"Open for: Lunch, dinnerPrice range: $$$Chef Alan Sternberg became a James Beard semifinalist for a third time for his cooking at Bluebeard this year, adding to prior semifinalist nods for Rising Star Chef in 2016 and 2018. The menu changes daily at this award-winning, decade-old restaurant, honoring Indiana’s agriculture and the historic Holy Rosary neighborhood. Bread often takes center stage, sourced from Amelia’s, the sister bakery next door; you’ll see it show up in appetizers like grilled bread with seasonal compound butters, charcuterie and cheese, and a hearty panzanella with goat cheese crumbles. Wholly satisfying mains feature locally sourced meats, like the Berkshire pork chop with spiced apple, cabbage, and creme fraiche, or the chicken with Tuscan kale, roasted mushrooms, and miso butter. Know before you go: Bluebeard takes limited reservations, if you want to be sure of securing your seat." - Brian Garrido
