New York, Los Angeles and now Indianapolis- a Hoosier is on a short list of one of the best chefs in the country. It is a rare honor in a state in love with fried tenderloin sandwiches and sugar cream pie.
Chef Micah Frank has one rule he cooks by.
“Do what you love doing, and don’t worry what everyone else is doing, the food is going to taste better,” said Frank.
That mindset is paying off. Frank is one of the nation’s best new chefs, according to Food & Wine Magazine. He was the only Indiana chef selected, but he is not letting it go to his head.
“It is a definite honor, but I know there are many chefs, especially in Indianapolis, that do not get a lot of recognition. I know many friends here that deserve the award, probably more than I do,” said Frank.
Black Market anchors what is called the “food focused” portion of Massachusetts Avenue. Frank is hoping his national recognition will help drive even more traffic to that part of the Circle City.
“It feels great,” said Frank. “We are in a thriving arts and theatre district here in Indianapolis on the northeast corner of downtown.”
Black Market co-owner Ed Rudisell said the ripple effect of the national notoriety will not just be confined to a single street, he said it is being felt all over the area.
“Indianapolis has always been in the shadow of Chicago, just because of our proximity,” said Rudisell, “with his Food & Wine nomination with the Great Lakes region.”
Frank went to college majoring in landscape architecture at Ball State. He is happier with what he is building now and the people who come through Black Market’s door agree – by the mouthful.
Hlp Micah Frank win Chef of the Year. http://www.foodandwine.com/peoples-best-new-chef/great-lakes