The R bistro concept is a classically simple one: fresh local ingredients, menus that change weekly to take advantage of those ingredients, and a chef/owner with European training. Not a typical offering for the middle of middle America, but Chef Regina Mehallick is making a go of this 56-seat downtown Indianapolis eatery by dedicating her time and her talent to bringing exquisite home cooking and the potential of local ingredients to her customers. Farm-influenced American, Mediterranean, and English dishes all find their way onto her menus, translated through seasonally-available Hoosier ingredients. Week to week, the featured dishes could include seared breast of pheasant with organic red garnet sweet potatoes and braised bourbon cabbage or maybe in the Summer it will be ginger-mango marinated flank steak with lemon fennel slaw, with the names of the farmers noted right on the menu (just in case you want to drop them a thank you note)