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Category: Food Destinations & Neighborhood Eats

Looking for a quick tip on where to eat in a destination? How about what’s good on the menu too? We have you covered.

6 Yummy Gluten-Free Bakeries in Indianapolis
Various gluten-free pastries at the Amp Farmers Market by Lydia Bootz Armstong

Exploring Non-Vegan, Gluten Free Bakeries in Indianapolis

People make much of eating gluten-free, calling it a lifestyle choice or making those who adhere to the diet change as if it isn’t a necessity. If you feel better, no matter how deep the condition goes, eating wheat-free can feel like a relief from getting rid of what ails you. Everyone — hopefully — can eat almond, tapioca, rice, potato, corn, sorghum or buckwheat flour, but not everyone can eat wheat.

For us – my partner, who has celiac, and I — we adhere to a GF diet because there is no choice. Eating alternative flour is the only way to go. However, we still want and crave butter and sugar, whether brown or the bad-for-you white. As such, I’m always looking for baked sweets that deliver with richness and decadence. The great thing about cooking with other types of flour is they add another layer of taste and deliciousness to an otherwise standard chocolate chip cookie or apple fritter.

I took it upon myself to showcase gluten-free bakeries in Indianapolis and those that create good old pastries made with alternative flour and lots of butter and sugar. I selected these specific bakers because they have a storefront, except for one.

These Indianapolis-based gluten-free bakeries prove that living without gluten doesn’t mean sacrificing anything. In truth, those who don’t know the difference could never tell if it was from wheat or cassava, and that’s a good thing. From the inclusivity of No Label at The Table to the luxurious The Cake Bake Shop, these bakers prove that gluten-free allows everyone to eat cake.

Aspasia Bakery

Baked goods at Zionsville-based Aspacia Bakery

Located on the border of Zionsville in a newly developed strip mall resides Aspasia Bakery, which opened in 2022. It’s a treasure trove for those seeking gluten-free baked goods made with butter and sugar and those seeking dairy and nut-free goods. Named after an ancient female Greek philosopher, owners Eva and Jeff Tomlinson built a charming restaurant that features breakfast through light supper items. For freshly made dinner rolls, brownies, or a scone, alt flour Aspacia offers a full array of goods. Like the Green Mermaid, it also has a drive-through for coffee and lattes. Special orders and shipping are available, too.
- Address: 5645 N Post Rd, Indianapolis, IN 46216
- Phone: (317) 663-4538
- Website: Aspasia Bakery
No Label at The Table

Various pastries and goods at No Label at The Table, Carmel

Plopped in the Carmel Arts District, No Label at The Table marries a gluten-free mission with a staff of individuals on the autism spectrum. That’s right; this bakery, created by Shelly Henley, which announced its opening in 2017, was for her son Jacob, who is on the autism spectrum. It began as an opportunity for him to become a chef and have a purpose. Still, it’s all about the delicious goods made in this no-frills space. Customers will find roasted garlic boules, doughnuts, cornbread sausage stuffing, hash brown casseroles and desserts, such as take-and-bake pies, cookies and cupcakes. Be aware that it’s dairy-free, too—lots of sugar, but no butter.
- Address: 111 W Main St #145, Carmel, IN 46032
- Phone: (317) 344-0452
- Website: No Label at The Table
Native Bread

Native Bread in Castleton

Since 2016, Native Bread has specialized in small-batch baking, creating loaves and pastries with impeccable texture and taste. From classic sourdough to focaccia and olive – and, importantly, burger buns (Do you know the difficulty in finding great GF buns?) – each product loaf is crafted using carefully selected ingredients. Made in the carry out on kitchen, the aroma of freshly baked bread hits individuals divinely.
- Address: 9546 Allisonville Road, Suite 106
- Phone: (317) 537 – 2707
- Website: Native Bread
1823 Bakehouse

Bite-Sized Hoosier Sugar Pie at 1823 Bakehouse

Head south to Franklin for 1823 Bakehouse, where everything on the menu is 100% gluten-free. Known for seasonal goods, the bakery makes everything from scratch using butter and sugar unless noted otherwise. Mornings can begin with their buttery biscuit egg sandwich or banana bread. We were finally able to eat a Hoosier sugar cream bite. Instead of a pie, it’s about a two-chomp sweet experience. They even have biscuits and gravy, chicken pot pie and a French Toast bake pan to-go. While they serve coffee, 1823 Bakehouse has a large selection of loose-leaf teas.
- Address: 9 W Washington St, Franklin, IN 46131
- Phone: (317) 739-6024
- Website: 1823 Bakehouse
The Cake Bake Shop

Gluten Free Chocolate Popcorn Cake at The Cake Bake Shop in Broad Ripple

Gwendolyn Rodgers’s The Cake Bake Shop is a Disney-fied bakery. Pink frills and swans, latticework and curlicues create a childlike atmosphere. While not exclusively gluten-free, the bakery offers plenty of options for those avoiding gluten. When we first moved to the area, I ordered a carrot cake for Nick’s birthday. It was an expensive endeavor, but the confection was undoubtedly one of the most beautiful presentations we’ve ever had—and delicious creamed butter and sugar.

Their gluten-free chocolate cake is decadent, while their jewel-toned French macarons and brownies are perfect for any occasion.
- Address: 6515 Carrollton Ave, Indianapolis, IN 46220
- Phone: (317) 257-2253
- Website: The Cake Bake Shop
Gluten-Free Creations

Gluten-Free Creations Pecan Tartlets

Lydia Bootz Armstrong of Gluten Free Creations has made my birthday cakes for the last four years. Even though she doesn’t have a shop, she makes everything with butter and sugar unless noted. In LA, where we are from, there are only a few vegan and gluten-free bakeries. It was either or. That may have changed five years later, but we wanted, in our new residence, cookies that would have made our grandmas proud. We wanted our treats to be flavorful and fat but made with alternative flour. Lydia, a home baker, does that with aplomb. Cinnamon rolls topped with sweet icing, freshly baked croissants and an array of cupcakes are just the beginning. Whether you’re ordering a custom cake for a special occasion or grabbing a treat to-go, Gluten Free Creations combines comfort and quality in every item they offer.
- Phone: (317) 270-4175
- Website: Gluten Free Creations
December 1, 2024
I8tonite: Bold Living in International Indianapolis, The Middle of Everything.
Indiana and South Korea’s Newest Relationship Grows Midwest Dining and Manfacturing.

South Korean and Indiana become an international force of dining and EV battery

Nick and I celebrated five years of living in Indianapolis. It was a big cross-country drive, but we were old hats at it, having relocated from West Hollywood to Phoenix, then Orange County and finally Palm Springs before motoring eastward. Each relocation was for Nick’s work. Since living here, we packed again from our first house in the historic Kennedy King neighborhood into our current “forever” home within walking distance of Broad Ripple if we had sidewalks to get there. (We have the same zip code.)

Initially, the city reminded me of my elementary and high school years in Baltimore. Charm City offers mature skyscraping trees and massive, historic turn-of-the-century homes built by transportation moguls. Both areas were hubs of the Second Industrialization Revolution due to the proximity of waterways and the burgeoning railroad system. And it was walkable. I ran away from home once in my stocking, hiking seven miles from Roland Park to Fells Point.

The difference between the two, today, is that Indianapolis is larger by more than 300,000. It’s the 16th largest city in the country, wedged between Charlotte (15th) and San Francisco (17th). It’s also the third largest in the region behind Chicago (‘natch) and Columbus, OH. Baltimore’s population ranks thirtieth, sandwiched by Memphis (29) and Milwaukee (31).

Like my former town of Los Angeles, cars assisted in building Indy. According to the Indiana’s Greenfield Daily Reporter, there were 172 manufacturers of cars or car parts in Indiana, including Stutz and Studebaker in the 1900s. Today, all of them are gone and the state is home to three Asian motor companies, including Honda, Toyota, Subaru and arguably, U.K.-based Rolls Royce, which works on U.S. defense-related production.

