.”
Find out more about the Heroes Foundation at heroesfoundation.org
INNOVATIONS IN CANCER TREATMENT
Over the past decade, cancer treatment has shifted from a standardized approach to highly individualized care. Beyond traditional chemotherapy and radiation, today’s therapies include targeted drugs, immunotherapies, and precision medicine tailored to each patient’s genetic profile.
Immunotherapy is a relatively new treatment that uses the body’s immune system to fight and destroy cancer cells. This broad category includes checkpoint inhibitors, which allow the immune system to detect cancer cells that were previously hiding; cytokines, which are synthesized in a laboratory and injected into the body to fight cancer cells; and cancer vaccines, which can stimulate the immune system to attack cancer cells. The area generates a lot of excitement in medical communities, but even the best and most novel immunotherapy may not be a magic bullet for every type of cancer. But when it works, it can work well.
“There are certain cancers that require testing for certain markers that indicate if immunotherapy will work,” Shahani says.
“But there are some cancers that don’t necessarily need that number to be checked. We give patients a chance based on what prior studies have shown.”
Research is also developing more effective treatments for the pain related to a cancer diagnosis. Cancer can cause chronic pain,
There are a lot of ways that cancer can cause pain, but it’s not always going to be the primary tumor that’s causing the problem.
DR. MICHAEL DORWART, PAIN MANAGEMENT PHYSICIAN, THE CENTER FOR PAIN MANAGEMENT
for example, by a tumor pressing on the nerves of the spine, says Dr. Michael Dorwart, a pain management physician who specializes in advanced pain therapies at the Center for Pain Management in Carmel. Cancer sometimes metastasizes, or spreads to the bones, weakening the bones
and causing painful fractures.
“There are a lot of ways that cancer can cause pain, but it’s not always going to be the primary tumor that’s causing the problem,” Dorwart says.
Cancer patients experiencing pain should talk to their healthcare providers about available pain relief options. Medications can make a dramatic difference, especially when they’re administered via a surgically implanted pump that delivers opioid medications directly to the spinal fluid, Dorwart says. This targeted drug delivery blocks the pain signal while minimizing side effects and reducing the risk of addiction. Other treatment options include bone cement, a treatment that uses medical-grade cement to stabilize weakened or fractured vertebrae.
Timing is key to effective pain management, Dorwart says. He encourages patients to let their physicians know if they’re hurting right away.
“I think a lot of patients are afraid to be looked upon as opioid seeking,” he says. “I think they want to be tough. But it’s a discussion they should be free to have with their oncologist.”
BEYOND TREATMENTS
Cancer care now extends far beyond surgeries and medication. Local healthcare organizations offer supportive programs to help patients navigate the difficulty surrounding a cancer diagnosis and treatment plan. Eskenazi’s EMBRACE program reaches out to newly diagnosed patients to offer supportive services and address potential financial or logistical barriers to care. Palliative care programs focus on services like nutritional support, occupational therapy, physical therapy, and other care that manages patients’ overall quality of life.
“I think palliative care has really changed the entire scope of cancer treatment,” Compton says. “I think you’re going to see it more with patients who are going down the road with cancer.”
The landscape of cancer care in Central Indiana is evolving rapidly. From prevention and early detection to innovative treatments and comprehensive support, patients now have more tools and resources to help them on their journey. Through continued collaboration and advances in personalized care, healthcare professionals are helping more patients achieve the best possible outcomes as they face cancer.
DESIGN BUILD REMODEL
CONTINUED FROM PAGE 59
worked as a shift manager at the Delphi CVS. His colleagues mostly knew him as a quiet, competent boss who could be surprisingly funny at times. Only a handful of them saw a different side— his controlling, leering attitude toward women. Shockingly, he had come forward to a Department of Natural Resources officer just days after the murders, but that lead was misfiled and buried under a mountain of tips.
Kathy Shank, a retired Child Protective Services worker who volunteered to organize the heaps of case files, rediscovered the confession in September of 2022. Investigators pounced. They seized Allen’s firearm and found that it matched a cartridge ejected at the crime scene. They reviewed surveillance footage and found a car identical to Allen’s driving toward the entrance to the trails a little over an hour before the murders. In interviews, Allen admitted he had worn the exact same outfit as Bridge Guy on the day in question, had seen some of the witnesses who reported seeing Bridge Guy, and had no explanation for the cartridge left between the bodies.
As reporters, we first saw Allen during a hearing that November. His expression was inscrutable—scared, embarrassed, struggling for control. He wore manacles and a rumpled yellow jumpsuit with a black flak vest. His small stature was so striking that internet cranks began to doubt that someone so slight could have pulled off the murders by himself. The ending to their favorite story was shaping up to be unsatisfying. They wanted a bigger conspiracy, a better twist.
