“You may spy cannibals, headhunters, or the skulls of your enemies. But you will definitely find one of the largest collections of Papua New Guinea native art that exists outside of a museum. Whether you explore the depths of our spirit house or spend your evening relaxing in the Kahuna Lounge or Luau Room, you’ll be enjoying some of the best tropical libations in the Midwest. You’ll find classics from Don the Beachcomber, Trader Vic, and Indiana’s own Stephen Crane alongside contemporary tiki concoctions from our own Infernal Tribe. Come find yourself in the fiery depths of tiki bliss.” - The Inferno Room
“16-Bit Bar + Arcade redefines how a night out is best played. With a name coined from the computer architecture that several of our 35+ vintage arcade games were built on, 16-Bit appeals to those looking for an alternative to the monotonous. From bar-going veterans to young open-minded, beer-centric types, to arcade game novices and enthusiasts, the nostalgic and playful vibe is for players of all types. The time has come to relive your childhood and party like it’s 1999, or 1989 for that matter.” - 16-Bit Bar + Arcade
“TikiTiki Lounge brings a fresh cocktail lounge vibe to Broad Ripple. This downstairs haunt features contemporary tiki cocktails made with unique Latin American and Caribbean spirits. Cocktail highlights include the Smoking Dove - a modern spin on the classic paloma adding a fizzy, shaken egg white and the bitterness of malort. The Night Before Mitnal is created with Guatamalan and overproof rums, passion fruit, spice, rambutan fruit, basil and absinthe.” - TikiTiki Lounge
“Our food is still prepared the same way as it is in Japan; utilizing a unique method of roasting bones before boiling, which is similar to the French style of making consommé. We were the first in the Japanese ramen industry to employ this method, which results in a rich, flavorful broth that is fragrant, and full of depth. We are devoted to replicating the incredible flavor of traditional Japanese ramen, and if equal substitutes for ingredients are not found within the US, we import the ingredients directly from Japan.
To provide a full Japanese experience, we fly our designer in from Japan to create every one of our American outlets. We pay attention to every detail of the customer experience– from an open kitchen concept that evokes the atmosphere of a time-honored Japanese ramen shop, caring service reminiscent of Japanese hospitality, to even small details like mouthwash in the restrooms, we go the extra mile to ensure our customers are well taken care of in their dining experience from start to finish.” - Kizuki Ramen & Izayaka
“The Jazz Kitchen opened its doors in 1994 as Indy’s premier destination for jazz and beyond. Recognized as one of the “Top 100 Jazz Clubs in the World” by Downbeat Magazine, The Jazz Kitchen presents a wide variety of local, regional and international jazz artists in an intimate 140 seat supper club style venue. Past notable performers include Harry Connick Jr, Ray Brown, JJ Johnson, Jane Monheit, Maynard Ferguson, Billy Cobham, Diane Schuur, John Scofield, Soulive, James Moody, David “Fathead” Newman, Dee Dee Bridgewater and 1000’s more in our 25 year history.
The entire experience would not be complete without our NOLA meets Midwest cuisine. A touch of the “Big Easy” represented by Satchmo’s Etoufee, Not-So-Cajun Chicken, ‘po boys and Crescent City Crab Cakes compliment midwest fresh-from-the-butcher steaks, chops & burgers. Fresh seafood, vegetarian faire and decadent desserts make for the perfect night out.” - The Jazz Kitchen
“Bub's burgers are made from fresh, hand-pattied ground chuck; buns are house-made daily to fit Bub's burgers. Quality, value and service rule with a standard set for the highest ingredients, products and service levels possible.
While Bub's is known for burgers, other menu items like grilled Mahi Mahi, Elk Burgers, Chicken sandwiches and Bub Dogs are customer-pleasers as well. The ice cream shop is also a popular stop on the Monon Trail, and customers find the hand-dipped shakes particularly refreshing. Indianapolis artist Mike Brown helped create the ambiance with colorfully painted farm-scene murals.” - Bub’s Burger & Ice Cream
“In 1720, when our ancestor Joseph Decuis' grandfather came to the New World, people ate only what they hunted, bartered for, raised or bought from someone nearby. Their food traveled from the forest or farm, to the kitchen, to the plate.
Food was a great pleasure in their lives; fresh, natural, healthy, seasonal and delicious. Meals were enjoyed around a table in good company.
But something changed after World War II. In our fast-paced, fast food, factory-farm world, the quality of food and the pleasure of dining have suffered. We are dedicated to keeping the timeless tradition of great local food and fine dining alive.
We credit our love for great food and fine dining to the influence of Joseph Decuis (pronounced day-QUEEZ). He lived in a time when his table was blessed with food from his farm, and dining was the stage for the bonding of family, friends and business associates. Our logo is an artful depiction of his signature as it appeared on his Last Will and Testament in 1822.
Many generations later, we believe in this family tradition so much, we created our own "Farm to Fork" experience. Today, our guests enjoy world-class dining, special events at the Restaurant or on our Farm, and overnight getaways at our Inn in Roanoke or our Bed & Breakfast on the Farm.” - Joseph Decuis
"Vegetarian Cuisine from the Heartland. Indy's favorite vegan lunch counter opened up their first full service restaurant in December 2017. Opening to lines out of the door, Three Carrots Fountain Square has been living up to the hype. Written up in every local media outlet (Indianapolis Star, Indianapolis Business Journal, and Nuvo) as well as national outlets (Eater and Veg News), Three Carrots was identified as one of Indy's Top 25 Restaurants. Utilizing a wide variety of plant-based foods and cooking techniques, Three Carrots creates comfort foods that are both familiar and unique. Their scratch approach ensures that everything they serve is fresh and flavorful. Three Carrots has become a staple for vegans and carnivores alike." - 3 Carrots
“Experience - A taste of the "Hidden Empire", developed over an ion of time, founded in an ancient civilization and culture, and guided by the spiritual blessings of some of the world's major religions; a cacophony of taste not only to the mouth but to all the senses! truly . What we serve is an experience in timeless adventure.” - St. Yared Ethiopian Cuisine & Coffeehaus
“Indianapolis is known for more than racing. Stop by The Melting Pot to see just what everyone is talking about when it comes to gourmet fondue. We offer a polished casual dining experience that capitalizes on casual meals around the table. Connect with long-lost friends on a special night in town, or treat your one-and-only to a romantic date and delicious fondue dessert. Nothing shows you care more than a pot of melted cheese and chocolate—and a tall glass of wine doesn’t hurt either. In fact, all our culinary treats are sure to hit the spot. Flavors from around the world, fresh seafood straight from the coast, tender cuts of meat prepared by our chefs- all of these are on the menu at The Melting Pot.” - The Melting Pot