Bluebeard

Including the honey-bourbon glazed chicken wings from The Pint Room.

The artsy environs at the Alexander hotel make Cerulean the perfect place to discuss Mark Rothko’s play Red, showing at the Indiana Repertory Theatre.

Including the bracing Chicago Cider from The Ball & Biscuit’s new brunch menu.

Fans of the bivalve can celebrate the return of the “r” months while perched at the raw bar inside Craig Baker’s new house of surf and turf.

Including the Formaggio sandwich at Bluebeard.

Chef Abbi Merriss and pastry chef Allison Durst at Bluebeard collaborate on kiddie faves with a playful adult twist.

Including the summer gumbo at Bluebeard.

After stints at Louisville’s Milkwood and Proof on Main, former Bluebeard chef John Adams is back cooking for the hometown crowd.

The revolving menu of complex dishes, such as the thin slivers of lamb tongue fanned out amid dollops of tart ricotta tzatziki, remains the city’s most inspired source for quirky gourmet.

An approachable but definitely high-aiming lunch menu currently features several playful starters and a short list of “mains,” including a burger seared on a plancha grill and a grilled cheese with three types of fromage and a mushroom jam.

Salted peanuts, pickled ramps, fried shallots, and cilantro adorn the carpaccio, a small plate offered at the Fletcher Place spot, topped with a miso vinaigrette.

See the full tasting-hour and sit-down dinner menus from our April 24 event celebrating many of the city’s top chefs and restaurants.

Including the vanilla-bean chess pie at Bluebeard.

The restaurant will showcase an extensive raw bar, along with a menu heavy on seafood and local produce, with selected meat dishes, beers, and wines. It will also be open for lunch, offering sandwiches, appetizers, and elegant small plates.

The autumn tartare reminded me of why I love watching chefs like John and Abbi Adams evolve—they’ve created unique dishes that are completely their own.