According to Autos Drive America, Asian automotive production has outproduced U.S. automakers, driving much of the Midwest economy. These manufacturers employ 17,544 Hoosiers, produce 75 percent of total U.S. auto production, and contribute $19 billion to the state’s GSP. Indeed, manufacturing dances away with the show. Kokomo, an hour north of Indy — think driving the 101 from Hollywood to the 210 and getting off in Pasadena without traffic (I know it would never happen, but it does here) — announced in September 2023 a joint venture between The Netherlands-based Stellantis and South Korean Samsung SDI will build a new EV battery plant, creating 1400 new jobs. The city’s population in 2022 was 59,604 and will continue to grow.

After that information was released, another announcement was that six Korean restaurants will open in the area. Sokuri, serving Japanese and Korean food, opened in January and Sute, a fine-dining Korean barbecue eatery, plans to open in the coming weeks. Indy has 13 Southeast Asian places serving everything from hot pots to Asian-Latin fusion tacos. With the number of South Korean nationalists moving to Kokomo, the companies felt it would be wise to create a welcoming international atmosphere.

This Asian wave brings to mind the Christian Burmese who fled Myanmar, relocating for religious persecution from the Buddhist junta. Many fled seeking religious asylum, found it in Indiana: Greenwood, a community south of Indy, and Fort Wayne, the state’s second-largest city. The Hoosier State could be called Little Burma because it has the largest population of Burmese in the United States. If you ever dined on lahpet thoke (green tea leaf salad), a textural, umami delight, you will wonder how you ever ate an iceberg wedge with bottled Russian dressing.

One can argue that America’s heartland belongs to other countries. I see that differently; I know fewer people fly over our amber waves of grain as we become more about growing an economy that allows everyone to live where they please. We aren’t relegated to one coast or bi-coastal anymore. That’s so 20th century. Now, we are, as the tourism bureau for Illinois says, “The middle of everything.”

What do I think about it? I always ask, will the traditional foods of the Amish, Dutch and Germans who populated the state be mingled with kimchee and bulgogi? Think of a deep-fried Korean pork tenderloin slathered in a sauce of gochujang, a fermented red chili paste and maple syrup, served on gyeran-ppang, a bread crossed with a pancake and dinner roll or using Indiana pork to make jeyuk bokkeum, pork marinated in gochujang, with Hoosier grown potatoes such as Purple Chiefs or Yukon Golds.

I’ve always wanted to live in this country where the comingling of cultures is celebrated and brought together for growth and opportunity. Half a decade later, I’m seeing it come to fruition.

Korean-Inspired BBQ Meatloaf

Ingredients:

For the Meatloaf:
- 1 lb ground beef
- 1/2 lb ground pork
- 1/2 cup panko breadcrumbs
- 1/4 cup milk
- One egg, beaten
- Two cloves garlic, minced
- One tablespoon ginger, grated
- Two tablespoons gochujang (Korean red chili paste)
- Two tablespoons soy sauce (or tamari for gluten-free)
- One tablespoon of sesame oil
- 1/4 cup green onions, chopped
- 1/4 cup carrot, finely grated
- 1/4 cup onion, finely chopped
- One teaspoon of sesame seeds
- One tablespoon gochugaru (Korean red pepper flakes) – optional, for extra heat
For the Glaze:
- 1/4 cup ketchup
- Two tablespoons gochujang
- One tablespoon brown sugar
- One teaspoon rice vinegar
Instructions:

Preheat your oven to 350°F (175°C). Grease a loaf pan with butter of spay oil or line it with parchment paper. The latter assists in removing the loaf from the pan.

In a large bowl, mix the panko breadcrumbs and milk, allowing the breadcrumbs to absorb the milk. Add the ground beef, pork, egg, garlic, ginger, gochujang, soy sauce, sesame oil, green onions, grated carrot, chopped onion, sesame seeds, and gochugaru (if used). Mix until all ingredients are well integrated.

Transfer the mixture to loaf pan, pressing it down to form an even loaf. Or, do what I do, and fashion a free form loaf so much easier.

Mix the ketchup, gochujang, brown sugar, and rice vinegar in a small bowl. Spread half of the glaze over the meatloaf.

Bake the meatloaf in the oven for 45-50 minutes. Fifteen minutes before it’s done, remove the meatloaf and spread the remaining glaze on top. Return it to the oven to finish cooking.

When your remove the meatloaf from the oven, let it rest for about 10 minutes and then slice.. If you feel inspired by Korea, serve bap (rice) or the Pennsylvania Dutch, opt for buttered gluten-free egg noodles or mashed potatoes.

Go Eat.
September 6, 2024
Beautiful, Longer Days: Foraging for Wild Onions & Garlic
Imbloc, A Celtic Tradition: The Period Between Winter Solstice and Spring’s Beginning

Did you know that cheesy onion biscuits with a big smear of butter are associated with gratefulness and optimism? It’s one of several dishes historically found at meals that celebrate February 1st—Imbolc or Astronomical Spring—and February 2nd, which has morphed into the modern Groundhog Day. Humans have enjoyed particular dishes to ritually and emotionally welcome the lengthening day for millennia. People understood they depended on seasonal food access and that even hunting was at the mercy of weather and animal behavior.

The etymology of Imbolc refers to “in the belly” since domestic animals are pregnant in winter and produce milk for the babies born in the spring. It may still be quite cold or snowy, but tendrils of green are climbing up from the soil.

Some communities stored domesticated animals and harvests for winter, while others relied primarily on foraging and hunting. By winter’s end, food was getting scarce. Imbolc marks the incrementally extended daylight that awakens wild garlic and onions—some of the first fresh plants to appear. People build fires, sharing revelry and gratitude for making it through winter with feasts. Grains, cheeses, butter, milk, and optimistic spring greens make up these meals. Even now, we enshrine these foods as symbols of early spring.

We can invite this festive and grateful energy into this century and our lives. What a cheerful way to interrupt the sometimes oppressive cold and gray winter days. In the 21st century, people are not as tightly bound to seasonal rotations or natural light cycles due to their connection to the grid and the global food industry. We entrench ourselves in the hustle of deadlines, the economy, careers, staying informed, grocery shopping, laundry, rush hour, crime statistics, and paying bills.

But we are also sensuous mammals, our senses enmeshed with light, temperature, scents, and sound changes. All of these stimuli trigger responses in our bodies and behavior. Our modernity abstracts how we entangle with nature, and trivializing its influence shrinks our impulse to be playful, contented and inspired. Consider an Imbolc-inspired meal with your family to root yourself back into rhythms and cycles. Or reach out to others and have a potluck feast with a gathering of people. You can share the Onion and Cheese biscuits and an excellent rich butter. The ingredients are probably already in your home or easily picked up at a market.

Science and folklore agree that it is good for our health to give some time and attention to our environment and share it with other living beings.

One way I’ve started to appreciate the living beings I interact with every day is to learn their names. I’ve begun discovering what wild plants are edible around me growing wild. I experiment with gardening but am more intimidated by it than Early Spring foraging. Early spring is a low-effort window for beginners like myself because there’s only a little green coloring in the soil. It’s much easier to discern one plant from another.

If you’d like to be bold and find a plentiful, unassuming plant to forage and use immediately, find field garlic (allium vineale) and field onions (Allium Canadense). They grow almost anywhere. In the Northern Hemisphere, they sometimes appear on winter days with some warm sunshine. In early spring, they come forth and are often mistaken for fast-growing grass.

Step one: Find a field or a yard. It could be your yard, a shared bit of grassy area in your apartment complex, landscaping at your place, a public park, or an edge of woods. Field onions and garlic grow anywhere in soil and sunlight.

