Indianapolis Monthly Menu Guide 2014

SPECIAL BONUS ISSUE

D E C E M B E R 2 0 13 S E C O N D I S S U E / MENU GUIDE / YOUR ULTIMATE DINING SOURCE

MenuGuide 178

Dishes of the Year!

RESTAU ANT REVIER W S PLUS : 27 F MENUSULL

Seriously crave-worthy local cuisine—from spicy fried chicken wings to this ooey, gooey sticky toffee pudding }

Awesomesauce!

The Late Harvest Kitchen dessert everyone is talking about

ISSUE 5

M E N U G U I D E 2 014 / / $ 4 .9 5

VOL. 37

The Coolest Cocktails in Town D I S P L AY T H R O U G H 3 / 1/ 2 014

It doesn’t find a special place in one’s heart, it burns its way in there.

The famous St. Elmo shrimp cocktail. It might be raved and discussed the world over, but there’s only a few places on earth where you can actually sit down and enjoy one. And lucky for you they’re all right here in town.

st elmos.com

127 S. Illinois St. 317.635.0636

153 S. Illinois St. 317.635.9594

New HARRY & IZZY’S Northside 4050 E. 82 nd St. 317.915.8045

harryandizzys.com

BEST FINE DINING IN INDIANAPOLIS

SIMPLY GREAT... SEAFOOD

& STEAKS Indianapolis

110 North Illinois St. • (317) 631-9500

McCormickAndSchmicks.com

Fresh Fish. Flown in Daily.

Sleek and sophisticated, The Oceanaire provides the perfect setting to enjoy an unrivaled atmosphere where you will indulge in tantalizing chef creations, exceptional wines and exquisite desserts.

Make your reservation today.

Downtown • 30 South Meridian Street (317) 955-2277 • TheOceanaire.com

PRIME STEAKS. LEGENDARY POWER HOUR. Join us in the bar for Power Hour Sunday - Friday Open-Close

Downtown

41 East Washington Street (317) 229-4700 | mortons.com/indianapolis

FEATURES MENU GUIDE / FEBRUARY 2014 2010

5

The Menu Guide List of Lists Presenting a compendium of trendy ingredients, food on a stick, star spottings at local restaurants, secrets of savvy diners, and other culinary odds and ends.

10 Dishes of the Year COVER STORY

Ten Indianapolis foodies describe the very best thing they ate in 2013.

BY TIA AGNEW, LINDY BROWN, BRANDON CANFIELD, THOM ENGLAND, LAURA HENDERSON, KRISTIN HESS, TERRY KIRTS, RYAN NELSON, JULIA SPALDING, AND RENE TREVINO

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Restaurant Listings Indispensable mini-reviews of 178 top area eateries, compiled by the editors of Indianapolis Monthly.

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Menu Directory Full menus, prices, and essential info from 27 advertising restaurants. Your next great meal is right this way.

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The Hot Plate Bourbon-smoked center-cut pork chops at Chef JJ’s Backyard

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What’s trending right now, from bourbon to Brussels sprouts.

ON THE COVER Sticky toffee pudding from Late

Harvest Kitchen. Photograph by Tony Valainis.

PHOTOGRAPH BY Tony

Valainis

Deliciousness in every bite.

American-made. Always.

Since 1921.

Come enjoy a piece of chocolate, it’s on us! Visit our shop at The Fashion Mall at Keystone.

R

S Y’

D B Y I ND A E

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MENU GUIDE THE DISH

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MENU GUIDE THE DISH

MENU GUIDE LIST OF LISTS

THE META-LIST

6 Places Making National News

YATS

THE LIBERTINE LIQUOR BAR

ST. ELMO STEAK HOUSE

“Best Cheap Eats in America” —Urbanspoon.com

“Best Bars in America” —Esquire

“America’s Best Steakhouses” —Travel + Leisure

HARRY & IZZY’S

PETITE CHOU

MA XINE’S CHICKEN & WAFFLES

“Best U.S. Airport Food” —USA Today

“Best French Restaurants in the U.S.” —Travel + Leisure

“America’s Best Chicken and Waffles” —Travel + Leisure

(Indianapolis Airport, 7800 Col. Weir Cook Memorial Dr., 241-0533)

(38 E. Washington St., 631-3333)

(127 S. Illinois St., 635-0636)

(823 Westfield Blvd., 259-0765; 14390 Clay Terrace Blvd., Carmel, 566-0765)

(132 N. East St., 423-3300)

QUICK BITES

3 GOURMET FOODS ON A STICK 6 IM | MENU GUIDE 2014

1.

2.

3.

Chicken satay at Siam Square (936 Virginia Ave., 636-8424)

Bacon picks at Severin Bar (40 W. Jackson Place, 634-6664)

Shrimp corndog at Oakleys Bistro (1464 W. 86th St., 824-1231)

CRONUT PHOTOS BY MICHELA TINDERA; OTHER PHOTOS BY TONY VALAINIS

(Several locations, yatscajuncreole.com)

STAR GAZING

10 of Our All-Time Favorite Celebrity Spottings 1.

BARACK OBAMA at Kountry Kitchen (1831 N. College Ave., 926-4476)

2.

MICHAEL DOUGLAS at St. Elmo Steak House (127 S. Illinois St., 635-0636)

3.

MARTHA STEWART at the original Long’s Bakery (1453 N. Tremont St., 632-3741)

4.

NEIL PATRICK HARRIS at Recess (4907 N. College Ave., 925-7529)

5.

JOHN TRAVOLTA at St. Elmo Steak House

6.

KATY PERRY at The Libertine Liquor Bar (38 E. Washington St., 631-3333)

7.

JON HAMM at St. Elmo Steak House

8.

JAMES CARVILLE at Recess

1 Trend We’re Dying to Try While in NYC, our intern, Michela Tindera, got to taste the delicacy of the moment: the cronut.

Here’s her take on the croissant-donut hybrid: ta k i n g a b i t e o u t o f m y c r o n u t was even sweeter after braving the Union Square subway at 5:45 a.m. When I arrived in SoHo a few minutes after 6, the line starting at Dominque Ansel Bakery had already begun to wrap around the block. But my roommate and I were ready to brave the two-hour wait to get a taste of New York’s hottest dessert. Like the centaur of baked goods, the cronut is a cross between a croissant and donut—flaky and fried, coated in sugar with cream inside. Its cross-section is as delicate and intricate as a honeycomb. Cronut creator Ansel changes the cream’s flavor every month. When I visited in August, the taste of the moment was coconut, though other, more exotic, ones have included Apple Creme Fraiche, Rose Vanilla, and Blackberry Lime. Known as a child for once individually picking off every coconut shaving on a piece of cake, I was a bit wary of trying the delicacy.

Luckily, I was in for a treat. This cream was unlike anything I had ever tasted— light and milky, it had only the slightest hint of fresh coconut. While I was indulging, cream would ooze out of the opposite end, but I made sure to catch it with my hand every time—each crumb and drip of cream was sacred in this dessert that I can now veritably say was one of the best foods I have ever eaten. And while I would have bought five more (even at the trendy price of $5 a pop), customers are only allowed two at a time. Walking down Broadway, I carried my golden paper box by the handle—feeling not so different from the way Charlie must have felt after he found his golden ticket—with one cronut left to savor the next day.

9.

REGGIE WAYNE at Dunaway’s (351 S. East St., 638-7663)

10.

ANDREW LUCK at Bluebeard (653 Virginia Ave., 686-1580)

TREND WATCH

3 WAYS TO EAT OCTOPUS

1. Warm octopus salad with tostones at Delicia (5215 N. College Ave., 925-0677). 2. Grilled octopus, bagna cauda, pepper-and-fennel confit, and olives at Bluebeard (653 Virginia Ave., 6861580). 3. Octopus sushi at Oishi Sushi & Grill (6929 E. 10th St., 356-8880).

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MENU GUIDE LIST OF LISTS

6 Best Cocktail Names in the City

ALL-STARS

10 OF THE PRICIEST DISHES IN TOWN $119

TJ’s Tomahawk at Prime 47 (47 S. Pennsylvania St., 624-0720), formerly Hamman Prime, formerly Mo’s … A Place for Steaks. To be fair, at 30 ounces, this whopper is really sized for two.

Gun in the Glove Box, an off-menu option at The Libertine Liquor Bar (38 E. Washington St., 631-3333). Rum, fernet, demerera syrup (raw sugar syrup), orange juice, and Cocchi Americano (an aperitif wine).

The Elmer Fudd Gantry at Black Market (922 Massachusetts Ave., 822-6757).

Pritchard’s Crystal rum, The King’s Ginger, Boston Baul Madeira, Adrian Orchards apple cider, and pear juice.

$107

Wagyu filet at Prime 47

$92

Chateaubriand for Two at Eddie Merlot’s (3645 E. 96th St., 846-8303)

$88.95

Wild Alaska Red King Crab served with drawn butter and lemon at The Oceanaire Seafood Room (30 S. Meridian St., 955-2277)

$68

Wagyu Tomahawk Ribeye (28 oz.) at Eddie Merlot’s

$65.90

The Kilgore Trout at Bluebeard (653 Virginia Ave., 686-1580). Crusoe spiced rum, amaretto, averna (Italian liqueur), housemade orgeat (almond syrup), and lime.

The Killer’s Kiss at Nicky Blaine’s (20 N. Meridian St., 638-5588).

3 Olives Rangtang vodka with tropical fruit vitamin water.

Dry-aged New York strip topped with truffle-poached lobster with bearnaise sauce and caviar at Fleming’s Prime Steakhouse and Wine Bar (8487 Union Chapel Rd., 466-0175)

$52.95

The Porterhouse steak at St. Elmo Steak House (127 S. Illinois St., 635-0636)

$49

JCP Center Cut Double Filet (14 oz.) served with cabernet veal jus, balsamic roasted tomato, and living watercress at Peterson’s Restaurant (7690 E. 96th St., Fishers, 598-8863)

$48

The Pearl Jam at Ball & Biscuit (331 Massachusetts Ave., 636-0539).

Freshly squeezed ruby-red grapefruit juice mixed with Pearl plum-flavored vodka and housemade Falernum (a sweet syrup).

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Corpse Reviver No. 2 at Plat 99 (The Alexander, 333 S. Delaware St., 624-8200).

Nolet’s gin, Cointreau, Lillet Blanc, lemon, and Vieux Carre absinthe spritz.

Rack of elk served as twin chops with root vegetable mash in a cabernet reduction at The Eagle’s Nest (The Hyatt Regency, 1 S. Capitol Ave., 616-6170)

$48

Twin lobster tails with asparagus and drawn butter at Ocean Prime (8555 N. River Rd., 569-0975)

EXPERT DISH

7 Ways to Snag a Table at That Hot Restaurant

service and more attention to dishes. And Sundays can be great nights to dine out— Bluebeard (653 Virginia Ave., 686-1580), for instance, stays open until 10 p.m. with a special, scaled-down menu of dishes you might not get the rest of the week.

1. Dine fashionably late.

The busiest time for restaurants is generally between 6:30 and 8:30 p.m. As Nicole Harlan-Oprisu, co-owner of the Latin-inflected SoBro hit Delicia (5215 N. College Ave., 925-0677) suggests, “Plan dinner as the second part of your evening so you can avoid the rush.”

2. Meet thy neighbor.

Instead of individual booths and tables, several newer restaurants such as Black Market (922 Massachusetts Ave., 822-6757) encourage customers to rub elbows at lively communal tables.

It’s an excellent way for restaurateurs to avoid wasted seats—and for you to avoid a lengthy wait. Don’t be shy about asking fellow diners to move to accommodate your dining companions— most won’t mind, if you’re polite, and you’re likely to make some friends.

3. Get in line online. If the phone lines are busy, go to

This four-top at Cerulean could be yours.

opentable.com to make a reservation, suggests Craig Huse, co-owner of St. Elmo Steak House (127 S. Illinois St., 635-0636). The website has an app for both iPhones and Androids, so you can book tables on the go.

4. Become a (well-fed) barfly. While that secluded table by the window might

be a hot ticket, most restaurants offer their full menus at their bars, too. Patios and sidewalk tables are also great alternatives and can mean immediate seating.

5. Time your trip wisely.

Avoiding Friday and Saturday nights not only ups your odds of a table, but can also mean less harried

6. Get it together. Encourage your dining companions to be punctual—or lose out on that six-top with your name on it. “Communicate with your entire party so you all arrive at the same time,” says Harlan-Oprisu.

“Most restaurants won’t seat you, especially if your party is larger than four, if you are not all present.”

7. Take a cue from Cheers.

Make your dining destination a place where everybody knows your name.

Huse says to visit restaurants you like frequently and become a known regular, because that will always give you priority on the reservation list.

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1 3 Menu Items That Will Make You Do a DoubleTake

Wine milkshakes at Hopwood Cellars (12 E. Cedar St., Zionsville, 873-4099)

Pig face hash at Rook (719 Virginia Ave., 759-5828)

2

Fried bones at The Local Eatery & Pub (14655 N. Gray Rd., Westfield, 218-3786)

MENU GUIDE 2014 | IM 9

BY

Tia Agnew, Lindy Brown, Brandon Canfield, Thom England, Laura Henderson, Kristin Hess, Terry Kirts, Ryan Nelson, Julia Spalding, and Rene Trevino

PHOTOS BY

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Tony Valainis

Autumn Tartare at Bluebeard

BY LINDY BROWN .

Owner and sommelier of The Libertine Liquor Bar and Pizzology

i recently met a friend at bluebeard (653 Virginia Ave., 686-1580)

for a few small plates after a show and am still dreaming about the dishes we shared. The autumn tartare was phenomenal. Hamachi, beets, apples, avocado, jalapeno, basil, horseradish, wasabi tobiko, and a ginger-honey vinaigrette all blended together in the best way to create bites that left you wanting just one more. It reminded me of why I love watching chefs like John and Abbi Adams evolve—they’ve created unique dishes that are completely their own. Paired with a Provençal Rose, this dish really popped and completely made my night!

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Indiana Roasted Sweet Corn Popsicle at Nicey Treat

BY KRISTIN HESS .

Communications and Program Officer at Indiana Humanities, co-author and photographer for Food for Thought: An Indiana Harvest

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maybe it was that moment, on a gorgeous late-summer evening, just as the

lanterns began to illuminate the neighborhood sky at the Feast of Lanterns on the near Eastside, when I tasted it. Or maybe there is just something so quintessentially “Indiana” about sweet corn in August. Whatever the case, my most memorable dish of the year has to be the sweet corn popsicle from Nicey Treat (602-6423, niceytreat.com), one of Indy’s great food-truck concepts. The locally grown corn is roasted perfectly, creating a lush texture when blended and frozen with the creamy base. It’s less sweet than your typical dessert, balanced beautifully with a good hit of salt. The best part about a frozen dessert on a stick is the way it accents summertime wherever you savor it.

Brussels Sprouts Salad with Duck Confit and Bleu Cheese at Bluebeard

BY RENE TREVINO.

Owner of Rene’s Bakery, Inc.

of all the places i went to

eat this year, the one thing that stood out in my mind was the Brussels sprouts salad with duck confit and bleu cheese at Bluebeard (653 Virginia Ave., 686-1580). I really like duck confit, and I think it’s kind of hard to find. I was spoiled when I was the pastry chef at Something Different—they’d often have it in the mornings, when I made the bread, so a lot of times I’d sneak some duck confit sandwiches.

But it also reminded me of when I went to Paris—I stayed at a chateau south of the city, and one of the things we made was duck confit. So I kind of have a love affair with it. And I love Brussels sprouts. I’m not a cheese eater, but I actually liked the Brussels sprouts and duck confit with the cheese—it was one of the best meals I’ve had. Plus, the atmosphere there is great.

BOURBONSMOKED PORK CHOPS AT CHEF JJ’S BACKYARD

BY TIA AGNEW .

Owner, New Day Meadery

as a business owner in the alcoholic beverage industry, I’m partial to good food and drink. Lucky for me, Indy’s independent food scene has skyrocketed in quality, diversity, and all-around fun over the past decade. Of all the things I enjoyed this past year, I loved the bourbon-smoked pork chops with bacon polenta that I had at Chef JJ’s Backyard (1040 Broad Ripple Ave., 602-3828) in Broad Ripple as much as any dish. Working on a Big Green Egg grill, chef Steven Unrue paired a juicy Gunthorp Farms pork chop with crispy bacon from the Smoking Goose, further emphasizing the smoky punch. Perfectly grilled polenta sent this one over the top.

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Artisan Greens Salad at Peterson’s

BY TERRY KIRTS .

Indianapolis Monthly Contributing Editor

of all the slow-roasted, fall-

off-the-bone, melt-in-your-mouth dishes that I sampled as a food writer this past year, probably the most surprising dish I had was a salad at Peterson’s (7690 E. 96th St., Fishers, 598-8863). Anyone who’s dined with me knows I’m not an especially dainty eater, but this artfully plated toss of red oak leaf lettuce, frisée, and other delicate greens hits on every textural and flavor note: the rich tang of goat cheese, sweet cranberries, and candied pecans, and a bracing balsamic dressing. But the kicker comes in the form of microscopically thin shavings of root vegetables—sometimes rutabagas or carrot, often parsnips, usually beets—that crackle in your mouth for a second and then disappear into the barest earthy hint of the dirt they were grown in.

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CEVICHE MIXTO AT MAMA IRMA’S

BY BRANDON CANFIELD.

Chef at The Loft at Traders Point Creamery

as a chef, my hours can be a strain on my betrothed, who holds a normal work schedule. Saturday mornings have become a special time for us to be together and explore the local ethnic food scene. It’s an untraditionally romantic hour, when the day’s burdens have yet to unnerve the mind and attention is not dispersed to life’s minutiae.

The true star of the Saturday excursions is the ceviche mixto at Mama Irma’s (1058 Virginia Ave., 423-2421). Waiting a quarterhour for the mix of shrimp, tilapia, Peruvian-grown corn, and potatoes feels relaxed when you know it’s being made with the love of a matriarch. This time is crucial to a ceviche—it allows the citric acid to do its work, resulting in fish that’s not raw and not mushy. Gently seasoned and filled with vitality, it is authentic food cooked from the heart.

Beef Carpaccio at Restaurant Tallent

BY RYAN NELSON .

Owner/chef, Late Harvest Kitchen

between owning a restau-

rant and having a small child, my wife and I rarely dine out.

But for our most recent anniversary, I knew that another special occasion spent at Late Harvest wasn’t going to do.

So I booked a table at Restaurant Tallent (208 N. Walnut St., Bloomington, 812-330-9801).

We were treated to an amazing multiple-course tasting menu.

Chefs love to cook for other chefs, and Dave (Tallent) takes that thought to a very high level. I lost track of the number of courses— I think it was a total of 12.

My favorite course of the evening was a beef carpaccio with a savory parmesan budino, typically a sweet custard or pudding.

I really enjoy it when foods that are typically sweet are made as a savory dish. The rich, umami flavor of the parmigiano and the raw beef was balanced perfectly with the peppery greens. Fantastic!

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Sticky Toffee Pudding at Late Harvest Kitchen

BY THOM ENGLAND .

Culinary Arts Program Coordinator, Ivy Tech Community College of Central Indiana

i love desserts almost as

much as I love a great main dish.

So I had long wanted to try this gooey, rich dessert our friends had raved about. The last time I’d dined at Late Harvest Kitchen (8605 River Crossing, 663-8063), they’d been out of the pudding.

But in late summer, my wife, Karen, and I returned with some friends after a busy week, and we knew we had to order it. After cocktails and a great, relaxing meal, this was perfect. The pudding is undeniably sweet, but its acidic undertones keep it from being cloying. It’s got body, but it melts in your mouth. Karen and I were going to split it, but when our friends saw our reaction, they had to try some, too.

Chef (Ryan) Nelson first had it with his wife on his honeymoon, so it’s no wonder he takes such care to make it special.

CHICKEN WINGS AT LIBERTINE LIQUOR BAR

BY JULIA SPALDING .

Indianapolis Monthly Dining Editor

a long time ago, somebody gave me a few words of marital advice that I ended up not needing: “Never learn how to fry a chicken.” The idea behind this pearl, I presumed, is that 16 IM | MENU GUIDE 2014

once your spouse gets a taste for tender, juicy meat pressurecooked inside the hermetic seal of its own crackled mahogany skin—well, you might never leave the kitchen. Forget that. When my imaginary husband and I want to chomp into chicken wings with shatteringly crisp skin that gives way, with just a tug, to meat imbued with close-to-the-bone flavor—so tender and delicious that we don’t even use napkins but rather just lick our lips and fingers like cavepeople—we take our seats at The Libertine Liquor Bar (38 E. Washington St., 631-3333). The confit appendages (basically, fried twice) are tiny by today’s standards, just a couple of messy nibbles each, piled on the plate like a chicken wing orgy with loose hunks of creamy blue cheese tucked in between the pieces and a smear of Frank’s Red Sauce decorating the plate.

I love them so much, I make my imaginary husband order his own.

I’ve never been very good at sharing.

Black and Red Quinoa Salad at Napolese

BY LAURA HENDERSON.

Executive Director, Growing Places Indy

as a vegetarian, i can always

count on Napolese (several locations, napolesepizzeria.com) to offer plenty of filling, flavorful dishes on the menu, which is still somewhat rare in Indianapolis. Their salads aren’t just greenery on the side of a pizza— filled with substantial elements such as Brussels sprouts or roasted cauliflower, they easily make a hearty meal. So in early fall, at the downtown Napolese, I was happy to dig into this salad with colorful quinoa and a wealth of summer vegetables: charred corn, tomatoes, cucumbers, squash, and pine nuts and feta, all dressed in a light olive oil dressing. No GMOs there! And given that I spend a good chunk of my time tending to urban gardens, it was great to see so much local produce in my dinner.

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Restaurant Guide AN AUTHORITATIVE TOUR OF THE CITY’S BEST DINING

deliver south-of-the-border flavor with Midwestern heartiness. End with a slice of airy guava cheesecake, studded with coconut chunks. Lunch Mon.–Fri., dinner daily. 110 E. Washington St., 822-9990. V $$

B’s Po Boy CAJUN Known for its po’boys in crusty, airy bread from New Orleans, B’s is introducing laid-back bayou cooking to Fountain Square. Sides like the chicken-and-sausage gumbo come laden with chunks of meat and green peppers in a rich sauce filled with just the right amount of delayed heat. Loyalists take it easy on the savories to leave room for housemade beignets—doughnuts to you and me—accompanied by a raspberry dipping sauce. Lunch and dinner daily. 1261 Shelby St., 916-5555. $ Bakersfield Mass Ave TACOS & BOURBON This hip spot in the old downtown Bazbeaux space, done up (or done down) with splintery timbers, steel beams, bourbon barrels, and dangling Edison bulbs, does a nice job with all the late-night standards: booze, raucous music, and tacos topped with the likes of achiote-braised pork, pickled red onions, habanero salsa, and cilantro. The wonderfully fresh, fragrant housemade salsa verde and slices of lime make the perfect condiments. Plenty of customers wash down the pretty little tacos with PBRs from glass boots—and even giant 32-ounce cans of High Life—but more-spirited regulars look past the watery brews and opt for one of the 50 bourbons or 50 tequilas. Lunch Fri.–Sun., dinner daily.

334 Massachusetts Ave., 635-6962. V $$

Bakersfield Mass Ave

DOWNTOWN INCLUDES Chatham Arch, Fletcher Place, Fountain Square, Mass Ave., Mile Square

1913 Restaurant UPSCALE COMFORT

Farm-table standards get a glossy do-over at this hotel restaurant tucked just off the polished marble lobby of the Omni Severin. The dining room, all dark lacquer and leathery browns, feels a bit stuffy, but diners easily warm up to a menu that includes a root-beer–cured pork chop as big as a catcher’s mitt, topped with sweet bacon marmalade; and half a chicken roasted to a juicy, rosy hue and plated with succotash and a little tin pan of sweet corn “milk” (like the cream off of creamed corn) for dipping. The sides—such as herbcrumb–crusted macaroni-and-cheese pie and sauteed Brussels sprouts—get passed around the table. Vintage

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cocktails (“cobblers,” “sours,” and “long drinks,” including a crisp, bracing raspberry rum Collins with a sprig of mint) come courtesy of the mixologists at the Severin Bar next door. Breakfast, lunch, and dinner daily. 40 W. Jackson Pl., 634-6664. $$$

Acapulco Joe’s MEXICAN Kate Smith’s rendition of “God Bless America” still rings out daily at Acapulco Joe’s, a downtown staple for more than half a century. Nachos, tacos, guac—the Mexican-American classics are all here. Breakfast, lunch, V$ and dinner daily. 365 N. Illinois St., 637-5160.

Adobo Grill MEXICAN Impressively poured margaritas and guacamole mixed tableside add a level of showmanship to a restaurant already full of drama, thanks to soaring ceilings and a wrought-iron balcony. Dishes such as flatiron steak with potatoes, chorizo, and a creamy ancho salsa

Bazbeaux PIZZA “Gourmet” pizza is the rage these days, with some of Indy’s most celebrated restaurateurs opening pie places all over town. But we haven’t forgotten where we first found artichoke hearts and goat cheese on our ’za. Bazbeaux has changed little since 1986, when it opened in Broad Ripple, and it hasn’t really needed to. Flat crust baked crunchy. Toppings you won’t find at Domino’s, like pine nuts, snow peas, and prosciutto. And, of course, the cheese—mounds of chewy mozzarella blended with provolone and pecorino. Lunch and dinner daily. 333 Massachusetts V $$ Ave., 636-7662.

Black Market ✪ CONTEMPORARY

In a long, spartan dining room with communal tables as the center point, servers present handcrafted dishes like ale-steamed mussels, pork schnitzel, and a daily pickle plate featuring the likes of watermelon rind and boiled eggs—all with the kind of rustic edge that makes diners feel like they have just wandered into a well-provisioned farmhouse. Lunch and dinner Tues.–Sat. 922 Massachusetts Ave., 822-6757. V $$$

Bluebeard ✪ MODERN COMFORT Hungry gastro-nerds, surrounded by architectural fragments and furniture, fill up on the likes of housemade bread and ravioli of beef tongue with goat cheese. Husband-and-wife chef team John and Abbi Adams make most of the plates from scratch, whether they’re coarse-cutting basil to complete a panzanella salad, grating lemon to brighten Razor clams, or

roasting game hen until it’s irresistibly tender. Lunch Mon.–Fri., dinner Mon.–Sat. 653 Virginia Ave., 686-1580.

Courvoisier cream sauce, another sauced with aged balsamic—and some of them dry aged). The truffle fries get a lot of play, but too much pungent garlic ruins them, and the lobster bisque needs more seasoning than the optional drizzle of sherry. Better to start with a crock of French onion soup, its cheeses properly oozing over the rim. Lunch and dinner daily. 40 W. $$$$ Washington St., 423-8790.

and dinner Mon.–Fri., dinner only Sat. 148 E. Market St., 822-8522. V $$

V $$

Cafe Patachou CAFE At breakfast, grab a mug of coffee from the selfserve station to savor while you mull over the fluffy omelets (like the cheekily named “Hippie with a Benz,” with spinach, tomato, mushrooms, and feta cheese). Do consider the Omelet of the Day. And when the waitress asks what kind of toast you want, always answer “cinnamon.”

At lunch, focus on the broken-egg sandwiches and enormous salads. Breakfast and lunch daily. 225 W. WashingV$ ton St., 632-0765.

Bru Burger Bar GOURMET BURGERS

The Cunningham Restaurant Group revives the gilded burger trend to great effect, pairing patties that combine sirloin, chuck, and brisket with lavish entree salads and craft beers in a young and stylish spot off of Mass Ave. The signature Bru Burger reinvents the bacon cheeseburger with Taleggio, sweet tomato jam, and porter-braised onions.

Another carefully conceived burger, The Provencal, is dressed with basil aioli, whipped goat cheese, and sauteed mushrooms. The Peach Cobbler White Chocolate Bread Pudding, served warm beside a mound of vanilla ice cream, is worth saving room for.

Lunch and dinner daily. 410 Massachusetts Ave., 635$$ 4278.

Cerulean ✪ CONTEMPORARY

With all of its mad-scientist foams and sauce-swiped dishware, this airy establishment in the CityWay complex pushes the molecular-gastronomy envelope. The menu is in constant flux, with a diverse lineup of small plates and a brief list of elaborate dinner entrees that range from a tiny quail lounging next to a bubble of wood-stock jus to a tender hunk of beef short rib on fried spaetzle to light, flaky sauteed sunfish paired with house-cured bacon. The ticket can add up, but handcrafted cocktails soften the blow. French-press coffee (roasted at Cerulean’s Winona Lake flagship) hits every dark, robust note and pairs surprisingly well with the items on the lunch menu—a series of $11-to-$15 mains served bento box–style with three side dishes.

Lunch and dinner Mon.–Sat. 339 S. Delaware St., 870V $$$ 1320.

Canterbury Kitchen & Bar CLASSIC The menu here reflects a contemporary approach to classic dishes without becoming overly trendy. Basic ahi tuna tartare is perked up with wasabi cream sauce, and Caesar salad becomes a work of art when hearts of romaine are dressed up with a fried quail egg and Parmesan crackers. Finish in style, with the satiny-smooth and not-too-tart Key lime pie. Breakfast, lunch, and dinner daily. 123 S. Illinois St., 634-3000.

Bu Da Lounge ASIAN In a series of ruby-dark rooms, diners indulge in sauced-up, deep-fried rolls with names like Hot Blonde (tuna with Sriracha and jalapeño) and Bangkok (teriyaki chicken and cabbage). Lacy “cigar” chips flecked with fennel prove addictive, the perfect salty foil for something from the cocktail menu. Though many of the drinks hail from the sticky-sweet Cosmo school, the vanilla Stoli–spiked Fortune Cookie martini is deliciously distinctive. Warning: This is no place for cigarphobes. Lunch

$$$$

The Capital Grille CLASSIC A theme of rich decadence permeates this steakhouse, from the gilded-framed pastoral paintings hung on its dark-paneled walls to the selection of elaborate steaks (one of them drenched in a

Chatham Tap Restaurant & Pub PUB GRUB This energetic establishment blurs the line between pub and restaurant. On any given game day,

KEY TO SYMBOLS

31

(NS) NORTH SUBURBAN I-465

96TH STREET

Carmel Fishers Noblesville Westfield Zionsville

I-69

I-65

(NW) NORTHWEST

V MERIDIAN STREET

College Park Eagle Creek Lafayette Square Traders Point

I-74

I-465

I-70 10TH STREET

(DT) DOWNTOWN

(E) EAST

(W) WEST

Avon Brownsburg Danville Plainfield Speedway

I-70

Entrees priced $30 and up Entrees priced $20–$30 Entrees priced $10–$20 Entrees priced under $10 Brunch Outdoor seating Reservations Vegetarian-friendly

(NE) NORTHEAST

38TH STREET

Chatham Arch Fletcher Place Fountain Square Mass Ave Mile Square

$$$$ $$$ $$ $

Broad Ripple Castleton Fortville Geist Keystone at the Crossing MeridianKessler Nora SoBro

Price symbols indicate the average cost of a meal per person (without tax, tip, or alcohol).

Restaurant descriptions are reprinted in large part from the most current Indianapolis Monthly listings. A next to a listing indicates a critics’ choice—establishments that offer exceptional food and service.

Due to limited print space, this list does not cover every evaluated restaurant. For a more comprehensive guide, visit IndianapolisMonthly.com/Dining.

Beech Grove Irvington New Palestine

I-74

I-465 31

I-65

(SS) SOUTH SUBURBAN Franklin Greenwood Homecroft Southport

Feedback? Write Indianapolis Monthly, 40 Monument Circle, Suite 100, Indianapolis, IN 46204 or e-mail TheDish@IndianapolisMonthly.com.

MENU GUIDE 2014 | IM 19

footie fans crowd around the TVs, enjoying pub grub washed down with a pint of beer. The fish “sarnie” (or sandwich)—a fresh filet blackened with lemonpepper seasoning—lives up to the hype. The range of burgers includes a highly regarded black-bean version as well as The Heartstopper, two burgers topped with three cheeses, mushrooms, bacon, and a fried egg. Lunch and dinner daily. 719 Massachusetts Ave., 917-8425. V $

Chef Joseph’s at the Connoisseur Room CONTEMPORARY Plenty of dark wood, a stunning bar, and curvaceous banquettes provide a striking backdrop for Joseph Heidenreich’s revolving lunch and dinner menus, which have included a delectable tempura crabcake sandwich, orange-sesame duck wings, and delicate stuffed artichoke hearts. Occasional special dinners, as well as cabaret and open-mic nights, further separate the restaurant from the standard spots. Lunch Tues.–Fri., dinner Tues.–Sat. 115 E. Ohio St., 600-3577. V $$

stuff, because you will want to save plenty of room for all-you-can-eat beef ancho, filet mignon, top sirloin, bottom sirloin, pork ribs, and the house-special picanha, sliced sizzling hot right onto your plate by fully costumed gauchos. Lunch Mon.–Fri., dinner daily. 117 E. Washington St., 638-4000. $$$$

Greek Islands GREEK/MEDITERRANEAN

For more than 25 years, the nightly shouts of “Opa!” and the flames leaping from platters of saganaki at this family-run Mediterranean standard have made it a beloved draw. The owners continue to serve up hearty fare like moussaka, spanakotiropita, and house-specialty exoheko—flaky phyllo stuffed with veggies, cheese, and pork sauteed in dry wine. But the extras, including garlicky potatoes, longsimmered green beans,and a textbook Greek salad, are what really shine. Lunch Mon.–Fri., dinner daily. 906 S. Meridian St., 636-0700. $$

Harry & Izzy’s ✪ City Cafe CAFE Come at 11 a.m. if you want to beat the lines that form for salads like The Cafe (with chicken, bacon, and avocado) and stacked sammies such as the grilled Big Cheese Sandwich (cheddar, provolone, and jack). Even better to swing a breakfast meeting: The French toast, sourdough dipped in a rich batter and then rolled in crushed cornflakes, is at once crispy and fluffy. Breakfast and lunch Mon.–Sat., dinner Tues.–Sat. 443 N. Pennsylvania St., 833-2233. V $$ Creation Cafe CONTEMPORARY If sipping a beer float overlooking the White River Canal is your idea of a perfect afternoon, this charmer in the historic Buggs Temple complex has you covered. Sandwiches and salads piled with house-smoked pork, as well as naan flatbreads with plenty of vegetarian toppings, headline the menu. Occasional live music on weekends, as well as whoopie pies and hummingbird cake, complete the experience at this eclectic cafe. Lunch Mon.–Sun., dinner Tues.–Sun., V $$ breakfast Sat.–Sun. 337 W. 11th St., 955-2389.

