Rock Cola 50s Cafe
5730 Brookville Road
Indianapolis, Indiana 46219
http://www.rockcolacafe.com

We’ve certainly spent a fair amount of time maligning the Super 46 Sandwich competition that was put on this year by the state visitor’s bureau.  As you may have read in a magazine or on this blog, a bratwurst won the “sandwich” competition and frankly, we all know that is absurd.  I/we have had a lot of the sandwiches that were in the contest, but I wanted to do a review of a sandwich that I had never had, so that led me to a part of town where I have literally never been and to the Rock Cola 50s Cafe for the second place finisher of the Super 46 contest.  In my mind, this was technically the winner of the contest since it was an actual sandwich.

This is a small joint with a 50s design motif and everything is made on a flat top grill right in front of everyone.  There’s probably only about 8-10 tables along with a counter to sit at and this place could accommodate at most 35 people on a good day.  To continue the 50s design motif, they walls are filled with 50s trinkets and signs everywhere.  My favorites were the nuclear fallout shelter sign, the old Coke machine and the Bic pen distribution machine.  All in all, this was a 50s diner to a “T” (think the Happy Days diner).  My friend and I sat at the counter, so we got to see everything made right in front of us.

What I Got:  Mile High Club Sandwich with fries/drink combo; $5.99 + $2.99 = $8.98.

I hope my superior iPhone photography skills can do this sandwich justice, because it was huge.  I didn’t have my measuring tape out, but from top to bottom, this thing was every bit of at least five inches tall.  The menu says that you need to unhinge your jaw to eat this one and they certainly were not lying.  It was piled high with turkey, honey-baked ham, lettuce, tomato, mayonnaise, American cheese and hickory smoked bacon.  All of this was stacked on three healthy sized pieces of Texas toast.  Basically, this was everything a Club Sandwich is supposed to be with the added bonus of the fact that it was HUGE.  The funniest/most amusing part about it is that this sandwich, along with all others at Rock Cola, is stabbed through the heart with a huge steak knife in order to hold them together and/or allow you to slice them.

I’ll be the first to admit that when eating a typical Club Sandwich, I’m not really expecting a lot because it’s a hard sandwich to screw up.  It’s meat, veggies, bread and cheese and that’s it.  It’s pretty simple…except that some places screw simple things up.  Happily, Rock Cola 50s Cafe did not do that and this was honestly one of, if not the best, Club Sandwiches that I’ve ever had.  There’s nothing overtly special about the ingredients and they taste as you’d expect them to, but they all mesh together perfectly (keep in mind, I ate this in the middle of February, yet the veggies were still “fresh”) and create what I would classify as a hell of a sandwich.  The best part about this is that while it is huge, I didn’t really feel weighed down or bloated after eating it.  Not sure if that says I have a ridiculous appetite (I do) or that this sandwich is made so perfectly that it takes you to some sort of utopia where you don’t feel sick after eating a monster amount of food, but it’s a utopia that I’d like to visit often.

The fries were just standard, good tasting crinkle cut fries that were deep fried in oil that is probably older than I am.  I’m not making fun of that because that’s how you get “flavor” into oil and it adds even more nostalgic feel to this place.

Would I Buy It Again?  Absolutely, no question about it.  This was one of the best sandwiches I’ve ever had.  To say something like that about something as simple as a Club Sandwich just proves how good it was.   I just wish this place was closer to my house and more convenient for me to get to because as I sat at the counter watching everything get cooked, I saw about five to six different menu items that looked so good that I wanted to eat my hand.

I honestly can’t say enough good things about this place and it’s going on the recommended list because it’s all I’ve been able to think about for the last 24 hours.  It’s a dive and it’s got simple ingredients with a fairly simple menu, but they do it so unbelievably well.  Hopefully with the publicity they have gotten from the contest, this place will be around for a long time to come because this is the kind of small diner that every city should be proud to have and obviously is since it has (at the time of this writing) a 100% approval rating on Urbanspoon.

-IndianapolisEater

Ale Emporium
8617 Allisonville Road
Indianapolis, Indiana 46250
http://www.ale-emporium.com/ 

Ale Emporium has become a staple to Castleton dining and rightfully so, because it is really good bar food.  They have been serving up quality food and craft beer since I have been in Indy (2001).  I used to go there to get and Anchor Steam and a slice of pie.  Not much has changed in the last decade.

We have talked about their Hermanaki wings.  I love them, but I can’t figure out why they can’t make them cheaper than $18.50 for a large order.  Their pizza rocks, lets chat…

What I Got:  10″ Pan Pizza ($10.50) and 14″ Pan Pizza ($19.00).   This is a 10” with bacon and ham.