Just as disturbingly, Allen’s defense team seemed to treat the internet conspiracy theorists as allies in the fight to free their client. YouTubers met with Allen’s team and became sources of information to the attorneys. They helped organize a bizarre fundraiser for Allen’s defense—even though the
defense was being funded by the state— and appeared as witnesses in a pretrial hearing. For those of us watching in the courtroom, the difference between the Allen defense and a random person ranting from his basement on YouTube seemed almost nonexistent.
As for us, the chaos culminated just after midnight on October 5, 2023, when someone from a Texas area code sent us graphic crime scene photos, including images of the girls’ bodies. The next day, we warned police and Allen’s defense team about what we regarded as a catastrophic leak that not only violated the privacy of the victims but also potentially threatened Allen’s right to a fair trial. Then we set about unraveling its source. We were no longer respectful observers analyzing the case of two young girls murdered in the winter-bare woods of Carroll County. By being sent privileged information from an unknown source, we now found ourselves in the unenviable position of being part of the story.
The Texan told us he obtained the images from a Hamilton County man named Robert Fortson. Digging deeper, we found that Fortson was good friends with Mitch Westerman, the former operations manager for Allen’s defense attorney, Andrew Baldwin. Police later discovered texts on Westerman’s mobile account sent to a person simply called “Andy” discussing the importance of facilitating leaks to the media. We believe those involved in the leak thought the photos were good for the defense, that they would lead the public to speculate about the meaning of the shapes and symbols formed by the sticks placed over the bodies. To us, the sticks looked like nothing more than a killer’s hasty attempt to cover up his crime.
Behind the scenes, we encouraged YouTubers and case obsessives to delete the leaked photos of the girls and forgo sharing them. But that effort was futile. None of the people who received the images reported it to authorities; instead, they passed around the images like prized trading cards.
Days after we got the pictures, news of the leak spread. And then we learned that Fortson had died by suicide. He was a young man with a family. The whole thing was devastating. We stopped working and spent the afternoon walking along the trails of a local park. We talked about quitting the case altogether but decided not to, refusing to cede ground
to those who could not treat the murders with reverence.
We stayed on the case as it went to trial, as Allen’s defense collapsed and the evidence against him swept away the fringe theories, ad hominem attacks, and last-ditch attempts at jury nullification. Twelve of Allen’s peers convicted him. We saw justice done. Unfortunately, justice doesn’t make everything right.
We view Delphi as a warning flare. True crime is becoming increasingly illogical and conspiracy-obsessed. When people treat cases as their playthings, they don’t care if they hurt others, even grieving loved ones. They want to insert themselves into cases, cause chaos, even dictate trial strategy. They traffic in lies to get clicks.
During the nearly monthlong trial, we spent hours in line outside the courthouse for one of the coveted spots in the gallery. Every day, the line started forming a little earlier. Some nights, we barely slept, knowing we had to be back at the courthouse to queue up at midnight. Other times, kind locals held our spots for us. Before the end of the trial, we started receiving desperate emails and texts from our listeners and others who followed the case. These were not true crime rubberneckers but people who truly cared about the girls and about justice. They sent us links to the leaked crime photos, wanting to know what they could do to get the pictures scrubbed from the internet for the sake of the girls’ families.
Huddled in lawn chairs under portable electric blankets, we struggled to respond. We didn’t know how to answer. We’re not psychologists or sociologists who can truly explain this behavior. We’re not brilliant detectives who pieced everything together. We’re just two podcasters who got pulled under by the gravity of this case—who thought that maybe if we followed it closely enough and with enough integrity, we could bring some clarity. What we ended up doing is simply bearing witness to a story brimming with cruelty. Maybe that is important, too. Maybe by speaking about this, we can help stop it in the next case.
On the bridge that day, before the horror truly began, Abby told Libby, “Don’t leave me up here.” Libby did not leave her friend. To be silent about all that we have seen is to leave the girls. We refuse to do that. For that reason, we will never be done with Delphi.
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Feinstein’s at Hotel Carmichael
Tuesday, October 21
Join Indianapolis Monthly at Feinstein’s at Hotel Carmichael for dinner and a show! Enjoy passed appetizers and two drink tickets during cocktail hour, then enter the luxurious Feinstein’s for dinner and an evening of entertainment featuring Casey Abrams and Friends.
