Plum's Upper Room

The garret-like second-floor walkup that serves as the dining room for this beloved Zionsville draw has never been short on charm. The soaring beams, the wood-framed bar, and the view of Main Street all conspire to make this one of the coziest spaces in the area. Now, rising-star chef Jeremiah Clark is injecting a bit of youthfulness into this century-old address, evidenced in specials with a host of locally sourced ingredients and such innovative bistro fare as skate with Lyonnaise potatoes, hearty vegetarian pastas with pickled beet greens and Brussels sprouts, and rainbow trout with a mushroom ragu. His seasonal menu diversifies with a host of salads, flatbreads, and smaller dishes like bacon-wrapped scallops and a version of the classic Alsatian tarte flambe. Even heartier plates, such as duck breast and a delectable nut-and-spice–crusted rack of lamb, have a lightness to them. Save room for the balsamic and pistachio ice creams. -Indianapolis Monthly