The building that houses the Patio used to be a fast food place.( Arby’s?) Now it is a some of this, some of that Mom and Pop joint. The menu is extensive. They called themselves a Mediterranean Restaurant. Well they have that covered with Gyros and pizza. They also toss in a few BBQ items, some Mexican choices as well as fried fish, burgers and Tenderloin. A big menu. The Gyros were recommended but we felt more like BBQ.
This is not a place I would normally order ribs from. To me ribs cry out for a smoker and this place has none. So they would be baked; hopefully not boiled beforehand. Well I think they were boiled a bit before baking but they were still pretty tasty. They reheated them on a flat top and then sauced them. The meat wasn’t falling off the bone but you could separate the bones with a plastic knife so I think they passed the tender test. I was surprised at how meaty the ribs were, often spare ribs are a bit sparse. The slaw was very good. A mayo based dressing with a bit of vinegar that gave it a very nice acidity. I agree with Pat about the fries. They were fried perfectly. Crisp exterior and tender in side.
The only weak link would be the toast. Their attempt was laudable ( a touch of rosemary ) but it could have been toastier. However in the operators defense he may have felt hurried. Pat was up to retrieve the food prematurely so the guy may have felt like he had to sell it asap. However you could make a point he should have dropped the bread sooner. But that is such a nit I won’t attempt to pick it. Any more than I already have.
So we had a very nice full slab of ribs dinner for $19.25. We ordered an extra side of slaw and I think they gave us an extra side of toast and our total was about $22 ; including tax.
All of their prices seem more than reasonable and as big as the menu is if you can’t find something you want you aren’t hungry.
This place is primarily a take out meat and two joint. It does offer 2 booths on opposing ends that will accommodate 8 bodies; if they know each other well. Their small meals are a reasonable $10.
I decided on a small tip dinner with greens and mac and cheese.
Well the tips they serve are some of the skinniest I have had in a while. The meat was still tasty,just not a whole lot of it. Their sauce seemed to be a mixture of a prepared BBQ sauce doctored up with some hot sauce. Nice flavor just pretty commonplace. The greens were pretty good,hardly if any meat but they still held that hearty greens taste. The mac and cheese was pretty boring though. Cooked macaroni and a weak cheese sauce. The corn bread tasted like Jiffy. Which is fine with me,I like all types of corn bread; Jiffy included.
So I would give this place a 3+ out of 5. Good greens and decent cornbread and a fried pork chop that Persnickety Pat liked. I am sure their other food is at least as tasty,it just isn’t a destination for me. However I think if it was in my neighborhood I would try other things if for no other reason than curiosity. And to support local independents.
King Rib’s is an old-time local chain of BBQ joints. They have four restaurants, and according to some folks this is the best. I don’t know about that; but this place is pretty darn good.
This is their “smoking” area. They have three of these bad boys out back. It has fencing all around so you can’t really get too close. I took these shots from the car, only because it was too cold to get out.
They have a small and sensible menu, featuring smoked meats, a few sides and pie. That is probably one of the reasons for their success and longevity.
Pat’s ribs were big, meaty and cost 9 bucks and change. No sides. I decided on their Tuesday special. Rib Tip dinner with two sides for less than $8.00. Their prices are more than reasonable. Especially when you factor in the amount of food you get.
They offer their sauce three ways. Mild, hot and mixed. I ordered my tips with mixed. I also got mac and cheese and baked beans. I read one review that suggested that their sides were their weak link. Well I am not sure I necessarily agree. The beans were tasty, just not as thick and gooey as I like. As for the mac and cheese it was more than passable. There are better examples out there. Unfortunately more, that aren’t as good. Now as far as the main act goes it was right on point. In addition to being a generous pile of meaty and tender pieces it had an excellent smoky presence. The sauce they prepare is thinner than the more Southern style. But it had enough leg to cling to the meat. All in all I think it was a stellar example of the smoking art.
One last thing; the pie. They have Chess Pie and Sweet Potato Pie, both made in-house. Both $2.25 per slice; $8 for a whole pie. I had a piece of Chess pie. Wow. It was good. Very good,and very sweet.
So we thoroughly enjoyed our lunch. Good food with good prices. Just make sure you save room for pie.
Several years ago; back in the day; so to speak; there was a joint called Big Fella’s. It was a great place for a bite. For whatever reason it changed hands. None of the later tenants fared too well. But no matter the success, or lack there of, of the subsequent tenants the building was always well maintained. Well now Big Fella’s is back. This time under the guidance of The Big Fella’s nephew. It always was an attractive and expansive place and now it has become downright pretty. From the color coordinated walls to the white tablecloths and linen napkins it has added a touch of elegance.
