The Indigo Duck


INDIGODUCKExecutive chef Ryan Kernodle, in charge of the kitchen of this tight Franklin bistro after last year’s death of original owner Joseph Hewett, continues the rich—very rich—tradition of French-inflected Southern cookery that has earned Indigo Duck its loyal following. The menu changes every couple of months, always taking on fanciful versions of down-home classics like black-eyed pea hummus, a bourbon-brined pork chop with sweet-potato risotto, and blackstrap-molasses steak sauce on a grilled ribeye. Expect sweet servers, strong cocktails, and a heavy rotation of shrimp, grits, and fried green tomatoes, especially during Sunday brunch.

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