I didn’t in fact order this, my on-again/off-again friend Taco did.  He is married now, so I will assume that this is the last pizza he will get with these toppings.  With a diminishing man card, I have a feeling he will be adding veggies to his pizza.  Time will tell.

They call this pan pizza, but I am more comfortable calling it Chicago Style.  This is nothing like the pan style that you get at Pizza Hut.  Crust, then meat, then cheese (a ton of it) and then sauce.  Perfect.

When you have this amount of meat, the crust can get soggy from the oils and fat, but not here.   Still a knife and fork pizza, but the crust held it’s consistency.  The cheese was stringy enough that you had to cut it with the spatula when served on the plate.

The toppings were quality, the sauce was rich, but not too much because Chicago style is really about the cheese.

Would I Buy It Again?  Yes.  To all of their pizzas.   No matter what crust you choose, you will be happy.  Their pizza is outstanding.  It is a cool place to chill and they have a great beer selection.  However, don’t try to order a fancy drink.

And lets do this…

HALL OF FAME.  Yeah, it has been a while.  They have possibly the best wings in the city, a great beer list and one of the best traditional and Chicago style pizzas in the city. Plus, they have bands, and I give props to any bar that supports local music.

-wibia

Rue Dumaine
1061 Miamisburg-Centerville Road
Dayton, OH 45459
http://www.ruedumainerestaurant.com

I have to admit, I was really looking forward to getting out of the office for a few days.  However, I was going to Ohio to meet with a client and the only thing that I know about food in Ohio is that I really like Graeter’s Ice Cream.  I mean, I REALLY like it.  I would weigh twenty pounds more if I lived in Ohio.  Preparing for my trip, I asked Indianpolis Restaurant Scene if she had a pulse on Dayton and she asked one of her readers from Ohio and he said that Rue Dumaine is must have.

Rue Dumaine is where French technique meets New Orleans fare.  The chef is from New Orleans so there are a few NOLA appointments inside the building.  On a Wednesday night at 6:00, the place was pretty busy.  You would be fine wearing jeans, but better off if you stepped it up to business casual.

What I Ate: Duck and Pheasant Gumbo, $6 and Grilled Pork Tender, $24.

The gumbo was served with basmati rice and some chives to garnish.  I had my doubts when it was placed in front of me as I prefer a gumbo with a darker rue, but I really enjoyed this.  The duck and pheasant was shredded in the gumbo and was really tender.  For $6, it was an honest portion as well.

The Grilled Pork Tender is served with a sweet potato/Yukon Gold gratin, wilted spinach, relish of pancetta/shallots and a Dijon reduction.  The pork was cooked to a perfect medium temperature and was really easy to cut and not chewy at all.  What I really liked was the gratin.  The sweet potato had a pureed consistency and the Yukon Golds were sliced thin and were crispy. So you had some crunchy salty potato combined with a sweet soft potato.  I will steal this method as I enjoyed it a lot.  The sauce was really rich but blended perfectly with the pork.  The spinach and the relish were also nice touches.

Would I Buy It Again?  YES. I thought to myself, this is the Bouchon of the Midwest.  Probably the best pork dish that I have ever had and easily the bust gumbo that I have had, meaning this was the best meal I have had in long time.  Rue Dumaine would easily hold its own in any city and would be one of the finest restaurants in Indianapolis if it was here.  Service was well paced and the bartender was actually form Fishers, IN.  Representing!

-wibia

OAKLEYS bistro
1464 86th Street West
Indianapolis, IN 46260
http://www.oakleysbistro.com

Okay, so I know what you are thinking…how much more are you going to write about OAKLEYS?  Answer:  Plenty more.  It has been a year since my last review, so I figured it was time.

Before I forget, add OAKLEYS on your Facebook.  They list special dinners and all kinds of good info.

What I Ate: Shrimp and Tomato Bisque, $6; Pork Tenderloin, $12.75.  Wife:  Crab Pot Pie, $13.75

The shrimp and tomato bisque was served a little under the temperature that I liked, but it was still warm enough for my wife.  I took a few bites and sent it back.  Instead of heating it up in the microwave, they brought an entirely new bowl of soup that was just right.  This is the type of service touches that sets them apart.  I enjoyed the soup and my wife did as well.  What I like it that they add a garnish of veggies that are a little crunchy.  The soup leaned more towards the shrimp side than the tomato side, which I preferred.

I always try something new when I am there and the pork tenderloin sounded good.  Ratatouille vegetables, pear fennel relish, potato puree, maple gastrique and figs.  When I ordered it, I thought, “this sounds good except for the figs.”  However, I thought they added a nice sweet bite whenever I wanted to balance out everything else.  The pork was cut into three strips.  Not too thin, not too thick and cooked just right.  I have a good feeling they could make a good pork tenderloin sandwich.  Everything else was cooked perfectly and worked together really well.  I liked this dish a lot.

