The surprisingly hearty but less guilt-inducing root-vegetable potpie at Upland Carmel Tap House (820 E. 116th St., Carmel, 317-564-3400), with perfectly sweet and al dente vegetables in a creamy sauce topped with puff pastry and a bracingly bitter and salty watercress salad for contrast.
The Indiana Corn Pie from Pi Indy food truck, featuring sweet corn, jalapeños, caramelized onions, fennel sausage, mozzarella, provolone, and garlic sauce.
Repeal’s (630 Virginia Ave., 317-672-7514) sliced brisket—fork-tender, appropriately smoky, and served with a choice of two sides. Ours: cheesy grits and roasted Brussels sprouts.
The delicate and lightly crispy gnocchi small plate at The Vanguard (6319 Guilford Ave., 317-251-3138), tossed both with roasted vegetables and fresh spring peas.
The Healthy Elephant (blended espresso, almond milk, peanut butter, honey, and banana) at Hubbard & Cravens.
Swoon List: Upland Carmel Tap House, Pi Indy, And More
Five things we’re craving right now.
