ILNews

Sidebars: Find a little Mardi Gras any time at The Bar

Back to TopCommentsE-mailPrintBookmark and Share

SidebarsWhen I think of culinary capitals in the United States, New Orleans is right at the top of that list. We have recently been blessed by the arrival of chef John Maxwell who worked for years at New Orleans’ Mother’s and Antoine’s restaurants. John is now at The Bar, located on the corner of 9th and Pennsylvania streets at the base of the Ambassador Hotel Apartments in downtown Indianapolis. He is developing a menu that will certainly please those who appreciate Cajun cooking.

Fred and I were joined at The Bar by two fellow counselors, Alex Will and James Bell, of Indy’s corporation counsel and Bingham McHale respectively. The underlying purpose of the meeting was to discuss bar association business and thus what a better place to do so than The Bar. We accomplished the bar business but we also succeeded at producing lots of laughs at and with each other. For example, advising James about buying a new smart phone while he diligently worked, with his face about 1 inch from the table, to get the rollerball thingy back in the face of his Blackberry, circa 2002, was really funny but also slightly painful. Anyway, to the food!

The Bar is technically “a bar” but does not feel pub-like or sports-bar like. The décor of the entire place is refined enough that the actual bar does not dominate the scenery despite its largeness. Our waiter immediately notified us that the kitchen prides itself with fresh cooking and thus we should not be in a huge rush. The meals actually came out in due course, with the exception of one appetizer that showed a bit late, but we were still at lunch for an hour. He explained the specials included an oyster po-boy, beef vegetable soup, and horseradish encrusted salmon. The salmon will soon be a permanent addition to the menu. He directed us to the placard on the table where we found additional appetizer specials. We immediately put in an order for the alligator balls and then added an order of the pepper butter shrimp with blue cheese for the table. The alligator balls came out promptly and were atop a Creole honey mustard sauce that had a small kick to it. The moist alligator was shelled in crispy breading that was quite flavorful.

Next were the entrees, and we were all very satisfied except for Fred, whose French dip was pretty blah. No worries though, I have learned the French dip will soon be replaced by a more succulent pot roast sandwich and promises to be much richer and satisfying. Alex cleaned his plate of a huge oyster po-boy sandwich. The perfect amount of spiced breading and hot sauce did not override the oysters but made for a perfect combination of all the flavors. Apparently the chef uses only peanut oil and ensures his seafood is cold at the time of preparation to enhance all the flavors. James, after he had fixed his Wang-generation phone, dug into the red beans and rice with the hot sausage. The sausage accompanies the red beans and rice on the side and is presumably cooked separately from the red beans and rice. James did not eat all the sausage but left hardly any of the red beans and rice which is an endorsement for the dish. Finally, I had the fried shrimp sandwich and fries. The coating on the shrimp obviously contains spiced corn meal, which I discovered was a Zataran’s batter, and thus complements the shrimp rather than enveloping it. I don’t think I’d get the sandwich again but rather just the fried shrimp, which is also an entree. The fries are thin-sliced and also cooked in the peanut oil and delicious.

During our meal one of the best items arrived – the pepper butter shrimp with blue cheese. A very spicy sauce with just a touch of breading on the shrimp and crumbled blue cheese distracted Fred from his blah French dip sandwich. The sauce was like a buffalo sauce but much richer due to the butter. This was no corporate buffalo sauce is all I’m saying. We all were impressed by this dish and the kitchen was forgiven for its tardiness.

Wouldn’t a big ol’ plate of jambalaya temporarily cure those winter blues? Grab a colleague, friend, opposing counsel, or anyone and entertain your taste buds with a little Mardi Gras for your mouth at The Bar.•

__________


Fred Vaiana and Jennifer M. Lukemeyer practice at Voyles Zahn Paul Hogan & Merriman in Indianapolis, focusing in criminal defense. Vaiana is a 1992 graduate of the John Marshall Law School in Chicago. Lukemeyer earned her J.D. from Southern Methodist University in 1994 and is active in the Indianapolis Bar Association, Indianapolis Inn of Courts, and the Teen Court Program. The opinions expressed in this column are the authors’.

ADVERTISEMENT

Post a comment to this story

COMMENTS POLICY
We reserve the right to remove any post that we feel is obscene, profane, vulgar, racist, sexually explicit, abusive, or hateful.
 
You are legally responsible for what you post and your anonymity is not guaranteed.
 
Posts that insult, defame, threaten, harass or abuse other readers or people mentioned in Indiana Lawyer editorial content are also subject to removal. Please respect the privacy of individuals and refrain from posting personal information.
 
No solicitations, spamming or advertisements are allowed. Readers may post links to other informational websites that are relevant to the topic at hand, but please do not link to objectionable material.
 
We may remove messages that are unrelated to the topic, encourage illegal activity, use all capital letters or are unreadable.
 

Messages that are flagged by readers as objectionable will be reviewed and may or may not be removed. Please do not flag a post simply because you disagree with it.

Sponsored by
ADVERTISEMENT
Subscribe to Indiana Lawyer
  1. CCHP's real accomplishment is the 2015 law signed by Gov Pence that basically outlaws any annexation that is forced where a 65% majority of landowners in the affected area disagree. Regardless of whether HP wins or loses, the citizens of Indiana will not have another fiasco like this. The law Gov Pence signed is a direct result of this malgovernance.

  2. I gave tempparry guardship to a friend of my granddaughter in 2012. I went to prison. I had custody. My daughter went to prison to. We are out. My daughter gave me custody but can get her back. She was not order to give me custody . but now we want granddaughter back from friend. She's 14 now. What rights do we have

  3. This sure is not what most who value good governance consider the Rule of Law to entail: "In a letter dated March 2, which Brizzi forwarded to IBJ, the commission dismissed the grievance “on grounds that there is not reasonable cause to believe that you are guilty of misconduct.”" Yet two month later reasonable cause does exist? (Or is the commission forging ahead, the need for reasonable belief be damned? -- A seeming violation of the Rules of Profession Ethics on the part of the commission) Could the rule of law theory cause one to believe that an explanation is in order? Could it be that Hoosier attorneys live under Imperial Law (which is also a t-word that rhymes with infamy) in which the Platonic guardians can do no wrong and never owe the plebeian class any explanation for their powerful actions. (Might makes it right?) Could this be a case of politics directing the commission, as celebrated IU Mauer Professor (the late) Patrick Baude warned was happening 20 years ago in his controversial (whisteblowing) ethics lecture on a quite similar topic: http://www.repository.law.indiana.edu/cgi/viewcontent.cgi?article=1498&context=ilj

  4. I have a case presently pending cert review before the SCOTUS that reveals just how Indiana regulates the bar. I have been denied licensure for life for holding the wrong views and questioning the grand inquisitors as to their duties as to state and federal constitutional due process. True story: https://www.scribd.com/doc/299040839/2016Petitionforcert-to-SCOTUS Shorter, Amici brief serving to frame issue as misuse of govt licensure: https://www.scribd.com/doc/312841269/Thomas-More-Society-Amicus-Brown-v-Ind-Bd-of-Law-Examiners

  5. Here's an idea...how about we MORE heavily regulate the law schools to reduce the surplus of graduates, driving starting salaries up for those new grads, so that we can all pay our insane amount of student loans off in a reasonable amount of time and then be able to afford to do pro bono & low-fee work? I've got friends in other industries, radiology for example, and their schools accept a very limited number of students so there will never be a glut of new grads and everyone's pay stays high. For example, my radiologist friend's school accepted just six new students per year.

ADVERTISEMENT