The shareable starter of short rib tartare at Vida (601 E. New York St., 317-420-2323), Cunningham Restaurant Group’s new addition. Spear the quail egg on top with your fork and slide each bite of the meaty mixture onto a crispy, curled sweet bread.
Thick slices of Challah bread French toast with plump and spicy pork meatballs, at Mimi Blue Meatballs (870 Massachusetts Ave., 318-737-2625).
Marrow’s (1106 Prospect St., 317-986-6752) Korean spin on smoked spare ribs, basted with gochujang and honey, fall off the bone at the slightest poke of your fork.
The Maestro martini at Peterson’s (7690 E. 96th St., Fishers, 317-598-8863), featuring tequila and Cointreau perked up with muddled jalapeño and garnished with a leaf of fresh basil.
A rich, hearty slab of Rook’s (501 Virginia Ave., 317-737-2293) Embutido: pork meatloaf crowned with a runny egg, foie gras, and spam atop a bed of white rice.
