I opted for scallops with snap pea purée, yellow
squash, almonds and guancial. We both savored
the chilled peach soup; zucchini, and lemon
verberna.
Norm was eager to taste the duck breast with
lemon fettuccini carbonara, crackling, tessa
and marjoram, followed by a dessert too
challenging to explain.
When we visited the kitchen to meet Chef
Caleb, we were able to see his team in action.
Its mission is, “Cerulean, at its best and at
every level, is about communication,
communion, and joy, while encouraging a
modern sensibility that inspires.” The back of
its menu lists suppliers and where their Indiana
growers are located.
Having interviewed multiple hundreds of chefs,
including many of Michelin star fame, I feel
Caleb will bring a different type of recognition
to Indianapolis. I’ve witnessed rising stars at
Bocuse d’Or and feel Chef Caleb has the
makings of one who will achieve being
recognized by the James Beard Foundation.
Hopefully, he will achieve Michelin status in his
career. Gayot has named Cerulean as one of
the ten best restaurants in the United States
and we certainly agree. Having been on a press
trip with Mrs. and Mr. Gayot, I will tell you that
is not a designation that comes lightly. It is one
requiring the highest measures of taste,
service and innovation.
We did speak to some locals who were hesitant
to try Cerulean, as they heard it was too
different. However, those who did loved it.
We’re certainly not local, but when we return
to Indy, Cerulean will be on our list.
It seems The Alexander has put together a
winning combination with its hotel, Plat 99 and
Cerulean. It is certainly worth your time
checking it out, should you find yourself in Indy.
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