For dining, the approximately 200-seat steakhouse, one of three of its kind in the country, boasts a special 1,800-degree double broiler that sears in the natural juices of steaks. The 12-ounce filet is the restaurant’s most popular entree, Hoffman says, but the 32-ounce Porterhouse comes in a close second. “They are cut fresh in house to ensure that you are going to get the most perfect cut of meat,” he says. If steak isn’t your preference, opt for one of the other house specials, like the ginger marinated pork tenderloin, the Creole marinated salmon or the Maker’s Mark bourbon barbecue shrimp. The butter poached halibut, served with a Scotch caramel sauce, is among the specialties by Maker’s Mark chef Andrew Miller, a Fishers resident. With more than 20 years of culinary experience and several medals from American Culinary Federation competitions, Miller worked as a chef at Hawthorn’s Golf and Country Club before settling in at Maker’s Mark in 2008. As for his halibut, Miller says: “You really think you are eating candy, not fish. It’s that good.” Halibut that tastes like candy? If that isn’t a win-win situation, we don’t know what is. o
Jumbo lump blue crab cake with spicy mustard key lime sauce and sesame vegetable slaw
4300 N. Michigan Road, Shelbyville, 317-421-8261, www.indy-live.com Indiana Live Casino is located on Interstate 74, Exit 109 in Shelbyville, and is adjacent to Indiana Downs race track. NORTH | www.indynorthmag.com
PAGE 81