Do take a moment to consider the “isolation” of your spot. I prefer a place away from dog walkers or heavy industry. There are varying opinions about pesticides/herbicides. Still, I won’t harvest where little lawn treatment flags protrude from the ground. Many public parks and woodlands are sprayed with treatments, too. I prefer to forage inside a forest rather than from its edges, where they mainly concentrate the spraying. Sometimes, there is signage after an application.

When you’ve picked your first spot, quickly scan and notice clumps growing taller than the surrounding grass. Please take a little pinch of stalk and smell it. If you smell either garlic or onion- bingo! You’ve found them. The garlic scent is so distinctive, while the onion is more subtle. Because they look so similar, the aroma will be your reliable identifier. Before the Spring Equinox, you are unlikely to have flowering, but you can see differences in their leaves. Field Garlic is a darker green, with hollow leaves like little straws. Field Onions are not hollow.

You can gather leaves by pulling them or cutting them with scissors to harvest.

The leaves are saturated with flavor, but if you want the little bulbs for extra punch, dig down around the plant with a tool like a spade or even a giant spoon. The bulbs will come out caked in soil, and you may not get all of them entirely, but that’s okay. The remaining bulbs will grow again. They are tenacious, and a lot of people consider them weeds.

Bring something along to carry your treasure. It could be a basket or a washable bag. It will get dirty and soak up that Allium scent. Please give them a good soak in hot water at home, which will loosen the soil. Rinse them a few times, and that’s all there is to it. The next delight is deciding how you’ll use your treasure. Making the cheese and onion biscuits with these may make you feel optimistic and accomplished.

Another bonus to discovering the wild plants we intermingle with daily is that many people already know what these plants look and taste like. There are field guides, websites, YouTube videos, local classes, and flesh-and-blood people who love to share their interests with you.

Recipe for Cheesy Onion Biscuits
- 2 cups all-purpose flour or gluten-free. (We like Cup4Cup)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 1 cup shredded cheddar cheese
- 1 small onion, finely chopped
- 1/2 cup buttermilk
- 1/4 cup sour cream
- 1 tablespoon honey (optional, for a touch of sweetness)
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions:
1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a large mixing bowl, combine the flour, baking powder, baking soda, and salt.
3. Add the cold butter cubes to the dry ingredients. Use a pastry cutter or your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs.
4. Stir in the shredded cheddar cheese and chopped onion until evenly distributed.
5. In a separate small bowl, whisk together the buttermilk, sour cream, and honey (if using).
6. Make a well in the center of the dry ingredients, and pour the buttermilk mixture into the well. Gently stir until the dough comes together. Be careful not to overmix.
7. Turn the dough out onto a lightly floured surface. Pat it into a rectangle about 1/2 to 3/4 inch thick.
8. Use a biscuit cutter or a sharp knife to cut the dough into biscuits. Place the biscuits on the prepared baking sheet, leaving a little space between each one.
9. If desired, brush the tops of the biscuits with a little extra buttermilk or melted butter for added flavor and color.
10. Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown and cooked through.
11. Remove from the oven and sprinkle with chopped fresh parsley, if using. Serve warm and enjoy your cheesy onion biscuits!
March 10, 2024
Mean Streets of Hollywood to Sweet Noblesville, Indiana
Noblesville Main Street’s Executive Director, Kate Baker, Shares Her Love for the Midwest Town and Her Mom’s Chili Recipe

Kate Baker, Courtesy of Kate Baker

I met Indiana-born Kate Baker, Executive Director of Noblesville Main Street, at a catering company’s tasting launching into weddings and events. I’m from Los Angeles and Kate lived there for a decade, too. At different times – I’m more than a decade older – we both worked in entertainment media relations, sending out screeners and ensuring celebs hit their red-carpet marks at events for studios and productions. She worked on the Emmys around television, and I worked on Oscar campaigns. We trundled with the photogs at the Golden Globes’ step and repeat, where the broadcast and cinema stars drink together. We even share a few of the same media friends on social media. Of course, there are hundreds of events in Los Angeles daily, with more journalists covering sports, fashion, and entertainment than anywhere in the world. Yet, far from the Hollywood klieg lights and the narcissistic movie and television industries, we found friendship in Indianapolis.

While I gingerly tread into the writing world – still trying to find my footing after nearly four years of living in Indiana – Kate found a calling into a tourism leadership role in one of the most vibrant and charming communities in the state, Noblesville. There is a resemblance to Napa County’s St. Helena, a delicious walking district outside of San Francisco, known for superb dining and charming independent shops to this sweet burg, roughly 45 minutes north of Indianapolis. They both offer a daytime destination from cities of approximately the same size and have more sole proprietorships than chains. According to Best Places, Indy has a slightly larger population than the Bay Area: 880,104 vs. 865,933, respectively. One of my favorite eating experiences in the 19th state occurred at 9th Street Bistro, where Chef Samir Mohammad creates superb dishes inspired by travels, he and his wife, Rachel Firestone, take annually.

A promotional post for Salsa on The Square in Noblesville Indiana. Courtesy Noblesville Main Street.

In 2019, Kate began overseeing multifaceted roles such as development, marketing, and other destination executive functions. Beyond focusing on the town’s renewal, which has more than 70,000 individuals, she practices her first love, music, volunteering as the assistant music director at Noblesville First United Methodist Church.

“Noblesville is not just my hometown; it’s the crucible that shaped my aspirations,” Baker said when she took the role. “As a denizen of Old Town, I cherish the opportunity to actively shape the evolution of our downtown culture. Noblesville Main Street epitomizes the rich tapestry of our city’s history, vibrancy, and irreplaceable charm. I eagerly anticipate the myriad ways in which we can bolster our community, ensuring it remains an inclusive haven for all.”

Buy Noblesville merchandise here: T-shirts, drinkware and even a snow globe!

FOOD QUESTIONS

What is your favorite food to cook at home? My mom’s chili recipe, which I make a little spicier. It is by far my favorite comfort food!

What do you always have in your fridge at home? Cheese, eggs, and milk. I realize now I’m addicted to dairy! (But don’t tell anyone about the container of frosting kept hidden in the side of the door for those moments you just need a taste of sweet. Ha ha ha!)

What marked characteristic do you love in a person you share a meal with? When I share a meal with someone, I love seeing their joy in the foods they love. In Noblesville, we have several amazing places that offer unmatched culinary experiences. My favorite thing to do is take someone to one of these places for the first time. I love to see them take their first bite and have that eyes-closed moment as they experience the taste sensation created by fresh ingredients, culinary expertise, and, above all, love.

What marked characteristic do you find unappealing in a person with whom you share a meal? I don’t enjoy sharing space with someone unwilling to try new things or dine without gratitude.

Beer, wine, or cocktail? Wine, wine, wine, wine!

Who is your favorite cookbook author? One of my best friends from college is from Puerto Rico. I have spent quite a bit of time there and was given a cookbook called “Puerto Rico True Flavors” by Wilo Benet. “This book has helped me create some really beautiful meals and has been a favorite of mine for more than 2 decades!

What is your favorite kitchen or bar tool? I cannot live without my espresso maker. Does this count?

Favorite types of cuisine to cook? Italian – and because basic pasta dishes make me feel empowered as its one of the only things I confidently make! My skills in the kitchen could be improved.

Beef, chicken, pork, seafood or tofu? Beef, but this girl loves surf and turf!

Favorite vegetable? A tie between broccoli, brussels sprouts, and butternut squash.

What chef or culinary person do you most admire? Jessica Walls at Debbie’s Daughters. Her thoughtfulness into her baked goods, her celebration of family, and the importance she places on consistency and quality for every morsel of every cookie, cake, or loaf of bread make her and her sisters’ food so special. You can taste the love in every single bite.

Inside Debbie’s Daughters, Noblesville Indiana. Courtesy, Debbie’s Dabughters

What food do you like the most? My favorite meal has a filet mignon, baked potato, and steamed broccoli.

What food do you dislike the most? Mushrooms. I haven’t entirely made my peace with fungus, but there are exceptions to this: hibachi style is one of those for me.