limited tickets
indianapolismonthly.com/afterglow
With five studio albums, two EPs, and an American Idol finalist finish under his belt, Casey Abrams is a distinguished upright bass player and singer who takes his audiences through 60 years of iconic music, blending jazz, blues, pop, Americana, and more, along with friends, guitarist Dylan Chambers and soulful vocalist Hunter. featuring Casey Abrams
Photo by TONY VALAINIS
Brunch Outdoor seating Reservations
V Vegetarian friendly
BR 2024
Named one of IM’s Best Restaurants in 2024 New addition to the guide
$$$$ $50 and up
$$$ $30–$40
$$ $20–$30
$ Under $20
Restaurants included in this guide are selected at the discretion of the Indianapolis Monthly editorial staff based on food quality, innovation, atmosphere, service, value, and consistency. IM does not accept advertising or other compensation in exchange for dining coverage. Price symbols indicate the average cost of a meal per person (without tax, tip, or alcohol). Due to limited space, this list does not cover every evaluated restaurant. For a more comprehensive guide to Indianapolis dining, visit IndianapolisMonthly.com/Dining Feedback? Please email ebatey@IndianapolisMonthly.com
9th Street Bistro
BR 2024 SEASONAL Co-owners Samir and Rachel Firestone Mohammad’s tiny innovator is almost always packed with fans eager for the duo’s globally inspired Midwestern dishes. In response, the pair has created a community dinner series to allow even more patrons to sample their takes on the local farmstead ingredients that inspire their dishes. Mussels in aromatic broth, house-made burrata with of-the-moment garnishes, and pasta with shrimp and lemony cream sauce still anchor the menu, but it’s better to let the creative duo keep you guessing. 56 S. 9th St., Noblesville, 317-774-5065, 9thstbistro.com V $$$
Beholder
BR 2024 CONTEMPORARY You never know what to expect from restaurateur Jonathan Brooks’ Windsor Park kitchen, aside from one of the most innovative and wellexecuted meals in town. The menu is difficult to track, mainly because Brooks builds his dishes around seasonal ingredients that are fresh and of-the-moment. Impeccable servers will guide you through the evening’s offerings, which start small at the top of the menu (fresh oysters, perhaps, or pork rinds with kimchi and chicken liver mousse) and bulk up toward the bottom (think wild boar Bolognese or a massive pork Wellington portioned for two). 1844 E. 10th St., 317-419-3471, beholderindy.com V $$$$
Bluebeard
BR 2024
CONTEMPORARY Tom and Ed Battista’s charming little restaurant has led the charge in getting Indy’s dining scene on the national radar. A perennial nominee for the James Beard Awards with mentions in outlets such as The New York Times and Bon Appétit, Bluebeard—which takes its name from one of native son Kurt Vonnegut’s novels—still delivers on the hype. The seasonal menu has settled into a comfortable groove, starting with shareable small plates such as house-frizzled chips and French onion dip, gourmet bar nuts, and grilled bread from sibling bakery Amelia’s served with a flight of slatherings. 653 Virginia Ave., 317-686-1580, bluebeardindy.com V $$$
Borage
BR 2024 ALL-DAY CAFE Every menu lineup, from breakfast to dinner and everything in between, is a collage of standby ingredients, such as polenta or milk bread, reimagined into well-portioned small plates that will fill your table. Mussels float in kimchi-flecked coconut broth alongside a meatloaf sandwich made with brisket and bacon. Every aspect of the restaurant, its bakery, and the attached retail space feels thought-through and intentional. 1609 N. Lynhurst Dr., 317-734-3958, borageeats.com V $$
Brooklyn Char
NEW PIZZA Benjamin Butterworth’s pie and slice shop was born out of a desire for legitimate New York–style pizza in Indy, a pursuit that sent the Camby native to Brooklyn and beyond. His studies have resulted in light yet substantial pies with just the right amount of leoparding and heft. He also serves up glistening garlic knots made with a special compound butter and TikTok-worthy stuffed breadsticks ripe for the cheese-pulling. Nostalgic candies and shakes made with Crystal Springs Creamery ice cream offer a sweet ending to the meal. 14765 Hazel Dell Crossing, Noblesville, 317-564-0660, brooklyn char.com $$$
Cafe Patachou
CAFE The original “student union for adults” continues to draw in the morning crowds and has inspired citywide offshoots, such as the sleek, post-art deco, downtown location in the historic Stutz building, a huge hit with the business and weekend hordes alike. At every location, 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, cafepatachou.com V $$
