Eat Out For Less!

Other than the typical coupons, Groupons, happy hours, and early bird specials, there are ways you can reduce your bill in a restaurant.

1. Have a drink and an appetizer at home first. This has become a tradition for me and my friends. First of all, it's nice to have some time at home to relax before going out. Secondly, it's a nice way to build excitement for your dinner. It also means you can order less food and less wine or cocktails at dinner. It's also easy; I usually make a little board with 2-4 of the following: cheese, fresh fruit, raw veggies, hummus, nuts, dried fruit (dates and apricots are nice), wasabi peas, salami, etc. (You can also tailor it to you health or diet goals.) Added bonus: If you are in a group, this lets that one friend who's always late off the hook.

2. If you are drinking alcohol, skip the soft drinks, iced tea, or coffee. They add at least $5-7 to your bill for two people once you add tax and tip. 

3. Order a bottle of wine instead of glass pours. You will get more for your money. Many restaurants price their glasses as either a third or a fourth of the bottle cost to account for their spoilage liability. Typically you get 4 large or 5 medium glasses from 750ml. This is especially true for sparkling wine, as glass servings are smaller and you get much more.

4. Don't be afraid to ask your server for a budget-friendly recommendation! A great server will be happy to oblige. Just factor this in when you tip and give extra for the consideration (see my tipping note below).

5. Split an appetizer, salad, and an entree. Portions are generally huge, so this is usually plenty of food for two. It also lets you try more than if you just ordered entrees. If you are worried about a split plate charge, you can just say "We're sharing everything, so an extra plate would be great." If you are still hungry just order a dessert...

6. Order several appetizers as dinner. This is one of my favorite things to do because I like to try as many things on the menu as possible. Appetizer portions are typically larger than I expect, so we order 3 and it's usually perfect.

7. Go home for dessert and a nightcap. Personally, I find dessert to be the most frequently disappointing aspect of a restaurant meal. Nothing is worse than a stale, dry chocolate cake or a mushy 5-day-old tiramisu. Sometimes it is fantastic, but I usually prefer dark chocolate, sorbet, or gelato (or a great port or limoncello) from my own stash.

8. Call ahead if you are celebrating something (birthday, anniversary, etc) and mention it. Restaurants who do nothing special (free dessert, etc) for a special occasion are just lame.


On a side note, please remember to tip your server well. I always tip a little extra if I am purposely trying to lighten up my bill. Developing a repoire with a great server is also a nice way to get a fantastic experience on a repeat visit. Many of us have served at one point or another, and it is not an easy job. Nothing is more frustrating that the patrons who drink water and split the cheapest sandwich on the menu. I don't fault anyone for what they order, but I hope they realize that servers live off tips, not their sub-living-wage hourly pay. As in any industry, providing great service really adds to the experience and should be rewarded. In the restaurant industry, that means tipping well. Cheers to getting more for less! 

Brugge Brasserie

Roasted Pork Tenderloin Crepe

My favorite Wine Yoda and I met to have lunch and talk shop (wine, social media, the problems of the world, etc).  He chose Brugge Brasserie, a Belgian-style brewery and eatery right in the heart of Broad Ripple Village.

*On a side note, he set up his Twitter account during our lunch. You can follow him @DalaiWino

Pommes Frites

Brugge has been around awhile now as part of the Indy microbrew circuit. Brewer Ted Miller is totally committed to brewing spot-on Belgians, as well as some random other stuff to keep it interesting. Brad ordered a Cerne Pivo (a Czech dark lager), and I ordered the Harvey (a sour blackberry wheat beer). The beer was excellent. It was so excellent I had a few.

Brugge is moules and pommes frites heaven, so we couldn't resist.  We ordered mussels in the style of Chili (crushed red chilis, garlic, cilantro), as well as the Roasted Pork Tenderloin Crepe with goat cheese and mustard sauce.

