Press

Over the last several years, Indianapolis’s food scene has exploded, coming to rival nearby Midwest neighbors such as Louisville, Cincinnati, and even Chicago. Many of the heartland city’s celebrated restaurants, such as Tinker Street (New American cuisine), the 70-year-old BBQ Heaven (pork ribs), and the rebuilt Kountry Kitchen (soul food), continue to serve the city.

Thanks to its exceptional ability to welcome a new wave of entrepreneurs while supporting those who paved the way, the Circle City has emerged from the past few challenging years as a destination where everyone can eat well. Baked goods, in particular, have taken off. At downtown's Gallery Pastry Bar, Ben Hardy and Youssef Boudarine craft elaborate sweets like Brûlée Trillium (a croissant stuffed with berry compote, pecans, and brûléed Trillium, a decadent local triple-cream cheese) in an open-air kitchen and a dining room decorated with Moroccan lights and an Anthony Bourdain painting by Egyptian artist Salma Taman.

Indy was named the most ‘Underrated Food City in America’ by Condé Nast Traveler, and for good reason. Indy’s culinary scene is booming, from tried-and-true eateries to some newcomer favorites. And because we know every memorable trip begins and ends with a great meal, we asked locals to vote for 25 locally owned restaurants across five categories that best represent Indianapolis.

Gallery Pastry Shop just opened adjacent to Hyatt House downtown, serving soft scrambled eggs on toasted croissants at brunch and seafood towers at dinner along with foie gras macarons and delicate entremets. In coming weeks, Leviathan Bakehouse will open too, along with a chocolate tasting room by SoChatti in the Circle City Industrial Complex, a cool community of more than a hundred artists and makers. While you're there, drop in for a class at Indy Fused Glass and make your own plate or bowl from a kaleidoscope of colors. Don't forget to pick up some locally made Frittle peanut brittle candy to enjoy on the drive home.

Gallery Pastry Shop's Sunday brunch, perfect macarons by the thousands and work-of-art European pastries have made the Broad Ripple area dessert bar an Indianapolis destination whose next location is coming to Old Northside, near Downtown.

Owners Alison Keefer and pastry chef Ben Hardy plan brunch all day, every day, at a window-lined shop where you may sit by the open kitchen and watch pastry chefs craft eye-popping sweets and specialty cakes.

The pair said they will build from the ground up at on a lot at the corner of College Avenue and 16th Street. The 1572 N. College Ave. cafe and bakery will seat around 100 people inside and 50 to 75 on a patio.

After opening a snazzy second location in downtown Indianapolis this summer, Gallery Pastry Shop is shipping their precious macarons nationally. Their fanciful croissants, entremets, and bread are all top-notch, but it’s the macarons that remain their bestseller. During the holidays they’ll make 6,000 of these delicate French treats each week. Limited edition holiday flavors include caramel speculoos, white chocolate vanilla bean, mocha praline, white chocolate peppermint, and eggnog.

HER ORIGINAL northside location had its charms, but Gallery Pastry Shop owner Alison Keefer won’t miss the logistical challenges of that tucked-away flagship. “We’ve been cooking on butane burners with no hood, and our walls were literally crumbling,” says the restaurateur who moved the operation to a more suitable spot in March.

The original Gallery Pastry Shop is moving from its home in South Broad Ripple to a new space in Meridian Kessler and plans to open March 18. The shop is known for its gourmet pastry options, bottomless mimosas and upscale brunch menu.

Keefer fourth Gallery Pastry Shop recently opened in the former Next Door American Eatery space in SoBro, full of Art Deco touches and amber glass wall lamps inspired by Netflix’s Blown Away. Keefer, who is also raising two young boys, hopes to lend this latest shop a true neighborhood spirit. “We want to have a wood-fired oven, and a smoker that customers will be able to smell when they approach the restaurant,” Keefer says. “Mostly, we just want to make people feel welcome.”