Midwest Living Review
One of the newest high-end restaurants in Indianapolis, Black Market is the brainchild of restaurateur Ed Rudisell, who also owns Siam Square, and chef Micah Frank, a former sous chef at R Bistro. Situated at the far end of the Mass Ave arts district, literally across the street from R Bistro, Black Market serves up high-end Midwestern comfort food with influences from France, Germany and Asia. The menu changes daily, but one constant is the pickle plate, a small plate/appetizer selection that might include anything from pickled blueberries to pickled parsnips. The duck buns, an appetizer favorite, consist of three yeast rolls stuffed with shredded duck confit and caramelized onions topped with hoisin mustard. Fantastic. Entree options vary. The shrimp and grits reminded us of our Southern roots: creamy and cheesy polentalike grits topped with a slice of thick-cut bacon. Though well-prepared, the sauerkraut and sausage platter, with an enormous sausage, a bratwurst and a pile each of sauerkraut and mashed potatoes, was a bit heavy for our tastes. For dessert, we had the delicious campfire shortbread, essentially a gourmet s'more with salted chocolate ganache, bourbon marshmallows and bits of peanut brittle. It was the star of the meal -- until we tried the bread pudding. Dense, moist and soft, the pudding was smothered in a sweet and slightly tangy passionfruit caramel sauce -- out-of-this-world delicious. If you see that on the menu, don't even think about skipping it. Through special monthly brunches featuring guest chefs and fixed menus, Black Market offers diners a great way to connect with fellow foodies at the communal table and get a sneak peek at the next hot restaurant in town.