Restaurant Review: Northside Nights 2011

Dessert fondue dippers                                 Photo: Izzy Evans

Similar to Devour Downtown, Northside Nights provides Indianapolis foodies and occasional diners the opportunity to sample cuisine at restaurants they have been eyeing or introduce them to a new food choice via a special $30-per-person or two-for-$30 offer. I was recently invited to check out a few of the menus for the event, including those at Scotty’s Brewhouse, Sullivan’s Steakhouse and The Melting Pot. I was unable to make Scotty’s but did try the other two.

Oven-roasted chicken breast

Sullivan’s, 3316 E. 86th St., lists three salads and four entrees for its special. The salads were traditional fare done extremely well with the steakhouse mixed greens winning my vote over the classic Caesar and wedge salads. I also tasted each of the entrees: steak and potatoes, broiled Atlantic salmon filet, Bleu cheese meatloaf and oven-roasted chicken breast.

Atlantic salmon filet

Steak options are a 6-ounce filet or 10-ounce New York strip with additional toppings, Gorgonzola butter, bleu cheese gratin, horseradish crust, and Cabernet goat cheese butter, available at an additional cost. The offerings were well presented with the strip and horseradish crust giving just enough bite without overpowering the beef, and the bleu cheese meatloaf giving a modern twist to a classic staple. The eatery has an atmosphere of old school steakhouses and boasts a varied wine cellar.

Yin & Yang dessert fondue

The Melting Pot, 5650 E. 86th St., is already well-known to me as a one of the winners of the Gotta Go choices for “Best 6 Spots to Get Shaken, not Stirred” in Indianapolis with its Yin-yang martini. The food at the fondue eatery is also familiar as I am a fan of all things cooked in cute little pots, especially those containing cheese or chocolate.

The $30-per-person menu includes a choice of Queso or Cheddar Cheese fondue for an appetizer and either Heartland Selection or The Vegetarian for entrée fondues. The dessert section, which I sampled heavily, includes White Chocolate Turtle, Yin & Yang and Chocolate S’Mores. Yin & Yang is perfect for a dark chocolate lover and the S’Mores takes you right back to childhood.

Northside Nights continues through Sept. 18 with all restaurants and menus available at NorthsideNightsIndy.com.

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

Devour Downtown Signature Drink Competition 2011

DEVOUR DOWNTOWN 2011

DRINK SIGNATURE CONTEST WINNERS

                                                GREY GOOSE

Winning Drink: Peach Paradise Froth

Bartender: Kenny Gardner

Restaurant: Tavern on South

Recipe

1 1/2 oz Grey Goose, 1 oz St. Germain, 3/4 oz Lime Juice, 3/4 oz Pasteurized Liquid Egg White, 1/2 oz Simple Syrup, 2 slices of peach
In a shaker muddle 2 slices of peach with simple syrup. Add Grey Goose, St. Germain, Lime Juice, Egg White, and a scoop of Ice. Shake vigorously and pour into a large rocks glass. The egg white will rise to the top to make a froth on top of the cocktail. Garnish with an orange peel.

2nd Place
Bartender: Candace Anastasio
Restaurant: St. Elmo Steak House
Strawberry Basil Cooler

Recipe

Grey Goose Orange 1 ½ oz, Fresh Strawberry puree ½ oz, Fresh Basil (crushed/ rolled) Fresh Sweet Sour 1 ½ oz
Over ice in a High Ball
                                               3rd Place

                                               Bartender: Brooke Showalter
                                               Restaurant: shelBi street caFe & Bistro
                                               Golden Goose

Recipe

2oz Grey Goose, 3/4oz Ginger Brandy, 3/4oz Mango Puree, 1/4 Fresh Lime, Barritts Ginger Beer (or Gingerale)
Chill a Cocktail Glass. In a shaker of ice add Grey Goose, Ginger Brandy, Mango Puree, and squeeze 1/4 of a fresh lime. Shake until chilled and strain into cocktail glass. Top with a good splash of Ginger Beer (or Gingerale). Garnish with a lime.

HENDRICKS GIN

                                          Winning Drink: Scottish Right      

                                          Bartender: Amy Marie Fischer
                                          Restuarant: Scotty's Brewhouse

Recipe

2 oz. Hendrick's Gin, 3 Lime wedges, 6 Mint Sprigs, Simple syrup, 1 1/2 oz. Pineapple Juice, 1 1/2 oz. Pomegranate Juice
Muddle limes, mint & simple syrup. Add all other ingredients with ice. Shake in tin, pour in a highball glass. Enjoy!

2nd Place

                                                       Bartender: Chris Nelson

                                                   Restaurant: Severin Bar and Grill

                                                    The Hendrick's Experience

Recipe3 oz Hendrick's Gin, 6 leaves fresh basil, 6 slices cucumber, 2 lime wedges, 2 lemon wedges, splash of 7up
In a mixing glass combine 6 leaves fresh basil, 5 slices cucumber, 2 lime wedges, and 2 lemon wedges. Muddle. Add 3 oz Hendrick's Gin and a scoop of ice. Shake until well chilled. Double strain into a chilled martini glass. Top off with splash of 7up. Garnish with a cucumber slice.

3rd Place

                                                      Bartender: Robert Young

Restaurant: McCormick & Schmicks

                                                             Strong Hendricks

Recipe

3 cucumber slices, 1/2 oz simple syrup, 3/4 oz Hendricks gin, 1 oz Rodney Strong sauvignon blanc
muddle 2 cucumber slices, add 1/2 oz simple syrup, 3/4 oz Hendricks gin. Shake vigorously. Strain into martini shell. Fill with Rodney Strong sauvignon blanc .

KNOB CREEK

                                           Winning Drink: Bitter Creek

                                           Bartender: Ruth Flores

                                           Restaurant: Elbow Room Pub

Recipe

1 1/4 oz knob creek, 1/2 oz orange liquer, splash Bitters, splash of sours, garnish with orange sliceAdd each ingredient in a mixing glass, shake and pour over the rocks

2nd Place
Bartender: Eleisia Rock
Restaurant: Harry & Izzy's

Honey Bee

Recipe

8 grapes, 1/2 oz. honey simple syrup,  1 1/2oz. Knob Creek, 1/2 oz. apple juice
muddle 8 grapes with 1/2oz. of honey and a splash of simple syurp.  Add Ice add 11/2oz. of Knob Creek, add 1/2oz. of apple juice. Shake, Strain in to a martini glass. Garnish with two frozen grapes cut in half dip cut part into sugar and put on skewer.

3rd Place

Bartender: Michael Gray

Restaurant: Turner's at the Canterbury

Wayworn Road

Recipe
.25 oz. Black Pepper Corn Syrup, 3-4 dashes Jerry Thomas Bitters by Bitter Truth, Snapped Thyme Sprig, 2 oz. Knob Creek Bourbon, Topped with Sparkling Water Peligrino (preferred)In shaker Snap 1 sprig of thyme, add 3-4 dashes of Jerry Thomas Bitters by Bitter Truth, add .25 oz. Black Pepper Corn Syrup, add ice and 2 oz. Knob Creek Bourbon. Shake well and strain into Old Fashioned glass full of ice. Top with Sparkling water, Peligrino is preferred. Garnish with a thyme sprig and lemon twist.


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.