Taverna

Taverna-Seared-Scallop-Coquille-photosize-

Having received a makeover straight from the pages of a Restoration Hardware catalog, the former Khoury’s spot on the edge of Broad Ripple now houses a lush spread of espresso-leather–on–beige furnishings, with a menu that is equally rich. Chef Aaron Blake, who hails from Morton’s The Steakhouse, takes on some ambitious (and ambitiously priced) recipes, like a luscious appetizer of bacon-wrapped seared scallops over a leek cream for $17, and a well-executed $34 Kona-crusted New York Strip sliced and fanned out at the base of three towering sweet-potato croquettes, served with a well-balanced chocolate–red-wine reduction that will change your attitude about sauces on fine steaks. Servers are sweet, if slightly unpolished. And the bar has some fun with its signature drinks, especially the potent Taverna Bourbon Slush and the girly-sweet Broad Ripple Irish Kiss, a creamy concoction of Bailey’s, Frangelico, and cherry brandy topped with an edible flower. 

Related Content


More Listings in This Area