The last thing Judy Sexton imagined when she confronted a soon-to-be empty nest was starting a business. She prayed, “Lord, what do you want me to do with my time?” and answers seemingly started showing up in a persistent refrain from friends and family — you need to open a restaurant. “My mom is not… Continue reading.
Thanks to the Indiana Foodways Alliance’s culinary trails program, Hoosier foodies can map their way to their next dining adventure. The Alliance promotes a whopping 21 unique trails crisscrossing the state and featuring more than 220 locally owned establishments. The trails focus on a variety of cuisines, sweet treats, beverages and guilty pleasures. It’s no… Continue reading.
If your let’s-go-out-to-lunch bunch can’t agree on a cuisine du jour, Crooked Ewe Brewery and Ale House can come to the culinary rescue. The gastro-brewery’s eclectic menu choices will satisfy everyone’s cravings. Appetizers, sandwiches, salads, smoked meats, a full brunch menu and Asian selections like ramen, poke and Pad Thai tempt hungry diners at the… Continue reading.
The Mean Bean Bistro and Brew in Bremen is one of those places that refuses to be pigeon-holed. It’s a cozy coffee shop, brewing up all your favorite hot and cold beverages — and not just of the java variety. It’s a breakfast spot, serving a variety of classic and trendy must-tries. (Is that an… Continue reading.
The farm-to-table concept — which celebrates and elevates fresh, local ingredients — was foreign to Fort Wayne when Tolon Restaurant debuted in the city’s historic downtown in February 2016. But, oh, what a difference six years makes! Farm-to-table is now all the rage and Tolon is renowned in northeast Indiana for serving sublime seasonal specialties… Continue reading.
Comfort food is like a hug that nourishes you. It brings families together and inspires memories of cherished time spent around the dinner table. For many hungry Hoosiers, the best places to savor classic comfort food are the state’s Amish restaurants. Homestyle cooking reigns supreme here — nothing pretentious, just delicious. To enjoy an authentic… Continue reading.
Serving great food and ensuring customers have a positive dining experience are hallmarks of a top-notch restaurant. But One Ten Craft Meatery in downtown Warsaw goes above and beyond through its mission of creating a strong community by investing in people. Owner Jason Brown notes, “If you develop people, your community is a better place.”… Continue reading.
When is a restaurant not a restaurant? When it’s so much more than that. The Homestead, with locations in Remington and West Lafayette, definitely fits the bill as a food industry unicorn. It’s a breakfast and lunch spot, offering homemade soups, sandwiches, desserts and a large salad bar amidst a farmstead chic décor. It’s a… Continue reading.
Local “mom and pop” pizza places are community treasures: unique to their hometowns and dedicated to sharing lots of love from their pizza ovens. Homemade “secret recipe” sauces and crusts, and toppings ranging from traditional to a bit unusual, nourish hungry patrons after football games, on date nights, on too-busy-to-cook weeknights, and whenever “the hungries”… Continue reading.
By Amanda Steeb Those who visit Industrial Revolution Eatery & Grille in Valparaiso may come for their favorite all-American cuisine, but they leave with an appreciation for the hard-working men and women who revolutionized our country — including those who worked in the steel industry. So, it’s so appropriate that the restaurant is located in… Continue reading.
Its claim to fame as Indiana’s oldest restaurant is reason enough to draw curious diners to The Log Inn in Warrenton, Indiana, 12 miles north of Evansville. But once there, the restaurant’s locally famous fried chicken, always fresh and made to order, turns first-timers to fans. The Log Inn was built by Henry Haub in… Continue reading.
This is the perfect time to indulge your children — as well as your inner child — in the iconic food and fun of the season. We’re talking hot dogs, onion rings, banana splits and lemon shake-ups. And not only that — throw in some old-fashioned kiddie rides, playground equipment, cotton candy and hula hoops… Continue reading.
For Jeff Ford, the path to a successful culinary career began in the back of a catering company’s semi-trailer. He perfected his chicken frying technique there when he was just 17 and that led to stints as sous chef and executive chef at various country clubs and restaurants in Indiana and Kentucky. In 2006, he… Continue reading.
