Wine Review: Wine App Launches at Fleming’s Prime Steakhouse & Wine Bar

When reviewing wines, there are many accessories, tools and gadgets that complement the word of wine enthusiasts and I enjoy checking out as many as possible. Case in point: Fleming's Prime Steakhouse & Wine Bar has launched a useful item called the WiNEPAD.

The custom app on an iPad assists diners with their selection from Fleming's rather extensive list. As daunting as a typical wine list is, the steakhouse's wine offerings are almost overwhelming in its options.

Enter the WiNEPAD. Hand delivered to the table by a server or wine steward, the iPad was developed by Fleming's national wine director Maeve Pesquera and national IT training coordinator Craig Sheppard.

What it is:

Available at all 65 locations, nationwide, the app has a user-friendly touch screen which the guest uses to select their entree and the app offers pairing choices. Tasting notes, labels and the story behind some of the wines are also on the gadget.

What's Your Mood-allows you to choose based on your whim of the moment. In the mood for a white, fruity wine? No problem, touch the button and several choices pop up for your perusal. Ready for a big red? It has those, also. Ten moods with various options should match any mood you are feeling.

Wine List-gives the entire rundown available, categorized by lightest to fullest by region and varietal. Local selections by the wine manager and the famous Fleming's 100 (wines by the glass) is also sorted out for you.

Maeve's Raves-Selections by the creator of the software and the chain's wine guru, Pesquera gives insights to the various favorites.

Perfect Pairings-Based on the guest's food selection, three options are suggested.

Spin the Bottle-In the mood for a surprise? Touch the bottle icon and watch it spin and land on your choice for wine, selected randomly.

Share This Wine-Email yourself the wine you liked or didn't in order to remember on your next visit. The name, notes and image of the label arrives promptly to your inbox.

Friend of Fleming’s-sign up for wine tastings, seasonal menus and more from the iPad.

Tonight’s Features-Lets you know what is going on at the steakhouse nightly.

What I liked: I like having the entire wine menu presented in a lightweight iPad that is updated constantly rather than trying to hold a heavy book of choices that is often in need of updating as in some restaurants.

What I would like to see: A way to suggest personal favorites to the wine director directly on the app, and thoughts on the selections. More of an interactive software.

Bottom Line: Fleming's WiNEPAD is fun, informative and easy to use for those who are interested in wine without fuss.

Elizabeth J. Musgrave is a syndicated fine-living, travel columnist, freelance writer and photographer, and performing arts and restaurant critic for Gotta Go. Read Infused, her spirits, wine & beer lifestyle column, at www.GottaGo.us and www.FoodDigital.com and catch her as Indy’s Entertainment Adviser on 93 WIBC. Gotta Go is published on www.Gottago.us, www.BroadwayWorld.com, an in print. Follow her on Twitter @GottaGo, LinkedIn and Facebook.

Restaurant Review: Another Broken Egg Cafe

It's exciting when a new restaurant opens in town. It's even more exciting when the concept is something just a little different. Another Broken Egg Cafe opens Monday, April 15, in Indianapolis at the 96th and N. Meridian area with a breakfast~brunch~lunch concept.

Checking out the new eatery from Ruth's Chris' local franchisee owners, I was impressed upon entering at the warm atmosphere, colors and decor. Imagine, if you will, a place where modern French Country decor, whimsical artwork and southern charm blend together harmoniously ~ silently inviting you to sit and sip mimosas, nibble on biscuit Beignets ($4.99) and catch up with friends and family in a sunny dining area or at the roomy bar.

Service is more than the obligatory niceness; there appears to be genuine caring about customers' needs and an excitement in the staff about the food selection, which includes the familiar with an unfamiliar twist.

Grits? Yes, but with blackberries. Omelettes? Naturally, however they come in such options as: The Floridian with cream cheese, crab meat and Monterey Jack cheese, Bacquezo with bacon, chorizo (made in house), The Mardi Gras loaded with Andouille, crawfish and red bell peppers, just to cite a few.

The menu bears marks signifying items that are Gluten-free, Vegetarian, House-made and Signature dishes. Healthy and indulgent choices give the diner several ways to eat, depending on his mood. For the behaving guest, the Seasonal Fruit Platter ($6.99) currently includes mangoes, pineapple, blueberries, strawberries and more with a dip for temptation's sake.

Sweet Potato Pancakes ($7.49) arrive to you with one plate-size pancake topped with cinnamon-marmalade infused syrup, spiced pecans and whipped cream. The Southern Crabstack ($13.49) comes in a skillet with a crabcake nestled atop a gritcake and surrounded by Andouille sausage and shrimp saute and a serving of crispy cubed potatoes.

Influenced with comfort food of the Midwest, the southern region and Creole favorites, the menu has a wide variety without going overboard. Burgers, salads, a variety of Signature Benedicts and Scramble Skillets, with a lengthy list of sides rounds out the menu nicely.

