Indianola
Rainbow trout with tomato salsa.
Photo by Carla Gomez
Chef Paul Lewis, working with Agricole partners Ryan Pera and Vincent Huynh, incorporates an eclectic array of influences into Indianola's crowd-pleasing menu. Anchored by flavorful interpretations of classic dishes like chicken and rice and ricotta gnudi, the restaurant also gets playful with throwback dishes like ham dip and blue crab imperial. A well-priced wine list, cocktails by sister concept Miss Carousel, and a comfortable dining room make it easy to linger.
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