- Truffled bologna from the deli case at Goose the Market (2503 N. Delaware St., 317-924-4944). Peppercorn-studded lunchmeat channels the nutty, musky essence of black truffles.
- The sweet-tart pickled red onions, sliced thin, flecked with mustard seeds, and offered as a deliciously bracing relish alongside the artichoke dip appetizer at Coal Pizza Company (36 E. Washington St., 317-685-2625).
- A savory twist on the current soaked-bread fetish: bone marrow bread pudding at Late Harvest Kitchen (8605 River Crossing, 317-663-8063). This free-form version—more of a stuffing than a dessert—packs together buttery hunks of rye and pumpernickel (the outermost edges baked to a crisp), whole mushrooms, and an umami-heavy sauce.
- The crab cake at Northside Social (6525 N. College Ave., 317-253-0111), unique in its addition of tiny bits of diced jicama for crunch.
- The caramel-drizzled, macadamia-topped banana tart at Meridian Restaurant & Bar (5694 N. Meridian St., 317-466-1111).
