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.
Well we are back in Speedway. Their Main Street is shaping up as a prime destination. In addition to the already existing business they have added Daredevil Brewing, Big Woods and,in 2016 Speedway Indoor Karting.
This is a huge 2 story building that has 2 kart tracks. An oval and a road course. The coolest thing is, it is owned and operated by Sarah Fisher and her husband Andy O’Gara. For those who don’t know, Sarah Fisher ran in 9 Indy 500 races; more than any other woman driver. She still holds the fastest Indianapolis 500 Qualification run by a woman. 229.439 MPH. Of course we didn’t come to race we came to eat at their adjacent restaurant. The 1911 Grill.
It is a beautiful place. It has 2 stories and seating that overlooks the kart tracks.
Their menu is pretty typical featuring burgers, fish and tenderloin. They also offer a few dinner choices for evening.
One of their lunch specials was a Breakfast Burger. A house burger topped with a fried egg and bacon and American cheese. With fries for $8.99. I know that tossing an egg on a burger is the thing to do now but I have never tried it. I like the yolk and I am not sure It would come out that way. I decided to try it and ordered the egg soft and the burger mid-rare.
It wasn’t a bad burger. Not the best and definitely not the worse. It was your Standard Sysco ready-made burger. Of course I think it would have had more personality had it come out with more yolk in the egg and more blood in the burger. But it was pretty good and the price was reasonable.
I think Karting there would be a blast. We set by a window and were able to see several racers while we ate. If you were to go there to race eating at the Grill would be a natural choice. If they want to make the restaurant a destination place as well I think they need to step it up a bit and have some more creative options. At least check out different burger options. You never know I may be back to race; if I can get someone to go with me.
About 2 years ago this place was doing business as Ma and Pa’s Diner. It was just sold and re-opened as Jimmy’s on August first. Pat goes by it regularly and told me about it last week. We decided to try it out with our buddy Jimmy, who has lunched with us a couple of times.
I didn’t make a copy of their menu and I honestly can’t remember too much of it. They serve breakfast all day and the menu starts out with JJ’s Special. Two bacon, 2 sausage, 2 eggs and potatoes. With a half order of biscuits and gravy and choice of pancakes,waffles or French toast for $9.75. That I remember. That and a double cheese burger and fries sell for $5.75 and on Fridays they have all you can eat Flounder for $14.
Pat couldn’t wait to try the B&G.
The biscuits and gravy were pretty good. A decent tasting gravy ( that could have used more sausage) over a ready-made biscuit. The pancakes were of the usual mix variety. Tasty but nothing to get overly excited about. The hardest thing for me to review are breakfast foods. Most biscuits are pre-made and the pancakes come from a mix. There are a few exceptions but this holds true for most joints. For breakfast the execution is everything. People are as finicky of their eggs as they are of their steaks. Most folks will let it slide over a med rare steak ending up more medium but don’t dare break the yolk on their over easy eggs. For my breakfast the preparation was flawless. The eggs were beautiful and the bacon had the proper crisp. As for the sausage I commented to the owner how I liked it and he told me that when he opened up he was using a fresh sausage but folks complained. They didn’t like the pinkness of the meat;so he went back to the pre-cooked patties the previous owner used.
As you can see the potatoes are crisp and brown. The other potato option was a home fry. If they are as crisp as these that would be the way to go.
Don’t expect anything fancy or pretentious here just expect some good cooking.
Well here we are at Christmas Week already. Since Pat and I both have other stuff to do we realized that Monday would be the only day we could get together to break bread before the Holiday. We further decided that breakfast would fit our schedules much better than lunch. And no joint says breakfast to us like Ollys. During the week they offer a special of 2 eggs, your choice, with bacon or sausage and toast for $2.99. Pat and I have both taken advantage of the special on many occasions. Pat with his wife,Fran, while bike riding. Me after “working” out at the gym. In addition we stop in after lunch for adult beverages when we dine in the area. It was one of those times;last week;we discovered they had changed their menu. So it was due for a re-visit anyway.
Pat won’t have his usual epic note this week since he forgot his pad. Being the Holidays I made an Administrative decision and gave him a pass. Anyone reading this blog regularly knows Pat’s eating habits. He likes his food simple. For his breakfast he ordered a special and a half order of biscuits and gravy. His standard breakfast special is scrambled eggs, crisp bacon and dry wheat toast.
Another thing about Pat and his food when he is hungry he doesn’t mess around. He started eating while I was still picking up my phone.
For me I ordered a full biscuits and gravy with 2 over easy eggs perched on top.
