eating indie in indy

Posts tagged “salami

Turchetti Salumeria 1106 Prospect St.

I have wanted to come here for a while now. They have been open for a few months and are primarily a production butcher shop that serves as a deli on Friday and Saturday. They have extended hours just this week so we were fortunate we were able to try them out.

Their menu is small but more than adequate.

https://www.turchettis.com/

Patrick is not too adventurous so he ordered their Pastrami sandwich, without 1000 island dressing, for $14. Their sandwiches come with chips but for a upcharge you can get Tallow fries. Like McDonald’s use to have.

I felt compelled to try as many different things that I could. Rather than try one of their Charcuterie boards I opted for Turchetti’s Tour . That is a sampling of 5 salamis for $10.

Their boards are long so taking a picture was tricky. The selections that day; from back to front; Cacciatorini, Finocchiona, Pepperone, Sopressata and Cotto. Each piece had its own distinct taste and personality and were all excellently prepared. How ever I usually default to a pepperone as my favorite salami. This was the case here. Turchetti’s salami is special. It is softer than most and practically melts in your mouth and would be excellent on a pizza.

Since N’duja was not included in the tour I ordered a plate of N’duja deviled eggs for $5. These were the craziest things I have had in a while. I am looking forward to trying that spicy spreadable salami by itself.

I read that they were now offering a Braunschweiger plate for $6. Now how can anyone pass up a chance to try this Classic German deli spread?

If this isn’t the best I have had it is up at the top. Most Braunschweigers are very assertive, they attack your taste buds. This one slips up on you and you can’t help but want more. I think the word sublime comes to mind. Another thing I discovered was Batch No 2 mustard. It is made locally as well. I have heard of it but have never tried it until today. It has an assertive start, to get your attention, but a more elegant finish with a slight hint of sweetness. A perfect partner to this sausage. Another home run. Overall I think this joint has a definite future in Indy. They are already in the process of re-modeling the space next door. They expect that to be ready by Spring 2019 in which case they are expanding their hours to 7 days per week. That is definitely something to look forward to.

 

 


Goose the Market.

 

In the last three years The Smoking Goose Meatery has become the go to source for unique sausage and chartercurie in general in Indianapolis. I would even go so far as to say The Goose has created the demand. Prior to their opening the sale of platters of meat and cheeses in restaurants was rare. Probably because the supply of appropriate meat was scarce. A young fellow by the name of Chris Eley changed all that by taking old school skills and marrying them with more modern tastes. Now any restaurant, tavern or bar can become “fancy”. Further more he made connections with local farms so all of the animals are locally raised and nurtured with out chemicals. They only deal with local cheese makers that follow the same criteria as the farms that supply the meat.

The Market is just that a market. It is located at 2503 N. Delaware St. In an area formerly know as Dodge City. And it wasn’t called that because of any scenic western vista either. To commemorate their humble origins they offer a Dodge City Salami. A few years back the area went through a gentrification. Now all the homes have a definite Victorian flair. Some were rehabbed and more were removed and new homes added. As a part of that renewal a few houses were designed as retail spaces on the ground floor and living spaces on the upper floors. Hence the Market. All the smoking et al is done at The Meatery at 407 Dorman. Across the street from Flat 12 Brewery. Convenient, yes. They don’t open until 4 PM  so it is not as convenient. But they do offer cry-o-vac portions of their products at a little better price point than the Market.

The joint on Delaware is small but they do offer sandwiches and their meat case is incredible. Downstairs, where they keep their stock they have 2 rooms each with picnic tables. One even has a mini bar good for a beer (bottle only) or a glass of wine. You can also have your group set at one and munch meat, cheese and drink vino.

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Actually the reason I am writing this was because of an Easter ham. I pre ordered a sugar-cured ham and I picked it up Thursday. It was cured and then cold smoked with cherry wood for days and then hot smoked to finish. The origin of the pig and the technique are more typical of hams as they were in the “olden days. The taste is as light as Spring. The flavor is addictive. A combination of all the seasonings used in the curing process. Unified by a gentle smoke. A taste to be remembered. A taste our grandparents would be quite familiar with. Which is pretty cool.

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Goose the Market on Urbanspoon

 


Tow Yard Brewing 501 Madison Avenue

I have been looking forward to this place opening for quite a while. It opened a few weeks back; during the sweet 16 Tournament, with very little fan fare. It’s situated in the old Chateau Thomas Winery space, and is huge. Prior to the winery the space was a garage of some sort as there are three large garage doors in the main sitting area that open to an expansive outdoor seating area. I took several pictures but pictures alone don’t do the joint justice.

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This is The Larder. Tow Yard’s kitchen. They feature a large selection of Smoking Goose meats as well as different cheeses and veggies. So it’s actually a deli as well.

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I found their menu to be quite unique. It was an interesting blend of oven roasting, braising and deli items. They even offer fried gator and grilled Long donuts, stuffed with cheese. A foodies paradise.

Pat opted for the whole Prohibition, a roast beef sandwich 86 onion, 86 mayo. Unfortunately when it came out it was a Bourdain, a more traditional deli sandwich with uncured ham, salami, and capiocolla. Our server naturally apologized,re ordered and brought a go box. So Pat scored a free sandwich.

The incorrect sandwich.

The incorrect sandwich.

The correct sandwich.

