This post is long over do. I found this place a few months ago and have been several times. Pat and I came her for pie after we ate at Upland. They offer both sweet and savory pies and I have sampled both, however I don’t have pictures of them all.
This my latest slice from yesterday, a Bourbon chocolate pecan pie. I had forgotten how well Bourbon and Chocolate go together especially a dark chocolate. The innate smokiness and sweetness of the liquor coupled with the slight bitterness of the Chocolate makes for a delicious union. Add all of the above to the normal lusciousness of a pecan pie and you get an amazing hunk of pie. The bakers use leaf lard from Smoking Goose so you can imagine the flakiness of the crust.
This place offers savory pies as well as sweet. The pie slices are $5, galettes are $6. A 9 inch sweet pie is $25. They offer savory pies in two sizes 6 inch for $10 to $11 and 9 inch for $35.
Their beef and mushroom pie was the first savory offering I tried and it was excellent. It was easily as good cold as hot. Possibly better. I also tried a 6 inch sausage and gravy and a 6 inch meatball and mozzarella. The fillings on the later two were good just not as good as their beef and mushroom.
So if you like pie now you know where you can get your fix. If for some reason you are on the fence about pie get to the Pie Co. I think that will get you off that fence.
This joint has only been open since March. Pat learned of it from a teller at his bank. As you can see it isn’t that big and there was already a line at 11:30.
Their special on Wednesday was a Rib Tip dinner with 2 sides for $9.95. So that is what we both ordered but with different sides.
I ordered my special with greens and mac and cheese. I know I said I wasn’t going to order mac and cheese out any more but the pan they had on the steam table just looked so inviting and the weather was so rainy I could not resist. All of the portions were healthy.
The tips were really very good. Most of the pieces were plump and tender with a thin layer of fat that helped keep them moist in the cooking process and with a very nice flavor of smoke. A few of the pieces were very lean so they ended up a bit on the tough side. Still edible just a bit chewy. The greens were outstanding. The liquor had a nice peppery finish to it. As for the mac and cheese it was pretty good. Nice and cheesy and I got to it during the sweet part of the day. Before the constant heat on the steam table started working on it.
So for a new joint they really seem to have their act together. I am with Pat. I would like to return for some ribs and pulled pork and of course Brisket. They have so many good things to try. Here is a link to their website. https://pullupgrill.com/daily-menu
This is a Vegan restaurant. I am neither Vegan or Vegetarian. I am a Carnivore. I don’t judge anyone’s food choices. When I go to any meatless joint I merely critique the taste of the food and its preparation. Whether it is BBQ, burgers or Vegan skill can always be appreciated.
The building used to be a gas station and the new guy did an outstanding job in the construction of the new space. The owner has been Vegan for 10 years and his background is in catering. This day he got off on a wrong foot with me though. One of my pet peeves about a joint is having your whole menu ready by the time you open. Pat wanted the Lasagne for $14.50 but the owner told us he needed 20 minutes more to finish it so Pat had to order something else. He opted for the Seitan Rueben for $ 9.50 with the Bistro sauce on the side. Bistro is their horseradish and vegan mayo which replaces the traditional 1000 Island dressing.
All of the sandwiches come with a basic round corn chips. For an upcharge of $2,50 you can get a different side. For my sandwich I opted for the Submarine sandwich for $9.50. It consists of “beef” Seitan, peppers and pickled onion. I also got fried Brussels sprouts.
Honestly I had an issue with the sandwich. I could only detect 2 small pieces of pepper and no pickled onion. Subsequently the sandwich was pretty bland. Hopefully that was just a miscue. I took half the sandwich home and a little salad mustard improved the taste a great deal. The sprouts were pretty good. Crisp with a touch of Balsamic vinegar. If I am in the area I will go back. I really want to try his Lasagne. Zucchini “noodles”, Seitan in red sauce and cashew ricotta sounds pretty good.
You may remember the 2 reviews of Liter House. One solo and one a few months later with Pat. Well this is the long anticipated Beer Garden and BBQ joint built on the back of the Liter House. It is a large space with an upstairs bar and the menu is all about smoked meats.
