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Indigo Grill Restaurant Review: Chef Deborah Scott's restaurant underwent a renovation and is now even brighter and bolder than before with dramatic décor. A patio was added so guests can enjoy Scott's flavors and big portions alfresco and watch the parade of people strolling through Little Italy. Platters of food are impressive, though, in some cases, they can be overwhelming, with too many disparate flavors on each plate. Starters include various ceviches like lobster, crab and white fish dressed up with tomatoes, avocado and red onion; or gourmet tacos like tempura mahi mahi cheek with jalapeño tarter sauce. Also worthy are the fig and walnut flatbread with nuggets of blue cheese and caramelized onions; and the pipian-crusted Brie with jalapeño jelly, honey-roasted garlic and flatbread. Vegetarians will appreciate the "Good Things Growing," a display of Indian corn pudding, a tofu and mushroom skewer, pickled cucumber, potato and pepper flatbread, hummus, arugula and quinoa salad. For dessert, we recommend the churros with abuelita chocolate sauce, dulce de leche and seasonal fruit purée or the white chocolate cheesecake tower.