sörenberg bahnen

Wow. Hubby and I had a sitter and I really wanted a good meal—not somewhere new and experimental, but just something really good. And we found it. We got to Bluebeard right around 6:00 on a Saturday and it was already hopping. We got one o the last two tops in the front room—and there were already people waiting for larger tables. We were having a hard time deciding because everything looked so good on the menu but we settled on sharing several things. We started with a small asparagus salad ($8) (they come in two sizes). There was chopped asparagus, fingerling potatoes, lettuce, really thin slices of shallot, tomatoes, slivers of basil and shaved Manchego cheese. All of this is perfectly tossed with a Champagne vinaigrette. Every part of this salad worked perfectly together. The zippy vinaigrette with the buttery cheese and creamy potatoes and the crisp fresh asparagus and lettuce and the slight liquorice taste of the basil were a perfect taste of spring (and early summer). We loved t

It was hubby’s birthday, and it was a Monday, so we couldn’t figure out where to go. Then we remembered Bluebeard was open on Mondays (and Sundays too!) and our choice was made. We walked in around 6:30 and I was surprised at how crowded the place was—we got one of the last 2 tops and people just continued to pour in all night. It was several people deep at the bar waititng for tables at one point. It was good to see—and I guess other Indy folks had the same idea about getting a good meal on a Monday. We started with the bone marrow toast ($12). I was expecting the classic pieces of bone brought out to spread on bread, but this was not that. And it was amazing. They had taken slices of grilled Amelia’s bread and spread it with a spread that contained the bone marrow. The menu also mentioned saba, which apparently is a reduced grape syrup (we had no idea) and I believe is the dark sauce on the bottom of the plate. There was thinly sliced radishes and shallots and chunks of these wonder

Hubby has been hassling me about how I never let him go back to places he likes because I am always making him try new places, so we agreed it was about time to go back to Bluebeard.  Our last meal (lunch) was really good, and just about every meal I have had there has been an improvement on the last one. It was Saturday and we went early, but it was already really busy.  We got seated right away, but in the front room which doesn’t have the atmosphere of the bar room or the patio.  But you can’t really complain when it is the only table available. I appreciated that the restaurant was one of the few that wasn’t completely freezing inside (I had brought a jacket with me and didn’t have to put it on. Why is it only the times I don’t bring a jacket that I find myself dining in the deep freeze?)  Our waiter was friendly, although it was tough to hear him in that front room—it is quite a bit louder. We started off with one of their salads--mainly because we were so impressed with the sala

Hubby and I scheduled a nice lunch out the other day and decided to try Bluebeard.  We have been several times for dinner, and I was interested to see how the lunch menu differed.  The last meal we had there was outstanding, so we were hoping for more of that. Bluebeard’s lunch menu features many of the items from dinner—the charcuterie, cheese and many of the “snacks.”  But they offer several sandwich options as well.  We decided to mix it up and share several things.  We started with a small portion (they call it a side) of the duck confit Caesar salad ($8).  First thing, for a small salad, this is an extremely generous portion. I can only imagine what the full portion is like.  The salad was really good. Hubby could not stop talking about how much he liked it.  There wasn’t too much in common with a traditional Caesar salad when you looked at it other than some lettuce and croutons—it was full of lots of other things—red onions, thinly sliced fennel, carrot ribbons, olives, some gra

I finally got a chance to check out the new darling of the restaurant scene around here—Blubeard.  You certainly have to appreciate all the love that new local places are starting to get in the press these days.  I waited the several weeks that I like to wait before going somewhere new and then we met my friend wibia and his girlfriend for dinner.  Unfortunately, that means two reviews based on the same dinner, although knowing him, it will be weeks before he writes his post.  I really like the space of Bluebeard, especially the back bar room—the restaurant is much bigger than I thought from looking in from the street.  It is very hip—lots of irregularly shaped wood tables—a young staff and a very mixed clientele age-wise.  I should point out that I do know one of the chefs at Bluebeard—John Adams—and he did come over and say hi, so we aren’t totally anonymous here.  Anyway, we did chat about the menu a bit and got some ideas for things to order. We started with the bread plate ($7).