February’s Swoon: Sea Change at Recess

For six years, the simple math of chef Greg Hardesty’s four-course prix fixe meals at Recess put fine dining on cruise control. Whatever Hardesty conjured up—beef-tongue carpaccio, gooseberry cod, chai-tea cake with miso buttercream—we ate. Last fall, Hardesty (whose first Indy restaurant was H2O Sushi, let’s not forget) added a selection of raw-bar nibbles, like $3 Montauk oysters and bowls of scattered sushi, to the standard set. Fans might struggle with the additional variables, but tuna tartare wonton tacos, octopus salad, and a wild-caught shrimp cocktail are no-brainers.

Why yes, we do in fact have fresh oysters. The freshest and best shucked in town. That is a kumamoto on top, and a new one on the bottom. Plymouth Champagne. And some wellfleets as well. “Shuck your life & come eat oysters with us” (That should be on a t-shirt)

A photo posted by Gregrey Hardesty (@recessindy) on Jan 9, 2016 at 9:54am PST

I say tekka maki…… Either way, we are rolling the sushi tonight

A photo posted by Gregrey Hardesty (@recessindy) on Jan 28, 2016 at 9:17am PST