eating indie in indy

Tavern at the Point 401 Mass. Ave.

As you can see the building seems to come to a point. Hence the name.

It is hard to see in this pic but that’s Pat pointing at the sign over the door. It’s a Tavern at the Point sign. Yeah that’s funny.

The place has been gentrified since it was the Old Point. They added a second bar. This one seats 5 bodies and, like a sushi bar, gives a nice view of the kitchen operation, and it was a pretty busy kitchen that day. I had a great time watching.

I decided on a Smoked brisket melt. Horseradish Havarti cheese, candied onion, horseradish sauce and of course brisket. All on Sourdough bread. It was a very formidable sandwich. I always like to order any meal the way the chef or cook has planned it. Most times it is done a certain way for a reason. I was a bit wary of the candied onion but I thought the boldness of the horseradish and the fat from the brisket would keep the sweetness in check. Not quite. I first encountered an “onion marmalade” at a joint I worked in California about 30 years ago and have seen it a few times since then. It is still a practical and popular element to a sandwich but it can overwhelm the other ingredients. This was a very good sandwich that wasn’t bullied too much by the candied onion. I personally would have enjoyed it more with a more pungent horseradish.

Pat and I both had the slaw. It was a slightly sweet vinegar affair that had a big old Southwest spin to it. It was garnish with a bit of cilantro. That was a big old kick in the taste buds. I enjoyed it tremendously and I am going to rip the idea off the next time I make slaw. The sandwiches are in the $12 – $ 13 range and beers are $7. It is Downtown after all. The only negative I have is about the bar stools they are bolted to and floor and do not swivel so they are hard to get it. Other than that this joint is a hit and I will be back.

https://www.tavernatthepoint.com/

Here is our post for the The Old Point Tavern; FIVE years ago. That is a long time.

https://kosherhamandcheese.com/2013/04/24/the-old-point-tavern/

4 responses

  1. The burger looks like it’s challenging the eater to eat it. Too much bacon, you say? That’s a rare complaint. I guess too much salt is possible. Horseradish Havarti cheese and candied onion seem like a good pairing to me! $7 is high for IPA but yep, I guess every downtown cranks the prices up. When you said you like the bread-to-meat ratio, it reminds me of when I watch “Beat Bobby Flay” and he always pull out the inside of the sub bread when he makes a po’ boy or even a burger, so that the bread does not overwhelm. I always wonder if he tosses it in the trash? I’ve got some cilantro in the fridge; I may steal that trick, too.

    June 7, 2018 at 11:07 am

    • I recommend the heck out of a touch of cilantro to slaw. There was nothing wrong with the pairing on my sandwich it is just that the non sweet was over whelmed by the sweet. Sometimes you gotta’ be bold with the savory.Now I want some slaw.

      June 7, 2018 at 11:19 am

  2. Dang, that brisket sounds good with candied onion and horseradish! Horseradish is one of my favorite flavors!

    June 10, 2018 at 12:00 pm

    • And it’s good for you.

      June 10, 2018 at 1:25 pm

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