The prime rib at The Library Restaurant & Pub gets slow-roasted for a minimum of 18 hours to ensure high quality and maximum tenderness. It's only right that the chefs take such care preparing meals, because the food has to match up to the restaurant's fine, elegant aesthetics. In the Mon Rêve room, for example, exquisite 18th- and 19th-century European oil paintings stand out against violet-blue walls. Even the bar area—where servers pour fine wines and cocktails—boasts sports-themed oil paintings, and outside, a fountain and rose garden carry on the building's original artistic design as a new-age French chateau.
Chef Anthony takes a “simple French” approach to cooking at Nicolino’s Italian. Rather than toil away following complicated recipes, he relies on simple, Old-World techniques and fresh ingredients to prepare the restaurant’s seasonal menus. Many of his specialties evoke the earthy flavors of the Italian countryside—hand-formed meatballs laced with pecorino, pan-seared sole in a brown-butter sauce, and wild-mushroom risotto drizzled in truffle oil. An in-house wine steward curates an extensive wine list, standing by to recommend pairings.
Chef Anthony is also an avid photographer, decorating the restaurant’s walls with his shots of nature, cityscapes, food, and postmodern pictures of walls. The festooned eatery, which is located inside the Wyndham Indianapolis West Hotel.
Whether you get your burger stuffed with cheese or stuffed with burger and topped with cheese, Brickhouse's skilled artisans will treat your burger patty with the tender care most reserve for pet pigs and dollies. Brickhouse Burger Company serves up beefy bites amidst four 100-inch projection televisions that fill the air with the buzz of sports and the soothing voices of sports pundits. Whether you dig the energy of the clubhouse seating area or prefer the quiet of Brickhouse’s separate dining area, a menu of meals will pique your hunger tooth and activate dormant burger glands at the base of your skull so that your jaw unhinges a little.
Eden Major learned to cook from the women in her family, traditionalists who baked injera bread from self-rising wheat flour and seasoned lentils and meats according to centuries-old recipes. The aromas of these same meals flood Major Restaurant's cheerfully painted dining room, as Eden brings out elegantly arranged platters of tender meat tibs and the flavorful watt stews lauded by reporters from Nuvo and Metromix Indianapolis. Diners gather around traditional ethiopian woven baskets, scooping up dishes with the spongy injera flatbread and refilling glasses of ethiopian honey wine. Once her guests are through with dinner, Eden performs a traditional coffee ceremony, pairing clay pots of freshly roasted dark coffee with sides of sugar, popcorn, and incense.
The restaurant's interior is as colorful as its cuisine, full of vivid african artwork and bright strings of lights. A long wall mural depicts relaxing scenes, including a sunset over a mountain and the serendipitous invention of the first coffee smell.
The cooks at Barlo's Pizza believe every pizza should be thoroughly delicious. That's why they offer a bold guarantee: if a customer orders a less-than-stellar pizza from any other area restaurant, Barlo's Pizza will replace the uneaten portion with slices of their own cheesy, savory pies.
Barlo's Pizza makes it easy to feed a group of any size. Diners can order gourmet pizzas in sizes that range from 10 to 29 inches, or opt for a high-value family-bundle meal. The spot's cooks cater to different dining preferences by crafting hand-tossed dough into Chicago-style deep-dish pies as well as gourmet flatbreads. Other specialties include saucy buffalo wings and sumptuous pasta dishes. Diners can enjoy a leisurely meal in a spacious dining room, or order take-and-bake menu items to go for when too many pizza dinners out have made your oven lonely. On Friday nights, local singers and acoustic bands entertain the crowd.
At Teddy's Burger Joint, cooks form beef patties by hand, grill them over open flames, and garnish them with fresh ingredients. It's a simple, three-step process that yields juicy burgers at a reliable tempo. The piping-hot burgers come in various configurations, whether topped with bacon or loaded up with nacho cheese, jalape?os, and chopped tomatoes and then stuffed into a pi?ata. For a fuller meal, the burgers can sidle up to french fries or thick-cut onion rings as well as soda or local beers. Hot dogs, griddled sandwiches, and ample desserts round out the menu.