Indianapolis Monthly


CITY HOUSE (Fine Dining)

James Beard Award–winner Tandy Wilson’s Germantown restaurant blends Italian technique with Southern ingredients. Hand-tossed wood-fired pizzas are topped with belly ham (and a sunny-side-up egg by choice), while a luscious lamb sugo is ladled over grits. 1222 4th Ave. N., 615-736-5838,


Thanks to chef Julia Sullivan, who came up at Blue Hill at Stone Barns before returning

Stai leggendo un'anteprima, registrati per continuare a leggere.

Altro da Indianapolis Monthly

Indianapolis Monthly1 min letti
Renewed Interest
As Bottleworks debuts this month in the old Coca-Cola building (p. 11), we asked our staffers what crumbling local landmark they would like to see resurrected.
Indianapolis Monthly1 min letti
317-251-5161 (49th & Penn), 317-803-4155 (Broad Ripple), SIGNATURE ROAST: SoBro Organic, a medium-roast blend with a lot of body and a semi-sweet finish In the coffee Dark Ages before Starbucks brought some enlightenment to the
Indianapolis Monthly1 min lettiRegional & Ethnic
Garden Variety
Pancake-flat, slightly crunchy, and sprawling well outside a buttery brioche bun, the mock “chicken” tenderloin at Indy’s oldest craft brewery known for its funkier, healthier fare comes with a side of surprisingly rich vegan mayo. 842 E. 65th St., 3