Moules Frites Chili Style

The mussels were absolutely delicious.  They were served with a nice big piece of crusty baguette to soak up all of that amazing broth (it was very spicy and unbelievably good). They also cam with a side of pommes frites. Though you get two of their homemade condiments on the side, we couldn't choose so we ordered sea salt and sherry vinegar, dijon and poplar syrup, and homemade ketchup. While I haven't met too many french fries I don't like, these were just beyond expectation. They are reason enough to frequent Brugge.

The crepe was delicious with well-balanced flavors. The pork was tender, the goat cheese was creamy. The whole lunch was delightful. We were so full we didn't have any room left for dessert crepes (not t complete tragedy, just a great reason to go back). I give Brugge 4.5/5.  Service was relaxed but attentive.  The ambiance was unpretentious, cozy and inviting. The food was outstanding, and the beer was delicious. I will go back again and again. Salut!

Holiday Frittata

I should start off by saying that there is nothing "holiday" about this frittata except that we generally only eat this frittata on holidays.  Feel free to enjoy at any time of year.

I prefer frittatas to omelets in my house for a few reasons.  First, I'm not a fan of runny eggs (and this isn't possible in a frittata that is cooked properly). Secondly, it feeds a large group with ease.  Thirdly, it is easier to make a frittata appropriate for any meal (and convince people who aren't in the "breakfast for dinner" camp that is isn't breakfast food at all). Lastly, it is so easy! This recipe feeds 6-8. I always serve this with toasted bread of some sort and fresh fruit.

**Adding waffles, french toast or cinnamon rolls to the menu makes this a perfect brunch line-up.

10 large eggs, beaten

1/2 c. lowfat buttermilk

1/2 c. whole milk (heavy cream is an extra-indulgent substitution)

1/2 grated Parmesan cheese (use the Parmagianno Reggiano, it is so much better!)

1 c. shredded sharp cheddar, grated

2 small potatoes, peeled and chopped into 1/2 inch pieces

1/2 small onion, minced

2-3 T canola oil

choose 2 of the following:

*a big handful of finely chopped broccoli or broccoli raabe

*1 small diced tomato

*a big handful of chopped mushrooms

*a big handful of chopped fresh asparagus (thin works best)

*1/2 c. chopped cooked bacon, ham, sausage or chicken

*large handful of chopped spinach

*1/2 c. diced, seeded zucchini

Preheat oven broiler to 450F (if you can't choose temperature, choose "high" or normal broil setting). Combine eggs, buttermilk, milk, and parmesan cheese thoroughly (a large batter bowl works great for this is you have one. If not, a large mixing bowl is fine). Set aside.  Over medium heat in oven-proof skillet, heat oil and add potatoes. Cook for 5 minutes, and then add onions and rest of ingredients from list below (if adding spinach or tomato, wait a few more minutes before adding them, as they cook quickly). Sautee until potatoes are tender and onions are caramelized.  Add egg mixture, stirring constantly (a heat proof spatula works best) and pushing cooked portions of eggs to center as you go.  When about half the eggs are firm, place the whole skillet into the oven on center rack.  After 5 minutes, sprinkle cheddar cheese over the mixture and continue broiling until cheese is melted.  The eggs will puff up when baking, so make sure there are a few extra inches above the top of the skillet in the oven.  When the frittata is cooked through, eggs will not wobble when you shake the pan.  To serve, take a long heat-proof spatula and run it along the bottom and edges of the skillet.  You should be able to slide the whole frittata onto a large platter.  If it is stuck, inverting the frittata onto a plate is a second option.  Just garnish with cheese and herbs to to improve the presentation. Slice like a pie and serve.

A2Z Cafe

A2Z Cafe

My friend Marty Barnes, an attorney a hallway over from my office, introduced me to the A2Z Cafe a little while ago. I was whining about all the chains around our office and how I was jonesing for something new.

