A haunted carnival has taken over The Hideaway in downtown Charleston for Halloween. MMDI, the group behind previous concepts like the pickle-themed pop-up and Dolly Parton-inspired celebration, has transformed the space into The Spookeasy, an immersive experience combining carnival-inspired decorations, themed cocktails and special events. The haunted carnival concept takes inspiration from vintage circuses, with a darker Halloween twist. MMDI created a handmade, floor-to-ceiling environment intended to immerse guests in the theme. Rather than simply adding a few seasonal decorations, the team transformed the space into a spooky big-top experience, with carnival-inspired details throughout. The theme also carries over to the menu, which features signature cocktails and a selection of food dubbed “Big Top Bites.” Food included:

FREAK SHOW FRIES - Loaded fries with buffalo chicken, bacon, mozzarella, cheddar, jalapeños & chives. Served with ranch.

CARNIE BITES-Crispy chicken tossed in sticky house BBQ, topped with crispy onions & chives. Served with ranch.

THE RINGMASTER - Loaded hot dog with nacho cheese, bacon, crispy onions, jalapeños & spicy mustard.

POPCORN

NACHOS & CHEESE

CORN DOG

FRIED MOZZ

PRETZEL & CHEESE Cocktails included:

THE KILLER CLOWN
Spicy Margarita
Tequila, Lime Juice, Triple Sec, Jalapeno, Grenadine.

THE FREAK SHOW
Purple Vodka Lemonade
Vodka, Lemonade, Blue Curacao, Grenadine.

RINGMASTER'S REVENGE
Green Rum Punch
White Rum, Pineapple Juice, Melon Liqueur, Lime Juice, Sprite.

DEATH DEFYING ACT
Dark Espresso Martini
Vodka, Espresso, Coffee Liqueur, Black Cocoa. The Spookeasy features a lineup of special events. The opening weekend includes a DRAGula Brunch on Oct. 25 featuring Viki Williams, Red Scare, Stephani Michelle Williams and DJEJ. The following week brings a Working Ghouls Happy Hour on October 28, tarot readings with Pluto & Penticles on Oct. 29, and Scream & Sing: Killer Karaoke on Oct. 30. The experience concludes with The Final Fright on Halloween night. Have you been?

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

The Pine Club is one of Dayton, Ohio's most famous restaurants, a traditional American steakhouse that has operated since 1947. Known for its aged steaks, dark wood-paneled dining room and unwavering commitment to tradition, it has received national recognition as one of the country's great steakhouses. The restaurant began in 1947 when Jim Sullivan purchased Lonnie's Bar on Brown Street. After installing pine paneling throughout the interior, he renamed the establishment The Pine Club. Lloyd Meinzer purchased the restaurant in 1954, expanding the dining room and bar. David Hulme took ownership in 1979 and helped preserve the restaurant's historic character. Although ownership changed again in 2018, its longstanding traditions have largely remained intact. The restaurant has a distinctly old-fashioned supper-club atmosphere, with dark pine-paneled walls, subdued lighting, closely arranged tables and a bar that has remained largely unchanged. The Pine Club has earned several notable distinctions:

- Food Network: Named America's No. 2 steakhouse in 2015.
- The New York Times' T Magazine: Included among 10 of the world's greatest old dining institutions in 2013.
- Gourmet magazine: Recognized its fried potatoes among the country's best in 2006.
- The Best Thing I Ever Ate: Featured in 2019 when chef Jonathon Sawyer selected it as a favorite dining experience Salad with French Dressing: The meal began with a simple house salad featuring crisp lettuce and a few fresh vegetables, topped with French dressing. The dressing added a slightly sweet and tangy flavor to an otherwise straightforward salad. Bread and Butter: A basket of bread and butter accompanied the meal, offering another simple element of the traditional steakhouse experience. Signature 20 Oz. Bone-In Ribeye: The steak is dry-aged for 28 days, broiled and finished with butter, giving it a rich beef flavor and a nicely browned exterior. It was served with a generous portion of thin, crispy fried onion straws, which added a salty crunch to the tender, juicy steak.

The Pine Club also has its own signature steakhouse sauce, a longtime Dayton favorite that is popular enough to be bottled and sold separately. The sauce adds a tangy, savory complement to the restaurant’s steaks. Necessary? No. But a sauce makes everything better. Stewed Tomatoes: One of the more distinctive accompaniments was the serving of stewed tomatoes, an old-fashioned side dish that has become part of The Pine Club’s identity. The soft, cooked tomatoes offered a slightly sweet and acidic contrast to the richness of the beef, making for a combination rarely encountered at modern steakhouses. Baked Potato: The baked potato rounded out the meal with another familiar steakhouse staple. Fluffy interior, hearty texture, and I absolutely drowned it in butter. The Pine Club has a longstanding tradition of offering guests a complimentary piece of chocolate at the end of their meal, a small sweet finish in place of a traditional dessert menu. Grade: A