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A rectangular pizza cut into six pieces, each topped with tomato sauce, pepperoni, and dollops of cheese.
The El Jefe pizza at Sam’s Square Pie.
Brian Garrido

The 38 Essential Indianapolis Restaurants

Pillowy Detroit-style pizza from a former NFL SkyCam operator, rib-eye with eggplant harissa from a James Beard semifinalist newly installed at beloved Bluebeard, tea leaf salad at a Burmese hub in Southport, and more of Indy’s best meals

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The El Jefe pizza at Sam’s Square Pie.
| Brian Garrido

Over the last several years, Indianapolis’s food scene has exploded, coming to rival nearby Midwest neighbors such as Louisville, Cincinnati, and even Chicago. Many of the heartland city’s celebrated restaurants, such as Tinker Street (New American cuisine), the 70-year-old BBQ Heaven (pork ribs), and the rebuilt Kountry Kitchen (soul food), continue to serve the city. Alongside, new independent spots have bloomed, including Julieta’s (tacos), Sam’s Square Pie (Detroit-style pizza), and the all-vegan burger house Burgeezy. There are also myriad restaurants serving global cuisines, like the Burmese hub Chin Brothers, the Honduran strip mall gem El Sabor Catracho, and the Muslims of the World coffee and pastry chain. Finally, Indy’s buzzing sports and technology industries have attracted a crowd of sophisticates, who flock to trendy, design-focused restaurants like Casa Santa (Mexican), Commission Row (caviar, steaks, and cocktails), and Vicino (Northern Italian).

Together, these restaurants help the city live up to its nickname, the Crossroads of America, giving transplant chefs, hungry visitors, and local diners plenty to brag about.

Brian Garrido is a freelance food and design writer living in Indianapolis with his partner, Nick, and two dogs. Follow him on Instagram @briangarrido or @i8toniteindy, which is all about the Midwest city’s dining.

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Eater maps are curated by editors and aim to reflect a diversity of neighborhoods, cuisines, and prices. Learn more about our editorial process.

Syd's Fine Foods

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On a corner of Noblesville’s picturesque square, Syd’s Fine Foods opened in 1889 as a tavern and a lodge serving travelers from the nearby railroad. The current owner, Brian Knoderer, understands the fondness Midwest customers have toward the building’s history, honoring that historic spirit of hospitality with burgers, pork tenderloin sandwiches, fried pickles, and Hoosier cream pie. In the center of the establishment stands a 1945 handcrafted shuffleboard table, in case the Indiana brews on offer inspire some competition.

Fried chicken wings in a paper-lined basket with dipping sauce.
Chicken wings.
Brian Garrido

9th Street Bistro

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Taos-born chef Samir Mohammed, who trained at the Culinary Institute of America and Le Cordon Bleu, moved to Noblesville with his native Hoosier wife, Rachel Firestone, to be closer to her family. After starting out selling heat-at-home dishes, the couple gained a following with their 35-seat 9th Street Bistro. Samir, a James Beard Award semifinalist, creates a weekly menu of unfussy takes on American classics using international ingredients. He also makes his own cured meats, cheeses, and desserts.

Steak, topped with butter and herbs, and a pile of french fries.
Dry-aged rib-eye and fried fingerling potatoes.
Brian Garrido

Casa Santa

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Casa Santa in Noblesville comes from the team that created Verde. Breathtaking interiors, including a bright pink dining room for groups and a tropical green members-only area, set the scene for a menu that nods to owner Paul Aréchiga’s birthplace, Guadalajara. Standout items include the chunky, pork- and hominy-packed pozole, the quesabirria, and mezcal cocktails like La Milanche (lime, raspberry, ginger) and De Raiz (root syrup, piloncillo, turmeric, ginger, cinnamon, pepper, lime).

A bright pink dining area decorated with shelves, a large chandelier, and flowers.
Inside Casa Santa.
Brian Garrido

Anthony's Chophouse

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Carmel’s Anthony’s Chophouse opened in 2018 providing a well-heeled destination for premium service, steak, and seafood in the Indianapolis area. Created by developer Tony Lazzara, whose uncle owns the neighboring high-end meat counter Joe’s Butcher Shop, the luxurious space sets the scene for inventive takes on steakhouse cuisine, such as the harvest pig (seared pork belly with fruit and nut compote), gambas pil pil (a reimagining of the ubiquitous shrimp cocktail), and a flight of four-ounce portions of USDA Prime, grass-fed, and wagyu beef. 

Slices of pork belly with fruits and various sides.
Pork belly.
Brian Garrido

Good Omen

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Chef Nicholas Gattone and his mother, Diane, a former pastor, opened this Northern Italian eatery in a former bookshop in 2023. In the transformed space wedged between an insurance agency and a nail salon, Gattone — a graduate of the New England Culinary Institute with a stint at Chicago’s late, legendary Spiaggia under his belt — brings a high level of culinary finesse to the area. Dish like whole roasted walleye with fregola and salsa verde, house-made gluten-free casarecce with duck Bolognese, and a mighty lamb shank bathed in wine sauce on a rich risotto might make customers reach for a rosary.

Provision

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In 2024, chef Aaron Bender returned to his roots at Provision, located on the second floor of the industrial Ironworks Hotel. While the menu hasn’t changed, it feels as if Bender has renewed the depth of flavor in many dishes. There is more char to the 14-ounce rib-eye. The portion of crab cake feels generous on a bed of sliced asparagus, corn, and sauteed onion with a well-balanced mustard aioli. The charred romaine bounces on the palate with contrasting chunks of lardon and slivered anchovy. Rotating amuse bouches give every meal a unique touch as well. If you can only come for libations, sit outside enjoying the fire pit along with drinks like the Fashionably Late (tequila, sherry, banana, curry, carrot, and lime) or Beauty and Grace (vodka, berries, pea flower, elderflower, ginger, and lemon).

