Bazbeaux is probably the first “gourmet” pizza joint in the city. That is to say the first joint to offer toppings other than pepperoni, sausage and mozzarella cheese. They opened about 30 years ago and are still pretty popular. They started in Broad Ripple and then expanded to Carmel and downtown Indy.
Patrick has long insisted that we have already reviewed Bazbeaux. My contention was no, we haven’t. We were on our way to some Mexican restaurant on the South side when Pat commented on an article from Nuvo. The article was about local pizza joints and of course Bazbeaux came up. So we decided to go there instead. We didn’t realize that this location was serving a lunch express only. That is when you stand in line to order a slice, some cheese bread or a side salad.
I believe they had 4 pizzas that day. Cheese or Pepperoni for $2.75 or a slice of Greek pizza or a BOT for $3.25. I opted for a slice of BOT; which stands for bacon, onion and tomato.
For some reason they added a chiffonade of basil on the top. Having a fresh herb on the top of a hot pie can be tasty at times but when the pie sits under a heat lamp some of the flavor is lost. The pepperoni was fine. Both slices were fine. Nothing special. A pizza may stay warm on a heated buffet and under a heat lamp but it certainly does not improve the flavor. From the size of lunch crowd this format has probably increased its business but I think the food may have suffered. Of course one could make the point that if people keep coming in what does it matter.
Should I try this joint again it will be at a location where I can get a pie made especially for me.
I am sure the name is familiar to several people. However if you can’t quite place it how about if you put the name on a truck.
Now it probably comes together. The popular food truck is now a brick and mortar on the South side. Folks that follow the food trucks know about the pizza but for the ones who don’t rest assure that this is the “real deal”. Also they have more than just pie at the shop.
Since it is so close to Pat’s house he brought the joint to my attention. Pat likes their product for the same reason most folks like it. It is good pizza and you can buy just a slice. If you want just a taste you can get a big slice for about 4 bucks. If you want more you can go the whole pie route in the form of a 16 or 20 incher. If pie doesn’t suit you try a Stromboli for $5.99. Now to me a Stromboli is a sandwich but here it is like a Calzone filled with sausage, pepperoni and cheese.
And it is huge and delicious
At first sight you might think that, as big as it is, it can’t have much filling in it. However you would be wrong. It had “stuff” in every bite. So it was big, full of cheese sausage and pepperoni and it was tasty as well. I could go on about the crust being an excellent partner to the creamy cheese and slightly unctuous pepperoni and sausage. Or the red “gravy” on the side added a wonderfully acidic note to the creation. But I will merely say it was good and oh so economical and you should try one.
So there you have it. The New York Slice. For when you are in a New York “frame of mind” and are hungry.
This posting will be different from the others; as I have few pictures to go with it. For some inexplicable reason my computer no longer recognizes my Canon Camera. I do have a few shots taken with my sorta’ smart phone.
This place originated in Valparaiso Indiana in 1968. Now it has over 100 joints covering more than just Indiana.
It has the feel of a small local pizza joint, although done up in “industrial chic”.
It has that aroma. The earthy scent of yeast mixed with the bite of red sauce and a hint of garlic.
They have other locations, that was how Pat knew they would customize his Stromboli.
Actually this is my Meatball Shell; that is what they call the Calzones. However they were same in appearance so imagine that it is a Strom.
Now here is my Meatball Shell.
It was wonderful. The meatballs were tender the sauce had a nice tang and the shell was done to a beautiful tender crispness. The only minor flaw was the amount of the sauce. However that was rectified by ordering extra solos of sauce. It is a large offering and I was surprised I ate it all as quickly as I did. It was good. Since it is right on my way to Broad Ripple I would image stopping there for lunch or carry out. The shells were $8.99 and they offer a pizza lunch special for $6.99. I can see why this place has lasted and grown. They have a good plan and they stick to it. Good house made food at a good price.
On the road again. Of course we picked one of the hottest days to do it but we had a reward of cold beer awaiting us. ZwanzigZ is not just a pizza parlor it is a small brewery as well. It has won awards for their effort so they take their beer seriously. Their menu is small; revolving around fresh dough, sauce and cheese.
