Indy's Most Successful Restaurants

Scott Hutcheson noted it at The Hungry Hoosier a couple of weeks ago, but I wanted to draw attention to the IBJ article from two weeks ago on Indianapolis' top grossing restaurants. Aside from the two big grossers, St. Elmo's and Cheesecake Factory, I thought it was interesting to see the overall 2005 sales chart. Also, considering that the average check at St. Elmo's must be at least twice (and probably closer to three times) the average check at The Cheesecake Factory, you can get an idea of truly how many people that already cavernous restaurant serves.

Here's the chart (yes, copied from the IBJ but credited to their source, the Indiana Alcohol and Tobacco Commission.)

Stellar Gin -- The Next Big Thing?

Somehow, I never jumped on the vodka bandwagon, but gin, now there's a real liquor. For many years, Tanqueray was the only option for many of us who wanted a higher end "premium" gin. After Tanqueray launched T-10, they also launched a spicy gin (distilled from an original recipe) called Tanqueray Malaca. it went off the market and Bombay Sapphire became my gin of choice. (We all outgrew the coolness of the 80s, ordering "T&T's" or "T-squareds" at our favorite preppy suit bars.) While I've been ordering my G&Ts with a lot of extra lime, some developers have been in the lab.

Enter Stellar, the newest gin from Brown Forman flavored with lots of extra citrus. (They call it "crush" with orange, grapefruit, lemon, lime, tangerine and mandarin.) Will premium gin go the way of the high end, flavored vodka market? The makers of Stellar think it's possible and are test marketing the citrus infused gin this summer in four markets including Indianapolis. The flavored premiums have a lower alcohol content -- 40 ABV -- which accounts for the lack of "burn". This one works well with tonic and mellows out a classic martini although it works better if you like 'em dirty.

Look for Stellar at your favorite local watering hole, at any number of events this summer, or in one of the other three test markets, Detroit, Atlanta, or Phoenix.

Three Latest and Best

Guacamole at Adobo: While I have a naturally negative reaction to any place that calls restaurants "stores", I was just craving the guacamole on a very hot evening. And it delivered -- just what I needed -- chunky, salty, lime-y, and loaded with cilantro. Not bad for their Indianapolis "store".

Dinner at Ruth's Chris: My dining companions and I chose something more traditional for Indianapolis Restaurant Week this year and we were rewarded. The chef at Ruth's Chris downtown knocked it out of the park! Outstanding salad, perfectly cooked steak, and a chocolate souffle worthy of the French. Fantastic!

Lunch at the Fountain Square Diner: There is nothing better, really, than a simple diner lunch. Whether it's the smell of burgers grilling on the open fry top behind the counter or the perfectly toasted grilled ham and cheese. Or, it could be a really decent lunch for three -- for under $20.

So-So Soleil

Given the so-so reviews and meals so far at the Conrad's Restaurant Du Soleil, I've just about written it off. It's OK for a hotel eatery, but not really that great compared to some of the same-price options downtown. But in honor of restaurant week, we decided to give it one more try. Since Jonathan Wright left, I'd been wondering how it was and my friend hadn't eaten dinner there yet. We figured it was worth $30 a person.

There isn't that much to review about the food. It was OK. Just that. Not spectacular, but just fine. It was good -- cooked well -- and the desert was kind of unique (I'm a sucker for pot du creme) but it was merely fine. Frankly, it was unmemorable. I couldn't even quite remember the menu when I got home to write it down. There was salmon or some other fish, I think. Honestly, I think Du Soleil's problem is what it is -- and what it isn't. It's not supposed to be a high-end cushy velvet room restaurant and yet, that's exactly what most people think they're getting. I'm not sure Indianapolis is ready for a French bistro with St. Elmo's prices.

Restaurant Du Soleil is a casual place. The room is big and slightly informal with the tile floors and zinc bar. The outfits the hostesses wear are very French. We had few comments good or bad. Our comments:

It's noisy. We were seated next to a group of 10 or 12 people. We could hear every word of all four of their conversations. There's nothing in the room to dampen noise -- no carpets, soft wall covers or heavy curtains. If you want to have a private conversation, just be prepared to ask for a table in a corner

The service isn't terrible, but it's not polished either. The servers all seemed very new. We didn't have any problems with the timing of our meal as I've heard others say, but our wine was a near disaster. (Hint to server, if the bartender gives you the $21 glass of cabernet your table has just ordered in a white wine glass, ask him to get it right.) My companion's tasting glass was filled with bits of corky crumble and her pricey cabernet arrived in a very straight chardonnay glass. Once it was served correctly, it was fine.

