Devour Indy celebrates the vibrant restaurant industry and features more than 100 restaurants offering unique, exciting, and value-priced menus. Participating south side restaurants with Devour menus are below.

Devour Summerfest runs from August 19th through September 1st.

Pizza and Libations

Enjoy a three-course dining experience for $40 per person, with options for appetizers, entrees, and desserts.

Appetizers (Choose One):

  • Arancini (V): Fried mozzarella and risotto with pancetta, panko crust, and marinara.
  • Meatballs: Fischer Farms beef & pork with marinara, parmesan, and bread.
  • Wild Mushroom Bruschetta: Wild mushrooms in white wine butter sauce on bread with garlic-herb ricotta.
  • Caesar Salad: Romaine with parmesan, anchovy, croutons, and black pepper.
  • Mediterranean Salad (GF): Mixed greens, capocollo, feta, olives, and lemon basil vinaigrette.

Entrees (Choose One):

  • Grilled Salmon: Served with farro orzo salad and citrus.
  • Spicy Sausage Penne: Sausage and mushrooms in roasted red pepper sauce.
  • Eggplant Parmesan & Spaghetti: Fried eggplant with spaghetti marinara and herbs.
  • Margherita Pizza (V): 12″ pizza with fresh mozzarella and basil.
  • The Godfather Pizza: 12″ pizza with sausage, pepperoni, mushrooms, and ricotta.
  • That’s My Jam Pizza: 12″ pizza with fig jam, goat cheese, capocollo, and basil.

Desserts (Choose One):

  • House Gelato (GF|V): Double scoop.
  • Chocolate Torte (GF|V): Rich chocolate ganache and mousse.
  • Cannoli Duo: Chocolate chip and pistachio filling.

Stone Creek Dining Company

Indulge in a two-course meal for $25 per person, with a variety of options for each course.

First Course (Choose One):

  • House Salad (GF | VG): A mix of iceberg and romaine lettuce with red onion, cheddar, mozzarella, bruschetta tomatoes, alfalfa sprouts, and sunflower seeds.
  • Chicken & White Bean Chili (GF): Northern white beans topped with cheddar, mozzarella, and sour cream.

Second Course (Choose One):

  • Shrimp & Crispy Polenta: Served with kalamata olives, capers, spinach, green beans, tomatoes, parmesan polenta fries, and romesco sauce.
  • Chicken Scallopini: Accompanied by garlic mashed potatoes, bleu cheese, mushrooms, prosciutto, asparagus, and sherry cream sauce.
  • Summer Vegetable Gnocchi (VG): A mix of broccolini, tomatoes, corn, parmesan, walnut breadcrumbs, and broccoli-walnut pesto.
  • 6oz Filet Mignon (GF) (+$10): Served with garlic mashed potatoes, asparagus, and herb butter.

Taxman

Treat yourself to a three-course meal for $40 per person, featuring a variety of flavorful starters, entrées, and desserts.

Starters (Choose One):

  • Pretzel & Beer Cheese (V): House pretzel served with Deduction beer cheese and Exemption mustard.
  • Deviled Eggs (GF): Goat cheese yolk with peppadew relish, candied bacon, and scallion.
  • Classic Mussels (V): Mussels cooked with garlic, shallots, parsley, and white wine, served with a baguette.

Entrées (Choose One):

  • Fried Chicken & Waffle: Boneless Miller Amish fried chicken served with a liege waffle, hot honey, and scallion.
  • Mediterranean Pasta (V): House-made linguine with feta, tomatoes, olives, chickpeas, artichokes, and Greek vinaigrette.
  • Bone-In Pork Chop: Fischer Farms pork served with Yukon wedges, corn, and bourbon BBQ sauce.
  • Seared Salmon: Verlasso salmon with asparagus, jasmine rice, and citrus glaze.
  • Steak Frites (+$15): 12oz. NY strip with Belgian-style frites, dressed greens, and herb butter.

Desserts (Choose One):

  • Chocolate Torte: Housemade flourless torte with raspberry coulis and chantilly cream.
  • Double Scoop Gelato: Topped with whipped cream and a maraschino cherry.
  • Seasonal Dessert: A rotating selection based on seasonal flavors.

Upcellar

Elevate your dining experience with a luxurious three-course meal for $60 per person, featuring premium starters, mains, and desserts.

Starters (Choose One):

  • Crab Cake: Jumbo lump crab served with grapefruit, fennel, and citrus aioli.
  • Steakhouse Wedge: Iceberg lettuce with bacon, cherry tomatoes, crispy onion, and bleu cheese.
  • Watermelon Gazpacho (V): A refreshing blend of watermelon, heirloom tomatoes, serrano feta, and dill.
  • Mushroom Soup (V): Creamy wild mushroom soup with garlic and herbs.

Mains (Choose One):

  • 6oz Petite Filet Mignon (GF) (+$8): Linz Heritage filet served with seasonal vegetables, pommes purée, and herb butter.
  • Seared Duck Breast: Maple leaf duck breast with crispy potatoes, seasonal vegetables, and a blackberry & jalapeño glaze.
  • Faroe Island Salmon (GF): Grilled salmon filet in a Thai coconut broth with cilantro lime rice and micro greens.
  • King Oyster Mushroom Scallops: Golden beet pesto served with spaghetti and a garlic & herb vinaigrette.

Steak Upgrades:

  • 8oz Filet Mignon: +$10
  • 14oz New York Strip: +$10
  • Oscar Style: Jumbo crab, asparagus, and béarnaise +$16
  • Oishii Shrimp: White wine and garlic butter shrimp +$16

Desserts (Choose One):

  • La Bete Noire (GF|V): A rich chocolate torte with white chocolate mousse and chocolate anglaise.
  • Bananas Foster Bread Pudding (V): Anglaise bread pudding with bananas foster and vanilla gelato.
  • Peach Tart (V): Baked peaches with an amaretto peach glaze and vanilla gelato.