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Micah Frank

Chef Micah Frank
Photo courtesy of Black Market

Restaurant: Black Market (Read a review)

Location: Indianapolis

Why He's Amazing: Because he's helped make Indianapolis a foodie destination by offering an exceptional gastropub menu.

Culinary School: Self-taught

Background: R Bistro (Indianapolis), Restaurant Eve (Alexandria, VA)

Quintessential Dish: Beef tongue "cocktail": seared, sliced beef tongue with pickled beets, fried potatoes and fresh horseradish

What He'd Be If He Weren't a Chef: Landscape architect

Food Obsession: Pickles, from Indian-spiced eggs to Asian-inspired ramps. "You can pickle almost anything, from cucumbers to beef tongue. It's a humble way to add complexity to a dish without being overly complicated."

One of His Biggest Inspirations: Legendary nose-to-tail chef Fergus Henderson, of London's St. John.

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