They serve the food on a paper lined school lunch tray and give you paper plates to plate your food.
Pat ordered from the combo section of the menu. One meat 2 sides for $13.95 I am afraid I did not do a very good job highlighting his brisket in the picture. I did what I could with cropping the picture but the only thing that really shows well are his sides.
I had to try their ribs so I went to the From the Smoker section where they sell their meats by the quarter pound. I don’t usually think of ribs by the pound but by the bones so I had to guess one pound would be approximately one half rack. That was 14 bucks and I splurged on Pat’s dime and ordered a side of Collards for $4.
Wow. As someone younger might say. These ribs are Fire. Tender and a great smoky flavor. They had a beautiful smoke ring. I really should have taken a picture. Both meats are placed on top of a slice of white bread. I used mine to sop up the liquor from the greens. Not as good as corn bread but it worked. As for the greens they were very tasty, not as much meat as I am accustomed to ( a few pieces of bacon) but they had a deep flavor with a nice vinegar tang in the broth.
All of the smoked meats are served without sauce. They offer 3 sauces. A sweet sauce, a mustard sauce and a “hot” sauce; which tasted like a combo of steak sauce and a Louisiana hot sauce.
This place is the coolest of all Sahm’s spots. Well to me it is. You get Liter House and Big Lug beer plus some of the best BBQ in the city. Be advised they have a special board inside which features the Special of the day plus the veggie, soup and fish of the day. Just in case you don’t want BBQ. I can certainly see myself going back. Trust me though it won’t be on a bike.
Flat 12 is the brewery that housed Hoagies and Hops. It was independent from the brewery. As I understand Turn 3 is an adjunct to the brewery. They have only been open for about one month and they are taking it slow with 4 items only. Curiously all of their food is breakfast oriented.
The only thing I really wanted to try was the dish the joint was named after, and I was dubious of that. I couldn’t develop much enthusiasm for a “battered” chicken breast. As it turns out the chicken was coated with a “waffle breading” and I was more than happy with the results.
The chicken breast was beautifully crisp, plump and moist and the waffle was as good as any I have had. They only have Sriracha in-house. That is an excellent hot sauce I am just accustomed to a more Louisiana type sauce with its vinegar tang. They serve 2 solos of syrup but ask for their Sriracha and honey blend they are experimenting with. It works really well.
So I went in skeptical but left a believer. Looking forward to seeing this joint grow. They have exciting times ahead.
One last thing about their waffles. They use Flat 12 Cream Ale to mix the batter. Batter Up.
Eight years ago Flat 12 Brewery opened. Like most breweries the food option consisted of the occasional food truck. Then three years ago Hoagies and Hops set up shop in their tasting room. We reviewed it for the Indy Bacon week about a year ago and they put out an impressive sandwich. Now Flat 12 is going their own way on food and Hoagies and Hops has moved to another spot and hooked up with Chilly Water Brewing.
It is a very nice spot. Each business has its own area separated by a wall; with an opening and 2 separate entrances. That I am sure was to placate our curious alcoholic beverage laws.
The husband and wife team that started the eatery are purists; they import the bread from South Jersey and use House sliced Delmonico rib eye for their cheese steaks. Their Hoagies and cheese steaks come in 3 sizes; 7,9 and 18 inches. As for their cornerstone cheese steak you order it with or without onions and Provolone or Cheese whiz. I got a 7 inch cheese steak or Shorty with onions and cheese whiz for $7.99. Wow. It was a very nice sandwich. Flavorful and loaded with steak. The bread was the perfect complement to the meat and cheese.
On my second trip I wanted to try one of their cold hoagies. They use Dietz and Watson cold cuts. That is considered the Godfather of luncheon meats. I ordered the Hog Island. It offered Salami, Ham, Prosciutto, Capicola and Provolone. I enjoyed the freshness and crispness of the fillings and great texture of the bread.
Both of the sandwiches I tried were top-notch. Since this joint is so close to me I will definitely be a regular. FYI on Wednesday Chilly Water features $4 pints and $7 Growler fills. In addition Hoagies and Hops discounts their half Cheese steaks by 2 bucks. Now how can a beer drinking bargain seeking carnivore resist that.
