How is that for a name for a restaurant? No faux humility for them. Pat told me about this place and how could I pass up a joint called most delicious.
I don’t think Pat’s BT was cut and pounded in house, I believe it was brought in already breaded. It appeared to be a solid piece of meat and the consumer liked it so it probably doesn’t matter.
I decided that I needed a burger and I opted for a Most Delicious burger. That would be their standard half pounder with ham and bacon. Oddly enough I don’t believe it had any cheese. It came with a usual cold set and a spicy mayo. It was sloppy but good.
I especially liked the bacon. It was thick and crisp and just greasy enough to bring an added layer of flavor to the sandwich. What I didn’t get was the ham. It was nicely done; thinly sliced with a slight char but I don’t get the connection. It reminded me of a time , long ago, when stuffed burgers were in vogue. I had good success with various combinations so I offered one stuffed with chopped ham and Swiss cheese. “We put the ham in hamburger”. Boy that went over like the proverbial lead balloon.
I think I ordered it for the bacon. I wonder how it would be with an egg on top. Regardless the burger was pretty good the way it was.
This place doesn’t have any media presence yet so there is no menu to show. Just be assured they probably will have something you want to eat and it will be nicely prepared at a reasonable price. I think our sandwiches were under $10 each.
This fancy chandelier is in the center of the dining room. I don’t think the new tenants brought it in so it came from Shoney’s or Lucky 8 buffet. In either event it certainly adds a bit of Bling to the joint.
Bazbeaux is probably the first “gourmet” pizza joint in the city. That is to say the first joint to offer toppings other than pepperoni, sausage and mozzarella cheese. They opened about 30 years ago and are still pretty popular. They started in Broad Ripple and then expanded to Carmel and downtown Indy.
Patrick has long insisted that we have already reviewed Bazbeaux. My contention was no, we haven’t. We were on our way to some Mexican restaurant on the South side when Pat commented on an article from Nuvo. The article was about local pizza joints and of course Bazbeaux came up. So we decided to go there instead. We didn’t realize that this location was serving a lunch express only. That is when you stand in line to order a slice, some cheese bread or a side salad.
I believe they had 4 pizzas that day. Cheese or Pepperoni for $2.75 or a slice of Greek pizza or a BOT for $3.25. I opted for a slice of BOT; which stands for bacon, onion and tomato.
For some reason they added a chiffonade of basil on the top. Having a fresh herb on the top of a hot pie can be tasty at times but when the pie sits under a heat lamp some of the flavor is lost. The pepperoni was fine. Both slices were fine. Nothing special. A pizza may stay warm on a heated buffet and under a heat lamp but it certainly does not improve the flavor. From the size of lunch crowd this format has probably increased its business but I think the food may have suffered. Of course one could make the point that if people keep coming in what does it matter.
Should I try this joint again it will be at a location where I can get a pie made especially for me.
White gravy on a white platter doesn’t give much contrast does it.
I wanted something more lunch like so I decided on liver and onions. The server convinced me that the senior meal was the way to go and she was absolutely correct. A very nice portion of meat with potato and vegetable. Plus a salad or soup all for $7.
The salad was quite respectable not to the Sahm’s standard but sufficient for its purpose.
The potatoes and gravy were probably not made from scratch but they fulfilled their purpose more than adequately. These were merely the opening acts before the main event. The liver and onions. I order liver any time I see it on the menu. I like it and it is good for you. My ideal plate is fully carmelized onion and a nice slab of liver more medium rare than medium.
This plate got one out of two. The onions were nicely done but the liver was a bit more than medium. However it still retained a moistness that some joints fail to meet. It also was a beautiful piece. Not one bit of vein. It was all soft edible meat. So I realized maybe my quest for a “perfect” plate of liver might fail not because of the restaurant but me. That is except for the joints that turn it into shoe leather. That’s entirely on them. You meed a thick slice to get a mid rare finish and that seems hard to find.
Overall I enjoyed my $7 lunch. I know Pat will be back but I don’t ride so I don’t think I will make a return trip, but if I am in the area I know where I can get a good meal.
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.
Here is our post for the The Old Point Tavern; FIVE years ago. That is a long time.
