“Amuse-bouche” is the INDY‘s new, sporadic series where we give you our hot take on a recent restaurant opening. It’s not a critique or a review, just a taste of what to expect. What defines a diner?
Simple foods taken to new heights by combining them with luxurious ingredients is quite simply what chefs do with the amuse-bouche today. Abasket of papad, a piece of gud, a small matthi with achaar ...
The Details: Café Triskele Kitchen and Pantry is the latest offering from chef Franck Tessier and pastry chef Rachel Portnoy. The couple, opened the restaurant's previous incarnation, Chez Nous, a ...
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