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

Nami Modern Korean Steakhouse was a modern Korean steakhouse in Louisville’s Butchertown/NuLu area that opened in 2023 and unfortunately shuttered recently. It was created by acclaimed chef Edward Lee and quickly gained national recognition — being named one of the best new restaurants in America by Esquire and featured on USA Today’s notable restaurants lists. Steamed shrimp mandu - steamed shrimp dumplings with chili crisp and ponzu

Dukbokki rice cakes - rice cakes cooked in a spicy gochujang beef sauce with mushrooms, cabbage, peas and carrots

Bulgogi Rice Bowl - thin-sliced beef bulgogi with 3-grain rice, choice of red or white kimchi, spinach, shiitake mushroom, bean sprouts, and chili sauce. Topped with egg. This meal was takeout, so it is likely a little different from what you would experience dining in. Especially regarding presentation. But the flavors were bold, spicy. Some fresh ban chan on the side would have been perfect. Grade: B

Located in the heart of Old Louisville, 610 Magnolia serves a modern approach to the Southern table. Chef Edward Lee leads the restaurant, which operates out of a historic residence on West Magnolia Avenue. It has been featured in Bon Appetit, Food & Wine, The New York Times Magazine, Saveur, Southern Living, Esquire, Wine Enthusiast and many other national publications. The dining room is contemporary yet rustic, elegant with original wooden beams, mullioned windows and French doors that open seasonally to an outdoor garden patio, according to its website. For dinner, the tasting menu is focused on seasonality and a commitment to locally sourced produce - including the 610 Magnolia greenhouse, responsibly farmed animals and historic foodways that have defined the regional cuisine. 610 BLT - this amuse-bouche was made with applewood-smoked bacon, tomato and foie gras. Crunchy, smoky little bite. Chawanmushi - Scarlet King Crab, Paddlefish Caviar, Scallion, Vinegar. Fishiness is cut with the acidity. Sourdough baked daily and sorghum butter with sea salt Sweet Potato & Doenjang Ravioli - Triple Cream Fonduta, Co. Newsom's Country Ham, Brussels, Fig Charred Octopus - Gochujang Romesco, Confit Potatoes, 'Nduja, Yogurt, Olive, Dill From the other side. New York Strip - Celery Root, Broccoli Rabe, Brown Butter Hedgehog Mushrooms, Huckleberry Bourbon Aficionado - Drunken Banana Cake, Butterscotch, Chocolate, Pappy Maple Syrup, Corn, Brown Butter Ice Cream, Smoke

Each and every course was unique in that it gave me something new, but also familiar delicious flavors. Very enjoyable.

Grade: A

Lobster Trappn won over the collective hearts of Charleston when their lobster-themed food truck hit the scene several years ago.



Churning out seafood favorites like loaded mac & cheese, loaded fries and combo plates that include shrimp, fish and lobster bites, the food truck filled a lobster-sized void in the Charleston dining scene.



With their widespread popularity, they expanded to a physical location first in Hurricane and then on the West Side of Charleston. Throughout these different locations, I've tried a variety of dishes - lobster rolls to mac & cheese, and everything in between. No matter what I get, though, I have to get a side of the fry sauce, which is like a honey mustard but even better. I get a side of fries just to enjoy the sauce.



I haven't had a bad meal here, and I'm already thinking about the next opportunity to get a box full of seafood goodness.



Grade: A

Brooke County Farmers Market is a small, weekly pop-up market. The Kookie Jar - gourmet cookies I tried a Kentucky butter cake, which was lovely. Flynn Flower Farm - mixed bouquets Beautiful! G-ma's Jelly & Jams I took home a jar of peach. Harms Honey Local honey is always best. And look at this baby morel mushroom candle. Homemade Happiness - breads, scones, rolls Of course, I had to try a pepperoni roll. And, there were a handful of other vendors who I will need to check out next time. I believe the market has moved to a new location since my last visit. So, I look forward to checking that out. Have you been?