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HomeMy WebLinkAboutINDIANAPOLIS MONTHLY- CREDIT- 6/30/2011 '` INVOICE Nndaiapt ��s ( INVOICE DATE_ INVOCE NO. PAGEONTN LY 6/30/11 70639 1 R emit to:P.O.Box 6604041 Indianapolis,IN 46266-0400 Phone 317-237-92881 Fax 317-684-8356 ( DUE DATE I TERMS 1 7/30/11 NET 30 DAYS ( BILLED TO 1 ( SOLD TO 101456 CARMEL REDEVELOPMENT COMM CARMEL REDEVELOPMENT COMM 30 W MAIN ST 30 W MAIN ST SUITE 220 SUITE 220 CARMEL, IN 46032 CARMEL, IN 46032 USA USA (CUSTOMER CONTRACT ISSUE DATE I PAGE NUMBER PUBLICATION _ 101456 30793 Jul 2011 127 Indianapolis Monthly ( QUANTITY ITEM ITEM DESCRIPTION AMOUNT 1 LL 1/2 PAGE 4-COLOR 0 . 00 Account Executive RHONDA TURNER SALE AMOUNT 0 . 00 SALES TAX 0 . 00 TOTAL 0 . 00 PAYMENTS 0 . 00 ��-'--��// //(( �� ',BALANCEDUE + 0 . 00 _zcal2P. TOL lot �Ottt G-]ZJoatlisUzcy/ 1379 Io and steaks,a pleasant atmosphere,and solid ser- resonates in entrees that feature big,meaty cuts such Midtown Grill sic .Consider a simple prepann ion from the fresh list at as the filet wish a garnish of aged balsamic and frizzled CONTEMPORARY Alter 20 fCUI5 on the Central Ca- the top of the menu or stay with the standby Parmesan- onions,and the lamb loin accompanied by a yogurt- nal in Broad Ripple,this ideditermirean restaurant is crusted tilapia The 8-ounce pours from the long and mint couscous,cumin-glazed carrots,pear onions,and still worth a stop.An appetizer of steamed mussels in a eve'Nmg wine list offer good value.A live ly lunch scene, pomegranate molasses.Comfort-food desserts include white-wine sauce is light and savory,and salads,though ardthe bar is a great choice for happy hour.Lunch doughnuts with coffee dipping sauce.Haute cuisine in basic,are surprisingly goad Pair one with a halt-portion .Mon.-Sat.,dinner daily no N.Illinois St.,631.9500(DT) an elegant,renovated farmhouse space.Lunch and din- ofanyof the pasta dishes lorajust-large-enoughdinner. //OvtSff nee-Mon.-Sat.5694 N.Meridran St,466-car.(NW)0 V The bmndv-doused filet,flamed tableside,has stood I' S SSf the test of time.Dinner.Alon.Sat 815 ft 4Yesrfield end, Mediterrnno Cafe - 253-114?.(NE)0 V S SS GREEK/MEDITERRANEAN At the plentiful, popular Mesh Q lunch buffet at this Persian and Mediterranean eatery, CONTEMPORARY Chef Layton Roberts came out of Mikado Restaurant&Sushi Bar start with the cracked-wheat soup with lentils in a lem' the grits strong at his newest venture,owned and op- SUSHI With its airy dining room and cozy tatami rooms, any tomato base or some excellent falafel,light and warted by Cunningham Restaurant Group The sweep- this it a good choice for a quick sushi lunch or a group bright green from parsley.Entrees include gliormeh ing menu—which swings from the humble tuna melt night on the town.Choose from an unusually varied se sabzi with lamb and kidney beans in a tangy sauce with and pork tenderloin sandwich to pork belly with white lection of day-boat-quality nigiri such as hamachi and dried Key limes,and fesenjoon with Ian-off-the-bone bean cassoulet and bacon-braised endive,and sea seal- surf clam,or try a spicy scallop roll or the popular Sun chicken in a puree of walnuts and pomegranate molas- lops over Parmesan spinach dsotto—seems to fire on Rollwrappedinyellow soy paper.Lunch and dinner daily. , ses.Lunchdahy 594r E 86thSt,59o399.