This Is My Favorite Food in Indiana—This Is The One Place You Have to Go to Try It

Indianapolis has a few culinary calling cards. The pork tenderloin sandwich is one of them - a giant, crispy slab of meat, pounded to the size of a dinner plate, hanging off the sides of a modest bun as if it’s daring you to eat it with dignity. Sugar cream pie may be Indiana’s official dessert, but the real sleeper hit is something humbler: soft, golden breadsticks served with molten nacho cheese. No pretense, just pure, salty-satisfying comfort.

Yes, breadsticks. Yes, nacho cheese. Together, they form a quiet institution. The kind of thing you don’t realize is special until you leave the state and ask for cheese sauce with your breadsticks, only to be met with polite confusion. Fun fact: Indiana is the only state in the country where Pizza Hut includes nacho cheese as a dipping option. That’s how deeply rooted this combo is. It’s not elevated. It’s not ironic. It’s just good.

The best version in Indianapolis lives inside Futuro Pizza, a neighborhood spot tucked into the Holy Cross district just east of downtown. It’s close to Highland Park, which makes it a perfect pre- or post-picnic stop. Inside, it’s all exposed brick, wood tables, and a staff that’s relaxed but sharp.

Now about those breadsticks. These are more than something to nosh on while you wait for your meal. They’re the main event.

Four handmade sticks, baked from house dough, brushed with garlic butter, Pecorino Romano, and Italian herbs; golden, fragrant, and with the perfect bite. The dipping sauce options cover every craving with red sauce, ranch, garlic butter, buffalo, Mike’s Hot Honey, and yes, nacho cheese. You can get extra, and you should. I'd go with cheese and hot honey, which is sweet, salty, creamy, and spicy all at once. They can be made vegan, too, so nobody misses out.

If you’re somehow trying to convince yourself that you’re here for something light, Futuro serves solid salads. The pizza salad is a full spread of romaine, banana peppers, olives, mushrooms, cherry tomatoes, red onions, ground Ezzo pepperoni, and house-made ranch. It’s everything you like on pizza, minus the crust. There’s also a sharp, crunchy Caesar if you prefer your greens with a little Parmesan bite.

But the pizza is where the place really shows off. You can go Detroit-style, with its thick, square crust and caramelized cheese edges, or thin-crust tavern-style, cut into irregular pieces that encourage sharing. The Futuro Classic is a Detroit go-to: Ezzo pepperoni, housemade sausage, mushrooms, red sauce, and Pecorino Romano. It’s heavy in the right way and balanced enough to keep you coming back to it. On the bolder side, the Chicken Limo combines ranch and buffalo sauces, chicken, bacon, red onion, and a double drizzle of ranch and buffalo on top. It sounds like a dare, but it works.

The tavern-style Argyle Waterfall reads like a wild experiment and eats like a modern classic. Red sauce, mozzarella, vodka sauce, pesto, and lemon zest somehow all land in the same slice without fighting for attention. And if you’re vegetarian, the Veglord has basil, spinach, garlic, mushrooms, banana peppers, and red onion: fresh, savory, and satisfying.

Their beer selection leans local and drinkable, with a special focus on IPAs and a few tart sours to keep things interesting. Nothing overwhelming, just well-chosen.

If you’re heading to Indy, do yourself a favor. Wander the Cultural Trail, take a walking tour, then make your way to Futuro Pizza. Order the breadsticks. Don’t skip the cheese sauce. Bring people you like. And maybe wear the kind of pants that forgive a second helping. These comfy pants from REI aren’t a bad idea... and they're pretty stylish, too!

In Indiana, you don’t need a food festival to eat like you mean it. Just a table, a few carbs, and a little melted cheese.