My Dad and I laughed on the way to the place about the fact that it was pretty much a guarantee that one of us would like this place and the other would not, since we rarely tend to agree on restaurants, but they were game for trying somewhere new with me anyway. We were on the Northside, so broad ripple deli figured we would check out The Local, based on a a lot of recommendations.
But we knew it was there, and headed in. The first thing I noticed was the entrance is somewhat disjointed from the place. So they sort of pride themselves on making things in house, with the exception of the tator tots that are on the menu. So we tried a variety of things. Let me start with the highlight of the meal–my Dad ordered the chicken fried pork tenderloin sandwich.
The breading a little lighter and I don’t know, more loosely stuck to the meat than your usual pork tenderloin. But this was a damn good sandwich. Mom and I split the fried chicken drumsticks and the mushroom and goat cheese flat bread as well as some of their hand cut fries. Interestingly, there were wings and the drumsticks on the menu, and they first brought us an order of the wings by mistake which we sent back.
The big disappointment of the day was the flatbread. Honestly, we thought it was pretty bad. The crust was that thin cracker-type crust which can be good when done right, but this one was really soft under the toppings and really hard on the edges. And the “sauce” on the flatbread was basically a caramelized onion paste that was spread around on the crust. It was topped with dollops of goat cheese and slices of what seemed like completely raw shitake mushrooms. The fries were handmade and had a nice flavor–they were maybe just a little soft for me, but on the whole, I liked them.
But again, a place only serving ketchup alongside, which seems uninspired to me. I guess I didn’t expect quite so many bar food type things on the menu—from what people were telling me, I was expecting something a little more fresh food oriented or something, and less of all the deep fried stuff. I guess if I see “Pub” in the name coupled with a strip mall setting I usually expect to see a lot of fried offerings on the menu. The good part is that it sounds like some things were better than average. Also, a lot of places now are offering these flatbreads as apps and I can’t recall ever having a good one. If I’m in the mood for something like a pizza I’ll probably just go somewhere where I can get good pizza. Brent, that is a good point, they do have “Pub” in the name, although the interior is a little more modern than most “Pubs” I have seen.
But much of the menu is certainly pub oriented. And I think I may agree with you on the flatbread thing. I keep hoping for a really good one, and I keep being disappointed. We’ve been there three times, and were blown away by everything. The portobella sandwich, the ribeye sandwich, and yes, the tenderloin were out of this world. They also have great draft beer list, carry local spirits and mixers and have a nifty retail section. We live in Broad Ripple, and have no problem justifying the drive north for their great service and wonderful food.
Is it just me or does their website not helpful at all? All I get is their logo. I was hoping to be able to see the menu. I know you didn’t have the kids with you, but did you happen to glance at the kids menu? I’ve been curious to try this place, but wondering if it’s better to go just the hubs and I first.
It would be so nice to have another alternative to all the chains on that side of town. I do appreciate all the local products though. That is always a good thing. Beffuh: yeah, I couldn’t get the website to do much either which is frustrating.
I hoped it would be fixed by the time I posted this. Angie: I did not see any kids menu while I was there. Heard of it, glad to see that you went. Wings – did they offer Buffalo as well, or just BBQ? We tried this place on Friday night. The service was great and I love that they use local food producers but I felt the menu lacked in creativity to really show off the ingredients. They haven’t been open long though and I will give them another chance.