Che Chori
ARGENTINEAN The focus of the menu at this wildly popular and colorful drive-thru is a selection of traditional butterflied-sausage sandwiches as well as warm empanadas filled with seasoned meats, vegetables, and cheeses. Make sure to pick up the house-made dulce de leche, which is sold by the jar, as well as their churros and specialty Argentinian shortbread cookies. And don’t overlook the cook-at-home sausages, from Spanish-style chorizo to Argentinean black sausage. 3124 W. 16th St., 317-737-2012, chechori.com $$
Cheeky Bastards
BR 2024 ENGLISH Co-owners Michael Rypel and chef Robert Carmack fell in love with British culture and cuisine during travels abroad. Their Geist restaurant is a true tribute to the food, serving not only a classic full English breakfast and sausage rolls made with imported meat but also a very convincing fish and chips featuring crispy planks and hand-cut potatoes. Don’t forget to ask for the malt vinegar or the HP Sauce for the full UK experience. 11210 Fall Creek Rd., 317-288-9739, cbindy.com $$
Commission Row
BR 2024 FINE DINING This glossy spot is just steps from Gainbridge Fieldhouse, and it
reflects its neighbor’s baller vibes with lavish design (score a round booth, if you can), a three-figure seafood tower, caviar service, and an eight-steak menu (which offers add-ons such as foie gras and lobster tail). Sure, you can play small with its excellent burger, sizable salads, or chicken or fish entrees, but if you do, you’ll be missing the point. Appropriately, its wine list leads with bubbles by the glass or bottle, while its cocktail list boasts eight takes on a classic martini. 110 S. Delaware St., 317-550-2500, commissionrow.com $$$$
Convivio
ITALIAN With a menu that traces the geographical regions in Italy, this is not your average red-sauce joint. The pasta, including curled nests of black squid ink spaghetti and purple beet-infused fettuccine, are all made in-house. The torchietti pasta, tossed with dried figs, black olives, basil, goat cheese, and parmesan, has been known to induce deep cravings in the weeks after eating, and the frutti di mare packs a generous serving of mussels, clams, shrimp, scallops, and calamari with tonnarelli pasta in a spicy and bright tomato sauce. Beyond pasta, the menu offers Neapolitan-style pizzas served blistered and hot from the imported Italian pizza oven, rotating regional specials, and an easy-to-navigate, Italian-heavy wine list that makes picking a bottle for the table a pleasure. 11529 Spring Mill Rd., Carmel, 317-564-4670, convivioindy.com $$$
Diavola
PIZZA Pies emerge expertly bubbled and charred from a centerpiece brick oven. Ingredients are simple but top-shelf, including homemade meatballs, spicy sopressata, smooth clumps of fior di latte, and torn basil. 1134 E. 54th St., 317-820-5100, diavola.net V $$
Fernando’s Mexican & Brazilian Cuisine
BR 2024 LATIN AMERICAN This Broad Ripple restaurant features the cuisines of Mexico and Brazil. Enjoying a flight of fruit-infused caipirinhas and a plate of crisp, savory chicken croquettes on its spacious sheltered patio is a warm-weather delight, and dishes like feijoada with fall-apart-tender pork and rich stewed black beans, as well as chicken stroganoff and a Brazilian take on the homey pot pie, remain hearty staples that are hard to find. 834 E. 64th St., 317-377-4779, fernandos indy.com $$$
Field Brewing
BREWPUB This Westfield addition to the local craft brewery scene would be dazzling enough for its mod fixtures and bocce ball court that spans the family-friendly outdoor space, but the menu is as daring as it is easy to pair with the house brews. The kitchen skillfully prepares standout dishes, such as tender lamb ribs with chimichurri and deeply caramelized Brussels sprouts with hunks of bacon that are some of the best in town. 303 E. Main St., Westfield, 317-804-9780, fieldbrewing.com V $$$
The Fountain Room
STEAKHOUSE This fine dining offering from local restaurant group Clancy’s Hospitality offers an upscale menu of steaks and seafood
in a glitzy art deco environment. Sides and appetizers are generous enough to share, so bellying up to the full bar—which offers a classic array of cocktails—can be a great way to begin (or end) a long night out, while those with heartier appetites can opt for one of the restaurant’s comfortable, eye-catching booths, the perfect place to see and be seen. 830 Massachusetts Ave., 463-238-3800, thefountainroom.com $$$
Freeland’s Restaurant
ROCK OUT
The long-vacant Rock Bottom Restaurant & Brewery space at 10 W. Washington St. has a new occupant: locally owned Encanto Alebrije, a festive Mexican spot open daily for lunch, happy hour, and dinner.
