May 8, 2015
Not many people are more in tune with the Indianapolis food scene than Chef Micah Frank. After working at restaurants within the city and in Washington D.C. (and also traveling through Europe), Micah Frank has happily settled into his role as chef and operating partner at Black Market, a casual, classy eatery at the north end of the vibrant Mass Ave Cultural District.
Since Black Market opened in 2011, Frank’s culinary efforts have earned him three nominations for Food & Wine Magazine People’s Best New Chef (Great Lakes Region); and in 2015, he was nominated for a James Beard Foundation award in the Best Chef Great Lakes category.
Heavily influenced by British chef Fergus Henderson’s nose-to-tail approach to cuisine, Micah Frank excels at creating dishes that highlight clean flavours in exceptional ways. To wit, Black Market’s daily pickles with crunchy peanut dipping sauce, a beef tongue “cocktail” with cottage cheese and roasted beets, and the comfortingly rich Welsh rarebit are consistently popular orders.
“I treat each day differently with simplicity and approachability at the forefront,” Frank explains. “Black Market is a come-as-you-are gastropub offering a unique dining experience. We will always embrace Indiana’s four distinct seasons while establishing chef-farm relations that ultimately shape our changing menu.”
Here, Chef Micah Frank shares some insights about Indy’s dining landscape:
How would you describe Indianapolis dining?
“It’s an evolving scene that’s starting to develop its own identity for Indiana.”
What do you think we’re doing well?
“Greater access to fresh produce and local products through more farmers’ and specialty markets, and Indiana artisan cheeses.”
What are some of your favourite local dining establishments?
“Bluebeard, Late Harvest Kitchen, Plow & Anchor, Public Greens, R Bistro, Recess, Rook, and Tinker Street. All offer seasonal, creative and locally sourced menus that change often to keep the experience fresh and uniquely Indiana.”
Any favourite breakfast spots?
How about lunch?
You’re keen on touting local suppliers on your Black Market menus. What are some of your current favourite local food products?
“Tulip Tree Creamery cheeses; South Circle Farm carrots and beets; Dunbar Farm, Harvestland Farm and Growing Places Indy for year-round greens; Bell Aquaculture for perch, bluegill and red trout; Eli Creek whey-fed pork; and New Day mead and cider.”
Where do you like to do your food shopping?
Black Market stocks an impressive craft beer selection. Any personal favourites?
And finally, what’s next for Indy’s food scene?
“Asian-style street food and noodles, specialty bakeries, plant-based menus, juice bars and Indiana-farmhouse comfort food in tavern settings.”
Header image: Chef Micah Frank © Black Market
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Have you been to Chef Micah Frank’s Black Market restaurant? Have you visited any of his favourite food spots in the city? Let us know in the comments section below.
Written by Amy Lynch