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Restaurant Tallent Restaurant Review: Restaurant Tallent draws not only the students and alumni of this university town, but also diners from across the state as well as neighboring Illinois and Ohio. The reason is the inspired dishes of chef-owner David Tallent and his wife Kristen, prepared by a well-trained food-passionate staff. Start the gastronomic adventure with a whimsical country ham and quail egg biscuit or Indiana sweet corn with house-made pancetta, chanterelles and Parmesan. Entrées often are simple, but with a twist. That may mean Indiana rib-eye steak with fried potato salad, corn relish and onion rings, or Gunthorp Farms pork with tomato pie, collard greens, ham hock and boiled peanut chow-chow. A five-course tasting menu crafted for the entire table features ingredients from local farmers and artisan producers. Servers can help with wine selections as well as suggest after-dinner drinks to go with your blackberry peach cobbler that's topped with sorghum grits ice cream. And, of course, you can eat your vegetables with a zucchini bread waffle with ice cream and chocolate sauce.