Since he opened L'explorateur, 6523 Ferguson St., almost a year and a half ago, chef Neal Brown has delivered on his promise to offer unique experiences in food and flavor.

Now he's tackling art of a different kind with a multi-course dinner "inspired by contemporary art from Indianapolis." What that might mean is a titillating mystery and one you can solve at 6:30 p.m. Oct. 29 for $100. A chunk of the proceeds ends up in the hands of the Indianapolis Museum of Contemporary Art. Make your reservation before Oct. 27. Call (317) 726-6906.

Try brews -- without delay

Badaboomz Ale House & Grill owner Mike DeWeese has roped in four coveted draft beers. On tap at Badaboomz, 15 E. Maryland St., are Bell's Oktoberfest, Bell's Batch 8000, Stone XI and the 2005 Rogue Frosty Frog. Don't tarry for a taste, DeWeese warns: "Once the kegs blow, that's it until the stars align again."

Free wine joins happy hour

The free petite steak sandwiches are reason enough to head into Morton's, 41 E. Washington St., during happy hour. Now, the next two Thursdays offer further lure: gratis glasses of wine from 5:30 to 7 p.m. Selected wines and a few cheeses are set out for tasting in the bar area only. And those sandwiches -- with that sauce; it's a punchy blend of mustard, Worcestershire, mayo and horseradish.

Learning a taste of Italy

Bertolini's chef Tim McGuire will share some of his secrets at Williams Sonoma at The Fashion Mall on Friday. The class, "A Dinner in Florence," is from 6:30 to 8:30 p.m. It includes fig and walnut torte, fresh tomato toasts and grilled Florentine steak. Cost is $40; call (317) 848-1431 to register.

Day of the Dead dinner

Herradura Tequila and squash share the spotlight at a Day of the Dead tequila dinner Oct. 24 at Adobo Grill, 4939 E. 82nd St. The meal includes a flight of tequilas and tequila cocktails with chef Freddy Sanchez's enmolades de Calabaza (mole-basted enchilada with roasted butternut squash, shiitake mushrooms and corn), butternut squash soup with chipotle chiles and epazote, pan-seared mahi mahi with acorn squash tamal and a Mexican-style crème brulee with roasted butternut squash. The 6:30 p.m. dinner costs $36. Call (317) 915-9990 for reservations.

*Traci Cumbay /Star Correspondent