(NS)V=SS all cylinders at every level We liked the spicy tuna bites 485 Illinois St.972'4r80.(DT)OVtSSf appetizer.but the tender boneless short ribs with a The Melting Pot honey-chipotle glaze or the duck conbs with Sambuca Mitchell's Fish Market AMERICAN A cozy fondue chain with two local out- vanilla beurre Blanc will be hard to pass up on our next SEAFOOD Thissophisticatedrestaumnthase:erything posts.Choose a cheese fondue to start(the Wi.:cousin visit.Lunch and u::mer daily 725/:lass d,e.,955-96oa for the senfood-lover.Skiptheordinarvappetizers lnfa- Triohaswhit a wine,scallions,and a touch of sherry), Urn ffi 0 vS SSf vor of the seared Hawaiian ahi tuna,fresh and accented then move to one of the meat entrees,which you cook with sushi rice and apricot ale.Close to a dozen types of at your can table.The Coq au Via with burgundy.vine Michael's SouthShore fish are flown in fresh daily and are offered with ore!of isamongthe most popular,but the Mojo Caribbean sea- AMERICAN This spacious eatery near Geist Reservoir four t reatments—we particularly like the Chilean sea soningwithgarlicand clots hasa touch more lick.Save has all the charm and comfort of a neighborhood pub bass with the soy-sauce-based Shang Hai pi eparation. room for thedecadent PlamingTurtledessert,flambced with the ambition to be truefoodiedawSky-high cell- Lunchand dinnerdairy.24311 Clay;mace oWd.,Cannel, tableside.Dinnerdaily565o E.86th Sr.,8413605 7z59N, ings and a glowing stone fireplace in the bar provide a 848-3474.(NS)0 ens S R.tg,Greenwood,289.0777.(NS.SS)V 3 SW warm backdrop for elevatedAmerican offerings such os a surprisingly light corn chowder with smoked chicken, Miyagi's Meridian Restaurant&Bar 0 greaseless pan-fried mozzarella,and crisp grilled pizzas SUSHI Sushi isnoafterthought at this Asian-fusion spot CONTEMPORARY Executive chef/GM Dan Denvdb_'s with fresh localtt•ppings.Dirrner daily,lunch and brunch with sleek banquettes,funky lighting and One of the steal.house background (Ruth's Chris, Dunaways) Sat Sun.umo'ra•:Rd•72338o8(NE)SP O 55$ prettiest bars around the city Rolls like fhesalmon-and- • ,, • PP,1561 DESVDry ..{tiji North Hospital %. t p ' r -CARMEL r ItEALTH' OISTR%C' _ ' �'4- -" :t--- l '1-.[E Join)usj fort the lLHeathfNort hr l l ' '4 : 7 C � : f t I ! 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C n — 'SG IUj HealthNorth;KospdahArt of1Winea A *V'i r Saturday July 16 5 10pm rte - typfr��4y+:k'•• r 14• r lip �7 �x�„. . . , " �a.,':]l ry. '.R r "x,T� ? IU�Heolth Northnospifol'Artomobilia�� vE , 4°e. r°J ..A. 1'24 v a ,� � r� u day Sepfem 6Ptnr Y n SDt r be,10 Noon , Pei . 9 f'‘. t r _' CI' ' Main Street & Range Line Road I 317-571-ARTS I www.CarmelArtsAndDesign.com r.•} -. INDIANA _, O`p °:; DISTRICT Carmel Arts&Design District I Art Galleries,I Specialty Shops I Interior Designers I Restaurants L. JULY 2011 I IM 127 �v- it:• :r. t ,t01 ye Its 1 ,�: _ ,+, 4 n. ~, tuna roll with an avocado mousse and a wasabi tobilo M rV I't. ,r ?" s4 5►�: U'y t,. ;I \_, the Samurai appetizer with salmon,tuna,crab,and lob- {j N,tl �reJJ Stier tartar¢.Lunch Mon.-Fri.,dinner daily 3625 E 96th 5t B46-7oy..