Dunaway’s CONTEMPORARY

It may have made a splash with its Art Deco fixtures and the stunning view from its rooftop dining deck when it opened in the former Indiana Oxygen building back in 1998. But changes in Dunaway’s chefs over the years meant dinner here was often hit or miss. Now chef Christopher Bator, who once cooked for Tiger Woods and other celebrities, has polished up the classics, including generous steaks and chops with sophisticated sides such as nutty, al dente risotto and mac ’n’ cheese dressed up with truffles. Dinner Mon.–Sat. 351 S. East St., 638$$$$ 7663.

The Eagle’s Nest CONTEMPORARY In sedate champagne hues with crisp white-leather seating, this spruced-up revolving rooftop restaurant is still the Hyatt’s crowning glory.

Some of the offerings have ambition: A starter of fried sweetbreads wears a respectable strawberry-chipotle sauce, and the meltingly gamey flavor of the elk served medium-rare pairs perfectly with its Cabernet reduction and root-vegetable mash. Dinner daily. 1 S. Capitol Ave., 616-6170. V $$$$

Fogo de Chao STEAKHOUSE This Brazilian steakhouse chain is as hand-

some as it is indulgent. Come hungry and start with the elaborate salad bar headlined by marinated veggies and giant hunks of cheese. But don’t overdo it on the healthy

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CONTEMPORARY Several menu items at this stylish location are the same as at older sibling St. Elmo, but Harry & Izzy’s gives the classics some extra attention. The 14-ounce New York strip—rolled in cracked peppercorns and served with orange-brandy butter sauce—gilds the lily. But an Oscar-style filet arrives under a tumble of buttery crab meat worthy of an entree unto itself. Pasta, seafood, and brick-oven pizzas are nice departures from the red meat. Most diners begin with the ultimate St. Elmo reference—the shrimp cocktail.

Do not ignore other winning starters, including seared ahi stacked against a heap of seaweed salad. Lunch and dinner daily. 153 S. Illinois St., 635-9594. V $$$$

High Velocity at the JW Marriott SPORTS BAR Sky-high ceilings and sleek wall panels make for an upscale experience, and the eats match the environs. The HV burger is—like most everything here— bigger and better. The Asian chicken wings, paired with ginger dipping sauce, delight. Lunch and dinner daily. 10 S. West St., 860-6500. $$ Hoaglin To Go Cafe & Marketplace BRUNCH Downtown couples and their visiting in-laws are back at this urbane favorite on Mass Ave after a change of ownership and a period of spotty hours.

The takeout counter is gone, but everything else beloved remains. The East Meets West salad with peanut dressing? Check. The grown-up PB&J? Yep. A rotation of quiches? Of course. But why are some regulars ordering without even glancing at the expansive menu of healthy and comfort fare? Three words: red-velvet pancakes. Breakfast and lunch daily. 448 Massachusetts Ave., 423-0300. V $ Indianapolis Colts Grille SPORTS BAR A flashy sports bar with dandified deep-fryer food. Among the sandwiches, a “Soon-To-Be-Famous Deep Fried Cheeseburger” takes artery-clogging to new levels with its pervading onion-ring flavor. Some offerings fumble, like the salads and flatbreads. But the multilayer carrot cake scores big. Lunch and dinner daily. 110 W. Washington St., 631-2007. V $$ Iozzo’s Garden of Italy ITALIAN Stick-to-your-ribs cuisine draws fans of chef Kathy Jones’s two-toned lasagna (sauced with both Bolognese and Alfredo), oversized lobster ravioli, and champagne-flute tiramisu to this storied downtown spot. The menu leans hard on red sauce and shellfish, and the meat entrees can be heavy and slightly unrefined. Anything involving seared scallops hits the spot, especially when paired with a bottle of wine and live

music under the twinkling lights on the patio. Lunch Mon.–Fri., dinner daily. 946 S. Meridian St., 974-1100.

V $$$

The Libertine Liquor Bar ✪ CONTEMPORARY Neal Brown’s suave, swashbuckling shrine to pre-Prohibition libations has continued to impress since its barkeeps, dressed up in vests, shook their first Screw and Bolt in 2011. Now the menu is as impressive at lunch as at dinner, featuring heartier fare such as a paillard of Gunthorp Farms chicken alongside its legendary bar bites. Vegetarians can warm up with a platter of roasted cauliflower or crispy chickpea fritters, paired with a growing archive of classic and innovative seasonal cocktails that have ranged from a textbook Pisco Sour to a fruity Paloma Smash. Lunch and dinner Tues.–Fri., dinner only Sat. 38 E. Washington St., 631-3333. V $$ Lorenzo’s Ristorante ITALIAN This white-tablecloth trattoria features artful Italian staples and contemporary innovations of Mediterranean fare. Beef tenderloin Raffinati comes bathed in brandy cream sauce with a hit of pepper.

A pan-seared pork chop with shallots, crimini mushrooms, bell peppers, thyme, and a Madeira wine reduction is enough for two. And pappardelle Bolognese with three tender meats gets a kick from red pepper. Lunch Mon.–Fri., dinner Mon.–Sat. 15 E. Maryland St., 635-3096. $$ Mama Irma Restaurant PERUVIAN Seafood and starches dominate the menu at this family-run house of hearty Peruvian peasant fare.

The stuffed-potato starter is a must, as are any of the housemade desserts—especially the warm mazamorra morada, a parfait of rice pudding and fruity purple-corn pudding served as warm as cobbler. Lunch Tues.–Sat., dinner Tues.–Sun. 1058 Virginia Ave., 423-2421. $$ Maxine’s Chicken & Waffles SOUL FOOD If fried potatoes, salmon croquettes, and cooked cabbage were staples on your family’s dinner table growing up, you’ll feel right at home here. The worst part is choosing just one thing to order, whether that be the restaurant’s namesake dish—three wings atop a waffle with a scoop of peach butter—a plate of battered catfish, or the biggest chicken-breast sandwich in town. Breakfast daily, lunch and dinner Wed.– V $$ Sun. 132 N. East St., 423-3300.

McCormick & Schmick’s SEAFOOD This chain’s commitment to serving inseason fish means that some favorites, like mahi mahi, appear only when available. The salmon rigatoni nicely melds the flavors of asparagus, mushrooms, artichokes, and pesto cream sauce, and the kitchen often sends out undersold sides, like mashed potatoes reinvented with the addition of roasted red peppers. The service is crisp and consistent, and the famous happyhour menu keeps the bar busy. Lunch Mon.–Sat., dinner daily. 110 N. Illinois St., 631-9500. V $$$ Mesh MODERN COMFORT Mesh blends what Hoosiers like about the suburbs (cozy warmth) and the city (excitement) into a Mass Ave hotspot. Start with the mushroom strudel, which doesn’t lose the main ingredient’s earthy flavor amid layers of phyllo. The chicken scaloppine is perfectly juicy, but it requires a lot of excavation through prosciutto, mushrooms, mashed potatoes, asparagus, and a sherry-cream sauce. Lunch and dinner daily, brunch Sun. 725 Massachusetts Ave., V $$$ 955-9600.

ander hotel’s bar-centric showpiece, a corner space illuminated by colorful glass sculptures with sweeping skyline views through floor-to-ceiling windows. But do not skip the nibbles—even the complimentary bags of truffled popcorn still warm from the popper are worth the indulgence. Dinner daily. 333 S. Delaware St., 624-8200. V $$

Punch Burger BURGERS The meat in Punch Burger’s one-thirdpound creations is locally sourced from Fischer Farms, and the menu gets plenty creative with the toppings—none of which disguises the fact that what you get at this downtown fast-casual joint are good, solid burgers with crispy grill spots inside soft, eggy buns. Diners order from a chalkboard menu that spans a full wall, offering both DIY options and specialty burgers like the Texan, which makes good use of grilled onions and barbecue sauce, and the Thai, held together with a swipe of peanut butter that pairs deliciously with a sweet chili sauce and crunchy Asian slaw. Hot sweet-potato tots are the required side order. Lunch and dinner daily. 137 E. Ohio St., 426-5280. $ R Bistro CONTEMPORARY

A pioneer more than a decade ago with new menus every week and a host of local sources, chef-proprietor Regina Mehallick continues to stick to her guns with pristine, tastes-like-what-it’smade-of seasonal cuisine that has earned her James Beard Award nominations four years running. Lightly dressed salads, hearty soups, and chutneys begin the multi-course experience here, with plenty of duck, lamb, pork, and seafood showing up for the entrees, often with a rustic side or an international inspiration.

Lunch Tues.–Fri., dinner Wed.–Sat. 888 Massachusetts Ave., 423-0312. V $$$

Vanilla-bean creme brulee at Plat 99

Morton’s The Steakhouse STEAKHOUSE Like most outposts of this popular steakhouse, the darkened basement location lends to the clubby, secret-society feel. Showmanship plays a big part here. The happy-hour bar menu, with tender and juicy steak sandwiches, mini crabcakes, and clever miniature wedge salads, is a hit. Dinner daily. 41 E. Washington St., 229-4700. $$$$ Napolese ✪ PIZZA This spot dishes out Martha Hoover’s take on pizza—thin-crusted, blistered Neapolitan-style, and iconoclastically topped. Chef Tyler Herald offers light-and-earthy numbers like the T Bone Burnett, with fennel, asparagus, portobello mushrooms, and chevre. Affordable quartinos of vino rule, along with the housemade gelato. Lunch Mon.–Fri., dinner daily.

V $$ 30 S. Meridian St., 635-0765.

The Oceanaire Seafood Room ✪ SEAFOOD Befitting the Art Deco–inspired environs, decadence infuses every part of the experience at The Oceanaire, from martinis shaken tableside to a shareable dome of golden hash browns. A plate of oysters is a must.

Entrees such as Skuna Bay Salmon Black and Blue, dirty with caramelized onions and bleu-cheese butter, and Seared Hawaiian Tuna, rare with pickled ginger, soy sauce, and Wakame seaweed salad, hit the mark.

Lunch and dinner Mon.–Fri., dinner Sat.–Sun. 30 S. Meridian St., 955-2277. V $$$

Osteria Pronto ITALIAN Nestled within the JW Marriott confines, Osteria Pronto offers a concise, balanced menu of modern and traditional Northern Italian dishes. Purists will be pleased to find gnocchi, lasagna, and pizza Margherita offered, while bolder palates might opt for the Spaghetti Vecchio Mondo with Tuscan meatballs and red or meat sauce. Lunch and dinner daily, breakfast Sat. 10 S. West V $$ St., 860-5777.

Palomino CONTEMPORARY Settle into the banquettes that line the bar area and sample roasted garlic and cambozola cheese plates, flatbread pizzas, and hearty prime rib or rigatoni Bolognese. It would be hard to order wrong here, but the chicken under a brick and fragrant, fully loaded paella get our highest regards. Sicilian doughnuts, served with warmed Nutella and chocolate tiramisu, are a must for dessert. Lunch Mon.–Sat., dinner V $$$ daily. 49 W. Maryland St., 974-0400.

Plat 99 SMALL PLATES

In a tiny prep area that backs up to the bar, the nimble gray-smocked chefs of Plat 99 assemble a handful of distinguished small plates like pinwheels of rare beef and arugula sprinkled with black Turkish salt, braised pork-belly sliders sticky with cherry chutney, paper-thin elk carpaccio, and a flight of oysters. The food struggles for attention, competing with a flamboyant drink menu organized along a boozy timeline and the lush lounge decor of the Alex-

Revolucion CANTINA Mexican folk art fills this funky Fountain Square cantina run by Radio Radio mastermind Tufty Clough and decorated in three acts: a Lucha Libre– themed dining room, a surf-inspired back room, and a grass-skirted tiki bar out back. The menu is brief but appropriately filled with a selection of tacos stuffed into double tortillas and served basket-style with fried pinwheel chips called chicharrones de harina. Of note: the vegetarian tacos, which seem to change at the kitchen’s whim—grilled mushrooms and squash with black beans, perhaps, or potatoes, poblanos, corn, queso fresco, and crema. DIY squirt bottles of hot sauce provide a full range of firepower. The taps pull plenty of local craft brews, plus a daily $1 half-pint. But the spicy margarita, rimmed with salt and chili and garnished with whatever hot pepper the back bar has on hand, has emerged as the house favorite. Dinner Tues.–Sat. 1132 Prospect St., 423-9490.

V$

Rook VIETNAMESE-INSPIRED Restaurateur Ed Rudisell (of Siam Square and Black Market) and co-owner–chef Carlos Salazar (formerly of Oakleys Bistro) begin this tasting tour of Asia with a lineup of inspired banh mi sandwiches. Here, the humble paper-wrapped sub is delicately layered with ingredients like sour sausage, peanut-curry beef, spiced tofu, or the standard Vietnamese cold cuts and pates—then garnished with cilantro, pickled and fresh veggies, slices of jalapeño, and a swipe of mayonnaise. The recipes sway from tradition, as with the savory-sweet Crow’s Nest, a flavor bomb stuffed with rosy-hued chunks of Chinese barbecue pork, as tender as slow-cooked pig can be and yet exotically redolent of Five Spice. A warm bag of house-fried pork cracklings or

MENU GUIDE 2014 | IM 21

shrimp chips completes the meal at this shotgun space wedged in among the artsy startups of the Hinge building in Fletcher Place. The decor resembles an alley in Saigon, where the banh mi is a street-vendor staple. Lunch only Mon., lunch and dinner Tues.–Sun. 719 Virginia Ave., 7595828. V $

Ruth’s Chris Steak House ✪ STEAKHOUSE It is easy to forget that this good-looking steakhouse is a chain. An elegant setting offers the proper background for excellent steaks with the chain’s standard sizzling butter. The staff’s favorite, the bonein cowboy ribeye, is ours as well, ordered medium-rare with a bleu-cheese crust for added richness. Friendly, well-trained service delights. Dinner daily. 45 S. Illinois St., 633-1313. $$$$

ate wilting point—play strictly by the book. The same goes for the fresh shrimp-and-chicken spring rolls packed tight and tidy inside a filament of rice paper, and the crab Rangoon, fried crisp around the fluffiest sweet cream-cheese filling. Some of the more specialized dishes, like a tender, chunky-style eggplant stir-fry and a mellow catfish curry, play second fiddle to the more-familiar noodles—and the popular lunch specials (which include a tiny, crisp egg roll and a cup of spicy-tart lemongrass broth) pare down the Thai cuisine canon to a dozen options. Still, every plate hits its mark, perhaps by virtue of Rudisell’s Thai-born wife, Sasathorn. Lunch and dinner daily. 936 Virginia Ave., 636- 8424. V $$

Santorini Greek Kitchen GREEK/MEDITERRANEAN Owners Taki and Jeanette Sawi load plates with heaping helpings at this popular standby. Tomato balls and spaghetti with gyro meat shine, and an app combo is more than enough for a meal with creamy hummus, buttery tiropita, and baba ganoush. Luckily, many entrees come with a side of exquisite lemon-roasted potatoes. Lunch and dinner Mon.– Sat., dinner Sun. 1417 E. Prospect St., 917-1117. V $$

MEXICAN The packed crowds at this eatery line up for all the essential Mexican choices—you’re likely to find a cross-section of the eastside population: housepainters on break, vested hipsters ready for an ethnic adventure, suited gents escaping downtown’s stress. They’re nursing horchata and tucking into roasted-pork tacos. Skip the too-thin guac and order the elotes (Mexican-style grilled corn). Follow with a Torta de Milanesa (a crunchy breadedbeef sandwich). It’s one massive meal for the price.

Lunch and dinner daily. 1642 E. New York St., 917-0095.

MOROCCAN Chef-owner Anass Sentissi prepares paella, slow-roasted leg of lamb, couscous, beautifully presented lidded tajines, and a delightfully creamy saffron-scented fettuccine Alfredo. The enclosed front patio and small dining room lined with colorful tiles make it hard to leave at meal’s end. Lunch Mon.–Fri., dinner daily.

V $$ 621 Fort Wayne Ave., 917-0131.

Shapiro’s Delicatessen ✪ DELI Hot pastrami and corned-beef sandwiches on rye have drawn long lines at this local institution for more than a century. Shapiro’s Reuben contends for the city’s best, and heartier fare such as potato pancakes, stuffed cabbage, and matzo-ball soup are satisfying standbys.

Breakfast, lunch, and dinner daily. 808 S. Meridian St., 631-4041. $$ Shula’s Steak House STEAKHOUSE The elaborately rehearsed meat-cart presentation feels more like shtick than luxury these days. But this steakhouse inside the Westin hotel has not lost its reverence for prime cuts. Filets from the chain’s own breed of Angus cattle star on a menu of slabs fit for linebackers—the leaner the cut, the better. Side dishes come a la carte and cover the standard steamed, creamed, and starched food groups.

Breakfast, lunch, and dinner daily. 50 S. Capitol Ave., 231-3900. $$$ Siam Square THAI Part of that first wave of good restaurants to venture into the blue-collar territory just south of downtown, Fountain Square’s Thai-food favorite (an Ed Rudisell original) is still going strong. It’s not because the menu is on the cutting edge of anything. Soothing red and green curries—redolent of coconut milk, Thai chili paste, and fresh veggies sauteed to the appropri-

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Jockamo Upper Crust Pizza PIZZA Owner Mick McGrath puts his spin on pizza with an extra-crisp crust and offbeat combos such as the Slaughterhouse Five (meaty, of course) and the Mediterranean, with hummus, olives, tomatoes, and cheese. Start with a spinach salad—among the best in town. Stop by on Saturdays and Sundays to score a huevos rancheros pizza with eggs and chorizo. Lunch and V $$ dinner daily. 5646 E. Washington St., 356-6612.

La Parada

Saffron Cafe

Scotty’s Brewhouse PUB GRUB This local chain originated in college towns, and the frat-party vibe remains: Hi-def TVs hang from every available rafter, and bar towels serve as napkins. Diners are spoiled for choice; the 10-page menu offers items like deep-fried dill chips with horseradish sauce and buildyour-own burgers from a list of 30 toppings and add-ons.

Lunch and dinner daily. 1 Virginia Ave., 571-0808. $$

fare. In a dining room full of carved chairs and vibrant color, diners order entrees such as achiote-marinated pulled pork served with a tortilla cup of black beans and fried plantains. A massive lamb shank inside a banana leaf is a worthy indulgence. Lunch and dinner daily. 2444 E. Washington St., 636-1250. V $$

$

The Legend

Delicia

St. Elmo Steak House ✪ STEAKHOUSE This century-old steakhouse serves as the unofficial ambassador of downtown—walls carry decades’ worth of celebrity photos, the burnished bar hearkens to an earlier era, and the servers remain starched and bowtied. The drill remains the same as well: a generous martini; a shrimp cocktail with the infamously hot sauce (the only appetizer available); the bean soup or tomato juice; the wedge; and one of the large steaks. Finish the evening with a delicious Elmo Cola in the lounge upstairs. The glass Coca-Cola bottle comes with fun accessories: Kentucky bourbon, imported Italian maraschino cherries, and Madagascar vanilla beans. Dinner daily. 127 S. Illinois St., 635-0636. $$$$ Tavern on South CONTEMPORARY

Benefiting from a prime location steps from Lucas Oil Stadium, this two-story eat-drinkery is decorated in rustic tones that give it the feel of a civilized sports bar. Dandified classics such as a bacontopped bison burger and duck-confit tacos keep the tables filled. Lunch and dinner Mon.–Sat. 423 W. South $$ St., 602-3115.

AMERICAN COMFORT This favorite feels like a comfortable old haunt, even on a first visit. Two comfortable yet sophisticated dining rooms have rich Craftsman details and motifs, and the bar seats fill up with regulars.

A bargain at just $8, Dad’s Crunchy Chicken—a breast dredged in breadcrumbs, sauteed, and then baked—arrives on a plate heaped with mashed potatoes and vegetables. Lunch and dinner Tues.–Sat. 5614 E. Washington $$ St., 536-2028.

Rock-Cola 50s Cafe DINER Inside a low-slung cinderblock building painted over in an American Graffiti motif, diner-style breakfast and lunch platters get the short-order treatment in a counter-side kitchen that has seen its share of burgers and fried mushrooms. Serving sizes keep the Styrofoam clamshell in business: A breaded pork fritter nearly eclipses its plate, and the Mile High Club— buttressed by three pieces of Texas toast—replaces the tassled toothpick with a steak knife. A full order of homemade biscuits and gravy costs $4.99, and the $7.99 Trailer Park covers a large order of hashbrowns with three scrambled eggs, ham, green peppers, onions, and melted cheese. Splurge on the cherry flavoring (30 cents) in your Coke. Breakfast, lunch, and dinner daily (closes at 7 p.m.). 5730 Brookville Rd., 357-2233. $

NORTH SUBURBAN INCLUDES Carmel, Fishers, Noblesville, Westfield, Zionsville

EAST INCLUDES Beech Grove, Irvington, New Palestine

El Sol de Tala MEXICAN This festive Mexican eatery provides Indy with some of the area’s most authentic south-of-the-border

Arni’s AMERICAN CLASSIC

Burgers and pizza are highlights at this family-friendly favorite, which also has a Greenwood location. You’ll find comfort-food classics like spaghetti and meatballs and a wide range of sandwiches, from gyros to Reubens. Lunch and dinner daily. 4705 E. 96th St., 571-0077. V $$

Bazbeaux PIZZA See Downtown listing for description. 111 W. Main St., Carmel, 848-4488. V $ Blu Moon Cafe BREAKFAST/BRUNCH

While its affable staff makes the space welcoming, it’s the promise of chorizo-andtomato gravy with onion-sage biscuits that compels you to call an impromptu breakfast meeting. At lunch, the jalapeño giardiniera makes the grinder panini impossible to forget. Breakfast and lunch Mon.–Sat. 200 S. Range Line Rd., Carmel, 844-8310. V $

Biaggi’s Ristorante Italiano ITALIAN Italian classics rule the day at this casual spot, which boasts a wine room (and a menu of affordably priced wines from around the world). Chef specialties include bacon-wrapped dates, fettuccini with lobster, and a white-chocolate bread pudding. Lunch and dinner daiV $$ ly. 14299 Clay Terrace Blvd., Carmel, 818-1777.

BoomBozz Taphouse PIZZA A brick-and-stone–accented pizza spot in Cool Creek Commons, BoomBozz offers a bevy of specialty pizzas, including a worth-the-carbs Pollotate. This garlicky pie comes topped with slices of chicken and roasted potatoes, red onions, and asiago and mozzarella cheeses. The Hamilton Housewife cocktail (a clever concoction of metabolism-boosting green tea with citrus vodka and torn basil) is refreshing and distinctive.

Lunch Fri.–Sun., dinner daily. 2430 E. 146th St., Carmel, 843-2666. V $ Bub’s Burgers and Ice Cream BURGERS/FAST FOOD Walls at this spot on the Monon Trail in Carmel are covered with photos of past patrons who have eaten “The Big Ugly,” a full-pound burger (after it’s been cooked); the tasty elk burgers are practically health food by comparison. Chili, chicken sandwiches, waffle fries, and crunchy beer-battered onion rings round out the menu. Lunch and dinner daily. 210 W. Main St., Carmel, 706-2827. $$

Detour—An American Grille CONTEMPORARY Plates focus mainly on sandwiches, salads, and wraps, but a short list of entrees covers steak, seafood, and a juicy citrus-grilled chicken breast. The Triple Bypass is a two-pound stack of shaved Italian beef with spicy giardiniera and melty mozzarella atop a 30inch baguette. Lunch and dinner daily. 110 W. Main St., V $$ Carmel, 571-0091.

King Chef ASIAN Lightly breaded “crystal” shrimp with walnuts, yuishan pork with veggies, and off-the-menu curry noodle dishes prove that this spot is a cut above the rest. If you’re a fan of a good, tangy hot-and-sour soup, order a quart to go. King Chef’s version is finished with a distinct hit of pepper and vinegar. Lunch and dinner daily. 8664 E. 96th St., Fishers, 842-8989. V $$

Divvy

Kona Grill

SMALL PLATES With at least 80 sharable dishes, this chic,

SEAFOOD Among the more-traditional fare at this eat-

lively City Center favorite is no place for the indecisive (or kids—patrons must be at least 21); even vegetarians and celiacs can find dozens of tasty options. A good rule of thumb is to order two or three items per person over the course of a full meal. The crock of rich, slightly spicy corn creme brulee is now legendary, and new pork drumettes—more like individual meaty ribs with a thick, sweet blackberry barbecue sauce—will be soon. The Toppers page alone offers a choice of nine spreads and 12 “foundations” (from English cucumbers to fried biscuit bites) for 108 possible combinations. You can’t go wrong nibbling fluffy whipped feta on olive oil–drenched rustic bread in the expansive bar. The menu gets extra points for designating which items are gluten-free, lactose-free, and vegan. Lunch and dinner Mon.–Sat. $$ 71 W. City Center Dr., Carmel, 706-0000. V

ery with popular outdoor tables is a miso-sake–marinated sea bass served with veggies and fried rice that melts in the mouth, as does macadamia-nut chicken paired with garlic mashed potatoes and steamed string beans. Lunch and dinner daily. 14395 Clay Terrace V $$ Blvd., Carmel, 566-1400.

E. Miracle KOREAN/SUSHI Fans of DIY Korean barbecue gather around grilling stations for gogi gui (bite-sized lettuce wraps that you load up with succulent grilled meat and fish). Straightforward starters include curry egg drop soup, egg rolls, and gyoza as well as more daring Korean-style pancakes, including the Bin Dae Tuck— made with beef, pork, kimchi, bean sprouts, and scallions. Sushi is no afterthought either, as fresh nigiri, sashimi, and maki rolls arrive on beautifully presented boats. Lunch and dinner Mon.–Fri., dinner only Sat., dinner 3–9 p.m. Sun. 11003 Allisonville Rd., Fishers, 570-6666. V $$

Eggshell Bistro Bub’s Cafe BREAKFAST/BRUNCH

Located just blocks south of its burger-serving cousin, this bustling, homey cafe serves soups, salads, and sandwiches, as well as breakfast all day.

One plate-sized blueberry pancake is big enough to curb an adult appetite, and the huge egg sandwich is a delicious gut-buster. Breakfast and lunch daily. 220 2nd St. V$ SW, Carmel, 844-2822.

Cafe Patachou BREAKFAST/BRUNCH See Downtown listing for descrip-

tion. 4733 E. 126th St., Carmel, 569-0965.

Ciao by Villaggio ITALIAN An early-2013 name change and a renovation to the historic storefront that houses this Italian favorite in Zionsville ushered in new owners. But chef Emilio Cento, who opened Il Villaggio in 2003, still heads the kitchen, serving up his solid takes on Italian staples such as pillowy gnocchi and lasagna with both Bolognese sauce and bechamel. Creative twists include a Spirtosa salad with strawberries and feta, and generous spheres of risotto stuffed with sausage, peas, and Gorgonzola. Dense, coffee-rich tiramisu is a must, especially when shared on the rooftop terrace.

Dinner Tues.–Sat. 40 S. Main St., Zionsville, 733-3600. $$$

Matteo’s Ristorante Italiano ITALIAN This spot off of the Noblesville square oozes character. The menu boasts plenty of fresh seafood, wine-based sauces, and sauteed veggies. Bowtied servers deftly move the courses along and talk up the offerings with authority. Don’t miss the Pollo Amore sauteed in marsala-cream sauce and topped with prosciutto and mozzarella. Lunch Mon.–Fri., dinner Mon.–Sun. 40 N. 9th St., Noblesville, 774-9771. $$

BREAKFAST/BRUNCH Tastefully bedecked in vintage signage and repurposed cafe furnishings, Eggshell Bistro’s tiny tables get crowded with plates of fare: Truffled eggs with Hawaiian pink salt are served with toasted brioche, and a small mound of sweet-potato hash gets a dollop of lime-zested creme fraiche. A detailed menu of hot beverages includes chicories, specialty Blue Bottle coffees, and Kyoto Cold Drip iced coffee, prepared by way of an elaborate slow-drip method that uses glass beakers.

Breakfast and lunch Tues.–Sun. 51 W. City Center Dr., Carmel, 660-1616. V $$

Mitchell’s Fish Market SEAFOOD A sophisticated chain, Mitchell’s has everything for the seafood-lover. Skip the ordinary appetizers in favor of the seared ahi tuna, fresh and accented with sushi rice and apricot ale. Close to a dozen types of fish are flown in fresh daily and are offered with one of four treatments; we particularly like the Chilean sea bass with the soy sauce–based Shang Hai preparation.

Lunch and dinner daily. 14311 Clay Terrace Blvd., Carmel, $$$ 848-3474.

The Hamilton Restaurant CONTEMPORARY This cheery nook greets diners with small-town friendliness and then surprises them with polished, flavorful dishes. The flaky and crusty crabcake makes a wonderful prelude to the seafood stew, a platter of ravioli with shrimp bathed in a white-wine sauce, and the justifiably famous citrusy hummingbird cake. Lunch Mon.–Fri., dinner Wed.–Sat. 933 Conner St., Noblesville, 770-4545. V $$

Naked Tchopstix ASIAN There is more than sushi at this trendy eatery, though it is hard to think past the Maui Roll, with its sweet slices of mango atop avocado, asparagus, cream cheese, and shrimp tempura. Some lesser-known options—like the Spicy Seafood with stir-fried shrimp, calamari, scallops, vegetables, and Chinese hot chili peppers—are worth sampling. Lunch and dinner daily. 3855 E. 96th St., V $$ 569-6444.

India Sizzling INDIAN The tandoori (clay-oven–style) cuisine of northern India merges beautifully with the spicy, coconutdoused cuisine of the southern region here. We especially like chef and owner Dakshina Moorthy’s authentic dum biryani, a Middle Eastern–influenced dish cooked with lamb, chicken, beef, or vegetables. Lunch and dinner Tues.–Sun. 11301 Village Square Ln., Fishers, 845-5500.

Noah Grant’s Grill House & Oyster Bar SURF AND TURF Nothing is simple at this cozy suburban dining spot where no steak goes unslathered, and rare is the side dish sent out untouched by bacon or cheese. The broad menu ranges from elaborate sushi combinations to a dense baseball-cut sirloin encrusted with crawfish. Dishes with an Asian influence shine, like a single crab Rangoon as fat and sweet as an apple dumpling and seared ahi coated in black sesame

V$

Chatham Tap Restaurant & Pub PUB GRUB See Downtown listing for description. 8211 E. 116th St., Fishers, 845-1090. V $

V

The Local Eatery & Pub ✪ CONTEMPORARY The dining room here is surprisingly family-friendly, juxtaposed with the sophistication of Derek Means and Craig Baker’s local-pub menu. Playfully risque starters range from tender, deep-fried frog legs dunked in remoulade to a puff-pastry–topped rabbit potpie, and the cheesesteak sandwich features braised beef tongue in place of sirloin. A pan-fried trout comes stuffed with lemon-dressed arugula and a cool potato salad— typical of the kitchen’s simple plating that brings out the flavors of the dishes. Required order for the table: the ultra-creamy white cheddar mac ’n’ cheese, tinged with bits of bacon lardon. Lunch and dinner daily. 14655 N. Gray Rd., Westfield, 218-3786. V $$

V $$

MENU GUIDE 2014 | IM 23

seeds. Dessert is a must, either the rich butter cake served in its own stemmed bowl or a moist block of bread pudding doused in Wild Turkey honey-bourbon sauce. Dinner Tues.–Sun. 65 S. 1st St., Zionsville, 732$$$ 2233.

Patrick’s Kitchen and Drinks AMERICANA Patrick Mullen’s endearingly homey dining room feels like a tiny countryside pub. Dishes do not veer far off the beaten path of standards: a grilled ribeye with potato wedges and sauteed squash, flatbread pizzas too teeny to share, and a wonderful Cajun shrimp fettuccine stocked with plump shrimp and andouille. Breakfast, lunch, and dinner Tues.–Sun. 175 $$$ S. Main St., Zionsville, 733-8755.

Peterson’s ✪ CONTEMPORARY Despite numerous staff changes in

the kitchen, this clubby northside favorite has been the place since 1999 to be seen and to get one of the city’s most innovative and elegant meals. Now chef Ricky Hatfield, an Ivy Tech grad with experience at McCormick & Schmick’s and Sullivan’s Steakhouse, carries on the tradition in dishes such as a luscious, jewel-like beet salad, rich coffee-rubbed short ribs, and mustard-glazed pork tenderloin, as well as trumped-up accompaniments ranging from crab mac ’n’ cheese to delectable creamed spinach. Desserts are a must here, whether the playful doughnuts or a towering slice of stately German chocolate cake.

Dinner Mon.–Sat., brunch Sun. 7690 E. 96th St., 598– $$$ 8863.

Petite Chou FRENCH-INSPIRED The most tempting dishes take Martha Hoover’s stylish-comfort-food formula in a decadent direction: a creamy, warm mushroom duxelles starter, clouds of goat cheese on simply dressed greens. The duck-fat–fried chicken, a weekly special, is becoming a new local legend. To top it all off, Petite Chou has done for crepes what Cafe Patachou did for cinnamon toast. The sweet-or-savory dilemma is no contest: dessert. The brown-sugar version delivers a riot of textures with gooey caramelized filling, velvety bananas, and sugar that crystallizes into chewy nubs as you eat. Breakfast, lunch, and dinner Tues.–Sat. 14390 V $$ Clay Terrace Blvd., Carmel, 566-0765.

Pizzology ✪ PIZZA Neal Brown’s Pizzology delivers with authentic Neapolitan-style pies. Hand-kneaded crusts are topped sparsely with fresh ingredients and cooked in an 800-degree wood-burning oven. Try the Lombardy, a sauceless treat with smoked mozzarella, ParmigianoReggiano, arugula, and savory prosciutto. If pizza isn’t your thing, the pappardelle with braised pork shoulder is a solid choice. Lunch and dinner daily. 13190 Hazel Dell V $$ Pkwy., Carmel, 844-2550.

