Labor District Cafe 135 N. Penn.
I have known about this place for quite some time, but have been conflicted about eating here. The website was unclear about the source of their roast beef, ham or turkey. Was it purchased already cooked from a vendor or did they buy the meat and cook it off themselves. One blog I read really didn’t clarify the issue for me. So I believed that the only think they cooked themselves was the soups and the meatloaf. Granted, at one time I thought it a good idea to eat a joint’s meatloaf whenever possible. To judge their skill. I quit that after running into too many GFS and Sysco thaw and warm products being used. So I figured it would be meatloaf once again.
The place is attractive and bright. I don’t think I saw a single deuce in the dining room. It seemed it was for the most part 4 top tables.
All the tables are set with cloth napkins and a bottle of water. I have noticed a couple of places doing that. That must be the new “thing” around town. As soon as you sit down your server brings you a bowl of pop corn, giving you instant garnish for your soup.
This is outside the main entry so it gave me an idea how I would start my lunch. Some beer cheese soup. It had been a long while since I had any. Even though it was August it sounded tasty. Beer and cheese.
This was a cup. I thought it would pass for a bowl in a lot of joints. I thought it was pretty good. A light cheese presence with a touch of beer. I added some of the popcorn to it. That is why the spoon is in the bowl.
The meatloaf sandwich is served on sourdough bread. It is topped with provolone cheese, crisp onion and special sauce. I added some bacon to mine. I was quite pleased with their version of an American Classic. The meatloaf had a good amount of thyme added to it as well as grated parmesan. The special sauce is a nice home-made ketchup. My poor bacon got lost in the shuffle. The onions weren’t as crunchy as I hoped. I think me putting some of the kettle chips on it would have given more texture. They aren’t shy about the amount of tater chips they give you.
Today was the first day of a new menu. After lunch I talked with Patrick, the manager. He told me that in addition to getting all of their product from Hoosier sources they cook off all of their beef, ham and turkey. So I think you should expect some superior club and other “deli” sandwiches. As for me when I return I think it will be a Chef salad. Or maybe a Cuban. Or a Club. Or a Roast Beef or…. I don’t know.
I am including a link to their website as well as scans of the new menu. I hope that helps.