With four suburban locations, you could say that Stone Creek Dining Company has metro Indianapolis covered, leaving no stone unturned.

Stone Creek graces Greenwood, Noblesville, Plainfield and Zionsville, and folks drive from further destinations just to dine there.

For nearly 20 years, Stone Creek (with its original location in Greenwood) has won over fans by preparing American food with a twist.

Campfire fettucine has been a favorite from the beginning. The spiciness is spot-on with its eye-opening mix of andouille sausage, barbecued shrimp, chicken mushrooms and spinach with the noodles, all swimming in a perfectly spicy red chili cream sauce.

A beer-battered shrimp and filet mignon combo featured a tender, 5-ounce steak and sublime, crunchy jumbo shrimp. We substituted crisp waffle fries for a baked potato and did not regret the choice.

Other possibilities include filet medallions with lobster risotto, fish tacos, and the new marinated tofu, which is accompanied by baby carrots, broccolini, butternut squash-wild mushroom Wellington, baby zucchini and Beurre Blanc. Now, how is that for healthful?

Speaking of which, the seven field greens salad has been a people-pleaser for years. The salad comes studded with dried cranberries, red onion, spiced pecans, gorgonzola, and decadent blackberry balsamic vinaigrette. Stone Creek also offers select sandwiches with a choice of any plentiful side.

The interior of Stone Creek is upscale casual. It’s warm and rich, comfortable yet elegant.

Any summary of Stone Creek would be remiss without detailing the addictive, herb-crusted dinner bread. Yes, it’s that good. The sundried tomato/jalapeno oil can’t be beat.