eating indy

These Guys sure Can Cook…

There is a new “best” restaurant in Indy. The Cerulean, at the Alexander Hotel on South Delaware Street. It has nothing to do with the Hotel per se, it is independently owned and operated. Frankly I was ambivalent about the joint. The menus are heavy in chef speak. Quite often that speech does not translate into good cooking. The lunch menu offers a choice of entrees which you pair with three side dishes. The whole meal is served in a series of square ceramic boxes in a larger bento box.

Pat ordered beef teres major ( think shoulder filet ); bib lettuce; strawberry gazpacho and soybeans. Here are his thoughts on the meal.

cerulean 005

cerulean 005

I wanted stripped bass. Since bass is an assertive taste and it had the added richness of the gribiche I felt I needed some acidity. I could have over did it with my choices of bib lettuce with blood orange vinaigrette; asparagus and grapes with lemon and rice noodle with vinegar. But every thing fit like the proverbial glove. The fish was crisped in a fry pan, placed on a bed of fresh spinach and topped with the aforementioned gribiche. Every bite was as flawless as the first. As a matter of fact every dish was on point. When ever I eat I automatically try to figure out how the dish was prepared, how I could replicate it and finally how I would change it. With this meal I would not change a thing. I am fighting the urge to write about each and every dish. With this meal I could easily rip off 500 words. I will comment about the economic model for this enterprise. They use all local vendors for their food; and that can be pricey. However as far as the lunch prices go I think the pricing is more than fair. I do have a small confession to make. Deep down inside since there was so much chef speak on the menus I was half way hoping they wouldn’t stand up to their words and I could stick a fork in a sacred cow; so to speak. I know shameful of me. In this case I’m glad to be disappointed.

cerulean 004

cerulean 001I had to come back and add something I forgot to mention. The staff. The entire crew was pleasant, healthful and knowledgeable. If I had to choose one phrase to describe my impression of the staff it would be esprit de corps. Everyone seemed excited about working there. That is something an owner operator strives for. That also should tell the diner that the owner does indeed have a clue.Cerulean Restaurant on Urbanspoon

4 responses

  1. Looks pretty schmancy!

    June 10, 2013 at 12:01 pm

  2. Not so schmancy. Just good and honest cooking. If you take the time to become skillful at cooking for folks, then do as best as you can. Whether it’s striped bass with gribiche or hot ham and cheese with real bacon grease. I just love to eat good food. thanks for stopping by.

    June 10, 2013 at 3:32 pm

  3. although this is a couple weeks old, we noticed & are quite grateful for the kind words! thanks so much for coming in! we appreciate your business & hope to see you again soon!

    July 10, 2013 at 11:05 am

  4. Well I appreciate good food so, like Arnold said ” I’ll be back”.

    July 10, 2013 at 11:16 am

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