King Dough is a hip new pizzeria that originated in Bloomington In. Their main hook is a wood fired oven for their pies. Unfortunately that didn’t make the trip. They use a beautiful gas-fired one instead.
This little fella’ can get as high as 900 degrees when busy and cruises at 700 when not.
They offer several set pies with unusual combos that allow no substitutions. They also have a build your own which starts at $13 for a 13 inch pie.
The base for the build your own is sauce, no sauce. Fresh or aged mozzarella. Then you add toppings which run 75 cents to $4 more.
Pat ordered his with Italian sausage and double mushroom. I opted for something a bit different. kalamata olives and Anchovy with sauce and fresh mozz.
I must agree with Pat. They have a good pie but Mama Nita’s is as good. Matter of fact I think Nita’s crust and sauce are better. Their crust is chewy and the bottom is not as crisp as I would like. Also the sauce had no carmelization. I liked the way they chopped the fresh mozz into pieces to give more coverage and the way they pull the dough. I just think they need some more work on the baking thing. Of course I will be back because I found a deal for 2 $25 gift certificates for $25 that I could not pass up. I may try their appetizer list this time.
For some reason we don’t venture to the west side very often. I discovered this place by “surfing the web.” It started out as a Waffle House and opened in 1970. It changed identities recently and appears to be doing very well.
The menu is huge and they have different specials every day, breakfast and lunch and dinner. It would seem as though some of their lunch specials are menu items at a reduced price. However they did offer a Swiss Steak Manhattan which really intrigued me. They also offered an 8 ounce rib eye with toast and 2 sides for $9.99. That I couldn’t resist.
They aren’t much on presentation; as you can see. It didn’t matter. The steak was a perfect medium rare and delicious. They had an extensive list of sides but I decided on butter beans and potato pancakes.
Butter beans are not seen on too many menus. I enjoy them; and here they even serve them with a fresh buttery taste spread.
The pancakes were probably not made in-house but were pretty tasty. They were made with mashed potatoes and had a nice crisp to them.
So if you are hungry but not sure what you want than this joint may be just the place for you. Lots to choose from with big portions and good prices.
This place is a rare item. A neighborhood bar. Not a Gastropub. A Bar. This whole stretch of road had more when I was young. That was when the International Harvester plant and later Navistar was open across the street. Now the building is gone.
They offer basic bar food at a very reasonable price. They also have specials featuring Domestic bottles for $2 and $2.50. Their half pound burger is only $5.99 with chips. That was what I decided on.
One other thing that is unique with this joint is they have a griddle, fryer and cold table right behind the bar. So all the cooking is done in sight. I bet it is a lot of fun when it is busy. As for my burger it was pretty tasty. Nicely toasted bun with a medium burger built the way I wanted it. Instead of chips I opted for some onion petals. I have never had these before and I really liked them.
The Sugar Shack isn’t too close to me but I intend to go back. Breakfast in a bar is great and their porch is just made for a little day drinking.
This place used to be Taste Budds Soul Food. When it closed it didn’t take long before someone stepped in to claim the place. I was really fond of Taste Budds food so I was half way expecting something similar. Honestly I was a bit disappointed with the menu. They offer a few breakfast items but the everyday lunch was only 4 combos for $10. A Herby Burger, Fried chicken, quesadilla and nachos. All came with fried potatoes or home fries and a drink. Their rib tips and fried fish were only available on certain days as specials. Evidently roasted chicken is not an option.
Per the menu you can get any part of the chicken for your meal. In reality they only offer wings. Pat had wanted a fried breast but ordered a Herby Burger instead.
The potato options on the menu become french fries for service. Lots of french fries. We each got a basket like this.
I decided on their wing combo.
I got 6 wings placed on top of 2 pieces of white bread. The wings were nicely done. Hot and crisp with good seasoning. I probably should have ordered their chicken and waffle special. A buttery waffle sounds better than 2 slices of plain white bread. I enjoyed my lunch and I think it was reasonably priced. I really should go back to try their tips. I believe they serve them on Thursday or Friday.