The tangy, ultra-rich agnolotti at Rook (501 Virginia Ave., 317-737-2293), with koji and coffee-cured brisket, a delicate confit of shiitakes, ponzu, spicy pickled Fresno chiles, and creamy, funky cured duck yolk.
Rebar’s (20 N. Delaware St., 317-685-5100) brisket-topped burger with pepper Jack cheese, served on a pretzel bun.
The huevos rancheros—a tortilla covered in cheesy beans and greens under an egg—on the Sunday brunch menu at Tastings (50 W. Washington St., 317-423-2400).
Little open-face meat dumplings inside thin filaments of wrapper, a go-to appetizer at Thai Spice (2220 County Line Rd., 317-881-2243).
Luscious Bar Harbor mussels in a creamy tomato, saffron, and garlic broth at Peterson’s Restaurant (7690 E. 96th St., Fishers, 317-598-8863).
