Indholdsfortegnelse for February 2018 i Indianapolis Monthly

My mom can make just about any birthday cake you can dream up. She’s baked and designed specialty confections as a hobby for four decades, taking and fulfilling requests from her children and now grandchildren. And skirting copyright law: From Disney characters to Marvel superheroes, her (re) creations (oft en based on a lone photo) have been, pardon the pun, the icing on the cake to family celebrations for as long as I can remember. Mom is gett ing more creative with age. I know this for two reasons. One, in researching this column, I scoured her Facebook page—where she keeps a photo archive of her masterpieces— and found that she had taken a “left brain, right brain” quiz and posted the results, then a few months later took the…

Hold your off site work retreat at Smash—there’s a conference room and a few private offices. Plan to stay for a couple of hours. It’s $10 to $15 per person for unlimited table time. Be picky about your paddle choice. The soft er one provides more spin. Give the paddle a handshake to establish your grip. But your index finger should remain extended. Ask a staffer for tips. Pickup games? Yes. Trick shots? Definitely. Wagers? Calm down. Don’t bother chasing balls. The staff replenish your supply. “Nice loop drive.” YouTube some serve techniques, and aim for your opponent’s backhand. Prefer to spectate? Head to the loft for an aerial view of all six tables. Don’t play the owner.…

GOT MORE MILK? When Fort Wayne’s DEBRAND FINE CHOCOLATES opened a dessert cafe near The Fashion Mall recently, resurrecting its shop from the 1990s, it was fun reuniting with favorite treats. The hot caramel drink! The racecar candy bar! The chocolate boxes featured in O magazine! The edible boxes aren’t a gimmick—each one has an “enjoy by” date. Pass the peanut butt er, valentine. $177 filled. 8685 River Crossing Blvd., debrand.com…

FITNESS JUNKIES might have heard of Solidcore as a torturous-in-a-good-way 50-minute workout class similar to Pilates. Now that the primarily East Coast brand has made its Indiana debut—in Carmel—they can see for themselves. Solidcore was inspired by the Lagree method, Meghan Markle’s preferred workout. Founder Anne Mahlum, a lifelong athlete, claims her version is more effective. The entire class takes place on a tricked-out version of a Pilates reformer that uses a system of springs, pulleys, and your own body weight to strengthen your upper and lower halves, especially your core, in ways you’ve likely never experienced before. No matt er how strong you think you are, you will find your muscles quivering intensely to the point that you’ll probably need to take a few breaks during class. But if…

You might call it a quiche. But that would be missing all that’s special about chef Natalie Wall’s luscious, light-as-air egg tart at Rize, Cunningham Restaurant Group’s gorgeous ground-floor brunch spot at the recently opened Ironworks Hotel. This deep-dish stunner with a buttery, flaky crust rises as high as a soufflé, filled with Wall’s hearty, flavor-forward accompaniments. Showered with a revolving array of roasted veggies—crisp broccolini, for instance, and butternut squash—the tart has a salty edge from plenty of Gruyère and a sweet tang from a fuchsia swipe of hibiscus mustard on the plate. Crowned with crunchy, bright pickled red onions and radishes, this is a breakfast with true substance or a lunch that will fortify you for whatever comes your way. 2721 E. 86th St., 317-843-6101, rize-restaurant.com…

TOMLINSON TAP ROOM 222 E. Market St., 317-423-2337, indycm.com While patrons of this upper-level City Market beer hall sip local brews, downstairs neighbor Gomez BBQ sends up bowls of smoked bar nuts made complex with chili flakes, rosemary, and brown sugar—like a snack-food version of maple-smoked bacon. CANNON BALL BREWING COMPANY 1702 Bellefontaine St., 317-426-5978, cannonballbrewingindy.com With cashews, sesame sticks, matzo crackers, and cocoa nibs clumped together and conducive to eating by the handful, The Cannon Ball Bar Mix is like a savory granola. MASHCRAFT BREWING 2205 N. Delaware St., 317-602-2552, mashcraft.com Newfangled Confections (the candymaker that got us hooked on Frittle) supplies MashCraft’s Fall Creek Place location with honeyroasted Chex mix fortified with pecans and peanuts. Cinnamon, cayenne pepper, and honey take the traditional party snack in a more…

