H2O Restaurant & Sushi Bar

These supper clubs showcase the talents of Indy’s most adventurous chefs.

And now for his next trick … John Adams makes a supper club appear.

Delicia hops on the brunch train, and H2O Restaurant and Sushi Bar closes its doors.

Including the spicy chicken chipotle tacos from The Tamale Place.

Including a sharing stack of still-crisp green beans, pan-fried and topped with crunchy bacon crumbles at Divvy.

Pork and beans gets elevated to gastropub elegance at 10-01 Food & Drink, plus five more fantastic entrees.

But now two of Indy’s titans of food and drink are pairing up to give suds-friendly cuisine its day: Ted Miller of Broad Ripple’s Brugge Brasserie,and award-winning chef Greg Hardesty of (deep breath now) H2O Restaurant & Sushi Bar, Elements, Room Four, and Recess.

From The Libertine to Recess and Oakleys to Bluebeard, Korean to Latin and sushi to steak, our critics chose the cream of Indy’s dining crop,. Who’s at the head of the table? Read on to find out.

1. A sweet slab of blueberry coffeecake from Boyden’s Southside Bakery (3953 S. Meridian St., 317-784-2992).
2. Warm pear crumble with housemade vanilla ice cream at Finch’s Brasserie (514 E. Kirkwood Ave., Bloomington, 812-333-2700).
3. Yaroa—an insanely addictive serving of French fries melded with shredded chicken, ketchup, and mayo under a sheath of melted white cheese—on the Dominican menu at Panorama Mediterranean Grill (901 N. Pennsylvania St., 317-423-3423).
4. Indiana duck noodle bowl at H2O Restaurant & Sushi (1912 Broad Ripple Ave., 317-254-0677), served with shiitake mushrooms, a pristine broth, and a perfectly cooked five-minute egg.
5. The beet salad at Michael’s SouthShore (11705 Fox Road, 317-723-3808) with sweet pickled onions, both red and gold beets, and goat cheese “croutons.”

Cerulean’s (339 S. Delaware St., 317-870-1320) pitch-perfect pair of vanilla-bean macarons—one big and one little—on a plate artfully balance with freeze-dried raspberries. Tiny pan-fried bluegill filets atop stone-ground grits at

Tender medallions of monkfish wrapped in smoky house-cured lomo and served atop mustard greens and lentils at Peterson’s Restaurant (7690 E. 96th St., Fishers, 317-598-8863).

The elegantly simple, extra-cheesy margherita pizza at the JW Marriott’s

Italian Spaghetti Ice Cream at the Indiana State Fair, one of this year’s buzzed-about newcomers. With a flavor reminiscent of strawberry shortcake, the frozen treat consists of a pile of creamy, noodle-shaped vanilla gelato; a “red sauce” of syrupy pureed strawberries; chocolate malted milk “meatballs”; and grated white-chocolate “cheese.” Points for creativity, and the kids will love it.

1.     Whole catfish—cornmeal-dredged, deep-fried, and served with a plastic tub of tartar sauce—at Frank & Mary’s Tavern (21 W. Main St., Pittsboro, 317-892-3485).

2.     A summer zucchini-potato bisque topped with sea trout and sweet corn at Room Four (4907 N. College Ave., 317-925-7529).

3.     The Pomodoro pizza at Jockamo Upper Crust Pizza (5646 E. Washington St., 317-356-6612; 401 Market Plaza, Greenwood, 317-883-8993), with thin slices of eggplant encased in tangy-sweet tomato-basil sauce and cheese in sinful excess.

4.     Fried green beans at Scotty’s Lakehouse (10158 Brooks School Rd., Fishers, 317-577-2900), a restaurant that has no shortage of dipping sauces. In this case, go for the sweet mustard one.

5.     Creamy blueberry ice cream from H2O Restaurant & Sushi Bar (1912 Broad Ripple Ave., 317-254-0677).

June 11th marks the first day of this summer’s Chow Down Midtown, and we’re closely watching restaurants (slowly) post their menus. Here is what to expect from a few of the 30-plus restaurants participating in the $30/three-course eating frenzy that runs through June 24th.

Since the Super Bowl, you may have noticed that some of the city’s wine-and-beer–only restaurants now stash small selections of brown and white liquor bottles behind their bars. A lucky group of restaurateurs had the chance to upgrade their liquor licenses for a steal, and it is making us rather thirsty.