Photograph by Tony Valainis
NEAR SOUTHSIDE dive bar the Icehouse was always a good time, but people rarely came for the food. When the decades-old space was transformed into Duke’s in 2018, the game started to change. Now, the rough-and-tumble live music spot is also home to some of the best fried chicken in the city, brined 72 hours and served hot enough to open your pores.
A full chicken and a couple sides will cost you $30 and feed two to three people, one of the most affordable, best quality restaurant meals in town. A separate menu serves plant-based eaters, with Tindle’s mock chicken and Impossible’s beef facsimile playing key roles. Cocktails are certainly available, but this is more of a beer and spirits spot.
2352 S. West St., 317-643-6403, dukesindy.com
