Swoon List: 5 Things We Adore Right Now
- Emily’s Garden pizza at Big Woods Brewing Co. (60 Molly’s Lane, Nashville, 812-988-6000), a gooey, crispy thin-crust that uses feta crumbles as a salty foil for the sweetness of squash mixed with tomatoes, red onions, mushrooms, and spinach.
- Sopes Surtidos from Adobo Grill (110 E. Washington St., 317-822-9990), three corn masa “cups” with their own fillings: chorizo; plantains and mole; and carne asada (the best—juicy, smoky grilled skirt steak with spicy roasted tomato salsa on top).
- Egg salad panini with cheese and local greens at Fermenti Artisan’s new booth in City Market.
- Firm, buttery pan-seared sea bass at Sullivan’s Steakhouse (3316 E. 86th St., 317-580-1280), flaking luxuriously over wilted bok choy and sweet, plummy Hong Kong sauce. Tip: Order a side of horseradish mashed potatoes—this town’s second best use of the painfully pungent root.
- Anson Mills stone-ground grits—trucked in from South Carolina and served as a thick, savory porridge topped with Grafton cheddar shavings, at Eggshell Bistro (51 W. City Center Dr., Carmel, 317-660-1616).