A large crab cake, covered in sauce, presented on a bed of vegetables.
Crab cake.
Brian Garrido

Taylor's Bakery

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For 113 years, Taylor’s Bakery has been making quintessential baked goods, the kind that come boxed in white cardboard, tied tight with red and white bakers’ twine. The operation started as a downtown grocer before ditching the veggies and canned goods and moving further uptown in the 1960s. Eventually, a second location opened in Fishers in 2003. Little has changed with the bakery program over the century, though, including a few dough mixers originally purchased in the ’50s. The pies, cookies, bread, and everything else is still made from scratch and decorated by hand.

Perillo’s Pizza

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In Hendrick’s County’s far northeast corner, an hour’s drive from Indy, plunked down in America’s farmland sits Perillo’s Pizza, housed in a facelifted 19th-century doctor’s office. Chef Damiano Perillo, a culinary school graduate in his native Palermo, Italy, works alongside his wife, Hoosier-born Meredith, to craft various pies, including a Sicilian and a traditional New York style. Baked on stone and topped with locally sourced ingredients from Indiana farmers, the pizzas are best enjoyed on the outdoor patio with something from the carefully selected list of Italian wines and Indiana beers. Cash only.

A pizza topped with sauce, cheese, and meat.
Pizza at Perrillo’s.
Brian Garrido

Diavola Pizza

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A massive Marra Forni wood-burning pizza oven bakes Diavola’s signature Neapolitan pies and perfumes the restaurant’s interior with the aroma of charred wood, baking dough, and roasting salami. Dennis Gurnell, who was born in Vicenza, Italy, and toggled between Europe and Indiana growing up, holds court, ensuring all the customers enjoy their house-made pasta and pizzas.

Nicole-Taylor's Pasta + Market + Backroom Eatery

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When legendary chefs and owners Tony and Rosa Hanslits decided to retire, highly regarded chef Erin Kem, who began her career with the couple, bought their combination pasta shop, market, and eatery alongside popular vegan chef Logan McMahan, known for his meat-free pop-ups around town. Guests can dine in the lunch-only Backroom, slurping up handcrafted noodles made fresh with seasonal ingredients, and then shop for imported Italian goods such as olive oils, anchovies, dried meats, wine, and frozen entrees to take home.

Chicken Scratch

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Chef Tia Harrison opened the original Chicken Scratch on Keystone in the Glendale area as a pickup and delivery operation at the height of the COVID-19 pandemic, before growing into two additional spots in downtown Indy and Cincinnati. The first location remains the most popular, with cars jostling for places in front of the carryout. A graduate of the local community college culinary program, Harrison’s scratch-made sauces — mango habanero, Cajun ranch, lemon pepper — slather chicken wings and large portions of hand cut fries. The spuds can also make a meal on their own, topped with shrimp alfredo or seasoned crab meat in creamy Parmesan.

Messy wings with sauce in foil.
Wings with sauce at Chicken Scratch.
Brian Garrido

Gallery Pastry Shop

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When Kimball Musk closed his last remaining diner, restaurateur Alison Keefer grabbed the location and opened her third brunch and patisserie venture, taking the menu and interiors to new heights. The spot features eggs and crepes during the day and burgers and bowls for dinner, along with a full bar with specialty cocktails. A rotating list of breathtaking French desserts, such as macarons, millefeuilles, and tarts, is on full display too. The space hosts a large fake tree, decorated with dangling oeuf-shaped chandeliers, amongst vintage bohemian furniture.

A large fake tree decorated with large egg ornaments, hanging over tables.
The tree inside Gallery Pastry Shop.
Brian Garrido

El Sabor Catracho

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El Sabor Catracho serves a mostly Central American clientele in a strip mall in Lawrence. Diners come for the handcrafted baleadas, a Honduran staple of made-to-order flour tortillas smeared with refried beans and farmers cheese, plus a scrambled egg if you’re feeling wild. It’s hearty and provides enough sustenance for lunch or breakfast. The carne asada, pollo frito, and pupusas have their own loyal fan bases too.

A baleada, with eggs, beans, and other filings poking out.
Super Baleada with fresh flour tortilla, refried beans, scrambled egg, farmers cheese, and butter.
Brian Garrido

MOTW Coffee & Pastries

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MOTW (Muslims of the World) Coffee began as a social media page with 700,000 followers before it bloomed into a coffee shop, run by creator Sajjad Shah and his wife, Fatima. The first location opened in 2021 at Indy’s International Marketplace and eventually grew to six locations across three states. The drinks and pastries menu features a broad selection of flavors from the Muslim diaspora, including specialty lattes with add-ins like date cardamom, vanilla lavender, or rosemary honey. Pastries include a date cookie, pistachio birdnest, and baklava.

Bar-B-Q Heaven

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When 11-year-old Ronald Johnson opened a barbecue shack in 1954 so he could buy a bicycle his parents couldn’t afford, little did he know that he would become the standard-bearer for ribs in Indianapolis, if not the state. More than seven decades later, he still uses his grandmother’s hickory-smoked secret recipe, which she bequeathed to him when she loaned him 75 cents to buy a crate of ribs, jumpstarting the entrepreneur. Legions of fans, locally and regionally, follow the neon sign of a pig to make pilgrimage here.

A restaurant exterior with a large sign reading Bar-B-Q Heaven.
The iconic Bar-B-Q Heaven facade.
Brian Garrido

Gather 22

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In late 2023, couple Adam Reinstrom and Pablo Gonzalez opened Gather 22 in the Fall Creek neighborhood with Reinstrom’s family, who also own Byrne’s Grilled Pizza. The family affair provides a full coffee bar and a small breakfast menu for mornings, as well as lunch, dinner, and a stunning bar and lounge overlooking a well-tended and pet-friendly outdoor space. Partake in the famed charred pizzas, but you can’t go wrong with the Gather burger, the brown butter potatoes, or the hearty vegan Philly cheesesteak with house-made seitan. To drink, there are fun cocktails like the Hoosier Horchata (maple bourbon cream and cinnamon vodka) and the Call Me By Your Name (Aperol, orangecello, sparkling wine, lemon).