Plum’s Upper Room CONTEMPORARY Perched above Main Street, this beloved restaurant space has never been short on charm. Now fresh-faced chef Jeremiah Clark is infusing youth and flair into some distinctly sophisticated kitchen offerings. His nightly specials, such as Chilean sea bass with Parmesan risotto and sorrel, or sweet-potato agnolotti with pickled beet stems, include plenty of produce sourced from local purveyors. Pastry chef Erica Caputo’s confections range from homey sticky toffee pudding and lemon-thyme pound cake to ice cream infused with balsamic or pistachio. Stop in on Wednesdays for jazz. Dinner Tues.–Sat. 112 S. Main St., Zionsville, 8735577. $$$

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Puccini’s Smiling Teeth PIZZA This funky pizzeria serves up innovative combinations on chewy crusts. Specialty pies include the Twice Baked, with potatoes, bacon, and buttermilk-herb dressing, and the Campfire, with smoked sausage, onion marmalade, Gorgonzola, and rosemary. Lunch Mon.– Fri., dinner daily. 11695 Fall Creek Rd., 842-2356; 8993 E. 116th St., Fishers, 579-0572; 13674 N. Meridian St., Carmel, 580-0087. V $$ Rosie’s Place BREAKFAST/LUNCH

Which is more comforting: hearty breakfast and lunch classics, like brown-sugar oatmeal pancakes and oozy grilled-cheese sandwiches, or a cozy feel-good vibe? Well, take your pick, because there’s plenty of both here. Enjoy a lazy morning—the all-day breakfast menu offers a terrific riff on the classic eggs Benedict: a split biscuit with poached eggs and shaved ham covered in sausage gravy and cheese. And one choice is conveniently made for you: any lunch sandwich absolutely must include house-cut sweet-potato fries.

The only thing left to decide is how many gooey butter cookies to take home. Breakfast and lunch daily. 68 N. V$ 9th St., Noblesville, 770-3322.

Ruth’s Chris Steak House ✪ STEAKHOUSE See Downtown listing for description.

9445 Threel Rd., 844-1155. $$$$ Scotty’s Brewhouse PUB GRUB See Downtown listing for description. 3905 E. 96th St., 574-0101. $$ Stanford’s Restaurant & Bar SURF AND TURF With its glossy mahogany trim, businessman-sleek martini bar, and hard sell on an Eat, Drink, and Earn rewards program, this handsome replacement for Kincaid’s at Clay Terrace can’t hide its corporate-chain branding. The menu is packed with safe bets like grilled salmon salad and beerbattered fish and chips, and the requisite soupedup mac ’n’ cheese. Elaborate saucing accompanies the serviceable steaks (as in a bleu cheese–crusted filet in a pool of thick balsamic demi-glaze) and burgers (there is a Surf & Turf Kobe version topped with Dungeness crab and a drizzle of bernaise). Dessert arrives in all forms of decadence, including a molten-centered chocolate cake. Lunch and dinner daily. 14159 Clay Terrace Blvd., Carmel, 575-9005. $$$

Pizzology

Stone Creek Dining Co. CONTEMPORARY A sprawling menu is the highlight of this mini-chain with a rustic backwoods vibe. The spicy garlic-shrimp appetizer is a winner, and a salmon salad is a good bet. Lunch daily (Zionsville, Noblesville), dinner daily, brunch Sun. 4450 Weston Pointe Dr., Zionsville, 873-9700; 13904 Town Center Blvd., Noblesville, V $$$ 770-1170.

Upland Carmel Tap House PUB GRUB Bloomington’s Upland Brewery gives its casual dining experience some Carmel upgrades with this Monon Trail–area tasting room. A patio strewn with lights and a window wall that slides open to the outdoors bestow the dining room with a rugged, laidback feel— even though the restaurant sits at the end of a nice, new strip mall. Start with a plate of hummus and the $8.95 beer sampler—a lazy Susan of seven half-pint pours.

Hulking, juicy burgers are made of Fischer Farms beef or locally sourced buffalo and are as expertly cooked as the nightly Farm to Table steak. The menu gives plenty of love to vegetarians, with options such as tofu soft tacos and a meatless breaded tenderloin as tasty as the State Fair original. Lunch and dinner daily. 820 E. 116th St., Carmel, 564-3400. V $$

Tues.–Sun., brunch Sun. 1001 Broad Ripple Ave., 253-1001. $$

The Aristocrat Pub PUB GRUB The Aristocrat’s reputation as a welcoming, unpretentious pub with hearty fare has solidified since reopening in fall 2012 after a fire. This beer-focused restaurant serves straightforward dishes, including a delicious breaded, plate-sized tenderloin sandwich, deeply seasoned and dressed with mustard, pickle, lettuce, and tomato. The 60 taps rotate, but strong, dark varieties and playful, lesser-known batches from Indiana brewers win a connoisseur’s heart. Breakfast, lunch, and dinner daily. 5212 N. College Ave., 283-7388.

V $$

The Barking Dog Cafe CONTEMPORARY The menu at this New England– influenced restaurant is tweaked seasonally, but perennial favorites include luscious clam chowder and a cheddar-ale version with a gentle kick of chili powder. During the dinner hour, look for a constantly changing menu using local ingredients, including loaded cheeseburgers, rich housemade soups, fresh and flavorful salads, oysters, fried clams, and frites. Lunch and dinner Tues.– Sat. 115 E. 49th St., 924-2233. $$

This welcoming cafe dishes out excellent housemade fare in a bright and cozy dining room. Belly up to the counter and watch them whip up made-to-order brown-sugar and buttermilk hotcakes right before your eyes, and take in the scent of thick bacon sizzling on the grill. Breakfast and lunch Tues.– Sun. 809 Conner St., Noblesville, 674-8668. V $

Woodys Library Restaurant CONTEMPORARY Old-town Carmel has grown up around Kevin Rider’s warm, bookish restaurant housed in a renovated Carnegie library (circa 1913). Though hearty pork chops and steaks headline the entrees, the menu—itself a bit of a tome—continues to evolve in surprisingly delicious ways. Most intriguing is the chapter on comfort food. Homemade potpies place a delicate puff pastry atop rich, well-seasoned stew with baby carrots, onions, and green beans. Lunch and dinner daily, brunch V $$$ Sun. 40 E. Main St., Carmel, 573-4444.

NORTHEAST INCLUDES Broad Ripple, Castleton, Fortville, Geist, Keystone at the Crossing, Meridian-Kessler, Nora, SoBro

3 Sisters Cafe BREAKFAST/BRUNCH This homey restaurant has its vegetarian fans hooked on groovy dishes like Waldorf salad with edamame and plenty of gooey meat-free sandwiches. But carnivores have discovered the D’nai, a slow-roasted ham-and-kale sandwich. All-day breakfast does not fail, with made-to-order tofu scrambles among the offerings. Breakfast and lunch daily, dinner V $$ Mon.–Sat. 6360 Guilford Ave., 257-5556.

Bazbeaux PIZZA See Downtown listing for description. 811 E. Westfield Blvd., 255-5711. V $$ Bent Rail Brewery INNOVATIVE Beer is, of course, the main event at this latest venture from Craig Baker and Derek Means of The Local Eatery & Pub fame. It’s scheduled to open in February 2014; expect Smoking Goose charcuterie and other small plates, plus a diverse array of sandwiches, from meatball parmesan to peanut butter and jelly. 5301 N. Winthrop Ave. $ Boogie Burger BURGERS Third-of-a-pound patties are dressed to the nines here, in combos such as grilled pineapple, Swiss, and ham (Maui Wowie) or bacon, onion rings, and barbecue sauce (Wild Wild West). Fans of bleu cheese and garlic geek out over the indulgent Boogie Fries. Hand-dipped shakes seem like overkill, but they are hard to resist. Lunch and dinner daily. 1904 E. Broad Ripple Ave., 255-2450. $ Broad Ripple Brewpub PUB GRUB You can’t go wrong with the mainstays at Indiana’s oldest operating microbrewery: a creamy beer-cheese crock, indulgent Scotch eggs, crunchy fish and chips, and a sharable Ploughman’s Platter. But a good selection of meatless options—like the garden tacos with veggie crumbles and tangy tomatillo guacamole, a sloppy Joe, and not one but two types of veggie burgers—has made the place very popular with local vegetarians. Did we forget to mention the beer? Expect a large selection of English-influenced brews (read: ESB), a crisp Kolsch, and an aromatic “Hopsicle.” Lunch and dinner daily. 840 E. 65th St., 2532739. V $$

10-01 Food & Drink MODERN COMFORT

Opened in the summer of 2011, this stylish Broad Ripple restaurant renovation with a spacious patio promised “Midwestern comfort food with a culinary twist” but faltered at first. Now that talented veteran chef Dan Dunville is heading up the kitchen, the menu delivers on that promise with a superlative scallop appetizer, excellent salads, a succulent steak sandwich, and perhaps the moistest, most flavorful fried chicken in town. Lunch and dinner

BREAKFAST/BRUNCH See Downtown listing for descrip-

tion. 4911 N. Pennsylvania St., 925-2823; 8691 River CrossV$ ing Blvd., 815-0765.

Canal Bistro Mediterranean Grille GREEK/MEDITERRANEAN This cozy, canal-side spot in Broad Ripple is a prime people-watching destination that also serves up heaping platefuls of Mediterranean fare. Start with an order of garlic-feta french fries. Then, go for the spicy tilapia, topped with frizzled onions and spicy tahini. Or choose a skewer of lamb, beef, or shrimp: a foot-long sword across the plate loaded with deliciously charred meat and veggies. Lunch and dinner daily. 6349 Guilford Ave., 254V $$ 8700.

Capri Ristorante ITALIAN Whether you select a seat in the softly lit dining room, at the old-school bar, or on the vine-draped outdoor patio, entrees such as chicken and grilled Italian sausage sauteed in white wine and rosemary or Tortellini alla Papalina in a sauce of crimini mushrooms and prosciutto satisfy. Spaghetti and miniature veal meatballs are a testament to the restaurant’s authentic roots.

V Lunch and dinner daily. 2602 Ruth Dr., 259-4122. $$

Uptown Cafe BREAKFAST/LUNCH

Cafe Patachou

Brugge Brasserie GASTROGRUB Diners who venture past the mussels and pommes frites are rewarded with meats cooked in Belgian beers, such as a duck confit “sandwich” with dried cherry–and-lambic compote. Under crepes: beerbattered cod with endive slaw. As for beer, order a Tripel, a big and brightly colored brew with a smooth and sweet finish. Lunch and dinner daily. 1011 E. Westfield Blvd., 2550978. V $$

Cooper’s Hawk Winery & Restaurant CONTEMPORARY This chain brings the wine-country experience to the Midwest masses. Some of the more overwrought dishes (a trio of beef medallions, for instance) try a little too hard to please, but the heavyhanded treatment works for excellent gnocchi carbonara, perfectly creamy and thick with pancetta and rotisserie chicken, and a hefty salmon fillet atop a mound of mashed potatoes drizzled with wasabi butter. Lunch and $$$ dinner daily. 3815 E. 96th St., 574-9463.

Corner Wine Bar WINE BAR Broad Ripple denizens know to expect little more than a nice glass of albariño at this wine bar. The kitchen misses more than it hits when it comes to mains (over-embellished salmon, cold and flavorless crab-stuffed mushrooms). Instead, fill up on starters.

If available, get the fromage plate, the plat de pate cut with cream cheese, a cup of tomato-orange soup, a roasted-beet salad, and a glass of wine. During the summer, the wraparound patio brings a touch of Paris to the sports-bar–dotted landscape. Dinner daily. 6331 V $$ Guilford Ave., 255-5159.

Daddy Jack’s CONTEMPORARY Diners in the know have been flocking to the clubby Daddy Jack’s since 1990. Our favorite entree is the crunchy red grouper, a thick fillet coated in lemon-pepper breadcrumbs and Parmesan, served with a lemon-wine sauce. Among the hearty beef options, go for the whiskey-pepper steak, a 14-ounce New York strip coated with black peppercorns and topped with teriyaki bourbon sauce. Lunch and dinner Mon.–Sat. 9419 N. MeV $$$ ridian St., 843-1609.

Delicia NEW LATIN With soft ambient lighting, glass arched accents, white-glazed brick walls, and exposed woodwork, this is not your typical Latin spot; the moreupscale fare melds all the styles of that culture, not representing just one country or cuisine. Every meal at Delicia starts with sancocho, a tasty shot of broth flavored with chicken and pork. Regional wines and cocktails dominate the drink menu, including prickly-pear cactus juice and mercifully not-too-sweet margaritas.

Among a variety of rotating dishes, these emerge as

MENU GUIDE 2014 | IM 25

winners: the rich, delectable queso fundido with chorizo, melted Chihuahua and panela cheeses, and a tomato-poblano sauce; a trio of juicy scallops carefully wrapped with Serrano ham and topped with matchsticked radishes, microgreens, and a fantastic lemoncava sauce; and the velvety, not-too-soggy tres leches sponge cake. Dinner Tues.–Sun. 5215 N. College Ave., 925-0677. V $$

Eddie Merlot’s SURF AND TURF

This sprawling Fort Wayne–based chain is big on gilded picture frames, menus the size of stone tablets, and other not-so-subtle touches.

Theatrics get the upper hand in the case of a few items: shrimp cocktail with a dry-ice presentation and an exquisite, scarlet-centered Wagyu ribeye. But the dishes do not disappoint, from a warm artichoke dip that focuses more on the veggie than the cream base to a rustic bone-in filet. Dinner daily. 3645 E. 96th St., 846-8303. $$$$

Fat Dan’s Deli DELI You don’t have to be a Cubs fan to appreciate this no-frills SoBro sandwich shop paying homage to Windy City staples and regional beers. Hotdogs, like the loaded Chicago-style version, don’t disappoint. But burgers win the day, especially when they honor more distant cities, such as the Fat Havana burger, stacked up like a Cuban sandwich with house-smoked pork. Among the slow-cooked favorites from the smoker, a piled-high brisket sandwich vies to be the best in town. Lunch and dinner daily.

5410 N. College Ave., 600-3333. (NE) V $ Fire by the Monon MODERN AMERICAN The inviting spot in a house on a

side street in Broad Ripple boasts two outdoor dining areas, 16 Indiana drafts, and simple small-batch cocktails. The Inferno burger (Angus beef topped with aged cheddar, pulled pork, and two onion rings) is juicy and flavorful, perfectly complemented by the hand-sliced onion rings. Lunch and dinner daily. 6523 Ferguson St., 252-5920. V $$

Fleming’s Prime Steakhouse STEAKHOUSE We’ve seen this flick before: asparagus draped over slabs of red meat accompanied by mashed potatoes, creamed spinach, and quartered iceberg under a creamy dressing. With several other chains dishing out equally well-executed chophouse standards within a few miles, it’s not always clear what sets this kitchen apart. We, however, return for the wine. On any given night, wine director Trad Ireland can be found tableside, demystifying and decanting bottles from the restaurant’s 2,400-strong inventory. Dinner daily. 8487 Union Chapel Rd., 466-0175. $$$ Good Morning Mama’s BREAKFAST/BRUNCH Its standard pancakes, eggs, and coffee always satisfy, but the menu at this repurposed auto-repair shop is also full of surprises, like warm and gooey deep-fried Italian biscuits, and eggs scrambled with spaghetti and Parmesan or simmered in Pomodoro sauce. The Hawaiian Loco Moco is a well-executed version of the rice–and-brown-gravy island standard, and the corned-beef hash uses shredded potatoes and hunks of meat as a base. And why not start the weekend early with a round of mimosas? Breakfast and lunch V$ Tues.–Sun. 1001 E. 54th St., 255-3800.

H2O Restaurant & Sushi ✪ CONTEMPORARY High-quality ingredients abound— in the bright tuna tartare; the Golden Madai Crudo

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with orange, parsley, edamame, and yuzu tobiko; and the Two Brothers roll that wraps tuna, avocado, cilantro, and jalapeño with salmon. The evolving non-sushi menu has a local focus, evidenced in offerings such as a steamed bun with Gunthorp Farms pork belly, pickles, Sriracha, hoisin, and scallions.

Dinner Tues.–Sat. 1912 Broad Ripple Ave., 254-0677.

V $$$

Harry & Izzy’s ✪ CONTEMPORARY See the Downtown listing for V $$$$ description. 4050 E. 82nd St., 915-8045.

Hollyhock Hill FAMILY DINING

In the land of chic small plates and craft cocktails, there’s an old haunt that hasn’t touched a trend—and is cherished for doing just that. At Hollyhock, they ignore the scoffers and stick with what’s worked since the place opened in 1928: comfort in the form of chicken. Among the frilly tables, servers dole out platters of skillet-fried goodness paired with mashed potatoes, corn, green beans, and buttermilk biscuits with apple butter. Dinner only Tues.–Sat., lunch and dinner Sun. 8110 N. College Ave., 251-2294. $$$

Jasmine Thai THAI This elegantly dressed restaurant serves both standard and adventurous dishes such as red-curry duck and lettuce rolls with dried shrimp, lime peel, ginger, and peanuts. A varied menu includes curries, fried rice, noodles, and plenty of seafood dishes. Lunch and dinner daily. 4825 E. 96th St., 848-8950. V $ Kona Jack’s Fish Market & Sushi Bar SEAFOOD Nautical ropes and fish tanks at this Hawaiianthemed spot announce that no white tablecloth awaits you. And yet, from the first course, it’s smooth sailing.

The crunchy grouper and pan-fried walleye are favorites.

Don’t miss the sesame-seared ahi topped with a teriyaki plum-wine sauce. Lunch Mon.–Fri., dinner Mon.–Sat. $$ 9419 N. Meridian St., 843-1609.

La Chinita Poblana TACOS If you thought food trucks were the only place to get funky fusion tacos, head to this wee walkup serving Mexican and Asian-inspired street food. Vibrant flavor combos include red curry–marinated skirt steak with avocado and crema, as well as stellar fish tacos with flaky, yellow-curry blackened tilapia, chipotle mayo, and pickled cabbage. Wash them down with not-too-sweet aguas frescas. Lunch and dinner daily.

927 E. Westfield Blvd., 722-8108. V $ Late Harvest Kitchen ✪ CONTEMPORARY Ryan Nelson’s chic solo project hit the ground running with a comfort-food menu that delivers. Top Chef versions of old-school family-table dishes like chunked kielbasa (on a base of mustard spaetzle browned in dill butter) and fork-tender braised short ribs delight. There is always a whole fish on the menu. Fans of shredded hash browns hit the starchy jackpot with a shared side of Potatoes Minneapolis, and dessert centers on the decadent sticky toffee pudding. Dinner Mon.–Sat. 8605 River Crossing $$$ Blvd., 663-8063.

Mama Carolla’s Old Italian Restaurant ITALIAN Don’t go here for culinary innovation or spoton authentic Italian, but do visit if you want heaping plates of pasta and charm galore. The setting, a 1920s villa with a cozy bar, intimate dining rooms, low lighting, and a fireplace (and, for summertime, a vinecovered patio) makes this beloved eatery a popular

date spot. As does the accessible menu, with dishes like veal medallions smothered in Gorgonzola sauce, creamy pesto-covered ravioli, and various seafood entrees tossed with buttery pasta. Dinner Tues.–Sat. 1031 E. 54th St., 259-9412. V $$

MaMa’s House Korean Restaurant ✪ KOREAN Here the food centers around authentic Korean cuisine, with elaborate DIY dinners that come with a plate of uncooked meat, hot coals for cooking it, and around a dozen side dishes of starters, including pickled garlic, fish cakes, daikon, and, of course, kimchi.

First-timers should try the bulgogi, a traditional dish of strips of lightly marinated beef, or the dolsot bibimbop, a big bowl of veggies, rice, and beef cooked together in a sizzling stone bowl and topped with an egg. Lunch and dinner daily. 8867 Pendleton Pike, 897-0808.

V $$

Mediterrano Cafe MEDITERRANEAN At the plentiful, popular lunch buffet, start with the cracked-wheat soup with lentils in a lemony tomato base or some excellent falafel, light and bright green from parsley. Entrees include ghormeh sabzi, with lamb and kidney beans in a tangy sauce with dried Key limes, and fesenjoon, with fall-off-thebone chicken in a puree of walnuts and pomegranate molasses. Lunch daily. 5941 E. 86th St., 595-0399. V $$ Meridian Restaurant & Bar ✪ UPSCALE COMFORT A changing of the guard in the kitchen last year ushered in subtle menu tweaks at this Meridian-Kessler standard, housed in a stylish 21st-century log cabin. Chef Layton Roberts, formerly of Mesh, has brought his own spin to Meridian’s upscale hearty favorites. Caramelized-onion soup with horseradish-and-chive Havarti is now available aside the classic smoked corn puree. Well-garnished house-smoked salmon, shrimp and grits, textbook local chops, and playful desserts round out the menu.

Lunch Mon.–Sat., dinner daily. Saturday brunch. 5694 V $$$ N. Meridian St., 466-1111.

Naked Tchopstix ASIAN See North Suburban listing for description. 6253 V $$ N. College Ave., 252-5555.

Napolese ✪ PIZZA See Downtown listing for description. 114 E. 49th St., 925-0765; The Fashion Mall, 705-0765. V $$ Northside Kitchenette BREAKFAST/LUNCH Rattan-style pendant lamps and an exposed-beamed ceiling give this casual dining room a touch of big-city elegance. So does the food (which includes grab-and-go meals, too). The all-day breakfast menu offers excellent riffs on all the classics (omelets dotted with olives, spicy biscuits and gravy, and French toast with Nutella). For lunch, sandwiches include the Roast Beef (thinly sliced, tender meat under field greens, tomato, and a horseradish–sour cream sauce) and the Mile High Reuben (corned beef, Swiss, apple sauerkraut, and Thousand Island on rye). Lunch daily, breakfast Sat. V$ and Sun. 6515 N. College Ave., 253-1022.

The Northside Social CONTEMPORARY The swanky Social offers cocktails and comfort cuisine with equal panache. Sip a colorful martini while perched atop a stool at the bar, or sink into an upholstered bench in the dining room to nosh on seared, stuffed pork chops, beef-and–bleu cheese fondue, and creamy mac ’n’ cheese made more grownup with pancetta, proscuitto, and peppered bacon. Dinner daily. 6525 N. College Ave., 253-0111. V $$$

Ocean Prime SURF & TURF This chain restaurant sharply packaged as

a fine-dining haunt offers impressive cuts of wet-aged steaks and gourmet riffs on seafood. Succulent halibut sits on a bed of veggies and peppers, and a slice of foie gras adds depth to a tuna steak. The outdoor bar feels like Club Med. Cocktails are gorgeous, but weak. Dinner $$$ daily. 8555 N. River Rd., 569-0975.

Petite Chou FRENCH INSPIRED See North Suburban listing for desV $$ cription. 823 Westfield Blvd., 259-0765.

Puccini’s Smiling Teeth PIZZA See North Suburban listing for description. 3944 E. 82nd St., 842-4028; 1508 W. 86th St., 875-9223; 7829 Sunnyside Rd., 823-0027. V $$ Recess ✪ PRIX FIXE Every night, at chef-owner Greg Hardesty’s

one-meal/one-price eatery, a different four-course lineup is explained briefly on a paper-slip menu and then fleshed out with competent flourish by servers dressed casually in H&M. Recent hits have included a buttery hunk of king salmon on a puddle of sweet guajillo squash puree, a pair of seared scallops in a truffled potato broth that called for slurping down to the last drop, and sweetbreads tangled in fresh pasta with capers and currants. Dinner Tues.–Sat. 4907 N. College Ave., 925-7529. $$$

Room Four ✪ CONTEMPORARY Echoing the school theme of Recess

next door, Greg Hardesty offers a casual take on haute cuisine in a shotgun dining room of molded chairs and wall-length booths. The daily menu generally includes a choice of two to four appetizers and four entrees. That means surprises ranging from grilled beef-heart kabobs to egg salad with shaved Serrano ham and arugula. Do not underestimate the addictive qualities of the Candy Bar Cookie, Hardesty’s only reference to dessert. Dinner Tues.–Sat. 4907 N. College Ave., 925-7529. $$

Sakura SUSHI Sakura hasn’t changed in all its years of no-nonsense nori-rolling. And it has no reason to. The decor is still soft ’80s mauve and oak, the servers haven’t lost their disconnected efficiency, and those barstools haven’t gotten any more comfortable. Sakura’s softshellcrab roll set the standard for crunchy sushi years ago, and the unagi rivals any eel in town. Lunch Mon.–Sat., dinner Mon.–Sun. 7201 N. Keystone Ave., 259-4171. V $$

Sandra Rice & Noodles VIETNAMESE Authenticity rules at this Geist neon eatery offering up an ever-evolving roster. Lettuce wraps, spring rolls, and light calamari shine among appetizers, and while the menu features tasty salads, go for the lemongrass pork chop, the black-pepper catfish, or the unusual caramelized pork. Lunch and dinner daily. 10625 Pendleton Pike, 823-8323. V $$ Sangiovese ITALIAN The main draw of this Italian eatery is topnotch service, thanks to knowledgeable waitstaff who are comfortable making wine recommendations. The food is enjoyable, though basic. The deck out back offers one of the most striking al fresco spots in town. Dinner V $$ daily. 4110 E. 82nd St., 596-0731.

Sapporo Japanese Steakhouse & Sushi Bar ASIAN Sapporo offers something a little different: a sushi bar, an enormous indoor koi pond, and charming attention not just to entertaining the crowd, but to accommo-

Fried chicken at 10-01 Food & Drink

dating families. All the familiar theatrics are employed here, in a subdued atmosphere that complements the dishes prepared by the tableside chef. Lunch and dinner daily. 6342 E. 82nd St., 570-7333. V $$

Seasons 52 CONTEMPORARY

This casual outpost of the Darden chain dynasty has polished its formula to an appealing sheen. Many menu items are 475 calories or less, with a focus on fresh, seasonally inspired foods. Diners munch on flatbreads and molten crab-stuffed mushrooms before entrees that range from tender quail breast to cedar-plank salmon are brought out. The dessert course is fun, with the server presenting the table with a candelabrum of shot-glass tastes. Lunch and dinner daily. 8650 Keystone Crossing, 846-5252. V $$

Shalimar Restaurant INDIAN Piping-hot vegetable samosas, lamb curry, spicy chicken tikka masala, saag paneer, swordfish tandoori, and other traditional Northern Indian dishes make this longtime Broad Ripple spot a favorite. Wash it all down with a mango lassi, beautifully concocted from yogurt, milk, mango, sugar, and the merest hint of cardamom.

Lunch and dinner daily. 1043 Broad Ripple Ave., 4651100. V $$

Simeri’s Italian Restaurant ITALIAN A family-run operation whose red-sauce recipe was passed down through the generations, Simeri’s does its red-checked tablecloths proud with a simple paper menu of Italian-American classics and a revolving chalkboard lineup that might include drunken sausage Diablo, homemade lasagna with Parmesan cream sauce, or even pulled-pork pizza. The diners of Geist consider the stripmall spot a neighborhood haunt—with the big screens tuned to IU and bar taps focused on local brews—but the housemade meatballs and baskets of pepperoni-twisted breadsticks are worth the drive to the far-northeast side.

Dinner daily. 10410 Olio Rd., Fortville, 589-8557. $$ Some Guys Pizza Pasta Grill PIZZA Favorites among fans of the wood-fired pizzas include the barbecue chicken and The Bomb, topped with sausage, pepperoni, peppers, and onions. Penne pasta with tomato vodka sauce is a rich, creamy choice, and lasagna is worth sampling if you stop in on the first weekend of each month. Lunch Tues.–Sat.,dinner Tues.–Sun. 6235 N. Allisonville Rd., 257-1364. V $$ Sullivan’s Steakhouse STEAKHOUSE All the house-of-meat basics combine here in a clubby atmosphere. The steaks (Sullivan’s is

MENU GUIDE 2014 | IM 27

known for its bone-in Kansas City strip) come with a wedge of iceberg with bleu cheese, but spend a little extra for the spinach salad instead, drizzled with bacon dressing and topped with red onion. Great desserts and potent cocktails complete the meal. Lunch Mon.–Fri., $$$$ dinner daily. 3316 E. 86th St., 580-1280.

much. But the sushi shines, and the servers couldn’t be nicer. Specialties like the Sun Roll (tuna, salmon, and crab) burst with complex flavor, and the Mistake Roll is a must-order. Wasabi is also one of the few places in town to serve brown-rice sushi. Lunch and dinner daily. 5025 V $$ E. 82nd St., 594-1188.

Taste Cafe & Marketplace CONTEMPORARY During the daylight hours, brunchers and light lunchers queue up at the refrigerated deli case to place orders for fancified eggs and toast—like a deep-dish strata with veggies and pesto or truffled eggs adorned with asparagus and Swiss—at SoBro’s original foodie oasis. On sun-dappled weekend mornings, its outdoor tables are the most coveted spots in town, and the crowds continue until lunchtime, when a cone of garlic-flecked frites alongside the standard pear-and-Roquefort salad or curried chicken salad stand out among the perennial favorites (plus the most decadent little pot de creme). But on Wednesday and Thursday evenings, the kitchen goes all out with a dinner menu that trends toward heavy, aggressively flavored mains as elaborate as a center-cut filet (fortified with housemade boursin cheese, caramelized onions, and bourdelaise sauce) and a decadently fatty grilled bacon chop—pork’s answer to the Porterhouse. A la carte sides range from chilled beets to a Greek orzo salad to Southern-style braised collards seasoned with smoked pork and banana peppers. A surprisingly adept bartender shakes up a handful of house cocktails behind the deli counter–turned–bar top. Breakfast and lunch daily, dinner Wed.–Thurs. 5164 N. College Ave., 925-2233.

Zest! Exciting Food Creations CONTEMPORARY This eclectic SoBro eatery boasts an extensive 14-page menu. For dinner, resist the temptation to plow through the tin can filled with superb pretzel rolls and Just Pop In’s ginger-curry popcorn to save room for Baja-style tacos. The golden fried fingers of cornmeal-crusted whitefish are heaped on two tortillas and dressed with crunchy shreds of chipotle-flavored cabbage, carrots, and an herbaceous streak of creamy mayo. Lunch and dinner Tues.–Fri.; breakfast, lunch, and dinner Sat.; breakfast and lunch Sun. 1134 E. 54th St., 466-1853.

V $$

Thai Taste Restaurant THAI A light, textbook version of pad Thai is a solid bet at this strip-mall eatery in Castleton that flies somewhat under the foodie radar. But full-flavored curries, rich soups, and impressive whole fish, deep-fried or steamed in a banana leaf, set this place apart as an authentic original. Stop in on Thursday for the popular dinner buffet, which offers all vegetarian options on the first Thursday of the month. Lunch and dinner Tues.–Sun. 5353 E. 82nd St., 578-9722. V $$ Three Wise Men Brewing Company PIZZA Furnished with picnic tables, retired oak barrels as cocktail tables, and an oversized U-shaped bar, the space creates a friendly atmosphere for taking in cold ones and crispy thin-crust pizza. The crust is made with Golden Zoe IPA, providing the right balance of crunch.

Toppings include mortadella from Smoking Goose and double-applewood-smoked bacon from Moody Meats. The house chips are addictive. Lunch and dinner daily. 1021 Broad Ripple Ave., 255-5151. V $$ Twenty Tap PUB GRUB It’s no surprise that this SoBro spot highlights a rotation of 38 regional draft beers. What you don’t expect is such a clever food menu to accompany your pint. The small dining room features an earthy, industrial informality, perfect for sharing a basket of puffy fried cheese curds or diving into a serving of pimento mac ’n’ cheese, a house favorite. A Cuban sandwich pays tribute to the location’s former tenant, Northside News—a sweet and delicious gesture. The kitchen also plays nice with non-carnivores, offering several inspired meat-free entrees along the lines of a roasted mushroom Reuben. Lunch and dinner Mon.– Sat. 5406 N. College Ave., 602-8840. V $ Wasabi on 82nd SUSHI Set in a nondescript strip mall just west of Castleton Square Mall, Wasabi on 82nd doesn’t look like

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V $$

NORTHWEST INCLUDES College Park, Eagle Creek, Lafayette Square, Traders Point

Abyssinia ETHIOPIAN

This humble spot—where diners use a spongy sour flatbread known as injera in lieu of utensils—provides a thorough introduction to Ethiopian cuisine. Aficionados of East African food will be impressed by the seasoning of the stewed lamb, beef, spicy chicken, greens, lentils, and chickpeas. Try a stuffed meat or lentil sambusa pastry while you wait for your entrees. Lunch and dinner daily. 5352 W. 38th St., 299-0608. V $$$

Amalfi Ristorante Italiano ITALIAN Pasta gets the white-tablecloth treatment from the DiRosa family at this longtime favorite. Regulars get giddy when the server brings layered chicken lasagna Genovese to the table, but even the rich housemade soups and mac ’n’ cheese are worthy of the intimate setting. Lunch Mon.–Fri., dinner Mon.–Sat. 1351 W. 86th St., V $$$ 253-4034.

Athens on 86th GREEK/MEDITERRANEAN

Whether you select a large chicken gyro pita or the kota psiti—a roasted chicken with green beans and Greek potatoes—add an order of fries, servedwith feta, Mediterranean spices, and Greek dressing. The sampler platter, which gathers nearly everything in the menu onto one plate, is epic. Lunch and dinner Tues.–Sun. 2284 W. 86th St., 879-8644. V $$

El Puerto de San Blas MEXICAN Seafood rules at this authentic eatery.

Decadent shrimp nachos feature housemade chips and chunky cilantro-laced guacamole. The Chimpanchole (fish, shrimp, octopus, and crab cooked in cilantro-tomato sauce) and the Molcajete San Blas (a bowl overflowing with shrimp, octopus, and crab legs) showcase the kitchen’s mastery. Lunch and dinner daily. 3564 Lafayette Rd., 291-2800. V $$ Istanbul Cafe TURKISH You can go for straightforward selections at this stylish cafe and get a tender beef or chicken kabob with rice and veggies, or you can be more daring, starting with cubes of deep-fried calf’s liver; zucchini pancakes; and cabbage rolls stuffed with ground beef, lamb, and aromatic spices. Lunch and dinner daily. 1450 W. V $$ 86th St., 876-9810.