The Crab Pot Pie was also top shelf.  Roasted leeks, Cauliflower, Pearl Onions, Spinach, Artichokes and Lemon Basil Pesto, served with a puff pastry on top.  I really liked the top layer and getting into the warm, creamy goodness that lies beneath.  They used to have a lobster pot pie and I liked that as well, but no longer have it unfortunately.  Really, this is perfect cold weather food.

Would I Buy It Again?  Yes, very easily. The more that I dine in Indy, the more that I appreciate OAKLEYS.  I can’t think of a restaurant that has it more together than they do.  Great service and consistently awesome food.  What more can you ask for?

-wibia

Muldoon’s
111 W Main St
Carmel, IN 46032
http://www.muldoons.net/index.htm

March’s Tenderloin of The Month brings us to Muldoon’s in Carmel.  Something tells me that I have had this one before, but I didn’t remember any of the details.  Muldoon’s is usually one of the most recommended places to get a tenderloin, so I thought that I would see what the hype is all about.

Muldoon’s is an Irish themed bar.  Just because a bar carries Guinness, it surely doesn’t mean that it is an Irish bar.  Now, I have never been to Ireland to experience the real deal, but my wife is of Irish decent so I will continue on with my consistent know-it-all attitude.

What I Ate: Breaded tenderloin; served with a choice of sides and I went with chips,  $7.95

Served on a toasted sesame seed bun and with a tomato, lettuce, red onion and mayo.  At first glance, this tenderloin was huge.  I ripped of a piece of the meat and it was juicy and flavorful.  The thickness of the tenderloin and the breading-to-meat ratio was perfect.  It wasn’t the overly pounded out thin and dry type.  Considering the size, I thought that it would be thinner.  I would’ve liked a little more lettuce and tomato, but what they gave me did the trick.  Chips were straight out of a bag, so I will pick a different side next time.

Would I Buy It Again?  Yes and frequently. It was one of the best tenderloins that I have ever had and a fine representation of the Indiana state sandwich.  At roughly $8, it is competitively priced and well worth a trip to give it a try.  On a number scale, I would give it a 9.5/10, only leaving .5 for anything that I run across that is better, if it exists.

In tenderloins we trust,

-wibia

Nick’s English Hut
423 East Kirkwood Avenue
Bloomington, IN 47408
http://www.nicksenglishhut.com

If you went to Indiana University like a lot of the writers on this blog, including me, you are familiar with Nick’s English Hut.  Opened in 1927, it’s probably the most famous bar in all of Bloomington.  The bar/restaurant is filled with old photos, trinkets, great memories and all sorts of other various nostalgia.  Nick’s is famous for many things, including a drinking game called Sink the Biz, their pizzas and their most famous sandwich (which I ordered)…

What I Got:  Half Traditional Stromboli, $6.95.  Served with sweet pickles.

As you can see in the picture above, Nick’s Stromboli is served on a toasted sub bun and includes sausage (served in very small crumbles), mozzarella cheese, onions and Nick’s pizza sauce.  A half Stromboli, like I got, is about six inches long and is piled high with a TON of toppings, especially sausage.  So much so that all the sausage falls out of the sandwich as you try to eat it and you end up having to finish all the sausage with a fork or if you don’t mind looking like a wild animal, your fingers.

As far as taste is concerned, it’s delicious.  Nick’s advertises this as pizza on a bun, and really, they aren’t lying.  The sausage has a slight kick and the sauce is rich and flavorful.  The sliced onions don’t do a lot for me, but they do add a nice flavor to the sandwich.  The only gripe, albeit a very minimal one, I have with the sandwich is that they don’t put a ton of sauce on it.  As a tomato sauce worshipper, having this thing doused in sauce would make it even better, but that’s more of a personal preference than something that is lacking from the sandwich.

The side of pickles (think bread and butter style pickles) are a nice compliment for those that like pickles, like I very much do.  I think you are supposed to pile them on your sandwich, but I just eat them individually like a wild animal and often times find myself taking the uneaten pickles from my friends sandwiches and devouring myself.  They are that good.

Would I Buy It Again?  Of course I would.  I’ve had this Stromboli so many times in my life that it is not even funny.  I will continue have it as my go-to order at Nick’s and honestly, I don’t know that I would ever consider ordering anything else.  Okay, maybe the pizza, but that’s about it.

So, if you are ever in Bloomington and are looking for some good food and nostalgia, give Nick’s and the Stromboli a try.  You will not regret it.

