Members of the Waugh family work behind the scenes at Big Daddy's Bar & Grill, a sports pub and eatery known for cold drinks and satisfying American cuisine. Juicy steaks, rotisserie chicken wings, and fresh nachos piled with slow-cooked pot roast are a few specialties. Stop by on Friday evenings for cold drinks or on Saturdays for live entertainment.
A herd of plastic cattle mark the entranceway to Bynum's Steakhouse, an establishment hailed as Indianapolis' best steakhouse by USA Today and 10Best. Aged for 21 days, all of Bynum's certified Angus steaks?from the juicy porterhouses to the 32-ounce, bone-in prime ribs?arrive in generous 1.5- to 2-inch cuts. Equally generous are the sides that accompany the tender cuts of meat: crocks of Bynum's onion soup and salads smothered in house-made dressings are served with each and every steak, along with bread and a choice of a baked potato, steak fries, rice, or veggies.
Aside from steaks, the Bynum's culinary team crafts everything from peppercorn-encrusted salmon to mushrooms saut?ed in garlic and vermouth. They're also known for their gigantic Madagascar lobster tails, topped traditionally with hot drawn butter or untraditionally with a drizzle of hot fudge. Speaking of, around five or six desserts draw meals to a sweet close; Gayot claims that "few can pass up the seasonal cobbler or creamy cheesecake", the latter of which is available in flavors like caramel apple, fudge brownie, and Belgian chocolate. And, to complement each course, bartenders supply a variety of wines, craft beers, and top-shelf liquors, including American Harvest Organic Vodka.
Boasting a quaint, small-town feel, pizza lovers may opt for a variety of toppings on crust that is considered to be neither thick or thin at Porky’s Pizza, where carry out and delivery are the only options available. Porky’s is located on the far south side of downtown Indianapolis near the intersection of Tabor Street and Shelby Street. The facility is on the north end of a one story, red-brick building. A small, suspended overhead sign makes the business visible by north- and south-bound traffic on Shelby Street. Popular menu selections include sausage pizza, breadsticks, Porky’s cheeseburger and beef Stromboli. The business is open from mid afternoon through late evening daily.
His & Hers Restaurant transports visitors into the American past and their stomachs into a state of fullness. Hearty soups and sandwiches dominate the lunch menu, but the kitchen is best known for its breakfast offerings?especially the hearty Hungry Man. Eight booths and a scattering of tables seat about 40 at a time, but a pinball game and claw machine tempt patrons out of their seats. Meanwhile, the vintage jukebox supplies a fittingly retro soundtrack.
Born in Calabria, Italy, in 1888, Santora “Fred” Iozzo immigrated to New York City at the age of 17, hoping to create a new life for himself and the family he planned to build. After working on railroad lines in Massachusetts and Ohio, Fred landed in Indianapolis and quickly established an empire of grocery stores throughout the city. The economic onslaught of the Great Depression proved to be too much for this empire, though, and shop after shop began to close. Fred decided to begin anew yet again, founding a restaurant in 1930, naming it Iozzo’s Garden of Italy, and heading up operations until its unfortunate closure in 1940.
Along with her husband, Greg, Katie Harris decided to honor the memory of her great-grandfather Fred by reopening the restaurant in 2009. The reimagined establishment incorporates a few modern touches, but it mainly draws inspiration from traditional Italian culture. The chefs form meatballs by hand and make everything from alfredo to bolognese sauces in-house. At the same time, they embrace a slightly more modern approach by offering whole-wheat and gluten-free pastas, throwing in menu curveballs such as maple-bourbon pork, and serving holographic chicken piccata. Their culinary diligence earned them a Best of Metromix award in 2011.
With its rustic brickwork, wooden floorboards, and Tuscan-yellow walls, the eatery’s dining room exudes a rustic charm, and the pendant lamps and linen-draped tables add small touches of contemporary refinement. Outdoors, the courtyard area echoes the Old-World ambiance, recreating the feel of an Italian alleyway complete with a faux street lamp and cobblestone walkway.
Enzo Pizza’s chefs blend their own alfredo and marinara sauce to create a pink sauce they pour over penne noodles in a house-special dish. Their homemade alfredo sauce also clings to fettuccine noodles and sautéed chicken breasts. Behind a counter that's visible to patrons, they pile sausage, pepperoni, ham, bacon, and meatballs onto a thin-crust meat-lovers pizza or hide meat inside the stuffed double-pizza crust. They also serve pizza by the slice with toppings that, like most college majors, change daily.