Megan Fernandez
Elotes fondito at The Lemon Bar (95 E. Pine St., Zionsville, 317-344-0472) is a Mexican mashup of creamy queso dip and the lime, corn, and cotija cheese flavor profile of elotes—basically, a cheesy, dippable take on creamed corn. Served with warm housemade tortilla chips.
The extra-thick beet burger at Three Carrots (920 Virginia Ave., 463-221-3669) is dressed with sweet tomato jam.
The green-curry mussels at Tinker Street (402 E. 16th St., 317-925-5000) are a harmonious union of shrimp, eggplant, tomatoes, squash, coconut milk, basil, and pickled peppers, with a perfectly grilled slice of baguette to sop up the pleasurable broth.
The massive prime rib that turns heads at St. Elmo Steak House (127 S. Illinois St., 317-635-0636) is Flintstones-thick, heavily marbled, and finished to order.
Fruity Pebbles dance on the rim of the watermelon-and-lemon-lime-basil margarita at La Margarita (1043 Virginia Ave., 317-384-1457), a surprisingly balanced and not-too-sweet cocktail, perfect for summer.
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