Papa Roux
8950 E. 10th Street
Indianapolis, IN 46239
317-603-9861
http://www.PapaRouxIndy.com
Just off the corner of 10th and Post Road this east side eatery is tiny with a capital “T.” The menu is also brief and focused but in what might sound like a contradiction, but offers ton of combinations. Your Po-Boy can feature Cajun Chicken, Roast Pork, Smoked Ham , Shrimp or Sausage, dressed or not, half or full and even breadless if you are one of those anti-carb freaks. They even have daily specials to add to your decision making process. Of course then you have to pick your sides…
What I had: Luckily I knew that I wanted: Muffaletta. Muffaletta is both a type of bread and a sandwich. I’ve had several but never one outside of New Orleans where both were invented. Typically the bread is round rather than loaf shaped as it was at Papa Roux. Ham, salami and provolone cheese are stacked on the bread along with olive salad. The olive salad is what makes this sandwich special. It’s a combination of both green and black olives, olive oil, garlic, onion and who knows what else. The olive salad at Papa Roux was a disappointment. While the salad added the needed moist counter-point to the bread and cheese, it was just sort of bland. The thing just lacked that huge blast of flavor that I expected. The bread was spongy and light rather than crunchy and hearty. There wasn’t enough meat for my liking either, just a couple of thin layers.
The sandwich also came with a choice of side, mine being Vegetable Creole. It was OK. Creamy and rich but lacking the real depth of flavor that I expected. My wife had the red beans and rice. A taste of that let me know I made the wrong choice.
Would I Buy It Again? I have to say no. At nearly $10.00 for my sandwich and drink and still having to leave a tip, I just wasn’t that satisfied with the meal. I wasn’t hungry but I wasn’t satisfied either. I’ve read other reviews of this place as well as signs in the restaurant itself that note the lengths to which they go to source good quality, authentic ingredients and I applaud that, but can someone honestly tell me why Cajun food is, in my mind, so expensive? At its core, Cajun cuisine is peasant food with common ingredients. I’m missing something.
-Smokin DB