-IndianapolisEater

Brozinni Pizzeria
8810 S. Emerson
Greenwood, IN 46237
http://www.Brozinni.net

After a trip to eat the Big Donut, Indianapolis Eater, mini-wibia and I needed to grab some lunch.   Smokin’ DB already reviewed Brozinni and I have heard rave reviews from a lot of people as well.   So, we made the quick jaunt down I-65 on a Sunday afternoon.

If you read the blog, you should know that I love pizza and New York pizza by the slice.  However, I am uber-critical of it and I think that Indy has some of the worst New York pizza that I have ever had.

What I Got:  One slice of sausage, mushroom and pepperoni,  $3.75.

The pizzas are twenty inches across and cut into six slices.  One slice should cure the average appetite, but I would probably down two if I didn’t just eat a twelve inch doughnut.

So how did it taste?  AWESOME!   The crust allowed for a perfect fold and held the ingredients well.   The sauce was very balanced and there was a good amount on it.  You could see full pieces of fennel in the sausage and the pepperoni was cut a little thicker than what you would get at some chains.

My only compliant is that they needed to push the toppings closer to the crust.   Other parts of the pizza looked better, but my slice was a little skimpy towards the edge.  However, it left some real estate for mini wibia to sample some a few small bites of crust and he enjoyed it as well.

Would I Buy It Again? Yes and it makes it on the the Hall of Fame.   This place is legit.  They have pizza by the slice everyday for lunch and you just can’t beat it.  Everything looked great and I am looking forward to going back for more.  It is a solid 45 minute drive for me and I am trying to figure out how to justify another visit.  If I am south of I-70…I am already starting to think about it…  ha…

-wibia

mini wibia loving Brozinni's

Brozinni Pizzeria
8810 S. Emerson
Greenwood, IN 46237
317-865-0911
http://www.Brozinni.net

I have been trying to get WIBIA for months to come on down to the southside and have a slice at Brozinni.  He hasn’t made it quite yet.  I wanted him to review the place because he has eaten a ton more pizza in Indy than I have, but I just couldn’t wait any longer to declare this the BEST Pizza in Indianapolis!  Think you have a better place?  I doubt it.  I know my sample size is relatively small, but I don’t think there could possibly be better New York-style pie in town.

Since I am from South Bend, the pizza that I grew up on was influenced by Chicago style; lots of big buttery crust and loads of toppings.  Or the hybrid hand-tossed crust of the legendary Bruno’s.  I didn’t’ become a fan of the thin crust New York style until just the past ten years or so when work obligations took me to NYC and I sampled the real stuff.

Brozinni isn’t just the real deal, it’s better than a lot of pizza that you will get in NYC thanks to the attention to detail.

What I had:  A slice of the “Canal Street” which is sausage, pepperoni, mushrooms, black olives, onion and green peppers.  The menu doesn’t mention the eye of newt and fairy dust but I’m sure it’s on there because this pizza is magical.  A huge slice of crispy thin crust just begging to be folded over and devoured.  Yep, that’s a bite mission in the photo.  I couldn’t control myself.  More about that crust:  under a think carpet of toppings it has wonderful flavor with just the right amount of tangy tomato sauce.  No need to stuff the crust with cheese or smoother it in butter in order to make it edible.  This is crust so good it won’t be sitting abandoned on the plate while you grab the next slice as is the case with most pizza.

A word about toppings.  At Brozinni the vegetable toppings are all prepared in a small dice so that when they hit the pizza they seem to be more uniformly spread about the crust.  Even the pepperoni and sausage are on the smaller bite-size.  I like this.  A lot.  You’re going to get a blast of flavor from all of the elements of the pizza when you take a bite. 

Would I Buy It Again?  Everyday, all day. 

Two “Canal Street” slices, a cheese slice and two drinks for less than $15.00 and my wife, daughter and I walked out stuffed.  Truly excellent pizza and a great deal.

If you have a real hunger, I highly recommend the “Knuckles” appetizer.  Essentially they take a small rope of that wonderful pizza dough, tie it into a knot, bake ‘em and then smoother them in garlic butter.  What’s not to like?  I do try to limit myself on these since the term “Heart Attack on a Plate” comes to mind with every bite.

A couple of things to consider:  One, in general I think NY Style pizza doesn’t lend itself well to carry-out.  To me the thin crust is really susceptible to moisture and gets soggy during travel.  So I always eat in or better yet, hit Brozinni at lunch when I can order just a slice and get it hot and crispy.

Which leads me to my second point; this place is small.  They do have a guy at lunch bussing tables like a mad-man and he is really cool, but you may have to wait a few minutes particularly at lunch for table.  I do notice that Brozinni now has a location just two doors away from the eat-in joint that is carry-out only.  So they must be doing a good carry-out trade.

-Smokin DB