Fourth and Flavor: Indianapolis Colts’ 2025 Season Serves Up a Culinary Touchdown

The crowd roars, the band plays, and somewhere between the echoing cheers of Lucas Oil Stadium and the smell of fresh popcorn, a new game day tradition is taking shape—one served on a plate rather than a football field.

As the 2025 Indianapolis Colts season approaches, the team and their hospitality partner, Sodexo Live!, are proving that Hoosier pride isn’t just about the gridiron—it’s about what’s on your plate, too. Under the direction of Executive Chef David Dyrek, this year’s menu is a celebration of Indiana’s flavors, creativity, and community spirit.

From the moment you step inside the stadium, the scent of sizzling brats and smoky BBQ beckons. Fans wandering the main concourse will find the fan-voted Korean BBQ Dog—a fusion of tender pork, jalapeño coleslaw, and creamy drizzle—sharing space with playful newcomers like Load-IN Fries, piled high in three irresistible styles. Sweet tooths will be lured toward Blue’s Churro Fry Pie, where whipped cream, chocolate sauce, and M&M’s turn dessert into an event of its own.

Up in the suites, it’s a different kind of feast. Imagine a Surf & Turf Board where smoked beef tenderloin sits alongside grilled black tiger shrimp, or a Colts BBQ Board stacked with pulled chicken, brisket burnt ends, and pork wings, paired with local JohnTom’s BBQ sauce. Even the sides tell a story, from Brisket Jalapeño Popper Tater Tots to Pork Fritter & Waffles topped with apple Fresno slaw.

These dishes aren’t just delicious—they’re a testament to local collaboration. Old Major Market, LocalFolks Foods, Hartwell’s Premium Dressings, and JohnTom’s Barbecue all have a place on the table, each adding its own Indiana touch to the experience.

The stadium’s own Culinary Garden—sprouting peppers, herbs, and greens from galvanized tanks—reminds fans that “local” can mean right outside the suite doors. And when the final whistle blows, prepared but unused food finds its way to Second Helpings and Gleaners Food Bank of Indiana, making the game day impact last long after fans head home.

Even drinks join the celebration. Specialty cocktails mark big matchups, from the bright Lambeau Lemonade for the August 18 Packers game to the smooth Bourbon Sweet Tea for the October 28 Titans clash.

For Chef Dyrek, who began at Lucas Oil Stadium in 2023 and quickly rose to Executive Chef, this season’s culinary playbook is personal. “We’ve designed an experience that speaks to all fans,” he says. And with every bite—from street tacos to mousse cups—it’s clear that this year, the Colts aren’t just playing for the scoreboard. They’re playing for your taste buds.

Because in Indianapolis, winning on the field is only half the story. The other half is served hot and fresh, with a side of Hoosier Hospitality.

This year’s highlights include:

Main Concourse

• Hot Dog of the Season: Korean BBQ Dog with pork, jalapeño coleslaw and crema, as voted on by fans. 

• Load-IN Fries: After a popular debut last season, this year’s Load-IN fries lineup includes Buffalo Chicken, Philly Cheesesteak, Vegan Street Style

• Blue’s Churro Fry Pie: Churro fries topped with whipped cream, chocolate sauce and M&M's (also available à la carte with dipping sauces)

• Brat Sandwich: Local Fischer Farms brat patty, beer cheese, sauerkraut on a pretzel bun. 

• Chef Tony’s Smoked Chicken Wings: Savory smoked chicken with tater rings, carrots, celery and choice of sauce.

• Pizza Box Nachos: Grilled flank steak, queso, black beans, jalapeño, sour cream, salsa. 

• Touchdown Tacos: Street style tacos with a choice of al pastor, steak, chicken or BBQ jackfruit topped with diced onion, salsa and cilantro.

• BBQ Pork Rib Sandwich: Two rib patties on an 8-inch hoagie with red onion and slaw.

• Buffalo Chicken Caesar Meatball Sub: Buffalo chicken meatballs served on an 8-inch hoagie and topped with Caesar slaw.

Suites

• Surf & Turf Board: Smoked beef tenderloin, grilled black tiger shrimp, baby arugula, heirloom tomato, caramelized pearl onion, lemon wedges, WG mustard, horseradish chive cream, citrus remoulade, brioche slider buns.

• Pork Fritter & Waffles: Local Swayzee hand-breaded pork tenderloin, apple Fresno slaw bacon jam, Sriracha maple mustard, mini-Belgian waffle.

• Colts BBQ Board: Updated for the season, the board features smoked pulled chicken, beef brisket burnt ends, pork wings, Reuben sausage, hot honey cornbread, house pickles, charred onions, local JohnTom’s BBQ sauce.

• Pizza Dip: Homestyle marinara, cream cheese, mozzarella, Italian sausage, pepperoni, fire-roasted peppers and onions, garlic knots.

• Indy Steakhouse Salad: Baby iceberg, gorgonzola, chopped bacon, heirloom grape tomatoes pickled shallot, local Hartwell’s dill ranch dressing.

• Reuben Sausage: Old Major Market’s Reuben sausage, bacon sauerkraut, 1,000 island dressing, LocalFolks Foods stone ground mustard, brioche sausage rolls.

• Brisket Jalapeños Popper Tater Tots: Smoked brisket, shredded potatoes, cheddar cheese, fire-roasted jalapeños, queso blanco, cream cheese, Hartwell’s ranch dressing.

• Banana Split Mousse Cups: Chocolate, vanilla and strawberry mousse topped with bruleed bananas, whipped cream and cherries.

For more information, visit Colts.com/gameday.