The full-service bar serves up local spirits, including Fuzzy's vodka in its well-garnished and infused-vodka Bloody Mary. Perfect-for-brunch cocktails, including Mimosas and Peach Bellinis, are listed at a lower price point than anticipated as are specialty coffee drinks.

Collectible stoneware coffee mugs, handcrafted by Deneen Pottery, are available as a souvenir or gift at the front counter in a variety of colors (I chose periwinkle).

Another Broken Egg Cafe will open a second Indy location toward the end of summer in the new hotel The Alexander and will offer dinner as well. Hours at the north side spot are 7 a.m.-2 p.m. seven days a week. Located in the strip mall which includes Daddy Jack's and Kona Jack's, this is not a Cracker Barrel or Waffle House style morning eatery and will easily become a favorite brunch choice for me.

Must-try items on the next visit are: Cinnamon Roll French Toast ($10.99) a giant cinnamon roll grilled with French toast batter, served with cream cheese, Bananas Foster sauce, berries and whipped cream; Southern Shrimp Salad ($9.99) with mixed greens, grilled shrimp, strawberries, blueberries, sprouts, feta and sliced almonds with garlic French bread; Baked Brie Delight ($10.49) with apples, pecans and raisins sauteed in a Grand Marnier butter sauce over warm Brie cheese with toasted French bread and the Lobster & Brie Omelette ($14.99) a cream-cheese filled omelette with Brie and sauteed lobster meat, topped with a Champagne butter sauce, diced tomatoes and scallions.

Okay...maybe my next two or three visits.

Bottom Line: Another Broken Egg Cafe is a welcome addition to the food scene on the north side with a menu that is lively, portions that are great for sharing and a welcoming ambiance.

Elizabeth J. Musgrave is a syndicated fine-living, travel columnist, freelance writer and photographer, and performing arts and restaurant critic for Gotta Go. Read Infused, her spirits, wine & beer lifestyle column, at www.GottaGo.us and www.FoodDigital.com and catch her as Indy’s Entertainment Adviser on 93 WIBC. Gotta Go is published on www.Gottago.us, www.BroadwayWorld.com, and in print. Follow her on Twitter @GottaGo, LinkedIn and Facebook.

Infused: Restaurant Review: Cafe Benelux

Cuvee des Trolls                                   Image/Musgrave

Milwaukee, with its brewing roots strongly in German soil, has been invaded by the Belgians and Dutch. And the local residents don’t seem to mind.

Where are the Belgian biers holed up? Those daring, bold invaders can be found hiding right out in the open. The open rooftop, that is.

Café Benelux, 346 N. Broadway, offers a rooftop advantage of views overlooking the ultra cool, revitalized neighborhood of the Historic Third Ward. Warehouses, built in the 1800s, are now filled with an eclectic array of pubs, fashion shops, spas, theaters and more, including Milwaukee Public Market and Riverwalk.Within steps of Lake Michigan, Benelux landed in a scenic spot to woo German-origin residents and visitors alike away from their traditional stein-filled liquids.

Named for the Lowland European region of Belgium, the Netherlands, and Luxembourg, Café Benelux features a 41-page Bier Book and it is taking no prisoners.

Bier, which has been hand-picked from the nooks and crannies of the favored European Lowland region in its breweries and monastaries, include a diverse, but well-focused menu of draughts, Saisons and Farm ales, Lambics and more. Gluten-free options are not just an afterthought with an entire page of 5.3% a.c. to 7 % a.c. options.

Pannenkoeken                      Image/EJMusgrave

On the extensive list, dark ales include Gulden Draak at 10.5% a.c. to the Tilburgs Dutch Brown Ale at a, comparably low, 5% a.c.  Sours, Amber Reds and IPAs are all on the frontline to take over the Lake Michigan-city’s taste buds.

Bitterballen         Image/EJMusgrave 

Cuvee des Trolls might just be worthy of the status of starred general with its blond malts and dried orange peel scents. Bitter, sour and occasionally sweet, this officer for the Brasserrie Debuisoon in Leuze-Pipaix, Belgium commands respect from all.

Glassware, which is considered an important piece of equipment and not just a decorative chalice, is paired properly with regard to each bier. Palettes come in four 120 ml. pours selected from 30 biers while the Lowland Meter gives you 10 selections to share with pals. The Kwak Carousel offers four beaker-like glasses of the amber liquid and the Kwak Liter has a two-handed beaker for your pleasure.

Kwak Carousel                              Image/Benelux

Pairings are equally taken seriously when it comes to the food selection. Taking the server’s expert suggestion, the pannenkoeken (a Dutch crepe/pancake, pancetta, egg and combination) frites and bitterballen (a Dutch meatball-type snack common in pubs) all hooked up well with the Cuvee des Trolls.

Bottom Line: With a passion so devoted to the culture and bier of Belgium, the Netherlands and Luxembourg, Café Benelux makes the Lowlands proud and Milwaukeans content.

Directions, full menu and bier information can be found at CafeBenelux.com.