What is your favorite non-eating thing to do? Sing. I can’t imagine my life without music.

Whom do you most admire in food? My mom. There is nothing like homecooked meals by a parent/guardian who loves you.

Where is your favorite place to eat/drink in the Midwest? Absolutely depends on my mood, but the top places would be 9th Street Bistro, Debbie’s Daughters, Uptown Cafe, and The Nesst of Noblesville, with great memories at HollyHock Hill.

Where is your favorite place to eat and drink outside the Midwest? This is a three-way tie, and all are in my old stomping grounds of Los Angeles: Palmeri Ristorante (Brentwood), Taverna Tony’s (Malibu), or Sugarfish (California).

What is your favorite restaurant? Impossible to pick just one! Currently, I can’t seem to stop craving 9th Street Bistro in Noblesville.

Moroccan Chicken, Courtesy of 9th Street Bistro

Who is/are the person/s with whom you would share your last meal? Last meal?! I can’t even fathom the last meal, let alone who I would invite! First thought would be my parents, but let’s be real – if it was my last meal, this would be a party including everyone I’ve ever loved.

A Midwest Chili Recipe from Mary Baker, Kate’s Mom

(Original recipe from my mom. I’ve made improvisations through the years in the heat and how I cook the meat, but this was a mother instructing her daughter who was newly on her own!)

What to buy at the store:
- 2 1/2 pounds ground chuck
- 1 large can “Brooks” Mild Chili Beans
- 1 can dark red kidney beans
- 1 can of pinto beans
- 1 can Great Northern Beans
- 2 large cans of Hunts Diced Tomatoes
- 1 small can of diced tomatoes with green chilies
- 2 envelopes of Durkee Original Chili Seasoning (Kate usually does 1 mild and 1 hot pack)
- 1 small box of “elbow” macaroni
- 1 small bottle of Tabasco sauce
- 1 medium “sweet” onion ~ chopped
- 1 bag of shredded cheese (your choice: I usually get Monterey Jack…or a blend)
- 1 bottle of tomato juice
- 1 container of sour cream
- Crackers of your choice: Oyster. Regular saltines or whatever.
What to have on hand:
- A big pot to pour everything into and hold your chili
- Strainer
- Can or another saucepan to put strainer onto to catch drippings from the ground chuck. Don’t drain it into your sink. Your drainpipe will eventually get clogged and be just a mess to clean out.
- Saucepan to cook macaroni in.
- Cutting board
Directions:

1. Use your largest pot and pour all cans of beans and diced tomatoes into it. Put on a burner on very low heat.

2. Put half of the beef into a microwave-safe bowl and break it apart with a fork. Microwave on high for about 3 minutes. Take it out and continue to break it up with a fork. Mike for another 2 minutes. Take it out and do the fork thing again till it’s the consistency you like. If the meat is still pink, cook it in one-minute intervals until it is fully cooked. When cooked through, dump it into the strainer and drain well. Put back in the bowl, and put one envelope of the seasoning mix into the ground chuck and mix in with fork. Pour beef into the tomato/bean mixture in the pot. Repeat with the rest of the meat.

3. Stir beef, tomatoes, and beans together and keep on low heat.

4. Fill a medium-sized saucepan about 3/4 full with hot water. Bring to a rolling boil on top of the stove. When boiling, add about 1 1/2 cups of macaroni. Turn the heat down, but continue to boil, stirring with a fork fairly often. After about 5 minutes, periodically take out one piece of macaroni….let it cool a bit….and taste it. When it is done to your liking, drain the pasta in the strainer. This time directly into the sink.

5. Pour drained pasta into the pot. Stir. Cover.

6. Chop onion and put it into a small Tupperware-type container with the lid snapped on. Put into fridge.

7. Cook chili on low heat, stirring every few minutes for about a half hour. Reduce heat to “simmer” and keep covered for as long as you want without overcooking it.

8. If the chili is too thick for your liking, add some tomato juice….a little at a time….until it is the thickness you want.

9. Serve with onions, cheese, sour cream and crackers.

10. Enjoy!!

(We might make a small commission on sales generated through affiliate links.)
February 18, 2024
My Indy Neighbor Makes the Best Jerk Chicken
Or, How I Learned About Chinese Jamaican Food

It’s easy to meet your neighbors when you have dogs. Owners seem to be on the same schedule. It’s either before work or after, sometimes it’s in the afternoon when you work from home. Such as it is with Scott, whom I met as he rolled by on his skateboard with Indigo in tow. However, with her sylph-like form harnessed to her owner, it seemed that Indy pulled Scott like a husky. Indy is sweet to watch; she lopes with determination and zest, eager to exercise.

In comparison, I trundled by with George. Our chocolate lab loves every dog, and every dog loves him. Indy, a pit and whippet mix, can be rough and needs galloping runs with her skater Dad. The two canines have become friends—a quick sniff and off to their worlds. George is finding good goose poop to eat – a never-ending process – and Indy is potentially racing the Iditarod.

Growing up as a half-Filipino and half-Caucasian-American boy, I feel acutely drawn to people like me. We are unique. I thought Scott might be bi-racial, too. As it turns out it, he identifies as Chinese Jamaican, a small group of the country’s immigrants that settled in the Caribbean. The son of an American Irish-Scottish father and a Chinese mother, he was born in the Caribbean nation of Jamaica. Raised in Indiana, he, a digital artist, and his wife, Berlin, a teacher are now empty nesters.

Scott and Berlin Hughes Photo, Scott Hughes

Being the food lover I am, I immediately searched the internet for recipes from his Caribbean background. His cooking heritage includes many dishes such as stir-fried goat, jerk chicken chow mein, and char sui dahlpouri. The last dish, literally is a melting pot of cultures, with tastes from Southeast Asia, China, and the continent of Africa.

According to the National Library of Jamaica website, the Chinese, mostly Hakka, arrived as indentured servants to work the sugar plantations from 1854 until 1886. Three well-documented ships sailed with almost thousand immigrants during this period. Then, a second and third migration occurred from the early 20th century until the 1970s, mostly of individuals and entrepreneuers looking for better lives. The online publication Gal-Dem, dedicated to telling marginalized people’s stories, says that 50,000 Chinese Jamaicans live on the island today. During an ethnic revolt during the 1970s, several thousand Chinese Jamaicans moved to Canada and parts of the U.S. for safety.

When I learned that Scott was Chinese Jamaican, I took it upon myself to learn more. It’s a fascinating immigration story about how Asians and Pacific Islanders came to create a diverse culture in Caribbean history. Through this, I discovered that the first Filipino settlement occurred in a Louisana in 1763 with a group of enslaved people and other people of color. Even earlier, Filipinos sailors aboard a Spanish ship landed in Morro Bay, California in 1587, reports PBS So Cal Focus, 33 years before the pilgrims land at Plymouth Rock. With this said, discovery of North America most likely were not European but from the Asian diaspora.

In his words: Scott Hughes

I was born in Kingston, Jamaica in 1972. My father was American Scotch/Irish, and my mother was Chinese, whose parents came to China in the early 20th century. My mother’s people are called Hakka Chinese. They have a dialect but no longer speak it. They are native to Southern China but originally migrated to the region from the central part of China in ancient times. They are considered Han Chinese (a particular group which than moved to Southern China, before immigrating to Jamaica) and live in the traditional Hakka round houses.

Home grown scotch bonnets: Photo by Scott Hughes

My mother came to America through Catholic school connections and attended Marian College in the sixties when she met my father. They moved to Jamaica and lived with my mother’s family before migrating back to the U.S. in the seventies.

My uncle owned a small Jamaican eatery called Patties of Jamaica at the 52nd and Allisonville Road intersection. It has been there for over 40 years, now run by my cousin.

What is your favorite food to cook at home?

Jamaican food.

What do you always have in your fridge at home?

Scotch bonnet peppers that I grow.

What marked characteristic do you love in a person you share a meal with?

