This Indianapolis restaurant was named among the best in US. Everything to try when you go
Bradley HohulinTinker Street Restaurant quickly became a renowned eatery in the Indianapolis dining scene, and this week, it has made national news: Along with 46 other restaurants, Tinker Street was included in the 2024 USA TODAY Restaurants of the Year list.
“Love to see our hard work of the entire team paying off and continue to bring great service to everybody,” executive chef Tyler Shortt said. “It’s a real honor.”
What makes Tinker Street stand out
There’s an undeniable level of care in every dish at Tinker Street, from the parsley dust on the mushroom stroganoff to the crisp, airy chocolate pearls nestled alongside the ricotta donuts. Shortt and his staff leave no stone unturned when assembling their menu, seemingly caring less for what diners think they want and more about what will truly delight them.
Every meal begins with a small flute of champagne fittingly dubbed the Tinker toast. From there, diners order from a small but richly diverse menu of simple ingredients meticulously arranged in ways that satisfy your palate as well as your curiosity. An adventurous cocktail menu plays with your expectations — the jalapeño and fresno-infused Tom’s Picante margarita goes down very smoothly only after puckering your lips — but Tinker also offers an expansive wine list full of familiar favorites.
Understated décor, twinkling lights and an enthusiastic, attentive wait staff make you feel part of something intimate yet comfortable. From the first foamy pull of champagne to the final forkful of dessert, to dine at Tinker Street is to experience a celebration of food.
What's the best restaurant near you?Check out USA TODAY's 2024 Restaurants of the Year.
What to order at Tinker Street
Tinker Street's menu changes with the seasons, so your best bet is probably to ask your server for a suggestion — Shortt recommended the Korean fried mushrooms and the galbi-jjim cappalletti — but here are a few must-try items if you see them on the menu.
Fried Brussels sprouts. It feels like every restaurant nowadays has Brussels sprouts — I expect to see an ad for the all-new McBrussels any day now — but Tinker’s take is truly inspired. Crispy, smoky sprouts contrast beautifully with sweet tangles of jammy caramelized onions. Peeled hazelnuts add a subtle yet welcome crunch to every other bite, and a scattering of blue cheese packs just enough salt and funk to enhance each mouthful without overwhelming it.
Whipped butternut squash. Pickled cranberries, candied pepitas and blue cheese nestle into a decadent smear of butternut squash lined with streaks of hot honey. Each mouthful tastes slightly different, but the richly vegetal squash always manages to cut through all the sweet, tart and briny flavors competing for your palate’s attention. The only mistake you can make ordering this dish is not saving a crust of bread to mop up the dregs. As I had to remind myself, licking your plate in public isn’t great etiquette.
Smoked pork belly. Gritty coal-black bark gives way to pork so tender it seemingly falls apart at the mere thought of slicing into it. Each bite wrings intensely meaty flavor from ribbons of collard greens, while pickled Fresno chilies and bourbon-glazed apples brighten the aggressively savory dish with twinges of spice and sweetness. Grounding it all is a luxuriant leek soubise that makes you want to sigh blissfully and recline back in your chair after polishing off your plate.
Details: 402 E. 16th St., Indianapolis, IN; (317) 925-5000, tinkerstreetrestaurant.com.
USA TODAY's Restaurants of the Year:How the list of best restaurants was decided