We heard about this place when we had lunch at Jimbo’s, which is about a quarter-mile away. They don’t have a very big electronic foot print but I was able to find out enough to make me decide it was worth the drive. It is a basic BBQ joint with a basic menu. In addition to the usual pig and chicken they also sell fried fish.
Pat and I decided to share a full slab of ribs. A slab comes with 2 sides. Pat opted for greens while I decided on mac and cheese. Since we ate the same thing I only took 2 pictures. Unfortunately I screwed one up, so I can only show the one.
The pile of bones was huge. So big that we were able to eat our fill and have some left to take home.
I thought the ribs were pretty good. They had a good smokiness and while not falling off the bone they were still tender and juicy. I think they rank in the top 5 ribs I have had in the city. Their BBQ Sauce was excellent. We got medium and it had a bit of spice to it. They ladle sauce over the ribs just before service giving a nice puddle in the bottom to dip your bread in. The sides were rather small but with the pile of meat you get the sides are really secondary. I couldn’t make any comparison between this joint and Jimbo’s because Bear doesn’t do brisket. I can compare mac and cheese though and I liked Bears a bit more. It had a more “natural” cheese flavor.
It is a drive but I can see myself going back for the rib tips. Clermont is really a nice little town. It sits in the shadow of its more famous neighbor Speedway but it is doing pretty well on its own. Two BBQ joints, a coffee shop and a great little bar all within a half mile. It is large enough to support local business and still small enough to avoid the Starbucks encroachment. I think is a town with a future.
This joint opened 7 years ago. I remember getting some carry out from here when it was newly opened. It doesn’t seem that long ago. The food was pretty good but I basically forgot about it. It is a shame I never remembered it until now. The place has some pretty good reviews. Some folks say the area is sketchy. I say it is a high traffic area and it’s no more “sketchy” than a lot of other areas.
Their main bag is Philly style sandwiches and top-notch lemonade drinks. The have a pretty good menu with fried fish, and wings as well as sandwiches.
The mushrooms were strictly prefabbed econ frozen fare for $2.99. Not worth trying again. Their main bag are the sandwiches. I got a Philly combo for $8.99, the same as Pat’s. My lemonade was a cherry.
The sandwich was outstanding. Their version of a “Philly” is shredded steak with peppers,onions and mushrooms with provolone cheese. The individual ingredients were well-balanced and the seasoning was well done.
I was very impressed with the sandwich and the overall operation of their joint. They have fish that they bread in-house as well as chargrilled burgers and Gyros. The lemonade may be the hook,it is that good,but the sandwiches will make you come back.
This is the flavors they add to the lemonade. They start out with a slushy lemonade and add the flavor, shake it up and there you go.
This is a partial shot of their kitchen. On the far left end is a spit for the meat for the pita, I couldn’t get a shot because people were working. I thought the owner was nice enough to allow me to take the shot I got. So if you want a very good sandwich with an excellent lemonade slushy without paying SoBro prices try a trip to the “hood”.
Anyone familiar with the Indy food truck scene is aware of Chef Dan. They have served their food out of a little yellow truck since 2011. Their decision to go the brick and mortar route is a big move for them and Indy. Now everyone knows exactly where to go to get their Delta food itch scratched.
As you can see the menu covers the Mississippi and Louisiana food culture pretty well. You order at a counter and the food is brought to you when it is done. We ordered an appetizer and dessert when we ordered our main meals. We wanted to try as much as we could. Without going crazy. We started with Boudin balls.
Without getting into the weeds on explanation Boudin is a blood sausage with rice. A piece is removed from the casing, breaded and deep-fried. These were pretty good. As expected it had a nice smooth texture with that welcome coppery flavor you find in cooked blood or organ dishes. They were served with a mayo based dipping sauce. The sauce was so-so and I found it too thick to actually dip the sausage in. But actually I think the balls can stand on their own without the need for a sauce.
I took a of Pat’s chicken breast and I agree it was indeed exceptional. I opted for a catfish dinner so I could get 2 sides.The presentation of the fish is very down home. By cutting the fish and bread in half I was able to have 2 sandwiches. Which is a pretty good deal. The fish was nicely breaded and nicely fried. Nothing to make it unique but it was tasty . I ordered greens and beans and rice as my sides. As Pat said the greens were indeed spot on. They use smoked turkey when they cook down the greens so I guess it could pass for a healthy dish. The red beans were nicely done as well they didn’t have much rice in them though and no sausage. The last part enables them to say that they are vegan.
As for our dessert, beignets they were pretty good. Although I thought they were more dense than I have had before.
So there you have it. Chef Dan’s and his Southern comfort food. A nice little joint that is well worth a visit. I plan on going back to try something from the Louisiana side of the menu. And some pie, and or pudding.