EURO FUSION A massive renovation has turned an 1890s mansion into a glossy place to drink and dine, complete with vintage china and a wildly patterned bar. The oft-changing menu from chef Matt Hamilton defies easy categorization, with influences from across Europe, Indiana’s colonizer class, and big-city trends. Wines from a wellcurated list, and hail from California, France, Italy, and beyond. 875 Freeland Way, Carmel, 317-400-0436, freelandsrestaurant.com $$$
Gather 22
BR 2024 CONTEMPORARY This colorfully cozy all-day hangout and cocktail spot in Fall Creek Place from Byrne’s Grilled Pizza owners Adam Reinstrom and Pablo Gonzalez draws on Reinstrom’s love of interior design and Gonzalez’s background in
innovative mixology. Vibrant wall fixtures by creators such as Bootleg Signs & Murals and revolving works by locals from the LGBTQ art community provide a funky backdrop for sipping seasonal elixirs; salads include a wedge with smoked blue cheese and roasted-poblano ranch. Byrne’s original pizzas, cracker-thin and charred, are on offer, as are thicker Roman-style oval pies with well-chosen toppings. Fresh takes on shared plates include crispy-skinned salmon with kale and quinoa. 22 E. 22nd St., 317-258-2222, gather22.com $$
The HC Tavern + Kitchen
CONTEMPORARY The term “tavern” hardly captures this swank addition to the Huse Culinary Group/St. Elmo family. A hit among starters is the Lobster “Cargot” with lumps of lobster meat in garlic butter and melted havarti. Chops include the supper club darling steak Diane with mushroom cream sauce and horseradish mashed potatoes, though equally regal is the wagyu meatloaf enriched with pork and veal, sauced with a truffle mush room demi-gl ace. The Yard at Fishers District, 317-530-4242, atthehc.com $$$
Hoosier Roots
COMFORT Don’t miss this Hendricks County
Private
hidden gem serving family-style mains and side dishes in a roadhouse setting. Owner Greg Steller, whose background is in largeparty catering, runs the tiny kitchen, preparing house-smoked salmon, herb-crusted roast beef, beer can chicken, and other classics. Buttermilk fried chicken is their signature dish, and a generous eight pieces is served family style with hot sauce and local honey. Desserts are meant to be shared, but you won’t want to—there’s a honey lavender cake with bauchant icing that’s worth keeping for yourself. 26 E. Main St., Pittsboro, 317-892-0071, hoosierrootscatering.com $$
Hyderabad House
INDIAN This Texas-based chain bills itself as a “Biryani House” and specializes in nearly 15 varieties of the hearty basmati rice dish. Giant, delectable dosas filled with potatoes, chili paneer, or chicken tikka and served with a trio of spicy sauces are a highlight, especially on Thursday’s unlimited dosas night. Desserts, including the spongy, creamy rasmalai and sharable fried gulab jamun soaked in a fragrant sugar syrup, are the perfect way to end a full meal here. Multiple locations, hhindianapolis.com V $$
Josephine
CONTEMPORARY FRENCH Ambrosia Hospitality Group might be best known for its traditional (and nontraditional) Indy Italian ventures, but for their newest restaurant, Dan Cage and Anna Pizzi Cage looked back to their newlywed days spent in France. The result is Josephine—named after Emperor Napoléon
Management & Trust divisions
and personalized financial guidance. Scan the QR code to download a complimentary copy of “Tying Up Loose Ends: Record of Personal Affairs” and to learn more.
Bonaparte’s first wife—a modern take on bistro fare. Chef Andrew Popp has built a menu that balances out classics of the genre (yes, escargot and steak tartare are on the list) with twists on French onion soup—lightened here with chicken broth and sherry—and a citrus and fennel salad. Standout desserts include pot de crème topped with amaretto cream and an individual goat cheesecake topped with syrup-soaked cherries. For a breezier experience, ask for a seat at the bar, soundtracked with French jazz and dotted by quirky pendant lighting. 110 W. Main St., Carmel, 317-548-3589, josephinecarmel.com $$$$
King Dough
PIZZA Chewy and with just the right flop in the middle, the pizzas here are bona fide craft, from the dough to the quality toppings. A standout is the Stinky Pete with wild mushrooms, gorgonzola, and plenty of garlic and herbs. Burgers, including one made from chorizo and topped with manchego cheese, play surprisingly close second fiddles to the pies. Cocktails concocted from boutique liqueurs and aromatics are reason enough to drop in, and they make for perfect sippers while you wait for your pie on the patio. Don’t miss trying one of the carefully curated natural wines. Multiple locations, kingdoughpizzas.com V $$
Late Harvest Kitchen
CONTEMPORARY A luscious comfort food menu delivers top-shelf versions of family-table dishes, such as chunked kielbasa (on a base of mustard spaetzle browned in dill butter) and
braised short ribs. 8605 River Crossing Blvd., 317-663-8063, lateharvestkitchen.com $$$
The Loft Restaurant
FINE DINING With its pastoral setting on the grounds of an artisanal dairy farm, Traders Point Creamery’s farmstead restaurant (housed in one of several restored historic barns) feels like a working model for farmto-table dining. Some of the ingredients on executive chef Jon Warner’s menu are grown on-site, and it would be a shame to pass on the charcuterie board, an appetizer featuring the creamery’s award-winning cheeses and locally cured meats. Niman Ranch steaks, seasonal fish, and housemade yeast rolls are always solid choices, as is the burger made with 100-percent grass-fed beef. 9101 Moore Rd., Zionsville, 317-733-1700, traderspointcreamery.com V $$$
Lone Pine