(NS)ass , �aaiiiS yf zs Mo's...APlace for Steaks r ne ^ , - STEAKFirs[rate steaks and chops on white tablecloths }}} I 4tL rot e(�,fj' match the elegance of the former Indiana Gas Co build- � 'e 'f, ?q'--vp7' rlf A*� 'Sy ..) s:h I 4 ing For starters,smart staff will recommend the pan- 4194 y s„14ij�f r •fried"MOysters"served Cajun style over spinach and '. ; K ,ti, v \.'''es*, 41 C. - bleu cheese,but the kitchen's quality is best shown by { vk , 1 r '. r r • _ --Jp'�J e,,4 the tuna tataki and crisp salads.Classics shine,includ- \ e ) F. , .a v , ing a giant surf and turf and an encellent 2°ounce + --s- a Y- r -e-;_ -LK Y e /....a„ lone-in thieve.UinnerMOn._PrL 475 Pennsylvania 5t,' tL " -",, • Ji^'S�..�FFFF `E,.y, Li 62g0720(DT)VSSSSS Owner Peter Oomkes' — Morton's Th¢Steakhouse 0 STEAK Like most outposts of this popular steakhouse, the darkened basement location lends to the clubby, secret-society feel.Showmanship plays a big part here, NEW EN NAMED FOR THE MYTHICAL bird that serves as as servers carry around big trays of plastic-wrapped dtl�d tY @I EN Indonesia's national symbol,Garuda is infus- meat for diners toview,The happy-hour bar mum,with V][ 3WND ing corn steak sandwiches,mini crabcakes,and clever miniature TOW N° comer of gnd Street and College Avenue wedge salads,isa hit.Dinner daily.410.Washington St, Garuda with that country's fare and flair.Helmed by 229-4700.(DT)M ssss Dutch transplant Peter Oomkes—who navigated Naked TOhopstix ' first the Dutch restaurant scene,as owner of a SOSHI There is more thansushiatthis trendy Broad Rip- restaurant in the Hague during the 196os and 1970s,and thenworked ple eatery,though it is hard to think past the Maui Roll, for an American catering company before testing his chops at SoBro's with its sweet slices of mango atop avocado,asparagus, tre amen eese.anesnrimprempaasomelesset-known restaurant epicenter.The menu focuses on rice,noodles,meat skewers, options—like the pajeon,a Korean dish made with four, and the Spice Island flavors of the diverse regional cuisine.A standard eggs,scallions,and mixed seafood—areworthsampli0g. satay appetizer is served alongside spicy peanut dipping sauce(beware Lunch and dinner daily 6253 N.College Ave.,252.5555: 7855E 96th5c,5696444(NE,NS)Ovnsi the searing red-pepper sauce placed inconspicuously at the center of the table)and makes for the perfect transition into heartier dishes.One Napolese of Oomke's favorites:beef rendang,slow-roasted in coconut milk.Save PIZZA Martha Hoover has most recently taken on artisa- nalpizza.anametnrongsthat nnnerPa[am00seatsfor room for one of the Dutch pastries that the kitchenwhipsuptoaccom- bottomless mugs of coffee have followed.The pizzas, pany the housemade chai.653 E.said St.,92O-8121 —CAROLINE MOSEY tapped with specialty ingredients such as caramelized leeks,roasted fingerling potatoes.pancetta,and even quail eggs,are the stars of the show,but don't overlook a divine starter of wild mushroom ragout with pancetta and a pastry cream tart with pine nuts for dessert.Din- this swanky eatery offers cocktails and comfort cuisine tract from combinations that put lobster fritters with nerdaily°4049th SC,925-0765.