eating indie in indy

Brockway Pub

Brockway 011

Although a newer construction it tries to offer an air of an old-time public house. For the most part it worked well,giving a cozy feel to the place. Pat discovered it while playing with the inter net. It is located,with shops, in a new building in Carmel surrounded by several other new buildings.and it appears as if there are apartments on the upper floors as well. The building also offers a Yat’s and a Stacked Pickle,so you can have some variety.

Brockway 013

The lunch menu is a nice size, offering a good choice of appetizers, sandwiches and plates. They make their own fried mozzarella appetizer. They slice a fresh loaf into wheels, bread them and then deep fry them. The owner also has a brewery called Danny Boy. Now that is one that neither of has ever heard of. They offer 4 Danny Boy beers and you can get a flight of 3 for $6.75.

Brockway 008

They serve the flight in half pint glasses. Twenty four ounces of beer. That is a proper sampling. The beers were your typical suspects. A Witte, light with a bit of citrus and with Danny Boy a touch of ginger. A heavier Dark IPA, and a hoppier and lighter version. The beers were first-rate. I think the Witte was my favorite. As for the cheese, ho-hum. I give them props for doing it themselves but the result was bland and overcooked. I wonder if they prepared them in advance and froze them. Frying a frozen hunk of cheese that size could be a problem. The sauce provided was a type of marinara, I guess, served chilled. Again I think the idea was good but the execution was a bit off.

On their menu they mention their award-winning Fish and Chips. A 3 piece plate for $13 and a 2 piece one for $10.50. Well we all know Pat’s feelings about fried fish.

Brockway 020

Brockway 001

The batter was tasty,just too thick. The batter shell was an easy quarter-inch thick. The danger with that is fish can overcook. I thought the fries were done well.

Brockway 026

This is the batter Pat removed from one of the pieces of fish. Too much?

Brockway 024

I was more moved by the Shepherd’s Pie. A lamb ragout topped with mashed potatoes and mozzarella cheese. Now how can you resist a ragout? The mere sound of it promises pure food porn. Well another swing and while not a miss not a hit. Let’s call it a foul ball.

The meat part was okay, a bit small but okay. The potatoes were good as well and spread pretty thick and the cheese was lavish as well. I just think the ragout should be the standout,with the potatoes and cheese acting as accompaniments. So decent and priced pretty well at $8.75 just not a WOW dish.

Brockway 028

I bought a pint of Danny Boy Keg Killer for $4. They use Nitrogen as a driver and golly it was good. Nitrogen gives a micro foam that imparts a delicious creaminess to the brew. This Keg Killer is an exciting beer. It has notes similar to a Fat Tire and yet it isn’t merely a copy cat. It brought its own personality to the taste. So to me this beer took the lunch up a notch. I would most definitely go back. From what we sampled the food is good and just a wee bit away from being exceptional.

The Brockway Public House on Urbanspoon

9 responses

  1. jay

    Love your guys’ posts and great photos. That fish looked bad. Eating raw dough. I hope Brockway sees it and adjusts it. And they should also drain the fish before presenting to guest so you don’t see a sheet totally soaked through in grease.

    January 16, 2015 at 10:34 am

    • The batter wasn’t raw,it was cooked all the way through. I think the inside of the “shell” looked that way due to contact with the fish and it’s inherent moisture. Right you are about the blotting.

      January 16, 2015 at 10:43 am

  2. I never wanted to climb into one of your pictures more than the one with the beer sampler and cheese patties (until you said they tasted frozen). Fried cheese is an indulgent delight. But I, too, had only had sticks. Perhaps it is like sausage patties vs sticks. I find (having eaten a patty yesterday), that the patties always dry out more. The pic of the fish batter reminds me of the times that my husband eats chicken fried steak (a staple here, of which I rarely order). He deplores a thick crust; it just covers up the small amount of meat. And worse if it is bland. I like that they serve the fish n chips on a newspaper. That may be common where you are, but I never see that. Cute!

    January 16, 2015 at 11:27 am

    • I didn’t mean to say the cheese tasted frozen I was just theorizing on why they were over cooked.
      The taste was just bland. I’ve done it before to order and pan fried them. I love mozz sticks. These could have been so much more with just a few tweaks,in my estimation. Chicken fried steak. As I recall that’s pretty popular in Texas.I used to cut and cube cow for chicken fried steaks in one of my joints in New Mexico. Yeah news print is used sometimes for fish and chips around here. I think it plays to the notion that the dish was wrapped in old newspaper in Jolly Ol’ England. You don’t order chicken fried steak? I make it at home some times. Is it deep fried or pan fried around you?

      January 16, 2015 at 11:44 am

      • Sorry, I read it wrong. CFS (which I wrote many times when I waitressed–“CFS, BP loaded, Ranch” was the most common) is usually pan fried. When I want beef, I want a filet. Or sirloin if we are being chintzy. I don’t want cubed steak. But then again, I didn’t get fed it as a child, so that’s why. They were loading me up on Whole Foods tofu and carob.

        January 16, 2015 at 11:52 am

      • Tofu and carob? Well I am speechless. CFS, I had forgotten that bit of shorthand. We had a CFS sandwich on a toasted bun with cream gravy and shredded cheddar cheese. Surprisingly it was well received. So what is your favorite tofu dish?

        January 16, 2015 at 11:58 am

      • Oh, I hit college and started in on Miller, Coke, and pizza, so I left tofu in the past. If I eat asian, I always go with shrimp as the meat.

        January 16, 2015 at 12:05 pm

  3. I’m so in tune with Kerbey, Benson–as far as the desperate desire to jump inside your photos. This pub seriously looks like it has all the components to nail it as a place I would be a serious repeat customer in–apart from the niggly little issue of taste. The dark, gleaming wood, the kitschy decorations not too kitschy, but atmospheric, the presentation/look of the food–totally appetising, and the gorgeous looking and sounding beers. It has it sooo close.
    I love a grand plate of fish and chips, but even in all my travels around the UK, after one bite of batter, I strip it all off. Batter has to totally knock my socks off for me to eat it. One bite, that’s all it takes. Even so, if it’s cooked beautifully, the fish won’t suffer from my decision to ditch the deep fried dough.
    And Shepherd’s pie with a lamb ragu? I think I nearly cried at the sound of that gorgeous dish. Yes, the meat must SHINE.
    Well, I’m so glad, at least, that you’ve found yourself a terrific little supply of brews. They sound worthy. I’ll keep my fingers crossed that maybe your second visit will bump things up a notch or two–culinary wise.

    January 18, 2015 at 3:01 pm

    • I know, that one pesky little thing. Flavor. It was really close. But that Keg Killer really made an impression on me. Just when I begin to think I have descended to a condition know as “jaded old fart” I find a taste that excites me and my tongue.It is the little things that keep your interest.I intend to go back. Who knows? Next trip?

      January 18, 2015 at 3:37 pm

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s