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.
All American Clubhouse gives its guests a family-friendly venue for enjoying great food, watching sports on flat-screen TVs, and imbibing the taste bud-nourishing potables that make eating and sports all the more rewarding. Flip a quarter to decide who gets to chomp on beer-battered mushrooms with horseradish dipping sauce ($4.95) and who gets dibs on a bowl of cheddar-cheesy, sour cream-summited beef chili ($5.95). For grippable edibles, procure some sandwiches, like the BBQ pulled pork (7.95), topped with pepper jack cheese, served on a soft brioche bun and escorted by your choice of fresh-cut french fries, potato chips, potato salad, coleslaw, or house salad. After an entree of battered wild fire shrimp ($13.95), tossed with garlic butter and blue-cheese sauce and heated up by grilled jalapenos and banana peppers, cool down the post-feast mouth inferno with a beverage from the bar’s extensive selection of beer and wine.
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.
Sometimes you find yourself hungry at 4 a.m. When that happens, Indy All Night delivers?literally. The nearly round-the-clock food delivery service whips up a vast array of dishes, then whisks them to parties, dorm rooms, and midnight pet weddings. Patrons can then chow down on everything from pizza to burgers and steak sandwiches.
It's a system devised by founder Jim Garberding, who wanted to fill the void left by other restaurants that closed at conventional times. Since he established Indy All Night, he's expanded the service area and offered pickup options at the brick-and-mortar culinary space. He even came to the rescue earlier this year when the entire city?save for Indy All Night?shut down due to snowstorms.
For more than 40 years, the professional sandwich architects at Greiner’s SubShop have appeased appetites for home-style subs and deli fare with a mouthwatering menu stocked with crowd-pleasing treats. Sub species vary from the indigenous cold hoagie of salami and ham with traditional dressings of tomato, spices, vinegar, and peppers ($5.25 for 8”; $9.95 for 16”) to the wild, heated variety, such as a piping philly cheesesteak sandwich ($5.25 for 8”; $9.95 for 16”). With the regularity of a sunrise timed to an atomic clock, chefs prepare the freshly baked foundations for every sandwich each day, with french bread and wheat options. In addition to between-bread cuisine, Greiner’s SubShop's kitchen proudly dishes out tasty sides of Amish-style potato salad ($2.99), as well as stuffed breadsticks composed of a hearty crust of bread, a tasty mantel of meat or veggies, and a delicious molten core of cheese ($2.25 each).