STEAKHOUSE Beholder partner Josh Mazanowski’s solo restaurant is a cuttingedge chophouse with a menu that has a range as wide as Mazanowski’s palate, which he’s honed during his career as a sommelier. While steaks remain a mainstay, much of the menu is a rotating feast. Watch for items like a cassoulet with Old Major Toulouse sausage, smoky roasted carrots with tahini, or creamy local greens with miso. Desserts are made in-house and include a stellar panna cotta, and the wine list leans heavily on Napa Valley’s best, with some notable bottles from France and Italy to also consider. 710 S. Rangeline Rd., Carmel, 317-907-0177, lonepinecarmel.com $$$
Love Handle
SANDWICHES Daily lunch and brunch features such as schnitzel and waffles and a pulledchicken Hot Brown are the main draw at Chris and Ally Benedyk’s cheeky breakfast and sandwich shop. The chalkboard menu (which is also updated online) offers a list of side options such as braised greens and potato salad with roasted tomatoes. Fridays often see a fish special, and weekends are a chef’s playground of eggy experiments, satisfying hashes, and sweet sides. 877 Massachusetts Ave., 317-384-1102 $$
Macizo
MEXICAN/PERUVIAN Owners Luz and Omar Gonza have married their respective Peruvian and Mexican backgrounds with a creative and experimental approach to dining that weaves unexpected offerings such as housemade focaccia and pound cake a la mode with standout ceviche, tortas, and unique, culturebridging tacos. Beverages include beer, wine, and lower ABV cocktails like sangria and milk punches, as well as agua frescas and coffee drinks, all served in a brightly colored and minimal-chic dining room soundtracked with a hip throwback playlist. Keep an eye out for the house-made salsa macha and grab a sourdough loaf to go. 6335 Intech Commons Dr., 463-202-2853, macizorestaurant.com $$$
Magdalena
SOUTHERN West side born-and-raised Nick Detrich has returned to Indianapolis after decades running restaurants in New Orleans— and he’s brought the French Quarter back
with him. This seafood-heavy Fountain Square spot leverages its building’s crumbling brick and exposed infrastructure to create a moodily lit space that makes for a great date night, but a solo dinner at a bar seat is just as satisfying. Start with some oysters, then order an assembly of small plates to share, or head straight to the substantial list of mains paired with an expertly crafted cocktail; no-ABV options are also in abundance. The dessert list also nods to the Lowcountry, with puddings, ice creams, and possets that are generous enough to easily satisfy two. 1127 Shelby St., 317-691-8021, magdalena.bar $$$
Max & Tilly’s
BRITISH A traditional UK-style chip shop from the owner of Tilly’s Tea Room, Max & Tilly’s serves traditional pub classics such as cock-a-leekie soup and mushy peas alongside house-baked scones, spotted dick, and Bakewell tarts. It’s the fried offerings that transport you to a cozy mystery mindset, especially the Filthy Fries with hot shredded roast beef and, of course, the golden planks of beer-battered cod over hand-cut chips. 8701 E. 116th St., Fishers, maxandtillys.com $$
Milktooth
BR 2024 BRUNCH This airy diner-style cafe has a playfully gritty vibe and a menu that changes with both the seasons and the whims of its chef. The early morning counter service featuring pastries and coffee gives way to a full-service brunch and lunch menu—if they’re serving a Dutch baby pancake, get it. Daytime craft cocktails are also on offer, pairing well with a rotating selection of substantial savory offerings such as latkes, sandwiches, and salads. 534 Virginia Ave., 317-986-5131, milktoothindy.com V $$
Modita
ASIAN-INSPIRED The lavish restaurant in Bottleworks District’s showpiece slot gets extra style points for its gorgeous industrial-sleek decor that is equal parts silk wallpaper and factory-grade doors. Sip a Singha or a citrusy Tokyo Exchange Rate under the glow of dangling pendants and soak up the thoughtfully preserved vintage vibe. 850 Massachusetts Ave., 317-316-0470, modita.com $$$
The Monk’s
INDOCHINESE Popularized during the British Empire in Calcutta, the aromatic fusion cuisine known as Indochinese food takes the stage at this stylish Houston-based franchise that opened in the summer of 2023 just off Main Street in Carmel. Starters, such as paneer-stuffed steamed dumplings, juicy chicken drumsticks, samosas, and spring rolls, are a must. For the true experience, try one of the wok-cooked dishes labeled Chinese, or go for delicate Hakka noodles or fried rice with either burnt garlic or masala. House-made desserts include a small case of pastries and a version of the popular gulab jamun with rose preserves. Most dishes have some heat, so be sure to ask for your preferred spice level. 13080 Grand Blvd., Carmel, 317-564-8266, monkscarmel.com V $$
Mr. Patakon
COLUMBIAN The name of Diana Moreno
and Brenda Sánchez’s festive southside Colombian restaurant comes from the popular Latin and South American dish patacones—flattened, fried plantains filled with everything from shredded barbecue chicken criollo to cheese, corn, and shredded beef. Other fare includes colorfully conceived hot dogs like the Super Perro, topped with every meat in the kitchen, quail eggs, and a special house sauce. Fruit drinks and desserts, especially obleas (wafer cookies filled with dulce de leche and cheese), are a rich flavor experience like no other in the city. 7415 U.S. 31, 317-6929829, mrpatakon.com $$
Natural State Provisions
PUB Customers order at the counter and find a table inside this former microbrewery reinvented as an endearingly kitschy restaurant, while on warmer days they take a seat outside in a breezy, tented space next to the bar’s friendly dog park. The food is rooted in homestyle Midwestern traditions, which means many options are fried and best enjoyed on the spot. Unpretentious beers rule the day, but the bar also boasts a low-key strength in the cocktail arts. 414 Dorman St., 317-492-9887, naturalstateprovisions.com $$
Oakleys Bistro
The Parlor P.S.
