McSwain's Smokehouse gathers a medley of classic recipes from the country's most respected barbecuing regions?Texas, Memphis, the Carolinas, and Kansas City. Hickory smokers cook bacon-wrapped ribs, polish sausages, and slow-smoked beef brisket. In addition to these, chefs build more than a dozen sandwiches, including the McSwain burger topped with shaved brisket, barbecue sauce, and cole slaw. Though the restaurant's food spans different parts of the country, its drink list tends to celebrate Indiana, with a variety of locally brewed beers available in the outdoor beer garden.
Since it was established in 1952 as Alta's Place, Ann's Restaurant has weathered a lot of change. It switched locations; it was destroyed in a fire in 1987 and then reborn; and its seating capacity has expanded from 13 to 100 over the years. But in spite of all this change, the menu is still comprised of American classics just as welcomed in 1952 as they are today. Breakfast plates brim with omelets, buttermilk hot cakes, and biscuits and gravy. During lunchtime, the menu includes grilled tenderloin sandwiches, tuna melts, and half-pound double cheeseburgers.
Whether with a Super Mario Kart–themed birthday cake, a holiday cake shaped like a pile of wrapped gifts, or cupcakes with perfectly swirled buttercream frosting, the bakers at Let Them Eat Cake turn dessert into edible works of art. They create personalized designs for cupcakes and cakes to suit any occasion, such as weddings, holidays, or birthday parties. They also ship cakes to customers outside of the area, ensuring their safety with layers of bubble packaging, plastic wrap, and a bodyguard who rides along inside the box.
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.
The lavender-and-green-tiled wall at Purple Tree Yogurt is certainly eye catching, but customers gravitate toward it for a different reason. It holds the pumps that they use to self-serve the shop's selection of natural frozen yogurt. After swirling any combination of flavors, customers then bedeck their creations with toppings such as nuts, chocolate chips, jellybeans, cereal, and fresh fruit.
Don't confuse the concise dinner menu at Carnegie's Restaurant with uninventiveness. It's actually the result of a dedication to locally sourced herbs and veggies, which the culinary team relies on to craft seasonally changing dishes. Many of these burst with northern Italian flavors, from pork tenderloin roasted in a marsala wine sauce to tiger shrimp and linguini tossed with a tomato cream sauce.
Plenty of wines by the glass and bottle, as well as craft beers, complement feasts unfolding inside the historic Carnegie Library, where varnished hardwoods and chandeliers lend a stately feel to dinners. When weather permits, diners can even head outside to a romantic garden patio whose Venus fly traps are trained not to touch your steak.