Oakleys Bistro is a chef-owned restaurant on the northwest side of Indianapolis known for inventive American cuisine, seasonal ingredients and creative interpretations of familiar dishes.

Inside, the dining room has a polished but approachable atmosphere, with warm lighting and a relatively intimate setting. Chef-owner Steven Oakley opened the restaurant in 2002, establishing a neighborhood dining destination that combines fine-dining techniques with a relatively casual atmosphere.

Oakley is a four-time James Beard Award semifinalist, receiving recognition in 2008, 2011, 2018 and 2019. He also competed on Food Network's Beat Bobby Flay in 2017 and won with his signature shrimp corn dog, which remains one of the restaurant's most recognizable dishes. It's a playful, upscale interpretation of a classic fairground corn dog, replacing the traditional hot dog with shrimp. The shrimp is served in a petite, golden-fried corn dog with a crisp exterior and tender seafood center. It comes with the restaurant's bistro honey mustard, which adds sweetness and tanginess to complement the savory shrimp and cornmeal coating. Unlike a full-sized carnival corn dog, it's a small bite sold individually. Oakleys Bistro's Wild Boar Sloppy Joe puts an upscale twist on the classic sandwich with rich, savory wild boar, creamy Brie, sweet caramelized onions and crunchy sesame red cabbage slaw. Served with house-made potato chips, it balances sweet, tangy and savory flavors with an Asian-inspired touch. Grade: A

The Garage spans more than 35,000 square feet and features more than 20 food and beverage vendors. Options include Venezuelan arepas, Brazilian steak sandwiches, British fish and chips, ramen, sushi, barbecue, lobster rolls and artisan ice cream. Each business operates its own counter, while customers share communal seating throughout the hall. I tried as many as I can! 4 Birds Bakery: Small-batch cookies, muffins and English-muffins made by hand dough-scooped for each one. You can never go wrong with a little sweet treat.
Lick Ice Cream: Unique, imaginative ice cream flavors year-round—ideal for a sweet treat stop. This was Rocky Roads-esque, and that marshmallow was everything.
Azucar Morena: Specializes in arepas (air-fried corn pancakes) with meats, cheeses and vegetables; gluten-free friendly. The arepa was a bit larger than I anticipated, but nicely full of filling.
Twenty-Two Juice Bar: Emphasizes whole, locally sourced ingredients in açaí bowls, smoothies and fresh juices. Give me everything peach-mango.
Hachi Machi: Features a bold, pan-Asian menu of hibachi, wok-fired favorites, and inventive street food. These egg salad sandos are all the rage in larger cities, and when they're perfectly creamy, they are so good.
Lil’ Dumplings Noodle Bar: Handmade noodles, flavorful ingredients, ramen and noodle bowls for a comforting meal. These dumplings were not short on spice - or flavor - but I downed them.
Rolli (Sushi): A fun sushi concept that aims to excite with flavor combinations and a “different” sushi experience. How cute are these rolled up lil sushi?

Others I will need to try next time:

La Chinita Poblana: Asian-fusion taqueria offering tacos with a twist, merging Mexican and Asian influences.

J’s Lobster & Fish Market: Signature lobster rolls (plus crab/shrimp versions) and hearty seafood sides. The Harbour: Traditional British-style fish & chips (battered cod/salmon/catfish etc) in the food hall setting.

Poke Guru: Healthy fast-casual with an Asian-fusion twist on the Hawaiian poke bowl concept. Axle’s Garage Tap: A craft-beer & drink spot—great for a beer after work, or with lunch/dinner at the hall.

Hard Truth Distilling: Features artisan spirits and signature cocktails in their own bar space inside the hall.

Clancy’s Hamburgers: A longstanding burger chain known for thoughtful ingredients and a classic burger-diner feel. Gaucho’s Fire: Brazilian-inspired flavors, including a popular steak sandwich and chimichurri fries, and regional BBQ influence.

Abbiocco Pizzeria: A modern upscale pizzeria offering fresh-to-order pizzas and pastas in a slightly elevated pizza concept. Sal & Pimenta: A Latin America inspired concept centered on skewers and simple ingredients (salt & pepper) done well.

Chapati Beta: Pakistani-Indian inspired fare bringing lively, spicy South Asian flavors to the food hall.

Great Legs Wine + Spirits: A wine (and spirits) bar concept—unwind with a pour, good for a lighter drink stop.

Herculean Meal Prep: A vendor focused on healthier eating—prepared meals made convenient for fast grab-and-go.

Mama Fofo’s: Traditional Greek fare — gyros, falafel, spanakopita, baklava — bringing “old world” Greek traditions to the hall.

Palavana Cubano: Cuban-inspired cuisine in Indy’s go-to spot for the classic Cubano sandwich and related fare.

Pig Pen BBQ: Regional-style barbecue flavors brought together in an honest, heart-centered BBQ concept.

Rabble Coffee is an independent coffee shop on Indianapolis' Near Eastside that has built a reputation for specialty coffee, eclectic decor and a strong commitment to community. Located along East 10th Street, the cafe opened in August 2015 under founder Josie Hunckler, who envisioned a neighborhood gathering place where people could connect over quality coffee. Rabble has a casual, colorful atmosphere with mismatched furniture, comfortable seating and artwork. Rather than a polished, minimalist coffee bar, the space has the character of a neighborhood hangout. The menu includes espresso drinks, lattes, cold brew, chai, tea and creative seasonal beverages. Rabble is particularly known for its house-made flavored syrups, which tend to be less sweet than those at many chain coffee shops. Food options have included breakfast burritos, quiche, pastries and grilled sandwiches, with vegan and dairy-free selections available. I enjoyed a hot chocolate and muffin. Truly, both were simple and not overly sweet, which made for a good pairing. Grade: B

Pana Donuts is a family-owned donut shop and tea house with multiple locations in Indianapolis and the surrounding area. They’re known for handcrafted donuts, a variety of coffee, teas, smoothies and boba drinks, plus some breakfast sandwiches and deli options.



I ordered a mango smoothie, which has become a go-to of mine. This mango smoothie is bright and clean, with ripe mango flavor front and center. It tastes naturally sweet and slightly floral, balanced by a gentle tang that keeps it from feeling heavy. The texture is smooth and thin without being icy, finishing fresh.



I also ordered a jalapeno ham & cheese croissant. Soft, buttery, flaky layers give way to a core of salty ham and creamy cheese. The jalapeños add a bright, lingering heat that cuts through the richness without overpowering it.



Next time, I'll have to try the actual donuts.



Grade: B

The World Food Championships (WFC) is one of the largest culinary competitions in the world, often called the “Ultimate Food Fight.” It brings together home cooks, professional chefs, and competition teams from around the globe to compete in various categories like Bacon, Burger, Barbecue, Dessert, Sandwich, Seafood, Soup, Steak and more. Winners in each category earn cash prizes and the chance to compete for the title of World Food Champion — along with a $100,000 grand prize. Competitors qualify through “Golden Tickets," earned by winning sanctioned local or regional contests, or through special partner events and online recipe contests. The WFC uses a unique EAT™ Methodology (Execution, Appearance, and Taste) to judge entries, ensuring consistent, fair scoring across all dishes. So, I took a course to learn to become a judge. The event is open to the public, and spectators can watch the live cooking action, attend tastings, demos, and food-focused experiences. Judging is based on - Execution (how well it was cooked/prepared), Appearance (presentation and visual appeal) and Taste (flavor balance and overall deliciousness). As part of my course, I enjoyed two samples: turkey bolognese with polenta and roasted turkey with ubi mash.