eating indie in indy

Rebar 20 N. Delaware

Yep; it is a bar. But to be more accurate it is a Rebar. Now what is a Rebar? Well in this case I would say it is a joint that has a wall of serve yourself beer. The concept is great. You get a plastic card. You place it on a sensor and the pour yourself as much beer as you like. You are charged by the ounce and they offer 20 different rotating taps. You can get  2 ounces for a taste or a 12 ounce glass to enjoy with your meal. To me it is a winner for everyone concerned. For the consumer you do not need to worry about an over worked bartender, and for the house the bartender is free to do other things. Plus the place gets paid for the tastes that folks expect to get. I should have taken a picture.

But we were here for the food. From what we sampled I would say that these guys have probably the best “bar” food around. The kitchen staff is composed of young people who went to the Chef’s Academy here in town. So they have a crew of knowledgable and creative folks that are in this business by choice. Which does make a difference.

They make the majority of the food from scratch. The exceptions are the buns, fries and cheese curds. The batter on the curds is reminiscent of what you would find on a corn dog. They were pretty good but there is better out there. It is a shame they don’t have the room to batter their own. I think they would probably hit it out of the park.

The dipping sauce they served with them was a dill Ranch dressing. Too close to tartar sauce for me but it was a decent condiment. They have set lunch specials. Pat opted for the house burger for $8.

Now isn’t that a splendid hunk of meat. Pat gave me a bite and it was as tasty as it looked. I decided on a pair of sliders for $7. You get your choice of an Angus blend burger, house smoked and pulled pork or a spicy sloppy Joe. I ordered the BBQ and the Sloppy Joe. Again I was impressed. I know pulled pork and sloppy Joes are hardly haute cuisine but some preparations are better than others . Even with the simplest of dishes.

Pat and I are in agreement about the chips. They served a whole bunch of them but they were fried too crisp for us.

This place is in a perfect location for me. It is a short block away from the new Transit Center. Since I do not drive downtown, and since it has a patio on a very busy street I can see myself sitting there having lunch and a couple of Adult beverages. Speaking of  beverages they have a Adult milk shakes featuring Graeter’s Ice Cream with various liquors.

https://www.rebarindy.com/

They are changing their menu soon so I am sure I will be back there at least once more when that happens. Actually I will probably be back with some regularity. It is a fun joint to visit.

 

Rebar Indy Menu, Reviews, Photos, Location and Info - Zomato

7 responses

  1. What a fun concept and great way to try new beers! I assume there is no spillage, since that would cost more money if you pay per oz. I’m envisioning self-serve Coke and yogurt stations, where excess flows down the drain. But I’m sure they’ve worked that out. The burger and bun did look great. Dill ranch does seem curious. And Rebar is a weird name. I have that same mental image of rebar as Pat, which is not appetizing in the least. It reminds me of having our house built and the foundation being laid and the extra months it took to build and how frustrating that it drove us to drinking. Oh, now I get it! 🙂

    March 9, 2017 at 10:45 am

    • Ha, you may have a point there. The worse case scenario is your beer foaming; but as long as you have control there is no loss. Just wait for the foam to turn into beer. I love the concept. In addition to the beer wall they have a very extensive list of bourbons. Burgers, Bourbon and Beer; What a concept. Oh they also have Cannabis infused vodka. Made in California. Naturally.

      March 9, 2017 at 1:08 pm

  2. I think we need to take the boy one over there. He’d love that beer thing. That’s pretty awesome stuff.
    I have the biggest urge to nom on some sloppy joes and don’t you know that is NOT in the menu plans and my menu is done for TEN WHOLE DAYS. Dang.
    My MIL makes some tasty dill ranch dip for veggies. It’s only about five thousand calories a spoonful, lol… I’d probably like it on cheese curds, too. I can’t say the batter appeals to me, but I’d try it.

    March 9, 2017 at 7:05 pm

    • I am a sucker for sloppy joes. When I make it I cook of 3 pounds of meat and nosh on it all day. Their curds are okay. The curd itself is nice and plump. I think Big Lug has the best in town. In addition to beer they have a very formidable list of bourbons. They also have Adult milk shakes. Ice cream and various liquors. Seems very efficient. Night cap and dessert all in one.

      March 9, 2017 at 9:06 pm

      • Bourbon. I love bourbon. Gawwwwd, now I want an adult milkshake!

        March 9, 2017 at 9:21 pm

      • Oh the bourbon is sold in 1/2 ounce and 2 ounce pours. They also have a selection of specialty cocktails. Lindsay their GM made me a sample of one that is going on the new menu in April. A cucumber and jalapeno simple syrup mixed with cannibis infused vodka. It was flippin’ amazing.

        March 9, 2017 at 9:30 pm

      • Oh my!

        March 9, 2017 at 9:37 pm

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