Locally H arvested NOW IN ITS TWELFTH YEAR, LATE HARVEST KITCHEN MAINTAINS ITS TOP SPOT ON INDY'S BLOSSOMING RESTAURANT SCENE. A fter a successful opening in 2011, Late Harvest Kitchen has yet to disappoint. Chef-owner Ryan Nelson marries globally inspired dishes with fresh, local ingredients that have kept people coming back for sec- onds (and thirds). TOP TIER CHEF Chef Ryan Nelson has a good thing going. From origi- nal takes on hand-crafted cocktails to internationally refined small plates and entrées, Nelson's attention to detail in the kitchen is unmatched. Chef Nelson's com- mitment to sustainability and support of locally pro- cured ingredients sets him apart from other top chefs in the area. Late Harvest's farm-to-table mindset allows Ryan to show off his creativity by serving a seasonal menu that changes based on market availability. Look for inventive takes on tomatoes from May through October and dis- cover the eatery's renowned braised beef short ribs for the perfect winter meal. The sticky toffee pudding is rec- ommended regardless of the time of year and is widely considered one of the city's top desserts. MAKE THE TRIP Located near Keystone at the Crossing, Late Harvest boasts one of the city's most charming outdoor patios, while its rustic interior pairs nicely with the com- fort food aspect of this more laid-back top eatery. L ate H arvest K itchen 8605 River Crossing Boulevard Indianapolis, IN 46240 317-663-8063
Late Harvest Kitchen’s Famed Shaved Brussel Sprout Salad Indianapolis Monthly ’s 2023 "Best Restaurants" issue declares that this salad belongs in Indy’s culinary hall of fame—and we’ve got the recipe! Make it S alad INGREDIENTS 1/2 cup sugar 1 egg yolk D ressing
INGREDIENTS 10-12 cups shredded Brussels sprouts 1 cup shredded parmesan cheese 1 cup crushed smoked almonds 1 cup hard boiled eggs, small diced INSTRUCTIONS To shave the Brussels sprouts, use a mandolin. Shave the Brussels sprout almost to the butt of the sprout. Once all are shaved, toss with dressing until lightly coated. Divide up into serving bowls, then sprinkle with parmesan, crushed almonds and hard boiled eggs. Top the salad with a drizzle of dressing.
1/2 shallot, diced 1-2 garlic cloves 1/2 cup orange juice 1 Tbsp stone ground mustard Vegetable oil
INSTRUCTIONS With a handheld immersion blender, or regular blender, add all ingredients except oil. Blend until smooth. With blender running, slowly add veg- etable oil, approximately 1-2 cups, until you achieve a dressing consistency. Recipe serves 6-8 people.
Left: Ryan Nelson, Chef-owner of Late Harvest Kitchen
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