La Casa de los Mariscos MEXICAN Fish platters and Sunday-night mariachi bands headline at this Latin charmer. Start with scallop ceviche, as well as a plate of chunky guacamole served with both chips and saltines. Then move on to flaky fish fillets piled with chopped squid and crab, all smothered in hot cheese. For the true appetite at the table: the Huachinango Estilo Nayarit, a deep-fried golden-brown snapper served with earthy fries, rice, and salad. Just beware of the lightning-hot red sauce—or order it on the side. Lunch and dinner daily. 7940 N. Michigan Rd., 228-9555. V $$ The Loft at Traders Point Creamery CONTEMPORARY Since 2006, the restaurant at Zionsville’s Traders Point Creamery, housed in a gorgeously restored barn, has charmed diners with soaring ceilings, up-close views of the cheese-making process, and stunning vistas from a covered dining deck. Now chef Brandon Canfield, who completely revamped the restaurant, offers a menu worthy of the bucolic environs.

Entrees have included grass-fed beef, whey-fed pork, and bison, as well as vegetarian-friendly quinoa cakes and pastas. Recent offerings have included lobster tail with smoked paprika-rosemary and cilantro-lime-jalapeño butters, and Indiana onion pie. Homemade fruit pies and sundaes with the farm’s rich ice creams complete the farmstead experience. Lunch Mon.–Sat., dinner Tues.–Sun., brunch Sun. 9101 Moore Rd., Zionsville, V $$$ 733-1700.

Machu Picchu PERUVIAN The hearty, carb-laden meals at this humble westside eatery represent the diversity of Peruvian cuisine, from the seafood dishes of the Pacific to the more carnivorous and starchy fare of the Andes and the northern coast. Try one of the ceviches, and then move to the spit-roasted chicken. The succulent whole fried fish (plated up in the traditional head-totail style) is a delicious reward for the adventurous diner. Lunch and dinner daily. 5356 W. 38th St., 3888696. V $$ Oakleys Bistro ✪ CONTEMPORARY For proof that chef Steven Oakley’s vivid imagination has not waned since he opened this bastion of nouvelle cuisine in 2002, look no further than the dolloped mousses and drizzled oils that adorn the dishes here, oblivious to whatever cooking style is currently trending. The light, meticulously plated fare hails from another culinary era—when sprigs of fresh herbs and puddles of purees and gastriques provided the flavor, rather than heavy sauces and hunks of meat. Menu descriptions give clues as to what might arrive at the table, but remember this: Heads-up on anything that appears in quotes, such as a deconstructed Pecan “Pie” that comes out in tater-tot–sized components on a large white plate and a pressed-meat chicken “Coq au Vin” that looks nothing like the Julia Child standard.

Lunch and dinner Tues.–Sat. 1464 W. 86th St., 824-1231.

V $$$

Saigon Restaurant VIETNAMESE This family-run house of pho serves all of the essential appetizers, from chewy shrimp spring rolls to grilled tofu. From there, options are as straightforward as a banh mi sandwich, or as complex as a lidded clay pot of prawns in sweet sauce. Anything made with grilled pork is a winner, and an entire page of blended bubble teas (watermelon! red bean!) and shakes (avocado! durian!) is a smoothie-lover’s dream. Lunch and dinner Wed.–Mon. 4760 W. 38th St., 927-7270. V $$

Sawasdee THAI Long a favorite of Thai food–lovers in the know, this strip-mall eatery is hardly ever without a crowd clamoring for its aromatic soups and fresh curries. Appetizers can be a tad heavy, but the yum fruit salad is a refreshing way to start the meal. Both the tangy tom yum and the ultra-rich tom kah gai soups are a must. Lunch Mon.–Sat., dinner daily. 1222 W. 86th St., 844-9451. V $$ Squealers Award Winning Barbeque BARBECUE When a barbecue joint is decorated with as many awards as this one, you can trust you’ll find something to love among its “low and slow-cooked” BBQ options: pulled-pork sandwiches, smoked brisket, or tender award-winning baby-back ribs. Lunch and dinner daily.

5515 W. 86th St., 871-7427. $$

The Indigo Duck ✪ SOUTHERN GOURMET

At this low-country gourmet spot in downtown Franklin, the kitchen creates bold renditions of Southern standards, like fried green tomatoes with a chili-pickled shrimp, and tender pork loin served atop crispy-edged johnnycakes. Menu items are in constant rotation, but you can always expect richly embellished meats and layers of sauces. It’s all prepared with ingredients that are, whenever possible, sustainably and locally sourced—The Indigo Duck takes the farm-to-fork movement seriously. And while the cocktail list at this charming bistro may look froufrou, the wise imbiber will watch out: Drinks are seriously strong here. Lunch and dinner Tues.–Fri., dinner only Sat., brunch Sun. 39 $$$ E. Court St., Franklin, 560-5805.

Thai Spice THAI The kitchen at this bright and cheery restaurant gets creative with seafood, especially in the goon ob, a deeply fragrant serving of glass noodles, shrimp, and gingery broth, or the richly sauced catfish drizzled with coconut milk. Pineapple fried rice is piled inside a carved-out pineapple. Lunch and dinner Mon.–Fri., dinner Sat.–Sun. 2220 E. County Line Rd., 8812243. V $$

V $$

Tulip Noir BREAKFAST/BRUNCH This cafe sneaks healthy, organic ingredients into its tastes-too-good-to-be-nutritious (organic) pancakes, turkey meatball sandwich, and eggs Benedict with arugula and bell pepper. The hard part: deciding between quinoa ratatouille and the vegan lemon “pancakeys” topped with kiwi. Brunch agnostic? Get after the popular veggie quesadilla: The roasted seasonal vegetables, cocooned in a velvety layer of pepper-Jack cheese, rest within a crispy multigrain tortilla. Breakfast, brunch, and lunch Tues.–Sun. 1224 W. 86th St., 848-5252.

SOUTH SUBURBAN INCLUDES Franklin, Greenwood, Homecroft, Southport

Arni’s AMERICAN CLASSIC See North Suburban listing for

description. Lunch and dinner daily. 1691 Curry Rd., Greenwood, 881-0500. V $$

Augustino’s ITALIAN Old World ambience makes guests feel at home in this respected southside establishment.

The chef turns out dishes like a hearty lasagna carni smothered in sweet-and-savory red sauce and a heartwarmingly traditional rendition of spaghetti and meatballs. Lunch Mon.–Fri., dinner Mon.–Sat. 8028 S. V $$ Emerson Ave., 865-1099.

The Blind Pig PIZZA Located in the heart of old Greenwood, this relaxed pizza joint draws a dedicated clientele of regulars for live music and nightly beer-quaffing. The menu offers sandwiches and a host of fried appetizers, but the main attraction here is a pan-style pie topped with gobs of cheese. A flaky, buttery crust with a crispy edge of charred cheese around the perimeter puts this pizza a slice above typical bar fare. Breakfast, lunch, and dinner daily. 147 S. Madison Ave., Greenwood, 882-7892. $$

V $$

Stone Creek Dining Co. CONTEMPORARY See North Suburban listing for description. Lunch daily. 911 N. S.R. 135, Greenwood, V $$$ 889-1200.

Szechwan Garden CHINESE This is the place for such extreme-food options as pig stomach, aromatic beef heel, and frog legs (and other parts) sizzling in a dry pot. But for lovers of Chinese cuisine, this Lafayette Road standard provides a primer in spicy Szechuan staples, including delectable Dan Dan noodles bathed in chili oil, tender pork dumplings, crispy duck, and whole fish. The eatery accommodates groups well, with private rooms for karaoke parties in the back.

Lunch and dinner daily. 3649 Lafayette Rd., 328-2888.

V $$

yeasty hunks. It’s a proper prelude to old-school appetizers like oysters Rockefeller and butter-soaked escargot, salads tossed with inspired housemade dressings, and entrees with a skilled presentation. The Pipers Chef Steak arrives on a miniature loaf of bread to elevate it off of the sauced plate. A center-cut pork chop is topped with fried apples. Even the fish and chips come out in a newspaper-lined basket. For dessert, do not miss the chance to fall in love with the Pecan Ball all over again—or any of the handful of recipes from that long-shuttered Indy landmark, the L.S. Ayres Tea Room. Yes, that means Chicken Velvet soup is on hand. Lunch and dinner Mon.–Fri., dinner only Sat., brunch only Sun. 2130 W. Southport Rd., 888-7667.

WEST INCLUDES Brownsburg, Plainfield

Room Four

Jockamo Upper Crust Pizza PIZZA See East listing for description. 401 Market Plaza, Greenwood, 883-8993. V $$ Kabuto Japanese Steakhouse and Sushi Bar STEAK & SUSHI Knife-juggling and extravagant, Vegasstyle flames from one hibachi grill to the next make for an exciting evening even before the first bite is taken.

Chefs entertain customers while satisfying them with tasty spreads of filet mignon, scallops, and shrimp straight to the plate. Enjoy a house spider roll while you wait for the show to begin. Lunch and dinner daily. 8719 U.S. 31 South, Greenwood, 887-6000. V $$$

Black Swan Brewpub CONTEMPORARY This suburban brewpub proves that beer-friendly food doesn’t have to come out of a deep-fryer. Choose from well-dressed salads, generous sandwiches, Belgian-style mussels and frites, and the savory pie of the week (which could be anything from a chicken potpie to chili pie). Don’t miss the stuffed peppadew peppers. Lunch and dinner daily. 2067 E. Hadley Rd., Plainfield, 838-7444. $$ Dawson’s Too—Sticks & Stones CONTEMPORARY The menu at this spiffy addition to the far-west dining scene covers the gamut, from steakhouse standards to fast-casual innovations such as pan-seared chicken covered in rock shrimp. The fancified wedge salad adds pecans to the mix, and the French onion soup, sweet and thick under its threecheese crust, rivals any other version in town. Lunch and dinner Mon.–Sat. 773 E. Main St., Brownsburg, 8588400. $$

Oaken Barrel PUB GRUB Handcrafted ales are a must at this Greenwood sports bar, also one of Indy’s oldest breweries.

The Indiana Amber and Razz Wheat varieties are good bets, as are any of brewmaster Mark Havens’s seasonal offerings. Start with homemade chips with bacon dip.

For mains, the menu features burgers, pizzas, juicy steaks, and hearty pastas. The shepherd’s pie gussies up the traditional mashed potato dish with a molten layer of cheese. Lunch and dinner daily. 50 N. Airport $$ Pkwy., Greenwood, 887-2287.

The Iron Skillet

Pipers Restaurant AMERICANA Meals at this sprawling dining room/ catering hub begins with warm teacup bread, a tuft of dinner roll baked inside a cup, that you pull apart in

Stone Creek Dining Co. CONTEMPORARY See North Suburban listing for description. Lunch daily. 2498 Futura Pkwy., Plainfield, V $$$ 837-9100.

FAMILY DINING Platters of skillet-fried chicken and big bowls of buttered corn, mashed potatoes with chicken gravy, and green beans with bacon rule at this westside restaurant where everything from the flowered wallpaper to the antique furnishings suggests days gone by. Baking-powder biscuits, apple butter, and pickled beets round out the meal. Focus on the prize: fried chicken that channels the Sunday dinners of yore. Dinner Wed.– $$$ Sun., lunch Sun. 2489 W. 30th St., 923-6353.

MENU GUIDE 2014 | IM 29

Menu Directory THIS WAY TO HUNDREDS OF DELICIOUS MEALS!

What sounds good for dinner?

We have lots of ideas! Get inspired with the latest Indianapolis Monthly Menu Guide. From savory steaks to Neapolitan pizza to Baja-style tacos, something for every palate lies ahead. Flip through these pages to peruse complete menus from 27 top restaurants, and savor your options: new dishes, exciting eateries, the choices right in your neighborhood. You’re sure to find the restaurant that’s right for tonight. And tomorrow night. And next weekend. We got hungry just looking at these menus, and we think you will, too.

Cheers!

Acapulco Joe’s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 Arni’s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 Bent Rail Brewery. . . . . . . . . . . . . . . . . . . . . . . . . . . 34 Biaggi’s Ristorante Italiano. . . . . . . . . . . . . . . . . 35 Bluebeard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 BRU Burger Bar . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38 Chef Joseph’s at the Connoissseur Room. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39 Daddy Jack’s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41 Delicia . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42 The Eagle’s Nest . . . . . . . . . . . . . . . . . . . . . . . . . . . 43 Harry & Izzy’s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44 Hollyhock Hill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47 Indianapolis Colts Grille . . . . . . . . . . . . . . . . . . 40 Iozzo’s Garden of Italy . . . . . . . . . . . . . . . . . . . . . 48 Kona Jack’s Fish Market & Sushi Bar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49 Late Harvest Kitchen . . . . . . . . . . . . . . . . . . . . . 50 The Local Eatery & Pub . . . . . . . . . . . . . . . . . . . 51 Lorenzo’s Ristorante . . . . . . . . . . . . . . . . . . . . . . . . 52 Matteo’s Ristorante Italiano . . . . . . . . . . . . . . . 53 Mesh . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54 Noah Grant’s Grill House & Oyster Bar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55 Northside Kitchenette . . . . . . . . . . . . . . . . . . . . . 56 The Northside Social . . . . . . . . . . . . . . . . . . . . . . 58 Recess . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59 St. Elmo Steak House . . . . . . . . . . . . . . . . . . . . . 60 Stone Creek Dining Co. . . . . . . . . . . . . . . . . . . . 61 Zest! Exciting Food Creations . . . . . . . . . . . . 63

By Cuisine

American Classic

Arni’s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

30 IM | MENU GUIDE 2014

BRU Burger Bar . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38 Harry & Izzy’s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44 Hollyhock Hill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47

American Innovative

Bent Rail Brewery. . . . . . . . . . . . . . . . . . . . . . . . . . . 34 Bluebeard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 Chef Joseph’s at the Connoisseur Room. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39 The Eagle’s Nest . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43 Indianapolis Colts Grille . . . . . . . . . . . . . . . . . . 40 Late Harvest Kitchen . . . . . . . . . . . . . . . . . . . . . 50 The Local Eatery & Pub . . . . . . . . . . . . . . . . . . . 51 Mesh . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54 Northside Kitchenette . . . . . . . . . . . . . . . . . . . . 56 The Northside Social . . . . . . . . . . . . . . . . . . . . . . 58 Recess . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59 Stone Creek Dining Co. . . . . . . . . . . . . . . . . . . . 61 Zest! Exciting Food Creations . . . . . . . . . . . . 63

Italian

Biaggi’s Ristorante Italiano. . . . . . . . . . . . . . . . . 35 Iozzo’s Garden of Italy . . . . . . . . . . . . . . . . . . . . . 48 Lorenzo’s Ristorante . . . . . . . . . . . . . . . . . . . . . . . . 52 Matteo’s Ristorante Italiano . . . . . . . . . . . . . . . 53

Steak and Seafood

Daddy Jack’s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41 Kona Jack’s Fish Market & Sushi Bar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49 Noah Grant’s Grill House & Oyster Bar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55 St. Elmo Steak House . . . . . . . . . . . . . . . . . . . . . 60

Latin

Acapulco Joe’s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 Delicia . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42

By Location Downtown

Acapulco Joe’s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 Bluebeard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 BRU Burger Bar . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38 Chef Joseph’s at the Connoissseur Room. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39 The Eagle’s Nest . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43 Harry & Izzy’s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44 Indianapolis Colts Grille . . . . . . . . . . . . . . . . . . 40 Iozzo’s Garden of Italy . . . . . . . . . . . . . . . . . . . . . 48 Lorenzo’s Ristorante . . . . . . . . . . . . . . . . . . . . . . . . 52 Mesh . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54 St. Elmo Steak House . . . . . . . . . . . . . . . . . . . . . 60

North Suburban

Arni’s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 Biaggi’s Ristorante Italiano. . . . . . . . . . . . . . . . . 35 The Local Eatery & Pub . . . . . . . . . . . . . . . . . . . 51 Matteo’s Ristorante Italiano . . . . . . . . . . . . . . . 53 Noah Grant’s Grill House & Oyster Bar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55 Stone Creek Dining Co. . . . . . . . . . . . . . . . . . . . 61

South Suburban

Stone Creek Dining Co. . . . . . . . . . . . . . . . . . . . 61

West

Stone Creek Dining Co. . . . . . . . . . . . . . . . . . . . 61 Hollyhock Hill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47

CUISINE KEY

• •

• •

PRICE KEY (SEE MENUS)

$$$$ Entrees $30 or more $$$ Entrees $20–$30 $$ Entrees $10–$20 $ Entrees less than $10 31

Northeast

Bent Rail Brewery. . . . . . . . . . . . . . . . . . . . . . . . . . . 34 Daddy Jack’s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41 Delicia . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42 Harry & Izzy’s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44 Hollyhock Hill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47 Kona Jack’s Fish Market & Sushi Bar . . . . . 49 Late Harvest Kitchen . . . . . . . . . . . . . . . . . . . . . 50 Northside Kitchenette . . . . . . . . . . . . . . . . . . . . . 56 The Northside Social . . . . . . . . . . . . . . . . . . . . . . 58 Recess . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59 Zest! Exciting Food Creations . . . . . . . . . . . . 63

•

American Classic American Innovative Italian Steak and Seafood Latin

(NS) NORTH SUBURBAN I-465

96TH STREET

I-69

I-65

(NW) NORTHWEST MERIDIAN STREET

Menu Index

Northside Kitchenette

I-74

(NE) NORTHEAST I-465

38TH STREET

I-70 10TH STREET

(DT) DOWNTOWN

(E) EAST

(W) WEST

I-70

I-74

I-465 31

(SS) SOUTH SUBURBAN

I-65

Mon-Thu, 7AM to 9PM / Fri-Sat, 7AM to 10PM / Sun, 8AM to 8PM latin | menus

Under New Ownership with a renewed focus on quality & service

365 N Illinois St Indianapolis, IN 46204 ACAPULCO 317-637-5160 JOE’S Acapulco-Joes.com

Daily Drink Specials Sun is Absolut Day $4 drinks / Mon $2 Well drinks / Tue $3 Mexican bottle beer / Wed $5 Featured drinks / Thr $1 Bud draft & $2 Dos Eq draft / Fri $5 Margaritas / Sat Cabo Wabo $7 Margaritas & $3.5 Shots & $4.5 drinks Please ask about our 1 gallon Carry-Out Margaritas (That’s right Margaritas to go!)

Always ½ off for your second margarita!!!

Appetizers Chili Con Queso – Large $10.99 / Small 8.49 - Joe’s Famous Chili Rellenos – Large $11.99 / Small $7.69 -Potato Skins $9.49 -Nachos $10.79 -Guacamole – Large $7.99 / Small $4.99 -Acapulco Joe’s Mexican Pizza 8” $10.49 / 6” $8.79 Tacos/Burritos/Enchiladas Crisp Mexican Beef Tacos $8.39 Soft Shell Tacos $9.89 Burrito $11.59 Chimichanga $11.59 Seafood Chimichanga $12.69 Three Enchiladas $9.89 Tostadas Double $11.99 / Single $7.99 From The Grill Quesadilla Dinner $8.99 Quesadilla Deluxe $10.99 Beef or Chicken Fajitas $13.99 For The Gringo (served with natural cut fries) Steakburger $7.49 Breaded Tenderloin Sandwich $9.49 Grilled or Fried Chicken Sandwich $8.49 Chicken Tenders $7.49 Grilled Cheese Sandwich $5.49 Single Cheese Quesadilla $7.29 Joe's Lunch Specials Single Taco $6.59 Mi Tres Amigos $8.99 Burrito $8.99 Taco Salad $7.99 Quesadilla Deluxe $8.99 Merchant Lunch $6.99 3 Crisp Tacos $7.59 3 Nachos $6.59 Children's Menu Mac and Cheese $4.29 Chicken Fingers $4.99 PB & J Sandwich $4.29 Grilled Cheese Sandwich $4.29 Bambino Hamburger $4.99 Taco $4.99 Cheese Quesadilla $4.29 Breakfast Menu Spanish Omelette $7.99 Fluffy Cheese Omelette $6.99 Joe’s Famous Mexican Omelette $7.99 Huevos A La Mexicana $7.49 Huevos Rancheros $7.49 Bagel Breakfast Sandwich $4.99 French Toast $5.99 Oatmeal $3.99 Two Eggs with Meat $6.99 Two Farm Fresh Eggs – Any Style $5.19 Joe’s Breakfast Burrito $7.99 Hotcakes $5.99 Salads Avocado Salad $8.99 Grilled Chicken Fajita Salad $9.99 Taco Salad $8.99 Mexican Salad $7.99 Desserts Kid’s Dessert $1.59 Ice Cream Sundae $3.99 Mexican Fried Ice Cream $5.99

Joe’s Specialties 1. Acapulco Deluxe Dinner $13.79 Includes an enchilada, one crisp taco, one soft taco topped with chili con queso, Spanish rice 2. Combo Plate $11.99 One crisp taco, one Joe’s Style soft taco topped with chili con queso, one enchilada and 3. Mexican Dinner $10.89 One enchilada, one crisp taco, Spanish rice and frijoles. 4. Saltillo Especial $9.49 One crisp taco, one enchilada and frijoles. 5. Joe’s Style Soft Tacos $9.99 Three soft corn shells filled with taco meat, topped with delicious chili con queso. 6.

Tampico Special $11.99 One tostada (Joe’s own unique style), one soft taco and one enchilada. Muy sabrosa! 7. Tamale Dinner $11.99 Two husk wrapped pork tamales, Spanish rice and frijoles. 8. Monterey Special $9.49 One soft taco, one crisp taco and frijoles. 9. Mi Tres Amigos $10.89 One enchilada, one soft taco and one crisp taco.

Served bubbling hot and topped with sour cream.

365 N. Illinois St. Indianapolis, IN 46204 317-637-5160 www.acajoes.com

Joe's Specialties 1. Acapulco Deluxe Dinner HOURS $13.79 Includes an M-Thu: 7 a.m. - 9 p.m., enchilada, one crisp taco, F-Sa: 7 a.m. - 10 p.m., one soft taco topped with Su: 8 a.m - 8 p.m. chili con queso, Spanish rice 2.HOUSE ComboSPECIALTIES Plate $11.99 One crisp taco, Joe’sBeer, Margaritas,one Mexican Style soft taco topped with Platter, Acapulco Deluxe Combo chili con queso, one Fajitas enchilada and 3. Mexican DinnerDRESS $10.89 One enchilada, one crisp taco, Casual Spanish rice and frijoles. 4. $ $9.49 One SaltilloCOST Especial crisp taco, one enchilada ENTERTAINMENT N and frijoles. 5. Joe’s Style Y CREDIT CARD ACCEPTED Soft Tacos $9.99 Three soft BANQUET corn shells filledFACILITIES with taco N meat, CHILDREN topped with WELCOME Y delicious chili con queso. 6.

CHILDREN’S MENU N Tampico Special $11.99 Y CARRYOUT AVAILABLE One tostada (Joe’s own uniqueRESERVATIONS style), one softACCEPTED taco Y and one enchilada.

Muy Y WHEELCHAIR ACCESS sabrosa! 7. Tamale Dinner SERVICE Y $11.99BAR Two husk wrapped pork tamales, Spanish rice and frijoles. 8. Monterey Special $9.49 One soft taco, one crisp taco and frijoles. 9. Mi Tres Amigos $10.89 One enchilada, one soft taco and one crisp taco. Served bubbling hot and topped with sour cream.

MENU GUIDE 2014 | IM 31

Arni's Magazine Ad 11-11

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3:37 PM

Page 1

american classic | menus

ARNI’S

Indianapolis 4705 E. 96th Street Indianapolis, IN 46240 317-571-0077 Greenwood 1691 Curry Road Greenwood, Indiana 46143 317-881-0500 www.meetyouatarnis.com HOURS

M-Th: 11 a.m. - 10 p.m.; F-Sa: 11 a.m. - 11 p.m.; Su: 11 a.m. - 11 p.m.

HOUSE SPECIALTIES

Pizza, Pasta, Sandwiches

DRESS

Casual COST

$$

ENTERTAINMENT N CREDIT CARD ACCEPTED

Y

BANQUET FACILITIES

Y

CHILDREN WELCOME

Y

CHILDREN’S MENU

Y

CARRYOUT AVAILABLE

Y

RESERVATIONS ACCEPTED

Y

WHEELCHAIR ACCESS

Y

BAR SERVICE Y

Visit our website for complete menu

APPETIZERS

SALADS

Dig into the meatiest wings in town, served with celery sticks and choice of Famous Bleu Cheese or Buttermilk Ranch Dressing.

6 Jumbo Wings ~ 6.99 12 ~ 11.99 18 ~ 16.99 Buffalo • Honey Chipotle BBQ • Sweet Thai Chili Sesame Garlic Teriyaki • Manic Mustard Spicy Jamaican Jerk

Arni’s Famous Junior Salad

Wings Over Arni’s

Boneless Wings

Tender yet crispy breaded chicken chunks tossed in your choice of sauce ~ 8.99

Firecracker Shrimp

East meets West with deep-fried shrimp tossed with our spicy blend of sweet Thai chili sauce and tangy Dijon.

Served on a bed of lettuce and garnished with green onions and sesame seeds ~ 9.99

Magnificent Mushrooms

Fresh mushroom caps stuffed with a delectable blend of cream cheese, sausage, onions and spices. Topped with marinara sauce and mozzarella cheese, baked to perfection ~ 8.49

Jumbo Onion Rings

Thick cuts of sweet Spanish onions, lightly breaded and served with our Dijon horseradish sauce for dipping ~ 8.99

Loaded French Fries

A mountain of delicious seasoned fries smothered with melted cheddar, mozzarella and real bacon. Served with ranch ~ 7.79 Chili Cheese Fries ~ 9.99

Arni’s Garlic Bread with Cheese

Three buttery slices smothered with loads of melted mozzarella and served with marinara sauce ~ 4.99

Chili Nachos Supreme

Fresh greens with chunks of turkey, ham and mozzarella cheese garnished with radishes, green onions and croutons ~ 7.99 Arni’s Senior Salad ~ 9.99

Strawberry Spinach Salad

Fresh spinach leaves tossed with strawberries, red onion, bacon bits, bleu cheese crumbles and toasted almond slices ~ 7.99 With Grilled Chicken ~ 9.99 With Grilled Shrimp ~ 10.99

Apple Walnut Chicken Salad

Field greens, grilled chicken breast, seedless red grapes, apples, candied walnuts, celery and crumbled bleu cheese.

Tossed with our Dijon balsamic vinaigrette ~ 9.99

The Ava Rose Chop Salad

Chopped romaine and iceberg lettuce, bacon bits, diced turkey, garbanzo beans, tomato, red onion, mozzarella and Parmesan, all tossed in our cool herb vinaigrette dressing ~ 8.79

Southern Fried Chicken Salad

Deep-fried chicken tenders with lettuce, egg, tomato, green onion and cheddar cheese. Served with Honey Mustard ~ 9.99

Mediterranean Salad

Crunchy romaine lettuce, topped with red, green and yellow bell peppers, red onion, tomato, cucumber and kalamata olives. Served with our herb vinaigrette dressing ~ 7.99 With Grilled Chicken ~ 9.99 With Grilled Shrimp ~ 10.99

Crispy homemade tortilla chips piled high and covered with our spicy chili, melted cheddar and mozzarella cheeses, diced tomatoes, jalapeño peppers, green onions, black olives and served with a side of salsa and sour cream ~ 9.49 Add homemade guacamole ~ .99

Arni’s Cobb Salad

Fiesta Chicken Nachos

Thinly sliced Napa cabbage and romaine lettuce with grilled marinated chicken breast, red bell pepper strips, mandarin oranges, snow pea pods, toasted almond slices topped with crispy wonton strips. Served with Sesame Ginger dressing ~ 9.99

Crispy homemade tortilla chips smothered with spicy fajita seasoned chicken breast with melted cheddar cheese, roasted black beans and corn, red onion, diced tomato and jalapeños. Served with a side of salsa & sour cream ~ 10.99 Add homemade guacamole ~ .99

Sarah’s Sassy Spinach Nachos

Crispy corn tortilla chips topped with our homemade spinach dip, melted cheddar and mozzarella. Finished with sautéed mushrooms, diced tomato, black olives and jalapeños. Served with a side of Parmesan peppercorn dressing, salsa and sour cream ~ 9.29 Add homemade guacamole ~ .99

Deep-Fried Pickle Spears

Our delicious deli-style pickle spears lightly breaded and deep-fried. Served with our creamy Dijon dipping sauce ~ 7.79

Chicken Quesadilla

Flour tortilla stuffed with tender chicken breast strips, onions, bell peppers, roasted corn and black beans, and lots of cheese, lightly dusted with Cajun seasonings.

Served with salsa and sour cream ~ 8.79

Spinach Quesadilla

Our freshly made spinach dip, bacon, onions, mozzarella and cheddar cheeses. Served with salsa & sour cream ~ 8.79

Mozzarella Sticks

Mozzarella cheese sticks coated with a unique garlicbutter breading and served with marinara sauce ~ 6.99

Breadsticks (6)

Seasoned with garlic butter and Parmesan. Served with nacho cheese sauce and marinara for dipping ~ 4.99

Chicken Tender Basket

A big basket of delicious, lightly breaded deep-fried chicken tenders, served with BBQ sauce and honey mustard dressing ~ 6.99

SOUPS

Soup of the Day

Your server will fill you in on what’s cookin’ today Big Bowl ~ 4.99 Cup ~ 3.99

Homestyle Chili

So thick and meaty, you can eat it with a fork!

Served with cheddar and sour cream Big Bowl ~ 4.99 Cup ~ 3.99

Arni’s uses only trans fat free frying oil 20 IM 32 IM || MENU MENU GUIDE GUIDE 2014 2010

Served with your choice of dressing and garlic toast

Crispy lettuce topped with chicken chunks, mushrooms, green pepper, broccoli, tomato, egg, bacon and cheddar cheese ~ 9.49

Asian Chicken Salad

Cajun Chicken Caesar Salad

Grilled Cajun-seasoned chicken breast atop a bed of crisp romaine lettuce, red onions and roma tomatoes.

Tossed with our delicious creamy Caesar dressing and topped with Parmesan and croutons ~ 9.99 With Grilled Shrimp ~ 10.99

Rio Grande BBQ Chicken Salad

Romaine lettuce, black beans, roasted corn, red onions, cucumbers, diced tomatoes and ranch dressing topped with grilled barbecue chicken, shredded pepper Jack cheese and onion straws ~ 10.79 Small Tossed or Caesar Salad ~ 3.49

PLATTERS

Chicken Tender Platter

Breaded chicken tenders, crispy fries, and coleslaw, with honey mustard and barbecue sauce ~ 10.79

Breaded Shrimp Platter

For the shrimp lover! Tender shrimp, butterflied and lightly breaded, served with fries, coleslaw and cocktail sauce ~ 11.99

Fish ‘n Chips Platter

Delicate, flaky fish fillets lightly breaded and fried golden brown. Served with fries, coleslaw and tartar sauce ~ 10.99

FOR KIDS .

For ages 10 and younger.

Includes soft drink and choice of one Side Kix

Penne Pasta

With marinara or butter ~ 4.49

Dinosaur Chicken Chunks ~ 4.49 Mini Cheese Quesadilla ~ 4.49 Grilled Cheese ~ 4.49

Add Bacon ~ 1.00

Grilled Chicken Breast ~ 5.49 Macaroni & Cheese ~ 4.49 Bambino Cheese Pizza ~ 4.49 Mini Cheeseburgers (2) ~ 4.49 Mini Corn Dogs ~ 4.49

PASTA

Add a cup of so

Penne M

Chicken, roas served over pe

Pasta Pa

Penne noodle fresh spinach Parmesan cre

Voodoo P

A unique com Andouille sau spicy tomato

Shrimp D

Succulent gri zucchini and sauce, rich wi roasted garlic

Insanely

Our award-w creamiest wh

Chicken

Grilled chicke steamed broc peppers and garlic sauce o

Chicken Chicken

Chunks of cr spaghetti noo Topped with

Old Worl

Layers of lasa seasoned grou and ricotta ch

Spaghett Homema

BURG

Our half-pound Angus chuck, co served on a toas Gourmet Pretze

Crazy Ja

A sizzling thic and tangy bar cheddar chee

Chipotle

Our Angus b pepper sauce bleu cheese c

Arni Burg

Grilled mush cheese, thick Bistro sauce o

Aloha Bu

Juicy pineapp and Swiss che island experie

Patty Me

Topped with of sautéed on

Neo-Clas

Our half-pou cheese, lettuc toasted pretze

MSO Bur

Fresh sautéed with melted b

Bacon C

MINIServed with sea

Mini-Che

Three minis w and Bistro sau

Pork BBQ

Three delicio topped with c and coleslaw

Chicken

Three breade cheese, ranch

Arni's Magazine Ad 11-11

11/19/12

PASTA Add a cup of soup, house or Caesar salad for just 1.99

Penne Mediterranean

Chicken, roasted red peppers, artichoke hearts & pesto, served over penne with feta & Parmesan cheeses ~ 11.99

Pasta Palooza

Penne noodles tossed with chicken breast, mushrooms, fresh spinach and garlic in a sun-dried tomato Parmesan cream sauce ~ 10.99

Voodoo Pasta

A unique combination of grilled chicken breast, Andouille sausage, bell peppers and onion in a spicy tomato cream sauce ~ 11.99 apes, cheese.

Shrimp Diablo

Succulent grilled shrimp over spaghetti with zucchini and squash in a spicy, fire-roasted tomato sauce, rich with Parmesan and Gouda cheeses, roasted garlic and herbs ~ 12.99

Insanely Good Chili Mac

Our award-winning chili and beans atop a bed of the creamiest white cheddar cheese and macaroni ~ 9.99

Chicken Stir-Fry Pasta

Grilled chicken breast strips tossed with fresh steamed broccoli, peapods, zucchini, squash, peppers and onions in a delicious sesame garlic sauce over penne pasta ~ 10.99 Chicken Fettuccine ~ 10.79 ber

Chicken Parmesan

Chunks of crispy breaded chicken breast tossed with spaghetti noodles and our signature marinara sauce.