Trying new food.

What marked characteristic do you find unappealing in a person with whom you share a meal?

Hogging the best shrimp.

Beer, wine, or cocktail?

No

Who is your favorite cookbook author?

Julia Child.

What is your favorite kitchen or bar tool?

Meat tenderizer mallet.

Favorite types of cuisine to cook?

Chinese, Thai, and Caribbean.

Beef, chicken, pork, seafood or tofu?

I love chicken, beef and goat.

Favorite vegetable?

Green beans

What chef or culinary person do you most admire?

Bourdain

What food do you like the most?

Blueberries

What is your favorite non-eating thing to do?

skateboarding, water-coloring, digital design

Whom do you most admire in food?

Chef Ricardo

Where is your favorite place to eat/drink in the Midwest? Delicia

Where is your favorite place to eat and drink outside the Midwest?

New Orleans & Jamaica

What is your favorite restaurant?

Benyue Dim Sum House in Castleton.

Who is/are the person/s with whom you would share your last meal?

My wife.

Scott Hughes Recipe for Jerk Chicken
- One medium onion, coarsely chopped
- Three medium scallions chopped
- 3 Scotch bonnet chiles, chopped
- Two garlic cloves, chopped
- One tablespoon five-spice powder
- 1tsp ground cinnamon
- 1 tsp ground fennel seeds
- One tablespoon Jamaican allspice berries, coarsely ground
- One tablespoon of coarsely ground black pepper
- One teaspoon of fresh thyme
- One teaspoon of freshly grated nutmeg
- One teaspoon salt
- 1/2 cup soy sauce
- One tablespoon of olive oil
- ¼ cup dark brown sugar
- 2 (3 1/2 to 4-pound) chickens, quartered
- 1tsp Chinese MSG (that’s right)
- 1 Lime to wash the chicken pieces with (Jamaican practice but not needed)
Prep chicken pieces by poking them with a fork to allow marinade to seep into the flesh. Rub chicken pieces with fresh lime (optional).

Use a blender to make spices into a marinade, and place chicken into a 1-2 1-gallon size freezer bag(s) and marinate for a day. If you need to use two freezer bags, split the marinade into both.

Bake or grill at around 415 degrees for approximately 40 -50 minutes, depending on the size of the pieces.

If baking, use a slotted pan to release the chicken drippings below. However, roasting the meat in a glass baking dish allows the spices and juices to bathe. It all comes out delicious.

You can adjust to a lower heat but add extra time to accommodate.

Best served with Jamaican rice and peas and a mango coleslaw

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January 16, 2024
2023 Gratitude, A Love Letter from Indy

Someone asked me if I liked living in Indianapolis. I won’t lie, I do. It’s an easy place to live. The cost of living is low. And, I genuinely love the Midwestern sky even when it’s a wintry gray; though, as I type this, instead of being a cold industrial hue, it’s the color of a vast, majestic ocean, even if the temperature hovers at fifty degrees. Plus, I’m a sucker for quick trip destinations and veering towards the offramp for quick drive-throughs. The small towns of Indiana offer studies of architectural nostalgia and dining, such as covered bridges, Underground Railroad sites, great barbecue ribs, and, strangely enough, pizza.

That same person said, “…but you don’t love it.” And I won’t lie again, I don’t. I didn’t love living in California, with complications of wealth, fame, traffic and general mass population malaise. It’s a nice place, but for me, been there, done that. The only place I’ve ever loved living in is New York City. That’s a story for a different time.

However, the Midwest, four years and a pandemic later, gives me a chance to take a leap of faith, but I’m doing it in gratitude as I write this by concentrating on writing, mostly around food and design. That alone makes me grateful for living here. In the marketing world, I’ve walked red carpets with clients and sailed the seven seas – actually, six – and met bold-faced names that now, when I mention their names some folks would go,” Who?” It isn’t essential in the scheme of things. Finding food, how we eat, what we eat, and don’t and just eating or even the act of not is important.

As an aging gay man of color, – it’s challenging to find that bit of thankfulness sometimes in Indiana or anywhere. Being half-Filipino and Caucasian, I’m mistaken for being Latino, even by Hispanics. Then there is the terrible feeling of coming out every single day. Explaining, “No, my partner is a man.” Followed by the looks. However, the other day, I had a Caucasian woman of a certain age get testy with me, saying, “You’re a man. You can’t multitask.” That cracked me up and horrified me at the same time. All of a sudden, in her comment, I was straight and, apparently, a stand-in for anything male. A little sad, but I guess, to her, I was part of the patriarch at that moment.

Of course, being over fifty – the horrors – it isn’t easy to make younger generations realize why it is vital that generations of us and I still stand, work, and have dreams.

But I’m aware there are many like me, middle-aged, still finding our way. I only have to look at actors Ke Huy Quan, Michelle Yeoh, Samuel L. Jackson, KFC’s founder Harland Sanders, and Tim and Nina Zagat for inspiration who harbored hopes in directives, as in cities and towns across the globe. That’s the good thing. We have second – and third-endless chances of living into our middle age and remaking ourselves. Isn’t that glorious?

That makes me appreciate the Hoosier State more. I’ve been given something new to accomplish instead of holding on.

Favorite Things This Year:

Book: Minda Honey’s debut memoir, The Heartbreak Years. Charming, funny and at times, disturbing story of a young woman finding her way in Southern California.

Song: MMM by Romanian musician, Minelli. Simple ditty about a relationship gone awry and moving past it but it’s the intonation and musicality of Minelli that makes it fun: You know you did me wrong, Mmmm. It hit YouTube in 2022 but it’s an earworm that keeps giving me bops.

Streaming: Netflix’s Glamorous with the influencer Miss Benny and Kim Cattrall. While the writing isn’t stellar, the cast is and sometimes that’s worth the price of admission. Besides, it takes place in New York City, provides fluff, good-looking folks and an amusing storyline with the lead a non-binary, non-Caucasian person.

Life: Nick, my partner of a decade and our two dogs, Rufus, our French bulldog puppy and Jorge/ George.

Lastly, Indianapolis has become an unrecognized melting pot. On any given day, the streets and malls feature a large swath of various ethnicities and non-gender conforming identities. In turn, all this mixing of ingredients creates a new fusion of delectable deliciousness.

Recipe for Gluten-Free Asian Pear and Apple Pie

How to make the crust:

1 cup of GF flour blend like King Arthur’s Measure for Measure or Cup4Cup

1/2 teaspoon, salt

1/2 teaspoon, sugar

Two tablespoon butter

Two tablespoon oil

1/2 teaspoon, vinegar

Use four to six tablespoons of cold water so that the mix creates a ball of dough. Roll into a globe and place the dough in the center of two pieces of waxed or parchment paper or plastic wrap. Roll out so that it forms a circle.

Peel off the top layer of waxed or parchment paper. Spray a pie pan with non-stick spray. Invert the pan upside down on top of the dough, centering it as much as possible. Place your hand under the waxed paper, flipping the whole thing over, and press gently into the pie pan.

Filling:

Two to three cups of ripe Asian pears, cored and sliced

Two to three cups of apples, your choice

3/4 cup sugar

One tablespoon, cornstarch

One teaspoon, ground cinnamon

1/8 teaspoon, ground nutmeg

1/8 teaspoon of five-spice powder

1/4 teaspoon, salt

One tablespoon of lemon juice

Directions:

Preheat your oven to 425 degrees. Place one pie crust on a greased 9-inch glass pie plate. Press firmly against the side and bottom.

In a large bowl, gently mix all the filling ingredients and spoon into your crust-lined pie plate. Top with a second pie crust. Pinch the top and bottom pie crust at the edges to seal and cut 4 – 5 slits in the top crust for venting.

Bake for 40 to 45 minutes or until the crust is golden brown. Cover your edges after about 15 minutes of baking to prevent excessive browning.

Cool on a cooling rack for at least an hour before serving.

