Cuisine:

• East and West
• Northwestern
• Western
• Eclectic
• Fusion
• Casual
• Diner
• Barbeque, Grill

Indigo Grill Description:
Much like Kemo Sabe, another of chef Deborah Scott's restaurants, Indigo Grill is, if anything, bold. Intense flavors, big portions and dramatic décor---quite frankly, it's a little overwhelming. The beautiful platters set before us were indeed impressive, but in many cases, the flavors were too disparate to achieve success, and looked better than they tasted. The big winner for us was the opener: pumpkin and sesame-crusted Brie served with flatbread, mole Negro, honey-roasted garlic and serrano jelly. The creamy cheese, crunchy nuts and peppery sauce came together beautifully. Too bad it's a reincarnation of a Kemo Sabe appetizer. Good Things Growing (by the way, quite similar to an entrée of the same name again on the Kemo Sabe menu) is a dizzying array of vegetable tidbits. We loved the baked acorn squash and the caramelized plantain, but the Indigo corn pudding was soupy and the nut-crusted tofu with mole was truly awful. A much better choice was the pipian-rojo chicken breast with pancetta, goat cheese, dried fruit, arugula and polenta johnny cakes; these flavors make sense together. The rest of the menu is also inconsistent: the hickory and apple-smoked pork ribs worked, while the wild blueberry lacquered rack of lamb did not. Thumbs down on the cedar plank salmon, but a big thumbs up on the pecan-crusted rainbow trout. We liked most of the desserts, especially the Native American bread pudding (with delectable maple cream) and the plantain cheesecake flautas; the only wild card here was the spicy fire cake with mint ice cream---too much fire for our sweet tooth.


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