A bartender and customers at an airy, high-ceilinged bar.
The bar at Gather 22.
Brian Garrido

Kountry Kitchen Soul Food Place

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Iconic soul food diner Kountry Kitchen opened in 1988 and became known for its star-studded clientele, including Hoosier native musician Babyface Edmonds, comedian Mike Epps and his wife Kyra, and then-Senator Barack Obama. When the restaurant burned down in 2020, fans worried it was lost to the history books, but the restaurant team rebuilt in the same footprint. Gone are the uneven wooden floors and windowless dining room, replaced by a glistening full bar and an event space for 500 people. But the menu includes the same great dishes, such as fried green tomatoes, rib tips, neck bones, and roast beef Manhattan (a sandwich of roasted chuck, mashed potatoes, and gravy).

From above, a bowl of rib tips, with side dishes arranged around it.
Rib tips with side of sweet mash, corn bread, and corn.
Brian Garrido

Tinker Street

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For nearly a decade, restaurateur Thomas Main’s Tinker Street has epitomized the farm-to-table movement in Indy. When it reopened after the shutdown, chef Tyler Shortt brought a seasonal lens to the menu, getting creative with signature dishes such as shrimp and grits and smoked pork belly while keeping the regulars happy. Each guest receives a complimentary glass of sparkling wine upon arrival and that sublime Midwest hospitality through to dessert. Note: Guests must be over 21 years old.

Leviathan Bakehouse

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In 2020, local pastry chef Pete Schmutte, formerly of Beholder, opened Leviathan Bakehouse with four other local bakers of repute — Jessica Kartawich, Matt Steinbronn, and brothers Jesse and Sam Blythe — to a tsunami of attention. Four years later, they still craft the area’s best croissants and breads, including a signature porridge sourdough, sandwiches for lunch, and coffee under the hungry eye of a leviathan mural by Indy artist C.S. Stanley. The rest of the offerings include a strawberry-guava Danish, pretzel croissant, and a lemon-cinnamon braid, to name a small selection.

Patachou at the Stutz

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Nationally acclaimed restaurateur Martha Hoover provided the Meridian-Kessler area with years of fluffy omelets and croissant French toast at the first Cafe Patachou. She now has locations across the city, including this newest iteration inside the historic Stutz building, where she expanded the offerings beyond breakfast and brunch with full-service dining and a small dinner menu. Hoover commissioned local artist Kaila Austin to decorate the space with colorful art, which complements the rich, matte blue walls and oxblood countertops.

Julieta

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If you find a queue stretching into the alley beside the historic Stutz Building, chances are it begins at Julieta, the taco shop from former Milktooth chefs Esteban Rosas and Gabriel Sanudo. The duo amassed a rabid following over two years of area pop-ups while working full-time at the Fountain Square brunch spot. Now they turn house-made blue corn tortillas into tacos with help from Rosas’s mother, Yolanda. The fillings change but look for favorites like the suadero (braised brisket), al pastor, and locally foraged fried mushrooms.

A closeup on a suadero taco, with a second taco and lime wedges beyond.
Suadero (and mushroom) tacos.
Brian Garrido

Beholder

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Coming off the success of the award-winning brunch-only Milktooth, chef Jonathan Brooks teamed up with business partner and sommelier Josh Mazanowski to open Beholder in 2018. Housed inside a repurposed garage, the dinner-only restaurant offers “sexy, delicious food.” Brooks focuses his energy on Indiana’s agriculture and traditions, with high-end variations on Indiana’s pork tenderloin, a pan-fried walleye, and fried local smelt and fries. Mazanowski ups the ante with a hand-selected global wine list to pair with the Midwest flavors.

Sam's Square Pie

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Pizza started as a hobby for former NFL SkyCam operator Jeffrey Samuel Miner, until he won fifth place for his Detroit-style pie at the International Pizza Expo in 2023. In 2024, he came in second and opened Sam’s Square Pie on the city’s Near Eastside, serving up pillowy crusts topped with zesty and savory toppings like smoked maple syrup, garlic jalapeno ricotta, pesto, and three types of pepperoni.

A rectangular pizza cut into six pieces, each topped with tomato sauce, pepperoni, and dollops of cheese.
El Jefe pizza.
Brian Garrido

Lil Dumplings Noodle Bar

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Born in the Philippines and raised in Fishers, Carlos Salazar switched from accounting to food in early adulthood. Along the way, he has become one of Indiana’s celebrated chefs for his perfect noodles and Asian dishes with dashes of Western cuisines, which he serves at the Garage Food Hall. Stellar combinations include beef birria ramen with wagyu tallow, Mexican herbs, and Chihuahua cheese, and bao stuffed with braised steak, giardiniera, and Kewpie mayo.

Three generations of Thai women own and operate the upscale Bodhi: Craft Bar + Thai Bistro, which occupies the former Black Market location. With help from her mother, Nicky, and grandmother, Pen Phojanasupan, Taelor Carmine offers a combination of family recipes from Northern and Southern Thailand. The 21-and-over establishment cooks up curries, satays, soups, and noodles such as pad see ewe (flat wide rice noodles), pad woonsen (vermicelli), and a delicious pad thai.

Love Handle

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Husband and wife Chris and Ally Benedyk have been making rich and creative food on Mass Avenue since 2018, amassing a following of breakfast and brunch lovers with braised meats and decadent desserts. Mornings bring sandwiches of buttermilk fried chicken, passion fruit tea jam, scrambled egg, and cheese, as well as hanger steaks with pickled blueberries, sunny side eggs, remoulade, and local wilted greens. Ally bakes up tart cherry-pistachio brownies and espresso maple cheesecakes as well. The garage sale-like interior exhibits three decades of pop culture, including VHS tapes, old-school clowns, salvaged paint by numbers, and a vintage arcade game.

