Edible Michiana
Modern Midwestern: Sky's the Limit for Cerulean Crew
Photo by Ashley Dru
For dessert, our server recommended the cocoa praline crunch and the crème brulée (mango, banana and lime). She was clearly a mind reader or a genius—maybe both.
Photo by Ashley Dru
Chef Caleb France draws culinary inspiration from his world travels, including trips to Thailand, Spain and Ireland.
Photo by Ashley Dru
Bright and tangy, fresh herbs and peppers from Cerulean’s garden take center stage in chickpea fritters with jalapeño yogurt, cilantro and mint.
Photo by Ashley Dru
All meat served at Cerulean, like this Heartland NY Strip with baked bean “hummus,” caramelized Brussels sprouts and bacon croquettes, is purchased directly from a farm.
Photo by Ashley Dru
Unexpected ingredients, like the foraged nettles in this risotto with house-made duck bacon, mushrooms and nasturtium ricotta, surprise and delight.
Photo by Ashley Dru
Cerulean’s bar program emphasizes old-world wines and craft beers and spirits. House cocktails like a plum shrub with gin and St-Germaine—floral, tart and a palate exciter—are designed to complement the kitchen’s creations. Bar program director Corey Drake is a second-level sommelier.
Photo by Ashley Dru
Photo by Ashley Dru
Seared tuna bento entrée with lime pepper sauce, seven spice and sesame seed, served with bento sides, including pear salad and spinach greens.
Photo by Ashley Dru
Sesame seaweed with sweet soy vinaigrette
Photo by Ashley Dru
Sunrise roll with eel, red pepper, snap pea, avocado, shrimp and tobiko
Photo by Ashley Dru
The perfect finish to an indulgent meal, the coffee served at Cerulean is roasted next door at Chef France’s Light Rail Café and Roaster, which also makes gourmet pizzas and baked goods.
