INDIANAPOLIS — Devour Indy is back in full swing across the Circle City.
More than 100 restaurants are participating in this massive culinary celebration. St. Elmo Steakhouse is not just an Indianapolis staple, you might even consider it the birthplace of Devour Indy.
“We’ve been involved literally since day one,” said St. Elmo General Manager Richard Edwards.
Edwards helped create this flavorful tradition 21 years ago. It immediately blossomed and now takes place twice a year.
“It’s fun because there’s a lot of new faces and a lot of repeat people who come in specifically for Devour,” Edwards described.
From steaks to cold brews to seafood, the options are endless. The staff over at Taxman Gastropub and Beergarden describe it as a great chance for foodies to test their tastebuds at a reasonable price.
“It gives people a way to explore a restaurant comfortably at a discounted price and check out some new things they may not have seen before or may not have considered before,” Taxman CityWay Manager Bryce Richards.
Most menus offer different variations of a three-course meal. Restaurants said they know prices are high these days and according to the Bureau of Labor Statistics, a $25 meal when Devour Indy started would now cost almost double that today.
“When you look at the price of everything going up, when you look at the costs, you know, it affects us too,” Edwards said. “But at the same time, with some thought and creativity, we’re able to bring our signature dishes to new faces and people who are on a budget.”
“Prices are up,” said Slapfish owner Mark Weghorst. “I’m feeling it. You’re feeling it. We’re all feeling it. So, the opportunity to get a deal on a lobster roll, people usually take advantage of that.”
Weghorst said Devour also goes a long way for businesses.
“It’s definitely a shot in the arm of business and it’s great to see people out,” he said. “It’s roughly for us, it’s about a 30-45% increase kind of out of nowhere.”
Devour Indy runs through Sept. 1. Restaurants FOX59/CBS4 spoke with encourage people to branch out and try as many new places as they can.
