Swoon List: OP Italian, Studio C, And More

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An orange puree of sweet potatoes serves as a bed to roasted vegetables.
A comforting bowl of tofu ricotta ravioli in a rich sweet potato Alfredo sauce from Three Carrots.

Julia Spalding

Shaved Brussels sprouts, roasted red onions, candied pecans, balsamic at Public Greens (Multiple locations).

Leafy greens with a balsamic dressing
Public Greens nails the Brussels sprout salad

The behemoth wedge salad from Bluebeard (653 Virginia Ave., 317-686-1580) is stacked with iceberg lettuce, bacon, roasted tomato, red onion, basil, rosemary crouton, and topped with blue cheese dressing.

Lettuce, bacon, bleu cheese atop a white plate
Bluebeard’s wedge salad

Perhaps the juiciest chicken breast in Indianapolis is at Studio C (1051 E. 54th St., Suite C.) and is accompanied by pancetta, wild rice, edamame, and chicken jus.

Slices of chicken breast with vegetables
The chicken breast with wild rice at Studio C

The knockout lamb shank braised for 12 hours at the recently rebranded OP Italian at the J.W. Marriott (10 S. West St., 317-860-5800), served atop taleggio-enriched polenta and finished with roasted peppers and green olives.

Tender lamb shoulder on the bone with a savory sauce
Braised lamb shank at OP Italian

The eye-popping and carnivorous migos platter at the recently opened Comida (43 E. 9th St., 317-426-4392) that features a generous slab of tangy char siu ribs, juicy adobo chicken, Latin-spiced pulled pork, and a choice of sides such as chorizo mac and cheese and wedge-cut fries.

tangy char siu ribs, juicy adobo chicken, Latin-spiced pulled pork, and a choice of sides such as chorizo mac and cheese and wedge-cut fries
The migos platter at Comida

 

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