December 19, 2023
I8tonite: Final Top Three Favorite 2023 Indy Eating Experiences

We selected eight experiences from all the Indianapolis restaurants we dined in 2023.

We have a French bulldog puppy, Rufus. He came home this summer with us not long after our other Frenchie, J.J., passed. As I write this, the eight-month-old trundles through the backyard strewn with falling leaves. Sniffing. Munching on things that he shouldn’t. That is all he wants to do. Eat. Anything that might have a taste, he is willing to try. That journey of discovery, flavors and aromas compels him to sample anything in his path. George, our chocolate doesn’t help, either. Canine garbage can.

Strangely, as a human baby, that’s all we do, too. As we grow, we seek nourishment to strengthen and teach us. As an adult, I seek dining experiences that make me feel fortified, give me vigor and energy, and are memorable. I think that way as I continue going through my remaining years.

In the Midwest, it’s difficult for a gay man of color who grew up in progressive areas to have a favorable reception, even in a very blue city. Having worked as a waiter in New York City restaurants to pay my college tuition, I met the world, all races, creeds and colors. To be even more specific, as a server at Soho Kitchen & Bar, my colleagues came from Tunisia, Jamaica, the Netherlands, the country of Georgia, Mexico, Venezuela, France, Israel and China. Of course, the U.S. came out on top with struggling artists from various disciplines, hailing from every corner but many from the Midwest. With so many backgrounds and different religions, we learned under this one roof about wines and food. The cavernous space focused on essential bar eats – pizzas, wings, salads, pasta – to accompany the star, the new global world of wine tasting. It was the first restaurant to offer 110 varietals from every grape-growing region. They even had 75 beers on tap. We needed to attend weekly Thursday tastings; sickness and a doctor’s note would get us out from a Kevin Zraly-taught sommelier (it might even have been Mr. Zraly himself a few times). It was the beginning of an eatery to offer such a vast line-up of flights, a now ubiquitous term for small tastes of anything.

I bring this up because I have faced bigotry, intolerance, and racial discrimination throughout my life. While I expected to see it, I didn’t think it would bother me as now that I’m older. And, I thought after all the pandemics and epidemics we have collectively weathered over the last 50 years, it would have been a moot point.

While I would love to say what food and beverage company have treated me in such a fashion, I’m not going to give them any credit.

All of this to say, everyone should work in a restaurant. You may not like everyone, but you are there to ensure your customers eat and drink well.

Let us recap the first five of eight I8tonite’s Favorites of 2023:

Lady Tron’s, New Albany, Indiana

Perillos Pizzeria, New Hope, Indiana

Tinker Street, Indy

Chicken Scratch, Indy and Cincinnati

Anthony’s Chophouse, Carmel

When I thought about the list, I wanted to include Midwest restaurants where we have eaten over the past year. Then, as I mentioned, the New York Times 50 Best Restaurants came out without even a whisper of Indiana. I thought it was unfair and not democratic in the least. Selecting 50 establishments implies one from every state, not only a set number with several in one location. Also, we paid for every meal. It wasn’t because we had a media pass.

Here are the final three for i8tonite. They should get a T-shirt.

Petit Chou Bistro & Champagne Bar

Patio for Petit Chou Bistro & Champagne Bar

Four years ago, Nick took a position in Indianapolis. We visited the city seeking a place to live before his start date in Fall 2019. That was the first time I stepped onto Midwest soil. I had eaten everywhere but the Midwest. As a public relations professional in various industries, including tourism and hospitality, I could boast about sleeping and eating on six continents and over 200 destinations. Before my debut flight to this patch of green – Nick is from Wisconsin – I researched places to eat. I couldn’t live in some place without good food. Two of the places I selected were Cafe Patachou and Napolese, two of Martha Hoover’s establishments.

We found a house around the corner from Martin Luther King Jr. Park & Memorial. Napolese, the pizza and wine bar, still stands as a favorite – notably because they offer gluten free, but Petit Chou Bistro holds a special place. The establishment is inclusive, as are all of Ms. Hoover’s places, making everyone feel welcome. Bright plastic flowers and garland edging the windows make it feel like perpetual spring, and I feel a surge of Gallic love without the price of an airline ticket. Of course, the food is delicious Parisian bistro fare such as omelets, salads, rillettes, burgers, steak, and frites. The combination of everything makes me feel good about dining here: the food, the atmosphere and the service.

823 E Westfield Blvd, Indianapolis, IN 46220

(317) 259-0765

9th Street Bistro

Pork Chop Crusted with ras al hanout, Brian Garrido

Husband and wife team Chef Samir Mohammed and his wife Rachel Firestone launched this 35-seat restaurant in 2020 at the beginning of the pandemic. It took me three years to get here, but it was one of the most memorable meals I had anywhere this year, including places in New York, Chicago, and Nashville. It’s a gem, situated a few doors from the Noblesville landmark courthouse and about a 45-minute drive from downtown Indianapolis. Its diverse menu featuring American classics and globally inspired dishes has already captured attention.

On the night that we were there, the menu, which changes monthly, offered gluten-free hushpuppies, a ras al hanout crusted pork chop on a bed of saffron risotto, and a luscious rib eye with butter and fingerlings. While it was simple, there was a deft execution from a chef who knew his ingredients, primarily local Indiana produce and meats, to serve their customers who traveled to get there.

Nominated for a James Beard award for the Great Lakes region, Mohammed and Firestone should win in the coming years. It offers rustic and welcoming interior decor, attentive service, and delicious flavors from the Mediterranean, Middle East, Southwest, and California in America’s heartland.

56 S 9th St, Noblesville, IN 46060

(317) 774-5065

Love Handle

Pork Belly Sandwich, courtesy of Facebook, Love Handle

When I first ate at Love Handle, it was love at first bite. Scrumptious lumberjack breakfasts and thick Dagwood sandwiches populate the handwritten chalkboard. It’s an eating experience of depth, clogged arteries and breathtaking flavors. For example, a typical daily special included a roast pork belly sandwich with homemade guacamole, pea shoots, red salsa, three cheeses melted, pickled red onion, and Sport pepper. And for those vegetarians, one can sup on baked taleggio grilled cheese, raspberry compote, marinated spinach, and a sunny-side-up egg.

The brainchild of Chefs Chris and Ally Benedyk – she makes the sweets – I feel a touch of Southern California kitschy nostalgia when I dine here. It’s a mish-mash of thrift store finds and curiosities that can help bring on a conversation for a first date or perhaps end it. There is a quarter-munching video game, curated clown paintings, and paint-by-numbers pulled out of second-hand bins, creating an eclectic atmosphere to match the food.

It’s not a place for dieters, but one can have a pound of pulled pork if need be. And it’s tough for those who are celiac or gluten intolerant, but the sandwiches can’t be found anywhere but right here in Indy. That’s a good thing.

877 Massachusetts Ave., Indianapolis, IN, United States, Indiana

(317) 384-1102

November 21, 2023
i8tonite: Top Favorites Eats, 2023: Delicious, Easy Recipe for Hasselback Potatoes
Our favorite meals over the last year. And a Thanksgiving Hasselback Potato Recipe.

I spoke to a born and bred Hoosier who said to me, “Hoosiers are humble. We don’t talk about the great things we offer.” In today’s day and age of marketing and promotion, no one wants to dine at your table if they don’t know what’s available. We have many opportunities to promote local Indiana food entrepreneurs, and we should. A friend and former editor-in-chief of the biggest food magazine in the world said her life was about traveling to eat. In 2004, London-based food writer Andy Hayler went to every three Michelin-starred restaurants worldwide and was the first to do so. He continued to do it six more times until the pandemic. Traveling for food is big business.

Having lived, worked and promoted destination and resort towns across the United States and internationally for most of my life, it’s always about the food and drink first, even more so than the hotels. Think about heading to Napa Valley without the wine? Leaving the lackluster conference hotel room, the food – and service –will make or break the experience. Before living in Indy, except once, I never read about great food from the Hoosier state, but there are stellar places. I’ve eaten at them.

