Indigo's chef and owner is Glenn Chu, who was born in Hawaii and learned to cook from his Chinese grandmother — and by watching Julia Child on television. The result: Eurasian cuisine, which Chu showcases in selections as eclectic as goat cheese wontons with four-fruit sauce, and grilled shrimp with Thai macadamia-nut pesto. The romantic dining room has a tropical-island motif, with ceiling fans, bamboo, and bird-of-paradise.
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
This comforting cheeseburger-inspired pasta from Kiano Moju is bolstered by berbere spice.
Frozen into a slushy, the classic tequila and grapefruit cocktail becomes even more refreshing.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Crème de violette is an exuberantly floral violet liqueur that gives vibrant color to this fun frozen cocktail.
With elderflower liqueur, mint, and prosecco, the effervescent Hugo spritz cocktail is a hit year round, but particularly on warm nights.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
Tender, well-glazed, and just spicy enough, these ribs are the ultimate grill-out food. Cook fully in the oven ahead of time and finish them on the grill.