Elements

Frommer's Review

Dropping in for dinner here is always a surprise because the menu changes daily. Chef Greg Hardesty keeps it fresh both figuratively and literally by structuring the offerings around whatever is currently in season and available -- if it inspires him, you get to eat it. In summer, enjoy organically grown heirloom tomato salads, perhaps, with Hoosier melons and a dash of pine nuts and cheese. Ask the capable staff for a suggested pairing from the manageable and well selected wine list. Desserts are worthy of a visit unto themselves.

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