From Our Editors
Keith Brooks isn't your typical chef. He interned under Chef Emeril Lagasse at the famed Commander's Palace in New Orleans. He studied fine culinary techniques in Paris. He catered Statehouse events for governors and an official NFL tailgate party. He and his wife, Raquel, chronicled their search for a restaurant location on the Food Network show Buy This Restaurant.
All of which is to say that his modern American dishes—with a distinct N'awlins flavor—simply must be tasted. At The Ville Restaurant, he serves up crab cakes with house-made remoulade, jerked wings, and traditional caesar salads tossed tableside to start, followed by entrees of jambalaya, ginger-glazed and seared chilean sea bass, and bone-in pork chops with an apple, cranberry, and pecan chutney. The ever-changing brunch buffet, meanwhile, earned a nod from Indianapolis Monthly as one of the area's best weekend brunches, thanks in part to its omelet and carving stations.