Everyday this week, I’ll be posting short reads on some of my favorite Indianapolis restaurants for seafood. This is post seven of 10. If you get a chance to visit, or have a place you think I should check out, drop me a line—I’d love to hear from you!
In 2013, CNN Money Magazine named Westfield, IN to its “50 Best Places to Live” list, which highlights places with thriving economies, good job markets, affordable homes, superior schools and “that something special that makes it a great place to live.” And though there are a number of things that help make Westfield, a city of nearly 37,000, a great place to live, one of the more recent rising stars is its evolving culinary scene. Case in point, Italian House on Park. Nestled in a thriving neighborhood where people are literally buying up properties to renovate and make new again, this Italian eatery is gaining a solid reputation for good food, and good wine.
Located on the same street as two other local favorite—Chiba, where you can get some of the best sushi in the Midwest and Rail, a true farm-to-table restaurant—Italian House is never without a crowd and never without some delicious seafood offerings.
My favorite (no surprise) is the frutti di mare … tons and tons of shellfish in a spicy tomato-based sauce. Perfection! But I also love the pettini di mare (scallops) with dill sauce, served over baby vegetables and the calamari is exactly how it should be—great flavor, crispy, but not greasy. I haven’t had the seafood fettuccine, but people rave about it … that, and the spaghetti with meatballs, of course.
Bottom line: Chef Cordero and his culinary creations have this neighborhood restaurant hoppin’! I mean hey, he did win a Culinary Fight Club competition last year. Go visit Italian House on Park in Westfield, but make sure you get reservations because the word is out!! Great food. Great atmosphere. Enjoy. BONUS: Learn how you can make the pettini di mare seen here, courtesy Chef Cordero, originally published on EdibleIndy.com.
Coming up NEXT on the blog … perfect oven-baked salmon and lobster thermidor.
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DISCLAIMER: I’m a writer and an editor. And I try my best to make sure every post is articulate and free from errors. However, being that I edit my own work—and it’s next to impossible to properly edit your own work—I admit, occasionally there may be an error or two I miss. But doing so doesn’t make me an idiot so don’t be mean. Just smile, pat yourself on the back for finding an error and be glad you’re not the only one who makes mistakes sometimes … yes, even mermaids slip up every now and then. xoxox