I have wanted to come here for a while now. They have been open for a few months and are primarily a production butcher shop that serves as a deli on Friday and Saturday. They have extended hours just this week so we were fortunate we were able to try them out.
Their menu is small but more than adequate.
Patrick is not too adventurous so he ordered their Pastrami sandwich, without 1000 island dressing, for $14. Their sandwiches come with chips but for a upcharge you can get Tallow fries. Like McDonald’s use to have.
I felt compelled to try as many different things that I could. Rather than try one of their Charcuterie boards I opted for Turchetti’s Tour . That is a sampling of 5 salamis for $10.
Their boards are long so taking a picture was tricky. The selections that day; from back to front; Cacciatorini, Finocchiona, Pepperone, Sopressata and Cotto. Each piece had its own distinct taste and personality and were all excellently prepared. How ever I usually default to a pepperone as my favorite salami. This was the case here. Turchetti’s salami is special. It is softer than most and practically melts in your mouth and would be excellent on a pizza.
Since N’duja was not included in the tour I ordered a plate of N’duja deviled eggs for $5. These were the craziest things I have had in a while. I am looking forward to trying that spicy spreadable salami by itself.
I read that they were now offering a Braunschweiger plate for $6. Now how can anyone pass up a chance to try this Classic German deli spread?
If this isn’t the best I have had it is up at the top. Most Braunschweigers are very assertive, they attack your taste buds. This one slips up on you and you can’t help but want more. I think the word sublime comes to mind. Another thing I discovered was Batch No 2 mustard. It is made locally as well. I have heard of it but have never tried it until today. It has an assertive start, to get your attention, but a more elegant finish with a slight hint of sweetness. A perfect partner to this sausage. Another home run. Overall I think this joint has a definite future in Indy. They are already in the process of re-modeling the space next door. They expect that to be ready by Spring 2019 in which case they are expanding their hours to 7 days per week. That is definitely something to look forward to.
I had the most singular luncheon experience today. Courses is a student staffed restaurant connected to the Culinary Program of Ivy Tech. From the preparation to the presentation, everything is done by the students. The building that the Culinary Program calls home was originally Stouffer’s Inn. Built in 1966 it was operating as a hotel until 1980.
When Ivy Tech acquired it in 2010 the thing was redone to meet the needs of a growing College. I believe the Restaurant proper and its production kitchen are in what once was Stouffer’s Lounge and dining room. Some of that ambiance remains.
They offer a Prix Fixe Menu which changes periodically. They also offer, beer and wine.
Yes the price is $12. That is not a mis-print. Three miles North; Broad Ripple, or South: Downtown and a burger would cost you 10 bucks.
Naturally I opted for the sausage and cheese plate. Their cheese offering was a medium hard Gruyer cheese and a semi soft brie. For the meats they provided a prosciutto, a type of dried sausage and a salumi. I thought the combination was well thought out and executed. By giving both spicy and sweet meats with differing textures of cheese your taste buds had a delightful workout. They also kept the pickled accents small. Enough to break up the richness of the meat and cheese but not enough to skew your mouth.
For my entre, or featured part of my lunch I decided on the duck sandwich.
I must say I was very pleased. The duck confit was excellent. Moist and unctuous,with a great flavor. The portion was massive as well and the addition of a slice of duck bacon was a most welcome Lagniappe. All in all it was one of the top 5 sandwiches I have had in the last couple of years. The bread, which they make as well, was a perfect partner to the duck. Speaking of bread. As soon as you are seated you are brought a basket of bread and a plate of butter. This particular service they offered a sourdough. To me the best possible bread with butter and sausage.
Now what could possibly be the perfect ending to such a rich and luscious lunch? How about Chocolate pots de creme.
Now when was the last time you saw something this decadent? The chocolate wasn’t completely smooth. Every now and then you would get a tiny chunk of chocolate. Chocolate so dense and thick your spoon stands up in it. Delicious.
The restaurant is only open for lunch on Wednesday and Thursday with seating from 11:00 to 12:15 PM. And reservations are recommended. We first heard about it late last year but couldn’t get in. Unfortunately Pat had to go out-of-town this week so I had to go solo. They also serve dinner. So now I have to start going out in the evening. This is a hidden gem. Excellent food and a warm and wonderful staff. Very impressive joint. It is definitely worth the wait for a reservation.
In the last three years The Smoking Goose Meatery has become the go to source for unique sausage and chartercurie in general in Indianapolis. I would even go so far as to say The Goose has created the demand. Prior to their opening the sale of platters of meat and cheeses in restaurants was rare. Probably because the supply of appropriate meat was scarce. A young fellow by the name of Chris Eley changed all that by taking old school skills and marrying them with more modern tastes. Now any restaurant, tavern or bar can become “fancy”. Further more he made connections with local farms so all of the animals are locally raised and nurtured with out chemicals. They only deal with local cheese makers that follow the same criteria as the farms that supply the meat.
The Market is just that a market. It is located at 2503 N. Delaware St. In an area formerly know as Dodge City. And it wasn’t called that because of any scenic western vista either. To commemorate their humble origins they offer a Dodge City Salami. A few years back the area went through a gentrification. Now all the homes have a definite Victorian flair. Some were rehabbed and more were removed and new homes added. As a part of that renewal a few houses were designed as retail spaces on the ground floor and living spaces on the upper floors. Hence the Market. All the smoking et al is done at The Meatery at 407 Dorman. Across the street from Flat 12 Brewery. Convenient, yes. They don’t open until 4 PM so it is not as convenient. But they do offer cry-o-vac portions of their products at a little better price point than the Market.
The joint on Delaware is small but they do offer sandwiches and their meat case is incredible. Downstairs, where they keep their stock they have 2 rooms each with picnic tables. One even has a mini bar good for a beer (bottle only) or a glass of wine. You can also have your group set at one and munch meat, cheese and drink vino.
Actually the reason I am writing this was because of an Easter ham. I pre ordered a sugar-cured ham and I picked it up Thursday. It was cured and then cold smoked with cherry wood for days and then hot smoked to finish. The origin of the pig and the technique are more typical of hams as they were in the “olden days. The taste is as light as Spring. The flavor is addictive. A combination of all the seasonings used in the curing process. Unified by a gentle smoke. A taste to be remembered. A taste our grandparents would be quite familiar with. Which is pretty cool.