Check out THE VANGUARD’s full description on page 149.…

THREE YEARS AGO, my wife and I moved downtown for the typical reasons: to enjoy the amenities of urban living; to be closer to interesting arts, dining, and nightlife opportunities; and to live among people who shared what we imagined were our socially progressive values. We also had our eye on a downtown elementary school for our two young sons: Center for Inquiry 2, a highly regarded Indianapolis Public Schools magnet that offers the prestigious International Baccalaureate program. Several of our friends already sent their kids there, and they assured us it was a fantastic school. Enrollment at CFI (and all IPS magnets) is lott ery-based and governed by rules that give some families an edge over others. For example, hopefuls who live in a “priority zone” around a magnet…

240SWEET If you want to see how the ’mallows get made, you can do the Marshmallow Experience at this confectioner’s Columbus kitchen. If you just want the goods, pick up these gourmet bites at PumkinFish on Mass Ave or at one of the many craft fairs 240sweet att ends throughout the year. WHAT WE LOVE: The simple but crowdpleasing Birthday Cake marshmallows, the Peppermint Chocolate Chip versions atop a mug of the Decadent Drinking Chocolate mix, and the boozy puff s of Bourbon Cinnamon. If you really want to explode from happiness, turn these babies into s’mores. 9600 N. U.S. Hwy. 31, Columbus, 812-372-9898, 240sweet.com THE BEST CHOCOLATE IN TOWN At this recently expanded cafe, owner Elizabeth Garber and her team crank out light-as-air truffle pies; dipped cookies, caramels, and…

BOSPHORUS ISTANBUL CAFE This beloved cafe south of downtown in a cozy Fletcher Place house offers a panorama of Turkish and Mediterranean comfort food. WHAT WE LOVE: Rice pudding, aka milk custard. This silky, utt erly rich and creamy dessert isn’t always available, but it’s so addictive and comforting, you might want to call ahead to see if they have it, then make your plans around it. 935 S. East St., 317-974-1770, bosphoruscafe.us BRUGGE BRASSERIE Broad Ripple’s Belgian gastropub is known more for its savory treats, like those cones of frites. But stop there at your own peril. WHAT WE LOVE: The Lemon Curd and Blueberry Crepes are studies in simplicity. Light and eggy, with a subtle sweetness and chew, these folded confections are a refreshing end to a rich…

THERE’S NO SIGNAGE on the Barstool Heartland headquarters, just north of the Central Library on Meridian Street—only a street number on the window above the entrance. Mirrored, one-way glass lines the single-story limestone facade and deflects the gaze of any prying eyes. There is no walk-up recording studio, no bright marquee, no street-side speakers blaring, no old-school towers or antennae casting shadows from the roof. There is nothing to alert passersby, be they fans or would-be protesters, that this is an outpost of one of the loudest, brashest, and most controversial networks in national sports talk media. The inconspicuousness of the building is more a result of tenants who moved in less than five months ago than of any security concerns. These days, the backlash and vitriol that bubbles up…

IM YOUR NEWEST RESTAURANT IS SLATED TO OPEN IN INDY SOMETIME THIS SPRING. WHAT CAN WE EXPECT? TR Tony’s is going to have a vibrant atmosphere—the kind of place where you have fun at the dinner table. Whether it’s a couple, a family, or a business dinner—no matter the occasion—the dinner table is where we solve the world’s problems. We talk over great food, exceptional service, and a good drink. IM WHAT SETS YOU APART FROM THE OTHER STEAKHOUSES? TR Our exceptional service. We are so focused on cell phones and looking down and communicating with phones that we forgot how to shake hands and have a conversation. When people come into my steakhouse, they’ll feel like they are entering the dining room of my home. IM WHEN PICKING THE…

TODAY, NURSES ENJOY MORE OPPORTUNITIES AND RESPONSIBILITIES than ever before. Not surprisingly, the skillsets and knowledge needed to successfully perform their demanding jobs have also changed. It’s a stimulating and rewarding environment. And today’s nurses, regardless of the setting or in what capacity they practice, are up to the myriad challenges. WHAT IT TAKES “Daily practice is very dependent on information technology,” says Tracee Boyles, a registered nurse at Witham Memorial Hospital. Nurses must be proficient with Electronic Medical Records and know how to use smart equipment such as smart IV pumps, monitoring devices, and medication delivery systems. While technical nursing skills will always be part of the job, the field is rapidly evolving. Viewing nursing from a broader perspective and providing individualized care is where primary care nursing is…