Located in a little strip mall on 96th Street and Gray Road, I knew exactly what he was talking about.  It didn't look like much, and I had never even thought about going there.  Marty--a food enthusiast with great taste in lunch fare-- told me that I would enjoy it. 

Penne Gorgonzola

It doesn't look like much from the outside (they don't have much to work with), but it is surprisingly adorable inside. It has a Mediterranean ambiance (am I really in a strip mall?), and there is bright local art for purchase covering the walls.  The owner, Ash, is a very friendly man of Egyptian descent. After a brief conversation, I find out that he is the cousin of the owner of Canal Bistro in Broad Ripple (George).

 The menu is surprisingly large (breakfast, lunch, dinner),  fairly priced and Italian inspired. Ash gives us his recommendations.  The food is served promptly.  I choose the Vegetarian Panini (portobella mushrooms, spinach, tomato and fresh mozzerella with balsamic vinegar), which comes with a sup of tomato soup. It all tastes great and the portions are perfect for lunch.  Brent ordered the Penne Gorgonzola, with chicken and bacon in a Gorgonzola cream sauce.  His lunch came with a large side salad and garlic bread.  Marty had a BLT with a cup of tomato soup. Everyone was exceptionally happy with their meal (I tried the Penne, and it was fantastic).

Vegetarian Panini

local art adorns the walls at A2Z Cafe

I give A2Z Cafe 4/5 for great ambiance, fair prices, and consistently tasty food.  I went back again recently, and not only did Ash remember exactly what I ordered, he recommended something else that he thought I would enjoy based on my remarks the first time around.  The service at A2Z is fantastic and friendly (and quick if you need it to be). While they are only open for dinner on Fridays and Saturdays, I think it will be a regular lunch from now on.  Cheers!

Northside Kitchenette

Northside Kitchenette

Northside Kitchenette is the kid sister to next door's Northside Social.  While Northside Social serves only dinner, Kitchenette serves only breakfast and lunch.  I've been a fan of Northside Social for awhile now (though it hasn't been as consistent as I had hoped), and I've been dying to try Kitchenette.

Brandon, a colleague of mine from the Greater Indianapolis Chamer of Commerce ChamberAction Committee, invited me to lunch to talk shop, and I was delighted when he suggested it.  Walking in was a pleasant surprise.  Kitchenette is light-filled and airy, with a decidedly chic city feel.  It is definitely the daytime counterpart to hip, urban Northside Social.

As I wait for Brandon, I order a house brewed citrus green tea (they have 2 daily brews).  It is spiced and lovely. I am so appreciative of places who offer an iced tea selection, especially in the summer.

Northside Kitchenette

Summer Veg

The menu is chock full of interesting sandwiches and salads.  In fact, Brandon and I have a hard time choosing.  I decide on AK's Grilled Cheese, which sounds like perfection: baby spinach, balsamic marinated grilled portobella mushrooms with melted brie and fresh mozzerella on whole grain bread.  Brandon gets the Summer Veg: avocado, cucmber, hummus, field greens, sprouts and tomato on whole grain.  The sandwiches are served with house made potato chips, but an upgrade of hand-cut fries or fruit is available.  We both opt for chips.

AK's Grilled Cheese

The sandwiches arrive and look beautiful.  Before I take a bite, Brandon decides he is ordering mine next time (it looks that good). Both sandwiches are delicious.  I do wish mine had been on different bread, as the texture of the whole grain didn't quite jive with the delicacy of the brie and mozzerella. 

Service is prompt and friendly. The prices are incredibly reasonable (I think our lunch was about $23 with tax and tip). Northside Kitchenette gets 4/5, and I can't wait to go back.  Cheers!

Cafe Patachou (the original)

I must confess, I love the Patachou brand.  This will not be my most un-biased review.  It will, however, like everything on this blog, be completely honest.  The entrepreneurial spirit in me loves how Patachou started, its evolution, and what it means to Indy today.  I happen to call Martha Hoover, the chains proprietress, an acquaintance.  Martha was formerly my neighbor for 5 years after moving back to Indianapolis after being in Atlanta for awhile. I find Martha to be everything fantastic about successful women in business:  a true visionary with an exacting sense of what she wants and how to get it done.  She is also a great conversationalist and very involved in our community.