Making reservations was an ordeal. When you call to request a table, be prepared to relinquish every detail except your SSN and credit card number. Many new restaurants are using robust customer tracking systems so they can capture every bit of your information including your likes and dislikes. However, most don't ask for your address and two phone numbers. More irritating was calling nearly a week in advance and being told our only option for a two-top was an 8:30 seating. When we arrived the restaurant was half empty.

Otherwise, it was fine. Adequate. Probably safe (unlike the seafood salad on the lunch buffet). You know, so-so.

Gordon Ramsey -- the Big Softie

Confession: I'm a BBC America addict. It's nested right next to Bloomberg News and the beginning of the pay channels on my cable dial and I'm addicted. One of my favorite parts? I get to watch Gordon Ramsey be a big softie once a week in Ramsey's Kitchen Nightmares. If you haven't seen this show, it's a pleasant change from the screaming, nasty, ridiculously angry Ramsey we Americans see in his Fox show, Hell's Kitchen. In his most recent British programme, Ramsey chooses a failing eatery in each episode and helps the owners analyze the problems then plan and execute an effective turnaround. Along with service (he's a stickler for service), food, and the business end, he is an amazing manager of people. Ramsey shows the skills every chef needs to have in order be successful -- to get the best out of people no matter the circumstances. He jokes, cajoles, motivates, talks, teaches, and yes, even yells sometimes. But he also shows an ability to have tough conversations, honestly confront issues hindering the success of a restaurant, and show how a successful service -- and business -- can run. Plus, I love how he shows an honest respect for the everyday chefs working in every kitchen he visits. He shows himself on Kitchen Nightmares to be a great chef, a terrific teacher, and all around stand-up guy. And yes, sometimes, just a big softie.

Catch the season finale of Ramsey's Kitchen Nightmares, Weds, 9:00 p.m. on BBC America.

Anthony Bourdain Hangs Tight in Beirut

Fresh from Jason Perlew's blog, Off the Broiler, we have up-to-the minute updates from Tony Bourdain and his crew stuck in Beirut. They were filming an episode of No Reservations when Israeli bombing started last week. They all report things are fine but they're racking up quite a tab at the hotel bar. "The mojitos are great!" While they're hoping the power grid doesn't go down, they're hanging tight as long as the hotel swimming pool is open.

Indianapolis Downtown Restaurant Week

Today, I join Consuming Indy and the Hungry Hoosier in reminding everyone about next week's Indy Downtown Restaurant Week! Now, if you've never participated in a restaurant week before, Indianapolis' is a good way to get started. In it's 2nd year, it's still pretty mild. But consider yourself in training. If you ever go to another city, like say, Dallas, you'll find that restaurant week is the craziest week in food! Reservations are impossible to get, it's very competitive for the trendiest spots, and woe be to those who cancel. I'm fairly sure blood has been shed over reservations to Fuse.

Indianapolis isn't quite so cut-throat yet. This Monday, make sure you attend the kick-off event downtown after work (between 4 and 6 p.m.) to benefit Second Helpings, a very worthy cause. Then make your reservations at the restaurant of your choice because the food is on! Here's the list of participating restaurants downtown. If you don't know the drill, it's this: Restaurants feature a $30 prix fixe menu which is usually three-courses. You get a chance to try some great places for less than they'd normally cost, plus feel good about supporting local Indidanpolis restaurants. Revisit some old favorites or try something new. Participating restaurants include The Oceanaire, The Restaurant at the Canterbury (fantastic if you've never tried it), Restaurant Du Soleil, 14 West, Agio, Elements, and R Bistro along with many, many others. Go forth and eat! (And I'll see you all Monday afternoon at the kick-off.)

Checking in

Hey, kids! Welcome to all of you reading us for the first time from Nuvo. While I always think reviews of hidden restaurants (like my favorite, El Maguey) are mixed blessings, I'm glad to know a few more folks will be able to share my joy at a simple lunch of dos tacos del pastor y uno guacamole Mexicano, chico, por favor.

It's been a little quiet here this week due to some work deadlines, but know that I'm still eating and will update you soon. (I still owe a review of Butter.) Bookmark us, blogroll us, or add us to bloglines or your aggregator. We'll promise to keep eating in the name of, well, food (and in our case a hefty dose of gossipy snark.)

Three Latest and Best

Thai Green Curry at Sawasdee: Is there a more perfect food? I mean, really, is there? Who else is able to get Japanese eggplant year round but Ty? Amazing.