NEW CASUAL VICTORIAN First-time restaurant owners Paul and Shelly Slagle took the Mooresville spot long occupied by diner Ralph & Ava’s and turned it into a Victorianthemed fantasy, but don’t let the elaborately decorated dining room fool you: This is casual, down-home dining, not Downton Abbey. Family recipes for Midwestern comfort food rule the day at this lunch and dinner spot, with standards like pork chops, fried pickles, fried green tomatoes, and meatloaf leading the list. 6 W. Main St., Mooresville, 317-584-3010, theparlorps.com $$$
Pisco Mar
WELCOME SEQUEL
Broad Ripple’s bustling Fernando’s Mexican & Brazilian Cuisine has opened a second location on Mass Ave in the flatiron spot once occupied by Rooster’s Kitchen and the shortlived Mass & Belle Taphouse. Waits for a table may be long, but seats are easy to score at the bar.
CONTEMPORARY The meticulously plated fare at Steven Oakley’s eatery hails from a culinary era when sprigs of herbs and puddles of purees provided the flavor, and every single element on the plate served a purpose. The presentations are wild, with menu descriptions giving little more than clues as to what might arrive at the table. Before ordering, ask some probing questions about anything that appears in quotes, such as a creative “Coq au Vin,” so you can be sure you’re getting what you’re expecting. 1464 W. 86th St., 317-824-1231, oakleysbistro.com V $$$
Open Kitchen
NEW AMERICAN Breakfast specialties, such as light-as-air French toast, biscuits and gravy, and eggs Benedict lavished with crab and avocado, are stars on the menu at the south side location of Dexter and Toni Smith’s cheery eatery. But lunch and dinner are equally respectable, especially a generous shrimp po’ boy or a crispy chicken sandwich with peppered bacon, onion rings, and barbecue sauce with your choice of spice level. More substantial entrees include a grilled pork chop with apple chutney or salmon with wild rice and sauteed broccoli, with elevated touches owing to Dexter Smith’s Chef’s Academy pedigree. The restaurant began as a carryout spot on North Sherman and later in Little Flower, so this location luxuriates in its permanence with a full bar, and cocktails—such as the creamy, floral Respect Your Elders with bourbon, elderflower, and lemon—are a must. 4022 Shelby St., 317- 974-9032, opennkitchen.org $$
PERUVIAN Carb-rich Peruvian fare gets some surprising touches at this Allisonville Road restaurant. Vibrant music and a spacious dining room provide a bustling backdrop for a hearty cuisine that pulls from both land and sea, served swiftly and in eye-poppingly generous portions. Tangy, citrusy ceviche is a good starting point and comes in different versions, including Leche de Tigre or Vuelve a la Vida. Both pair beautifully with Causita de Pollo, a mound of creamy mashed potatoes layered with avocado and topped with a creamy chickenbased sauce. Shredded chicken with a lush yellow pepper sauce and a wine-enriched, vegetable-laden beef stew are the most classic main dishes for those getting a first taste of the cuisine. 9546 Allisonville Rd., 317-537-2025 $$$
Sam’s Square Pie
BR 2024
PIZZA Detroit-style pizza obsessive Jeff Miner’s pop-up pie shop now has a permanent home on Indy’s near east side, giving followers and newcomers easy access to his award-winning square-cut pizzas. Just don’t expect a laundry list of available toppings or side options like salads and wings. This spot is a single-minded homage to pan-baked pizzas with a signature crown of well-browned cheese around the edges of the chewy, sturdy crust. Topping combos include the signature El Jefe with two styles of pepperoni, kicky Italian sausage, dollops of ricotta, and a drizzle of spicy honey. Slightly thinner and larger Sicilian pies occasionally appear on the menu, so snag one if you can, especially the sausage-topped High Plains Drifter that garnered second place in Las Vegas’ Pizza Expo. Carryout is available, but dining in is always a good time. 2829 E. 10th St., samssquarepie.com V $$$
SmockTown Brewery
BREWERY Brother-in-law duo Mark Sublette and Ken Johnson’s Old Town Greenwood brewery and Attic Hardware walk-up speakeasy do double duty for day drinking ambers and porters or sipping old fashioneds on the second-story veranda. The food menu includes pizzas, loaded tots, and a fun bruschetta. 223 W. Main St., Greenwood, 317-215-4836, smocktown.com $$
SMALL BITE
St. Elmo Steak House
BR 2024 STEAKHOUSE Since 1902, this stately house of red meat has served as the unofficial ambassador of downtown Indianapolis—the walls carry decades’ worth of celebrity photos, the burnished bar hearkens to an earlier era, and the servers remain starched and bow-tied. The drill remains the same, as well: a martini or bottle from its vast and lauded wine list, a shrimp cocktail with that notoriously hot cocktail sauce, the bean soup or tomato juice, the wedge, and one of the legendary steaks. 127 S. Illinois St., 317-635-0636, stelmos.com
$$$
Shadow Lounge
TAKING FLIGHT
Farmers market favorite 4 Birds Bakery is building a new nest at The Garage food hall, taking over a prime spot near the center of the west wing. Expect all your usual favorites and new, preparedon-site items when it opens this fall.