(NE)0 v4:S$ with equal panache.Sip a colorful martini while perched the salmon,and roasted-gar lic grits with the pork ten- atop a shiny black stool at the bar,or sink into an uphol- derloin.Lunch and dinner Tues-Sat.1464 W 86th St., Napoli Villa stored bench seat in the dining room to nosh on seared 824-¢3L(NW)0 Vtsss ITALIAN Since the early'hos,the Pizzi family has been bone-in pork chops,beef and bleu cheese fondue,and welcoming guests with open arms and hearty dishes full creamy mac'n'cheese,made more grown-up with the The Oceanaire Seafood Room 0 of Italian comfort food like lasagnaalla Bolognese topped addition of pancetta,proscuitto,and peppered bacon, SEAFOOD The kitchen at Indy's incarnation of this withtomatoand Alfredosauces,freshlybal:edbread,and Whichever wayyougo,get there eady—seats fill up fast. elegant seafood chain prides itself on plating up the the house antipast osalad.DlonerMon.-Sar,lunchMon.- Dinnerdaiy6525N.College Ave„253ont(NE)SS season's freshest catches—whether that be decadent Fri 758MainS t.,BeechGmve,783.4122.(SE)V e$SS tub-stuffed shrimp on a nest of linguini,raw oysters Oaken Barrel shucked to order,or anything featuring hunks of seveet Noah Grant's Grill House&Raw Bar PUB GRUB Handcrafted ales are a must at this Green- king crab meat—often wall the least amount of fuss. ' CONTEMPORARYSushi,oysters,andmeatycoldshrimp wood sports bar,also one of the oldest breweries in Grand gestures,suchasa perfect juniper berry-scented aregood at this co 'Zionsville bistro,but a chopped sal. town.'I he Indiana Amber and Razz Wheat varieties are martini shaken and poured tableside,seem appropri- ad makes for a homier starter.A big bold hunk of Mark good bets,as are any of brewmasteMMark Havens'sea. ate among the white columns of the Art Deco-inspired Turner Farms pork meatloal is a must here.Don't pass sonal offerings.The menu features a plethora of burg- dining room,once part of the original L.S.Ayresdepart- upagreatbargainonaraounceNewYorkstrip.Dinner ers,gourmet pizzas,juicy steaks,and hearty pastas.We meat store.Lunch and dinner Mon.-Fri,dinner Sat.- Tues.-Sun.651 ntSt.,Zionsville,732-2233.(NS)0 a ss start every meal here with the homemade chips with Sun.3o S.Meridian St,955-2277(One sss bacon dip.Lunch and dinner daily So Airport Pkwy, Northside Kitchenette Greenwood,887-2287.(SS)Osss Oh Yuma)!Bistro ' AMERICAN Customers at this NorthSide Social Off- CONTEMPORARY This small, stylish Butler-Tarking- shoot order at the counter from a chalkboard menu Oakleys Bistro 0 ton establishment specializes in innovative tapas like of made-from-scratch soups,a handful of salads,and CONTEMPORARY In this casual-elegant establishment, chevre-topped Kobe sliders and a well-edited dinner nearly 20 sandwiches.Lunch Mon.-Sat 65,5 N College chef-proprietor Steven Oakley has perfected favorites menu featuring items such as peppered ahi tuna and Ave,253-'022(NE)0S like barbecue-glazed mcatloaf individual shrimp corn- stuffed pork chops.Drop in ler California Eggs Benedict . dogs with honey-mustard dipping sauce,and a side of (turkey,avocado,and orangechipotle hollandaise give The Northsido Social pest°mac'n'cheese with a dollop of goat cheese.The it zing)during Sunday brunch and save room for des- AMERICAN Locatedjust north of the Broad Ripple strip, dining room feels Kish but not stuffy—nothing to dis- sera the s'mores brulee is heaven in a ramekin.Lunch 128 IM I JULY 2011