Originally Posted by Piobaire
Feel free to mention my name.
What type of cuisine? Do they sous vide vegetables?
Contemporary American (but not Alinea contemporary). Good food, no sous vide anything I don't believe. Some smoking and homemade bacon, though. Maybe I can add reading your thread to my resume.
Basically the guy had a great restaurant in Indy that for some reason or another (some people say finances, some people say owner/chef argument, I don't think anyone knows for certain) shut down. It was a great place, white tablecloth, etc. So Chef says to hell with it and opens up his own restaurant, that he calls his culinary playground, where the menu changes daily at his whim and he cooks whatever he wants whenever he wants. Not for the newspapers, not for the James Beard Foundation, just for his passion. So, for example, tonight, the menu is:
'Soft shell crab with lemon caper aioli
House made linguine with Indiana asparagus, oyster mushrooms, and basil
Alaskan cod w/ truffled fresh cranberries, cipollini onions, and fava beans
Chocolate terrine w/ raspberry whipped cream
But other nights he can decides he wants to cook burgers and he does that. Or wants to cook Mexican food. Although I'd say easily 90% of the time it follows something similar to what is posted above.
Menu changes daily, 4 or 5 courses a night, ranging somewhere between 45 and 60 per person, and like I said, a really great wine list.
So hopefully it all works out. TBH, it's the only place I really *want
* to work in Indy.