Burgeezy

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Kadeesha and Antoine Wiggins began Burgeezy, their all-vegan success story, in 2021 at Indy’s Kitchen, a commercial space catering to entrepreneurs. Soon after, they participated in Be Nimble’s restaurant accelerator at AMP’s Melon Kitchen, receiving an investment towards opening a permanent location after completing the apprenticeship. In 2023, they opened their first store along Canal Walk, serving tasty sandwiches like Fishhh Fillet, Crispy Chick’n, and Double BBQ Bacon — all without dairy, meat, or eggs.

Located inside the Bottleworks District, a former Coca-Cola bottling plant turned food hall, the pan-Asian Modita presents sushi, chicken tandoori, grilled pork bao, and lumpia in a breathtaking spot in what used to be the building’s loading dock. Executive chef Megan Stoller combines the array of popular street food items with local ingredients, putting an Indianapolis-specific spin on the flavors.

A bowl of shrimp, noodles, and lots of fixings in broth.
Shrimp tamarind noodles.
Brian Garrido

Smoking Goose's Public Smokehouse

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Proprietor Chris Eley opened this enormous Holy Cross smokehouse, market, and butchery in early 2011 as the follow-up to his award-winning Fall Creek-based Goose the Market, a specialty deli and store where he sells handcrafted sandwiches, cured meats, local beer, and wines. Here, Eley vends his larder meats, European cheeses, and hundreds of other charcuterie items, meaning there’s no need to drive to the smaller outlet for your weekly restock. Eley has also been a longtime supporter of regional farmers and made Smoking Goose a one-stop shop for artisanal foods from all over Indiana. Customers can also preorder charcuterie boards and sandwiches for events and picnics.

The modern Italian Vicino takes a 21st-century approach to trattoria specialties. Chef Sean Day presents pastas coated with vibrant, seasoned sauces and hand-crafted pizzas in a stunning interior of blue crushed velvet seating and green and gold accents. Vicino is located around the corner from the chic Oakmont, the first collaboration between owners Chris Burton and Gus Vazquez.

Meatballs on a bed of risotto.
Meatball Bolognese.
Brian Garrido

Two-time James Beard semifinalist chef Thomas Melvin artfully designs seven- and four-course tasting menus at Vida, a fine-dining experience in the charming downtown Lockerbie Square. As one stares through the restaurant’s floor-to-ceiling windows at the neighborhood’s enchanting 18th-century architecture, perfect dishes arrive on the table, stealing the spotlight and highlighting Melvin’s deft skill with flavors. Expect items like seared scallop with crisped Brussels sprout leaves, unctuous chunks of salty bacon, and a swirl of gochujang maple brown butter, or an ever so slightly seared bluefin tuna, topped with salty bubbles of smoked trout roe, yuzu kosho aioli, and sesame ponzu.

Large grilled octopus legs intertwined with roasted vegetables.
Grilled octopus.
Brian Garrido

Commission Row

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Under the direction of Hoosier-born chef Corey Fuller, who developed his chops at Michelin-starred Chicago restaurants Alinea and (now closed) Naha, Commission Row creates a sublime, carefully orchestrated dining experience in a contemporary setting with modern chandeliers. The menu includes a curated caviar service featuring roe from Thomas Keller’s Regiis Ova, a seafood raw bar, and an array of beautiful steaks. Not to be missed, the signature octopus terrine offers a revelation of thinly sliced pulpo with chiles and olives. Overlooking the new Bicentennial Unity Plaza, diners can begin with a cocktail, including a number of martini options, or choose from the thoughtfully selected wine list. After eating, twirl on down to the adjoining speakeasy, Mel’s, named after the late local mall owner, producer, and Pacers owner Melvin Simon.

Slices of octopus layered with various sauces and fixings.
Octopus terrine.
Brian Garrido

When Vinita Singh opened her first location in Fountain Square, she employed executive chef Kamal Papanai, whose experience included cooking in India’s luxury hotels and Chicago restaurants. At Aroma, the chef presents well-loved dishes, such as samosas plumped full of peas and potatoes, ready for dunking into tamarind chutney, and yogurt-marinated tandoori chicken.

Geraldine's

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Fat Dan’s Deli owner Dan Jarman envisioned a steakhouse where “Dean Martin would drink a martini” and perhaps croon a song at the baby grand that centers the dining room. The restaurant is also a tribute of sorts to his mom, the titular Geraldine, and his father, a steak lover; family photos hang among other decorations on the exposed brick walls. The menu offers solid steaks, including 60-day dry-aged porterhouse, rib-eye, 20-ounce chateaubriand, and  beef wellington. 

Bluebeard

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In 2024, Alan Sternberg, a two-time semifinalist for the James Beard Rising Star Chef award, took over Bluebeard from cofounder Abbi Merris, who departed after 12 years as executive chef. In addition to focusing on local ingredients and creative aesthetics, Sternberg, who brings experience at Iozzo’s Garden of Italy and Westfield’s Field Brewing, presents heartland food with a 21st-century focus in dishes like rib-eye with eggplant harissa or falafel with gently charred cauliflower and beet hummus.

A piece of pie on a plate sliced sideways to reveal gooey peanut butter filling, hefty whipped topping, crumbly crust, and scattered toppings
Peanut butter pie
Lauren Martin

Turchetti's

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George Turkette and his wife Amanda DeVary offer one of the city’s best whole-animal, zero-waste butcher shops and, even better, a soccer bar and restaurant next door where customers can taste the wares before purchasing. All the meats are sourced from Indiana farmers, sometimes dispatched by Turkette before being butchered in-house. At the restaurant, guests can order sandwiches made from in-house cured salami, corned beef, hot dogs, and tallow fries, while canine companions can find snacks such as pig ears, smoked bones, and liver treats. Recently, the couple expanded to a larger facility for meat production, leaving room for growth in the shop and restaurant.