Read our first two of 2023 until we get to eight!

Tinker Street

Four years ago, Nick and I spent my first birthday in Indy at Tinker Street, one of the city’s mainstays, which I place as one of the finest eateries in the Midwest. Opened in 2015, the small restaurant on 16th Street in the historic district of Herron Morton provides Chef Tyler Shortt an opportunity to be creative with Indiana-grown ingredients. It’s one of the few restaurants that promote the area farmers while also being in the 21st century with a female sommelier, Ashlee Nemeth, and providing reservations.

Shortt’s recipes showcase regional agriculture, corn and tomatoes, and meats like duck and pork. That’s a good thing. The New American fusion – that ubiquitous term that uses herbs and spices from international flavors with European cooking methods – shows in the sauces such as the yuzu garlic aioli on the scallop and scallion risotto or the cappelletti with a Korean braised short rib. It’s an eating destination where one is never disappointed in the food or service. Importantly, it’s that place you bring your Chicago, Los Angeles and New York City friends when they finally come to visit you. Thankfully, it’s 21 and over, too.

402 E. 16th Street

Indianapolis, IN 46202

(317) 925-5000

Reservations

Chicken Scratch

A graduate of Ivy Tech’s Culinary School, Chef Tia Harrison, who catered for ten years before opening her restaurant called Chef Tia & Co., started serving her wings as a special on Wednesdays. Upon being one of two $25,0000 Discover Financial Services recipients to support Black-owned food entrepreneurs, she opened her first standalone devoted to the hump day special on Keystone. It’s a pickup and delivery spot with over a thousand reviewers from happy customers giving it a thumbs up. Ms. Harrison creates mighty tasty wings and loaded fries from this location. And as a customer, your choices feel endless. Who knew there were so many variations on wings? Naked or breaded, bone-in, boneless, and vegan, made with cauliflower florets and tossed in almost a dozen hand-crafted sauces that make everything finger-licking good.

Parmesan garlic is a house specialty, and the spicy jerk BBQ fires up the tastebuds, but no one can do wrong with the hot honey. If you’re visiting Indianapolis, have them delivered to your room and source a wine from one of the Black female winemakers in Indiana (Sip & Share or Cultured Urban Winery). You will remember the meal much more than the keynote speaker.

Since debuting in 2021, Harrison opened two more this year, one in Cincinnati and another downtown Indy location.

5308 N. Keystone Avenue

Indianapolis, IN 46220

Order

Anthony’s Chophouse

Filet of Beef, courtesy of Anthony’s Chophouse

I’m fascinated by Carmel’s carefully planned community design, so much so that I often drove by Carmel’s Anthony Chophouse without noticing. The developed city has entranced me with its perfect walkways and storefronts, that I missed the illuminated sign, mistaking it for another chain.

But once inside, they transport you past the white picket fences and into a South Beach atmosphere, exuding sex appeal. A gas fireplace framed by brick illuminated the staircase leading upstairs and packed the bar area with crowds of Carmelites — sculpture and texture play in the dining room, with Rat Pack chocolate-covered banquettes and brass mid-century lights. A wood-planked floor allows for runway arrivals of Manholos and To Boots before stepping onto a modern weave. And, of course, the glass-walled kitchen allows diners to see the back of the house between sips of ready-to-pair meat cabernets.

As for the boeuf, it was standard with freshly seared ribeye and filets. We like the flight of beef, like tastes of wine, that featured four-ounce portions of USDA prime, grass-fed, and Wagyu. We have yet to eat in every steakhouse in the world, but we found this to be a novel idea. Dining at a butcher emporium, for the most part, is about something other than the steaks. It’s about the wine, the cocktails, service, appetizers and the sides. Diners will find creativity in these dishes, wine menu and libations. The bone marrow, harvest pig and the gambas pil pil are worth visiting every single evening. And if we could afford it, we would.

201 W. Main Street

Carmel, IN 46032

(317) 740-0900

Reservations

A Thanksgiving Recipe for Hasselback Potatoes

Ingredients:
- 4 large russet or Yukon Gold potatoes
- Olive oil or melted butter
- Salt and pepper
- Optional toppings: grated cheese, chopped herbs (such as rosemary or thyme), garlic powder, paprika, sour cream, bacon bits, or any preferred toppings
To Make:
1. Preheat your oven to 400°F (200°C). Wash the potatoes thoroughly and pat them dry with a kitchen towel. Place a potato on a cutting board. Using a sharp knife, make vertical slices across the potato, about 1/8 to 1/4 inch apart, ensuring it does not cut all the way through. Pro tip: To prevent cutting through the potato, place chopsticks or wooden spoons on either side to act as a barrier.
2. Once all the potatoes are sliced, place them on a baking sheet or in a baking dish.
3. Drizzle olive oil or melted butter over the potatoes, making sure to get some in between the slices. Use your hands or a brush to evenly coat each potato with oil or butter.
4. Season generously with salt and pepper, ensuring the seasoning gets into the crevices.
5. Optional: Add your preferred toppings such as grated cheese, chopped herbs, garlic powder, or paprika between the slices or on top of the potatoes.
6. Place the baking sheet or dish in the preheated oven and bake for about 50-60 minutes, or until the potatoes are crispy on the outside and tender on the inside. The cooking time may vary depending on the size and type of potatoes used.
7. Once done, remove the potatoes from the oven and let them cool slightly for a few minutes before serving.
8. Serve the Hasselback potatoes as a side dish with your favorite main course. Optionally, garnish with additional toppings like sour cream or bacon bits before serving.
November 16, 2023
I8tonite Countdown, The Top 8: Favorite Midwest Eats 2023.

Or, How My Pants Stopped Fitting.

The New York Times, my favorite daily read, published their third annual The Restaurant List: The 50 places in the United States that we’re most excited about right now” in September. While the title implies coverage of 50 states, they only selected restaurants in 28 states, doubling or tripling eateries in locations. Of course, they missed Indiana. They also bypassed 31 other states, including New Mexico, Arizona, and Kentucky.

Montana made it, as did Iowa. For Illinois, they named two, but they were both in Chicago. One in Minnesota and another in Michigan. In California, they gave Los Angeles three and San Francisco, shockingly, only one. For a bit of context, the late LA Weekly’s Jonathan Gold uncovered one hundred in the robust L.A metro area annually.

That’s not to say the restaurants didn’t deserve to be placed on the list. It’s only misleading. As much as I like the idea of Big Sky Country, I’m not going to Montana anytime. People could say that about Indianapolis, which is where I write this. However, we are a centerpiece in the Midwest. A four-hour drive to Nashville, Milwaukee and Detroit. Three hours to Chicago and St. Louis and ninety minutes to Cincinnati, Louisville and Dayton. If I drove four hours anywhere from Los Angeles, which is where we lived before we moved here, I would still be in California. Possibly, Tijuana depending on the traffic.

Therefore, I wanted to create a simple list of my favorite eats that I’ve had in three Midwest states. My objective is to highlight the many experiences that didn’t make the cut with the Grey Lady.

Although, I’ve traveled to six states this year, including New York City twice, where I cut my teeth while working and eating at some of the best restaurants. I’m disqualifying anything beyond the Midwest.

Besides, Indiana gets a bad rap on the food front. Writing for Edible Indy and Culinary Crossroads for the last four years has opened my eyes to great Midwest talent. Indiana chefs and food artisans deserve recognition.

Over the next four weeks, I will post my favorites.

We begin with….

Lady Tron’s, New Albany, Indiana: Underneath the sci-fi memorabilia in a vintage Valentine’s portable diner, Lady Tron’s owner and chef, Summer Sieg, creates flavor combinations worthy of Mos Eisley Cantina on the planet Tatooine (Star Wars, 1977). Actually, that’s not true. She makes tasty sandwiches and soups for human and earthbound consumption.

