Recess is a break from the ordinary and a celebration of some of the best ingredients that Indianapolis has to offer.
The restaurant offers a four-course experience that is set each day by the chef. It can be a little intimidating to show up to a restaurant and be served whatever the chef has dreamed up for the menu of the day. However, I don't think there is anything that Chef Greg Hardesty could create that wouldn't be amazing.
The name Recess refers to the freedom Chef Hardesty has in the kitchen. His vision for Recess was to create a restaurant with no boundaries when it came to the types of food he would combine and serve. The restaurant is described as a culinary playground that allows Chef Hardesty to play with any type of cuisine that he chooses.
The décor is modern and minimalistic with exposed cement blocks and retro tables and chairs. Although the dining room is comfortable, it's all about the food.
The meal we enjoyed was a culinary tour around the world with tastes from distinctly different regions.
Our meal started off with a radish salad with zucchini, celery hearts and manchego cheese topped with a brown butter vinaigrette and toasted almonds. I have never had a radish salad in my life, and I'm typically not a fan of the little red root, but the preparation almost made it enjoyable. The brown butter dressing made the dish with its tangy and savory flavor that cut the bitterness of the radish.
The next course was Hawaiian Mong Chong. Never heard of it before? Me either! It's a medium flavored white fish from Hawaii that was served with a wild rice scallion pancake and a soy caramel sauce. The combination of flavors was balanced and delightfully zesty.
For a taste of Indiana, we were served Fischer Farms beef tenderloin with chanterelle mushrooms and sweet corn red wine sauce. Sourced straight from Jasper, Indiana, the beef is all natural with no hormones or antibiotics. The preparation and savory sauce was the highlight of the meal.
The dessert course was a light and fresh grilled white peach served with buttermilk sorbet, lemon thyme crushed blueberries and hazelnuts. Just enough sweet for the end of the meal but not enough to overwhelmed.
The four course menu was a study in contrasts from a farm fresh salad to Asian inspired fish to beef of the heartland. The meal left us satisfied but not stuffed and eager to return to sample the chef's latest creations.
Reservations are recommended. Call (317) 925-7529 to book your culinary recess.
4907 N. College Avenue, Indianapolis