Topped with melted provolone cheese ~ 10.99

Old World Lasagna

Layers of lasagna noodles, zesty Italian sausage, seasoned ground beef, marinara sauce, mozzarella and ricotta cheeses baked ’til bubbling ~ 11.99 ith rips, h of es.

ons, ped .49

Spaghetti with Meatballs or Homemade Meat Sauce ~ 9.99

BURGERS

Our half-pound steak burgers are made with 100% Angus chuck, cooked to medium well or as requested and served on a toasted Onion Roll, Split Top Kaiser Roll or Gourmet Pretzel Bun with seasoned fries

Crazy Jake’s Famous BBQ Burger*

A sizzling thick and juicy burger smothered with sweet and tangy barbecue sauce, crisp bacon slices and melted cheddar cheese. Topped with onion straws ~ 9.99

Chipotle Bacon Bleu Burger*

Our Angus burger brushed with smoky chipotle pepper sauce, topped with bacon, cheddar and bleu cheese crumbles ~ 9.79

Arni Burger*

Grilled mushrooms, onion straws, American cheese, thick and hearty A.1. sauce and our special Bistro sauce on a grilled onion roll ~ 9.79

Aloha Burger*

Juicy pineapple bits, our spicy sesame garlic sauce and Swiss cheese combine for an exciting island experience! ~ 8.99

Patty Melt*

Topped with Swiss and American cheeses with plenty of sautéed onions on grilled marble rye ~ 8.49

Neo-Classic Pretzel Burger*

Our half-pound Angus patty topped with American cheese, lettuce, tomato, red onion and pickles on a toasted pretzel bun with our special Bistro sauce ~ 9.49

MSO Burger*

Fresh sautéed mushrooms and red onion with melted baby Swiss cheese ~ 8.49 Bacon Cheeseburger* ~ 8.99

MINI-SANDWICHES Served with seasoned fries Mini-Cheeseburgers*

Three minis with pickle, onion straws and Bistro sauce ~ 8.49

Pork BBQ Piglets

Three delicious pulled pork BBQ mini-sandwiches topped with cheddar cheese, crispy onion straws and coleslaw ~ 8.99

Chicken Littles

Three breaded chicken mini-filets with American cheese, ranch dressing and pickles ~ 8.99

3:37 PM

Page 2

SANDWICHES

TACOS & WRAPS

Arni’s Ham and Cheese

Baja Fish Tacos

Served with your choice of one regular side item

Thinly sliced ham piled high on our fresh split top bun with loads of gooey melted mozzarella cheese ~ 7.29 Pork Tenderloin Also available grilled!

A fresh center-cut tenderloin, breaded and deep-fried. Served with lettuce, tomato, red onion, banana peppers and mayo ~ 9.49

Pulled Pork BBQ Sandwich

Slow-roasted pulled pork, tossed in our sweet and tangy BBQ sauce, topped with onion straws and shredded cheddar on our new toasted onion roll.

Served with coleslaw ~ 9.49

Chicken Salad Sandwich

Homemade chicken salad, with grapes and walnuts, on a lightly grilled multi-grain bread ~ 8.49

Traditional Gyro

Pita filled with sliced ground lamb and beef, diced tomato, onion and lettuce, topped with tzatziki sauce ~ 8.99 Add feta cheese ~ 1.00

The Club

Served with your choice of one side item

Breaded salt and pepper seasoned tilapia, fresh cabbage, red onion, diced tomato, pepper Jack cheese and 1000 Island dressing all stuffed in two soft flour tortillas ~ 9.99

Chipotle Shrimp & Bacon Tacos

Two flour tortillas filled with grilled shrimp, smokey bacon bits, red onion, diced tomato, smoked Gouda cheese and spicy chipotle BBQ sauce ~ 9.99

Buffalo Chicken Wrap

Breaded chicken tenders smothered with Buffalo sauce and wrapped with chopped celery, tomato, cheddar cheese, ranch dressing and romaine lettuce in a flour tortilla ~ 8.49

Greek Wrap

Chicken strips, mixed greens, red onions, black olives, feta cheese, cucumber, tomato and yellow bell peppers, drizzled with herb vinaigrette and tzatziki sauce ~ 8.49

California Turkey Wrap

Smoked turkey, bacon, guacamole, mixed greens, provolone & ranch in a spinach tortilla ~ 8.49

Generous portions of smoked turkey breast, thinly sliced ham and hickory smoked bacon stacked high on grilled multi-grain bread with lettuce, tomato and mayo ~ 8.79

PIZZA

Ragin’ Cajun Chicken Sandwich

Original BBQ Pizza

Tender marinated chicken breast, grilled and topped with pepper Jack cheese, lettuce, tomato, pickle and chipotle mayo, topped with onion straws ~ 9.49

Chicken BLT

Grilled chicken breast, topped with bacon and American cheese. Served with lettuce, tomato and mayo ~ 9.49

The Reuben

Arni’s now offers a 10” gluten-free pizza crust ~ add 3.00

Deluxe Pizza 7" ~ 7.99

10" ~ 14.49

14" ~ 19.99

Sausage, onion, cheese and barbecue sauce 7" ~ 6.19 10" ~ 11.19 14" ~ 15.19

BBQ Chicken Pizza 7" ~ 7.99

10" ~ 14.49

The Philly 7" ~ 7.99

10" ~ 14.49

14" ~ 19.99 14" ~ 19.99

Traditional favorite with corned beef, sauerkraut, Swiss cheese and Thousand Island dressing served on grilled marble rye ~ 8.99

Chicken & Portabella Mushroom

Smoked Turkey Reuben

7" ~ 7.99 10" ~ 14.49

Smoked turkey smothered with creamy coleslaw and topped with Swiss cheese, tomato and Thousand Island dressing. Grilled on marble rye ~ 8.49

TOASTED SUBS Served with potato chips

Arni’s Cheesesteak

Our toasted Italian roll, loaded with slices of tender prime rib, sautéed onions and mushrooms, all topped with melted provolone and our zesty Dijon sauce Whole ~ 10.99 Half ~ 7.99

The Sicilian

Ham, salami, pepperoni, bacon, onions, banana peppers, melted mozzarella, Parmesan cheeses, lettuce, tomato and sun-dried tomato vinaigrette Whole ~ 10.99 Half ~ 7.99

Bulldog BBQ Beef

Tender thinly sliced prime rib in our BBQ sauce, with melted provolone and crunchy onion straws Whole ~ 10.99 Half ~ 7.99 Stromboli Whole ~ 9.99 Half ~ 6.99 Meatball Sub Whole ~ 10.99 Half ~ 7.99

Roast Turkey Sub

Sliced smoked turkey, bacon strips, provolone cheese, red onion, lettuce, tomato and our zesty bistro sauce Whole ~ 10.99 Half ~ 7.99

Submarine

Layers of thin sliced ham and salami, mozzarella and provolone cheeses, onion and a hint of pizza sauce Whole ~ 9.99 Half ~ 6.99

Havana Stack

Enjoy our version of the popular Cuban sandwich, made with slow-roasted pulled pork BBQ , sliced ham, provolone cheese, yellow mustard, mayo and pickles Whole ~ 10.99 Half ~ 7.99

The Gut Buster

Mega portions of ground sausage and pepperoni, topped with onions and jalapeños, smothered in both pizza and BBQ sauces and topped with cheddar and mozzarella cheeses. Whole ~ 10.99 Half ~ 7.99

Chicken Portabella Sub

Seasoned chicken breast strips and marinated portabella mushroom topped with roasted red peppers, spinach, tomato, melted mozzarella and Dijon sauce Whole ~ 10.99 Half ~ 7.99

7" ~ 7.99

10" ~ 14.49

14" ~ 19.99

Buffalo Chicken Pizza

14" ~ 19.99

Maui Zowie

Ham, pineapple, pepperoni and spicy barbecue sauce 7" ~ 6.79 10" ~ 12.29 14" ~ 16.79

Pizza Rustica

Italian sausage with red, yellow and green bell peppers and onions with marinara sauce and mozzarella 7" ~ 7.99 10" ~ 14.49 14" ~ 19.99

Aiden’s Awesome Meatball Za

Delicious meatballs, sautéed onions, pizza sauce and extra cheese drizzled with marinara sauce 7" ~ 7.99 10" ~ 14.49 14" ~ 19.99

Big Daddy Meat Cravers

Lots of Italian sausage, diced pepperoni, ham and hickory smoked bacon pieces 7" ~ 7.99 10" ~ 14.49 14" ~ 19.99

The Jerk

Grilled jerk chicken, red onion, pineapple bits, banana peppers & roasted red peppers with Jamaican jerk sauce 7" ~ 7.99 10" ~ 14.49 14" ~ 19.99

Garden of Eden

Peppers, broccoli, zucchini, squash, red onion and diced tomato with a special sweet and tangy BBQ sauce 7" ~ 7.99 10" ~ 14.49 14" ~ 19.99

White Wedding

Smoked bacon,tomatoes, garlic, Parmesan, mozzarella and provolone cheeses and our Parmesan cream sauce 7" ~ 6.79 10" ~ 12.99 14" ~ 16.79

Killer Cajun

Andouille sausage, chunks of marinated chicken breast, bell peppers, Cajun seasonings and mozzarella 7" ~ 7.99 10" ~ 14.49 14" ~ 19.99

Pesto Chicken Pizza 7" ~ 7.99 10" ~ 14.49

14" ~ 19.99

BUILD YOUR OWN PIZZA 7" Cheese ~ 4.99 10" Cheese ~ 8.99 14" Cheese ~ 11.99 REGULAR TOPPINGS:

7" ~ .60 ea. 10" ~ 1.10 ea. 14" ~ 1.60 ea.

Ground Sausage • Ground Pepperoni • Mushroom • Onion Green Peppers • Jalapeños • Ground Beef • Ham • Pineapple Black Olives • Green Olives • Banana Peppers • Fresh Broccoli Tomato • Artichokes

SPECIAL TOPPINGS:

7" ~ .90 ea. 10" ~ 1.65 ea. 14" ~ 2.40 ea.

Italian Sausage • Andouille Sausage • Grilled Shrimp Grilled Chicken Breast • Hickory Smoked Bacon Pieces Italian Meatballs • Ricotta Cheese • Extra Cheese

american innovative | menus

BENT RAIL BREWERY

5301 N. Winthrop Indianapolis, IN 46220 www.bentrailbrewery.com

Small Plates Hot Pretzel with Smallcheese Platessauce

Hot Pretzel Peanuts or Snack Mixwith cheese sauce Handcrafted Micro Brewed Peanuts or Snack Mix Pickled Ales & Lagers Eggs Pickled Eggs Smoking Goose Charcuterie Board HOUSE SPECIALTIES

DRESS

Smoking Goose Charcuterie Board

Casual States Cheese Board Plains

Plains States Cheese Board Chips, COST $ Salsa, Guacamole Chips, Salsa, Guacamole BlackY Bean Hummus Plate ENTERTAINMENT Black Bean Hummus Plate Y Salads

CREDIT CARD ACCEPTED

Y BANQUET FACILITIES Kenny’s

Salads

Farm House Kenny’s Farm House CHILDREN WELCOME Y Asiago cheese, arugula, sliced pears and Asiago cheese, arugula, sliced pears and Y CHILDREN’S MENU almonds with dried fig and golden raisin almonds with dried fig and golden raisin Y CARRYOUT AVAILABLE vinaigrette vinaigrette REGGIANO N RESERVATIONS ACCEPTED REGGIANO Y WHEELCHAIR ACCESS Smoking Goose salami, black olives, Smoking Goose salami, black olives, marinated artichoke hearts,hearts, roasted redred Y BAR SERVICE marinated artichoke roasted pepper, andpepper, pine nuts over mixed greens and pine nuts over mixed greens with Local Folks MustardParmesan with Local Folks MustardParmesan vinaigrette vinaigrette dressing dressing Kessler Kessler Smoking Goose cityGoose ham, apples, walnuts Smoking city ham, apples, walnuts and mixed greens with Maple vinaigrette and mixed greens with Maple vinaigrette dressing dressing

Soups Soups

Beer CheeseBeer Cheese Creamy Tomato Basil Creamy Tomato Basil

aioli w/ apple red cabbage slaw, pickles & mustard aioli

Grilled Local Three Cheese Sandwich Grilledlocal Localcheeses Three Cheese Sandwich Three and tomato Three local cheeses and tomato add Smoking Goose Bacon add Smoking Goose Bacon

Smoking Goose Cured Meats Smoking Goose Cured Meats marinated hot House pickled vegetables, House pickled vegetables, and marinated hotaioli peppers, cambozola garlic peppers, cambozola and garlic aioli

Oil Poached Albacore Tuna Melt Oil olive Poached Melt w/ oil,Albacore roasted Tuna garlic, balsamic, olive

w/ oliveromaine, oil, roasted garlic, balsamic, olive and pickle salad, crispy prosciutto, salad, romaine, crispy prosciutto, and pickle

Pork Belly Cuban Pork Belly Cuban

Braised Belly in Carolina BBQ, Smoking Goose Braised Belly in Carolina BBQ, Smoking Goose City Ham, swiss, pickles, mustard and garlic City Ham, swiss, pickles, mustard and garlic aioli aioli

Roasted Poblano Roasted Poblano TortaTorta (v) (v)

black beans, guacamole, fresh black beans, guacamole, tomato,tomato, fresh jalapenos, romaine, garlic aioli jalapenos, romaine, garlic aioli

Gunthorp Whole Roasted Salad Gunthorp Whole Roasted ChickenChicken Salad Rosemary, bacon, aioli,onion, celery, onion, Rosemary, bacon, garlicgarlic aioli, celery, tomato avocado tomato & & avocado

Fresh Ground Peanut Fresh Ground Peanut ButterButter & Jelly & Jelly

or Peanut Butter & Nutella or&Nutella or Peanut Butter & Nutella or Nutella Jelly & Jelly (substitute almond butter) (substitute almond butter)

Pork Belly Banh Mi Mi Pork Belly Banh Smoking Goose Kitchen Cured Pork Belly, Smoking Goose Kitchen Cured Pork Belly,

Sandwiches Sandwiches

Sink Sausage, pickled Daikon/Carrot, Garlic Sink Sausage, pickled Daikon/Carrot, Garlic Aioli, Jalapeños & Cilantro Aioli, Jalapeños & Cilantro

All sandwiches arewith servedchoice with choice of side, All sandwiches are served of side, soup or saladsoup or salad

Lamb Terrine Lamb Terrine

sauce, mozzarella curd, pepperoncinis, sauce, mozzarella curd, pepperoncinis, oregano dust oregano dust

Chicken Pastrami Chicken Pastrami

“Three Amigos” Meatball Parmesan “Three Amigos” Meatball Parmesan Pork and Beef Meatballs”, tomato “Buffalo, and Beef Meatballs”, tomato “Buffalo, Pork Roast BBQ Beef Brisket Roast BBQ Beef Brisket

34 IM | MENU GUIDE 2014

Pulled Pork w/ apple red cabbage slaw, pickles & mustard Pulled Pork

Lamb terrine, Smoking Goose lamb bacon, Lamb terrine, Smoking Goose lamb bacon, whipped goat cheese, rosemary tomato whipped goat cheese, rosemaryjam tomato jam and arugula and arugula House Cured Chicken Thighs, Whole Grain House Cured Chicken Thighs, Whole Grain Mustard, house kraut, Kenny’s Farmhouse Mustard, house kraut, Kenny’s Farmhouse cheese cheese

horseradish cream, caramelized onions, dijon horseradish cream, caramelized onions, dijon aioli & Kenny’s Farm House white cheddar aioli & Kenny’s Farm House white cheddar This is a sample menu and subject to change due to seasons and availability This is a sample menusubstitutions and subject changepolitely due to seasons and availability andto omissions declined substitutions and omissions politely declined

italian | menus

BIAGGI’S RISTORANTE ITALIANO 14299 Clay Terrace Blvd.

Carmel, IN 46032 317-818-1777 www.biaggis.com HOURS

Su: 11:30 a.m. - 9 p.m.

M-Thu: 11:30 a.m. - 9:30 p.m.

F-Sa: 11:30 a.m. - 10:30 p.m.

HOUSE SPECIALTIES

Fettuccini with Lobster, Bacon Wrapped Dates, Osso Buco, Grilled Pork Chops, North Atlantic Cod, White Chocolate Bread Pudding DRESS

Casual COST

$$

CREDIT CARD ACCEPTED

Y

BANQUET FACILITIES N CHILDREN WELCOME CHILDREN’S MENU

Y

Y

CARRYOUT AVAILABLE

Y

RESERVATIONS ACCEPTED WHEELCHAIR ACCESS

Y

Y

BAR SERVICE Y

MENU GUIDE 2014 | IM 35

american innovative | menus

BLUEBEARD

653 Virginia Avenue Indianapolis, IN 46203 317-686-1580 www.bluebeardindy.com HOURS

M-F: Lunch 11 a.m. - 2 p.m., M-Sa: Dinner 5 p.m. - 11 p.m.; Su: 5 p.m. - 10 p.m.; M-Th: Bar 11 a.m. - 12 a.m.; F: Bar 11 a.m. - 1:30 a.m.; Sa: Bar 5 p.m. - 1:30 a.m.; Su: Bar 5 p.m. - 12 a.m.

HOUSE SPECIALTIES

Locally Sourced Farm to Table Cuisine DRESS

Dressy Casual COST

$$

ENTERTAINMENT N CREDIT CARD ACCEPTED

Y

BANQUET FACILITIES N CHILDREN WELCOME

Y

CHILDREN’S MENU N CARRYOUT AVAILABLE

Y

RESERVATIONS ACCEPTED N WHEELCHAIR ACCESS

Y

BAR SERVICE Y

20 IM | MENU GUIDE 2014 36 2010

MENU GUIDE 2014 | IM 37

american classic | menus

APPETIZERS AND SHARABLE SIDES

BRU BURGER

410 Massachusetts Avenue Indianapolis, IN 46202 317-635-4BRU (4278)

CHILI*

4/6

TRADITIONAL MEAT AND BEAN CHILI TOPPED WITH CHOPPED ONION, WHITE CHEDDAR AND SOUR CREAM

HOURS

M-Sa: 11 a.m. - 11 p.m.; Su: 11 a.m. - 9 p.m.;

7

ROASTED RED PEPPERS, GOAT CHEESE, GRILLED BAGUETTE, ARUGULA PESTO AND BALSAMIC REDUCTION

BRU FRIES / CHILI CHEESE FRIES

6/8

LARGE SERVING OF GOLDEN FRIES WITH HOUSE KETCHUP, BLACK PEPPER MAYO AND CHIPOTLE BBQ SAUCE

BBQ NACHOS

PORK 11 / CHICKEN 10

CORN TORTILLAS, WHITE QUESO, PICKLED JALAPENO, LETTUCE, PICO, SOUR CREAM AND GUACAMOLE

SOFT PRETZELS

7

SERVED WITH BEER CHEESE AND SPICY MUSTARD

www.bruburgerbar.com

ROASTED PEPPERS AND GOAT CHEESE

ONION RINGS

7

BUTTERMILK FRIED CHICKEN TENDERS

8

TUSCAN DIP

9

PBR BEER BATTERED AND SERVED WITH HOUSE KETCHUP TRADITIONAL SOUTHERN FRIED CHICKEN WITH CHIPOTLE BBQ SAUCE

A BLEND OF WHITE BEANS, SUN-DRIED TOMATO AND ARTICHOKES SERVED WITH FETA-OLIVE TAPENADE AND GRILLED BAGUETTE

CHICKEN WINGS

9

ROASTED JALAPENO MAC AND CHEESE

9

12 WINGS TOSSED IN CAVERN CLUB HOT SAUCE, SERVED WITH CELERY, CUCUMBER, TOMATO AND GORGONZOLA SALAD

ANDOUILLE SAUSAGE AND SHRIMP TOSSED WITH CAVATAPPI PASTA IN SPICY CHEESE SAUCE

BRU BOARD

11

TALEGGIO, HORSERADISH HAVARTI, BACON-CHIVE CREAM CHEESE, PROSCIUTTO, GENOA AND HOT SOPRESSA SALAMI SERVED WITH RED ONION RELISH, TOMATO JAM, AND GRILLED BAGUETTE

HOUSE SPECIALTIES

BRU Burger, Provençal, * Mushroom and Swiss, Peach White Chocolate Bread Pudding DRESS

Casual COST

$$

FRESH SALADS GORGONBERRY PECAN

5/8

SRIRACHA CAESAR

5/8

CRANBERRY POPPYSEED DRESSING, GORGONZOLA, CRANBERRIES, SPICY PECANS AND CRUNCHY BACON

BUTTERMILK COBB

5/8

CHOPPED SALAD

6/9

BACON, TOMATO, GUACAMOLE, RED ONION, BOILED EGG, GORGONZOLA, CROUTONS AND CUCUMBERS

RED ONION, TOMATO, PARMESAN, HOUSE CROUTONS AND SRIRACHA DRIZZLE

ROMAINE, SALAMI, PROVOLONE, PICKLED PEPPERS, PINE NUTS AND TOMATO WITH OREGANO VINAIGRETTE AND POPPED CHICK PEAS

add chicken 2 / 4

ENTERTAINMENT N CREDIT CARD ACCEPTED

Y

BANQUET FACILITIES N

CHEF BURGERS

THE CLASSICS

BRU BURGER*

11

THE BEGINNING*

8

CHILDREN WELCOME

Y

TALEGGIO CHEESE, BACON, TOMATO JAM, CARAMELIZED ONION, CHOPPED LETTUCE AND MAYO

CHILDREN’S MENU

Y

ROMA BURGER

11

CLASSIC BACON CHEESEBURGER*

9

BOURBON BURGER*

10

PATTY MELT*

8

MUSHROOM AND SWISS

9

CARRYOUT AVAILABLE

Y

RESERVATIONS ACCEPTED N WHEELCHAIR ACCESS

Y

BAR SERVICE Y

ARUGULA PESTO, CRISPY PROSCIUTTO, ROASTED RED PEPPERS, MOZZARELLA AND BALSAMIC ONION

BACON, PEPPERCORN-BOURBON GLAZE AND HORSERADISH HAVARTI

GARLIC THREE CHEESE BURGER*

9

SWISS, AMERICAN, MOZZARELLA, ROASTED GARLIC AND TRUFFLE AIOLI

AMERICAN CHEESE, PICKLE, MAYO, MUSTARD, KETCHUP AND GARDEN

THICK CUT BACON, MAYO, WHITE CHEDDAR AND GARDEN

1000 ISLAND, CARAMELIZED ONIONS AND AMERICAN CHEESE ON RYE

MARINATED MUSHROOMS, SWISS, AU JUS SAUCE AND GARDEN

PROVENÇAL*

10

BURGER SNACK*

4

VIKING FARMS LAMB BURGER*

12

HOUSEMADE VEGGIE BURGER

9

MEXICALI BBQ BURGER

10

BLACK AND BLEU BACON BURGER*

10

BASIL AIOLI, RED ONION JAM, HERBED GOAT CHEESE AND SAUTEÉD MUSHROOMS

CUCUMBER SAUCE, FETA-OLIVE RELISH, ONION, LETTUCE AND TOMATO

AMERICAN CHEESE, LETTUCE, TOMATO, ONION, PICKLE AND SPECIAL SAUCE

GARBANZO AND MUSHROOM PATTY TOPPED WITH BALSAMIC MAYO AND GARDEN ON A MULTI-GRAIN BUN

SANDWICHES

WHITE QUESO, ROASTED CHILI, GUACAMOLE, FRIED ONION, GARDEN AND HOUSE BBQ

BLACKENED BEEF, GORGONZOLA, MAYO AND GARDEN

BLACKENED MAHI MAHI*

9

LETTUCE, TOMATO, ONION AND TARTAR SAUCE

AHI TUNA BURGER

11

SWEET CHILI MAYO AND MANGO-CUCUMBER SLAW ON A MULTI-GRAIN BUN

MEMPHIS BBQ MELT

9

GRILLED PORTOBELLO*

9

PULLED PORK, WHITE CHEDDAR, HOUSEMADE BBQ, FRIED ONION AND SOUTHERN-STYLE SLAW

GROUND TURKEY BURGER

9

CARROT-GINGER SLAW, PEACH COMPOTE AND CURRIED MAYO ON A MULTI-GRAIN BUN

THE END*

11

HORSERADISH HAVARTI, FRIED EGG, CARAMELIZED ONION, LETTUCE, TOMATO AND TRUFFLE AIOLI

GRILLED PORTOBELLO MUSHROOM, ROASTED RED PEPPERS, ARUGULA, GOAT CHEESE, BALSAMIC ONION AND PESTO ON RYE

MASS-AVE B.L.T.*

10

10 PIECES OF APPLEWOOD SMOKED BACON, LETTUCE, TOMATO AND BRU MAYO ON TOASTED WHEAT

gluten-free bun available upon request add fries, slaw*, cottage cheese* 2 / add onion rings 3

DESSERTS PEACH WHITE CHOCOLATE BREAD PUDDING

5

HAND DIPPED MILK SHAKES

GUINNESS CHOCOLATE CAKE

CHEESECAKE

5

VANILLA / CHOCOLATE / STRAWBERRY

5

5

OUR BURGERS ARE MADE FROM A SIGNATURE GRIND OF SIRLOIN, CHUCK AND BRISKET FROM CREEKSTONE FARMS. OUR CHICKEN IS ALL-NATURAL, LOCALLY RAISED MILLER’S AMISH FARM CHICKEN. *AVAILABLE AS GLUTEN-FREE WHEN REQUESTED WITH GLUTEN-FREE BUN OR MODIFICATION. 20 IM 38 IM || MENU MENU GUIDE GUIDE 2014 2010

CUSTOMERS WITH WEAKENED IMMUNE SYSTEMS HAVE AN INCREASED HEALTH RISK FROM CONSUMING RAW OR UNDERCOOKED ANIMAL FOODS.

american innovative | menus

CHEF JOSEPH’S AT THE CONNOISSEUR ROOM

DINNER MENU SMALL PLATES……………………………………………………..

Fried Crawfish Crawfish Tail, Tail, Creole Creole Remoulade Remoulade Fried Lamb Meat Meat Balls, Balls, Feta Feta Cheese, Cheese, Tomato Tomato Tapenade Tapenade and and Fresh Fresh Mint Mint Lamb Spicy Spicy Hoison Hoison Duck Duck Wings Wings Baked Baked Goat Goat Cheese, Cheese, Roasted Roasted Pepper Pepper Tomato Tomato Sauce, Sauce, Flat Flat Breads Breads and Sliced Sliced Almonds Almonds and Asparagus Asparagus Tempura, Tempura, Manchego Manchego Cheese, Cheese, Seasoned Seasoned Oil Oil and Garlic Mayonnaise and Garlic Mayonnaise Lobster Mac Mac & & Cheese Cheese Lobster House House Made Made Chips Chips

$9.95 $9.95 $8.95 $8.95 $8.95 $8.95

HOURS

$10.95 $10.95 $8.95 $8.95 $12.95 $12.95 $4.95 $4.95

SOUPS………….…………………………………………………..

Chef’s Choice Chef’s Choice Chef’s Chef’s Choice Choice Grilled Grilled Cheese Cheese with with a a Cup Cup of of Soup Soup

\ \

Cup $4.95/Bowl $4.95/Bowl $5.95 $5.95 Cup $9.95 $9.95

SALADS……………………………………………………………..

Cobb Cobb Salad, Salad, Gorgonzola, Gorgonzola, Diced Diced Chicken, Chicken, Bacon, Bacon, Tomato, Tomato, Hard Boiled Boiled Egg Egg with with Choice Choice of of Dressing Dressing Hard Southern Southern Caesar, Caesar, Mixed Mixed Greens, Greens, Avocado, Avocado, Croutons, Croutons, Tomato Tomato Bacon, Manchego Cheese Bacon, Manchego Cheese Wedge Salad, Salad, Prosciutto Prosciutto Crisps, Crisps, Chopped Chopped Tomato, Tomato, Croutons, Croutons, Wedge Bleu Bleu Cheese Cheese Crumbles Crumbles and and Bleu Bleu Cheese Cheese Dressing Dressing Small Small House House Salad Salad with with Lettuce, Lettuce, Onion, Onion, Bacon, Bacon, Tomato Tomato and and Croutons Croutons Add a a Grilled Grilled Chicken Chicken Breast Breast Add

$9.50 $9.50 $9.95 $9.95 $6.95 $6.95 $4.95 $4.95 $4.95 $4.95

Dressing Dressing Options: Options: Honey Honey Mustard, Mustard, Bleu Bleu Cheese, Cheese, Ranch Ranch or or Lite Lite Balsamic Balsamic Vinaigrette Vinaigrette

SANDWICHES…………………………...…………………………..

Bison Burger with Smoked Smoked Gouda, Gouda, Sautéed Sautéed Onion, Onion, Bacon, Bacon, Lettuce, Lettuce, Bison Burger with Tomato Tomato and and House House Made Made Chips Chips with with Tomato Tomato Chutney Chutney Beef Beef Brisket Brisket served served Open Open Faced Faced with with Mushrooms, Mushrooms, Onion, Onion, Swiss Swiss with a a side side of of Cole Cole Slaw Slaw with Chicken Chicken Salad Salad Wrap, Wrap, Spiced Spiced Pecans, Pecans, Apples Apples & & Celery Celery and and Coleslaw Coleslaw

$13.95 $13.95 $13.95 $13.95 $11.95 $11.95

ENTREES………………………………...…………………………..

Sautéed Bay Bay Shrimp, Shrimp, Cheese Cheese Ravioli, Ravioli, Lemon Lemon Caper Caper Sauce Sauce Sautéed and Asparagus Asparagus and Almond Almond Stuffed Stuffed Pork Pork Loin, Loin, Corn Corn Coulis, Coulis, House House Made Made Onion Onion Rings Rings Grilled Mahi, Buttered Crab, Wild Rice, Peppers, Onions Grilled Mahi, Buttered Crab, Wild Rice, Peppers, Onions and Mustard Mustard Sauce Sauce and Grilled Grilled Filet Filet Medallions, Medallions, Paprika Paprika Mashed Mashed Potatoes, Potatoes, Asparagus Asparagus and a Brandy Demi and a Brandy Demi Pan Seared Seared Scallops, Scallops, Green Green Bean, Bean, Bacon, Bacon, Couscous Couscous Pan and and Tomato Tomato Lemon Lemon Cream Cream Sauce Sauce Chicken Chicken Breast, Breast, Bowtie Bowtie Pasta, Pasta, Mushroom, Mushroom, Spinach, Spinach, Chipotle Chipotle Butter Butter

115 East Ohio Street Indianapolis, IN 46204 317-600-3577 www.chefjosephs.com

M-F: 11:00 a.m.-3:00 p.m.

Executive Lunch; M-Su: Anytime for Private Meetings and Events; Check our online calendar for special evening entertainment (Wine, Pairing Dinners, Supper Club and Lounge Events) HOUSE SPECIALTIES

Homemade soups and sauces and the finest fresh, seasonal ingredients combine to create an eclectic array of inspired, world-fusion dishes.

Menu changes quarterly.

DRESS

Business Casual COST

$$

ENTERTAINMENT

Y

CREDIT CARD ACCEPTED BANQUET FACILITIES

Y

CHILDREN WELCOME

Y

CHILDREN’S MENU N CARRYOUT AVAILABLE

Y

RESERVATIONS ACCEPTED

$16.95 $16.95 $18.95 $18.95

Y

WHEELCHAIR ACCESS

Y

Y

BAR SERVICE Y

$21.95 $21.95 $36.95 $36.95 $28.95 $28.95 $18.95 $18.95

DESSERTS………………………………...…………………………

Chef’s Chef’s Chef’s Chef’s

Cheesecake Cheesecake of of the the Day Day Crème Brulee of Crème Brulee of the the Day Day

$8.95 $8.95 $8.95 $8.95

Several dishes dishes made made in in cooperation cooperation with with great local businesses businesses like like our our friends friends at at Smoking Smoking Goose, Goose, Maple Maple Leaf Leaf Farms, Farms, Viking Viking Lamb, Lamb, Several great local Bison Bison World, World, Johnson Johnson Farms Farms and and Buckhead Buckhead Beef.

Beef.

Consuming raw raw or or uncooked uncooked meat, meat, seafood, seafood, shellfish, shellfish, poultry poultry or or eggs eggs may may increase increase your your risk risk of of food-borne food-borne illness. illness.

Consuming

MENU GUIDE 2014 | IM 39

american innovative | menus

INDIANAPOLIS COLTS GRILLE

Gourmet Burgers, Great Steaks and Seafood, 40 Drafts, Local Craft Beers, 66 HD TVs

EDAMAME 6

Soy beans, brown sugar, back door teriyaki

BONELESS WINGS 10

A generous portion with Buffalo, Asian or BBQ sauce, carrots, celery & blue cheese dressing

CHICKEN WINGS

DRESS

Casual COST

Spinach, The Smoking Goose prosciutto & artichoke hearts in parmesan cream sauce, served warm with grilled pita points

FIRECRACKER POPCORN SHRIMP 12

Y

BANQUET FACILITIES

Y

CHILDREN WELCOME

Y

Housemade salsa with fresh tortilla chips.

Add guacamole 1 | queso 3

SLIDERS AND FRIES 10

Y

RESERVATIONS ACCEPTED

Y

WHEELCHAIR ACCESS

Y

Crispy rock shrimp tossed in sweet chili sauce

CHIPS AND SALSA 6

Four mini burgers with American cheese and house made secret sauce, served with fries

LIME CILANTRO CHICKEN QUESADILLA 10

BAR SERVICE Y

OUR HOUSE 8

Mixed greens, tomatoes, cucumbers, shredded carrots, seasoned croutons, choice of dressing

Mixed greens, cucumbers, tomatoes, feta cheese, black olives, red onion, banana peppers, fresh herbs, vinaigrette & grilled rosemary lavosh

CREDIT CARD ACCEPTED

Y

Mixed greens and Asian slaw, topped with mandarin oranges and grilled chicken. Served with ginger orange dressing

WORLD CHAMPION NACHOS 13

Y

CHILDREN’S MENU

PAN ASIAN CHICKEN 13

CAESAR 8

ENTERTAINMENT

CARRYOUT AVAILABLE

Add grilled chicken 3 | grilled fish 4 | shrimp 5

8 pcs 10 16pcs 18 32pcs 27 In Buffalo, Asian or BBQ sauce with carrots, celery & blue cheese dressing Housemade queso, chili, sour cream, salsa, jalapeños, scallions, lettuce & black olives Add guacamole 1 | grilled chicken 3

$$

DRESSINGS | blue cheese, ranch, honey mustard, ginger orange, strawberry cilantro, chipotle Caesar, red wine vinaigrette

Seasoned shrimp, cabbage slaw, pico de gallo, cool lime dipping sauce with brown rice

SHORT RIB TACOS 13

Braised short ribs, fried green beans, rice, pico, black beans, cool lime sauce

SWEET PORK LETTUCE WRAP 9

Hydro bib lettuce, water chestnuts, fried wonton, sweet & sour potsticker sauce

PEPPER TUNA 13

WILD HERB “PERI-PERI” HUMMUS 8

GREEK 11

Grilled pita, cucumbers, Kalamata olives, lemon

MARGHERITA FLATBREAD 10

Roma tomatoes, basil, garlic confit, four cheeses, balsamic drizzle

FARMER’S MARKET STEAK SALAD 14

SRIRACHA SHRIMP FLATBREAD 12 Brown sugar marinated shrimp, sriracha, tomatoes

Herb marinated seared New York Strip (MR), Napa cabbage, spinach, sweet bacon dressing, over easy egg

Chef’s

SHRIMP TACOS 13

Seared rare pepper ahi tuna, cucumber salad, crisp wonton, sweet asian glaze

Crisp romaine, garlic croutons, classic dressing

SIGNATURES

GRILLED PORK CHOPS 18

Locally sourced Indiana pork glazed with sweet-hot mustard, served with buttered broccoli & sweet potato fries

BLACKENED AHI TUNA 22

Seared Ahi tuna, topped with a carmel drizzle, served with brown rice and vegetables

Marinated chicken, cheddar & jack cheese, with guacamole, chipotle sour cream & salsa

ULTIMATE MAC AND CHEESE 14

FRIED PRETZELS 8

CHICKEN FRIED 16

Honey mustard for dipping

SMALL PLATES

HOUSE SPECIALTIES

PROSCIUTTO, ARTICHOKE AND SPINACH DIP 11

COOL SALADS

HOURS

Su-Th: 11 a.m. - 12 a.m.; Fri-Sa: 11 a.m. - 2 a.m.