SOUL FOOD After a major renovation, the former Marco’s Restaurant and Lounge has been transformed into a rollicking dining destination. Chef Tia Wilson, late of wing spot Chicken Scratch, is in the kitchen, serving Southern and soul-infused dishes such as lamb lollipops, Cajun penne, and garlicparmesan wings. The cocktails are strong, the music is loud, and while dinner is delightful, brunch is the real scene. 2380 E. 54th St., 317-974-9288, shadowloungeindy.com $$$
Shapiro’s Delicatessen
DELI Slide your tray along and take your pick of kosher comfort foods at this family-
owned downtown institution, which is just as well known for its food as it is as a cozy, comfortable gathering place for generations of Hoosiers. Hot pastrami and corned beef sandwiches on house-made rye (which is available by the loaf) have drawn long lines for more than a century, and its Reuben is a contender for the city’s best. If you don’t load up on a massive slice of cheesecake or pie, you haven’t really had the proper Shapiro’s experience. 808 S. Meridian St., 317-631-4041, shapiros.com $$
Vicino
BR 2024
ITALIAN More than filling Mass Ave’s pasta needs, this modern, colorful trattoria from the owners of neighboring restaurant The Oakmont measures up to some of the best Italian spots anywhere in the city. Pastas are rotating and seasonal, as is a menu of substantial mains (such as wood-oven chicken and osso bucco) and blistered, wood-fired pizzas, many of which are tweaked for a fun weekend brunch menu. For lunch, there are sandwiches, salads, and tweaked versions of dishes from the dinner menu. A solid wine and craft cocktail list rounds the experience out nicely. Its fenced-in outdoor dining area on one of downtown’s most colorful corners makes for excellent people-watching; dogs are welcomed on the patio with water and
abundant praise and attention from the excellent staff 350 Massachusetts Ave., 317-798-2492, vicinoindy.com V $$
Wisanggeni Pawon
BR 2024 INDONESIAN The talents of chefs Bambang Wisanggeni and Putri Pratiwi make dining at Wisanggeni Pawon a superb experience. The husband-andwife duo presents the complex, spice-forward dishes of their homeland, as well as some hibachi favorites drawn from their experience at nearby Japanese restaurants. Split a platter of martabak telor, a hearty beef omelet encased in crispy wonton skin, or share some steamed Indonesian dumplings with a rich peanut sauce. The signature beef rendang also stands out, as does the Maduranese fried duck. 2450 E. 71st St., 317-756-9477, wpawon.com V $$
ACROSS THE WATER from Everwise Amphitheater at White River State Park and a short walk past the eastern gate of the Indianapolis Zoo stands an animal on display— but this one is made of barbed wire. American Bison is the work of Bill “The Wireman” Arnold, a Wilkinson, Indiana, artist whose other wire creations include sculptures of birds and a deer in a Columbus park. A plaque on the life-size bovid calls it the “symbol of INB Financial Corporation,” an Indianapolis bank that dissolved in the early 1990s, and lists 1989 as the sculpture’s year of completion. Today, it’s become one of many Art in The Park pieces in White River State Park. Through the program that started in 1999, Midwestern artists exhibit outdoor sculptures for three years, though a committee may choose to extend or purchase a piece. White River State Park deputy director
Alec Gray says American Bison predates the program and has been there longer than the park’s current staff. While its time as a symbol for INB has long passed, perhaps American Bison serves now as a representation of the Hoosier state. Indiana’s seal, as old as the state itself, features a bison. Just this year, Indiana University revived a bison mascot nearly 60 years after its retirement. “We want to show off to our visitors and residents all the things that make Indiana great,” says Gray. “Having that as a part of our seal is just one way to tell the Indiana story from an artistic perspective.” Arnold’s Bison stands on another bedrock of the Hoosier state: limestone, stained brown by runoff from the sculpture. The barbed wire captures the essence of an American bison in detail, from its stringy fur to its wide eyes.
A LONGTIME SYMBOL OF INDIANA STANDS IN WHITE RIVER STATE PARK. BY JACK FORREST
PHOTO BY CLAY MAXFIELD
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