I decided on one of their specials a 3 meat slice with 2 bread sticks, dipping sauce and drink for $ 5.49. I am not sure what Pat’s sandwich cost because of his modifications but the total was less than $11; with tax. That is the deal of the year. No wonder the place was full with a line.
My slice was huge. The crust was more bread like than I like but the sauce and cheese more than made up for it. It was a really nice slice and with the bread sticks a carb coma inducing bargain.
You order at a cashier station, take a number and they bring the food to you. We sat in the bar area so we could have some beer.
The beers we sampled were quite tasty. The ales were not overly hoppy and the wheat beer had a nice finish. The most unique was the Chocolate beer. It was a sweet amber beer loaded with vanilla. The stout was probably our favorite. The beers are as reasonably priced as the food. A flight of five is $7.50 and a growler refill is $7. This place may be new to us out of towners but it is definitely a success with the locals. It is only a 40 minute drive from Indy and I think it is worth it. There is also the added attraction of Zaharakos Ice Cream. We’ll save that for another time.
We hit upon this place more by accident than design. We had intended to visit the Silver Circle Bar in Fountain Square but they weren’t open at 11 as scheduled so we found this place. We didn’t do any research on it so we didn’t know that they are part of a small chain out of Chicago. Even though they don’t actually fit the criteria of the blog the joint is small and has the feel of a Mom and Pop and we were already there so we stayed.
The Monster slice is as “big as your head.” At least that is what the guy at the counter said. They offer it as a one topping special with a drink for $5. Pat ordered it with mushrooms.
I wanted to try one of their calzones. I ordered an Italian. Sausage, peppers, onions and mushrooms all rolled up with marinara and cheese. It was 10 inch long monster for $8.49.
It was a beautiful piece of work. It was brushed with butter and topped with Parmesan cheese giving it a lovely sheen. It was a knife and fork affair served with 2 sides of marinara for dipping. It was delicious. Crisp crust with a lush and savory filling. I really enjoyed the freshness of it all. The big chunks of meat and veggies made it a treat to eat.
I think this little joint has an excellent calzone; possibly the best in the city. As for the pizza Pat enjoyed it. I may try a Monster slice when I go back. That way I can taste for myself. They deliver with in a 6 mile radius and in addition to the typical Italian fare they offer chicken wings. Being right across the street from Fountain Square Brewing should make this a popular joint. Pizza, wings and beer is a culinary hat trick.
This joint is a first for us. The food is cooked to order, but with pre- made product. They use a frozen crust and a ready-made sauce for the pizza. The pizza product comes from a well know purveyor that sells a good product. They also use an independent restaurant supply for the rest of their inventory.
We learned of this joint recently after visiting Jimbo’s BBQ. Actually this was where we heard of Soul Bear’s. The hook to us was the fact they were just blocks from the BBQ and they offered $1 domestic bottles on Wednesday. As for the reason we decided to eat here was solely because of Danielle. She waits tables, tends bar and cooks the food all with an amazing amount of energy and humor. She told us she wanted to go to a Culinary School but was having second thoughts. Her attitude about cooking and tending to the customers is very refreshing. She does everything to the best of her ability which is very exciting to see. That is why we opted to have lunch here. There are several joints that have one person doing it all. Serving drinks and cooking food and they are all independently owned and they deserve some attention as well as a Gastropub.
Staying with the “sausage” motif I opted for a corn dog as my app.
It was pretty dark in the bar so my pictures are less that stellar. For my “main dish” I chose a Stromboli. As Danielle explained it to me she prepares the sandwich the same as a deluxe pizza. Ground meat, sauce, peppers,onions, mushrooms, pepperoni and cheese all on a toasted Hoagie bun. All of the pizza product comes from Delco Foods, a well know supplier of Italian food products. This sandwich was a big hit. The bun was exceptional and the toast was just right. It hit all the right notes and went down quickly. For $6 it was a bargain.
