eating indie in indy

Open Society 4850 N. College Ave.

This review is long over due. Open Society has been open for more than a year but I never seemed to have the time to get there. It appears their main bag is coffee. They open at 7 AM serving pastry along with their coffee. They also offer Brunch from 11 to 3. After that it’s dinner time. The front of the place has all the coffee service, the back houses the bar. The picture I took is of the bar area.

Their Brunch/lunch menu has the usual suspects. Featuring egg dishes, hanger steak and fried potatoes. They also have a burger of beef and lamb. I have to get back another time to try that. However for today I wanted their version of eggs Benedict. With a Mimosa.

The first thing that I noticed was the white foamy pieces of egg white on the plate. I know it is a small thing. A petty thing, but I was trained to remove them before serving. Regardless of appearance the eggs were beautifully poached.
I was surprised that the herb salad was at the bottom of the stack. I had expected it to be more of an accompaniment, like the potatoes.
As I said the eggs were poached beautifully and paired with the slightly spicy sauce it was a big hit. It was really hard to tell about the crab cake. There were too many other tastes going on. The potatoes were great. Crisp on the outside and soft on the inside. I believe all home fries should be done that way. I wasn’t too fond of the greens being buried under the crab cake etc. I think I would have preferred them on the side with a bit of vinaigrette; or else not at all.
The shrimp; I almost forgot the shrimp. They were a nice little bonus. Adding shrimp is always nice.
Now that I have “broken the ice” I will probably be back. I go by the joint at least once a week. Next time I will try the burger.

Open Society Public House Menu, Reviews, Photos, Location and Info - Zomato

3 responses

  1. Reading that sign made me envision a Communist meeting house in Russia. But if the political agenda is just brunch, then that’s okay by me. I agree; shrimp are always nice surprises on top. When you say you were trained to remove foamy egg white, does that mean you were a chef for many years? How many hats have you had, Benson? Restaurateur?

    August 2, 2017 at 12:49 pm

    • Okay, I just read your “about us” again (it had been years!) and re-acquainted myself with the back of the house and UNLV, etc.

      August 2, 2017 at 12:51 pm

      • Good I am glad. It has been a few years for me as well and I really couldn’t remember everything I wrote. As far as hats go I have worn a few. You know how much I like hats.

        August 2, 2017 at 4:14 pm

Leave a Reply

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

WordPress.com Logo

You are commenting using your WordPress.com 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 )

Google+ photo

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

Connecting to %s