STRAIGHT A DEFINING ACADEMIC SUCCESS IS COMPLICATED. HERE’S HOW TO FIND THE RIGHT HIGH SCHOOL FOR YOUR CHILD. FINDING THE RIGHT LEARNING ENVIRONMENT for your high school student is no easy task. Parents seek schools that offer not only a challenging curriculum, plenty of AP and dual-credit courses, and high graduationand college acceptance–rates, but they also look for a diverse student body, innovative learning opportunities, and a low studentto- teacher ratio. Luckily, central Indiana has no shortage of high school formats for families to consider. Whether a family is looking for public and private options, religious and secular options, a virtual classroom, or a brick-and-mortar institution, there is something for everyone, depending on how they define success. REACH FOR THE STARS Tyler Mayer, vice president of institutional advancement at Bishop…

DOWNTOWN INCLUDES Fletcher Place, Fountain Square, Mass Ave, Mile Square 1913 Restaurant UPSCALE COMFORT Farm-to-table standards get a glossy do-over at this hotel restaurant tucked just off of the polished marble lobby of the Omni Severin. The dining room, all dark lacquer and leathery browns, feels a bit stuffy, but diners easily warm up to a menu that includes a root beer–cured pork chop topped with bacon marmalade, and half a chicken roasted to a juicy, rosy hue and plated with succotash and a little pan of sweet-corn “milk” for dipping. The sides—such as macaroni-and-cheese pie and sautéed brussels sprouts—get passed around the table. Breakfast, lunch, and dinner daily. 40 W. Jackson Pl., 317-634-6664, omnihotels.com Bakersfield Mass Ave TACOS & BOURBON This hip spot done up with splintery timbers, steel…

“Mike Pence’s rigid reputation. With McAfee as his wingman, Pence’s image could completely change before Trump is impeached. Then McAfee joins the ticket in 2020!” —MEGAN FERNANDEZ, DIRECTOR OF EDITORIAL OPERATIONS “The canal in Broad Ripple. That thing has had a lousy reputation since some drunk guy went swimming in it.” —DANIEL COMISKEY, DEPUTY EDITOR “He could clean up the patriarchy. Rather than work and make money for an organization that blatantly views women as entertainment objects, he could do work that actively dismantles the harmful stereotypes and power structures in a maledominated field.” —SUMMER DAILY, SPECIAL SECTIONS EDITOR…

I received my Indianapolis Monthly about a week ago. As always, I turned first to the back page to read Deborah Paul’s column. Aft er seeing the title, I knew. I sat the issue down, and dreaded opening it back up. This morning, as I finally read it, I wanted to make sure I didn’t miss a single word. I want Deborah to know that I have thoroughly enjoyed each of her columns, and I will miss them so much. My hope is that she truly enjoys her next chapter. JULIE WALDEN Indianapolis I had a heavy heart reading Deborah Paul’s final column. I have subscribed to IM for the past 30 years, and her writing was the first thing I read each month. When I moved away in 1991,…

WHAT WOULD YOU HAVE DONE IF YOU HADN’T BECOME A RESTAURATEUR? I couldn’t begin to tell you. By the late ’80s, I had such a high interest in food that I never wanted to do anything else. Perhaps I was naive about the fact that a lot of restaurants fail. And yet, when I started, it never occurred to me that it might not work. I guess I’ve never been a Plan B person. ARE THERE ANY ADVANTAGES OF BEING A WOMAN IN THIS BUSINESS? It’s a double-edged sword. For our internal operations, it brought me nothing but advantages. I was free of the bro kitchen culture—very top-down, with a litt le too much ego. From the beginning, our restaurants have been tolerant and respectful. I think that has worked…

LAP-SIZED BLANKETS are ubiquitous now, but throws were once an oddity, according to Textillery Weavers co-owner Judith Rose. “People looked at them and wondered, What do I do with this?” she says. Rose’s throws may have confused the public initially, but furniture stores, interior designers, and hotels—including Four Seasons and Ritz- Carlton—caught on quickly. From scarves to designer upholstery fabric, the 16-loom operation in Bloomington makes a lot of things with yarn, but its throws are king. “It’s not much more time to weave something wider,” Rose says. “It’s length that takes time.” Although sett ing up the loom requires a full day, a throw can be woven in about an hour. Textillery’s wholesale customers happily pay $30,000 to $50,000 to outfit boutique hotels with hundreds of custom blankets that…

