At this playful restaurant, local mushrooms may be served with absinthe-braised leek and a blanket of “green fairy powder,” while drink options include a blind wine challenge (guess the grape and region of a red and white pour and get them for free) and a round of drinks for the kitchen.
From The Sommelier: “I am most excited to see guest acceptance and understanding of food-friendly wines. Wines driven by structure and acidity of the fruit alone, coupled with slightly less alcohol levels, provide the template for our program. There has been a general openness towards these wines that I previously had not seen, which is encouraging. I feel this indicates a small cultural shift in my city, Indianapolis. Guests are doing their homework and listening to their palates.” —Josh Mazanowski, Beholder
Dish We Loved: Cassarecce cacio e pepe with housemade ricotta and toasted heirloom peppercorns