Elizabeth J. Musgrave is a syndicated columnist, travel writer, performing arts and restaurant critic. Catch her newest column, Infused at GottaGo.us and FoodandDrinkDigital.com and as Indy’s Entertainment Adviser on 93 WIBC. Gotta Go is published on Gottago.us, BroadwayWorld.com, in M magazine and these newspapers: South Sider Voice, Indiana Weekender, New Palestine Reporter, Pendleton Times Reporter and Fortville-McCordsville Reporter. Follow her on Twitter @GottaGo, LinkedIn and Facebook.

Milwaukee Dares You to Skip the Family Reunion

Cannoli from Sciortino's Bakery                                  Image/EJMusgrave

Summer time brings many enjoyable activities: swimming, picnics and family reunions. One of the main factors of pleasure at the relative catch-up is the food. Whether Grandma’s traditional dish, the newlywed’s epicurean attempts or Uncle Joe’s trusty barbecue, it is worth the drive to taste everyone’s culinary wizardry.

What if you could find a city that so closely resembles that same abundance of palate-pleasers that it would be worth the time to visit?
Located less than a tank of gas away, Milwaukee is a reunion-style town filled with its culinary delights at every turn…

And, just as with a summer time’s ever growing, extended family reunion, all the relatives have shown up with their dishes of pride in this bordering-Lake Michigan town.

A virtual smorgasbord of epicurean delights is tucked away in every corner of this revitalized family-reunion of a town. Without losing the family tree’s historical significance, Milwaukee embraces its younger, more energetic generation’s offerings.

Escargot form Bartolotta's Lake Park Bistro                     Image/EJMusgrave

Your mother’s Italian great uncle, Peter Sciortino’s Bakery, is there with delicious pastries, including cannoli, over on Brady Street.
A distant cousin’s French husband, Bartolotta’s Lake Park Bistro, shows off his European flair with Terrine de Canard Truffee, Cote d'Agneau Grillees and well-appointed wine from his upscale, picturesque restaurant.
Usinger’s, the sweet-tempered aunt, brings her famous summer sausage and bratwurst still made in Uncle Fred’s original Old World style from charming Old World Third Street. Also representing the German side of the family at this reunion is everyone’s favorite great uncle, Mader’s, who always brings a stein of beer and traditional Rheinischer Sauerbraten.

Demonstration-The Spice House

Not to be out done, and always wanting to bring wonderful aromas to the table, is the family’s eccentric cousin, The Spice House, located in historic Third Ward District with its fresh and exotic spices.

Never much of a cook, that uber-cool brother-in-law, Great Lakes Distillery, Wisconsin’s first distillery since Prohibition, brings along adult beverages for the over-21 relatives, including Rehorst honey-flavored vodka. Of course at every reunion, is that well-traveled clan, Milwaukee Public Market, who always brings a surprise culinary treat.

Iron Horse Hotel/The Yard

And, naturally, big sister, Milwaukee Food Tours, who always knows exactly where to go and what to try, is there giving locals and visitors alike the chance to nibble and sip their way around the buffet of gastro fare.
Little brother and hip Harley rider, Iron Horse Hotel, shares smart cocktails and upscale nibblers from his outdoor lounge, The Yard.

Visiting Milwaukee is like walking along the pot luck family reunion food table. Whatever you can dream up, it is there. Midwest comfort food, Old World style, fine French cuisine and the latest contemporary dining options are ready to impress everyone and definitely worth the drive.

Bottom Line: With all its culinary options, you can skip the family reunion this year and, instead, head to Milwaukee. Heck, they practically dare you.

Gotta Go Guide:

VisitMilwaukee.org

MilwaukeeFoodTours.com

MilwaukeePublicMarket.com

SciortinosBakery.com

BartolottasLakeParkBistro.com

Usingers.com

GreatLakesDistillery.com

Maders.com

TheIronHorseHotel.com

TheSpiceHouse.co

Photo credits: Elizabeth J. Musgrave; Izzy Evans

Elizabeth J. Musgrave is a syndicated columnist, travel writer, performing arts and restaurant critic. Catch her newest column, Infused at GottaGo.us and FoodandDrinkDigital.com, and as Indy’s Entertainment Adviser on 93 WIBC. Follow her on Twitter @GottaGo, LinkedIn and Facebook. Gotta Go is published on Gottago.us, BroadwayWorld.com, in M magazine and the following newspapers: South Sider Voice, Indiana Weekender, New Palestine Reporter, Pendleton Times Reporter and Fortville-McCordsville Reporter.

Infused: Christian Moerlein Lager House in Review

Where can you go with a hankering for a nice pint, views of two professional ball stadiums and food infused with various spirits, wine and beer? Only one place. In fact, you will need to trek to the nation’s Midwest region for such a high-maintenance request.

Cincinnati, to be exact.

Upscale Christian Moerlein Lager House, recently opened, offers a gourmet gastropub menu, gleaming taps and every sports fan’s dream – an up close and personal view of the home for the Cincinnati Bengals and the home of the Cincinnati Reds.
Being privy to a four hour private tour of the craft-beer lover’s version of Disneyland, I could only gawk and grin at the marvel of this, this … I don’t want to say beer joint … this, this …

World Class Beer Mecca.

