After a decade-long stint in law enforcement, Anne E. Currie returned to the profession she is most passionate about: nailcare. Anne came full circle in 2011, when she opened Nailtoepia after having started her career as a nail technician in 1991. A creative soul, Anne specializes in colored acrylics, custom nail art, and glitter nails that double as disco balls for hamster nightclubs. Along with nail enhancements, she offers a full menu of nailcare services that range from Shellac mani-pedis to men's nailcare at her two locations in Greenfield and Morristown.
Papa Murphy’s serves up a tasty menu of handmade "take ‘n’ bake" pizzas created using dough, cheeses, meats, and veggies that are freshly prepared every day (prices listed below are average; actual prices vary by location). After customers choose their pie, Papa Murphy's personable pizza fashioners will build the pizza in-store and then package it for customers to bake at home in the oven. Customers can select one of Papa Murphy's signature pizzas or customize their pie to a more specific taste, culling from the four sauces, three crusts, and more than 20 toppings available. Watch as Papa Murphy’s pizza professionals corral the ingredients of a signature pizza such as the cowboy ($14.99 for the 16” family size), complete with pepperoni, Italian sausage, mushrooms, and black olives. Or request a Chicago-style stuffed pizza ($16.99 for the family size), packed with onions, mozzarella, four kinds of meat, and one of the most efficient public-transit systems in America. Thin-crust fans can opt for an herb chicken Mediterranean deLITE ($11.99 for a large), smothered with feta cheese, olive oil, and spinach. And veggievores can avail themselves of Papa Murphy’s gourmet vegetarian option ($15.99 for the family size), which comes saturated with a creamy garlic sauce. Side your pizza with an order of cheesy bread ($3.99) or a two-liter soda ($2.09).
Carnegie's menu entices appetites with a tasty carousel of seasonally rotating steaks and seafood prepared with locally sourced vegetables and a Northern Italian flair. The lentil-stuffed romaine hearts of the Insalata Toscana beckon taste buds in a dressing of shaved parmesan and balsamic honey vinaigrette ($7). Fresh seafood, such as the cedar-planked salmon, served with a buttery sauce and roasted tomato ($24), swarms incisors with underwater flavors, and 16-ounce rib-eye steaks appear for a tussle with hunger, buttressed by a twice-baked potato and sautéed vegetables ($36). Keeping dinner parties lively, selections from the restaurant's robust wine or beer lists wash down entrees and unbeknownst mashed-potato-buried engagement rings.
Mama Nita's Pizza tantalizes taste buds with savory pizzas, crafted from hand-tossed dough, topped with a selection of more than a dozen toppings, and baked in huge ovens until gooey and golden. Within the eatery's charming green walls, more than 20 specialty pizzas buckle under the weight of mouthwatering combinations such as the Mama's World pie festooned with ham and hamburger or the breakfast pizza topped with an eye-opening mélange of sausage, bacon, onions, maple syrup, and a special blend of yawn-flavored spices. Noncircular meals delight diners in the form of calzones, pastas, and more than 24 sub sandwiches.
When asked for the secret behind his delicious barbecue dishes by reporters from the LISC Indianapolis Blog, Judge Smith answered, "That's easy. It's time." Judge spent more than 10 years developing his barbecue sauce, experimenting with different recipes and spices to procure the signature tangy taste. Today, he owns his own barbecue joint, where he pairs spicy, medium, and hot versions of his sauce with the meaty sandwiches, ribs, and platters that won him accolades from CityVoter. Judge smokes his meats slowly, sending the zesty aroma of pulled pork and sausages sailing through the restaurant.
Out in the dining room, where colorful sports flags and pendants hang on the walls, diners linger over sips of fresh fruit smoothies and bites of sweet-potato pie. After meals, guests can take home a bottle of Judge's signature sauce to use for making their own barbecue or for hosting the world’s first barbecue-balloon fight.
As a native of the McCordsville area, Randy Kinsey noticed a distinct lack of restaurants serving the kind of homestyle Italian cuisine that he craved. He began baking pies for a local pizzeria at the age of 15, steadily developing a mental rolodex of his own original recipes while amassing years of experience in the restaurant industry. In May of 2011, he finally set out to pursue his original passion by opening Kinsey's Italian Cafe and filling the menu with his personalized interpretations of Old-World staples, including housemade lasagna, hot italian sausage sandwiches, and Cajun shrimp alfredo.
The café's ambience embraces a similarly nostalgic feel, scoring meals in the neutral-toned dining room with the dulcet tones of Bing Crosby, Frank Sinatra, and Dean Martin. Meanwhile, the aromas of garlic and Italian herbs waft throughout the space with the grace of a yogi stretching in zero gravity.