Sometimes Pat and I like to change things up and do breakfast instead of lunch. Usually when Pat has something else to do on Wednesday afternoon. Such was the case this Wednesday.
This place has only been open for 4 months. It is in a building that used to house a Mexican restaurant and you can tell from the hand painted murals on the walls. Their breakfast menu is pretty standard but I thought the prices a bit lower than most joints. Which is a good thing. I went all in on their Sunshine Breakfast platter for $8.99. It was 2 bacon, 2 sausage links, 2 pieces of ham, hashbrown potatoes and 2 eggs your call. Plus a choice of pancakes or toast. I couldn’t resist the siren call of pancakes so I ordered my eggs scrambled. I mean why have all that egg yolk without toast to mop it up.
Everything was very nicely done. The shredded potatoes were crisp, as was the bacon. I especially like the slight “char” on the ham from the griddle.
The pancakes were light and fluffy, not exceptional, but good and they went well with the salty meats.
So we had a very nice breakfast, relatively cheap. As Pat said there isn’t any foo foo stuff on their menu just good solid food. Well worth trying.
Well there is another new joint in Irvington. A self-described pancake house that serves breakfast all day. I hope this place lasts longer than the 2 previous tenants. If they don’t survive it won’t be because the food isn’t good or the prices are too high. Most of the dishes are in the $6 to $7 niche with specials going for $9 with soup or salad included. As for the quality of their fare the items we had were top-notch.
I opted for breakfast as well. For me it was “Bases Loaded” (?) for $7; the same as Pat’s omelet. Mine was biscuits and gravy with 2 eggs and 2 bacon or sausage.
I was quite impressed. I believe I have tried every biscuit and gravy in town and I think that Downtown Olly’s does it best. Now I may have to reconsider that proposition. The first bite was loaded with sausage flavor and a hint of bacon fat, as though bacon fat was used in the making of the roux. It could have been from the bacon on the side but what ever it was I hope they do it every time. The gravy had a very creamy quality that most country gravies don’t have. It was an excellent dish and bargain priced at 7 bucks.
The only thing I would do differently is order a side of toast to sop up all the gravy and egg yolk. I was able to used Pat’s crust from his toast so none of it went to waste. I think I will be back again. They do list their specials on Facebook so I am keeping my eye open for liver and onions. I have it on good authority they do a respectable job with that diner classic.
This is Indy Bacon Week. That is one week that NUVO invites restaurants to showcase all things bacon. Each joint comes up with their own bacon special for 5 bucks. Similar to Burger Week which happened in June. Both of these promotions also serve as a fundraiser for Second Helpings. This is an easy promotion since Hoosiers have such a “thing” for pork. We love all that is pig. From crisp bacon to deep-fried tenderloin as big as a truck tire or pulled pork on a toasted bun. Beef may be what’s for dinner in Texas but in Indiana it is pork.
Hoagies and Hops opened in 2015. A husband and wife from Pennsylvania grew “nostalgic” for East coast hoagies and cheese steaks and decided to bring the food here. They get their bread from an Italian bakery in New Jersey and their deli meats from Dietz and Watson in Philadelphia.
The truly clever part of this opening is the location. It is right inside Flat 12 Bierwerks. Flat 12 has been around since 2010 and have consistently produce high quality beers. The only food that was provided was by the occasional food truck so if you wanted food with your beer you were out of luck. Now when you walk in you have the food counter on the left and the beer counter straight ahead. A genius idea. Hoagies and Hops opens at 11:30 Flat 12 noon.
I opted for the Paddy’s something or other.
Paddy’s Pub Cheesesteak
Smoking Goose Bacon, Sliced Ribeye, House Horseradish Mayo, House Pepper Relish, & Muenster Cheese
Now this was a very good sandwich. The meat was tender and flavorful and the sweetness of the relish helped balance out the mayo. I would have preferred more bacon; but more bacon is always the answer to just about any food question. I agree with Pat. The bread they use is top shelf and like Pat I would do it again. In a heart beat.
This joint is a first for us. The food is cooked to order, but with pre- made product. They use a frozen crust and a ready-made sauce for the pizza. The pizza product comes from a well know purveyor that sells a good product. They also use an independent restaurant supply for the rest of their inventory.
