Sophisticated Living Indianapolis

JUL-AUG 2017

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Page 90 of 147

Overseen by Chef Casey Frank, a veteran of Vida and various upscale restaurants in Cincinnati, Livery's menu is strong on freshness and flavor, combining sophisticated technique and a deftly light touch delivered with confidence and verve. Small plates are priced sensibly and main courses are sufficiently generous to encourage sharing, which is definitely the way to go if you want to experience all the pleasures this talented chef has to offer. "My wife's family is from Argentina, so I've learned a lot about the food from my brother-in-law and from my visits to that country," he reveals over empanadas. Frank fell in love with cooking at a summer camp, preparing frozen food from a box for 300 kids, then went to culinary school and started his career with the Boca restaurant group. After a six-year stint with Cincinnati-based Nada, the modest chef came to Indianapolis well equipped to take on a larger role. CRG Executive Chef Carl Chambers is enthusiastic about his protégé. "Chef Casey was a natural fit for this concept, as he's been around Latin culture for many years and has a vast knowledge of the cuisine," he said. "He also exemplifies our core values, and I am honored to be working with such a great chef." With roughly one third of the menu changing every three months to accommodate seasonal ingredients, regular customers always have something new to look forward to. "We aren't necessarily tied to a single regional cuisine," Frank explained. "We don't have any tacos on the menu, which may have hurt us a bit over Cinco de Mayo, but we really want to find other ingredients and do things that other people aren't doing, like traditional street corn, a trio of ceviche or a chicken torta from Oaxaca." 89

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