I believe they serve the largest biscuits and gravy in town. For the half order they use 3 biscuit halves and on the full order 5. The amount of gravy they pour over is almost excessive. It is definitely some of the best if not the best in town.
I also got a side of bacon. I went ahead and got mine crisp like Pat;normally I don’t care. One comment on the bacon. I nearly always order bacon because they always do a fantastic job with it. It is consistently well done;as in properly cooked not over cooked. I think the prices are just as nice as their food. A half order of biscuits and gravy is $4.50 and a full is $5.95. A side of 4 slices of bacon is $2.50,I think. I know ala carte eggs are $1.50 each. So I feel that for the quality and amount served this joint is a great place to try for breakfast or lunch. Keep in mind they are open 24/7 serving food. So Pat and I liked this place last year and we like it even more now.
Today we headed North to Fishers; the high rent district. It seems as though the new breweries,with few exceptions,have bypassed the far north of the Metropolitan area. That is why I was surprised when I realized that I had missed this one. It is a new construction in a strip mall in a heavily traveled area of the North side.
It is an attractive joint and the brewing equipment is highly visible as you enter.
As soon as you walk in you are greeted by the large semi-circular bar in front of you and the aroma of smoked meat and brewing beer all around you. If that doesn’t get your appetite up and running you are a lost cause.
The menu offers some unique items not usually found on a beer joint’s menu. Battered and deep-fried artichoke hearts or a basket of hush puppies on the appetizer menu. The artichokes at $7.49 are reasonably priced,I supposed, as I have never seen them on a menu around here. I do question the pups being priced at $8.49 though. I think across the board the food prices are a bit higher than what you would find at joints closer to the city.
We thought the beer they brew is excellent,having a beginning,middle and finish. Something desirable in food as well as drink. The pricing is from $5 to $6.50,with imperial pints selling for the higher price. That is the going rate for a lot of microbrews. They do offer a flight of 6 5 oz. glasses for $10,but I was told they would be raising the price to $12. So that may be incentive to go sooner than later.
Pat’s sandwich was $10.49. Frankly I thought that a bit high for a below average portion. If I may digress a bit on the sliced vs pulled “controversy” pulling as opposed to slicing would save some money.
The sandwich I ordered was unique to me. It included items that I would not necessarily put together but I was intrigued. Here is the description from the menu.
Now isn’t that an unusual name? I think it may suit because I think this is the most unusual joint to open in Indy in a long time. They offer an eclectic and provocative menu; featuring,of course bacon and all things legs. They also offer at night-time a D.J. Hence the turntables. They have juggled both their schedule and the menus a couple of times. I am not positive of their current hours. I know they have been shortened.
I went there right after they had their “soft” opening and ordered off of their opening menu. I had a couple of beers and a BBQ pork bruschetta. The dish was pretty good. It wasn’t bad, it just didn’t make the final cut. I have wanted to check them out once they had their last, for real menu up and running. I just never did until today.
Now this is what we used to call a swank joint. Seriously they have done an outstanding job in the decor. Attractive and fashionable seating in a spacious and colorful space. Of course this was the site of the King Cole Restaurant, back many years ago. A place I have special feelings for, after 40 years.
Now I have got into the habit of checking out Bloody Mary’s when I think of it at various locations. This started with the Tick Tock Lounge, a few weeks ago. So now I am still in the hunt for “Which Mary shall reign Supreme”. This is the BL&T OMG Bloody Mary.
Now this Bad Boy comes with LONG skewer with a chicken drummie, a piece of bacon, a hard-boiled egg, a grape tomato and a pickled chile pepper. And of course the obligatory piece of celery. All of this to present a pint of Pinnacle Vodka and house-made Bloody Mary sauce. Twelve bucks. I say money well spent. A very nice cocktail and a snack. Appetizer and cocktail in a glass.
One last thing about the Mary. The wing was pretty good. I am not much on ordering wings out , but this little drummie was breaded and fried very well. Pretty tasty.
When it came time to order my lunch I decided on their OLD MCDONALD BBQ BACON CHEESEBURGER
Lamb/Duck/Jowl Bacon/White Cheddar/Chipotle Bbq Sauce/Crispy Onions/LTP
Now isn’t that something? The first thing I did was cut my burger in half. I almost always do that just to make it easier for me to eat. The first thing I noticed was the aroma. A wonderful scent of toasted bread, smoky bacon and succulent beef. Now there are several burger joints in town that offer a wonderful piece of meat but this one particular burger with this one particular set of ingredients is quite possibly one of the best burgers I have had.