Seriously, who thinks of things like this? Two stories high with seating for nearly 750 of your closest friends, a beer garden, wraparound outdoor seating, and, oh, just for fun -- live music in the park in which it resides, sitting majestically overlooking the Ohio River, paddle and steam boats cruising along for colorful scenery (in case the stadiums aren’t enough).

Although it would have been so simple for proprietor Greg Hardman to have gone over-the-top with the décor and atmosphere, he has instead, somehow created a blended ambiance of familiar congeniality and understated elegance. As friendly as a neighborhood pub, Moerlein’s pulls off its regal pose while keeping a mindful eye on the original brewing district of German settlers known as Over-the-Rhine.

Gone are the days of underground tunnels keeping barrels cool, giving way to the microbrewery setup Hardman has situated directly to the left of the grand entrance. Acquiring the entire Hudepohi-Schoenling Brewing Co. of Cincinnati's line of brands, Hardman is now the proud, yet somehow modest, owner of Christian Moerlein, Little Kings Cream Ale, Hudepohl Amber Lager, Hudy Delight and Burger.

Beyond the numerous, seasonally changing, tap offerings, the 28,000 square foot lager house has a menu to drool over. Rivaling the finest restaurants and surpassing the standard pub’s level of epicurean delights, Chef Carl Chambers, executive chef, has created a menu infused with beer, spirits and wine for every palate. Barbecue sauce with dark lager, smoked malt marinades, prime rib with Barbarossa demi and horseradish cream, mussels with white wine … oh, so many choices. The list is extensive without ever losing its original focus.

Elizabeth Recommends:
No matter what else happens upon being seated, order immediately from the meat & cheese boards menu for the taste bud teaser you’ll enjoy indicative of the pure delight your foodie palate is in for within this noblest of all craft beer establishments. It is a “choose two or three of each” style selection, including smoked salmon, Prosciutto, candied pork belly, King Ludwig beer cheese, and Cambozola to name a few options.

Beer flights: Get them, enjoy them and then decide which is your favorite beer for a full serving.

Desserts: Here is where it starts to hurt. You absolutely must save room (trust me it will be extremely difficult) for the desserts at this Cincy jewel. Some options include, Black Cherry Forest Cake with Kirschwasser cherry compote and chocolate ganache, Apple Almond Bread Pudding with toffee-crusted vanilla ice cream, brown sugar almonds and white chocolate sauce, Orange Panna Cotta with Grand Marnier candied oranges ... see what I mean?

Bottom Line: Greg Hardman’s Christian Moerlein Lager House brings the world’s attention to Cincinnati’s brewing heritage, sets the future standard for all craft beer establishments and puts ‘Cincinnati’ on the lips of every worthwhile beer drinker, brewer and expert.

Need to know:
Website: ChristianMoerlein.com
Reservations: Highly recommended due to baseball and football home games, concerts, etc.
Parking: Underground parking garage
Hours: Mon – Thurs: 11a.m. – Midnight; Fri & Sat: 11a.m. – 1a.m.; Sun: 11a.m. – 11p.m.
Address: 115 Joe Nuxhall Way, Cincinnati, OH 45202
Phone: 513-421-2337

Elizabeth J. Musgrave is a syndicated fine-living columnist, travel writer, and restaurant and performing arts critic. Find her new column, Infused at FoodandDrinkDigital.com, catch her as Indy’s Entertainment Adviser on 93 WIBC, and follow her on Twitter @GottaGo, LinkedIn and Facebook. Gotta Go is published on BroadwayWorld.com, GottaGo.us and in M magazine and the following newspapers: South Sider Voice, Indiana Weekender, New Palestine Reporter, Pendleton Times Reporter and Fortville-McCordsville Reporter.

Infused: Top 10 Indianapolis 500 Inspired Cocktails 2012

Turbo-charged Frappe                   Nicholsons/Fredrickson

Eyes will be on Indy in the coming weeks for the running of the 96th Indianapolis 500. In honor of the special occasion, signature drinks have been created so everyone, whether in Indianapolis or elsewhere, can join in on the festivities and fun.

The "Greatest Spectacle in Racing" deserves only the smartest of cocktails to commemorate the event and, with that in mind, I tossed the idea out to restaurants, pubs, bars and venues, along with mixologists, sommeliers, bartenders and liquor companies to create drinks inspired by the most famous race in the world. This Top 10 list serves to introduce Infused, my new column, which connects all things in the art of spirits, wine and beer with the culinary and creative arts.

Taken into account were the ingredients, inspiration and insight into Indianapolis and the Indianapolis 500 history and spirit. Here are the “Top 10 Indy 500-inspired cocktails” I believe are most Infused with the spirit, "Back Home Again in Indiana."

