From Family-Friendly to Foie Gras, Restaurants Offer Variety of Options in Fishers

Peterson’s
Peterson’s

It used to be that Fishers residents would head to Indianapolis for a special night out.

But as the city has grown and attracted both young families and professionals, restaurateurs have taken note and opened up destination res­taurants that now draw people to Fishers for the food.
Take Cheeseburger in Paradise, for example, which has drawn a cult following from visitors and residents.

“I fell in love with this place as a visitor because you feel like you are getting away from the day,” says Chris Allen, now a managing partner of the restaurant, which has beachy décor and drinks to match.

“We like to be the place where people can come on vacation for an hour or two every day,” Allen says. “That’s just who we are.”

Thick burgers or spicy jerk ribs are just the right complement to the award-winning drinks, including the signature CIP cocktail, a frosty concoction of layered frozen drinks topped off with an orange-slice sailboat.

Families love settling into a booth at the Texas Roadhouse for kid-size steaks, tender chicken strips or mini-cheeseburgers while the hand-cut steaks, award-winning ribs, and made-from-scratch chili and mashed potatoes satisfy parents.

At Peterson’s, the menu includes foie gras and Maine lobster tart with leeks and melted goat cheese sharing table space with fresh oysters and thick, USDA prime New York strip with just the right amount of marbling.

“What we offer is casual elegance,” says Michael Mason, Peterson’s general manager and sommelier. “We’re not uppity, but we have white tablecloths, impeccable service and an award-win­ning wine list.”

Not to mention the fresh ingredients arriving daily and tasty seasonality of the rotating menu.

“Not only is the food incredible, but diners will have a special time they will remember and want to come back,” Mason says.

Wine lovers should be impressed. Even Wine Spectator magazine has noticed their verticals of special wines, with mul­tiple vintages offered of certain picks.

And with more than 30 options by the glass, you can taste your way through some of the best.

“We remove wines we can’t get any­more and listen to our guests’ needs,” says Mason of the wine menu that changes as often as the food. “We do add that special touch,” he says.

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