Well Ember has a new menu, and it looks pretty good, so I had to give it a try. Of course I had to go solo. Pat is the only lay about I know, and he had stuff to do. The rest of my friends are all busy with jobs. Lunch out on a beautiful day is special, even when you’re by yourself. And this time I remembered my camera.
I started out with a cup of their Wandering Chili. Yesterday it was sweet BBQ chili with smoked brisket. A chili purist ( Texan ) would undoubtedly throw up their arms in disgust because, not only did it have BBQ sauce in it the meat was in cubes and it had beans. The horror. Classic or not I thought it was pretty tasty. Sweet at the start, earthy chili flavor in the middle and a taste of smokiness from the meat. A great way to start a lunch. Especially paired with a pint of Fountain Square’s Working Man’s Pilsner.
For the main part of my lunch I decided on a Cuban Press. As you can see they added in-house smoked pork to the menu. No Hoosier could pass on smoked pig. For my side I opted on a side salad with a Dijon vinaigrette. The veggies were fresh and the dressing was first-rate. They did make a slight change on the salads. Before they had a Simple Spring Salad as a side option, featuring spring mix and romaine lettuce. Some of the folks wanted more romaine so they added a side salad with all romaine. Go figure.
Their version of the Cuban is really quite good and at $8.75 with a side more than reasonable. The pork was very tender and the smokiness fit very well with the other ingredients. Unlike some joints that use a yellow ball park mustard they use Dijon. Which set the tone for the sandwich from the beginning. Their choice of bread was spot on as well. A slight tooth and a nice density. A sammich is only as good as the bread.
Well ladies and gentlemen the third review of Ember Urban Eatery comes to a close. It’s just going to keep getting better.
Well, this post will not have any pictures. I forgot my camera and my cell phone and Pat has a new phone that he hasn’t figured out yet. It’s a shame too. They have a new,very photogenic draft system online and a center of the bar chalk board that has a very colorful beer menu. Complete with original artwork. Indeed a shame. Oh well it is all about the food after all.
If you may or may nor recall they have their own proprietary meat blend for their burgers. A mixture of chuck, sirloin, brisket and short rib. Similar to Bru Burger;if I recall. That was one of the reasons I was insistent on going back. My first try at a burger was a fail. But before the burger I ordered a cup of SOD. Cream of spinach and cheese. Intriguing. Actually it was pretty tasty. A nice light and creamy, cheesy soup with a touch of celery. The spinach was pretty much along for the ride. And they serve little packs of oyster crackers with their soup. Now who can not like oyster crackers?
Well enough of the foreplay ( in the original sense of the word) on to the main event. The Burger. As soon as I got it I cut it in half. First to facilitate the eating of same,and second to confirm it was indeed mid-rare. As soon as I cut my sandwich in two and exposed its moist and bloody insides to the world the rain stopped. The thunder ceased and the clouds parted. Seriously. Well maybe I exaggerate. But it was an excellent sandwich. Their combo of cow cuts was definitely worth the effort. The basic burger is $9 and comes with the usual cold set and choice of side. Cheese is an additional 50 cents. So their prices are in line with other downtown joints.
Pat ordered Four Cheese Pasta. Cavatappi with yellow and white cheddar,provolone and parmesan cheeses. It is served with a side salad for $9. When he ordered it our server asked him if he wanted to add some bacon or shrimp to “spice it up a bit”. A little “up sell” is always appreciated. A tip of the hat to our server. Pat opted for shrimp. He got 5 or 6 nice 21 count shrimp. A thoughtful portion, I thought. I think that up charge was $3.
After we ordered, the co-owner arrived and she appears to enjoy chatting nearly as much as I do. We spent quite awhile talking about some of the menu changes coming up. She told me they were adding a smoked pork loin. Smoked pork,thin sliced on a brioche bun. Makes a return trip mandatory. They have already added 2 salad dressings to the menu. Originally all they offered was an orange vinaigrette. Now they offer a bleu cheese dressing and a Dijon vinaigrette as well. While we were there they debuted a prototype humus plate, for the bosses to try out. It was a healthy dish of home-made humus and an oval plate loaded with accoutrement. Pita,celery,carrot,grapes and onion and tomatoes. It was a good-looking plate.
One more bit of “gossip”. Ember’s has a nice and wide front porch,and they are planning on using it. They have all the permits in order to have outdoor seating. That is always a great draw. They are even planning on having live music on select nights. Now that would make it even more special.
Pat and I have been very fortunate the last few weeks. Every place we have been to has given us a very enjoyable lunch. Good food pleasant surroundings and nice service. This week we decided to try the old point Tavern. It is located on Massachusetts Avenue. At the point where Mass. Ave. Intersects with Alabama and Vermont streets. This place has been open for several years. I have been there on numerous occasions just not to eat. First thing you notice about the menu is the lack of fried or grilled items. The only equipment they have in their kitchen is a microwave oven, conventional oven with stove top and cold tables. Their menu is pretty extensive, considering the lack of equipment.
We decided to try a different style for the blog. Instead of me writing for Pat he is going to write for himself. The idea being, he could write about his lunch later over a beer. He did get as far as the title. After lunch we change locations for beer and we both forgot for him to finish. As it turned out he wrote it at home and e-mailed me the copy. I think that is the way to go in the future.
No, Pat there wasn’t any cheese but you did add avocado.
I tried their pita, “sandwich”. It was indeed a curious collection of ingredients. The obligatory lettuce and tomato and avocado, cucumber and Havarti cheese, with dill. And the whole deal was spiced with Dijon mustard. The avocado and cheese were equally mild in flavor and the lettuce and tomato; while not adding to the flavor profile did bring a much-needed textural difference to the sandwich as did the cucumber. What really set the whole thing up for a trip to “flavor town” (apologies to Diners Drive-ins and Dives) was the Dijon mustard. For me, I still needed some crunch. So I added some of Pat’s kettle chips. My pita came with a fruit cup. Again another nice touch to fit the healthy meme they’re going for. I’d eat the same thing again. Next time I would substitute pepper Jack cheese and added some bacon. So once again we had another nice lunch . If you work in the area I highly recommend this joint for lunch. All the food items are quick pickups. The staff knows what it is doing and the outdoor seating offers some of the best people watching you could find.