A roundup of new—and renewed—restaurants | Dish | Indy Week
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A roundup of new—and renewed—restaurants 

10 quick reviews of eateries that opened, retooled or expanded in the past year

A Park Avenue pizza: tomato sauce, buffalo mozzarella, cherry tomatoes, fresh basil and extra virgin olive oil, cooked in the coal-fired pizza oven at Bella Mia.

Photo by Jeremy M. Lange

A Park Avenue pizza: tomato sauce, buffalo mozzarella, cherry tomatoes, fresh basil and extra virgin olive oil, cooked in the coal-fired pizza oven at Bella Mia.

If the visions of sugarplums danced out of your head sometime between scraping the last of the Thanksgiving leftovers out of the fridge and whipping up the first batch of gingerbread, it's time to take a break.

And if heading to the same old haunt for dinner induces nightmares of Christmases past, take heart. The Triangle is full of new places—and old places that have revamped their menus and updated their looks. Here we offer a collection of 10 quick reviews of eateries that have opened, retooled or expanded in the past year [see Related Stories below]. Each comes with a suggestion for whom to take with you. Consider it a merry guide to escaping your own holiday kitchen. It's not quite as magical as disappearing up the chimney in the twinkling of an eye, but it does mean you won't have to do any dishes.

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