McSwain's Smokehouse gathers a medley of classic recipes from the country's most respected barbecuing regions—Texas, Memphis, the Carolinas, and Kansas City. Hickory smokers cook bacon-wrapped ribs, polish sausages, and slow-smoked beef brisket. In addition to these, chefs build more than a dozen sandwiches, including the McSwain burger topped with shaved brisket, barbecue sauce, and cole slaw. Though the restaurant's food spans different parts of the country, its drink list tends to celebrate Indiana, with a variety of locally brewed beers available in the outdoor beer garden.
Grammy Award winners The Kentucky HeadHunters have enthralled fans for more than two decades with a raw, beguiling alloy of Southern rock, blues, and country. Singers Doug Phelps and Richard Young, guitarist Greg Martin, and drummer Fred Young caress eardrums with notes honed over a career that's seen them sell more than 6 million albums, more than three times as many as Mozart sold in his lifetime. For the June 11 concert, the dulcet strains of the countrified quartet are complemented by the tunesmithing of Dallas Moore, who, together with his band, carries on the Outlaw Country torch lit by such acts as Lynyrd Skynyrd and Merle Haggard.
The roster of calzones on Doughby's menu grows long, rattling off more than 75 varieties of the golden-brown, savory pastries. Sweet and savory crepes, available all day, come in more than 25 styles, lined with ingredients such as ham, pineapple, brown sugar, and mozzarella, or Nutella, strawberries, and bananas. Open early and late, diners can stop in for brunch and lunch, or stay as late as 4 a.m. to sate late-night cravings for hand-held grub.