eating indy

Plow & Anchor Restaurant 43 E. 9th Street.

The news that this place was opening was met with great anticipation by a bunch of folks. The culinary force behind this new joint, John Adams, was also instrumental in the opening of Bluebeard. After Bluebeard kicked off he relocated to Louisville. Now he is back. And his fans can’t wait.

The spot opened for lunch on 5/28 with what I gathered was a good response. The menu is small and features quite a bit of seafood, the anchor, and locally sourced produce. The plow. As you can expect the food features a high level of innovation and creativity. The prices are on the higher end as well.

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By Pat’s own admission he is a “plain sort of guy”. So he opted for a grilled cheese sandwich. The hook on this particular plate was mushroom jam. Since it included shallot Pat declined it.plow and anchor 005

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They had a nice assortment of fish dishes. I was torn between razor clams and halibut. The halibut was roasted and served with a nage, or puree of spring peas, and tender pieces of potato.

The resultant dish was really excellent. Light and delicate and full of flavor. The only thing I missed was a piece of crusty bread to wipe up the puree. I know that’s tacky. But enjoying food shouldn’t be bound by too many rules.

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I had planned on just having water but after ordering my fish I decided I needed something more substantial. So I got a glass of Spanish Verdejo. It was one of the wines our server suggested, and it was spot on. A nice fruity opening and enough dryness and acidity to complement the creaminess of the nage. Needless to say I really enjoyed our lunch and fully intend to be back. This place just has too many neat things to try. And it is close to home. So I expect to have a great time this summer.

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plow and anchor 009 Plow and Anchor on Urbanspoon

7 responses

  1. Nice presentation. Mushroom jam? That’s a new one. Crusty bread is wonderful! Sopping is underappreciated. How else could I finish my eggs each morning? The pictures look nice, the wine, the halibut. Not too frou-frou??

    May 30, 2014 at 9:45 am

    • Yeah. I don’t get it either. A grilled cheese is great food but you can only charge so much for it. You need a hook to justify the price. I don’t get why you would add a smooth texture component to a more or less soft sandwich. Oh well. Too frou-frou? No. It came close but the fish was so darn good they could have used pink table coverings and I would not have minded one bit.

      May 30, 2014 at 9:54 am

      • Ha! Fish can go so wrong, it’s great when it’s done well.

        May 30, 2014 at 9:55 am

  2. Another terrific review with drool-worthy photos to accompany it. Beautifully done, Benson!

    June 1, 2014 at 10:54 am

    • Aw shucks. High praise indeed, coming from the Queen of the Mountain. Thanks.

      June 1, 2014 at 12:16 pm

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    July 4, 2014 at 4:42 am

    • Thanks for the info

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