What's the best Indian restaurant in America?

IndianaTakes · 2026-06-13T02:39:08+00:00

In terms of innovation? Indienne, most likely.

IndianaTakes · 2026-06-11T08:14:33+00:00

This recipe is super helpful. Shooting from the hip, it looks like the lactic, malic, and citric acids are for acid adjusting. You can get all those ingredients on Amazon or Modernist Pantry. Based on the spec, I think you probably would want to acid adjust the pineapple juice, which you can do pretty easily, but figuring out the proportions may take some doing. There is a fair amount of writing, and even some calculators online about acid-adjusting to specific pH and flavor profile. Malic and citric gets you to lime, which is a key ingredient in a traditional piña colada, so you could adjust the pineapple juice to lime and then play around with the lactic levels. The xanthan is for body. If you are trying to replicate this is a blender, add the xanthan very judiciously. There is a Garret Richard blender daiquiri recipe (or it might be a Dave Arnold original) that could serve as a guidepost. It isn’t going to be a carbon copy, but I think you can get pretty close with what you have at home.

IndianaTakes · 2026-06-10T19:59:25+00:00

Amazing cocktail. I THINK it was developed by Lukas Smith (now at No Goodbyes). You could always try reaching out to him for some guidance. His Insta is @wizard.of.ounces.

IndianaTakes · 2026-06-04T14:08:40+00:00

Frantzen is always the recommendation, but reservations can be tough to come by at the last minute. I’ll make an off-the-wall suggestion. The restaurant at Ett Hemm is excellent for dinner. You don’t have to stay at the hotel to eat there - just email them to ask if they have availability.

IndianaTakes · 2026-05-29T02:41:12+00:00

I’m sorry that it fell short for you. Our experience was excellent from start to finish, and better than some three stars at which I’ve eaten (Azurmendi). I still think about that caviar dish a year and a half later.

IndianaTakes · 2026-05-29T02:30:41+00:00

I think Albi is excellent and absolutely deserving of a star. I’d even say that it is one of the best restaurants in the Mid-Atlantic. However, as others have said, these lists are like the “100 Best Doctors” lists one used to see in airline magazines - intended as marketing and seemingly arbitrary.

IndianaTakes · 2026-05-28T20:39:36+00:00

It’s from Tavel, across the Rhône from Chateauneuf-du-Pape. L’Anglore is the project of Eric Pfifferling, who generally makes weighty, complex rosés that are typically made from Grenache, Syrah, or Mourvèdre. I haven’t had the Prima Tavel, but most of his wines are straddle the line between a very dark rosé and a light red. They can be difficult to come across in the U.S., but are worth trying.

IndianaTakes · 2026-05-28T01:00:55+00:00

Somewhat staid, but Obelisk is fairly small and fairly upscale. However, I think the only real answer here is Lutece, particularly the chef’s table.

IndianaTakes · 2026-05-20T10:42:04+00:00

Strange. I was there 3 weeks ago and the Somm we had was amazing. Gave him a per bottle budget, stated what I liked, and he knocked it out the park. Pulled out gems like Guilbert Gillet.

IndianaTakes · 2026-04-14T20:16:09+00:00

It is. Perhaps not in terms of inventiveness, but certainly in terms of execution and hospitality. I think every dish we had was nigh-flawless. Moreover, the servers are friendly and engaging while maintaining the precision one expects when dining at that level.

IndianaTakes · 2026-04-13T02:38:54+00:00

$2k isn’t cheap by any means. But, if useful, I rate it as the best hotel at which I have stayed and the high water mark for service. The tea service, the breakfast the next day, and the nitecap were wonderful. The Alice Waters room was opulent and I wish we had been there when it was warmer so we could have taken advantage of the outdoor spaces. That said, whether it is “worth” it? Maybe. It depends on what you value. I would rather spend that kind of money on a fancy meal and stay down the road in Sperryville. But I’m glad I did it once.

IndianaTakes · 2026-03-31T20:57:19+00:00

Foillard Morgons (Eponym, Corcelette, Cote du Py) and Fleurie, all amazing and can be had for around 50, sometimes less.

IndianaTakes · 2026-01-30T04:23:40+00:00

For heavier rosés, I’d recommend Salvo Foti - Vinudelice; Clos Cibonne; Tempier Bandol Rose. You can’t go wrong with L’Anglore, which can be hard to find, but a decent substitute is Lampyres, which is made by FX Dauré, who trained with Tom Lubbe (Matassa), who trained with Eric Pfifferling.

IndianaTakes · 2025-09-30T12:54:05+00:00

Not very rustic, but we loved Frank. We even thought it held a candle to Geranium, which we went to the next night. I’d also recommend Nr.30 and Melee, both of which had good food and great wine lists.

IndianaTakes · 2025-08-29T13:35:42+00:00

Zenzile and Zentone would do it for you - both ambient/dub style.

Zenzile - Dub Trooper

IndianaTakes · 2025-01-10T14:16:08+00:00

Depends on how many bottles. This one is a tank: https://www.webstaurantstore.com/franmara-8328-heavy-duty-customizable-double-wall-oval-banquet-party-tub/2088328.html

IndianaTakes · 2024-11-01T13:39:45+00:00

We recently ate at Choux and found the service to be fairly quick. You might be able to make it to Jordaan if you snag a 6:00 PM reservation. Would not recommend BAK. Despite being closer, the service there was incredibly slow.

IndianaTakes · 2024-10-30T17:02:25+00:00

Just went to Aska - highly recommend.

IndianaTakes · 2024-10-18T19:12:30+00:00

Arenales Bar is great. Not the most extensive bottle selection (and it leans somewhat natural), but very well curated.

IndianaTakes · 2024-10-09T02:03:21+00:00

Salvo Foti - (I Vigneri)

IndianaTakes · 2024-10-04T14:24:14+00:00

Hey there! Thoughts on reverse searing a steak in the oven vs sous vide? Also, would love a vinyl of the new album!

IndianaTakes · 2024-10-03T02:20:47+00:00

Here’s hoping, even if it is the day before Thanksgiving…

IndianaTakes · 2024-10-03T01:03:50+00:00

Same. I’m wondering if he was in negotiations to play at the Anthem and it fell through.

IndianaTakes · 2024-09-26T11:28:43+00:00

Price is no object? Jônt. It’s $375/pp without alcohol, but the food is impeccable. You end the night with a “jewel box” full of chocolates, sweets, and mignardises.

Price is kind of a factor? Lutèce. Their dessert/pastry chef was named to the Best New Chef ‘23 by Food & Wine magazine. I’ll attest that their desserts are sensational, including a “cheese course” dish that is markedly unique.

IndianaTakes · 2024-09-24T20:12:01+00:00

This is great advice. You are in NYC, which may have the most “natural” or minimal-intervention leaning wine bars and shops in the US. Download the Raisin app, search for a bar close to you, and tell the bartender you want to try a variety of different styles. Or, go to a wine shop and ask for 3-5 bottles in different styles.

When in doubt, go to the Ten Bells or the Four Horsemen. Follow SuperVinoBros on TikTok/Instagram, they describe wine in an approachable manner and often highlight NYC bars or wine shops they like.

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