eating indie in indy

Posts tagged “Adam

MacNiven’s Restaurant & Bar 339 Mass. Ave.

My first-born son and I decided to recognize his Birthday with lunch; rather than dinner. Initially it was to be Saturday dinner but he got some tickets to the National Drag Races. No father can compete with a dragster. So we decided on MacNiven’s; a Scottish American Tavern, since neither one of us had ever been there before. Frankly I was looking forward to trying their version of Haggis. I had also had read good reviews of their burgers. They take 8 ounces of Angus beef, shape it into a über thin patty 6 to 8 inches in diameter, soak it over night in Worcestershire and cook it on a flat top and serve it on a toasted bun with the usual garden. They also offer a nice selection of house cooked beef selections.

In addition to a Haggis entree they also offer it as an appetizer. That is the first thing I ordered. Along with a Tennents. A Scottish brewed Lager I have never tried before. Unfortunately Adam has had haggis before and did not like it. So I was forced to go it alone. I must tell you I found it to be excellent. Rich and meaty with a great texture. Easily spread on the little pieces of rye bread over a nice foundation of whipped butter. The bread was the weak link. Dry and a trifle generic for such a spread. Akin to serving caviar on a Ritz. Of course I am not sure if I can think of an alternative to keep the same price point. As far as the Tennents beer is concerned it is a great beer with food. An ABV of 4 and a sublime taste perfect to have with a meal.

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Adam decided on Chicken Tenders and Fries. Unfortunately he was not overly impressed. He thought they were pretty run of the mill. I couldn’t really detect any signs that they were prepped in-house. My son thought they were a pre made and frozen piece of chicken.

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As for my entre I opted for a burger. Unfortunately I was underwhelmed. Being a big fan of Worcestershire sauce I was rather disappointed in the flavor. Or lack there of. I think it was because the patty had sort of flat top steam cooking thing going on. It definitely could have benefited from a little carmelization and crunch. For all their sandwiches or Baps as they call them they offer a large variety of sides. I tried a cup of Vegetarian Chili. It was surprisingly tasty, I say surprisingly only because I think of Vegetarian Chili as an oxymoron. This, however had a good Southwest background and was loaded with various beans. Plump Butter Beans ( my favorite) included.

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Naturally I ended up taking half of my food home. From the beginning I wanted to keep room for desert, somehow that never works out. They have a bread pudding with raisins soaked in 18-year-old Glenlivet over night and topped with vanilla ice cream and caramel syrup. Well, not today. But someday; someday I shall have that desert. Before I forget I wish to thank Julie, our, server. She might have been new but she did a great job.MacNiven's Restaurant and Bar on Urbanspoonhttp://www.macnivens.com/


Moe and Johnnys

This is a different sort of review. I went here with my eldest son, for lunch. I am never sure why I don’t write about some joints that I go to. This is a perfectly fine place. Clean and respectable; with good food. I know I have eaten here a few times; pre- blog days. And Pat and I have been there a couple of times for beers. So today I write.

Adam ( my first-born ) likes to eat and cook he just isn’t crazy about it. So our conversation covered my grand daughters and his work. He has a real job. He has nothing to do with food and beverage. He ordered a pulled pork sandwich with bbq sauce. All he volunteered was that he liked it. He added the lettuce and tomato but removed the onion and pickle. So the pork sandwich has my kid’s approval. 

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I ordered an All American cheese burger. But first I determined it was indeed charbroiled and I could  get it mid-rare. I added cheddar and got the whole garden. Usually I enjoy my burgers the same way I enjoy my Irish Whisky; neat. This was a fine ass burger. And no amount of salad could interfere with the flavor of that char grilled and juicy hunk – of- meat. I am sure a whole bunch of folks know and like this place so I’m sure I am not telling people anything new.

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http://www.moeandjohnnys.com/menu/MJ-Full-Menu.pdfMoe & Johnny's on Urbanspoon


Sushi Bar Broad Ripple ( Revisit )

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Pat,Fran and I haven’t gone back yet. However my first-born son,Adam went there with me for his birthday. The food was just as good as the first time. Adam is not too adventurous. He pretty much sticks with Terriyaki and California rolls. For $15.95 he got a platter of chicken strips on a bed of slivered onion, dressed with a copious amount of Terriyaki sauce. The chicken was accompanied by a cup of rice, and both soup and salad. He also ordered a Cali roll for about 4 bucks. I stuck with the more “traditional” Sushi Bar Special # 3. That is a Cali roll,a Tuna roll and 10 pieces Nigiri ( chef’s choice ) plus soup and salad, for $25.95. The soup was as tasty as before and the salad was a bowl of plain iceberg lettuce with a house dressing that tasted a lot like a thin 1000 Island dressing,without the relish. Tossed in with the lettuce was a super thin slice of carrot and 2 equally thin slices of cucumber. I will say this. The cukes tasted like cukes. An oddity here in the winter. Regardless how tasty the soup and adequate the salad next time I am going ala carte. I had trouble cleaning my plate.

Adam really liked his chicken  and rice and roll. He too had a tough time finishing everything. As for my dinner it left me fat and sassy and smiling. The rolls were good; as to be expected and the nigiri was nice as well. The rice portion was smaller than I am accustomed to and didn’t have the same sweetly sour taste that some have. I received  5 types of fish. The salmon and tuna I recognized the rest were white and I can only guess as to their identity. One had a dab of fish roe on it, a cool touch. That is the fun about eating at a sushi bar. The rolls with the differing flavors and textures. The sashimi or nigiri with the clean taste of the fish. Altered only by the salty heat of the wasabi and soy. And the whole thing balanced by the hot astrigency of the hot sake. And when you throw in some sticky rice you can’t help but have a party in your belly.

Sushi Bar on Urbanspoon