THE TURF Southeast side BUILD As a development bonanza spreads from Fountain Square toward neighboring Twin Aire, companies are starting to build chic contemporary houses (1)—it’s hard to miss the bold, angular homes at 1401, 1405, and 1501 English Avenue, for instance. These and other new dwellings offer views of the Indianapolis skyline for around $370,000 to $550,000. GALLERY-HOP New kid on the block Oil Wick Studio (2) is “probably the grungiest space in Indy,” according to its director, Josh Haines. That may sound like a hard sell, but Haines says that leadership of the nonprofit wants to stay low-budget and affordable to artists. See exhibitions from the studio’s membership—mostly recent Herron School of Art & Design and Ball State University grads—beginning in early spring. 1604 Deloss St., 317-989- 7357,…

BY THE TIME winter rolls around, the fresh produce of early fall is a distant memory, and the late-spring harvest feels too far away. That’s why you’ll find chefs and in-the-know home cooks lingering in the citrus section, where Meyer lemons make a temporary but memorable appearance from late November through early March. A cross between regular lemons and mandarin oranges, Meyers are smaller, smoother, and sweeter than their conventional lemon counterparts. They’re loaded with juice that’s bright and flavorful, without the face-contorting tartness of traditional lemons. Local chefs feature them in sweet and savory dishes, taking advantage of the mellowed-out pure lemon taste. Patachou Inc. executive chef Tyler Herald likes the complexity of flavor and uses the juice and zest in vinaigrett es for hearty winter salads. Late Harvest…

MOST RESTAURATEURS would kill to have the “problems” that have befallen Three Carrots owner Ian Phillips. When he opened his first vegetarian food stand at City Market in 2014, customers formed a line before he even started taking orders. When he added a second location in November, a sit-down restaurant in Fountain Square, he had to turn away customers two days aft er the soft opening. He simply didn’t have enough food to serve the vegan hordes. A former special-education teacher (and committ ed vegan since age 16), Phillips is a bit of a cult figure in the local vegetarian community. He is known for his creative takes on seitan, a vegetarian protein that mimics the look and texture of meat when it’s cooked. Menu items like the Seitan BLT…

CONFESSION: LIKE A LOT OF PEOPLE, I DON’T PARTICULARLY LIKE POETRY, WHICH SEEMS NAVEL-GAZING AND INDECIPHERABLE. WHAT AM I MISSING? That’s like saying I tried a dish or two at a particular restaurant and didn’t like them, so what am I missing about food? In the history of mankind, there has never been a wider array of poetry being writt en. Nor has there been greater accessibility to that poetry. So there’s almost infinite opportunity to find yourself in poetry—someone who is speaking directly to you. WHAT INITIALLY ATTRACTED YOU TO IT? I had a high school English teacher who sent me home with a stack of poetry journals one day. I started reading them, and it was just one of those moments. The sky parted and the angels started…

Insider tips from local chefs—and a cookie recipe from The Cake Bake Shop— at Indianapolis Monthly.com…

The There Is a Light at Open Society It may not be on the menu, but ask for this uncommon concoction—a sophisticated medley of flavors meant as a nightcap for clandestine meetings with friends. The slow sipper blends housemade Earl Grey tea simple syrup, sherry, and bourbon. A mist of bitters evens out the sugary overtones—sweet, but not too. 4850 N. College Ave., 317-999-8706, opensociety indy.com The Saturn at Rook This flower-bedazzled take on a classic tiki cocktail makes a fab finish to any Rook meal. It’s a seductive mélange of passionfruit, citrus, Ford’s gin, and falernum. Just order two right off the bat, because you won’t want to share. 501 Virginia Ave., 317- 737-2293, rookindy.com The Fizzy Lifting Drink at Gallery Pastry Shop Get in touch with your inner…

THE CAKE BAKE SHOP hit a quiet street in Broad Ripple in 2014 like an A-list actress does an Oscars red carpet: dressed to the nines, sparkly, and ready to celebrate. And celebrate, they have. Gwendolyn Rogers has had a line of customers curled around the display case in the entrance of her iconic white bungalow since the moment she first flung open the doors, and weekend wait times without a reservation now hover in the two-to-four-hour range. A self-taught baker, Rogers launched her dream business when her home kitchen could no longer accommodate all the orders for cakes and other goods she was gett ing from friends and family. Rogers, who grew up in Sun Valley, Idaho, had a previous life as a photography student in San Francisco, then…