1) Cocktail: Indianapolis Turbo-charged Frappe

Restaurant: Nicholson's Tavern & Pub

Creator: Joey Fredrickson, mixologist

Inspiration: “The Indy 500 is a fuel-driven, adrenaline-pumping, action-packed race to the finish. I want to have that same excitement and energy in these cocktails. I figured it wasn’t fair to let the cars have all the fun, so I created some fuel for myself. Those with heart conditions, please talk to your doctor before ingesting this libation."

Recipe: 1x2" lemon peel, 1/2 oz simple syrup, 1.5 oz Three Olives triple shot espresso-flavored vodka, 1 oz freshly brewed coffee, 1 oz heavy cream, dash of cocoa powder
Press lemon peel into the simple syrup. Add vodka and coffee. Shake and strain into a martini glass (keep ice). Add heavy cream to the shaker tin, give a good shake then gently pour over the drink. Garnish with cocoa powder.

Where: Served May 25-27 in Cincinnati w: NicholsonsPub.com

2) Cocktail: Smoke-n-Milk

Company: Drambuie

Creator: Anthony Caporale, spirit ambassador

Inspiration: After winning his second Indy 500 race in 1933, Louis Meyer requested a glass of buttermilk. He requested another glass in '36 after winning his third title, but instead received a bottle. With three fingers raised, he was captured by a photographer while drinking from that bottle, and the marketing opportunity wasn't lost on a local dairy executive. Unaware that Meyer was drinking buttermilk, the executive offered a bottle of milk to the winners of all future races, and milk has been presented at the conclusion of almost every Indy 500 since then. In honor of that tradition, Drambuie offers up an homage to this classic racing libation.

Recipe: In a shaker tin, half filled with ice, add 1 oz DRAMBUIE, 1/2 oz Laphroaig Single Malt Scotch, shake until the tin is frosted, add 1 oz milk, swirl to chill thoroughly. Pour into a rocks glass, add 1 dash Fee Brothers Black Walnut Bitters, garnish with an orange twist. Serve with a cocktail stirrer.

Where: w: Drambuie.com

3) Cocktail: The Finish Line

Restaurant: The Elbow Room

Creator: Eli Sanchez

Inspiration: The checkered flag signifying the finish and champion of the Indianapolis 500.

Recipe: Start with full glass of ice, 1/2 oz Pinnacle Whipped, 1/2 oz Hazelnut Liquer, top with milk leaving 1/4" rim, finish with whipped cream, leveling to rim of glass and dusting with cocoa powder with a checkered screen made of plastic to give checkered flag finish.

Where: Indianapolis w: ElbowRoomPub.com

4) Cocktail: Victory Lap

Restaurant: Food Tours Corporation

Creator: Jeff Swedarsky

Inspiration: The winner's victory lap. "I created it with everything local in mind, except the root."

Recipe: 1.5 oz. WH Harrison Bourbon, 1.5 oz root liquor, 1.5 oz Sun King Cowbell Milk Porter, 3 oz Mug N Bun root beer, .75 oz simple syrup infused with Indiana sour cherries, 3 oz fresh cherry juice, handful of fresh local strawberries

Muddle strawberries in a cocktail mixer. Add other ingredients and 4 ice cubes. Shake vigorously for 20-30 seconds. Pour into tall highball glass. Drink should be amber with a light ½” head.

Where:  Indianapolis w: FoodTourCorp.com

5) Cocktail: The V8

Restaurant: Michael Jordan's Steak House

Inspiration: The 2012 Pace car- The Chevrolet Corvette 

Recipe: 1oz soda water, 2 oz Lost Coast Great White Wheat Beer, 2 oz Lillet, 3/4 oz lemon juice, 3/4 oz honey, 2 dashes Creole bitters, 1 bar spoon of Pernot

Where: Chicago w: MJSHChicago.com

6) Cocktail: Whiskey Berry Smash

Restaurant: Braddock's American Brasserie

Creator: Chef de Cuisine Brian Volmrich

Inspiration: "Hopefully we don't see too many accidents on the track at this year's Indy 500, but just in case, we've got a drink for that!"

Recipe: 2 oz. Maker's Mark Bourbon Whiskey, 1½ oz. cocktail mix (lemon & simple syrup), Blackberries, Raspberries, Dash of bitters

Simple syrup-mix equal oz. hot water and sugar until dissolved. Squeeze juice from lemon into simple syrup and stir. Muddle two blackberries and two raspberries in a cocktail shaker. Pour cocktail mix into shaker. Add bourbon, shake and strain into an old-fashioned glass.

Where:  Pittsburgh, PA w: BraddocksRestaurant.com

7) Cocktail: Start Your Engines

Restaurant: Aria Bar at The Fairmont, Mill

Inspiration: 

Recipe: 1.5 oz Absolut Wild Tea vodka, 1 oz pineapple juice, .5 oz orange liqueur, 1 oz Grenadine

Pour all measured ingredients into the metal part of the shaker. “Start the engine” by mixing fervently, in a Boston shaker and served refreshed over ice in a Collins glass. Trophy it with an Amarena cherry.