On a recent Facebook post, her specials featured a vegan coconut, sweet chili vegetable ramen, and a white chicken chili. It sat alongside a mozzarella and bacon grilled cheese with artichoke and spinach on a Hawaiian roll. On the daily menu, eaters must try a stunning Uhura, a large eight-ounce portion of cod, deep-fried with a satisfying messy crunch, atop a toasted bun with a generous spread of garlic, jalapeno, and shredded iceberg lettuce. Or, for a vegetarian combo, an offering of smoked gouda and provolone grilled cheese on garlic butter and herb sourdough.

The dining space seats only 10 at a counter with Summer’s wife, Alexa Lemley Sieg, acting as sole waitron. You can find this in the charming artistic hub of New Albany, directly across the Ohio River from Louisville. The restaurant is a stone’s throw from the Town Clock Church, one of the first stops of the Underground Railroad. It’s a poignant reminder of what the area meant to many on the trail.

147 East Market St, New Albany, IN, United States, Indiana

(812) 725-9510

Perrillo’s Pizzeria, New Salem, Indiana: Nestled in the heart of North Salem, Indiana, Perillo’s Pizzeria not only brings the flavors of Sicily to Hendricks County but also crafts phenomenal pizza. Chef Damiano Perillo, who received a culinary degree in his hometown of Palermo, Sicily, honors the American farmer while providing Italian cooking lessons in every dish prepared.

Using fresh ingredients, often from the Perillo family farm and their neighbors, sets Perillo’s apart. He only needs to go out and pick his ingredients grown in acres, not wood boxes, underneath the cloudless, cerulean skies. They cultivate vegetables by providing ingredients from their land to ensure the ultimate farm-to-table experience. He also prioritizes Indiana farmers, forming a kinship with the local agricultural community.

Perusing the menu for an ex-NYC straphanger reminds me of walking along Little Italy’s Elizabeth Street and reading the handwritten paper versions housed in a weatherproof glass box. They swathe the delicious listed items in a deep red, Marcella Hazan-like tomato sauce, salty meats, and milky mozzarella, filling a crusty, luscious dough. In the Midwest, you will be hard-pressed anywhere within 100 miles to find a Sicilian deep dish, hand tossed, with a chewy crust, pulled strands of gooeyness, unless you ate here, a literal pin, on a Google map, two and a half hours south of Chicago and 45 minutes to Indianapolis.

Perillo’s rehabbed a former 19th century doctor’s office to become his restaurant. Its whitewashed facade brings to mind a bohemian pottery store in the East Village. There is ample outside space to sip one of the nice reds or a local Indianapolis brewery.

The Washington Post recently noted the establishment as having one of the best NY-style pies in the Hoosier state, ranked by Yelp. I might even say the Midwest. It is a pizza haven bordering on heaven.

5 S Broadway St, North Salem, IN 46165

(765) 676-4171

November 9, 2023
Top 5 So Cal Coffee Shops: A Coffee Klatching, Caffeinated Road Trip

Southern California’s love affair with coffee goes way back to earlier land settlers and cattle-drivers. The pioneers would awake to the rising sun while a blazing campfire is percolating that first pot of mud juice. According to True West Magazine (October 2001), “Cowboys were undoubtedly the most devoted group of coffee drinkers in the West. As a rule, they liked it strong, scalding hot, and barefooted (black).”

Almost two centuries later, coffee houses are a fixture on every well-driven, So Cal street – although mostly emblazoned with a green mermaid logo. True to the western American ingenuity way, the Golden State still has some independent shops crafting luscious java jolts in small batches. Coffee connoisseurs in So Cal have a myriad of baristas fashioning joe in unique ways. Here are some of our favorites, from Palm Springs to Orange County and into Los Angeles. With a full tank of gas and a thermos of rocket juice as fuel, high-octane lovers can make a road trip visiting them in a single day. Go get your jitter on!

Portola Coffee Lab (Costa Mesa, Orange County)

Found in an Orange County hipster strip mall called OC Mix in Costa Mesa (in the same place as famed Taco Maria), Portola rose to prominence when the coffee industry’s major publication, Roaster Magazine, honored the caffeine maker with its 2015 “Roaster of the Year.” While already beloved by locals, the award catapulted the four-year-old shop into a nationally known bean-lover mecca. Noted for their lack of syrups and additives while using only mocha and milk for additional flavors, the single store has branched to six locations, all within Orange County. Furthermore, they use three distinct brewing methods to get to the only-in-OC taste: a manual pour-over, a siphon, and the trifecta (a combination of the siphon, pour-over, and French press). For an espresso made from a single origin bean, it’s a one-shot deal with a one-of-a-kind machine. Be prepared to stand in line for your cuppa, but It’s good to the last drop.

LAMill Coffee (Silver Lake, Los Angeles County)

When LA Mill first opened a decade ago, there was nothing quite like the coffee roaster and maker. For one, it cemented Silver Lake as a destination for good eats. Menu was crafted by Chef Michael Cimarusti of Providence fame, in conjunction with the LA Mill owner Craig Min. The interiors designed were commissioned by their next-door neighbor by Silverlake decorator, Rubbish Interiors. It personified early hipster-hood. And there still is nothing quite like it, as far as coffee shops go. Coffee may be the thing to try, but you’re spending your time here because, well, the grub isn’t just an afterthought. It’s a reason to eat. Coffee is made four different ways, and then there is the $11,000-dollar espresso machine. That’s almost as much as your electric Smart Car.

Koffi (Palm Springs, Riverside County)

For those who have traveled to the Palm Springs area for two decades, Koffi is as much a destination for coffee as is tramway travel to the top of the San Jacinto mountains. The flagship spot located as drivers enter the resort town is a welcome relief. Although the line winds around the counter, it moves quickly, giving the legs movement after an hour and half driving from LA or San Francisco – which can clock in at five to seven hours depending on traffic. What started off with only one roastery has clovered into three locations, with the original, a Rancho Mirage location, and another mid-century outpost on the edge of Cathedral City. Stopping at Koffi and partaking of their java is as important as a warm desert pool on a chilly night or a hike into Joshua Tree.

Alfred (West Hollywood, Los Angeles County)

Most coffee lovers would bypass Alfred, as they serve the yummy but ubiquitous Stumptown beans. Alfred, though, with its two chic shops – located just two blocks from each other – is unique without the coffee roastery…and is why it’s on this list. Made in West Hollywood, the liquid energy is chock-full of L.A.’s pretty people, tourists checking out the nearby luxury shopping, and a mélange of neighborhood folks. Matter of fact, if you felt the subway rumble or heard car horns slamming, one might feel they were in New York or Paris. Yes, it’s that cosmopolitan. Yes, it’s that fashionable. And yes, it’s as much a part of the sartorial coffee scene as City of Light’s Les Deux Magot or Manhattan’s Balthazar. If you happen to be in Japan, Alfred lovers can find two Tokyo outposts – making it even more tres, tres chic. Plus, Stumptown, a Portland roastery, is nothing to sniff at – no matter where you are.

Aroma Caffe (Studio City, Los Angeles County)

Another mainstay of the entertainment set is Aroma Café on Studio City’s treelined Tujunga. Aroma, which started as a small house and grew into a house with a garden, patio, backyard, and sidewalk café, has served up frothy cappuccinos, bracing espressos, and sipping lattes for 20 years. That’s a long time for a television series (only The Simpsons can beat that) and a restaurant. While delicious java juices and herbal teas can be imbibed on site, the coffee house is a hybrid of a one-time java house which morphed into a full-blown restaurant. Mud-drinkers can fulfill their need for high-octane lattes while filling up on fortifying salads, crusty paninis, and savory egg dishes throughout the day. If in the Los Feliz area, the independent coffee and eatery has another tree-lined outpost on Hillhurst, serving up a twinned menu for the artistic side of the hill.

– The End. Go Drink. –

February 4, 2018