Greek Chicken Sandwich at Old Point Tavern: I have loved OPT for years. What's not to love? Great outdoor seating, good drinks, and awesome chili in the winter. But this summer, I have a new favorite: Think chicken breast in light spiced breading. Think well-dressed Greek salad with feta. Think all of this piled together on a hot, toasted Breadsmith roll. Think yum.

One Word: Butter. 9 courses, 7 wines, 3 cocktails, and 1 fantastic chef. More to come, but until I post, take this order: Get thee to Chicago. Make thee a reservation at Butter in the West Loop (amazingly, they're not hard to get), and let Chef Ryan Poli (formerly of French Laundry) work his simple, delicious magic. Everyone in this restaurant loves food and it shows. One of the best meals and service I've had. Seriously. Everything was "like buttah."

Recovering from the Holidays

The 4th of July Holidays almost rival Christmas in terms of eating and food for me. From last Wednesday through this Tuesday, it was a never-ending round of parties, BBQs, and fireworks. I ate everything -- and I mean *everything* -- in the name of my love for BBQ food. Brats (boiled in beer, of course), burgers, corn, baked beans potato salad, chips, various pasta salads, miscellaneous bring-for-a-group salads, cake, pie (blueberry, rhubarb, and blueberry-rhubarb) as well as all that other stuff. This holiday is non-stop license to eat everything that's bad for you. And drink beer. Yesterday, I even helped a friend polish off left-overs! I'm still craving that artichoke dip from a party Saturday. I love BBQ food!

Thanks to everyone for the amazing invites from gorgeous Geist lakeside homes to Broad Ripple Bungalows to hip downtown hide-aways. If your last name is Peck, White, or Hetrick, thanks again for a lovely evening. On the heels of F1 week and weekend, I'm all tired out! (F1 is like fleet week for girls like me.) I really don't want another drink for a while -- and for me, that's saying something.

I'm off to Chicago to mourn foie gras, so here are some pointers to hold you over.

HFCS = Evil: If you've become pretty sensitive to foods loaded with High Fructose Corn Syrup, you'll be interested in the latest findings regarding this potentially deadly additive. Kate at Accidental Hedonist gives us the skinny (or not so skinny in this case) with the latest on the topic.

Calling all vegans: Over at Consuming Indy, they're looking for vegan restaurants on the southside. Amazingly no one's pointed any out.

No "jugs" jokes, please: IndyFoodie has been obsessing on European style yogurt from Trader's Point Creamery. OK, OK, *I've* been obsessing. Either way, there's a *reason* they put it in those milk jugs.

Red Bull gives you wiiiiings! Laura Lemay expounds on the goodness of Red Bull. It apparently doesn't give you wings, but could possibly be all good for you in all kinds of other ways.

And the winner is... And last but certainly not least, Scott Hutcheson reports Epicurious' Bon Appetit site making World Cup predictions via food. It appears it will be an all Pot au Feu/all Sauerbraten final.

My Mother's Baked Beans

Today, I made my mother's baked beans recipe for a cookout tonight. I'd forgotten how great they taste, especially with the required sorghum molasses. I'm sure I'm one of a very few people who actually keep both Karo syrup and sorghum as staples, but they make baked beans shine like nothing else. Well, that and the onions. And the bacon on top before baking. I don't have a slow cooker or would let them simmer all day and get really, really thick. But they're cooling in the fridge now and will get thicken up that way. Although I may have to add a bit more molasses.

Monday: Don't Miss Ferran Adria

If you're a serious chef or foodie, you'll know of Spanish wonder-chef Ferran Adria. For those not familiar with this master of experimental food, you'll be able to catch up, Monday on No Reservations. In "Decoding Ferran Adria", Tony Bourdain offers an exclusive look inside the Spanish "laboratory" at Adria's world-famous El Bulli Taller. If you want someone to credit -- or blame -- for foams, fruit "caviar", and powders, Adria is your guy. He is considered the world's top chef experimenting with with texture, flavor, and ingredients. (Anyone up for seawater sorbet?) Adria's cookbook is making chefs around the world want to learn Spanish -- El Bulli 1998-2002. You can't love food and miss this episode -- Travel Channel, Monday, July 3, 10:00 p..m. ET.

It's Mutual Bloggy Love

Christine at My Plate or Yours just had a whole Feed Me/Drink Me Weekend! She's sampled and reported on both El Maquey and L'Explorateur. Talk about pressure. I'm going to have to keep coming up with good restaurants to recommend! And now I'm off! I've just picked up my cape from the dry cleaners and have a cold martini in my hand!