APPETIZERS

110 W. Washington St. Indianapolis, IN 46204 317-631-2007 www.indianapoliscoltsgrille.com

Crispy bread crumb crust, bacon, three cheeses, tomato Pan fried, herb cream sauce, mashed potatoes, corn, spinach

THE COLT BURGER 14

House-smoked shoulder, BBQ sauce, onion strings on a toasted bun

GRIDDLED REUBEN 11

Shaved corned beef, sauerkraut, 1000 island, melted swiss on marbled rye

SOUTHWEST CLUB 10

Mesquite smoked turkey, bacon, avocado, lettuce, tomato & chipotle mayo on wheat toast

BLACKENED FISH 11

SIDES

Tartar sauce, shredded lettuce, tomato, toasted bun BUTTERED BROCCOLI SWEET POTATO FRIES FRIES BROWN RICE MAC AND CHEESE MIXED VEGETABLES TATER TOTS

THE CLASSIC 9

Lettuce, tomato, onion, pickle. Add cheese 1

BBQ BACON 11

House made BBQ sauce, cheddar cheese, bacon, onion strings. Add pulled pork 2 Lightly blackened, seared rare, sweet and spicy asian slaw, wasabi mayo served with Our House salad

SUPER CHEESE STUFFED 11

Filled with cheddar, covered in melted smoked gouda & Swiss

BLACK-N-BLUE 11

Blackened seasoning, bacon, blue cheese, siracha mayo

VEGGIE 11

Blend of brown rice, red cabbage, carrots and black beans, topped with gouda cheese, brown mustard, served with Our House salad

BANGKOK 11

Ground pork, sweet and spicy Asian sauce, fried potato straws, avocado, wasabi mayo

40 IM | MENU GUIDE 2014

Fresh ground turkey, avocado, roasted tomatoes and onions, butter lettuce and lemon mayo. Add cheese 1

Steaks are locally sourced, grass fed, all natural

NEW YORK STRIP 29

Fischer Farms all natural, grass fed, grain finished beef

SKIRT STEAK CHIMICHURRI 27

Locally sourced Argentinean-style aged skirt steak, caramelized plantains, salsa, spring mix, lime squeeze

THE COWBOY 36

16oz bone-in ribeye from Fischer Farms

AHI TUNA 14

TURKEY BURGER 11 Notice: Consuming raw or undercooked meats, poultry, seafood, shellfish & eggs may increase your risk of foodborne illness Those with food allergies should alert their server prior to ordering Parties of 8 or more, there will be an 18% gratuity added

STEAKS

PULLED BBQ PORK 12

Half pound of fresh ground beef, on a buttered & griddled bun. Served with fries.

SEAFOOD

Marinated chicken, swiss cheese, lettuce, tomato, avocado, garlic aioli on a ciabatta roll

FISH AND CHIPS 11

SWEETS

GRILLED CHICKEN 10

GREAT BURGERS

SANDWICHES

Our signature house blend of short rib & chuck, infused with bacon. Add cheese 1

CHOCOLATE, CHOCOLATE, CHOCOLATE CAKE 7

Hand-battered fish, tartar sauce, fries

JAIL ISLAND SALMON 16

Brioche dusted salmon, ratatouille, scallion butter

Served warm with chocolate ice cream

ONE POUND OF TOWERING CARROT CAKE ( for 2) 9 Cream cheese frosting

DAILY CHEESECAKE 7 Chef’s creation

steak and seafood | menus

Steaks & Such

Served with soup or salad and your choice of vegetable,and rice or potato

Vino Russo

DADDY JACK’S RESTAURANT & BAR

Filet sautéed in New York Strip …29 red wine, mushrooms, onions…28 Louisiana Ribeye Cajun spices, Filet Mignon ...27 sautéed mushrooms & onions …29 Cowboy Ribeye …31 Rudy’s Ribs slow cooked, fall-off-the-bone baby back pork ribs...22

Catch of the Day Sweet & Spicy Ahi

9419 N. Meridian Street Indianapolis, IN 46260 317.843.1609 www.daddyjacksindy.com

Served with soup or salad, vegetable, and your choice of rice pilaf, baked potato or steak fries.

Because we will serve only the freshest fish, all fresh seafood is subject to availability.

Yellowfin Tuna with a ginger Teriyaki crust, seared & topped with a sweet & spicy plum wine chili sauce…25

North Atlantic Salmon

Pan-fried Walleye

Boneless fillet, lightly breaded, then pan-fried. Served with lemon wine sauce…24 seasonal

Charbroiled or blackened & served with our sherry dill sauce…20

Lobster Tails

HOURS

…market price

Crunchy Grouper Red Grouper Tender fillet of tilapia lightly in lemon-pepper Parmesan bread crumbs blackened and topped with our tomato & sautéed, baked & served basil butter…17.5 with lemon wine sauce…25

Tilapia

Chicken

Salads Caesar Salad

Our version of the classic! large…7 petite … 5 With grilled or blackened salmon … add 8 With grilled or blackened tuna … add 9

Granny’s Mixed Greens

Field greens, cran-raisins, Mandarin oranges, walnuts & crumbled Bleu cheese, with Granny’s Oriental vinaigrette. large…7.5 petite…5.5

Culver Cobb Salad

Turkey, Bleu cheese crumbles, bacon, sprouts, avocado, egg, tomatoes, black olives & sunflower seeds…9.5

Big Island Delight

Teriyaki chicken on crisp lettuce, cucumbers, tomatoes, red peppers and fresh fruit…10.5

Chef Salad …9 Village Salad Iceberg, tomatoes, onion, cucumbers,crumbled Bleu cheese, sunflower seeds, with Dijon Italian dressing. large…7 petite…4.5 Salad Chinois

Diced chicken in ginger mustard sesame dressing, with Chinese cabbage & lettuce, & sprinkled with crunchy noodles. large..9 petite..6

$$$

ENTERTAINMENT

Y Y

BANQUET FACILITIES N

Seafood Tortellini …18 Seafood Diavola Sautéed shrimp & scallops,marinated tomatoes, garlic, onion& basil with linguini noodles…17.5

Chicken Parmesan Fettuccine …16 Blackened Chicken Fettuccine …18

COST

CREDIT CARD ACCEPTED

All pasta dishes served with garlic bread and soup or salad. The sauces are our suggestions; marinara, garlic and virgin olive oil, or tomato cream sauce may be substituted.

Chicken, red peppers, water chestnuts, bean sprouts, green onions in our cashew sauce & topped with roasted cashews … 17

Steak, Fresh Fish, Pasta, Ribs Dressy Casual

grilled mushrooms, onions & green peppers, topped with Swiss cheese…15

Cashew Chicken Linguini

HOUSE SPECIALTIES

DRESS

Served with your choice of soup or salad. Baked potato or vegetable may be substituted for rice.

Chicken Piccata …17.5 Smothered Chicken Teriyaki Blackened Chicken …15 marinated chicken breast, with Teriyaki Chicken …15 Pasta

M-Th: 11 a.m. - Midnight; F-Sa: 11 a.m. - 1 a.m.; Su: Closed

Seafood Fettuccine

...21

CHILDREN WELCOME

N

CHILDREN’S MENU N CARRYOUT AVAILABLE

Y

RESERVATIONS ACCEPTED WHEELCHAIR ACCESS

Y

Y

BAR SERVICE Y

Sandwiches & Such Steak Sandwich …12 J T’s Ono Monterey Blackened

ono with Applewood bacon, melted Jack & sun-dried tomato mayo, on a Maui onion bun…13.5

Blackened Grouper Sandwich French Dip …11

…13.5

Reuben Classic or turkey..9 French Onion Steak …13 B.Y.O. Burger …8.5 Pork Tenderloin …8.5 Chicken Sandwich …8 Patty Melt ...9.5 Buffalo Chicken Sandwich …8.5

See our complete menu at

konajacksindy.com

41 IM | MENU GUIDE 2014

latin | menus

APERITIVOS

DELICIA

5215 N. College Avenue Indianapolis, IN 46220 317-925-0677 www.deliciaindy.com

HOURS

T-Th: 4 p.m. - 11 p.m.; Fri-Sa: 4 p.m. - Midnight; Su: 4 p.m. - 10 p.m.

HOUSE SPECIALTIES

Guacamole, Ceviche Mixto, Cocktails

DRESS

Dressy Casual COST

$$

ENTERTAINMENT N CREDIT CARD ACCEPTED

Y

BANQUET FACILITIES

Y

CHILDREN WELCOME

Y

CHILDREN’S MENU

Y

CARRYOUT AVAILABLE

Y

RESERVATIONS ACCEPTED N WHEELCHAIR ACCESS

Y

BAR SERVICE Y

SALSA TRIO salsa fresca, sikil pak (roasted pumpkin seed), tomati APERIl o T6IVOS

GUACAMOLE avocado, serrano, garlic, tomato, onion, cilantro, lime, pistachios 8 SALSA TRIO salsa fresca, sikil pak (roasted pumpkin seed), tomati APERIl o T6IVOS WARM OCTOPUS SALAD WITH TOSTONES gril ed octopus salad, anchovy, plantain tostones 11 GUACAMOLE avocado, serrano, garlic, tomato, onion, cilantro, lime, pistachios 8 SALSA TRIO salsa brai fresca, kil pakmasa (roasted l o T6IVsauce, SOPES DE PATO sed siduck, cups,pumpki roastedn seed), tomatotomati habanero APERI OS cilantro-lime crema 8 WARM OCTOPUS SALAD WITH TOSTONES gril ed octopus salad, anchovy, plantain tostones 11 GUACAMOLE avocado, serrano, garlic, tomato, cilantro,andlime,panel pistachi os 8 chorizo, tomatil o -poblano sauce 10 QUESO FUNDIDO CON bakedonichionn,hseed), uahua cheeses, SALSA salsa brai fresca, kCHORIZO il pakmasa (roasted l o 6 a sauce, SOPES TRIO DE PATO sed siduck, cups,pumpki roasted tomatotomati habanero cilantro-lime crema 8 WARM OCTOPUS SALAD WITH TOSTONES gri l e d octopus sal a anchovy, pllimae,ntaired n tostones PERUVIAN CEVICHE MIXTO whiict,etomato, fish, octopus, lops,APERI shrimpiTp,sIV garl onion, chi11les, sour orange 11 OSoicd,s, avocado, GUACAMOLE avocado, serrano, garl ciscal lantro, tachi 8 QUESO FUNDIDO CON CHORIZO bakedonichion,huahua andlime,panel a cheeses, chorizo, tomatil o -poblano sauce 10 SOPES DE PATO brai sed duck,DE masa cups, roasted tomato habanero sauce, cilantro-l ime crema 8 JALAPEÑOS CON QUESO CABRA friedn jalseed), apeños, goat cheese, fresco, bnistostones cus-habanero glaze 9 WARM OCTOPUS SALAD grilol eps, d octopus salaicd,, queso anchovy, pllimae,ntaihired SALSA TRIO salsa fresca, sikil WITH pak whi (roasted tomati PERUVIAN CEVICHE MIXTO teTOSTONES fish,pumpki octopus, scal shril omp,6 garl avocado, onion, chi11les, sour orange 11 QUESO FUNDIDO CON CHORIZO baked chi h uahua and panel a cheeses, chori z o, tomati l o -pobl a no sauce 10 TOSTONES CON LONGANIZA domi nicanroasted sausage, antai n e,tostones, kl8cieldantro-l onion,imechicrema michurri,8 lime 13 SOPES DE PATO brai sedserrano, duck,DE masa habanero sauce, GUACAMOLE avocado, garlCABRA ic, cups, tomato, cialpeños, aplntro, limgoat picheese, stachi opiscqueso JALAPEÑOS CON QUESO frioniedon,jaltomato fresco, hibiscus-habanero glaze 9 PERUVIAN CEVICHE whi MIXTO te zfio,sh,cioctopus, scallotomato, ps, shrimroasted p, garlicchi , avocado, onion, chiles, sour orange 11 STEAMED MUSSELS wiWITH ne, whi chori lantro,chilehuahua mon, les, chori garlic lim10e,ntaired QUESO FUNDIDO CON teCHORIZO and asalcheeses, l o -pobl WARM OCTOPUS SALAD TOSTONES gripll aentai d octopus apid,cklanchovy, tostones TOSTONES CON LONGANIZA domi nbaked ican sausage, n panel tostones, ed oniozn,plo,achitomati minchurri , limeano1113 sauce 10 JALAPEÑOS CON QUESO DE CABRA fried jalapeños, goat cheese, queso fresco, hibiscus-habanero glaze 9 PERUVIAN CEVICHE MIXTO tecups, octopus, scallotomato, ps, shrimroasted p, garl icchi , avocado, red oni8on, chiles, sour orange 11 SOPES DE MUSSELS PATO braised duck, tomato habanero sauce, STEAMED whi te winmasa e, whi chori zfio,sh,ciroasted lantro, lemon, lecis,lantro-l garlicimlim10ee,crema ENSALADAS TOSTONES CON LONGANIZA dominican sausage, plantain tostones, pickled onion, chimichurri, lime 13 JALAPEÑOS CON QUESO DE CABRA d hjaluahua apeños, quesochori fresco, hibiscus-habanero glaze10 9 QUESO FUNDIDO CON CHORIZO bakedfriechi andgoat panelcheese, a cheeses, zo, tomati l o -poblano sauce SPICY BEETMUSSELS jalapeño and ed pumpki radiisch 10greens, queso fresco 11 STEAMED whisour te wiorange ne, chorimari zo, cinated lantro,beets, lemon,candi tomato, roastedn seeds, chiles, garl ENSALADAS TOSTONES CON LONGANIZA sausage, ntaishri n tostones, kled onion,limchi ichurri PERUVIAN CEVICHE MIXTO whidomi te finsih,canoctopus, scalplloaps, mp, garlicpi, cavocado, e, mred oni, olin,mechi13les, sour orange 11 HARVEST roasted seasonal vegetables, gril ed fruit, radish greens, herb goat cheese mousse 11 STEAMED whisour te wiDE ne, chori zo, cinated lantro, lejalmon, tomato, roasted chi l e s, garl i c 10 SPICY BEETMUSSELS jal apeñoQUESO and orange mari candi e d pumpki n seeds, radi s h greens, queso fresco gl11aze 9 JALAPEÑOS CON CABRA friedbeets, apeños, goat cheese, queso fresco, hi b i s cus-habanero ENSALADAS DE LA CASA field greens, pico de gallo, cilantro, red onion, queso fresco, orange-tamarind vinaigrette 6 HARVEST roasted vegetabledomi s, grinl eicdanfruisausage, t, radish plgreens, herb goatpiccheese TOSTONES CONseasonal LONGANIZA antain tostones, kled onimousse on, chimic11hurri, lime 13 SPICY BEET jalahearts peño and marinroasted ated beets, candi ed pumpki n seeds, greens, 11 DE PALMITOS of palsour m, fiorange eld greens, walnuts, butternut squash, hibisradi cus-lshemon vinaiqueso grette fresco 7 ENSALADAS DE LA CASA field greens,whipitecowidene,gal lo, zcio,lantro, red leoni on, tomato, queso fresco, STEAMED MUSSELS chori cilantro, mon, roastedorange-tamari chiles, garlic n10d vinaigrette 6 HARVEST roasted seasonal vegetables, gril ed fruit, radish greens, herb goat cheese mousse 11 SPICY BEET jalahearts peño and marinroasted ated beets, candibutternut ed pumpki n seeds, greens, 11 DE PALMITOS of palsour m, fiorange eld greens, walnuts, squash, hibisradi cus-lshemon vinaiqueso grette fresco 7 ENTRADAS DE LA CASA field greens, pico de gallo, cilantro, red onion, queso fresco, orange-tamarind vinaigrette 6 ENSALADAS HARVEST roasted seasonal vegetables, gril ed fruit, radish greens, herb goat cheese mousse 11 CHILE EN NOGADA pepper,roasted ground pork, beef,butternut apricots,squash, cinnamon,hibraiiscus-l sins, wal nuts,vigoat cheese7 salsa, herb green rice 16 DE PALMITOS hearts roasted of palmpobl , fiealdnogreens, walnuts, emon naigrette ENTRADAS DE LA BEET CASA jalfiealdpeño greens, co de gallo, mari cilantro, onion,candi queso fresco,norange-tamari vinaigrette SPICY and pisour orange natedredbeets, ed pumpki seeds, radishndgreens, queso6 fresco 11 BRAZILIAN MOQUECA roasted shrimp, coconut milk stew, tomato, green pepper, white rice 18 DE PALMITOS of palvegetabl mpobl , fiealdnogreens, walshnuts, butternut hibraiiscus-l emon naigrette CHILE EN NOGADA roasted ground pork, beef, apriherb cots,squash, cigoat nnamon, sinmousse s, wal nuts,vi11goat cheese7 salsa, herb green rice 16 HARVEST roastedhearts seasonal es,pepper, gril edroasted fruit, radi greens, cheese ENTRADAS EMPANADAS barbacoa beef, chihuahua cheese, puff pastry, creamy habanero sauce, herb green rice 17 BRAZILIAN coconut tomato, green pepper, whintde viricneaig18rette 6 DE LA CASAMOQUECA field greens, piroasted co de galshrilo,mcip,lantro, red mionilkostew, n, queso fresco, orange-tamari CHILE CARNITAS EN NOGADA roastedcarni pobltas, ano sal pepper, groundlimpork, beef,ENTRADAS apri cots,beans, cinnamon, sins, walrincuts, PORK TACOS sa fresca, e, stewed black herbraigreen e 15goat cheese salsa, herb green rice 16 EMPANADAS cheese, puff wal pastry, ce 17 7 DE PALMITOSbarbacoa hearts ofbeef, palmchi , fiheuahua ld greens, roasted nuts, creamy butternuthabanero squash, hisauce, biscus-lherb emongreen vinaigrirette BRAZILIAN MOQUECA shri mp, coconut lklimstew, pepper,blawhi rice 18herb green rice 15 FISH TACOS fried whiteroasted fish, roasted serrano aiground oli, slami w,pork, e,beef, pictomato, klapri edcots, onigreen ocins, stewed ckwaltebeans, CHILE EN NOGADA pobl a no pepper, n namon, rai s i n s, n uts, goat PORK CARNITAS TACOS carnitas, salsa fresca, lime, stewed black beans, herb green rice 15 cheese salsa, herb green rice 16 EMPANADAS barbacoa cheese, habanero herbonigreen rice 17 garlic, saffron rice 21 PAELLA MIXTA musselsbeef, , whitchi e fihsuahua h, longani a, chipuff cken,pastry, shrimp,creamy red pepper, yelpepper, losauce, w pepper, tomato, ENTRADAS BRAZILIAN mp,zcoconut ricoen, 18herb FISH TACOS MOQUECA fried white fish, roasted roasted shri serrano aioli, slami w, lklimstew, e, pictomato, kled onigreen ons, stewed blawhi ck tebeans, green rice 15 PORK CARNITAS TACOS carnitas,chisalcken sa fresca, limherbed e, stewed blcheese, ack beans, herbza,green rice lim15e sauce, stewed black beans, white rice PECHUGA CON LONGANIZA breast, goat lonamon, ngani oregano EMPANADAS barbacoa beef, chi h uahua cheese, puff pastry, creamy habanero sauce, herb green ri c e CHILE EN NOGADA roasted pobl a no pepper, ground pork, beef, apri c ots, ci n rai s i n s, wal n uts, goat cheese herb green PAELLA MIXTA mussels, white fish, longaniza, chicken, shrimp, red pepper, yellow pepper, onion, tomato,17 garlsalics,a,saffron rice ri21ce 16 FISH TACOS fried PORK white fispork h, roasted serrano aioli, slaw, limgle,aze,picwhi kletde oni ons, potato stewedmash, black roasted beans, herb green ri18ce 15 ANCHO PEACH medal l i o ns, ancho-peach sweet vegetabl e s PORK CARNITAS TACOS roasted carnitas,chi salcken blcheese, ack beans, herb BRAZILIAN MOQUECA shri msap, fresca, coconutlimherbed mie,lkstewed stew, green pepper, whitriecericlime15e 18sauce, stewed black beans, white rice PECHUGA CON LONGANIZA breast, goattomato, longani za,green oregano PAELLA MIXTA musselsserrano , white fiham sh, lowrapped nganiza, chiscal cken, p, red pepper, yelwhilotwe pepper, onion, mash, tomato,roasted garlic, vegetabl saffron rice 21 SERRANO SCALLOPS low,pastry, ps,shri lee,mmon-cava sauce, sweet potato FISH TACOS fri e d whi t e fi s h, roasted serrano ai o l i , sl a l i m pi c kl e d oni o ns, stewed bl a ck roasted beans, ce 15 es 21 EMPANADAS barbacoa beef, chi h uahua cheese, puff creamy habanero sauce, greenherb rice green 17 e s ri18 ANCHO PEACH PORK pork medallions, ancho-peach glaze, white sweet potato mash,herb vegetabl PECHUGA CON LONGANIZA chi c ken breast, herbed goat cheese, l o ngani z a, oregano l i m e sauce, stewed black beans, white rice TAMAL CORN CAKES tamal barbacoa beef, co mdep, gal , cibeans, lantro-limherb 17 PAELLA MIXTA mussel sserrano , whicarni tecakes, fiham stas, h, losal ngani a, chiscal cken, red pepper, loetwecrema, pepper, tomato,roasted garlic, vegetabl saffron riecse 2121 PORK CARNITAS TACOS sa zfresca, limloe,ps,pishri stewed blalock greenqueso ripotato coni e o15n,fresco SERRANO SCALLOPS wrapped lemon-cava sauce,yelwhi sweet mash, ANCHO PEACH PORK pork medal lions, ancho-peach glaze, whiitme esweet potato mash,queso, roastedherb vegetabl esrice,18 stewed black beans 16 ENCHILADAS PATO tomato-habanero agoat crema, chiha,uahua green PECHUGA CON LONGANIZA cken breast, limefresco sauce, stewed FISH TACOS friDE eCAKES d whi te fitamal sh,duck, roasted serrano aiolibeef, , slsauce, aherbed w,pilicmocie,lde pintro-l cgal klecheese, ns,longani stewed bloregano ackqueso beans, herb green rice bl15ack beans, white rice TAMAL CORN cakes,chi barbacoa ldo, oni cilaontro-l ime zcrema, 17 SERRANO SCALLOPS serrano ham wrapped scal lochi ps,huahua lemon-cava sauce, whie tcrema, e sweetguaji potato mash, roasted vegetabl ENCHILADAS DE VERDURAS roasted vegetabl e s, queso, ci l a ntro-l i m l o chi l e sauce, herb rice e15s 21 ANCHO PEACH ns, ancho-peach glciamze, whi mash,queso, roasted vegetabl esricice,18green PAELLA MIXTA mussel s, pork whi temedal fitomato-habanero sh, loliongani za, chicken, reditmepepper, yelchi lowhuahua pepper, onion,herb tomato, , saffron ENCHILADAS DEPORK PATO duck, sauce,shri lap,ntro-l esweet crema,potato greengarl stewedriblceack21 beans 16 TAMAL CORN CAKES tamal cakes, barbacoa beef, pi,cstewed o de galblloa, ckcilabeans, ntro-limherb e crema, queso fresco 17 CARNE CON CHIMICHURRI sl i c ed ri b eye, chi m i c hurri green ri c e 25 SERRANO SCALLOPS serrano ham scal lochi ps,huahua lemon-cava ea,sweet potato vegetabl e15s 21 white rice PECHUGA CON chiwrapped ckenvegetabl breast, goatqueso, cheese, longani oregano sauce, stewed blackricebeans, ENCHILADAS DE LONGANIZA VERDURAS roasted es,herbed cisauce, lantro-l imwhie tzcrema, guaji l olimchielemash, sauce,roasted herb green ENCHILADAS DE PATOpumpki duck, ntomato-habanero sauce, cilantro-lsquash ime crema, chisauteed huahua queso, herb green ric21e, stewed black beans 16 SALMON CALABAZA seed crusted sal m on, butternut sal s a, kal e , vegetabl e fl a n TAMAL CAKES oaze, de whi galblltoea, ckcisweet labeans, ntro-lpotato imherb e crema, 17 ANCHO PEACH PORKtamal pork cakes, medal ancho-peach mash, roasted CARNE CORN CON CHIMICHURRI slicedliobarbacoa rins, beye, chimbeef, ichurripi,cglstewed greenqueso rice fresco 25vegetabl e s 18 ENCHILADAS DE VERDURAS roasted vegetabl ecapers, s, chihuahua queso,onicioln,antro-l impeño, e crema, guajil o roasted chile sauce, herb green rice 15 white rice 21 PESCADO VERACRUZ gri l e d tri g ger fi s h, ol i v es, tomato, jal a ci n namon, seasonal vegetabl ENCHILADAS DE PATOserrano duck, ntomato-habanero lantro-lsquash ime sauce, crema, herb stewed eebls,sack SERRANOCALABAZA SCALLOPS ham ps, butternut lecimon-cava theuahua sweetqueso, mash,green 21 beans 16 SALMON pumpki seedwrapped crusted scal salsauce, mloon, salswhi a,chisauteed kalpotato e, vegetabl eroasted flanric21e, vegetabl CARNE CON CHIMICHURRI slSALSA iced ribeye, ibonel churrie, ss stewed blribas,ckancho beans,salherb green ricvegetabl e 25 es, white sweet potato mash 18 SHORT RIBS WITH ANCHO braischi edmbeef, short screma, a,crema, roasted ENCHILADAS DE VERDURAS roasted vegetabl e s, chi h uahua queso, ci l i m e guaji l o chi l e sauce, herb green ri c e 15 TAMAL CORN CAKES tamal cakes, barbacoa pi c o de gal l o , ci l a ntro-l m e queso fresco 17 PESCADO VERACRUZ gril ed trigger fish, olives, capers, tomato, onion, jalapeño, cinnamon, roasted seasonal vegetables, white rice 21 SALMON CALABAZA pumpkin seed crusted salmon, butternut squash salsa, sauteed kale, vegetable flan 21 CARNE CHIMICHURRI iced ribeye, csauce, hurriACOMPAÑAMI stewed beans, greenqueso, ricvegetabl e herb 25 ENCHILADAS DE PATO duck, slSALSA tomato-habanero cilashort ntro-lblriimbas,eckcrema, chiherb e, stewed black beans SHORT CON RIBS WITH ANCHO braischi edmibonel e, ss ancho sal sha,uahua roasted egreen s, whitriecsweet potato mash 18 16 ENTOS PESCADO VERACRUZ gril ed trigger fish, olives, capers, tomato, onion, jalapeño, cinnamon, roasted seasonal vegetables, white rice 21 SALMON CALABAZA pumpkin roasted seed crusted butternut squash salsima,esauteed kalel o, vegetabl e flherb an 21green rice 15 ENCHILADAS DE VERDURAS vegetablsales,mon, chihuahua queso, cilantro-l crema, guaji chile sauce, SHORTSTEWED RIBS WITH ANCHO SALSA sed bonel ess 4short ribs,GREEN ancho es, whi te sweet 5potato BLACK BEANS 4 • WHI TE SWEETbraiPOTATO MASH • HERB RICsalE s3a, •roasted ROASTEDvegetabl SEASONAL VEGETABLES • WHImash TE RICE18 3 PESCADO VERACRUZ gril ed trisligced ger rifibseye, h, olivchies,miccapers, tomato,bloni jalENTOS apeño, nnamon,riceroasted seasonal vegetables, white rice 21 CARNE CON CHIMICHURRI hurriACOMPAÑAMI , stewed ackon,beans, herbcigreen 25 TOSTONES 3 • VEGETABLE FLAN 5 • SWEET PLANTAINS 4 SHORT RIBS WITH ANCHO braiPOTATO sedsalbonel ebutternut ss 4short risquash bs,GREEN ancho s3a, •roasted es,e whi SALMON CALABAZA pumpki nSALSA seed crusted mMASH on,ACOMPAÑAMI sal sCa,salE sauteed kalevegetabl , vegetabl flante 21sweet 5potato STEWED BLACK BEANS 4 • WHI TE SWEET • HERB ROASTED SEASONAL VEGETABLES • WHImash TE RICE18 3 ERINTOS 3 • VEGETABLE SWEETcinPLANTAI 4 PESCADO VERACRUZ gril ed trigger fish,TOSTONES olives, capers, tomato, oniFLAN on, jal5 a•peño, namon,NSroasted seasonal vegetables, white rice 21 POSTRES ACOMPAÑAMI NTOS STEWED BLACK BEANS 4 • WHITE SWEET POTATO MASH 4 • HERB GREENERI CE 3 • ROASTED SEASONAL VEGETABLES 5 • WHITE RICE 3 SHORT RIBS WITH ANCHO SALSA brai s ed bonel e ss short ri b s, ancho sal s a, roasted vegetabl e s, white sweet potato mash 18 CHURROS AND CHOCOLATE churros,TOSTONES nutmeg, ci3nnamon, sugar, ancho-chocol atePLANTAI dippingNSsauce 6 • VEGETABLE FLAN 5 • SWEET 4 POSTRES STEWED BLACK BEANS 4 • WHITE SWEET POTATO MASH 4 • HERB GREEN RICE 3 • ROASTED SEASONAL VEGETABLES 5 • WHITE RICE 3 PLANTAIN BAKE ripe plantains, vanil a cookies, walnuts,ACOMPAÑAMI raisins, goat cheese caramel, ice cream 7 • VEGETABLE FLAN 5ENTOS • SWEET 4 CHURROS AND CHOCOLATE churros,TOSTONES nutmeg, ci3nnamon, sugar, ancho-chocol atePLANTAI dippingNSsauce 6 POSTRES FLAN vanil a, caramel, custard 6 PLANTAIN BAKE ri p e pl a ntai n s, vani l a cooki e s, wal n uts, rai s i n s, goat cheese caramel , i c e cream 7 STEWED BLACK BEANS 4 • WHITchurros, E SWEET POTATO ciMASH 4 • HERB GREEN RICE 3 • ROASTED SEASONAL VEGETABLES 5 • WHITE RICE 3 CHURROS AND CHOCOLATE nnamon, sugar, ancho-chocol TRES LECHES sponge cake, three milks, limnutmeg, e meringue, rum, guava compote 7 a te di p pi n g sauce 6 POSTRES FLAN vanil a, caramel, custard 6 TOSTONES 3 • VEGETABLE FLAN 5 • SWEET PLANTAINS 4 PLANTAIN BAKE ripe plantains, vanil a cookies, walnuts, raisins, goat cheese caramel, ice cream 7 CHURROS ANDsponge CHOCOLATE cinnamon, sugar, compote ancho-chocol ate dipping sauce 6 TRES LECHES cake, three churros, milks, limnutmeg, e meringue, rum, guava 7 FLAN vanil a, caramel, custard 6 PLANTAIN BAKE ripe plantains, vanil a cookies, walnuts, raisins,POSTRES goat cheese caramel, ice cream 7 TRES LECHES sponge cake, three milks, lime meringue, rum, guava compote 7 FLAN vanil a,AND caramel , custard 6 CHURROS CHOCOLATE churros, nutmeg, cinnamon, sugar, ancho-chocolate dipping sauce 6 TRES LECHES sponge limees,meri 7 PLANTAIN BAKE ripe plcake, antainthree s, vanimil alks,cooki walngue, nuts, rum, raisinguava s, goat compote cheese caramel , ice cream FLAN vanil a, caramel, custard

6

TRES LECHES sponge cake, three milks, lime meringue, rum, guava compote 42 IM | MENU GUIDE 2014

7

7

18

18

18 18

18

american innovative | menus

Appetizers

Crab Cakes Jumbo Lump Crab, Pan Seared

15

Traditional Shrimp Cocktail

Duck Ravioli

Grilled Jumbo Shrimp, Spicy Cocktail Sauce

Wonton Wrapper, Pickled Ginger, Soy Sauce

17

13

Goat Cheese Crostini

Escargot in the Shell

Tomato, Olives

Wild Rice, Pesto Butter

9

One South Capitol Ave. Indianapolis, IN 46204 317-616-6170 www.indianapolis.hyatt.com

14

Local Antipasto Platter for Two

HOURS

M-Sun: 5 p.m. - 10 p.m.