Where: Chicago w: AriaChicago.com

8) Cocktail: Pole Day Punch

Company:   VOGA Italia wine and Sparkling Ice
Inspiration: The Indianapolis 500 Party

Recipe: 2 Bottles of Black Raspberry Sparkling ICE, 1 bottle of dry red wine, ¼ cup Triple Sec, ¼ cup of Apple flavored vodka, 2 sliced peaches, 2 sliced Granny Smith apples, 1 c. fresh strawberries, 1 c. fresh raspberries, 1 c. seedless red grapes, 1 sliced lemon, 1 sliced lime, 1 liter club soda
Prepare all fruit and transfer to a large punch bowl. Add wine and Sparkling ICE, stir to combine flavors. For best results prepare and refrigerate overnight. Add the club soda right before serving to guests. Enjoy!
Where: w: SparklingIce.com

9) Cocktail: Refined Janet Guthrie

Company: Refined Mixers
Inspiration: 1977 is the first time a woman qualified for and raced in the Indy 500. This cocktail was inspired by Janet Guthrie who was the first female driver to qualify and race in the Indy 500.

Recipe: 1 part Sweet Tea vodka, 1.5 part Refine Mixers margarita mix, pour over ice, garnish with fresh sprig of mint.

Where: w: RefineMixers.com

10) Cocktail: Green Light Appletini

Company: Go Cocktails!

Inspiration: The flash of green light signaling the start of the Indianapolis 500.

Recipe: Go Cocktails! Appletini mix, regular vodka, water, Granny Smith apple garnish

Where: w: GoCocktails.com

*Photos submitted by entrants*

Elizabeth J. Musgrave is a syndicated columnist, travel writer, performing arts and restaurant critic. Catch her new column, Infused, at FoodandDrinkDigital.com, and  as Indy’s Entertainment Adviser on 93 WIBC, or follow her on Twitter @GottaGo and Facebook. Gotta Go is published on BroadwayWorld.com ,and in M magazine and the following newspapers: South Sider Voice, Indiana Weekender, New Palestine Reporter, Pendleton Times Reporter and Fortville-McCordsville Reporter.

Restaurant Review: Hoosier Park's Winner's Circle Pub, Grille & OTB

Hoosier Park's Off-Track Betting establishment, Winner's Circle Pub, Grille & OTB, opened its new location in downtown Indianapolis quietly during the 2011 holidays. I was invited to check out the menu at Indy's newest eatery, located at 20 N. Pennsylvania St.

Upon entering the horseshoe-shaped interior, you are greeted by the pub ahead of you and the restaurant to your left. Individual betting is located to the right and beyond a door is a private party room and a smoker's betting lounge.

The pub is high energy with large screen televisions and a rather cool under-counter lighting system, which I was allowed to change the colors from pink to blue, etc. Although there are martinis on the menu, patrons tend to drink single liquors over ice at this establishment. The wine list is well appointed and local beers are always in rotation.

The dining area is more of a horse country's relaxed country club atmosphere enhanced by over-sized, black and white equine photography displayed on the far wall.

The menu is American comfort food, including faves like baked mac 'n cheese, southern fried chicken and steaks. A few twists, such as appetizers of roasted peppers, sweet potato chips and Asian-inspired beef and pineapple skewers keep the choices fresh and interesting.

An absolute must-try is Executive Chef Brian Seal's dessert menu highlight, Chocolate Brownie with Peanut Butter Ganache (see photo above). It is large enough for two, but too good to share. I'll leave that decision to you.

Bottom Line: Hoosier Park's Winner's Circle Pub, Grille & OTB serves up comfort food with a side of fun.

Images: Izzy Evans; Hoosier Park Racing & Casino
Elizabeth J. Musgrave is a syndicated columnist, travel writer, performing arts and restaurant critic. Catch her as Indy’s Arts & Entertainment Adviser on 93 WIBC, and follow her on Twitter @GottaGo and Facebook. Gotta Go is published in M magazine and the following newspapers: South Sider Voice, Indiana Weekender, New Palestine Reporter, Pendleton Times Reporter and Fortville-McCordsville Reporter.

Restaurant Review: The Roost

Coffee Cake                                                Image/IzzyEvans

The Roost has unveiled its new menu and it consists of all the comfort foods a Midwesterner could hope for.
Meatloaf? Check. Fried chicken? Oh yeah. Gravy? Poured on anything that sits still long enough.

Located at 7373 E. 116th St (right at Allisonville Rd.) The Roost is the second oldest member of the Sahm's Restaurant Group, which has been in existence for about 25 years. Normally known as a breakfast and brunch spot for residents of Fishers and other northsiders, the restaurant recently launched its new menu for dinner.

Having been a comfort food-Midwest style cook for my entire life, I am always happy to find it done well in a restaurant. It is absolutely heartbreaking to crave fried chicken, mashed potatoes and green beans, and end up with a mountain of flavorless white glob, mushy green beans (well done, they are my personal favorite vegetable) and greasy, over-cooked poultry.