They have retained their Sunday buffet and added a raised dias in their big dining room with a baby grand piano. They now offer live gospel music on Sunday as well as jazz performances selected nights of the week.
Their menu is small, featuring the essential dinners for $11.49, with bread and 2 sides. They also offer sandwiches in the $6 to $7 range with a side of fries. They make everything from scratch. The sides, the desserts, and the cornbread all done on premise. This particular day they were offering specials of baby back ribs for $9.99 and rib tips for $8.99. All with 2 sides and cornbread. Pat opted for the ribs.
They smoke all their own pig. Which is always a good sign. And since they use the same source for the tips as Taste Budds, and since it was one buck cheaper that is what I ordered. And they were as tasty and tender as Taste Budds. The greens had an excellent flavor and a wonderful pot liquor. They were just a tad bit on the salty side. As for the mac and cheese I can think of only one joint that might of had some just a tad bit better. Just because they added real cream. And as Julia Child said: “If you’re afraid of butter just use cream.” So folks, without reservation this is a place to check out. I don’t think you will be disappointed. Personally I am real happy Big Fella’s is back. It’s close to home.
Oh one last thing. When you go, save room for dessert. And if you only have room for one dessert make it Buttermilk pie. I mean what could be a better ending to a meal than a piece of custard goodness.
http://www.bigfellas.biz/ 3469 N. College Ave.
Today is a beautiful Saturday; and, you know you have had a long, hot and hard week. So I think you and the whole family should hop into the car; jump on your bikes or pop into an IndyGo; and go to 25th and Oxford streets and have lunch. Taste Budds is a place you must go to if you like good cooking, think you like good cooking or like a lot of people don’t even know what good cooking is. Depending on your age a meal at Taste Budds is the kind of food your mom or grandma would’ve made for you when you were young.I don’t care who you are or what you prefer to eat; I think you’ll find something to like there.They offer small plates for $8.18, tax included and large plates, for $11.99. Either size comes with two sides and choice of bread; one of which is hot-water cornbread; or some would call it Johnnie cake. They also offer $3.99 lunch specials,that are served with fries and coleslaw.
Normally I don’t order, rib tips ; when I go out. The quality as well as the technique is hit and miss. This time,I asked the young man where they got their meat and how they were cooked. That might sound extreme, but believe me, I’ve been burned before by fatty and/or bony tips. I ordered the small plate of tips with collard greens, mac & cheese, and of course cornbread. When I opened the clamshell I was astounded by the big pile of beautiful pieces of pig inside. The pieces were small enough you could pop one into your mouth and chew around the occasional small bone before discreetly depositing it in a napkin. At the same time the pieces were tender enough to cut with a plastic fork.You could taste the slight smokiness from the grill and the sauce did its job properly;enhancing the flavor of the pork not overpowering it. As any good backup singer should.The greens were as good as you would expect from a kitchen this good. They used smoked turkey to season them;a pleasant alternative to the more usual smoked ham hock. As for the mac & cheese all I can say is, it is hands down,the best I’ve eaten in any restaurant I have been to.
Pat opted for a small plate as well.He chose herb roast chicken, mashed potatoes, greens and cornbread. He enjoyed the greens as much as I did, this being the first time he has had them with smoked turkey. And if the speed at which he ate the mashed potatoes and gravy, he must have liked those too. At the risk of sounding gushy the chicken was beautiful. It was a lemon and herb crusted and roasted airline breast. That is to say it was a breast half with a wing attached. The skin was golden brown and the flesh inside moist and tender. Now that I was able to try since, Pat couldn’t finish his meal either.It always amazes me how something so simple could be so delicious and so hard to do by so many folks.The only thing that Pat and I could not agree on was a cornbread. He thought it was the best we have had and I thought it was a tie between , theirs and Dee’s and Pa and Ma’s.
Since the number five bus stops right in front of the place I’m going back, soon. I have to try their liver and onions. To date, every place I’ve gone to always overcook the meat and undercook the onion’s.So folks this place is the real deal.So to all those folks who “whine” about how the chains are taking over; get off your back sides and get to Brightwood and support this great little independent café. To paraphrase myself in my post about Kountry Kitchen: These guys have the skill of a master carpenter and the soul of a church choir.