We learned of this joint recently after visiting Jimbo’s BBQ. Actually this was where we heard of Soul Bear’s. The hook to us was the fact they were just blocks from the BBQ and they offered $1 domestic bottles on Wednesday. As for the reason we decided to eat here was solely because of Danielle. She waits tables, tends bar and cooks the food all with an amazing amount of energy and humor. She told us she wanted to go to a Culinary School but was having second thoughts. Her attitude about cooking and tending to the customers is very refreshing. She does everything to the best of her ability which is very exciting to see. That is why we opted to have lunch here. There are several joints that have one person doing it all. Serving drinks and cooking food and they are all independently owned and they deserve some attention as well as a Gastropub.
Staying with the “sausage” motif I opted for a corn dog as my app.
It was pretty dark in the bar so my pictures are less that stellar. For my “main dish” I chose a Stromboli. As Danielle explained it to me she prepares the sandwich the same as a deluxe pizza. Ground meat, sauce, peppers,onions, mushrooms, pepperoni and cheese all on a toasted Hoagie bun. All of the pizza product comes from Delco Foods, a well know supplier of Italian food products. This sandwich was a big hit. The bun was exceptional and the toast was just right. It hit all the right notes and went down quickly. For $6 it was a bargain.
Some time back Pat and I made a small tour of Wanamaker eating at Extraordinary Pizza and Wheatley’s. We had heard of The Ordinary but never got around to going there. Last week our server at Rebar made a pitch for us to give it a try. He is a night-time cook there and told us they offered more than pizza.
I am not sure how old the building is but the floor looks ancient. The dining area is a comfortable size and the menu is of a reasonable length featuring all the foods you would expect of a Hoosier tavern.
Pat decided on an individual pizza for $6.50 with 2 bread sticks.
The bread sticks are fashioned from their pizza dough and are first-rate. They come with a generic canned nacho cheese sauce for dipping.
The first thing I noticed on the menu is the prices. They are very reasonable. All of their sandwiches come with waffle fries and one other side. I wanted a burger. Their basic burger is a half pound Angus for $7.95. I decided on the Texas BBQ Burger for $8.95. It comes with bacon, cheddar cheese, an onion ring and of course BBQ sauce.
It was a pretty good burger cooked on a griddle. I did order it mid-rare but it came out more medium. I think I may start ordering my burgers rare. Never the less it was a good bite. The bacon was freshly fried and the bun was nicely toasted. I would order one of their burgers again.
My other side dish was homemade potato salad.
It was a very good potato salad. Small pieces of potato that were almost of a mashed consistency. Not what I am accustomed to but still nice.
I like Wanamaker. In some ways that stretch of Southeastern Ave reminds me of a short stretch of Route 66 that is the main drag for Moriarty New Mexico. A whole bunch of restaurants and bars in a short piece of road. The Ordinary has some pretty good food with excellent prices and it is close to Indianapolis so I think it is worth a visit.
No. Not that Charlie Brown. This Charlie Brown
Sorry. I couldn’t resist. This Charlie Brown has only been around since 1975, serving breakfast and lunch to 1000’s of folks in this west side community of Speedway. Pat and I have had this on our list for so long we had damn near forgot about it. Today we remembered and thought it was time.
Some folks call it a diner. Some folks call it a truck stop;without all the trucks. Out of all the reviews I read no one really had anything bad to say about the food. Except for one guy, and he was down on the whole Speedway thing.
Pat allowed me a bite of his cakes and they were quite good, nice and fluffy. I too fell in line with breakfast. A sausage omelet with raisin toast instead of pancakes.
I thought it was great. Three eggs loaded with a large portion of sausage and cheese. I can’t say anything bad about my meal or this joint. I believe my plate was less than $7 and Pat’s was about $5. They also have some excellent breakfast specials they serve before 11 AM. They offer regular lunch items as well as country fried steaks smothered with sausage gravy. That is for a serious appetite. Also they have a “fritter” as well as a breaded tenderloin. I would guess that would be closer to something we got at the drive in when we were kids. So folks who have been here know. New folks in the area should probably find out. It is a nice little joint.