Featuring Goose The Market Charcuterie, Olives, Cheese, Toasted Bread

18

Soups Traditional French Onion Soup

Lobster Corn Chowder

Provolone and Gruyere Gratin

Salads

DRESS

Dressy Casual, Business Casual

Smoked Bacon, Chive Oil

10

11

COST

Caesar Salad

CREDIT CARD ACCEPTED

8

Roasted Pear Salad

Fall TEN Salad

Fresh Fig Salad

Arugula, Crispy Pancetta, Feta Cheese, Balsamic Glaze

Mixed Greens, Tomato, Bacon, Red Onion, Bleu Cheese House Made Ranch

Baby Spinach, Sangamon, Salted Pecans, Mustard Pepper Vinaigrette

Sides

$$$$

ENTERTAINMENT N

Romaine, Croutons, Parmesan Cheese, Caesar Dressing

8

THE EAGLE’S NEST

8

8

CHILDREN WELCOME CHILDREN’S MENU N CARRYOUT AVAILABLE

WHEELCHAIR ACCESS

White and Green Asparagus 9

Foraged Mushrooms, Roasted Garlic, Caramelized Pearl Onions 10

TEN Mashed Potato 8

Y Y

Y

BAR SERVICE Y

Visit our website to view seasonal menu changes Follow us on :

Entrees Meat

Seafood

Crab Crusted Halibut

Herb Crusted Prime Rib

Baby Spinach, Roasted Potato, Lemon Beurre Blanc 36 Recommended pairing: La Crema Pinot Grigio

Baked Potato, Asparagus 12 oz – 38 16 oz – 44 Recommended pairing: Josh Cabernet

7 oz Filet Mignon

Blackened Sea Bass

Black Truffle Demi, TEN Mashed Potato 39

Sustainable Catch from Monterey Bay Aquarium, Black-Eyed Pea and Wild Rice Pilaf, Mushroom, Bacon 38

Poultry

10 oz Roasted Airline Chicken Breast

Pan Seared Salmon

Savory Bread Pudding 25 Recommended pairing: Belle Luca White Blend

Creamy Polenta, Fennel and Tomato Salad 28

Seared Sea Scallops

Game

Rack of Elk Twin Chops, Root Vegetable Mash, Cabernet Reduction 48

Japanese Pumpkin Ravioli, Arugula, Sage Butter, Spicy Tomato Chutney 32 Recommended pairing: Murphy-Goode Sauvignon Blanc

Vegetarian

Crispy Duck Leg and Thigh

Vegetarian Pasta

Creamy Polenta, Merlot and Cherry Gastrique 29

7 oz Peppercorn Crusted Bison Tenderloin Root Vegetable Mash, Herb Butter 48 Recommended pairing: Pascual Toso Malbec

Y

RESERVATIONS ACCEPTED

Parmesan Truffle Steak Fries 8

Y

BANQUET FACILITIES N

Trofie Pasta, Grilled Vegetables, Fresh Herbs, First Pressed Olive Oil 20 Recommended pairing: Franciscan Chardonnay

Add lobster tail to any entrée 25

MENU GUIDE 2014 | IM 43

american classic | menus

HARRY & IZZY’S 153 S. Illinois St. Indianapolis, IN 46225 317-635-9594

DINNER MENU

4050 E. 82nd St. Indianapolis, IN 46250 317-915-8045 www.harryandizzys.com

FEATURE S TARTER ST. ELMO SHRIMP COCKTAIL®

ROMAINE HEARTS

9

WEDGE SALAD

10

with Indiana goat cheese, applewood smoked bacon, roasted corn & whole grain mustard vinaigrette

15.95

M-Th: 11 a.m. - 11 p.m.; F-Sa: 11 a.m. - 12 a.m.; Su: 11 p.m. - 9 p.m.

HOUSE SPECIALTIES

Shrimp Cocktail, Sliders, Izzy Style N.Y. Strip DRESS

Casual COST

$$$$

ENTERTAINMENT N CREDIT CARD ACCEPTED

Y

BANQUET FACILITIES

Y

CHILDREN WELCOME

Y

CHILDREN’S MENU

Y

CARRYOUT AVAILABLE

Y

RESERVATIONS ACCEPTED

Y

WHEELCHAIR ACCESS

Y

BAR SERVICE Y

15

SPICY ASIAN SHRIMP

12

IZZY STYLE N.Y. STRIP 14 oz

CALAMARI

10

FILET MIGNON 8 oz/12 oz

brushed with our signature herb butter

rock shrimp, hand-breaded & tossed in chili aioli

lightly hand-breaded & served with sweet chili sauce

SEARED TUNA

13

sesame seed crusted, with sushi rice & soy cilantro ginger sauce

TOASTED RAVIOLI with bolognese sauce

9

RED PEPPER MEATBALLS-Spicy!

9

FRIED CHICKEN

10

boneless, with bbq or honey mustard (buffalo style with bleu cheese - add $2)

CHARCUTERIE PLATE

14

regional cheese & Smoking Goose dry cured meats with Marcona almonds, stone ground mustard & pickled shallots

SMOKED SALMON

10

flaked & tossed with a lemon caper mayo, served with crostinis

FRENCH ONION SOUP

8

SOUP OF THE DAY ($3 for a cup)

5

S AL ADS OVEN ROASTED BEET SALAD

TOMATO & MOZZARELLA

with fresh basil & extra virgin olive oil

CAESAR SALAD

9

MKT 9

w

G

42

w (

37/43 50

NEW YORK STRIP 14 oz

38

BONE-IN RIBEYE 20 oz

46

RIBEYE 14 oz

35

D

p

T

p a & (

S

ENHANCE YOUR S TEAK

c m

2 4 4 7 14 MKT

B

LAMB RACK

32

I

SMOKED PORK CHOPS

23

CHOPPED STEAK 16 oz

23

ROASTED HALF CHICKEN

15

FETTUCCINE ALFREDO

18

THE VEGAN

12

w &

T

t ( c

O THER SPECIALTIES with choice of side local from Gunthorp Farms with choice of side

with Indiana goat cheese, oranges, candied walnuts, green beans, mesclun & tarragon vinaigrette

B

b

BONE-IN FILET 14 oz

SAUTEED ONIONS BLEU CHEESE IZZY STYLE OSCAR STYLE 3 JUMBO SHRIMP - Grilled or Fried SOUTH AFRICAN LOBSTER TAIL

u m p

F

Served with choice of side rolled in cracked peppercorn, pan-seared & served on orange brandy butter sauce

s

S

S TEAKS

MINI BONE-IN FILET CHOPS

S

P

SPINACH SALAD

O THER APPETIZERS HOURS

9

with julienned apples, bleu cheese, candied walnuts & champagne rosemary vinaigrette

with bleu cheese, sautéed onions & choice of side with a lemon rosemary rub & choice of side choice of chicken, shrimp or salmon citrus infused quinoa with edamame, kale & roasted asparagus

F

S

F

F

20 IM | MENU GUIDE 2014 44 2010

Current Dinner Menu.indd 1

4/8/2013 4:17:04 PM

Current Di

9

9

0

2

SEARED YELLOW FIN TUNA

8

6

5

2 4 4 7 4 T

3

4:17:04 PM

MKT

sushi rice & soy cilantro ginger sauce

PAN SEARED SCALLOPS

30

udon noodles, carrots & baby bok choy in a miso soy vinaigrette. Topped with grilled pineapple salsa

BLACKENED CATFISH

19

with choice of side

SOUTH AFRICAN LOBSTER TAILS

MKT

FISH & CHIPS

19

GRILLED SALMON

28

beer battered & served with coleslaw with choice of side (Oscar style – add $7)

Served with house-cut fries or coleslaw

STEAKBURGER

12

ST. ELMO PRIME RIB SANDWICH

16

GRILLED CHICKEN CLUB

12

TURKEY BURGER

12

with cheese, lettuce, tomato, pickle, onion & spicy mayo (with applewood smoked bacon - add $2) sliced & served with white cheddar, au jus & creamy horseradish sauce (Manhattan style - add $2) sliced chicken, ham, applewood smoked bacon, cheddar, Swiss, lettuce, tomato & spicy mayo with lettuce, tomato, pickle, onion & tarragon spicy mayo

SIDES

BRIC K OVEN BAKED PIZZA

3

0

S ANDWIC HES

SEAFOOD

Included with selected menu items (à la carte - $3)

DOWNTOWN SPECIAL

12

TUSCAN

12

pepperoni, sausage & seasonal mushrooms pesto ricotta, mozzarella, spinach, artichokes, roasted & sun-dried tomatoes & caramelized onions (with chicken – add $2)

ST. ELMO PRIME RIB

creamy horseradish ricotta, campfire onion marmalade, seasonal mushrooms & white cheddar

HOUSE-CUT FRENCH FRIES CHEF ’S SEASONAL RICE MASHED POTATOES QUINOA EDAMAME KALE SALAD

14

Substitute the following sides - add $1 (à la carte - $4)

FRIED GREEN TOMATOES

BBQ CHICKEN PIZZA

12

TRADITIONAL CHEESE

10

with shredded chicken, red onion, cilantro & smoked gouda

SAUTEED GREEN BEANS

tomato sauce, mozzarella & oregano (additional toppings: pepperoni, seasonal mushrooms, caramelized onions, sausage - add $1 each)

SLIDERS Individually priced at $5 FILET SHRIMP PO BOY FISH

FRIED CHICKEN

HOUSE-MADE ONION RINGS POTATO PANCAKES Substitute the following side - add $4 (à la carte - $7)

CREAMED SPINACH ROASTED ASPARAGUS SAUTEED MUSHROOMS

HOMEMADE DESSERT S SIGNATURE BROWNIE

8

WOODFORD RESERVE BREAD PUDDING

9

CRÈME BRÛLÉE

7

with vanilla ice cream, hot fudge, caramel & candied pecans with Woodford caramel

traditional vanilla bean custard

ST. ELMO COCKTAIL SAUCE

TM

take home a bottle of St. Elmo Steak House World Famous Cocktail Sauce

10

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk for food-borne illness.

4-13

Current Dinner Menu.indd 2

4/8/2013 4:17:05 PM

italian | menus

CAPRI RISTORANTE

2602 Ruth Drive 317-259-4122 www.Capriindy.com

HOURS

M-Su: 11 a.m. - 2 p.m., 4 p.m. - 11 p.m.

HOUSE SPECIALTIES

Veal Ossobuco

DRESS

Business Casual COST

$$

ENTERTAINMENT N CREDIT CARD ACCEPTED

Y

BANQUET FACILITIES

Y

CHILDREN WELCOME

N

CHILDREN’S MENU N CARRYOUT AVAILABLE

Y

RESERVATIONS ACCEPTED

Y

WHEELCHAIR ACCESS

Y

BAR SERVICE

Y

*FREE PARKING CHILDREN 10+ WELCOME

20 IM | MENU GUIDE 2014 46 2010

american classic | menus

COUNTRY STYLE FRIED CHICKEN DINNER

SPECIAL COMBINATION DINNERS

An appetizer and relishes start your FAMILY STYLE DINNER: followed by a platter of Hoosier Fried Chicken (hand-fried like Mother used to do).

A boat of good old-fashioned chicken gravy and a bowl of creamy whipped potatoes.

FOR LARGE GROUPS Please select one of the following.

Also included are two specially prepared vegetables, salad with our famous Sweet-Sour Dressing, cottage cheese, homemade pickled beets, apple butter and hot baked bread.

Dessert consists of vanilla ice cream with a choice of toppings to make your own sundae. Sherbet or peppermint ice cream upon request.

Finally,enjoy all the coffee you can drink - decaffeinated, hot or iced tea.

If you find that you can’t finish your platter of chicken, your waitress will bring you a wax paper container so you can take it with you.

We will be glad to serve you extra portions of vegetables, salad and bread. We want you to feel that you have had a feast.

2-WAY COMBINATION SPECIAL Your choice of one of the following combination platters. * Chicken and shrimp $21.95 * Chicken and steak $21.95 * Steak and shrimp $22.95

M: Closed; Tu-Sa: 4:30 p.m. - 8 p.m.; Su: 12 p.m. - 7:30 p.m.

Family-Style Fried Chicken

DRESS

Platters of Chicken and Shrimp plus one four ounce Tenderloin Steak per person

COST

$23.95

ENTERTAINMENT N

All above dinners are served with our famous Family Style accompaniments as listed with our Country Fried Chicken Dinner. We regret we cannot accept separate orders or prepare separate checks for parties of 15 or more.

CREDIT CARD ACCEPTED

Dressy Casual

$$$

BANQUET FACILITIES

Y

CHILDREN WELCOME

Y

CHILDREN’S MENU

OUR PARTY LUNCHEON

Y

Y

CARRYOUT AVAILABLE

Y

RESERVATIONS ACCEPTED WHEELCHAIR ACCESS

Y

Y

BAR SERVICE Y

Served to parties of 20 or more - Or lesser groups on the days that larger parties are scheduled. Luncheon includes Individual Salad, Beverage and Dessert.

OTHER POPULAR DINNERS

CREAMED CHICKEN IN PATTY SHELL $12.95

12 OZ. NEW YORK SIRLOIN Aged and cut in our kitchen to specifications $22.50

HOURS

3-WAY COMBINATION DINNER

SPECIAL FRIED CHICKEN PLATE $12.95

TENDERLOIN STEAKS Our special cut, two four-ounce cuts per serving, prepared to your liking $21.95

8110 N. College Ave. Indianapolis, IN 46240 317-251-2294 www.hollyhockhill.com

HOUSE SPECIALTIES

All for $18.95

FRESH GULF SHRIMP Lightly breaded and french-fried with hot sauce and tartar sauce $20.95

HOLLYHOCK HILL

BREADED FISH FILLETS (DEEP FRIED) $12.95 FOUR OUNCE TENDERLOIN STEAK $13.95 CHICKEN SALAD (OUR MOST POPULAR) $12.95 FRENCH FRIED SHRIMP PLATE $12.95 BROILED HADDOCK $12.95 Limit your choices to 3 of the Party Luncheons.

(Prices subject to change without notice.)

MENU GUIDE 2012 | IM 47

italian | menus

Our menu changes seasonally, so please visit our website for the most current version.

Appetizers

IOZZO’S GARDEN OF ITALY

946 South Meridian Street Indianapolis, IN 46225 317-974-1100 www.iozzos.com HOURS

M-Th: 11 a.m. - 10 p.m.; F: 11 a.m. - 11 p.m.; Sa: 4 p.m. - 11 p.m.; Su: 4 p.m. - 8 p.m.

HOUSE SPECIALTIES

Spaghetti with Meatballs, Southern Italian DRESS

Business Casual COST

$$$

ENTERTAINMENT N CREDIT CARD ACCEPTED

Y

BANQUET FACILITIES

Y

CHILDREN WELCOME

Y

CHILDREN’S MENU

Y

CARRYOUT AVAILABLE

Y

RESERVATIONS ACCEPTED

Y

WHEELCHAIR ACCESS

Y

BAR SERVICE

Y

48 IM | MENU GUIDE 2014

Antipasti Plate....15 Scallops and Goat Cheese….16 Basil Cheese Garlic Bread....8 Fresh Lump Crab Cakes….14 Stuffed Mushrooms....11 Mussels Puttanesca….14 Calamari Fritti….11 Toasted Ravioli….9 Smoked Salmon Platter….14 Meatball Martini….8 Grilled Vegetable Plate….12 Margherita Pizza….12 Iozzo’s Standard Pizza….12

Pasta.

Spaghetti Served with Iozzo’s Family Sauce or Marinara...14, Bolognese Sauce ....15 Add Meatballs or Italian Sausage…. 4 Fettuccini Alfredo Fettuccini, Sun Dried Tomatoes and Scallions Tossed in Our House Made Alfredo Sauce….15 Add Chicken….5 Add Shrimp….7 Add a Crab Cake….7 Lasagna Bolognese Layers of Five Cheeses and Pasta, Covered in Our House Made Bolognese and Alfredo Sauces….17 Baked Penne with Chicken Seasoned Grilled Chicken Tossed with Tomato Cream Sauce and Topped with Mozzarella and Provolone Cheeses, Finished in the Oven….19 Linguine with White Clam Fresh Seasonal Clams Sautéed with Chopped Clams White Wine, Lemon, Clam Liquor and Parsley….21 Lobster Ravioli Egg and Squid Ink Pasta Stuffed with Lobster Served with Rock Shrimp Tossed in Iozzo’s House Tomato Cream Sauce....30 Cheese Ravioli Smoked Mozzarella Filled Ravioli Covered in Our House Made Tomato Cream Sauce….19 Parmesans Parmesan Breaded Chicken Topped with Marinara and Provolone Cheese Served over Spaghetti….18 Breaded Veal….24, Grilled Eggplant….15 Chicken Diavlo Chicken with a Spicy Red Sauce Served Over Spaghetti….18, Shrimp Diavlo….21 Garlic Shrimp Sautéed Shrimp with Garlic and White Wine Served Over Angel Hair Pasta….22 Orzo Portabella Portabella Mushrooms, Sun Dried Tomatoes, Basil and Scallions Tossed in Our House Made

Soups and Salads Italian Wedding Soup….5 Soup of the Day….5 Iozzo’s House Salad….5 Caesar Salad....7 Spinach Salad….7 Caprese Salad….10 Iceberg Stack….11

Entrees Chicken Piccata Hand Tenderized Chicken Breast Sautéed with Butter, White Wine, Lemon and Capers….19 Chicken Marsala Hand Tenderized Chicken Breast Sautéed with Butter, Mushrooms, Scallions, Dry Marsala Wine, Finished with Demi Glace….19 Chef’s Fresh Fish of the Day (Choose Your Preparation) Simply Grilled or Pan Seared….Market Price Blackened or Bronzed….Market Price Plus 2 Steamed in Parchment….Market Price Plus 3 Steamed with Lemon, Roasted Red Pepper, Butter Rosemary, and White Wine Oscar Style….Market Price Plus 7 Pan Seared and Topped with Lump Crab Meat, Asparagus and Lobster Butter Salmon Piccata Fresh Salmon Fillet, Pan Seared with Butter, White Wine, Lemon and Capers….25 Seared Scallops Diver Scallops Tossed with Orange Zest, Shallots and White Wine….29 Creekstone Farms Premium Black Angus Beef (Choose Your Cut and Preparation) 6oz Filet Mignon 12oz Ribeye Simply Grilled ….32 Lightly Seasoned then Grilled over an Open Flame Iozzo Style….34 Topped with Red Wine Sautéed Portobello Mushrooms, Gorgonzola, and Demi Glace Oscar Style….37 Topped with Lump Crab Meat, Asparagus and Lobster Butter Veal Piccata Veal Scaloppini Sautéed with Butter, White Wine, Lemon and Capers….26 Veal Marsala Veal Scaloppini Sautéed with Butter, Mushrooms, Scallions and Dry Marsala Wine, Finished with Demi Glace….26 (Menu items and Prices Subject to Change Without Notice)

steak and seafood | menus

fresh fish specials asian ahi

Seared Chilean sea bass

KONA JACK’S FISH MARKET & SUSHI BAR

5 Szechwan mahi-mahi pan-fried walleye

. swordfish Diavola

..

(seasonal)

crunchy grouper ...

.

deep-fried catfish

www.konajacksindy.com

5

poached north atlantic salmon ..

tilapia meuniere Alaskan King Salmon

.5

5

Sesame seared ono

en

shellfish, steaks & chicken

.

9413 N. Meridian Street Indianapolis, IN 46260 317.843.1609

HOURS

M-F: Lunch 11 a.m. - 2:30 p.m.; M-Sa: Dinner 4:30 p.m. - 10 p.m.; Su: Closed HOUSE SPECIALTIES

Fresh Fish, Sushi, Seafood DRESS

Dressy Casual

Stuffed shrimp

filet mignon . louisiana ribeye .

deep-fried shrimp .

Teriyaki Chicken .

5 macadamia nut chicken

COST

ENTERTAINMENT

Y

CREDIT CARD ACCEPTED

9 south african lobster tails Alaskan King Crab Legs surf & turf surf & surf

.

$$$ Y

BANQUET FACILITIES N CHILDREN WELCOME CHILDREN’S MENU

Y

Y

CARRYOUT AVAILABLE

Y

RESERVATIONS ACCEPTED

pastas and stir frys

WHEELCHAIR ACCESS

Y

Y

BAR SERVICE Y

Bugs and pasta

cashew salmon .

shrimp “bubba”

... pasta rustica

.

...

seafood fettuccine

s

lun sing blue

shrimp cocktail .5 oysters on the half shell .5 Sauteed mussels and clams spicy orange shrimp Maryland crab cakes .5 NE clam chowder & seafood gumbo horseradish-crusted oysters fried calamari black & blue nachos mona kona miso Shrimp, scallops and tuna tossed with veggies and noodles in miso broth …14

9

pu pu s, Soups, salads & sushi bar specialty sushi rolls sushi & sashimi combo platters calamari wasabi salad Marinated calamari, tossed with Mesclun greens & our Wasabi V inaigrette dressing large .…12 petite …8 black and blue tuna Cajun seared ahi topped with melted blue cheese, spicy diavola mix , grilled asparagus, then driz z led with a dijon balsamic reduction …15

49 IM | MENU GUIDE 2014

american innovative | menus

SMALL PLATES

LATE HARVEST KITCHEN 8605 River Crossing Blvd.

Indianapolis, IN 46240 317-663-8063 www.lateharvestkitchen.com HOURS

M-Sa: 5 p.m. - 10 p.m.

HOUSE SPECIALTIES

Daily Whole Fish, Brandade, Pork Chop, Sticky Toffee Pudding

DRESS

Casual COST

$$$$

ENTERTAINMENT N CREDIT CARD ACCEPTED

Y

BANQUET FACILITIES

Y

CHILDREN WELCOME

Y

CHILDREN’S MENU

Y

CARRYOUT AVAILABLE

Y

RESERVATIONS ACCEPTED

Y

WHEELCHAIR ACCESS

Y

BAR SERVICE Y

BRANDADE | 10 HOUSE BRIOCHE THE WEDGE | 8 MAYTAG BLUE DRESSING, ROASTED PEARS, HOUSE BACON, POMEGRANATES CAVIAR PIE | 16 TRADITIONAL GARNISH SHAVED BRUSSELS SPROUT SALAD | 8 ALMONDS, EGG, CITRUS VINAIGRETTE WARM PUMPKIN AND GREENS SALAD | 8 RICOTTA TOASTS, PUMPKIN SEEDS, HONEY CRISP APPLES, PORT WINE VINAIGRETTE GENERAL TSO’S PORK BELLY | 10 STIR FRIED VEGETABLES FRIED GREEN TOMATOES | 12 BLUE CRAB REMOULADE BREAKFAST SANDWICH | 9 DUCK PATE, SARDINES, FARM EGG, HOT SAUCE

BIG PLATES PORK CHOP | 24 WEE MAC STOUT BEANS, VINEGAR PEPPERS, BACON MARMALADE CHICKEN UNDER A BRICK | 22 POTATO GNOCCHI, OLIVES, HERB PAN JUS DIVER SCALLOPS | PIQUILLO PEPPERS, MELTED LEEKS, HOUSE GARLIC SAUSAGE BONE IN RIBEYE |38 BLUE CHEESE BUTTER, HAYSTACKS, STEAK SAUCE STEAMED DAILY WHOLE FISH | 28 BASIL, GARLIC, COCONUT LAKSA HAND CUT FETTUCINI | 22 SAUCE BOLOGNESE WALLEYE | 24 MUSTARD SPAETZLE, BRUSSELS SPROUT LEAVES LAMB SHANK | 18 FALL VEGETABLE RISOTTO CURRIED SWEET POTATO | 26 BASMATI RICE, CUCUMBER RAITA, TOASTED CASHEW BUTTER

SIDES POUTINE | 8 INDIANA CURDS, KENNEBEC POTATOES POTATOES MINNEAPOLIS | 9 BACON LARDONS, SOUR CREAM, CHIVES ROASTED VEGETABLES | 8 GARLIC CONFIT TOASTED CAULIFLOWER | 8 GOLDEN RAISINS, SMOKED ALMONDS, SHERRY GASTRIQUE Bread is available upon request Our beef and pork is sourced locally from Fischer Farms, Jasper, IN | Our chicken is sourced locally from Gunthorp Farms, LaGrange, IN | Our lamb is sourced locally from Viking Farms, Morristown, IN | Our duck is sourced locally from Maple Leaf Farms, Leesburg, IN The Marion County Health Department would like to remind you that consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of food-borne illness 20 IM | MENU GUIDE 2010 50 2014

Menu changes daily due to market availability and seasonality.

american innovative italian | menus

BAZBEAUX PIZZA THE LOCAL Broad Ripple 811 E. Westfi eld Blvd.& PUB EATERY Indianapolis, In 46220 317-255-5711 14655 N. Gray Rd. Westfield, IN 46062 Downtown 317-218-3786 329 Massachusetts Ave. Indianapolis, In 46204 www.localeateryandpub.com 317-636-7662 HOURS Carmel 111 West Main M-Thu: 11 a.m.St.- 10 p.m.; Carmel, In 46032 F-Sa: 11 a.m.

- 11 p.m.; 317-848-4488 Su: 11 a.m. - 9 p.m.

HOUSE SPECIALTIES www.bazbeaux.com Family Friendly, Foodie Friendly, Changes bi-weekly HOURS DRESS11 a.m.-9 p.m.; Su-Th:

Casual F-Sa: 11 a.m.-10 p.m.

Closing is one hour later in the Summer COST

$$

HOUSE SPECIALTIES Y ENTERTAINMENT

Creative Pizzas, Salads, Sandwiches CREDIT CARD ACCEPTED

BANQUET FACILITIES DRESS

Casual CHILDREN WELCOME

Y

Y Y

CHILDREN’S MENU Y COST CARRYOUT AVAILABLE

$$

Y

N ENTERTAINMENT RESERVATIONS ACCEPTED

Y

CREDIT CARD ACCEPTED WHEELCHAIR ACCESS Y Y N BANQUET FACILITIES Y BAR SERVICE

CHILDREN WELCOME

Y

CHILDREN’S MENU N CARRYOUT AVAILABLE

Y

RESERVATIONS ACCEPTED N WHEELCHAIR ACCESS

Y

* BAR SERVICE Y * Beer and Wine only PRICES ARE SUBJECT TO CHANGE

MENU MENU GUIDE GUIDE 2011 2014| |IM IM XX 51

italian | menus

LORENZO’S RISTORANTE

15 East Maryland St. Indianapolis, IN 46204 317-635-3096 www.lorenzosindy.com

A Browning Family Restaurant

ANTIPASTI Seasonal Bruschetta

Calamari Fritti

Grilled crostinis, tomato, basil, garlic, red onion 9

Lightly floured, served with tomato jam 11

Lorenzo's Meatballs

Torta di Caprino

House-made meatballs, tomato sauce, parmesan cheese 9

HOURS

M-Thu: 11 a.m. - 9:30 p.m.

F: 11 a.m. - 10:30 p.m.

Sa: 5 p.m. - 10:30 p.m.

Antipasto Misto

Assorted Italian cured meats, cheeses, olives 14

DRESS

Casual COST

$$

CREDIT CARD ACCEPTED

Y

BANQUET FACILITIES

Y

CHILDREN WELCOME

Y

Carciofi alla Griglia

Cozze

Grilled baby artichokes, roasted red peppers, balsamic reduction 13

PEI Mussels, white wine lemon and butter sauce 14

INSALATE & ZUPPE

HOUSE SPECIALTIES

Lorenzo’s Meatballs, Pan Seared Pork Chop, Ravioli della Mama, Cheesecake

Baked goat cheese with gorgonzola cream sauce, garnished with roasted red peppers and capers 12

Tomato Basil Soup

Minestrone Soup

Tomato, garlic, basil, olive oil, cheese crisp 7

Seasonal vegetables, pesto, parmesan cheese 7

Chopped Salad

Pear Salad

Diced red peppers, red onions, artichoke hearts, salami, olives, garlic, zucchini, gorgonzola, Italian dressing 9

Mixed greens, Asian pears, gorgonzola, candied pecans, rosemary dressing 9

Caprese Salad

Spinach Salad

Seasonal tomatoes, mozzarella cheese, basil, olive oil, balsamic reduction, cracked pepper 9

Caesar Salad

Spinach, candied pecans, red onion, dried cranberries, raspberry vinaigrette 9

Fuji Apple & Watermelon Salad

Romaine lettuce, parmesan cheese, house-made ciabatta croutons 8

Romaine lettuce, mixed greens, shallots, mint, feta cheese, croutons, lemon-white-balsamic vinaigrette 9

PASTA

CHILDREN’S MENU N CARRYOUT AVAILABLE

Y

* Spaghetti Arrabiatta with Shrimp

Ravioli della Mama

RESERVATIONS ACCEPTED

Y

Pancetta, shallots, spicy peppers, olives, capers, fresh basil 19

Spinach and cheese filled ravioli, pesto-cream sauce 19

WHEELCHAIR ACCESS

Y

* Red Pepper Pappardella Bolognese

Clams, olive oil, garlic, pancetta, white wine butter sauce 19

Lorenzo's Penne alla Vodka

Tomato sauce, mozzarella, mascarpone, ricotta cheese, meat ragu 18

BAR SERVICE Y

Linguine with Clams Lasagna della Casa

Three meat ragu, tomato-garlic sauce 19

Penne Rustica

Penne pasta, vodka-cream sauce 19

Sausage, sauteed onions, bell peppers, tomato sauce 19

Penne Medici

* Bucatini All'Amatriciana

Roasted chicken, artichokes, sun dried tomatoes capers, olive oil 18

Pancetta, sweet onion, plumb tomato, red pepper flakes, rustic tomato sauce 18

Chicken Fettuccine Alfredo

Baked Capellini with Meatballs

Alfredo sauce with roasted chicken 18

Provolone cheese, pomodoro sauce 18

Spaghetti with Meatballs

* Lobster & Crab Diablo

House-made meatballs, pomodoro sauce, basil 18

Sriracha, shallots, mascarpone, served over linguini 25

SECONDI Beef Raffinati Sautéed beef tenderloin, peppercorn brandy cream sauce 38

Cedar Roasted Atlantic Salmon Tomato basil caper relish, white wine burre blanc 23

Chicken Chiantigiana Baked chicken breast, sundried tomato pesto, mozzarella, fresh basil 22

Veal Piccata

Sautéed veal cutlets, olive oil, garlic, capers, white wine, lemon 24

Chicken Marsala

8oz. Filet Mignon

Red wine veal reduction, compound butter, roasted red potatoes 38

* Cacciucco Scallops, shrimp, mussles, calamari, salmon clams, tomato broth 23

Sauteed chicken breasts, mushrooms, Marsala sauce 20

Pan Seared Pork Chop

Shallots, crimini mushrooms, bell peppers, thyme, Madiera wine veal reduction 29

52 IM | MENU GUIDE 2014

* Scampi

Garlic, crushed red pepper, white wine, butter, parsley 22

* indicates a spicier dish PLEASE NOTE: A 20% SERVICE CHARGE WILL BE ADDED TO PARTIES OF 8 OR MORE

15 East Maryland St

Indianapolis, IN 46204

TEL. 317 635 3096

italian | menus

MATTEO’S RISTORANTE ITALIANO 40 N. 9th Street Noblesville, IN 46060 317-774-9771

www.matteosindy.com HOURS

M-F: 11 a.m. - 2 p.m., 5 p.m. - 10:30 p.m.; Sa: 3 p.m. - 10:30 p.m; Su: 3 p.m. - 9 p.m HOUSE SPECIALTIES

Lasagna, Homemade Bread, Veal Ossobuco, Pasta, Tiramisu

DRESS

Dressy Casual

COST

$$

ENTERTAINMENT N CREDIT CARD ACCEPTED BANQUET FACILITIES

Y

CHILDREN WELCOME

Y

CHILDREN’S MENU

Y

Y

CARRYOUT AVAILABLE

Y

RESERVATIONS ACCEPTED WHEELCHAIR ACCESS

Y

Y

BAR SERVICE Y *

*Now full bar with Liquor

MENU GUIDE 2014 | IM 53

american innovative | menus

MESH ON MASS 725 Massachusetts Ave. Indianapolis, IN 46204 317-955-9600 www.meshonmass.com HOURS

M-Th: 11 a.m. - Midnight; F-Sa: 11 a.m. - 1 a.m.; Su: 10 a.m. - 11 p.m.

HOUSE SPECIALTIES

Gunthorp Farms Roasted Half Chicken, Scallops

DRESS

Casual COST

$$$

ENTERTAINMENT

N

CREDIT CARD ACCEPTED

Y

BANQUET FACILITIES

Y

CHILDREN WELCOME

Y

CHILDREN’S MENU

Y

CARRYOUT AVAILABLE

Y

RESERVATIONS ACCEPTED

Y

WHEELCHAIR ACCESS

Y

CREDITS HERE: PLACE CREDITS HERE IN ALL CAPS.

BAR SERVICE Y

54 IM| MENU | MENUGUIDE GUIDE2010 2014 2 IM

steak and seafood | menus

 

NOAH GRANT’S GRILL HOUSE & OYSTER BAR

~ In the village of Zionsville ~ For full menu, visit www.noahgrants.com

65 S. 1st Street Zionsville, IN 46077 317-732-2233 www.noahgrants.com

 New Zealand King Salmon Seared Wild Itsumo Tuna Cioppino fish stew with shrimp,

Alaskan King Crab Legs 30 29 Honduran Tilapia 14 19 Jumbo Shrimp 19 mussels & salmon New Bedford MA Scallops 18 Live Maine Lobster & Fresh Oysters market price 19 Lake Eerie Perch hand breaded, cole slaw Fish Tacos sautéed or blackened tilapia, or kickin’ shrimp 20 Maryland Blue Crab Cakes 3 lump crab cakes 20 17 Salmon Salad bib lettuce, butternut squash, blue cheese 22



HOURS

T-Thu: 4 p.m. - 10 p.m.

F-Sat: 4 p.m. - 11 p.m.

Su: 4 p.m. - 9 p.m.

