Cuisine:

• Diner
• Fine Dining
• American
• New American
• Catering
• Contemporary

Restaurant Tallent Description:
Chef-owner David Tallent and his wife Kristen have the right formula for making this culinary gem a destination for gourmands across Indiana and neighboring states. Fresh, seasonal ingredients---many purchased from local farmers and artisan producers---are elevated in dishes like watercress salad with Capriole goat cheese, brioche, asparagus and preserved lemon vinaigrette. Of course, you may dip the warm crusty bread in a vegetable pistou of white beans and ramp puréed with basil and Parmesan broth, too. And that's just for starters on a menu that changes seasonally. The tender, flavorful lamb is accompanied by pimento goat cheese grits and a minted pea and fava bean combo. Indiana pork roast shines alongside house-made pork sausage, cracklin' cornbread salad and braised greens. If you have trouble deciding what to order, go for the five-course tasting menu, which is offered Monday-Thursday. Dine at a table overlooking the kitchen or in the back room, where pure relaxation comes in the form of dark walls, light-toned wood floors and white-clothed tables spaced just far enough apart to allow for private conversations. Desserts are house-made; the wine-based after-dinner drinks are impressive, especially the Château la Chapelle Sauternes. If there is only time for a quick bite before a sporting or cultural event, do get a glass of wine with selections from the bar menu; we're partial to the roasted Indiana marrow bones with grilled focaccia and a perky salad of horseradish, parsley and radishes.


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