blambert1 | Indy Week

blambert1 
Member since May 5, 2010


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Re: “Sandwhich

Just had dinner at the new location - fantastic. We ordered multiple sides in addition to our entrees. Of note were the polenta, which is to die for - light and airy, flavorful, don't want to know how much butterfat was in it to make it so delectable. The sauteed spinach had morsels of preserved lemons, the broccoli rabe must have been locally sourced as it was exceedingly tender and flavorful. We ordered the mixed nuts and bread with butter for appetizers (we had our kids in tow) - the mixed nuts were roasted with mixed Mediterranean herbs, sugar and butter. The bread seems like it was sourced from Weaver Street (which is a good thing) and the butter included a nice ratio of Gorgonzola Dulce.

For entrees, I ordered the polenta which was also cooked perfectly, the home-made mushroom stock adding depth to the dish. My wife ordered the Chorizo with white beans. The Chorizo was rather mild in the spice department but was very light and 'clean' tasting. Apparently, the Chorizo is locally sourced as many of the menu items are. The white beans were subtle and a nice foil for the Chorizo.

My son ordered the NY Strip steak with fries. The steak was cooked as ordered (medium rare), flavorful and came with a generous portion of fries. The kicker is the special ketchup served with the fries, spicy and smokey.

The wine list, thankfully not too extensive, is well-rounded but most importantly, complements the menu well. I had the Argentinian Malbec which was superb.

Hats off to both Hitch and Janet on moving to the new location despite the rather dismal economic climate. The new location is well designed, a nice mixture of urban contemporary architecture and west coast casualness. There is outdoor seating as there was in the previous location, and I would imagine that when the restaurant is full, might be the place to be if you want to have an intimate conversation.

Support this restaurant, it deserves to succeed on the merit of it's finely executed cuisine.

Brent Lambert

Posted by blambert1 on 05/05/2010 at 8:57 PM

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