Guide to Symbols: CHILDREN’S MENU CARRYOUT AVAILABLE RESERVATIONS ACCEPTED BAR SERVICE BYNUM’S STEAKHOUSE 3850 S. MERIDIAN ST., 317-784-9880, BYNUMSSTEAKHOUSE.NET SUN.–SAT., 11 A.M.–9:30 P.M. Bynum’s is an Indianapolis staple that has been serving hand-cut angus steaks and slow-roasted prime rib for almost three decades. A family-owned restaurant that caters to people who want a great steak without the big prices of some of the downtown steakhouses. HOUSE SPECIALTIES: Slow-roasted 32-ounce bone-in prime rib, Madagascar lobster tails, and even gourmet tater tots DRESS: casual COST: $$$-$$$$ ATMOSPHERE: Classic and Rustic CHARBLUE STEAK & SEAFOOD 14 E. WASHINGTON ST., 317-986-7883, CHARBLUEINDY.COM MON.–THURS., 4:30 P.M.–10 P.M.; FRI.–SAT., 4:30–11 P.M. With a commitment to high-quality ingredients, along with responsibly sourced local and global ingredients, CharBlue offers a menu that is creative yet approachable. Pairing outstanding…

IM IT FEELS LIKE THERE’S A MILLION STEAKHOUSES IN INDY AND MORE OPENING EVERY DAY. WHAT MAKES RED UNIQUE? JG We take traditional steak house dishes and serve them in a contemporary way. The only thing not made from scratch is our ketchup. IM YOUR RESTAURANT’S ATMOSPHERE IS STUNNINGLY SLEEK AND CONTEMPORARY. IS THAT KEY TO YOUR SUCCESS? JG There’s room in the market for different approaches. If we were a hole in the wall and our food was exactly the same, I’d still think people should eat here. I like the approach that we take, but I don’t think it’s a necessary ingredient for success. But for us, it’s part of our recipe. IM AND IT SEEMS LIKE YOU’VE HAD SUCCESS LURING INDY’S HIPSTERS THROUGH YOUR DOORS, TOO. JG…

STUDENTS AND FAMILIES MAY THINK CHOOSING between a public and private college comes down to two factors: school size and cost, perhaps with a few statistics and rankings thrown in. While these are both important to consider, there’s much more to the equation— and a student’s chances of success. THE BIG (OR SMALL) DIFFERENCE Public universities are big enough to offer a wide variety of academic programs and learning options. They are geared toward benefiting the citizens of the state that supports them. Ball State University in Muncie began more than a century ago as a teachers college and now offers about 190 majors, more than 130 undergraduate minors, and more than 140 graduate programs. This fall, the university welcomed a record 22,513 students, about 17,000 of them on campus.…

BEFORE MADAM WALKER became the country’s first black female millionaire, she was just another woman worried about thinning hair. The local entrepreneur experimented with a variety of salves before settling on her secret formula, which she packaged in Art Nouveau tins and sold by the hundreds of thousands. Despite the product’s early-20th-century ubiquity, it’s unlikely that many tins remain in mint condition like this one, which was given to The Children’s Museum in 1999 even though its connection to the museum’s focus may be slim. “It’s beautiful, but this was a utilitarian object,” says director of collections Christian G. Carron. “People probably kept loose change and other things in the tins after the product was gone. Over time, most of them got banged up and trashed.”…

Susan Brackney Freelance writer Susan Brackney often covers environmental affairs, but has a soft spot for arts and crafts, which came in handy when reporting this month’s Maker page (p. 40). “My mom is a visual artist and an Indiana Artisan,” Brackney says. “She introduced me to scads of art techniques and materials over the years. That helped me appreciate what it takes to create something from nothing.” Matthew Gonzales While reporting on how IPS is dealing with a diversity problem (p. 66), Matthew Gonzales considered his role in creating it. “Most middle-class white parents only send their kids to certain IPS magnet schools,” he says. “My kids go to one of them.” IPS expects a rules change and a new enrollment system to help low-income and minority families gain…