Smokin' Barrel BBQ

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Mike and CJ McFarland started out with a friendly backyard barbecue competition in 2016. The duo, who met while working in a barbecue restaurant (she was a server and he was a cook), eventually spun the event out into Smokin’ Barrel BBQ, where they cook all their meats low and slow, arguably showcasing a regional Indiana style: Tender brisket and pulled pork get a proprietary dry rub and smoke for hours over a blend of local woods. Smokin Barrel offers napkins, but diners might be better off with a bib. There’s a second location in New Palestine.

Chin Brothers Restaurant

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Chin tribal leader Than Hre opened the Chin Brothers complex in 2007 as a gathering place for the area’s Chin refugees (immigrants who have fled violence in Myanmar), as well as Indiana’s broader Burmese community. Located in Southport, 30 minutes south of downtown Indy, the business includes a supermarket dedicated to Southeast Asian groceries and an adjacent restaurant, where you can watch closed circuit television beaming in Burmese musicals while noshing on dishes like lahpet-thohk (tea leaf salad), Burmese-style samosas, and sabuti, a hominy soup with beef offal.

A bowl of noodles with boiled egg, cilantro, onion, and lime.
Noodles at Chin Brothers.
Chin Brothers Restaurant

Syd's Fine Foods

On a corner of Noblesville’s picturesque square, Syd’s Fine Foods opened in 1889 as a tavern and a lodge serving travelers from the nearby railroad. The current owner, Brian Knoderer, understands the fondness Midwest customers have toward the building’s history, honoring that historic spirit of hospitality with burgers, pork tenderloin sandwiches, fried pickles, and Hoosier cream pie. In the center of the establishment stands a 1945 handcrafted shuffleboard table, in case the Indiana brews on offer inspire some competition.

Fried chicken wings in a paper-lined basket with dipping sauce.
Chicken wings.
Brian Garrido

9th Street Bistro

Taos-born chef Samir Mohammed, who trained at the Culinary Institute of America and Le Cordon Bleu, moved to Noblesville with his native Hoosier wife, Rachel Firestone, to be closer to her family. After starting out selling heat-at-home dishes, the couple gained a following with their 35-seat 9th Street Bistro. Samir, a James Beard Award semifinalist, creates a weekly menu of unfussy takes on American classics using international ingredients. He also makes his own cured meats, cheeses, and desserts.

Steak, topped with butter and herbs, and a pile of french fries.
Dry-aged rib-eye and fried fingerling potatoes.
Brian Garrido

Casa Santa

Casa Santa in Noblesville comes from the team that created Verde. Breathtaking interiors, including a bright pink dining room for groups and a tropical green members-only area, set the scene for a menu that nods to owner Paul Aréchiga’s birthplace, Guadalajara. Standout items include the chunky, pork- and hominy-packed pozole, the quesabirria, and mezcal cocktails like La Milanche (lime, raspberry, ginger) and De Raiz (root syrup, piloncillo, turmeric, ginger, cinnamon, pepper, lime).

A bright pink dining area decorated with shelves, a large chandelier, and flowers.
Inside Casa Santa.
Brian Garrido

Anthony's Chophouse

Carmel’s Anthony’s Chophouse opened in 2018 providing a well-heeled destination for premium service, steak, and seafood in the Indianapolis area. Created by developer Tony Lazzara, whose uncle owns the neighboring high-end meat counter Joe’s Butcher Shop, the luxurious space sets the scene for inventive takes on steakhouse cuisine, such as the harvest pig (seared pork belly with fruit and nut compote), gambas pil pil (a reimagining of the ubiquitous shrimp cocktail), and a flight of four-ounce portions of USDA Prime, grass-fed, and wagyu beef. 

Slices of pork belly with fruits and various sides.
Pork belly.
Brian Garrido

Good Omen

Chef Nicholas Gattone and his mother, Diane, a former pastor, opened this Northern Italian eatery in a former bookshop in 2023. In the transformed space wedged between an insurance agency and a nail salon, Gattone — a graduate of the New England Culinary Institute with a stint at Chicago’s late, legendary Spiaggia under his belt — brings a high level of culinary finesse to the area. Dish like whole roasted walleye with fregola and salsa verde, house-made gluten-free casarecce with duck Bolognese, and a mighty lamb shank bathed in wine sauce on a rich risotto might make customers reach for a rosary.

Provision

In 2024, chef Aaron Bender returned to his roots at Provision, located on the second floor of the industrial Ironworks Hotel. While the menu hasn’t changed, it feels as if Bender has renewed the depth of flavor in many dishes. There is more char to the 14-ounce rib-eye. The portion of crab cake feels generous on a bed of sliced asparagus, corn, and sauteed onion with a well-balanced mustard aioli. The charred romaine bounces on the palate with contrasting chunks of lardon and slivered anchovy. Rotating amuse bouches give every meal a unique touch as well. If you can only come for libations, sit outside enjoying the fire pit along with drinks like the Fashionably Late (tequila, sherry, banana, curry, carrot, and lime) or Beauty and Grace (vodka, berries, pea flower, elderflower, ginger, and lemon).

A large crab cake, covered in sauce, presented on a bed of vegetables.
Crab cake.
Brian Garrido

Taylor's Bakery

For 113 years, Taylor’s Bakery has been making quintessential baked goods, the kind that come boxed in white cardboard, tied tight with red and white bakers’ twine. The operation started as a downtown grocer before ditching the veggies and canned goods and moving further uptown in the 1960s. Eventually, a second location opened in Fishers in 2003. Little has changed with the bakery program over the century, though, including a few dough mixers originally purchased in the ’50s. The pies, cookies, bread, and everything else is still made from scratch and decorated by hand.

Perillo’s Pizza

In Hendrick’s County’s far northeast corner, an hour’s drive from Indy, plunked down in America’s farmland sits Perillo’s Pizza, housed in a facelifted 19th-century doctor’s office. Chef Damiano Perillo, a culinary school graduate in his native Palermo, Italy, works alongside his wife, Hoosier-born Meredith, to craft various pies, including a Sicilian and a traditional New York style. Baked on stone and topped with locally sourced ingredients from Indiana farmers, the pizzas are best enjoyed on the outdoor patio with something from the carefully selected list of Italian wines and Indiana beers. Cash only.