You have a large burger, big enough to cover the bun. That increases the surface area for the cooking and the carmelization of the meat. You have a very good bun, fresh lettuce and a wonderful assortment of bacon. Bacon. A treat direct from Heaven. Imagine all that with a sweet and spicy BBQ sauce and you have all the necessary ingredients for a spectacular burger.
The only thing I can say negative is the menu called white cheddar and crispy onions. I got a white and yellow shredded cheese mix and some garden variety sliced onion. I am not a fan of shredded cheese on a sandwich. It might work if the kitchen has a salamander or a broiler. If you don’t save the shredded for a quesadilla. I expected a crispy pile of onions from your menu description. I’m not a bit upset at what I got. As a matter of fact I would suggest you 86 the onion and the cheese. That burger was that good.
Also I must comment on the house-made ketchup. It was really good. The fries are like a bunch of joints but your ketchup sets them apart.
I know this last picture is possibly not best to present, since it shows a half eaten burger. But I must say it does show the result of a happy diner.
Modifications are politely declined.
We will accommodate allergies if possible.
From some reviews and comments I have read and heard, these two little lines have a few of my fellow citizens all worked up.
This is fly over country and folks here don’t like to be told what to eat or how to eat. As an occasional Libertarian I can empathize with that sentiment. However as a one time working chef I can see the reason for such a statement. A chef or cook spends quite a bit of time creating a dish for service. Taste, replication, presentation, sourcing, pricing all these things have to be considered.So naturally they want people to try it as they intended. That being said you must have some flexibility. If not you might just end up cooking for friends and family.
This was my “first course”. This is their toast plate. It features a lovely baguette from Amelia’s, and a nice little tomato and cucumber salad. Hiding behind the salad is egg rillette,topped with pickled onion. Traditionally rillette is a pork pate. Here it’s a chopped soft egg. Great spread on hot bread. On the far side sets their house ricotta, and the show stopper on the plate. Clementine confit. That is one of the craziest things I have eaten in a while. It’s tangerine segments cooked in hot lard. It was damn good. All of the components worked very well together. The slight acidity of the tomatoes to balance the richness of the egg and cheese but to me the star was the confit. This plate was a definite hit. Had I known that was what I would get I would not have ordered as much as I did.
After ordering the bread before it even arrived my server was back and I order chicken livers, bacon and a bun. I figured I would be safe since some folks were complaining that the portion size was “small”. This joint has changed their menu at least 3 times since they opened,approximately 4 weeks ago. So I jumped on the chicken livers they offered.
Now this is a chicken lovers fantasy plate. Six crispy fried livers sitting on a schmear of liver pate. In between the livers were two-inch square pieces of toast. This whole plate of decadent chicken liver goodness was covered with hot sauce. Not just any hot sauce but barrel aged sriracha. Now I have had the regular form of this hot sauce,but never the barrel aged stuff. They put the mash in whiskey barrels and give it a couple of months to “mature”. The resultant sauce is as different from the standard sauce as Laphroig is to Passport. And to provide a subtle taste difference they offered sticks of pickled white turnip as well. This plate was more than enough to sate a luncheon appetite and definitely worth the 10 bucks I paid for it.
I was about half way through the first plate when I received the second. I told my server, Natalie to bring food out as it came up. I would find a way to keep up.
While I was finishing my livers my other food appeared. A chocolate and hazelnut bun and sorghum glazed bacon.
This bun was delicious. Period. The fact that it was $3 is remarkable. Almost as remarkable as the bun itself. I understand that their pastry chef is named Zoe. Well Zoe you have a new fan. What you do is possibly illegal in some countries.
The last thing I ordered was a $5 piece of bacon. Sounds crazy doesn’t it. What you get is a hunk of Smoking Goose bacon fried and then glazed with sorghum syrup.
This piece was huge. At first I thought it was a hunk of pig jowl, but after cutting it I would guess it was indeed pork belly. Fat, slightly smoky and sticky sweet from the molasses. An excellent job.
So as you can tell I enjoyed my lunch. A lot. I just have too questions. What is with the no capital letters on the menu? Also why the knit caps some of the help are wearing. Is that a fashion or a fad. I’m just curious. So this joint had an unequal amount of hype before opening. After eating here I can seen the reason for a lot of it.
Now this place has been open since 2003. I first noticed it 1 year ago, and just now we visit. I guess we wanted to wait until they got all the opening bugs worked out. Well if they have any bugs in the beginning I don’t know. They certainly have a slick operation now.
