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| Ripple Inn's Caesar Salad |
The Ripple Inn has taken a lot of heat from critics since the beloved Broad Ripple Steakhouse closed just a short year ago. I have been wanting to try it for myself now for quite some time, and what better opportunity than a prix fixe , three-course, $30 menu courtesy of ChowDownMidtown? Rumor has it they hired new superstar Executive Chef Joseph Davey (of Chicago's 3-Michelin-star Alinea fame). Let's see what he's got for Indy!
Service started off very slowly as we waited to order, waited for wine, waited for the first course. That's where the complaints end and raving begins. We ordered three spectacular courses (all different, so we could taste). The minestrone I ordered had smoked chicken and a surprising broth flavored with miso and nutmeg. It was like opening a gift from your uncle (you love him, but you don't expect to love the gift) and it being the most thoughtful gift you've received that year! Jeff's caesar salad had whole white anchovy fillets, radicchio, and a lovely dressing with long strands of lemon zest.
The entrees were also noteworthy. My salmon was cooked to a perfect medium (upon request) and complimented by a briny cured olive tapanade, tomato vinaigrette, lemony sorrel, and a bed of arugula. Jeff's roasted chicken had 2 unctuous sauces--demi-glace and piccata--and a ratatouille of beautiful spring vegetables.
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| Plank-Grilled Salmon, Tapanade, Olive Gel, Sorrel-Ripple Inn |
Dessert was a "last but not least" type of moment. My chocolate pot de creme was rich (not too sweet) with salty candied hazelnuts, vanilla bean mousse and cat's tongue's tuiles (strange but a surprising herbaceous touch). Jeff had a lemon tart that looked like (in his words) "strawberry Stone Henge meets a crashed lemon-tart UFO," and (in my words) "a party on a plate." There was unbelievable lemon curd with homemade crust, pound cake, dried and fresh berries, pretzels, M&Ms, and chantilly cream. See what I mean? Party!
My favorite part of the meal was what I didn't order. Gnocchi pomodoro was on the entree list, so Jeff asked our server if I could have a tasting portion. Not only did they oblige this request, but it was phenomenal! The gnocchi was seared (a la the Meridian), the pomodoro was rich a developed with oregano and mirepoix, and there was a basil "pudding" that added a nice zing. The manager and our server (Melinda) were so nice to accommodate my little gnocchi obsession.
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| Taster of Gnocchi Pomodoro-Ripple Inn |