M: Closed HOUSE SPECIALTIES

Fresh Seafood, Live Lobster, Oysters, Steaks

DRESS

Business Casual

COST

$$

ENTERTAINMENT N

Bourbon Peppercorn Seared Filet Mignon 8 oz 38 Filet Mignon 4 oz grill house Cheese Burger 10 oz 13 17 Filet Mignon 6 oz noah’s chipotle BBQ Meatloaf 16 26 Filet Mignon 8 oz Lamburger, basil, tomatoes, balsamic 14 34 Surf & Turf 6 oz filet mignon & Maine lobster tail 44 8 oz Baseball Cut Sirloin blue cheese crusted 26 Pesto Chicken stuffed with roasted red peppers, white cheddar & spinach; 18

CREDIT CARD ACCEPTED

Y

BANQUET FACILITIES N CHILDREN WELCOME CHILDREN’S MENU

Y

Y

CARRYOUT AVAILABLE

Y

RESERVATIONS ACCEPTED WHEELCHAIR ACCESS

Y

Y

BAR SERVICE Y

 Vegetable Risotto spinach, roasted red peppers, mushrooms, butternut squash Seafood Pasta shrimp, mussels, crawfish, blackened tilapia, cajun cream Fettucini Alfredo tomato, fresh spinach; add chicken or shrimp 5

15 21 11

 Fire Breathing Dragon Roll 13 Sesame Crusted Tuna 15 Scorpion Roll 11 Ceviche crab & tilapia 12 Tempura Spider Roll 12 Seafood Stack crab & tuna 14 California Crab Roll 8 Oyster Shooter Platter 12 Chicken Lettuce Wraps 12 Shrimp & Crab Bisque 6 Lamb Meatballs, staff favorite 11 Blue Crab Wontons 4 9 specialty mac & cheese combos, plus seasonal fresh veggies Full menus on-line, including Wine List & Gluten-Free Menu

www.noahgrants.com

MENU GUIDE 2014 | IM 55

american innovative | menus

NORTHSIDE KITCHENETTE

6515 N. College Avenue Indianapolis, IN 46220 317-253-1022

Served in a honey-wheat tortilla

sandwiches

www.northsidekitchenette.com HOURS

House roasted pork, black forest ham, swiss cheese, dill pickles and our secret mustard sauce on our signature, fresh baked Cuban bread Baby spinach, balsamic-marinated grilled portabella mushrooms with melted brie and mozzarella on whole grain

Mile-High Reuben 10

Corned Beef, Swiss, Fermenti Artisan apple sauerkraut and thousand island on rye

Billy’s Italian 9

DRESS

Prosciutto, sopressata, pepperoni, provolone, field greens, tomato, mayo and spicy giardiniera on a baguette

Casual

$

Y

CHILDREN WELCOME

Y

CHILDREN’S MENU

Y

CARRYOUT AVAILABLE

Y

*Beer, Wine and Limited Cocktails

soups

Created with only the best, freshest seasonal ingredients, our house-made soup selection often changes, so please ask about our daily offering.

House-made Creamy Portabella Mushroom Brandy Soup Cup 4

Tomato, buffalo mozzarella, basil leaves and balsamic reduction on Cuban bread

Raw Veg 8

Avocado, cucumber, hummus, field greens, sprouts and tomato on whole grain

West Coast Turkey 9

Roasted turkey, bacon, avocado, alfalfa sprouts, field greens, tomato and mayo on whole grain

Basil Turkey 9

Roasted turkey, provolone, red onion, field greens and basil mayo on whole grain

Roast Beef

*

10

Thinly sliced with field greens, tomato and horseradish sour cream sauce on a baguette

Bowl 6

or Soup of the Day (Available seasonally) Cup 4 Bowl 6

salads

Caprese sandwich 10

Y

BAR SERVICE Y

Crispy bacon, chicken breast, tomato, romaine and avocado ranch

Blackened grouper, cajun remoulade, red onion, tomato and field greens on baguette

RESERVATIONS ACCEPTED N WHEELCHAIR ACCESS

BLT..C 9

Blackened Grouper 10

ENTERTAINMENT N

BANQUET FACILITIES

Cranberry Turkey 9

AK’s Grilled Cheese 9

HOUSE SPECIALTIES

Y

Cajun chicken, pico de gallo, monterey jack, black beans, corn, romaine and chipotle mayo Turkey breast, cranberry aioli, field greens and swiss

Cuban Sandwich 10

Cheesy Bacon Love Omelette, Cuban Sandwich, Mushroom Soup

CREDIT CARD ACCEPTED

Southwest Chicken Wrap 9

Your bread options are: NY rye, Baguette, Sourdough, Whole grain, Cuban (1.00 additional charge), Udi’s Gluten Free Wheat (1.50 additional charge)

M-F: 10 a.m. - 3 p.m.

Sa: 8 a.m. - 3 p.m.

Su: 8 a.m. - 2 p.m.

COST

wraps

Our sandwiches and wraps are served with house-made chips. Substitute hand cut fries for 2.75 or fresh fruit, quinoa tabouleh or edamame salad for 2.50

Add to any salad: grilled salmon 7

grilled chicken 3

grilled shrimp 6

Blackened Salmon 14

Blackened salmon, field greens, red onion, fresh strawberries, candied walnuts and balsamic vinaigrette

Southwest Chicken 12

Field greens, cajun chicken, pico de gallo, corn, black beans, avocado, tortilla strips and monterey jack with avocado ranch

Chopped 10

Chopped romaine, artichoke hearts, bacon, hard-boiled egg, red onion, sopressata, pepperoni, bleu cheese crumbles & house vinaigrette

Garden Delight 8

Crusty Grilled Four Cheese 9

Cheddar, Swiss and American on asiago-parmesan crusted sourdough Add ham - 3

Field Greens, tomato, red onion, cucumber, edamame, avocado and sprouts with honey-lemon vianaigrette

Superfood Salad 8

Jack Chicken 9

Grilled Chicken breast, bacon, pepper jack cheese, field greens, tomato and mayo on baguette

Chopped kale, quinoa, roasted tomatoes, red peppers, feta with honeylemon vinaigrette

Southern Chopped

Chicken Salad 9

Breast meat, celery, pancetta, scallions and mayonnaise with a touch of Dijon mustard on whole grain Can be served over field greens in lieu of bread

New Age Spinach

BLT 9

Crispy bacon, field greens, tomato and mayo on sourdough Add Swiss, American, Provolone or Pepper Jack - .75 Add Avocado - 1.00

combinations sides

Potato Chips 2 Fruit salad 3.50 Edamame Salad 3.50

… a house salad 9

8

Baby spinach, red onion, fresh strawberries, candied walnuts, bleu cheese crumbles and balsamic vinaigrette

or create your own

Choose one type of green and four toppings 8

Your Choice of: 1/2 a Roast Beef, Basil Turkey, Raw Veg, Crusty Grilled Four Cheese, Chicken Salad Sandwich, or a House Salad and … a cup of Soup 10

8

Field greens, golden raisins, onion, roasted corn, tomato, apples, and cornbread croutons with honey-lemon vinaigrette

… choice of side 10

Quinoa Tabouleh 3.50 Hand Cut Seasoned Fries 4.50 Small House Salad 4

Greens Romaine Baby Spinach Toppings Tomato Red onion Bacon Artichoke hearts Apples Roasted corn Black Beans

Field Greens Kale Bleu cheese crumbles Cornbread croutons Mushrooms Strawberries Candied walnuts Golden raisins

Edamame Cucumber Quinoa Hard-boiled egg Kalamata olives Avocado

Dressings House Vinaigrette, Horseradish Bleu Cheese, French, Buttermilk Herb Ranch, Lemon-Honey Vinaigrette, Balsamic Vinaigrette, Sesame-Ginger Vinaigrette

thank you for trying our 20 IM | MENU GUIDE 2014 56 2010

tasty midday fare

please visit us again soon

ne and

-made ng.

oup

d

n,

prouts

ey-

heese

Ranch, grette

breakfast anytime breakfast anytime

to enhance toyourenhance meal… your meal…

Served with our house potatoes. with your choicewith your choice Served with ourukon house ukonOmelettes potatoes.served Omelettes served Signature BloodySignature Mary SlightlyBloody spicy and Mary full of flavor Slightly8 spicy and full of flavor 8 of white orofwheat toast. white or wheat toast.

Add aAdd cup aofcup freshofseasonal fruit 3.50fruit Substitute for potatoes fresh seasonal 3.50 fruit Substitute fruit 2.50 for potatoesDreamsicle 2.50 Screwdriver vanilla Screwdriver vodka, orange juicevanilla and vodka, orange juice and Dreamsicle Eggwhite OmeletteOmelette available for 1.50 additional charge Eggwhite available for 1.50 additional charge

club soda 7

Cheesy BaconBacon Love Omelette 10 Cheesy Love Omelette

10

club soda 7

Raspberry BelliniRaspberry crème de framboise, peach Bellini crème de framboise, peach

Our Signature four cheese withblend potatoes, cut peppered Our Signature four blend cheese withthick potatoes, thick bacon, cut peppered bacon, liqueur and sparklingliqueur wine and 7 sparkling wine pancetta, crispy crispy prosciutto and shallots topped withtopped cheesy breadcrumbs pancetta, prosciutto and shallots with cheesy breadcrumbs

7

Mimosa Fresh orange juice andFresh sparkling wine juice 7 and sparkling wine 7 Mimosa orange Morning KickerKicker Omelette 10 Morning Omelette 10 Healdsburg Ranches ‘unoaked’ (Chardonnay) North (Chardonnay) North Avocado, cheddar, bacon, baby spinach, tomato and horseradish sourcream Healdsburg Ranches ‘unoaked’ Avocado, cheddar, bacon, baby spinach, tomato and horseradish sourcream Coast, CA 8/28 Coast, CA 8/28 CYOCYO Omelette 10 Omelette 10 Lagaria (Pinot Grigio) elle (Pinot enezie, taly Lagaria Grigio)2 elle enezie, taly 2 Choose any four Additional choices 1.50 each Choose any four Additional choices 1.50 each Casa de Campo (Malbec) Mendoza, Argentina 8/28 Spinach, tomato, red onion, marinated portabella mushrooms, black beans, Casa de Campo (Malbec) Mendoza, Argentina 8/28 Spinach, tomato, red onion, marinated portabella mushrooms, black beans, kalamata olives, avocado, asparagus, bacon, grilled chicken, cheddar, mozzarella, Simple Life (Pinot Noir) California 9 32 kalamata olives, avocado, asparagus, bacon, grilled chicken, cheddar, mozzarella, Simple Life (Pinot american, swiss, provolone and ham american, swiss, provolone and ham Sun King Osiris Pale Ale 16oz 8

Brioche French Toast 10 Brioche French Toast 10 Perfectly crisp, thick cut brioche with just a hint of citrus and nutty spice

Corona 5.50

Best Breakfast Burrito Ever 10 Best Breakfast Ever 10 Chorizo, eggs, pico de gallo, Burrito breakfast potatoes, green chili salsa

Bud Light 3.75 Coors Light 3.75 Coors Light 3.75

Perfectly crisp, thick cut brioche with just a hint of citrus and nutty spice

Bud Light 3.75

Chorizo, jack eggs, gallo, breakfast potatoes, green chili salsa and Monterey in pico a flourde tortilla and Monterey jack in a flour tortilla

Noir) California 9 32

Sun King Osiris Pale Ale 16oz 8 Corona 5.50

Good Morning Sandwich 9 Morning Sandwich YourGood choice of ham or bacon, 2 lightly fried 9 eggs and American cheese on

Your choice of ham or bacon, sourdough – For both ham and bacon 2 10lightly fried eggs and American cheese on sourdough – For both ham and bacon 10

Gabe’s Traditional Breakfast 8 Gabe’s Traditional Breakfast 2 Eggs your way, choice of sausage, bacon or ham,8yukon potatoes and toast

2 Eggs your way, choice of sausage, bacon or ham, yukon potatoes and toast

Farmer’s Delight Sandwich 8 Farmer’s Delight Sandwich Sweet and spicy chicken sausage patty topped 8 with an over medium egg,

Sweet and spicy chicken sausage patty english topped pepper ack cheese and fresh arugula on a toasted muwith n an over medium egg, pepper ack cheese and fresh arugula on a toasted english mu n

Kickin Eggs Benedict 10 Poached eggs,Eggs bacon and an english mu10n topped with our slightly spicy garlic Kickin Benedict hollandaise Poached eggs, bacon and an english mu hollandaise

n topped with our slightly spicy garlic

Biscuits and Sausage Gravy (Saturday and Sunday Only) 9 Slightly spicy withand thickSausage fluffy biscuits Biscuits Gravy (Saturday and Sunday Only) 1 2 order Slightly4.50 spicy with thick fluffy biscuits 1 2 order 4.50

Kitchen”ette” Sink (Saturday and Sunday Only) 11 1/2 order of Biscuits and Sink Gravy topped with breakfast potatoes, bacon Kitchen”ette” (Saturday and Sunday Only)

9

11

crumbles, two eggs easy and and cheddar cheese. with breakfast potatoes, bacon 1/2 order of over Biscuits Gravy topped crumbles, two eggs over easy and cheddar cheese.

a la acarte la carte

Crispy Bacon 3 Sausage Links 3 House Yukons 3 with Honey Crispy Bacon 3 Greek Yogurt Sausage Links 33 Seasonal Fruit 3.50 English u n 3Yogurt with Honey House Yukons 3 Greek Seasonal Fruit 3.50 English u n 3

sweet treats sweet treats

3

Bread Pudding 5

Classic bread pudding served with pecan-caramel sauce, whipped cream and Bread Pudding 5 dusted with powdered sugar Classic bread pudding served with pecan-caramel sauce, whipped cream and dusted with powdered sugar Brownie Sundae 6 Chocolate fudge brownie topped with ice cream and decadent chocolate sauce

Brownie Sundae 6 Chocolate fudge brownie topped with ice cream and decadent chocolate sauce Pumpkin Cheesecake 7 with spiced chai whipped cream

Pumpkin Cheesecake 7

little bites little bites

with spiced chai whipped cream

Children 12 and under only please. Served with seasonal fruit.

Brioche FrenchChildren Toast 126.50 and under only please. Served with seasonal fruit. ½ order of French toast

Brioche French Toast 6.50 Mini½Gabe’s 6.50 order Traditional of French toast

One egg scrambled, one sausage link and toast

Mini Gabe’s Traditional 6.50 NutsOne Over eggStrawberries scrambled, one6.50 sausage link and toast

Creamy Nutella with fresh sliced strawberries on whole grain

Nuts Over Strawberries 6.50 Grilled Cheese 6.50 Creamy Nutella with fresh sliced strawberries on whole grain Grilled sourdough with American and cheddar cheese

Grilled Cheese 6.50 Traditional PB & J 6.50 Grilled sourdough with American and cheddar cheese Strawberry jam and creamy peanut butter on whole grain

Traditional PB & J 6.50

planning a private party? planning a private party?

Strawberry jam and creamy peanut butter on whole grain

Northside Kitchenette, The Northside Social and Village Cigar are wonderful locations for gatherings large or small. Please let us know how we may be of service.

Northside Kitchenette, The Northside Social and Village Cigar are wonderful 6515 North AvePlease let Indianapolis, In 46220 locations for gatherings largeCollege or small. us know how we may be of service.

(317) 253-1022 6515 North Ave Indianapolis, In 46220 www. orthside itchenette.com www.College orthsideSocial.com www. illageCigar ndy.com (317) 253-1022

www. orthside itchenette.com

www. orthsideSocial.com

www. illageCigar ndy.com

MENU GUIDE 2014 | IM 57

american innovative | menus

THE NORTHSIDE SOCIAL

6525 N. College Avenue Indianapolis, IN 46220 317-253-0111 www.northsidesocial.com HOURS

M-Th: 4:00 p.m.-11:00 p.m.

Fri-Sa: 4:00 p.m.-Midnight HOUSE SPECIALTIES

Beer Brisket, Fresh Seafood, innovative cocktails & Boutique Wines DRESS

Dressy Casual, Business Casual, Sharp COST

$$$

ENTERTAINMENT N CREDIT CARD ACCEPTED

Y

BANQUET FACILITIES

Y

CHILDREN WELCOME

Y

CHILDREN’S MENU

Y

CARRYOUT AVAILABLE

Y

RESERVATIONS ACCEPTED

Y

WHEELCHAIR ACCESS

Y

BAR SERVICE Y

cigar f V I L L A G E

6513 N. College avenue 20 IM | MENU GUIDE 2014 58 2010

The Northside Social Full Menu Is Also Served At Village Cigar

american innovative italian | menus

2013 ZAGAT RATED ‘BEST IN INDIANAPOLIS’

BAZBEAUX PIZZA RECESS Broad Ripple 811 E. Westfield Blvd.

4907 N. College Ave. Indianapolis, In 46220 Indianapolis, IN 46205 317-255-5711 317-925-7529

Downtown www.recessindy.com 329 Massachusetts Ave. Indianapolis, In 46204 317-636-7662 HOURS

Tues-Sa: 5:30 p.m.-10:30 p.m.

Carmel Sun-Mon: Closed 111 West Main St. Carmel, In 46032 317-848-4488 HOUSE SPECIALTIES

Prix Fixe Menu of 4-5 courses www.bazbeaux.com Posted Daily on our website $48-$58 per person Wine pairing available daily HOURS

Su-Th: 11 a.m.-9 p.m.; DRESS F-Sa: 11 a.m.-10 p.m.

Dress for your occasion Closing is one hour later in the Summer COST

$$$$

HOUSE SPECIALTIES ENTERTAINMENT Creative Pizzas, Salads,N Sandwiches CREDIT CARD ACCEPTED DRESS BANQUET FACILITIES

Y

CHILDREN WELCOME

Y

Casual

Y

$$

CHILDREN’S MENU N COST CARRYOUT AVAILABLE Y ENTERTAINMENT N RESERVATIONS ACCEPTED Y CREDIT CARD ACCEPTED Y WHEELCHAIR ACCESS Y BANQUET FACILITIES N BAR SERVICE Y CHILDREN WELCOME Y CHILDREN’S MENU N CARRYOUT AVAILABLE

Y

RESERVATIONS ACCEPTED N WHEELCHAIR ACCESS

Y

* BAR SERVICE Y * Beer and Wine only PRICES ARE SUBJECT TO CHANGE

MENU GUIDE 2011 2014 || IM IM XX 59

steak and seafood | menus

ST. ELMO STEAK HOUSE

127 S. Illinois Street Indianapolis, IN 46225 317-635-0636 www.stelmos.com HOURS

M-F: 4 p.m. - 11 p.m.; Sa: 3 p.m. - 11 p.m.; Su: 4 p.m. - 10 p.m.

HOUSE SPECIALTIES

St. Elmo Shrimp Cocktail

DRESS

Business Casual COST

$$$$

ENTERTAINMENT N CREDIT CARD ACCEPTED

Y

BANQUET FACILITIES

Y

CHILDREN WELCOME

Y

®

An Indianapolis Tradition Since 1902 All Entrées Include Choice of:

a ean So p or omato ice hoice o a ed otato o se- t ries eds in ashed otatoes or reen eans

STEAKS, CHOPS & CHICKEN e or Strip . . ilet ignon . . . one- n ilet . . . orterho se Stea i ee . . . . . . one- n ( o o ) hopped Stea .

( ith le

. . . . .

. . . . .

. . . . . . . . . . i ee . . . .

. . . . . . .

. . . . . . .

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. . . . . . .

. . . . . . .

heese Sa t ed nions)

. . . . . . .

. . . . . . .

. . . . . . .

. . . . . . .

. . . . . . .

. . . . . . .

. . . . . o /12o . . . . . . . . . . . . . . . . . . . . . . . . .

14o 37.9 14o 2 o 14o 20o . . .

WORLD FAMOUS ST. ELMO

3 .9 /43.9 49.9 2.9 3 .9 4 .9 . 24.9

SHRIMP COCKTAIL 15.95

Delicious Shrimp, Chilled & Served with Classic Fiery Cocktail Sauce

or hops . . . . . . . . . . . . . . . . . . . . . . . 21o 2 .9 omestic am orterho se . . . . . . . . . . . . . . 14o 37.9 ndiana mish hic en. . . . . . . . . . . . . . . . . . . . . . 24.9

12 oz Bottle of St. Elmo Cocktail Sauce

10.00

CHILDREN’S MENU N CARRYOUT AVAILABLE

N

RESERVATIONS ACCEPTED

Y

WHEELCHAIR ACCESS

Y

BAR SERVICE Y

BONE-IN

PRIME RIB

Slow cooked throughout the day, then seared to temperature on the grill.

32oz $47.95 Limited availability

MEAT TEMPERATURE Rare -cool, very red center Medium Rare - warm, red center Medium - warmer, red to pink center Medium Well - hot, pink through the center Well Done - hot, fully cooked, no pink.

WINES

St. Elmo Steak House has one of the Midwest’s most extensive wine collections housing several thousand domestic and imported wines. Only wines from superior vineyards are stocked for your selection.

Please ask your server for details.

SEAFOOD ello

in Seared

( ith S shi ice So

na . . . . . . . . . . . . . . . . . . . . . 34.9 inger Sa ce)

resh ish . . . . . . . . . . . rench ried Shrimp . . . . . . ing ra and Shrimp ing ine S r n r ( o ster ail ilet o o ster ails. . . . . . . .

. . . . .

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. . . . .

. . . . .

. . . . .

mar . . . . . . mar mar

et price . 2 .9 . 32.9 et price et price

SALADS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Wedge Salad ith ream

Spinach Salad ith acon

le

9.9

heese

stard ressing

hop Salad ith reen oddess ressing Salad ith o se inaigrette le heese aesar Salad Sliced omato nion ith o se inaigrette le

heese

ADDITIONAL SIDES a ed otato. . . . . . . . o se- t ries . . . . . . eds in ashed otatoes . reen eans . . . . . . . . oaded a ed otato . . .

.3.9 .3.9 .3.9 .3.9 . .9

( ith pple ood Smo ed acon) 60 IM | MENU GUIDE 2014

. . . . . . . . . . . . ignon) . . . .

Sa t ed shrooms . . . nion ings . . . . . . . sparag s . . . . . . . . reamed Spinach . . . . ratin otatoes . . . . ing ra ac n heese

rices S ect to hange ons ming ra or ncoo ed meats po ltr sea ood shell sh or eggs ma increase o r ris o ood- orne illness.

. . .9 . . .9 . 10.9 . 10.9 . 10.9 . 1 .9

american innovative | menus

APPETIZERS Bistro Steak Bites

STONE CREEK DINING COMPANY

PA S TA S 12

Braised Short Rib / French Bread / Royal Trumpet Mushroom / Cabernet Demi-Glace

Grilled Chicken Mezzi Rigatoni

15

Cherry Tomatoes / Roasted Asparagus / Broccolini / Goat Cheese Cream / Pistachio Gremolata

Spinach Artichoke Dip

9

Campfire Fettuccine

Artichoke Hearts / Spinach / Three Cheese Blend / Bruschetta Tomatoes / Focaccia Crostini

15 Andouille Sausage / Barbecued Shrimp / Chicken / Mushrooms / Spinach / Scallions / Spicy Red Chili Cream Sauce

Ahi Tuna

for one 12 / for two 17 Sesame Crusted / Napa Slaw / Spicy Sweet Mustard / Horseradish Cream / Pickled Ginger / Wasabi

Grilled Shrimp and Angel Hair

Crispy Calamari

Italian Sausage / Roasted Chicken / Mushrooms / Scallions / Smoked Gouda Cream

10

Spicy Red Chili Aioli / Spring Greens / Blackberry Balsamic Vinaigrette

SALADS

Tuscan Penne

14

7 / add chicken 11 Spring Greens / Dried Cranberries / Red Onion / Spiced Pecans / Gorgonzola / Blackberry Balsamic Vinaigrette

Chicken Melt

Black and Bleu

Albacore Tuna Melt

14

Chipotle Marinated Sirloin / Romaine / Roasted Red Peppers / Roasted Asparagus / Bleu Cheese / Creamy Parmesan Dressing

Applewood Chicken

13 Spring Greens / Applewood Smoked Bacon / Egg / Grilled Chicken / Spiced Pecans / Dried Cranberries / Danish Bleu Cheese / Cranberry Poppyseed Dressing

LAND New York Strip 12 oz.

Ribeye 12 oz.

26

Herb Butter / Vegetable Medley / Baked Potato / Horseradish Cream Herb Butter / Vegetable Medley / Baked Potato

6 oz. 23 8 oz. 28

Chicken Scaloppine

17

Mushrooms / Prosciutto Sherry Cream / Danish Bleu Cheese Mashed Potatoes / Roasted Asparagus

Baby Back Ribs

Grilled Tofu / Baby Carrots / Broccolini / Butternut Squash-Wild Mushroom Wellington / Baby Zucchini / Beurre Blanc

11

12

Marinated Italian Beef / Provolone / Giardiniera Pepper Mix / Toasted Roll / Au Jus /

23

Lime Teriyaki / Napa Slaw / Scallion Mashed Potatoes / Crispy Wontons 22

17

Applewood Chicken Salad, Ahi Tuna, Cranberry Golden Raisin Bread Pudding

DRESS

Casual

$$$ N

BANQUET FACILITIES

Y

CHILDREN WELCOME

Y

CHILDREN’S MENU

Y

RESERVATIONS ACCEPTED

20

Y

Y

CARRYOUT AVAILABLE

Capriole Farms Goat Cheese Risotto / Baby Zucchini / Candied Bacon / Lemon Beurre Blanc

Seared Cobia

HOUSE SPECIALTIES

CREDIT CARD ACCEPTED

Applewood Smoked Bacon Salmon 20

Blackened Mahi Mahi

M-Th: 11 a.m. - 10 p.m.; F-Sa: 11 a.m. - 11 p.m.; Su: 11 a.m. - 9 p.m.

ENTERTAINMENT

SEA

Sea Scallops

www.stonecreekdining.com

COST

Cajun Dirty Rice / Cilantro Aioli / Black Bean-Cucumber Salsa / Guacamole

Housemade Barbecue Sauce / Vegetable Medley / Baked Potato

Marinated Tofu

10

Ale Braised Onions / Mushrooms / Lettuce / Tomato Jam / Swiss / Brioche Roll

Spicy Chicago Beef

Plainfield 2498 Futura Parkway Plainfield, IN 46168 317-837-9100

HOURS

Tuna Salad / Guacamole / Tomato / Micro Greens / Swiss / Wheat

26

Caramelized Onion / Herb Butter / Vegetable Medley / Baked Potato

10

Applewood Smoked Bacon / Cheddar / Red Onion / Tomato / Honey Mustard / Ciabatta Roll

Ale House Burger

Zionsville 4450 Weston Pointe Zionsville, IN 46077 317-873-9700

Greenwood 911 N. SR 135 Greenwood, IN 46142 317-889-1200

SANDWICHES

Seven Field

Filet Mignon

17

Roasted Asparagus / Garlic / Tomatoes / Fresh Basil / Parmesan

Noblesville 13904 Town Center Blvd.

Noblesville, IN 46060 317-770-1170

WHEELCHAIR ACCESS

Y

Y

BAR SERVICE Y

23

Cobia Fillet / Lobster Strudel / Broccolini / Lemon Beurre Blanc

Stone Creek Seafood Broil

21

Mahi Mahi / Jumbo Shrimp / Sea Scallops / Lump Crab Cake / Garlic Herb Butter / Lemon-Caper Aioli / Vegetable Medley / Couscous MENU GUIDE 2014 | IM 61

C

american innovative | menus

Restaurant

Craft Cocktail Room

See examples below of amazing deliciousness you’ll discover at Zest! Restaurant & Twist Lounge.

Full menus at www.zestexcitingfood.com (Menus may change seasonally for freshness.)

Savor same food, spirits, & love at Twist & Zest! (Adults only in Twist Lounge.)

BREAKFAST (until 5:00pm)

Crème Brŭlée French Toast (most craveable) Double-Sausage Sausage Gravy (huge flavor) Scrambled Omelets (so many fillings to choose from) Panini (breakfast in ciabatta) Homemade Granola (best ever!) GF Grammy’s Porridge (amazing wild rice creation)

(plus lots more on full daytime menu)

WEEK-END BRUNCH ADDITIONS Crab Bennie (Chef Valerie’s special crab cakes) Green Eggs & Sam (roasted salmon/asparagus) GF Huevos Rancheros (the real deal) GF Create your own scambled omelet (crowd favorite)

(plus lots more on full daytime menu)

LUNCH World Famous Mac & Cheese (everyone swoons) Mama’s Amazing Meatloaf (gold-standard recipe) Baja Tacos (we’re told they’re the BEST) Shredded Beef Sandwich (GUY FIERI cheered!)

Grilled Ceaser Salad (yep! romaine is really grilled) Asian Slaw (w/grilled chicken or steamed edamame)

POTIONS

LOTS MORE AVAILABLE ON MENU + SPECIAL CREATIONS JUST FOR YOU! Highest Quality Ingredients in our Twist Cocktails

GIN

Aviation Queen Zee Spicy Little Tart Twisted Mary (our fresh house-made Twisted mix)

Spiced Dark & Stormy Old Man & The Sea Mai Tai Apple Sauced

VODKA

Tequila Daisy Tequila Sunrise Margarita La Vida del Diablo

The Power Table Bad Example ‘Cuz’-Mopolitan Moscow Mule

MARTINIS

Up/Over Ice with just a whisper of vermouth

BOURBON & RYE

(plus lots more on full daytime menu)

Very Old Fashioned The Garter Belt Shaken Vices My New Luvaahhh…

DINNER

COGNAC & PORT

SANDWICHES

3-Napkin Burger (given most stars by Indy Monthly mag) Veggie Burger (freshest vegetables we can find) Shrimp BLT (surf & turf in your hands) Roasted Salmon Tacos (try it with one of our craft beers) SALADS BBQ Spiced Scallops (shaved vegs/smoked almonds) Southwest Fish & Chips (chili-spiced roasted salmon)

Big Plates

5-Hour Braised Short Rib (secret braising sauce) Cioppino (seafood, fish, spicy tomato broth) Chiles Rellenos (Chef Valerie’s creative take) Chicken & Waffles (french contry dijon gravy…wow!)

(plus lots lots more on full nightime menu)

HAPPY ENDINGS S’mores (fun & fire at your table!)

Mexican Hot Chocolate (surprisingly happy kick) Cherry Pie (grammy’s incredible recipe) Malva Pudding (ooey-gooey South African cakey yum) Carrot Cake (Chef Valerie’s fav carrot cake ever)

(plus lots more on full menus)

ALL OUR FOOD, SPIRITS, WINE, & BEER ARE AVAILABLE FOR CARRY OUT

RUM

Metropole Sangaree

SCOTCH

Smoke & Mirrors Blood & Sand

AGAVE

SIGNATURE TIPPLE Seduction Apples and Oranges Get Mama Her Medicine

HOT

Coffee with a Twist Chai Just South of No Royale

LIQUEURS

Sweet Lucy Bourbon Liq Fudge Brownie Liqueur Organic Orange Liqueur Organic Jasmine Liqueur Fernet Vallet

ZEST! EXCITING FOOD CREATIONS + TWISTLOUNGE 1134 East 54th Street Indianapolis, IN 46220 317-466-1853 Phone 317-466-1862 Fax www.zestexcitingfood.com HOURS

See website for Zest! and Twist Hours HOUSE SPECIALTIES

Downhome Goes Uptown Creative Cuisine + Exceptional Craft Cocktails, Wines, and Beers

DRESS

Smart Casual

COST

$$

ENTERTAINMENT N CREDIT CARD ACCEPTED

Y

BANQUET FACILITIES N * CHILDREN WELCOME CHILDREN’S MENU

Y

Y

CARRYOUT AVAILABLE

Y

RESERVATIONS ACCEPTED WHEELCHAIR ACCESS

Y

Y

BAR SERVICE Y

*Offsite Venues

SPARKLERS

(Here are a few of our popular mimosas) Wild Hibiscus Mimosa - Jasmine Mimosa - ‘Hum-Osa’

ZEST! HAND-SELECTED WINES

Chef Valerie picks for quality, taste, uniquiness

CHEF-SELECTED BEERS Focus is on local & regional beers

NOSHES & SNACKS Tomato Bon Bons (GUY FIERI’S favorite nosh) Artichoke Lollipops (fun treat on a stick) Chickpea Fritters (unbelievable vegan yummies) GF Warm Olives & Smoked Almonds (can’t resist) GF Corn-Dusted Calamari (amazing house-made dips) GF Crab Cakes (Chef Valerie’s special recipe) Twisted Sistaz Popcorn (from our ‘Just Pop In!’ sisters)

ZEST! FULL FOOD MENU AVAILABLE IN TWIST LOUNGE

MENU GUIDE 2014 | IM 63

LAST LOOK

CHARTED

The Hot Plate Food trends and treats that are moving off the back burner and into the spotlight.

Pralines. The New Orleans–style candies are coming north. Indy has been serving as a test market for Starbucks’ Chestnut Praline Latte, and even McDonald’s has been doing a Pralines & Cream McFlurry. For the real stuff, stop by Yats, which now offers the candy as (divinely) made by Carrie Abbott.

Waffles. They’re not just for breakfast anymore. Topped with fried perch at Black Market, lobster at Oakleys Bistro, or, of course, chicken at Maxine’s Chicken & Waffles, these classics are keeping griddles working overtime.

SMOKIN’

HOT

WARM

Nachos. Creative, upscale twists on the bar snack are everywhere, and fill an entire food truck (Nacho Mama’s).

Arriba!

Bourbon. First came hip hangouts like The Ball + Biscuit and The Libertine Liquor Bar, which took the bourbon cocktail far beyond Manhattans and mint juleps.

Then Bakersfield Mass Ave, which pours 50 varieties of the stuff, opened in the spring to instant-hit status.

And Barbecue and Bourbon is now open in Speedway.

64 IM | MENU GUIDE 2014

Fro-Yo Joints. TCBY may have faded from the radar along with layered socks and mall hair, but frozen yogurt is warming up again.

At last count, we tallied 38 different shops in the Indy area specializing in it.

Brussels Sprouts. The leafy little balls that have grossed out kids for years are going upscale. Smoking Goose bacon and garlic add zing to the veggies at Peterson’s; Bluebeard has been doing them agrodolcestyle, inspired by a traditional sweetand-sour Italian sauce.

Design Studio

Kittle’s Studio

8600 Allisonville Rd

Bringing Our Best To Your Home With • More Than 175 Years of Design Experience • Over 30 Show Homes • 10 Indianapolis Monthly Dream Homes • Featured in Over 40 Publications

Thomas Myers

Peter Whitten

Lu Olp

Audrey Studley

Lisa Hayes

Jessie Corbin-Mahaney Paul Hancock

Design services are complimentary with a minimum purchase through a Kittle’s Designer. Call today for an appointment (317) 849-1163

Photos by Jessica Strickland

THE INDIANA ROOF BALLROOM ESTD. 1927.

The Indiana Roof Ballroom is located in downtown Indianapolis, within the heart of the city’s convention, shopping, entertainment and business districts. This unique venue specializes in ambiance, excellent service and providing a not-to-be forgotten event experience.

www.indianaroof.com | To take a tour call 317-236-1870 or email antonia@indianaroof.com