Cerulean

Chef Alan Sternberg’s tweaks to the imaginative and ever-changing menu at this gorgeous street-side restaurant have included a Hoosierific take on steak tartare, composed with ruby-red Indiana tomatoes instead of beef, and a bourbon-inspired Gunthorp Farms pork chop with deconstructed barrel-aged accents—smoky broth, fried corn polenta, and orange bitters to boot. A new lunch-menu structure adds starters, sandwiches, and entrees to the popular nontraditional bento boxes.

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