Sophisticated Living Indianapolis

JUL-AUG 2017

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Of the excellent dishes we sampled over the course of a most agreeable evening, highest praise goes to the red drum, a succulent Atlantic game fish served here with sweet plantains, yucca fries and chorizo chutney. Perfectly cooked and beautifully presented, this delightful plate exemplifies Chef Frank's approach to cooking, full of contrasting textures and flavors, yet harmonious and complete. For general manager Catherine Merski, what allows Livery to stand out above the crowd isn't just the food, it's the total package. "My favorite part of this job is choreographing the dining experience, and having an amazing team to make your experience spectacular," she said. "We have a chef and crew who are gracious to our guests and serve delicious food, a bar staff that's creative and friendly, and a service staff that's welcoming and knowledgeable. What else could we want in a restaurant?" ose of us who've had the pleasure of dining at Livery would certainly second those sentiments. sl Located at 720 N. College Ave., Livery is open Monday through ursday from 4 p.m. to midnight, Friday and Saturday from 4 p.m. to 1 a.m., and Sunday from 4 p.m. to 10 p.m. For more information, call 317.383.0330 or visit livery-restaurant.com. slmag.net 93

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