This is a first for us. The J.E.Light Cafe is a student run cafe associated with North Central High School. We have reviewed Courses; the equivalent outlet for Ivy Tech; but I wasn’t aware Indianapolis High Schools had such programs. North Central isn’t the only one but it was the one with the most up to date media ensuring us they were indeed serving Thursday.
The menu was small yet quite eclectic, with an International flair. From Korean soup to Vietnamese sandwiches and All American cheeseburgers. The prices; as you can imagine are more than reasonable. The entrees were $6.95; soup was $1.50 per cup and desserts were $3 and $1.50.
We both started off with a cup of soup.
The soup was very well done. Chunks of smoked brisket in a rich chile infused broth. An excellent remedy for a rainy day. Prior to the service of the soup we were given a basket of house made chips.
Quite a few “professional” joints make their own chips. I don’t think any place does them better, and most don’t do them as well.
As I mentioned earlier their menu had a distinct International spin. As tempting as the choices were I decided on a lighter offering. Sushi. I was more than a little surprised by that option. Sushi requires a few years to become proficient. However I think that if young cooks are taught the basics of rolling and forming and the ever important knife work then those skills will be beneficial in all cooking. So a tip of the hat to the JEL Cafe staff.
Their Sushi plate was composed of spicy tuna roll, inside out roll, salmon and tuna Nigiri and seasoned edaname. Plus the ever popular wasabi and soy as well as pickled ginger.
Once again I was impressed with the dish. Actually sushi is difficult to critique for me. Most rolls are consistent in the ingredients used. The only difference is the portion of the ingredients. I found this offering most enjoyable. Last but not least I opted for a dish of their Chocolate Gelato.
Another hit. Well made and richly chocolate. A steal at $1.50. It is a shame that their “season” is nearly over. Next week is their last service. Cinco de Mayo. I just might have to go back.
I think North Central has a program they can be proud of. Now is an exciting time to be part of the culinary scene in Indy.
Some time back Pat and I made a small tour of Wanamaker eating at Extraordinary Pizza and Wheatley’s. We had heard of The Ordinary but never got around to going there. Last week our server at Rebar made a pitch for us to give it a try. He is a night-time cook there and told us they offered more than pizza.
I am not sure how old the building is but the floor looks ancient. The dining area is a comfortable size and the menu is of a reasonable length featuring all the foods you would expect of a Hoosier tavern.
Pat decided on an individual pizza for $6.50 with 2 bread sticks.
The bread sticks are fashioned from their pizza dough and are first-rate. They come with a generic canned nacho cheese sauce for dipping.
The first thing I noticed on the menu is the prices. They are very reasonable. All of their sandwiches come with waffle fries and one other side. I wanted a burger. Their basic burger is a half pound Angus for $7.95. I decided on the Texas BBQ Burger for $8.95. It comes with bacon, cheddar cheese, an onion ring and of course BBQ sauce.
It was a pretty good burger cooked on a griddle. I did order it mid-rare but it came out more medium. I think I may start ordering my burgers rare. Never the less it was a good bite. The bacon was freshly fried and the bun was nicely toasted. I would order one of their burgers again.
My other side dish was homemade potato salad.
It was a very good potato salad. Small pieces of potato that were almost of a mashed consistency. Not what I am accustomed to but still nice.
I like Wanamaker. In some ways that stretch of Southeastern Ave reminds me of a short stretch of Route 66 that is the main drag for Moriarty New Mexico. A whole bunch of restaurants and bars in a short piece of road. The Ordinary has some pretty good food with excellent prices and it is close to Indianapolis so I think it is worth a visit.
I am sure anyone familiar with the “food scene” in Indy has heard the term ClusterTruck. I think originally it referred to a gathering of food trucks. Two to four trucks would converge on a site and sell their food. It was perfect for a crowd with diverse appetites. It also allowed the individual truck to gain exposure to a different base of eaters.
