Diners familiar with the veggie-centric style of Duos indy co-owner Becky Hostetter know that this trailblazer can pull a multitude of flavors out of the simplest ingredients. No surprise that she shines brightest in the summer, even when it comes to just waxing poetic about one of its most underrated crops. “There is nothing tastier than a well-grown summer cucumber,” says Hostetter. “I prefer the English type, or those cute little precious Persian ones, because the traditional variety tends to have tough skin.”
Rook chef Carlos Salazar, a native of the Philippines, applies his playful takes on traditional Asian recipes at the Fletcher Place restaurant that elevates dishes like wild-mushroom bibimbap and brisket ramen to high cuisine. Here, he gives A classic fall starch a fun, street-food makeover—served, of course, on skewers.