A pizza topped with sauce, cheese, and meat.
Pizza at Perrillo’s.
Brian Garrido

Diavola Pizza

A massive Marra Forni wood-burning pizza oven bakes Diavola’s signature Neapolitan pies and perfumes the restaurant’s interior with the aroma of charred wood, baking dough, and roasting salami. Dennis Gurnell, who was born in Vicenza, Italy, and toggled between Europe and Indiana growing up, holds court, ensuring all the customers enjoy their house-made pasta and pizzas.

Nicole-Taylor's Pasta + Market + Backroom Eatery

When legendary chefs and owners Tony and Rosa Hanslits decided to retire, highly regarded chef Erin Kem, who began her career with the couple, bought their combination pasta shop, market, and eatery alongside popular vegan chef Logan McMahan, known for his meat-free pop-ups around town. Guests can dine in the lunch-only Backroom, slurping up handcrafted noodles made fresh with seasonal ingredients, and then shop for imported Italian goods such as olive oils, anchovies, dried meats, wine, and frozen entrees to take home.

Chicken Scratch

Chef Tia Harrison opened the original Chicken Scratch on Keystone in the Glendale area as a pickup and delivery operation at the height of the COVID-19 pandemic, before growing into two additional spots in downtown Indy and Cincinnati. The first location remains the most popular, with cars jostling for places in front of the carryout. A graduate of the local community college culinary program, Harrison’s scratch-made sauces — mango habanero, Cajun ranch, lemon pepper — slather chicken wings and large portions of hand cut fries. The spuds can also make a meal on their own, topped with shrimp alfredo or seasoned crab meat in creamy Parmesan.

Messy wings with sauce in foil.
Wings with sauce at Chicken Scratch.
Brian Garrido

Gallery Pastry Shop

When Kimball Musk closed his last remaining diner, restaurateur Alison Keefer grabbed the location and opened her third brunch and patisserie venture, taking the menu and interiors to new heights. The spot features eggs and crepes during the day and burgers and bowls for dinner, along with a full bar with specialty cocktails. A rotating list of breathtaking French desserts, such as macarons, millefeuilles, and tarts, is on full display too. The space hosts a large fake tree, decorated with dangling oeuf-shaped chandeliers, amongst vintage bohemian furniture.

A large fake tree decorated with large egg ornaments, hanging over tables.
The tree inside Gallery Pastry Shop.
Brian Garrido

El Sabor Catracho

El Sabor Catracho serves a mostly Central American clientele in a strip mall in Lawrence. Diners come for the handcrafted baleadas, a Honduran staple of made-to-order flour tortillas smeared with refried beans and farmers cheese, plus a scrambled egg if you’re feeling wild. It’s hearty and provides enough sustenance for lunch or breakfast. The carne asada, pollo frito, and pupusas have their own loyal fan bases too.

A baleada, with eggs, beans, and other filings poking out.
Super Baleada with fresh flour tortilla, refried beans, scrambled egg, farmers cheese, and butter.
Brian Garrido

MOTW Coffee & Pastries

MOTW (Muslims of the World) Coffee began as a social media page with 700,000 followers before it bloomed into a coffee shop, run by creator Sajjad Shah and his wife, Fatima. The first location opened in 2021 at Indy’s International Marketplace and eventually grew to six locations across three states. The drinks and pastries menu features a broad selection of flavors from the Muslim diaspora, including specialty lattes with add-ins like date cardamom, vanilla lavender, or rosemary honey. Pastries include a date cookie, pistachio birdnest, and baklava.

Bar-B-Q Heaven

When 11-year-old Ronald Johnson opened a barbecue shack in 1954 so he could buy a bicycle his parents couldn’t afford, little did he know that he would become the standard-bearer for ribs in Indianapolis, if not the state. More than seven decades later, he still uses his grandmother’s hickory-smoked secret recipe, which she bequeathed to him when she loaned him 75 cents to buy a crate of ribs, jumpstarting the entrepreneur. Legions of fans, locally and regionally, follow the neon sign of a pig to make pilgrimage here.

A restaurant exterior with a large sign reading Bar-B-Q Heaven.
The iconic Bar-B-Q Heaven facade.
Brian Garrido

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Gather 22

In late 2023, couple Adam Reinstrom and Pablo Gonzalez opened Gather 22 in the Fall Creek neighborhood with Reinstrom’s family, who also own Byrne’s Grilled Pizza. The family affair provides a full coffee bar and a small breakfast menu for mornings, as well as lunch, dinner, and a stunning bar and lounge overlooking a well-tended and pet-friendly outdoor space. Partake in the famed charred pizzas, but you can’t go wrong with the Gather burger, the brown butter potatoes, or the hearty vegan Philly cheesesteak with house-made seitan. To drink, there are fun cocktails like the Hoosier Horchata (maple bourbon cream and cinnamon vodka) and the Call Me By Your Name (Aperol, orangecello, sparkling wine, lemon).

A bartender and customers at an airy, high-ceilinged bar.
The bar at Gather 22.
Brian Garrido

Kountry Kitchen Soul Food Place

Iconic soul food diner Kountry Kitchen opened in 1988 and became known for its star-studded clientele, including Hoosier native musician Babyface Edmonds, comedian Mike Epps and his wife Kyra, and then-Senator Barack Obama. When the restaurant burned down in 2020, fans worried it was lost to the history books, but the restaurant team rebuilt in the same footprint. Gone are the uneven wooden floors and windowless dining room, replaced by a glistening full bar and an event space for 500 people. But the menu includes the same great dishes, such as fried green tomatoes, rib tips, neck bones, and roast beef Manhattan (a sandwich of roasted chuck, mashed potatoes, and gravy).

