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Swoon List: Nicole-Taylor’s, King Dough, And More

Morton’s The Steakhouse (41 E. Washington St., 317-229-4700) has a fun spin on the archetypal appetizer with a bubbling dry ice presentation of their shrimp cocktail.

The bursting-at-the-seams chicharrones sandwich from Don Juan V’s (3720 E. Raymond St., 317-377-4677) is a flavorful and surprisingly delicate with fried pork atop a base layer of sweet potatoes and dressed with a crisp onion salsa.

Chicharrones sandwich from Don Juan V’s

The classic corned beef sandwich from Indy’s original Shapiro’s Delicatessen (808 S. Meridian St., 317-631-4041) is piled high on rye with mustard and Swiss cheese and topped with a pickle.

Shapiro’s corned beef. Classic.

The Brooklyn Baby pizza from King Dough (108 W. 6th St., Bloomington, 812-287-8931) combines soppressatta, basil, and hot honey into one perfectly chewy pie.

Hot honey makes this pizza at King Dough

A 42-day dry-aged ribeye with sautéed garlic and chanterelles plated with french green beans and potato pave, one of four courses served at a Nicole-Taylor’s (1134 E. 54th St., 317-257-7374) chef’s table dinner.

A dry aged ribeye from Nicole-Taylor’s chef’s table

 

 

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