eating indie in indy

The Eagle Food & Beer Hall 310 E. Mass Ave.

Well another new joint; at a familiar location. The Front Page Sports Bar & Grille occupied this site for a few years until late last year. After an amazing make over they opened the last of December for dinner and opened for lunch just this past week.

This is a sister to a place by the same name in Cincinnati so they aren’t rookies. They are noted for their bone in fried chicken. I know people usually associate fried chicken with the deep South but there is a long German tradition of fried chicken as well,and Cincinnati has a solid German heritage. Here is a link to their website

http://www.eaglerestaurant.com/.

Their menu is unique in that they don’t offer appetizers they offer “snacks”. Snacks that are a bit different from what you usually get. To start out I ordered a snack of their house made corn nuts for $3. I thought they were outstanding,Pat wasn’t as taken with them as I.

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One cautionary note on the nuts. If you can’t eat them all and you take them home they do get hard over time. So eat ’em while they’re hot.

I was drawn to their pork sandwich.

PORK pork shoulder, broccoli rabe, sharp Asiago, house made hot peppers ……… $9.00

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This was a superb sandwich. It hit all the notes. A large portion of moist pork layered with the pleasant “bitterness” of the rabe,the creamy sharpness of the cheese and finished off with just the right amount of heat from the chiles. Really an excellent job.

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We decided on sharing some of their pickled veggies with our sandwiches. Those weren’t as impressive to me. It was a nice assortment but I thought the strength of the pickle was too light and the $4 a bit much. Oh $4 is the price for all of their sides,but they seem big enough for two to share.

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Pat ordered a fried chicken breast sandwich for $9.

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In keeping with the current “trend” in modern dining they offer half salads and beer pours less than a pint. In this case 10 ounce. Some time back it would have been called a short beer. I really like this development in dining and I really like this particular beer and food hall. I can see a few more visits in my future. Especially when it warms and their patio opens. Also I don’t think I can say enough good things about the staff. They were all very helpful and seem genuinely happy to help.

 

 

 
The Eagle Food And Beer Hall Menu, Reviews, Photos, Location and Info - Zomato

6 responses

  1. Sounds like a great place!
    I was intrigued by those corn nuts — I’ve never had any :/
    Your sandwich looks and sounds delicious!

    January 28, 2016 at 10:35 am

    • I thought the corn nuts were great. I was jealous I never thought of it. They take dry hominy, soak them until they plump, drain,dry and fry and season. Great with beer. And 3 bucks! You can also get a pint of Miller Lite for $3 as well.

      January 28, 2016 at 10:41 am

  2. Great pics of those sammiches. Nice portions of meat. Slaw looked yummy, too. I can see how $4 might be steep for some lightly pickled veggies. I think I’d rather just eat them raw with a ramekin of Ranch. So explain the 10 oz to me. I don’t order bottles bc 12 oz disappears too quickly. I always get the pint and then another pint. Am I going to slow down as I age? I remember being at a retirement community and the patrons had those teeny tiny juice glasses with their meals and never could polish them off. I guess 10 oz is less calories…

    January 28, 2016 at 10:46 am

    • Well if I am going to try several different beers I can see myself going for a 10 oz. or even an 8 0z. pour,if they have it. That way I can get more different beers in. Otherwise I do a pint or at some joints 22 oz. As far as slowing down with age that may be the case but that age sure ain’t 66.

      January 28, 2016 at 10:54 am

      • Ha! I can see how a medley would be nice to sample.

        January 28, 2016 at 10:55 am

      • That is right. Several of the breweries offer flights of their beers. Four to six samples of 4 to 6 oz. each. Then you can narrow down to what pints you want.

        January 28, 2016 at 11:00 am

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