Burgers and dogs come with as many bright and flavorful toppings as you could imagine. Choripanes, sandwiches featuring a savory butterflied Argentine chorizo on a baguette, are a great introduction to Argentine street food, whether you dress yours with sauerkraut or potato sticks. Flaky, plump empanadas with fillings ranging from beef or chicken to spinach or butternut squash will have you driving back for a dozen to stock your freezer. But the standout (and perhaps the best addition to Indy’s international food options in 2020) was Marcos and Laura Perera’s tiny Argentine takeout. ONE BRIGHT SPOT of last year’s restaurant crisis was the emergence of West 16th Street as a bona fide restaurant row lined with California burgers and Florida-style seafood boils. There’s more on the horizon: Pastry chef Youssef Boudarine is working on a to-go concept for doughnuts and gelato at a third location. Brunch is served all week and features eggs done every which way, plenty of Tulip Tree Creamery’s bloomy Trillium, mimosa packages, and drag shows. The Gallery Pastry Bar, their downtown second act, is a celebration of Vegas opulence played out in oyster flights, house breads, and inspired European-style standards. And back on went the lights and the cool-night heaters on the coziest screened patio in Indy, a signal that slow, intimate dinners with friends over show-stopping dishes could and would happen long into the future.įINESSED MACARONS HAVE belonged famously to SoBro’s Gallery Pastry Shop for the last five years, courtesy of owners Alison Keefer and Ben Hardy. Promoted to sommelier was Ashlee Nemeth, pouring from one of the best wine lists in the city. Back to the kitchen came chef Tyler Shortt, bringing perhaps the city’s best shrimp and grits, as well as fork-tender, Asian-inflected pork belly with silky, spicy kimchi and fragrant forbidden rice, the kind of dish that could never translate as takeout. But news that owner Tom Main, having failed to find a buyer for the property, was “getting the band back together” and reopening in May was the hope local gourmets and wine lovers had held onto for 14 months. TO DRIVE PAST the darkened patio of the long-popular Herron-Morton draw was a sad side effect of the pandemic, as well as a bellwether of how the local restaurant scene might come out of its toughest year. Here are the places that not only came back strong but also gave us hope for the future of our city’s culinary scene. We returned to their tables with a new appreciation-for their sacrifices and pain and delicate ecosystem-as well as that same old desire to eat delicious food. Come in and join in on the action for yourself – we promise you won’t be disappointed.As restaurants around Indianapolis slowly reopened after all those dark months when an entire industry laid fallow, we couldn’t stay away.
But there is more than just eggs at Yolk – those with an appetite for lunch fare can choose from incredible salads, sandwiches, wraps and burgers.īut what’s great food without great service? At Yolk you’ll find our staff not only fast and dependable but also remarkably fun and friendly.
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We offer generous portions from our unique menu that runs the range from signature specialty dishes such as pot roast benedict, breakfast mac & cheese, red velvet French toast, to our signature pancakes, crepes, French toast, waffles, omelets and frittatas. Add bright colors, smiling faces and now you have something special.įrom the kitchens of all our locations, we make sure there’s something for everyone-traditional comfort foods to creative, new culinary innovations. So what makes Yolk so special? Well when you dine with us at Yolk it is more than just fantastic food made from high quality ingredients and offered at a reasonable price – it’s the place to see and be seen. With a fresh and creative approach to breakfast and lunch in an urban, upscale setting, Yolk has taken the breakfast and lunch scene by storm. At Yolk, we push the envelope with new and creative breakfasts, specialty juices and our own private label premium coffee.
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