Now before I go any further I have a few comments about the food scene in Indy. We have a great collection of restaurants in town and the quality and quantity is ever-growing. However the one aspect Indy sucks in is the delivery. Before now all the food delivery was done by a middleman who would pick up the food and then deliver it. That led to slow delivery and cold food. Now this ClusterTruck comes in. I am including a link to a Nuvo article that explains the origin of ClusterTruck better than I.
So for that reason this review is unique. It is also unique in that we had our lunch delivered to our friend, Jimmy’s office. Being a Realtor he has a tough time meeting us for lunch. Luckily his office is a stone throws away.
They have an expansive menu. One you can get access to at this link. You can also check out their delivery area.
This place seems to do a first class job of the delivery. In addition to having “fancy” go boxes they have their boxes and bags personalized.
Jimmy opted for a burger. Now the menu says it is a Bru Burger. What connection; if any it has to Bru Burger I do not know.
I believe he had a Bourbon Burger. That is a cheese burger with bacon and a Bourbon sauce. The sauce seems a bit thin for a burger, to me, but Jimmie though it was the best burger he has eaten.
As for me I wanted something different. They had a whole category of smothered tater tots. I decided on a short rib and kimchi topped order.
It was actually pretty tasty. It had an abundance of meat ,a slight amount of kimchi, but with kimchi the aroma precedes it and sates the appetite. The only complaint I had with the dish is that the kimchi sauce was thin and the dish was a bit on the dry side. Still it had a good flavor and the short ribs were nicely done. However I wouldn’t get it again unless the sauce was given a leg and maybe the amount was increased beyond a 2 ounce solo.
So Indy I think diners should be happy about this new place. You can actually get food from a place that knows how to prepare it and knows how to deliver it. No more reliance on a second-hand delivery agent. Also the prices include a tip. An actual tip not a hidden delivery charge.
Yes we went to the Kitley Inn. Laugh if you want but it is a piece Of Indianapolis History. It opened across the street from The Kitley Speedrome in 1946 and has been a viable joint ever since. Now the Speedrome is the oldest operating Figure 8 track in the US and is considered to be the first. I remember taking my boys there for races back in the 70’s. Great times.
Last week,after lunch at Tie Dyed Grill we decided to travel 2.1 miles South to check out the Kitley Inn.since neither of us had ever been there before. What we discovered was an old school bar with old school pricing and friendly customers. Our bar tender/ server; Nancy was a delight. Gracious and efficient she made us feel welcome. There was a handful of regulars sitting at a table playing a bowling game and drinking beer who welcomed us as we entered. Furthermore they told us goodbye and even remarked that it was a pleasure to have met us. I go out a bit and I never experience that in some other parts of the city. I think that,plus Nancy, was what prompted us to go back today for lunch
Now this is a bar with bar food. They offer scratch made specials, but the most of the food they offer is from Sysco. The appetizers are an IQF product, with the possible exception of one. The jalapeno stuffed chicken wrapped in bacon. I neglected to ask about that one. We ordered some fried mushrooms for $5.99. They are what you might expect from Sysco. Decent and nicely prepared.
Per Nancy’s recommendation Pat opted for a mushroom pizza. A 7 inch cheese is $6.99 with toppings an extra buck.
Well Pat was partly correct. This joint is older than us by 4 years. I think all 3 of us are holding up pretty well.
I decided on a shroom burger for $6.99,and for a $1 up charge I got (drum roll) tater tots. A whole bunch of tater tots. When we got are app. we were given both Ranch dressing and marinara sauce. I kept the Ranch for the tots. Not too bad.
That is a whole lot of tater tots for a buck. The only reason I was able to finish them was Pat “helped” me. It was really a pretty good lunch. The burger was a standard pre-made patty, slacked in advance and then cooked to order. Very common practice in most bars. The unique aspect of this joint is the large bun with a very nice char. As a matter of fact it could have used some more. Also it offered an abundance of shrooms and a nice cheese cover.
So if you want “scratch cooking” if it’s not the specials you ain’t gonna’ get it. If you want to have a few beers or a few cocktails and maybe meet some new friends then this is the place. If you want to grab a bite after a race, well this is the place. I mean,after all it has been the place for over 65 years.