Yet one more bloom in the blossoming EaDo restaurant scene, Indianola purports to represent the food of immigrants who came to our state through Indianola, once a port of entry. Setting? The usual open kitchen, banquettes, wood touches, and sleek surfaces we see so often. The food is promising, divided into snacks and small and large plates. Both of our snacks proved hefty: a crock of blue crab imperial, with lots of rich crab spiked with lemon and mustard and encircled by a row of crackers, and warm Brie en croute with bits of sunflower seeds, bacon, frisée for texture, and a light champagne vinaigrette. Our wood-grilled Santa Maria steak came late because of a mix-up in the kitchen, but it was worth the wait: slightly chewy but full of gusto from spicy red and green peppers and tomatillo escabeche. Our only side, charred carrots in green goddess, needed some char. Servers are friendly and the wine list is interesting.