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.
Well it seems like we are off on the right foot again. We stopped at a place that knows how to cook. It’s a small and modestly furnished place that is very neat and tidy and has a super clean kitchen in view of the dining area. Pat and I had a friend join us and while we waited we chatted up with the owner. She is a super nice lady and is also a student. She is in the last year of her Masters of Divinity degree from the Christian Theological Seminary. They are open early and serve breakfast all day. They close at 2 PM during the week and have Soul Food Sundays. During the week in addition to their regular menu they offer daily specials. The specials today were breaded and fried chicken wings or Turkey Tips, both were $8.50 and came with 2 sides and choice of roll or corn bread.
Now I am sure you are wondering what is a turkey tip. Well they are de-boned turkey ribs. As to what a turkey rib is. I don’t know. The only info I have is from a sales rep several years ago. He offered that they were not formed nor processed. They were honest pieces of white meat cut by a special method that has been patented. That was the first and last time I ever thought of them until today. Lynn offered us a taste and they were really good. Moist and tender with a light BBQ sauce. On the inter-net someone did say they were pressured cook prior to shipment. I don’t know. I could not detect any signs of overcooking. A lean piece of muscle meat will invariably be chewy if it is over cooked. That was not the case here. The included link might be helpful
I ordered corn bread, sweet potatoes and greens to go with my turkey. At the first bite I was impressed with how the tips tasted. An individual piece was tasty but a plate full was greater than the sum of its individual pieces. In either event they made be a believer. The sides matched the center of the plate well. The greens were cooked long enough to exude a nice liquor and developed a great flavor. The sweet potatoes were of the fresh variety and were whipped like russets. The candy like sweetness was a great foil to the slight bitterness of the greens and the slight smokiness of the meat. The cornbread was well made as well. It did seem a touch old but that was hardly a deal breaker.
Our guest decided on a grilled chicken sandwich on whole wheat with fries. We didn’t make her write a review, but she cleaned her plate and remarked it was all very good.
After lunch Lynn gave us a piece of chocolate cake to share. Three layers of dark deliciousness.
So the west side scores another one. This place is a definite keeper. Good food and a great lady running the joint. Remember Soul Food Sunday.
I know this is a lousy shot but that is one great looking stove. Double ovens, 8 eyes and a flat top. A beauty.
Well; Pat and I have gotten a couple of good recommendations about this joint. We had planned on going last week. And then we decided on doing some shooting so we ended up on the other side of town. In the interim I gave what information I could to Urbanspoon so they could add it to their base. That is why I am not real happy about what I have to report.
The menu isn’t too big. Which is fine. They offer 3 different varieties of fried fish and the usual home-made sides. They do have specials; but we didn’t see the dry erase board until after we had ordered. Pat ordered a pork chop dinner. That came with 2 sides and corn bread for $ 9.
Well being the meat loaf groupie that I am that is what I ordered. A dinner with mac& cheese and greens. Again $9.
The meat loaf had a nice compaction but the flavor was hard to determine. The whole portion was covered with an excessive amount of gravy. I spent most of my thoughts while eating trying to figure out the where I might have tasted the gravy before. I realized that it tasted like TV dinner gravy. Sorry; but although it might be “tasty” it ain’t real cooking. As for the greens. OK but I am the kind of guy that thinks greens need more than a couple of hours cook time to be greens. The mac and cheese, well it was macaroni in canned cheese sauce. OK only in a pinch. So now we go to the cornbread. Better to call it a sweet corn cake, from a mix.
So all I can add is this joint,like all joints has potential. Give them a chance. Small business is the life blood of our country. Oh and if the chef is reading this you might wanna’ try more baking and less deep-frying. I know I am probably out of line, but as long as I used to do this stuff. The boy can’t help it.
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.