When outsiders think of Indianapolis, they think first of hoops, football, or the Indy 500, said Amy Cavanaugh in Saveur.com. But Indiana’s capital also has a food scene that deserves wider recognition. Three city chefs were semifinalists for 2013’s regional James Beard award, plenty of others make smart use of the region’s abundant farms, and the beer scene “rivals that of any other city in the country.”
Recess At Greg Hardesty’s “culinary playground,” bright-colored chairs and child-size footprints on the floor encourage a spirit of learning. Hardesty, a Beard semifinalist, changes his prix fixe menu daily. One recent highlight: a mozzarella sandwich atop a simple tomato, basil, and shallot salad. 4907 N. College Ave., (317) 925-7529
Goose Chris Eley’s specialty food market stocks local produce and meats, including a house line of charcuterie. You might choose to take home lamb bacon or black truffle bologna, but the shop “also happens to make excellent sandwiches.” The beloved Batali layers soppressata, capocolla, coppa, and provolone on a baguette, then gets an extra kick from hot giardiniera. 2503 N. Delaware St., (317) 924-4944
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Libertine Liquor Bar Chef Neal Brown co-founded a local food festival and works magic with artisanal pizzas at Pizzology. But this sleek, dark cocktail bar is the place to get such signature Brown dishes as hamachi carpaccio dressed with wasabi tobiko, horseradish, pea tendrils, and sriracha oil. 38 E. Washington St., (317) 631-3333