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13 WTHR Indianapolis | Indianapolis Local News & Weather

What's Cooking: Divvy

This week in What's Cooking, we go to Divvy, a plate-sharing restaurant in the Carmel City Center.

CARMEL, Ind. (WTHR) - When I go out to eat, I am usually overwhelmed by the menu. Not by the menu items, but by how many different things on it I want to try! I love to snack on a little bit of this, and a little bit of that. I know some of you out there must be the same way. If so, then I have just the place for you.

Divvy opened in Carmel in the City Center off of Rangeline road about six years ago. Owners Kevin and Richelle Rider say they've always liked a variety at mealtime, and they knew Carmel would be the perfect spot for their plate-sharing restaurant.

"We were early, it was kind of cutting edge concept for Indiana. We thought we would bring Chicago, New York, and Seattle to Carmel. We use small plates and sharing plates because it doesn't have the Spanish flare," says Kevin.

Richelle is the chef at Divvy. She loves to come up with unique dishes and to make sure customers have a lot to choose. "I dream food, it's crazy. I love food and I love to create. That is why we have over 100 things on our menu so you don't get bored. You can come here and come back and not have the same things over and over. Come and try different things each time."

While I was visiting Divvy, I first tried their Little Hoosier Mini Tenderloin sandwiches. Oh wow, they are delicious. Richelle has trimmed the tenderloin of all the fat and they are cut very thin. The breading is also different. She uses a panko breading that gives them a lighter and crispier taste. The homemade bun and pickle, topped with Richelle's homemade tomato aioli is seriously good. These come three on a plate, but after tasting them, I will have a really hard time sharing.

Right now, since Hamilton county is celebrating the Tenderloin Trail, you can get these little guys at a discount on Tuesday’s through the end of the month. About 30 restaurants in all in Hamilton county are offering discounts on their tenderloins through July, Tuesday’s only.

I also tried the very popular Scallop Won-Taco. What a unique take on scallops, and tacos. Richelle marinates small Bay Scallops in sake, ginger and soy, and puts cabbage slaw, carrot, radish sprouts and cilantro inside a crispy wonton shell. Bay scallops are not only smaller than sea scallops, they are also sweeter, and perfect for this dish. They are so flavorful, with several different layers of texture. That's why Richelle says they are so popular. "These were actually a feature that we tested and they were so popular and sold so well then they made the menu."

Sassy Sangria Carafe from Divvy

Divvy also has a great cocktail list and customers like their wine, beer and Champaign flights that are also sharable. Just for you, Richelle is sharing a recipe for one of her favorite drinks! It's her Sassy Sangria. Give it a try and let me know what you think!

Recipe serves two drinks:

  • 4 oz. Sparkling Rose
  • ½ oz. elderflower liqueur
  • 1 oz. blood orange juice
  • 1 oz. cranberry juice
  • top with sprite
  • Make in shaker to mix
  • Pour & enjoy!