English Pea Agnolotti with Benton’s bacon broth, fennel, oyster mushrooms, parmesan, and lemon oil at Tinker Street (402 E. 16th St., 317-925-5000).
Prime rib dumplings with sour cream and créme fraiche, prosciutto, onion streusel, ramp chimichurri, and leek ash from Oakleys Bistro (1464 W. 86th St., 317-824-9178).
The steak and chicken fajitas at La Parada (1642 E. New York St., 317-917-0095) put the sizzle in DIY tortilla stuffing.
Josh Gonzales’ new near Southside pub Jailbird (4022 Shelby St., 317-602-2001) specializes in no-nonsense food. That means a classic cheeseburger stacked with iceberg lettuce, red onions, tomato, pickle, and a swipe of special sauce all between a buttered bun with a side of curly fries.
House-cured Tasso ham Po Boy from Shoefly Public House (122 E. 22nd St., 317-283-5007) dressed with Maryland-style crab spread and micro greens, and a side of spicy bread-and-butter pickles.