I tried to take a shot of the exterior, however I couldn’t get the whole view in without stepping into the street. Since my momma always told me not to play in traffic this is the best I could get.
The place isn’t real big but it is colorful
You order from a long counter and they call you when it’s ready and you pay at the end. The counter has stools, so I guess it also serves as overflow seating. They have a few laminated menus lying around but the focal points is the huge menu chalkboard on the wall behind.
They offered a bialy as an option on the menu, so naturally I had to inquire if it was the real deal. Well the young lady behind the counter was informed enough to satisfy me that it was indeed the real thing. It is refreshing to find someone who really knows what is going on in the joint they work. So many restaurant workers are McDrones that don’t have a clue. But the people we interacted with had their stuff together.
The young lady told us that the bialy comes from Cincinnati, and the bagels come from Bagel Fair in Nora. Those folks have been making bagels in this town for more than 30 years. They have, in my estimation the best bagels in Marion County, if not the state.
Pat was happy that they had so many onion-less options. He decided on The Natty Dread.
Now that is Bacon, Colby and smoked Cheddar cheeses, lettuce,tomato and sprouts on a bialy. Since this particular bread had onion in it he subbed a whole wheat bagel. This whole thing was only $ 6.00.
When it was my turn I knew exactly what I wanted. A Tape Your Ankles, subbing bialy for an onion bagel. This tasty bite consists of ham,pepperoni, salami, provolone, red onion, banana peppers and Italian dressing. And it was only $6.95. I also ordered a cup of Santa Fe chili for $3.50.
The soup is house made. Just not in this house. I was told they buy it from, I thought she said Bagel Fair, but I am not positive. In either event it was pretty good. It tasted like a lot of chili I have had in Indiana. I don’t have any idea why it was dubbed Santa Fe. Maybe it was because of the addition of black beans and corn. Some folks think adding black beans and corn into a dish turns into a Southwest offering. Well, not anymore than adding soy sauce makes a dish Oriental. But as I said it was pretty good.
As for my sandwich it was very tasty. I could taste the salami and pepperoni as distinct and separate meats. The ham sort of blended into the background, but I think were it not there it would be missed. the cheese delivers a nice unctuosness and the peppers do what pickled peppers always do. They bring a hint of both vinegar and heat. I found it to be a great bite and a great value. So. I am sure Pat and I are one of the last to learn about this place but just in case we aren’t you should check this joint out. Great bagels,creative combinations and nice folks working there.
Oh one last thing. I don’t make a habit of taking pictures of bathrooms but I made an exception here. They offer one facility and all the walls are covered in old record albums, that’s right old school vinyl. So here you go.
Oh one last thing. This might be a clue to the deliciousness of their bagel creations, After they build them whey foil wrap them and then steam the whole damn thing. Crazy huh? Crazy good.
What a big name for a rather small place. Pat and I have been meaning to try this place for a while, don’t know why we haven’t until now. They have a pretty good format. They offer a wide variety of deli and sub sandwiches; grilled or cold. Pair that up with house made soups and chili and a plethora of different salads you have a joint with lunch written all over it. If you take that marriage and add a case displaying the most decadent looking cakes and pastries this side of Bavaria you have a brand. They even have a merchandise freezer offering a selection of their products you can take home. Well now that my cheer leader routine is over let’s talk about their food.
They have a category called grilled sandwiches that are all $9.40 and come with choice of soup,salad,chili or mac & cheese. I got a Havarti Delight. Havarti cheese,avocado,sprouts and tomato on wheat bread. It was a nicely prepared and tasty sandwich. Creamy cheese, double buttery from the avocado and the buttered toast with just the right touch of acidity from the ‘mater. Had I to do it over again I would have added bacon. Bacon is always a nice addition. I did have a bowl of chili. I had to have some meat or else my stomach would have thought I was angry with it. The chili was pretty good better than most; not as good as some. Pat had his usual default lunch; grilled cheese. It had an interesting choice of cheeses. Provolone,jack and Colby on what appeared to be sourdough bread. It was satisfactory. However Pat got a little miffed when he learned ,after the fact, he should have been offered bread choice and an option to add 2 veggies from a list of 4 . I guess he should have read the menu board. He opted for salad with oil and vinegar. Has the manufacture of oil and vinegar cruets been suspended? Once again the oil and vinegar was served in portion cups. OK end of rant. After lunch Pat had a chocolate glazed donut. I had a bite and it was really good. Trouble is it cost $1.67. As Patrick so sagely pointed out it was no better than Longs and for that price he could have gotten 3 donuts. I think you better leave your sweet tooth at home when you stop here for lunch.