What’s Hot in: Indianapolis

Elements

415 N. Alabama St. (317) 634-8888. www.elementsindy.com .Seats: 55-60.Cuisine: daily changing seasonal.Specialties: pork loin with semolina gnocchi, braised mustard greens and tomato-Marsala sauce; roasted lamb loin and tenderloin with bell pepper pipérade, toasted hazelnuts and mint bulgur; pan-roasted fluke with roasted fennel, salsify, zucchini, fingerling potatoes and white-wine herb nage.Main courses: $28-$32.Chef: Neal Andrews.Owner: Dennis Dunn

Euphoria

337 W. 11th St. (317) 955-2389 www.indycanal.com .Seats: 110, plus 40 on patio.Cuisine: eclectic.Specialties: seared wild striped bass with quinoa-basmati pilaf, roasted Brussels sprouts, persimmon beurre blanc and shallot gremolata; Dijon-marinated lamb with garlic-sautéed broccoli raab and twice-baked fingerling potatoes; one-side seared beef tenderloin with chanterelle risotto, butternut squash, crispy sage and 30-year-old balsamic.Main courses: $17-$42Chef: Brad Gates.Owners: Amy Hornsby, Sandy Schimmel and Lynn Shepherd.

L’Explorateur

6523 Ferguson St. (317) 726-6906. www.dinelex.com .Seats: 75.Cuisine: modern American.Specialties: goat and merguez cassoulet; acorn squash soup with spiced white chocolate; fresh pappardelle with Gunthorp Farms pork Bolognese.Main courses: $23-$32.Chef-owner: Neal Brown.

Meridian

5694 N. Meridian St. (317) 466-1111. www.meridianonmeridian.com .Seats: 94 in dining room, 16 at bar.Cuisine: Midwestern with French and Asian influences.Specialties: sautéed Scottish salmon with wasabi potato purée, gingered vegetables and soy glaze; braised veal short ribs with Swiss chard, pearl onions and potato purée; dry rubbed pork tenderloin with sweet potato hash, chorizo and red chile sauce.Main courses: $21.25-$31.50.Chef: Dan Dunville.Owner: Rick Lux

Zing

543 Indiana Ave. (317) 636-7775. www.zingrestaurant.com .Seats: 160, plus 100 on balcony.Cuisine: eclectic small plates.Specialties: Medjool dates stuffed with chorizo and wrapped in bacon; pineapple tamale with sautéed shrimp and chipotle-Alfredo sauce; mahi mahi won ton taco with jícama slaw, avocado and cilantro pesto.Small plates: $6-$12.Chefs: Aaron Cook and Pavail Dameonoff.Owners: Mark Jacob, Don Fisher.