Restaurant Guide Category: Contemporary
Though its dishes change with the micro seasons, the on-site restaurant for Zionsville’s picturesque dairy farm always delivers a rustic opulence that plays into the bucolic theme. Chef Jon Warner now oversees a kitchen that has turned out dishes like a wintry duck breast with wild mushrooms, turnips, and apples under the twinkling rafters of a restored barn. Other highlights have included halibut al pastor, grilled ribeye, and salmon salad with foraged mulberries and local strawberries served on the breezy screened porch and patio overlooking the farm spread. You can’t go wrong with the made-to-order skillet of buttery yeast rolls. The burger is a perennial favorite as well, and rightfully so, massive and piled with the likes of pickled ramp remoulade and TPC’s Brick Street Tomme. For dessert, go minimal with just a scoop of the creamery’s fresh-churned ice cream. Lunch Mon.–Sat., dinner Tues.–Sun., brunch Sun.