King David Dogs' original hot dog, highly praised by Nuvo, was originally developed by the Hene Meat Company in the 1940s and populated local grocery stores and delis until the '90s. As an effort to bring back his family's business, Brent Joseph, William Hene's grandson, re-created the Hene recipe, and thus, King David Dogs was born. To complement the celebrated encased creations, the cooks dream up elaborate topping combos and have been rewarded for their creativity with Best Hot Dog awards from Metromix and CityVoter.
The menu totes flavors from all over the map, from the garden-topped Chicago dog to the Hula dog, which is laden with pineapple relish and will shake its hips if asked nicely. Other versions support fried eggs and chili or pay homage to the state fair in a cocoon of corn dough. Also available are authentic italian beef sandwiches and during the winter months, homemade chicken and dumplings.
HotBox Pizza’s cooks adorn three varieties of hand-tossed dough canvases with six savory sauces, cheeses, and 26 toppings to create a menu of dine-in, takeout, and delivery pies. The signature HotBox combines double spicy pepperoni and banana peppers, and Big Al’s Fredo fights off pernicious poultry cravings with a combination of chicken, roma tomatoes, fresh spinach, and banana peppers. Aspiring pizza architects can blueprint their own pies by laying down traditional, thin, or multigrain foundations and selecting from six varieties of sauce-carpeting. Doughy disks simmer with mozzarella, ricotta, Wisconsin cheddar, or fontina cheeses to hold down up to four toppings such as pepperoni and artichoke hearts. Circle-eaters can also save room in their knapsacks or hollow shoe-heels for fresh salad and bundles of breadsticks that come with nacho-cheese, pizza, ranch, or garlic sauce, and wash down stubborn bites with refreshing slurps of soda.
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.
The chefs at TJ's Kitchen cook more than 70 entrees for breakfast, lunch, and dinner, but diners only need to glimpse a few of them to pick up on the comfort-food vibe. For dinner, guests feast on hand-breaded country-fried steak or stuffed burgers made with 100% Angus beef, then finish with a dessert of apple crisp topped with homemade caramel sauce. If guests come back for breakfast, they can try a spinach-and-feta omelet or bananas-foster pancakes.
Because good food, like news of your Second Life character’s recent promotion, is worth sharing with a lot of people, TJ's Kitchen has a 50-person banquet hall where guests can celebrate birthdays and other events while making use of the room’s 42-inch flatscreen TV and WiFi.
A lengthy lineup of traditional game-day fare and a sports atmosphere captivate fans at Fox and Hound - Bailey's, where the kitchen remains open as late as its neighboring fully stocked bar. Chefs cook until the wee hours of the morning and always until the bar closes, baking Bavarian pretzel starters, crafting towers of onion rings, and preparing hand-battered chicken tenders that are cooked until they are golden brown. They blend their own seasonings to sprinkle over grilled-to-order burgers, and draw from a diverse roster of cheeses and toppings to crown their wood-oven-inspired flatbreads.
While manning the bars, bartenders tap into a stash of libations, such as UV Whipped vodka and Patron Silver tequila, to mix their specialty cocktails. To further foster a sporting ambiance, high-definition TVs glow with sports games and custom music-video playlists, and guests partake in pastimes of ump bashing, billiards, or competitive people watching.
The rotisserie oven at Monon Food Company is kept busy all day, slow-cooking and smoking the slabs of meat that will go into barbecue rib and pulled-pork dishes. Rather than with a deep fryer and hydrogenated oils, the culinary team cooks its health-conscious dishes in extra-virgin olive oil before topping them off with homemade sauces, salsas, and dressings made from in-house recipes. Together, those elements make for the 10-ounce slice of grilled Cajun meatloaf and gourmet tacos topped with ingredients including pesto cream cheese, pineapple-mango salsa, and spiced buffalo chicken. To wash down meals, barkeeps decant more than 60 beers and ales including new releases, limited releases, and pent-up-anger releases from local and national breweries. Feasts unfold in a spacious, hardwood-floored dining room adorned with work from local artists or from a wrap-around porch overlooking the Monon Trail.