Pointe People INDIANAPOLIS BALLET IS THE CITY’S FIRST RESIDENT PROFESSIONAL BALLET COMPANY SINCE 2005. That’s the year our last such company, Ballet Internationale, folded. True, we’ve been lucky to have a bounty of community and professional groups such as Indianapolis City Ballet, which brings in dancers from around the world, as well as Ballet Theatre of Indiana, Dance Kaleidoscope, and Gregory Hancock Dance Theatre. But we haven’t had ballet on this level for more than a decade. WHEN BALLET INTERNATIONALE ENDED, VICTORIA LYRAS TOOK ONE DAY TO DECIDE TO DO SOMETHING ABOUT THE SITUATION. “I thought it was horrible for any metropolitan community to lose their major ballet company,” says Lyras, who danced with the New York City Ballet and Pennsylvania Ballet before sett ling in Indy and taking a…

“Wastewater is not something most people should be thinking about,” says Douglas Lugo, the show’s director. We can all agree on that—which is why we’re happy the industry is turning Lucas Oil Stadium into an interactive sewer this month. The WWETT show is the only global event dedicated to what spirals down our drains, and it’s big—they haul truckloads of dirt and up to 15,000 gallons of water onto the Lucas Oil field for digging demos, which they hype with the name WWETT Live! The festivities include tossing a football and taking photos with Colts cheerleaders. What a fitting follow-up to that crappy season.…

R&B group TLC might have changed its opinion of scrubs had the singers known about these exfoliating cubes by Harper + Ari, a new Indy-based brand that’s already sold in more than 1,000 stores worldwide. Locally, you can find it at Eva Maison beautique in Broad Ripple. The sugar-coated soaps, made with moisturizing shea butter and aloe vera gel, “melt” a little when wet and glide easily over patches of scaly skin. Just one is large enough to slough your entire body of winter’s drying havoc. Plus, all nine scents smell incredible, particularly tangerine. Yes, we want these scrubs. $10 for six cubes, harperari.com…

When Jared and Lora Stayton left to be missionaries in southern Spain in 2011, they didn’t know they’d one day have a mission of their own: connecting people over coffee on Indy’s south side. More than six years (and two locations) later, the Staytons have opened a direct-trade coffeehouse and craft roastery in the longtime home of Jonathan Byrd’s, a southside legend that served its last cafeteria meal in 2014. With live local acts and communal tables for laptop work or spiritual discussions, Brickhouse Coffee Co. has the wholesome, youthful vibe of a church rec room. But roasting beans direct from farmers in Brazil and Ethiopia in a refurbished 1912 roaster gives the operation real coffee cred, and its French press, Chemex, and Kalita filter pours will impress even the…

The layout feels more pulled together—or maybe its rough edges just seem so artfully intentional. DON’T GET ME wrong. The Liège waffles at Taxman Brewing Company’s months-old Fortville location deserve the highest possible praise in their gridded food group. Dense and chewy (because they are made with yeast-leavened dough rather than the standard Saturdaymorning batter), these golden, amorphous pastries with deep crannies and crispy patches of caramelized pearl sugar form the base layer of salty-sweet dishes as surprising as Taxman’s late-fall Cuban sandwich and a rack of baby back ribs over tender sautéed greens. Traditional Liège waffles are sold street-side in their native Belgium and bear little resemblance to the distant American cousins that go from freezer to toaster. They have thimble-sized divots and such a solid heft that Western…

WHEN FACEBOOK first launched, my wife asked if I was going to join. I snorted and told her it was a fad, that people would grow tired of puppy pictures and would soon return to face-to-face conversation, a mode of communication that had served us well for thousands of years. I also warned her off of Apple stock in 1983, several years later assured her the cell phone had no future, then predicted a staggering electoral loss for Donald Trump. Investors could make millions not taking my advice. Now I’m one of 2 billion Facebook users worldwide, and I visit the site nearly every day to share my thoughts with all my Facebook friends, who I assume are sitt ing at home awaiting my every utt erance. Even if no…

4 BIRDS BAKERY Even though founding owner Nicole Ankney- Anderson shook the flour off her apron and went on to a corporate opportunity with Harlan Bakeries this past August, this bakery that grew out of the cookies and ice creams at H2O Sushi still stocks its brownies, English muffins, and granola at plenty of retail outlets around town, including R2GO and Wildwood Market. New owner Jenna Gatchell has added pies and jams, which got the pastry chef her start at 4 Birds in the first place. WHAT WE LOVE: We can’t stop ourselves from reaching into the cookie jar any time we see one of 4 Birds’s earthy, toasty oatmealpecan, aka shagbark, cookies sweetened with Indiana maple syrup. It’s like the best trail mix in a cookie form, only so…

