Plow & Anchor

When the young chef started studying culinary arts at Ivy Tech in Bloomington, he sought to channel his diverse lineage into his work.

These new restaurant spin-offs are serving up a second course.

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

An uncompromisingly seasonal menu with maritime influences and international accents, from South America to the Mediterranean.

Including the aptly named French Lick cocktail from Cerulean.

Including the shrimp and grits at Thunderbird.

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

Local chef John Adams makes a career shift, and Wabash Brewing opens on the northwest side.

Including the bulgogi rice bowl from Rook.

Melting cheddar and house sauce (a combination of mayo, stoneground mustard, and horseradish) put The Local’s bison burger at the top.

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.

More than 4,000 foodies and followers of the Indiana farm-to-table restaurant scene braved the humidity and intermittent sprinkles Sunday for the annual Dig IN food festival at White River State Park.