Oakley’s Bistro is a gem in Indianapolis. It is seriously the best restaurant in the entire city. Kyle and I have been 3 times and we are trying to become ‘regulars’ at this amazing place. The restaurant is owned by chef Steven Oakley (we have seen him in the kitchen every time).
“Achieving such recognition as being named “one of the hottest restaurants from coast to coast” by Bon Appétit, receiving the American Culinary Federation’s National Achievement of Excellence Award, and “Restaurant of the Year” and “Superstar” from the Indianapolis Monthly Magazine, OAKLEYS bistro reflects its owner’s passion for food and sharing it with others.” (oakleysbistro.com)
Chef Oakley has also been nominated for the James Beard award for best chef in America several times. Kyle and I are slightly obsessed with James Beard restaurants and we seek them out in each city we visit.
So you get the point- this restaurant is AMAZING. If you live in Indy, you need to go tomorrow and then you can thank me by taking me with you next time.
The menu changes seasonally and we have experienced the winter and spring menus but tonight was a first with the summer spread.
We started the meal as we always do, with shrimp corn-dogs. I know it sounds weird, but these little bites are life changing. All it is, is a large shrimp on a stick, coated in corn-batter, fried and served with a honey mustard drizzle.
You can order as many as you like- they are $1.75 each and it’s just a fun way to start the meal! Kyle and I have each gotten one every time we’ve eaten at Oakleys.
Next up, Kyle and I split an appetizer. Sea scallops served food truck style – korean bbq glazed, sesame couscous, pickled carrot, and avocado mousse.
The scallops were perfect- so soft and sweet. The couscous was the perfect texture to go alongside the delicate scallops, and the barbecue glaze was amazing.
Next up, Kyle got the ‘Beef Duo’ and I got the ‘Spring Harvest Salad’. Kyle’s dish had filet and braised beef- both tasted so different but were outstanding. It was served with olive oil potato purée, glazed carrots, spring leeks, a creamed spinach crostini, and red wine peppercorn syrup.
My salad had red & yellow beets, english peas, asparagus pesto, endive, brioche, and peppered goat cheese cream. It was so fresh and crisp but still rich and made a perfect meal.
We were both stuffed after all that food!!! But obviously, I couldn’t leave without dessert. I ordered the strawberry-rhubarb crepes. They came with honey-thyme gelato, an oatmeal cookie (underneath the gelato), caramel sauce, and little bites of strawberry gelee.
I’m obsessed with strawberry-rhubarb and this dish did not disappoint.
Basically the entire meal was magnificent and I would recommend this restaurant again and again.
Oh!! And another highlight- Mitch Daniels was sitting directly across from us and I waved at him on the way out and he waved back!!!! We’re best friends now.