Sally Ride. A star and a red, white, and blue color scheme—on top and in the Tahitian vanilla filling with cherries—nod to the first American woman in space. Frida Kahlo. Since the Mexican artist loved living by the water, Bolejack accented notes of lime, tequila, and mezcal with sea salt. Gertrude Stein. A luminescent chocolate rose is filled with Temple Garden rose tea–infused ganache to represent the writer who famously pronounced that “A rose is a rose is a rose.” Malala Yousafzai. Coconut and curry flavors evoke the cuisine of Pakistan, where the youngest Nobel Prize laureate was born.…

ALEXANDER’S ON THE SQUARE Tucked into a historic building on Noblesville’s charming square, this homey ice cream shop and restaurant caters to every comfort-food craving, salty or sweet. Keep your eyes on the prize, though—the tenderloins and plump fries might tempt, but the iced stuff is truly the star here. WHAT WE LOVE: The Old Fashioned Soda, made with rich vanilla ice cream, soda water, and chocolate, vanilla, strawberry, or cherry syrup, dished up in a prett y glass with a longhandled spoon and topped with whipped cream and a maraschino. 864 Logan St., Noblesville, 317-773- 9177, alexandersicecream.com BRICS Broad Ripple Ice Cream Station, a perennial favorite right along the Monon Trail, is the perfect pit stop for a good old-fashioned scoop of classic ice cream. No worries, purists—there isn’t…

IM ST. ELMO HAS BEEN IN BUSINESS SINCE 1902. WHAT’S YOUR SECRET? CH Our success is a combination of many different factors from our location to our spicy St. Elmo Shrimp Cocktail and great steaks, but the most important ingredient to our success is our people. IM HOW HAS THE RESTAURANT CHANGED TO KEEP UP WITH THE TIMES? CH Our menu looks much the same as it did 50 years ago, so although some things change, many stay the same. The addition of the 1933 Lounge has attracted a younger crowd for us. We see more young professionals now than we did 30 years ago. IM WHAT’S THE KEY TO STAYING FRESH WITHOUT LOSING WHAT MAKES ST. ELMO SO UNIQUE? CH We are diligent in listening to our guests and…

IM WHAT SETS YOU APART FROM OTHER INDY STEAKHOUSES? JS Sullivan’s stands out due to our award-winning wine list. When it comes to food, all of our menu items are made completely from scratch and have truly unique flavor profiles. IM INDY’S RESTAURANT SCENE HAS EXPLODED IN RECENT YEARS. HOW DO YOU KEEP PEOPLE COMING IN THE DOOR? JS Steakhouses have really stepped up their game in order to stay ahead of the culinary trends constantly emerging. With the recent re-emergence of bone-in steaks, we launched a selection of seven bone-in cuts on our menus. And to stay one step ahead, we now offer a bone-in longbone Berkshire pork chop, since we’ve noticed the pork chop making a comback in some restaurants, too. IM WHAT DO YOUR PATRONS LOVE MOST…

A FAMILY FRIEND WHO WAS A NURSE inspired a young Brandee Wornhoff to enter the field. “Later, I realized it was the engagement with people and the variety of experiences that exist within nursing that made me confident it was a good fit,” says Wornhoff, a clinical nurse specialist at Hendricks Regional Health. She looked into other healthcare professions, but the opportunity to positively influence people’s lives kept her coming back to nursing. “People allow us to participate in important situations along their life journey, whether it’s an unexpected crisis or a planned situation that’s full of joy,” Wornhoff says. “Nurses get to travel that path with them and help optimize that experience.” Donna Burks, chief nursing officer at Eskenazi Health Primary Care, enjoyed helping animals and people from a…

WHERE WE FOUND OUR INFORMATION: Enrollment figures for public schools came from the Indiana Department of Education and are for the 2017–2018 school year. Enrollment and tuition rates for private schools were received from the schools themselves; those numbers are for the 2017–2018 school year. Tuition rates are for one student; discounts may apply if enrolling more than one child. A NOTE ON TEST SCORES: The ISTEP+ exam is given to grades 3–8 and grade 10, and the figures here are the percentages of all tested students passing both the English/language arts (E/LA) and math sections. ISTEP+ scores are for the 2016-2017 school year. Scores are omitted if they were unavailable from the DOE, as in the cases of some private schools and schools with small class sizes. Figures are current…