The correct sandwich

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Oh I forgot to mention one minor disappointment. They are about 2 to 3 weeks from having their first batch of beer ready to drink. I say minor because they have a great selection of local and micro beers available. Also I think the food is good enough to draw you in even if they only sold soft drinks. Speaking of which. They found a local place that makes craft soda products. Now that is unique.

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I decided to order a half Pig Vicious and a half Ty Webb. I had no idea the “halves ” would be so big.

I scanned the menu and am including it at the end. That way people can see the “stuff” in the sandwiches and the pricing.

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This is the Pig Vicious. A damn fine sandwich. Lovely pork, sweet chunks of pickle and a spicy horseradish mustard. I honestly couldn’t tell where the braised pork ended and the uncured ham began. As far as the onion jam goes I couldn’t detect any onion flavor per se but some of the sweetness may not have come from the refrigerator pickles. In time they might find that some of the ingredients are not essential to the taste. But regardless the Pig Vicious is a great tasting sandwich. And the stainless “pots” they but the sandwiches in are a statement in themselves.

My other choice, the Ty Webb was the most compelling. Merquez is a Moroccan sausage made of lamb or beef and seasoned with red peppers and spices indigenous to North African cooking. In this case it is made into “meat balls” and put in the largest pita bread I’ve seen. The slight heat from the sausage was nicely tamed by the yogurt dill sauce. The paneer was most unusual in that it was in cubes and seared on one side. Which, to me brought another dimension to the cheese. And bonus; the halves were so big I got a bunch of food to take home. Three sandwiches, three home runs. To all concerned great job.

Ty Webb sandwich

Ty Webb sandwich

Close up showing a cube of paneer.

Close up showing a cube of paneer.

Great food; great beverage and great service. Thanks to our server Jason. The only downer to this joint is the parking. There isn’t any. The nearest lot charges $10. But just north is street parking. So I don’t think this is a business killer. In general parking downtown leaves a lot to be desired. And as Pat pointed out the Tow Yard is a destination within a destination. I mean the joint is an Andrew Luck throw from Lucas Stadium. And the tailgate lot is a short block away. Also the NCAA basketball tourney has plans on using Indy in the future and those are all held at the stadium as well.

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Tow Yard Brewing on Urbanspoon


Southport Bar and Grill 5220 E. Southport Road

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Pat has mentioned this place a few times as he sees it quite often while shopping. He and Fran went one evening and thought it was worth a visit for lunch. I trust Pat’s taste and judgement as he can be pretty finicky. However on this I was a bit apprehensive. There are 2 food sites here. Urbanspoon and Yelp. On Yelp people were complimentary of the food not too complimentary on the service. On Urbanspoon only 3 people visited the joint, one liked it and only one wrote a review of it. He didn’t even eat there. He though the place too dirty. Well as soon as I walked in I wondered what joint he was writing about.

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The place is huge. They have 3 pool tables and a section for bands. They offer live music on weekends; so I can see prompt service possibly being a problem when they are rockin’. As far as the “dirty” problem I saw a joint that looked pretty clean.

We were the first customers of the day so we had the joint to ourselves for a while. The bartender was quite able. Efficient and friendly.  Between serving us, other customers and doing a few bartender jobs I don’t think he stopped for a minute.

When Pat was there last week he and Fran shared an appetizer; Sausage Pie. It’s Italian sausage, salami cubes and cheese with a bread crust, top and bottom. Like a deep dish pizza with a top. The resultant pieces are approximately three inches square and 2 inches thick. They come with sauce on the side and you can get 4 pieces for $4.95 or 8 for $8.95. Pat insisted on the larger order. He intended to “pig out on the pie and get a side salad for his entrée.

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Yeah; we started eating before we took the shot. Just visualize 4 more pieces in the empty spaces.

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They call this a side salad. $2.95. It’s sort a’ big. I got one just like it with my entrée. But; before I go there let us review the Sausage Pie. It was very good. Lovely taste and texture. A nice fennel flavor from the Italian sausage, melding nicely with the cheese,and a hunk of salami, every now and then. As I understand ,it is someone’s Grandma’s recipe. Very good job.

On the menu featured on their website the offer house made lasagna. And they offer it as a half, for $6.95 or a whole for $12.95. Well I wanted a half portion; but they don’t do that any more. So I ordered a full size. I only ate 2 pieces of my pie, half my salad and I was staring at a rather large piece of pasta, meat, cheese and red sauce. With some help from Pat I was only able to eat maybe one-third of the portion. But what I ate was quite good. The ricotta had a nice herb seasoning that fit the sausage and sauce quite well. This dish was superior to several that I have had at authentic Italian restaurants. My only question when I saw the dish was why so much marinara? It was pretty tasty, but most joints like to show off the browned cheese top. Well, when I got home with the left overs I learned why.

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After I got home my better half ate the left overs. And she discovered that approximately half of the lasagna was burned on the top. The half farthest away from me. It wasn’t burned so badly as to render it inedible; but it was pretty dark. In either event it should not have been served. I have theories as to how it could have happened; but they are all moot. The kitchen guy screwed up. Our’s was his first ticket. It wasn’t like he was being slammed and in the weeds. It was his first ticket. Don’t get me wrong I don’t think this makes him a rotten cook or this a rotten joint. He just screwed up. His sausage pie was very good as was the first half of the lasagna. He just should not have sold that ticket. But will that stop me from going back. NO. They offer prime rib on Friday and Saturday nights. And they have ribeye on the menu. And I have a thing for steak and beer.

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southport bar & grill 016Southport Bar and Grill on Urbanspoon