Fried Chicken                           Image/IzzyEvans

The Roost provides crispy, juicy fried chicken, mashed potatoes worth eating sans gravy (not that you would) and grean beans seasoned just right. Other menu items worth mentioning are the apple butter and fried biscuits which could satisfy as an addition to any meal, from breakfast on; meatloaf, which was juicy and great alone or as a sandwich, and dessert.

Fried Biscuits/Apple Butter        Image/IzzyEvans

Dessert, which rightfully has many restaurants fighting for a "wow" factor item, can be powerful in its own simplicity. Case in point: Sour Cream Coffee Cake. The northside food spot has outdone itself by not trying to outdo itself. The coffee cake represents the best in flavors without attempting to ooze anything, crystallize sugar or even contain the usual must-have ---- chocolate. A light dusting of powdered sugar is all that is required to carry this cinnamon-enhanced to its goal of satisfying without saturating your sweet tooth.

Bottom Line: The Roost sets out what intends to do: provide Hoosiers with comfort food done simply, done well, and done right here in Indy.

For a full menu, directions and information, visit Sahms/TheRoost

Elizabeth J. Musgrave is a syndicated columnist, travel writer, performing arts and restaurant critic. Catch her as Indy’s Entertainment Adviser on 93 WIBC, and follow her on Twitter @GottaGo and Facebook. Gotta Go is published in M magazine and the following newspapers: South Sider Voice, Indiana Weekender, New Palestine Reporter, Pendleton Times Reporter and Fortville-McCordsville Reporter.

Restaurant Review: Gas Light Inn

The review for Gas Light Inn, 2280 S. Meridian St., isn't going to be my normal review because, well, this isn't a normal restaurant and bar. In fact, it's paranormal.

The south side pub hasn't always served up cold drinks and hot food. In the past 125 years it has also been a brothel, grocery market, confectionery and a morgue. Customers included outlaws such as John Dillinger who used it as a hideout. Some former owners, employees and guests have stayed on. While getting liquor from the basement storeroom it isn't out of the norm to be touched by an unseen entity. The paranormal activity is verified by more than the staff, owners and clientele. The Biography Channel's, "My Ghost Story" aired Gas Light Inn's tale this past April.

If you don't mind spirits while drinking your...spirits, then Gas Light Inn may be your ticket to the other side. Tours are available for the daring, but not guaranteed. Ghosts apparently don't appear on command. However, I will state that I believe.

When not contending with the ghosts of the lady on the stairs, or the man in the basement, owner Joe De More can be found serving specialty drinks to ghost followers and locals alike. The Frozen Ghost, a concoction including Frozen Ghost vodka, pineapple and cranberry juices is served best as a frozen blended drink, although it is tasty on the rocks. The Crystal Skull, containing Dan Akroyd's Crystal Head vodka, grape pucker and pineapple juice, tastes somewhat like kiwis.

Taking the in-house spirits in stride, and with a great deal of respect, De More recognizes the difficulty in succeeding in this economy. Solution? Bring in Steve Miller as the chef to make the neighborhood bar's menu above the rest.

Reuben

Miller's pub fare is traditional but at a higher level than the normal tavern. From the exterior, this establishment looks like a hole-in-the-wall; which is probably what appealed to Dillinger...and me. The rough exterior and nearby cemeteries add to the atmosphere, especially late at night.

My recommendations from the menu include the Reuben sandwich. Layered with 8 oz. of meat, sauerkraut and in-house dressing, it is served on marbled rye bread and simply one of the best I have ever eaten. The pizza. Although the crust is not made onsite, it’s outstanding in flavor, quantity of toppings and price. The steaks are hand cut, the hot sauce--a must try--is also Miller's in-house creation. His Philly Steak is piled high with tender meat, and served on a hoagy roll.

Breaded Tenderloin

The Tenderloin sandwich.

We Hoosiers demand quality and will drive hours to get a great one. It is here. This hand-pounded, hand-breaded and juicy version is officially No. 1 in my book (and I have eaten too many to admit). Perhaps someday I will come across one I like more, but at this point, Gas Light's ranks the highest.

Chips are included with sandwiches but I suggest you opt for the beer-battered onion rings. If you prefer fries; they have more than one type so be certain you request the "real potato" fries.

Apple Pie a la Mode

There isn't a dessert menu because it changes daily based on the whim of baker Melinda Grinder. These baked goods are the kind made from secret family recipes and worth a trip by themselves. And, no, I am not giving out the secret Grinder whispered to me about the over-the-top, made-from-scratch apple pie I was served...drizzled with caramel and served a la mode. Sorry, you will have to check out the oven creations personally.

The common thread throughout the numerous items I have tasted at the pub, during several visits, is that the menu contains great restaurant food that just happens to be...in a bar...a haunted bar.

Bottom Line: Gas Light Inn offers everything you could want in a neighborhood pub: great food, great prices and ghosts…
Website: www.thegaslightinnindy.com; telephone: 317-782-1250

Photos: Bob Burchfield, EJMusgrave

Elizabeth J. Musgrave is a syndicated columnist, travel writer, performing arts and restaurant critic. Catch her as Indy’s Arts & Entertainment Adviser on 93 WIBC, and follow her on Twitter @GottaGo and Facebook. Gotta Go is published in M, a fine-living magazine, and the following newspapers: South Sider Voice, Indiana Weekender, New Palestine Reporter, Pendleton Times Reporter and Fortville-McCordsville Reporter.

