Sophisticated Living Indianapolis

JAN-FEB 2018

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Page 81 of 139

Although it relies heavily upon local farmers, the names of whom are by now familiar to our readers, the menu is not hidebound by dogmatic regional sourcing. Instead it offers a concise and eclectic global tour of dishes where the key factor is flavor, rather than origin. Flavor combinations are complex, ambitious and as un-Midwestern as you are going to encounter in a mainstream restaurant in this neighborhood. is is not the tired reinvention of Grandma's stodgy comfort food, or a cuisine constrained by geography. Instead, Provision offers a celebration of fabulous comestibles; expect to find all kinds of impeccable Indiana meats, as well as lobster, scallops, foie gras and succulent king crab from far and wide. ere's wonderful baguette from Louisville, the freshest of vegetation from Cunningham's own hydroponic operation (CRG Grow greenhouse) and delectable desserts from local specialists. 80

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