Aromas of fried chicken and housemade side dishes waft from behind a deli counter as visitors peruse the aisles of groceries and other household necessities. According to a 2011 feature in the Southside Times, Hampton's Market embraces its role in the community by getting to know its customers and lining shelves with locally produced goods, including maple syrup and jams siphoned from nearby trees. The butchers' display cases brim with marbled steaks, custom cuts of beef, and sausages made in-house.
Ninety-seven cuts of premium protein await carnivorous shoppers at The Meat Shop of Indianapolis, where a brigade of butchers carves ready-to-cook portions of beef, chicken, and pork sourced from store-trusted suppliers. Shoppers can procure juicy filet mignon ($10.99/lb.) or order ground elk ($7.29/lb.) or oxtail ($4.19/lb.) to acquire adventurous eats without using themselves as bait in a werewolf trap. The store’s cleaver-wielding wizards slice each selection of sustenance into customizable cuts that cater to their customers’ tastes, fashioning lean and marbled morsels before patrons’ awestruck eyes. Packaged bundles of brawn, such as a pound of deli meats and a half pound of cheese ($39.95), offer plates of protein suitable for serving large groups or unusually small pet whales.
Based on the concept of balancing bodies with all-natural supplements and organic food, Nature's Pharm opened its first health-centric emporium in Fishers 13 years ago. It has since built up a tiny fiefdom of three stores across central Indiana, where a bounty of pastas, sauces, condiments, and gluten-free snacks keeps pantries wholesomely stocked. Curated shelves of carefully formulated amino acids, omega-3 supplements, and vitamins equip systems with vital nutrients. These herbal capsules, tablets, powders, and liquids infuse bodies with the power of nature without the need for planting a whole garden or licking a tree.
Froyo Bella scoops four flavors of frozen yogurt onto their menu monthly, all of which carry the National Yogurt Association's seal denoting live and active probiotic cultures. After garnishing a 5-ounce cup of yogurt with one of more than 40 toppings, spoons can burrow into mounds of classic chocolate, only to be lured from their lairs by mouths promising roomy kitchen drawer-organizers. Clouds of Blueberry Burst flavor-drench granola or cheesecake clusters in a sweet, purple downpour, and nonfat flavors such as Classic Tart bedeck themselves in kiwi cross-sections. In addition to hoarding stores of calcium and riboflavin in their frosty nooks, many of Froyo Bella's flavors contain less than 100 calories per half-cup serving, which guests can shed by performing blinking calisthenics at the shop's flat-screen TV.
Real meat has a story. This is one of the founding principles at Goose the Market, where the meat does, in fact, have a tale to tell, albeit a short one without many characters. That’s because Goose works directly with Indiana farmers, who slaughter their all-natural livestock mere hours or days before delivering its meat to the market. As a result, the shop’s customers always know where their meat comes from and how it was raised.
The neighborhood market of bygone eras was always the place to go if you wanted a good sandwich. Goose has picked up that torch with its own roster of sandwiches—Bon Appetit magazine even placed it on its list of Top 10 Sandwich Shops in the country in 2008. The “standout sandwich” then, and now, is the Batali, named after Armandino Batali, a famous salumi maker. This Italian creation features spicy coppa, soppressata, capicola, tomato preserves, and hot giardiniera for an extra kick.
The enoteca—an Italian word for "wine repository"—at Goose resides in the basement. Here, a rotating menu of wines shares space with a wide selection of craft beers. In keeping with the market's passion for all things local, the enoteca houses communal tables for neighbors to meet up over small plates of artisanal cheese or charcuterie.