Restaurant Review: The Bread Ladies

The Bread Ladies is a restaurant located in the heart of Greenfield, just east of Indianapolis in Hancock County. The bakery/eatery features its own bread and baked goods, along with sandwiches, soups and salads.

On my first visit, I ordered the Signature Bread Ladies Foccacia Sandwich. It comes with ham, turkey, roast beef, vegetables, such as carrots, cucumber and peppers, and their signature smear. Their smear is cream cheese with Italian seasonings (according to the server).

This sandwich was large…two meals large. I learned from the first visit to take half home to leave room for dessert. At $7.95, including chips, the value was definitely there. As was taste. Although I am not a fan of cucumbers, sliced thin and layered with other vegetables and meats, gave the sandwich a nice crunchy texture. I definitely want to return and try more items like the Reuben, chicken salad and the peanut butter chocolate chip cookie.

The prices were in line for the “from scratch” food. The staff was friendly and the menu clearly defined. There is some seating out back on a deck, and the food was delivered to our table in a timely manner. Both times I visited, the temperature was extremely chilly. I recommend wearing a heavy shirt (or two) since it seems to be common. Also note that anything you get extra has an up charge. The ones we encountered were $1 for cheese, .75 cents for smear and .75 cents for raspberry flavoring for lemonade.

Entering through the door, you are immediately greeted with jumbo cookies, brownies and muffins. Piled high and stacked in clear jars, it’s difficult to pretend you want anything off the menu besides those goodies. You order a salad or sandwich while glancing regularly toward the glass cases for reassurance there will be post-meal snickerdoodles.

Or bread pudding; which is what I ordered. Regular readers will remember my passion for excellent bread pudding. This version, at $3.25, was good. Not my favorite (Magdalena’s in Corydon, IN still holds that title) but good with a butter sauce, obviously handmade, and hot. They did not disrespect the pudding by putting in raisins, pineapple or peaches.

While checking out the website, thebreadladies.com, I was unable to peruse the menu. A message stated, “You are not authorized [sic] to view this resource. You need to login.” This could be an issue for the café since people often check out menus online before going to a new restaurant. It might influence them to go to another where they are able to see a menu beforehand. In a time when websites are often the front door to the potential customer, this one’s potential will rise if they fix that glitch.

Bottom Line: The Bread Ladies serve up quality ‘from scratch’ sandwiches and baked goods in a casual, small town friendly atmosphere.

Photo credit: Elizabeth J. Musgrave

Elizabeth J. Musgrave is a syndicated columnist, travel writer, performing arts and restaurant critic. Catch her as Indy’s Arts & Entertainment Adviser on 93 WIBC, and follow her on Twitter @ejmusgrave1 and Facebook.

Gotta Go is published in the following newspapers: South Sider Voice, Indiana Weekender, New Palestine Reporter, Pendleton Times Reporter and Fortville-McCordsville Reporter.

Bravo Chef Cook Off

I was recently invited to be a judge at Bravo restaurant's annual Chef Cook Off, regional division. Held at the Greenwood, Indiana location, I was to eat every dish made by every chef and then judge. Supplied with a nice glass of Pinot Noir, I felt up to the task.

Our panel of four judged in categories such as taste, appearance, whether the dish was in keeping with Bravo's style and presentation. We nibbled our way through various dishes, all rather tasty. However, only one chef could win and that one person was Cassandra Presley from New Orleans.

Presley's winning dish was Prosciutto-wrapped Shrimp Salad with a spicy caper vinaigrette. Key ingredients which helped to push Presley over the top were spicy pecans and the addition of pear quarters. Surprising to the panel was the fact that Presley had been with the company less than a year. Her win lifted her to the next round to be held in Ohio.

Other noteworthy dishes include "Corona Di Prosciutto" from Chef Micahel Minch. The dish, a crispy bread stick stuffed with prosciutto, was served marinara and a Gorgonzola cream sauce.

Chef Demetrio Estrada's "Veal Saltimbocca" was made of veal, sage and prosciutto, braised in white wine. The addition of chopped tomatoes and mozzarella enhanced the tender meat.

The winning chef in the championship round wins an all-expense trip to Italy to study Italian cuisine. The winning dish also holds the possibilty of being added to the regular menu at Bravo restaurants.

Elizabeth J. Musgrave is a syndicated columnist, travel writer and theater critic. Follow her on Facebook and Twitter and catch her on 93 WIBC's Saturday Morning News Show as Indy's Arts & Entertainment Adviser. Send comments to elizabeth@gottago.us.

*Originally published in the following newspapers: West Side Community News, West Indianapolis Community News, South Sider Voice, New Palestine Reporter, Pendleton Times Reporter and Fortville-McCordsville Reporter.