In Indianapolis there is a legendary steak house. Home grown and operating since 1902 and still going strong. It is known for aged prime beef and an equally legendary shrimp cocktail. One with a sauce so hot it lingers in your mouth and memory for ages. It is called St. Elmo’s and about 10 years ago they opened a more casual affair right around the corner on Georgia Street, called Harry and Izzy’s. They are open for lunch and offer a prime beef Angus burger. Last year St. Elmo’s announced they were opening another joint right next door featuring nothing but burgers. Well Burger Study just opened last week.
All of their beef is ground Prime beef. A couple of their burgers made of St. Elmo’s dry aged beef. But we were happy to try their “regular” burgers. But before hand we ordered a fried avocado appetizer for $8.
Pat or I have never had fried avocado before so we were pretty excited to try them. Unfortunately the results were less than stellar. Some of them tasted burned, as though the fry oil was bad. It was strange not every one tasted bad but it impressed me enough to know I won’t be ordering them again.
They have a “build your own burger” offered on the menu for $9 with cheese for $1 extra. That is what Pat ordered.
I opted for the $13Thick-cut, root beer glazed bacon, smoked Gouda cheese, tomato, lettuce, mayonnaise. It was an outstanding sandwich and a great piece of beef. I don’t find the char off-putting so I enjoyed mine more than Pat. One thing I couldn’t help but notice was that the cheese looked pretty orange for Gouda. Regardless of the cheese it was an excellent sandwich and the only reason I probably wouldn’t order it when I go back is because I would like to try one of the other burgers.
I really have my eye on theSt. Elmo Steak House dry-aged beef topped with foie gras, triple-crème whipped brie, arugula, Dijon mustard, and caramelized onions on a sesame seeded brioche bun 30. That would be a burger for the ages. And at 30 bucks it would be a burger for a lifetime. I think I have tried all the burgers offered downtown and these guys put out the best. So a return trip is definitely in my future.
Pretty impressive menu isn’t it. What makes it even more impressive is the service is prepared by students. I have written about Courses before and I will probably write about it again. The reason is obvious. You receive a 4 star meal at 2 star prices. Also part of the proceeds and all the gratuities go to their scholarship fund.
The hardest part of the meal was deciding on what to have. The menu offered some true French Classics. I decided on the sweetbreads appetizer and duck entrée.
This dish was expertly prepared and a joy to eat. The sweetbreads had a smooth and creamy interior and a crisp exterior that held its own with the crusted potato cake it rested upon. Between the two was the carmelized onions and pieces of bacon;as though you didn’t get enough decadence with the sweetbreads alone. A stellar dish.
Now for the Duck. Without getting in the technical weeds a couple of comments about duck. Most duck consumed in the U.S. is White Pekin. This dish traditionally uses the Moulard (Mulard, in French). This is the duck raised for its liver. Which does make a difference in eating. The meat of the Moulard is richer and “beefier” than their American cousin. The Moulard was used for this dish.
This dish was everything I expected it to be with one minor exception. It was a bit overcooked. I expect duck to be rare or mid rare. This was a shade more medium. In no way did it detract from the over all effect of the dish or in my enjoyment. I may have enjoyed it more were it bloodier but only marginally. The “beefy” fowl married to the creamy liver was a treat. The potatoes and veggies were tasty as well but were minor actors in this play. I love liver in all forms and to me foie gras is to liver as Roquefort is to Bleu cheese;the best.
Patrick opted for the Charcuterie plate and the beef entrée. He is a meat and potatoes kind of guy.
I am afraid the picture doesn’t do the dish justice. We didn’t get the mashed potatoes or skinny green beans and carrot in the shot,so all you can see is a mass of meat and sauce. Yeah I am pretty sure it was a sauce; a delicious sauce; not a gravy. The difference between a sauce and gravy is the use of flour to thicken.
Well as Pat already said we got the cherries in puff pastry and Pot o Creme for desert and shared.
Needless to say both dishes were excellent. I can’t say enough good things about this place. Every time I go I leave satisfied and happy. Also I have been through different semesters so the fact that they stay consistently excellent is a testimony to Ivy Tech.