The Ripple Effect
My brain is a sieve when it comes to details of meals gone by. Was that black or green cardamom? Chive or cilantro?
If the last millennium’s culinary scene ended with the luscious aged cuts and luxe accoutrements of steakhouses, our current century’s gastronomy has begun a lot closer to home. Indy’s abundance of chophouses is getting brisk competition from a new breed of cozy but no less elegant spots serving up dishes your mother might have made—had your mother, for instance, bathed her roast chicken in champagne and chestnuts.