Shapiro’s has been a part of Indianapolis since 1905. Everything they serve is made here. From the bread and confections to the soups and smoked tongue. I think the only reason we haven’t reviewed this joint before is we figured most of the folks who eat out already know of Shapiro’s. After last weeks debacle with the “Cajun” I didn’t care. I wanted a joint that I knew was good. Since yesterday when I decided to come here I knew what I was going to get. Chopped liver on rye.
All of their sandwiches are big;the liver is no exception. As you can see I took a bite before I took the picture. Their chicken liver is excellent. Rich and dense with just the right amount of fat (schmaltz) to make it right. I got a whole sandwich for $8; even though I had to take half home. I love chopped liver and I make a pretty fair one myself. However Shapiro’s has the best. You can even add a Schmear of the liver to any sandwich for $2.55.
Another thing I was hungry for was some Matzo Ball soup. I thought that Shapiro’s was the only joint in town with Matzo Ball soup but I discovered that the Cafe Patachou on 49th and Penn has it on Fridays. I haven’t tried it yet so I can’t make a comparison.
To me matzo ball soup is elegant in its simplicity. The balls in their soup are an excellent combination of texture. Dense enough to taste the meal yet light enough to soak up the excellent chicken soup,or broth. You can buy it by a cup or bowl or by the quart or gallon. A bowl costs about $4.30.
I don’t think a meal at Shapiro’s would be complete without pie or cake. I couldn’t resist a slice of German Chocolate cake for $4.10.
It was a pretty good cake. It had a creamy chocolate frosting with coconut pressed into it. Not what I am used to for a German Chocolate but a pretty good cake any way.
They open at 6 AM and serve the usual omelets etc. After 10 they have the hot line up and offer hot meats. So whether you want a plate lunch or dinner or a sandwich and a pickle they have you covered.
pIt’s getting harder and harder to find mom and pop places that serve food that is actually made on premise.I’m not saying that everything should be “scratch made”;there’s quite a few pre-made products out there that are really good.But should’t you spend a little more time on the “center of the plate” than opening a can,or thawing and reheating?This brings us to Papas Pancake House.Back in the day Papas was the place to go for breakfast,when the clubs closed.I’m sure they still serve a great one ;after all breakfast is still the quintessential short order dining event.However we both thought the lunch was lacking.I had a meatloaf Manhattan.Well;the meatloaf tasted as though it had been delivered to them already cooked,sliced and frozen;all they did was thaw and heat.They used instant potatoes and gravy;bland except for the over peppered gravy.Refering back to the analogy I made regarding meatloaf and sides when I wrote about Kountry Kitchen;Papas should go back to school and maybe spend a little more time in Church.Pat ordered a corned beef sandwich;the only question he asked was where did they get it;Kroger or Marsh?It was a rather mediocre store deli beef.Ho hum.We both had soup,vegetable beef,and we both agreed,it was canned.What more is there to say? So Papas best of luck and keep your breakfast,it looks as though it works.