My admiration of Martha aside, the foodie in me just loves what Patachou stands for.  Martha Hoover wanted a neighborhood eatery that would provide the type of food she cooked for her friends and family:  fresh, locally-sourced when possible, and French inspired deliciousness.  So she created it.  I give thanks for this often, as I find myself in one of the Patachous frequently.

What is Patachou?  A quick search revealed the following:

-Patachou was the stage name of Henriette Ragon (born 10 June 1918), a French singer and actress. After very humble beginnings, she was awarded as Officier of the Légion d'honneur in 2009. Plenty of her performances are available on YouTube if you are interested.

-After some more serious Googling of the term "patachou," and no actual definitions of the word itself, I have 2 hypotheses.  First that the name came from "pâte à choux," "cream puff pastry," in French. Or perhaps the term originated from the actress's stage name.

-The moral of this little exercise is a somewhat surprising one: 6 out of the top 10 Google search results for Patachou are in reference to the Indianapolis Brand (dozens of reviews, interest pieces about Hoover, et cetera). It is such a lauded establishment that it is hard to find the actual meaning of the word. Now that's what I call impact.

So how was my lunch? It was delicious as always.  I was having a business lunch with a colleague and our server let us linger over our lengthy conversation well beyond finishing our meal.  I had the Hippie with a Benz omelet (mushrooms, spinach, tomatoes and feta) with a side of whole wheat cinnamon toast.  It was more food than I could eat, which is saying something.  The omelet was perfectly prepared, the toast was house-made, thick-cut bread and the fruit cup was fresh and filled with seasonal berries and more. Yum.

It's not the cheapest place to eat for breakfast or lunch, but the serving sizes are generous and the ingredients are only the best. I've heard people complain about the cost before, and I never understand why given the portion size, as well as the freshness and quality of the ingredients and preparation techniques.  I give Cafe Patachou a 4/5.  It is such a treat every time I go (and yes, I have had wonderful experiences at every Patachou in the city). Cheers!

Salmon Bundle

I used to wait tables at a great little gourmet restaurant in Zionsville called the Pidge.  The Owner/Chef, Casey Uglow (who still has a cult following), had three amazing years of making Indianapolis Monthly's Top 50 Indy Restaurants, but just couldn't make it work and sadly shut her doors in 2003. Zionsville is still in mourning.

The Pidge was the only food eastablishment I worked that I never got tired of the food. Working mostly double shifts for a full year (I was in full-on money-saving mode), that is something to be said. In fact, our half-price entree each shift was the highlight of each day, carefully planned and highly anticipated. My favorite lunch offering was something called the Salmon Bundle.  I still salivate when I say the name.

It is an unassuming spinach tortilla filled with grilled mushrooms and salmon, fresh spinach, dilled Havarti cheese and a roasted garlic aioli. Mayophobe that I am, I leave that part out (I swear it is just as good, but you can judge for yourself).  I would give you a schemata, but you already know all the ingredients and it's very self-explanatory.  Just make sure the grill is nice and hot and everything gets lightly charred.  Wrapping up the ingredients tightly and grilling the entire wrap is also key, as it lets the cheese fully melt and the flavors combine.  

Before eating this heavenly burrito-of-the-gods, I never thought of fish and cheese together. (I suppose with the exception of a parmesan-crusted white fish).  Now I routinely pair fish (full-flavored fish work best) with chevre, herbed boursin, and dilled Havarti.  I also find that salmon and bleu cheese works nicely.  This particular bundle is one of the best bites I have ever eaten, and I still make it when I have a lunch guest that I really want to impress. In fact, I think it will be on our menu for dinner tomorrow.... Cheers!