From above, a bowl of rib tips, with side dishes arranged around it.
Rib tips with side of sweet mash, corn bread, and corn.
Brian Garrido

Tinker Street

For nearly a decade, restaurateur Thomas Main’s Tinker Street has epitomized the farm-to-table movement in Indy. When it reopened after the shutdown, chef Tyler Shortt brought a seasonal lens to the menu, getting creative with signature dishes such as shrimp and grits and smoked pork belly while keeping the regulars happy. Each guest receives a complimentary glass of sparkling wine upon arrival and that sublime Midwest hospitality through to dessert. Note: Guests must be over 21 years old.

Leviathan Bakehouse

In 2020, local pastry chef Pete Schmutte, formerly of Beholder, opened Leviathan Bakehouse with four other local bakers of repute — Jessica Kartawich, Matt Steinbronn, and brothers Jesse and Sam Blythe — to a tsunami of attention. Four years later, they still craft the area’s best croissants and breads, including a signature porridge sourdough, sandwiches for lunch, and coffee under the hungry eye of a leviathan mural by Indy artist C.S. Stanley. The rest of the offerings include a strawberry-guava Danish, pretzel croissant, and a lemon-cinnamon braid, to name a small selection.

Patachou at the Stutz

Nationally acclaimed restaurateur Martha Hoover provided the Meridian-Kessler area with years of fluffy omelets and croissant French toast at the first Cafe Patachou. She now has locations across the city, including this newest iteration inside the historic Stutz building, where she expanded the offerings beyond breakfast and brunch with full-service dining and a small dinner menu. Hoover commissioned local artist Kaila Austin to decorate the space with colorful art, which complements the rich, matte blue walls and oxblood countertops.

Julieta

If you find a queue stretching into the alley beside the historic Stutz Building, chances are it begins at Julieta, the taco shop from former Milktooth chefs Esteban Rosas and Gabriel Sanudo. The duo amassed a rabid following over two years of area pop-ups while working full-time at the Fountain Square brunch spot. Now they turn house-made blue corn tortillas into tacos with help from Rosas’s mother, Yolanda. The fillings change but look for favorites like the suadero (braised brisket), al pastor, and locally foraged fried mushrooms.

A closeup on a suadero taco, with a second taco and lime wedges beyond.
Suadero (and mushroom) tacos.
Brian Garrido

Beholder

Coming off the success of the award-winning brunch-only Milktooth, chef Jonathan Brooks teamed up with business partner and sommelier Josh Mazanowski to open Beholder in 2018. Housed inside a repurposed garage, the dinner-only restaurant offers “sexy, delicious food.” Brooks focuses his energy on Indiana’s agriculture and traditions, with high-end variations on Indiana’s pork tenderloin, a pan-fried walleye, and fried local smelt and fries. Mazanowski ups the ante with a hand-selected global wine list to pair with the Midwest flavors.

Sam's Square Pie

Pizza started as a hobby for former NFL SkyCam operator Jeffrey Samuel Miner, until he won fifth place for his Detroit-style pie at the International Pizza Expo in 2023. In 2024, he came in second and opened Sam’s Square Pie on the city’s Near Eastside, serving up pillowy crusts topped with zesty and savory toppings like smoked maple syrup, garlic jalapeno ricotta, pesto, and three types of pepperoni.

A rectangular pizza cut into six pieces, each topped with tomato sauce, pepperoni, and dollops of cheese.
El Jefe pizza.
Brian Garrido

Lil Dumplings Noodle Bar

Born in the Philippines and raised in Fishers, Carlos Salazar switched from accounting to food in early adulthood. Along the way, he has become one of Indiana’s celebrated chefs for his perfect noodles and Asian dishes with dashes of Western cuisines, which he serves at the Garage Food Hall. Stellar combinations include beef birria ramen with wagyu tallow, Mexican herbs, and Chihuahua cheese, and bao stuffed with braised steak, giardiniera, and Kewpie mayo.

Bodhi

Three generations of Thai women own and operate the upscale Bodhi: Craft Bar + Thai Bistro, which occupies the former Black Market location. With help from her mother, Nicky, and grandmother, Pen Phojanasupan, Taelor Carmine offers a combination of family recipes from Northern and Southern Thailand. The 21-and-over establishment cooks up curries, satays, soups, and noodles such as pad see ewe (flat wide rice noodles), pad woonsen (vermicelli), and a delicious pad thai.

Love Handle

Husband and wife Chris and Ally Benedyk have been making rich and creative food on Mass Avenue since 2018, amassing a following of breakfast and brunch lovers with braised meats and decadent desserts. Mornings bring sandwiches of buttermilk fried chicken, passion fruit tea jam, scrambled egg, and cheese, as well as hanger steaks with pickled blueberries, sunny side eggs, remoulade, and local wilted greens. Ally bakes up tart cherry-pistachio brownies and espresso maple cheesecakes as well. The garage sale-like interior exhibits three decades of pop culture, including VHS tapes, old-school clowns, salvaged paint by numbers, and a vintage arcade game.

Burgeezy

Kadeesha and Antoine Wiggins began Burgeezy, their all-vegan success story, in 2021 at Indy’s Kitchen, a commercial space catering to entrepreneurs. Soon after, they participated in Be Nimble’s restaurant accelerator at AMP’s Melon Kitchen, receiving an investment towards opening a permanent location after completing the apprenticeship. In 2023, they opened their first store along Canal Walk, serving tasty sandwiches like Fishhh Fillet, Crispy Chick’n, and Double BBQ Bacon — all without dairy, meat, or eggs.

Modita

Located inside the Bottleworks District, a former Coca-Cola bottling plant turned food hall, the pan-Asian Modita presents sushi, chicken tandoori, grilled pork bao, and lumpia in a breathtaking spot in what used to be the building’s loading dock. Executive chef Megan Stoller combines the array of popular street food items with local ingredients, putting an Indianapolis-specific spin on the flavors.

