Swoon List: Rev Edition

Our top five dishes from the Speedway’s third annual Rev event.

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This special edition of the Swoon List compiles our top five dishes from the Speedway’s third annual Rev event. They’re not ranked, just delicious.

Aji guajillo chicken atop hominy puree with yuca root slaw
JW Marriott’s aji guajillo chicken atop hominy puree with yucca root slaw

A layer of pureed hominy laid the foundation for bold flavors and textures in JW Marriott’s (1o S. West St., 317-860-5800) dish: shredded chicken thigh in a rich, slightly spicy chile sauce crowned with a pile of crispy yucca straws.

 

Bluebeard's salt-cod brandade
Bluebeard’s cod brandade with curry aioli and pickled mustard seeds

Abbi Merriss of Bluebeard (653 Virginia Ave., 317-686-1580) topped off a crostini with a layer of light, flaky cod brandade and curry aioli and cut through the savory notes of the dish with tangy, pickled mustard seeds.

 

Cerulean's pork escabeche with green gazpacho tomato and sesame
Cerulean’s pork escabeche with green-tomato gazpacho and sesame

Cerulean’s (339 S. Delaware St., 317-870-1320) Alan Sternberg dunked tender bits of pork escabeche into a cup of green-tomato gazpacho.

 

Georgia Reese's Nashville Hot Chicken sliders
Georgia Reese’s Nashville Hot Chicken sliders

Georgia Reese’s (14 E. Washington St., 317-986-7883) signature hot fried chicken, flavored with spicy chili oil, was served slider-style with a pickle garnish.

 

Delicia's shrimp cocktail in a mint-watermelon broth
Delicia’s shrimp cocktail in a mint-watermelon broth

Delicia’s (5215 N. College Ave., 317-925-0677) head toque, Ricky Martinez, put his spin on shrimp cocktail with a refreshing mint-watermelon broth infused with basil, serrano pepper, avocado, corn, and red onion.

 

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