A bowl of shrimp, noodles, and lots of fixings in broth.
Shrimp tamarind noodles.
Brian Garrido

Smoking Goose's Public Smokehouse

Proprietor Chris Eley opened this enormous Holy Cross smokehouse, market, and butchery in early 2011 as the follow-up to his award-winning Fall Creek-based Goose the Market, a specialty deli and store where he sells handcrafted sandwiches, cured meats, local beer, and wines. Here, Eley vends his larder meats, European cheeses, and hundreds of other charcuterie items, meaning there’s no need to drive to the smaller outlet for your weekly restock. Eley has also been a longtime supporter of regional farmers and made Smoking Goose a one-stop shop for artisanal foods from all over Indiana. Customers can also preorder charcuterie boards and sandwiches for events and picnics.

Vicino

The modern Italian Vicino takes a 21st-century approach to trattoria specialties. Chef Sean Day presents pastas coated with vibrant, seasoned sauces and hand-crafted pizzas in a stunning interior of blue crushed velvet seating and green and gold accents. Vicino is located around the corner from the chic Oakmont, the first collaboration between owners Chris Burton and Gus Vazquez.

Meatballs on a bed of risotto.
Meatball Bolognese.
Brian Garrido

Vida

Two-time James Beard semifinalist chef Thomas Melvin artfully designs seven- and four-course tasting menus at Vida, a fine-dining experience in the charming downtown Lockerbie Square. As one stares through the restaurant’s floor-to-ceiling windows at the neighborhood’s enchanting 18th-century architecture, perfect dishes arrive on the table, stealing the spotlight and highlighting Melvin’s deft skill with flavors. Expect items like seared scallop with crisped Brussels sprout leaves, unctuous chunks of salty bacon, and a swirl of gochujang maple brown butter, or an ever so slightly seared bluefin tuna, topped with salty bubbles of smoked trout roe, yuzu kosho aioli, and sesame ponzu.

Large grilled octopus legs intertwined with roasted vegetables.
Grilled octopus.
Brian Garrido

Commission Row

Under the direction of Hoosier-born chef Corey Fuller, who developed his chops at Michelin-starred Chicago restaurants Alinea and (now closed) Naha, Commission Row creates a sublime, carefully orchestrated dining experience in a contemporary setting with modern chandeliers. The menu includes a curated caviar service featuring roe from Thomas Keller’s Regiis Ova, a seafood raw bar, and an array of beautiful steaks. Not to be missed, the signature octopus terrine offers a revelation of thinly sliced pulpo with chiles and olives. Overlooking the new Bicentennial Unity Plaza, diners can begin with a cocktail, including a number of martini options, or choose from the thoughtfully selected wine list. After eating, twirl on down to the adjoining speakeasy, Mel’s, named after the late local mall owner, producer, and Pacers owner Melvin Simon.

Slices of octopus layered with various sauces and fixings.
Octopus terrine.
Brian Garrido

Aroma

When Vinita Singh opened her first location in Fountain Square, she employed executive chef Kamal Papanai, whose experience included cooking in India’s luxury hotels and Chicago restaurants. At Aroma, the chef presents well-loved dishes, such as samosas plumped full of peas and potatoes, ready for dunking into tamarind chutney, and yogurt-marinated tandoori chicken.

Geraldine's

Fat Dan’s Deli owner Dan Jarman envisioned a steakhouse where “Dean Martin would drink a martini” and perhaps croon a song at the baby grand that centers the dining room. The restaurant is also a tribute of sorts to his mom, the titular Geraldine, and his father, a steak lover; family photos hang among other decorations on the exposed brick walls. The menu offers solid steaks, including 60-day dry-aged porterhouse, rib-eye, 20-ounce chateaubriand, and  beef wellington. 

Bluebeard

In 2024, Alan Sternberg, a two-time semifinalist for the James Beard Rising Star Chef award, took over Bluebeard from cofounder Abbi Merris, who departed after 12 years as executive chef. In addition to focusing on local ingredients and creative aesthetics, Sternberg, who brings experience at Iozzo’s Garden of Italy and Westfield’s Field Brewing, presents heartland food with a 21st-century focus in dishes like rib-eye with eggplant harissa or falafel with gently charred cauliflower and beet hummus.

A piece of pie on a plate sliced sideways to reveal gooey peanut butter filling, hefty whipped topping, crumbly crust, and scattered toppings
Peanut butter pie
Lauren Martin

Turchetti's

George Turkette and his wife Amanda DeVary offer one of the city’s best whole-animal, zero-waste butcher shops and, even better, a soccer bar and restaurant next door where customers can taste the wares before purchasing. All the meats are sourced from Indiana farmers, sometimes dispatched by Turkette before being butchered in-house. At the restaurant, guests can order sandwiches made from in-house cured salami, corned beef, hot dogs, and tallow fries, while canine companions can find snacks such as pig ears, smoked bones, and liver treats. Recently, the couple expanded to a larger facility for meat production, leaving room for growth in the shop and restaurant.

Smokin' Barrel BBQ

Mike and CJ McFarland started out with a friendly backyard barbecue competition in 2016. The duo, who met while working in a barbecue restaurant (she was a server and he was a cook), eventually spun the event out into Smokin’ Barrel BBQ, where they cook all their meats low and slow, arguably showcasing a regional Indiana style: Tender brisket and pulled pork get a proprietary dry rub and smoke for hours over a blend of local woods. Smokin Barrel offers napkins, but diners might be better off with a bib. There’s a second location in New Palestine.

Chin Brothers Restaurant

Chin tribal leader Than Hre opened the Chin Brothers complex in 2007 as a gathering place for the area’s Chin refugees (immigrants who have fled violence in Myanmar), as well as Indiana’s broader Burmese community. Located in Southport, 30 minutes south of downtown Indy, the business includes a supermarket dedicated to Southeast Asian groceries and an adjacent restaurant, where you can watch closed circuit television beaming in Burmese musicals while noshing on dishes like lahpet-thohk (tea leaf salad), Burmese-style samosas, and sabuti, a hominy soup with beef offal.

A bowl of noodles with boiled egg, cilantro, onion, and lime.
Noodles at Chin Brothers.
Chin Brothers Restaurant

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