Anything good near Muncie or Anderson, Indiana?

Hi all,

Can someone please help with this? A search of the forum didn't produce much.

I know most of the Indianapolis options fairly well but I don't think that getting to Indy will be an option this time around, due to timing and logistics.

I have a few eating opportunities coming up this weekend in Anderson, IN -- breakfast on Saturday and Sunday and dinner on Saturday. I'm looking for anything interesting and really prefer an independent over a chain.

Thanks,

=R=

Sorry, no direct tips, but you might want to see if Dining Secrets of Indiana (6th ed.) has anything good to say. This newer edition came out last fall; I used to have the 5th edition, which was OK as a reference, until of course I lost it.

JimInLoganSquare wrote:Sorry, no direct tips, but you might want to see if Dining Secrets of Indiana (6th ed.) has anything good to say. This newer edition came out last fall; I used to have the 5th edition, which was OK as a reference, until of course I lost it.

I feel the same way Jim!

I had a substantial assignment once in Anderson, IN; and my most vivid food recollection is of Texas Roadhouse or whatever that place is called. If you find anything good, please let us know.

Vital Information wrote:

JimInLoganSquare wrote:Sorry, no direct tips, but you might want to see if Dining Secrets of Indiana (6th ed.) has anything good to say. This newer edition came out last fall; I used to have the 5th edition, which was OK as a reference, until of course I lost it.

I feel the same way Jim!

I had a substantial assignment once in Anderson, IN; and my most vivid food recollection is of Texas Roadhouse or whatever that place is called. If you find anything good, please let us know.

LOL! I've actually eaten there . . . and waited in line for the privilege

=R=

I'm back in town and never really found any better-than-crap food while I was in the Anderson, IN area. Well, the finger sandwiches at the Anderson Country Club were tasty but that's not food to which the general public has access.

I know this is such an easy target and I generally don't waste my time posting about the negative places but I have to mention just how horrible chain dining can be. On successive mornings we had breakfast at Bob Evans and Cracker Barrel, the former making the latter seem almost bearable.

How hard is it to make a decent breakfast? You'd figure that a chain like Bob Evans, which specializes in its own brand of breakfast sausage, would be able to put out something half-decent but it seemed like they didn't even try. Aside from overcooking some of their own sausage patties into completely burnt oblivion, a stack of buttermilk pancakes was served with hydrogenated "butter spread" and fake maple syrup. When I asked our server whether real versions of either condiment were available, it was clear that she'd been asked that question more than a few times before. With an apologetic and sympathetic smile, she answered "no, sorry" and moved along to the next table.

I just don't get it. Is it about the savings? Maybe, since these items are not typically charged for, the corporate geniuses who run Bob Evans restaurants have decided that since fake is cheaper, it is also better. But how much cost would it add to an average meal to offer real butter and real maple syrup? I honestly don't know but it has to be a relatively small amount, especially by percentage (for reference, our meal for 3 was about $30 with tip). What is the point of eating pancakes if they are not topped with quality ingredients? Pancakes are essentially nothing more than a vehicle for butter and syrup. I'm not sure why anyone would want to eat them the way they're served at Bob Evans. Yet on both mornings of our weekend, the parking lot at Bob Evans was nearly full.

On Sunday morning, until we agreed to sit on the outer edge of the smoking section, we were facing a 30-minute wait for a table at Cracker Barrel. At least at Cracker Barrel, the butter and the syrup are real. For some odd reason, however, omelettes are not offered on the menu. For a more understandable reason, the menu is loaded up with all sorts of starchy side dishes . . . hash browns, hash brown casserole, biscuits, grits, etc. Many of these items are served with gravy, if it can even be called that. Our experience was that aside from the distinct flavor of uncooked flour, the gravy was devoid of any taste at all. Several pre-set breakfast combination meals include biscuits, grits and potatoes. Here the food was just lackluster, not offensive or intentionally fake. Service was also very good and notably friendly. Breakfast for 6, with tip, was around $70.

Unfortunately, I came home with more than just a recharged appreciation for the tremendous offerings we have here in Chicagoland. Honestly, that's something for which my appreciation never dwindles. However, after what I experienced this weekend, places like Patty's Diner in Skokie feel like virtual holy places by comparison. After this trip, I came home afraid. I'm afraid that people who just don't give a crap about what they eat far outnumber those of us who do. I'm afraid that they're taking over and I'm afraid they'll eventually win out because accomodating them is just so f*cking easy. I'm not much of a political guy but what I witnessed and experienced out there this weekend worried me greatly. Folks, real food is disappearing and it's happening right before our eyes. Please forgive the drama and the lateness of the alarm (which so many have sounded before me) but there's a battle going on and we good guys are getting our asses kicked.

=R=

ronnie_suburban wrote:I just don't get it. Is it about the savings? [. . .] I'm not sure why anyone would want to eat them the way they're served at Bob Evans. Yet on both mornings of our weekend, the parking lot at Bob Evans was nearly full.

Interesting parallel between this observation and certain sentiments in the Schwa reservations thread. Something that seems so fundamentally wrong and/or easy to fix (bad reservations system, fake pancake toppings), but the establishment really has no incentive to change because they pack 'em in regardless.

On the broader observation, I don't disagree that American tastes generally tend toward the bland and the gut-filling-quantity over quality, but the "Beyond Chicagoland" is a testament to the fact that there are great eats in all sorts of places, urban and rural, throughout the U.S. Seems like you just caught a really bad pocket of the country.

Speaking of Bob Evans, here's a pretty interesting NYT Magazine piece from a few years ago about the contrasts between the food, ambience, experience and customer base of Bob Evans and an independent establishment in a small West Virginia town.

The goal at every Bob Evans restaurant is to be the same as every other Bob Evans restaurant. ''We want to make sure the experience someone has in New Martinsville is the same as the one they'd have in Orlando, St. Louis or Baltimore,'' said Tammy Roberts Myers, the P.R. director at the Bob Evans headquarters in Columbus, Ohio. The company's guiding principle is simple: consistency, in everything from ambience to the distance between tables to the arrangement of food on your plate.

''Going out to eat is risky,'' said Steve Govey, the Bob Evans regional manager for the Ohio Valley. ''You never know what you're going to get. But at Bob Evans, that's not true. Our strategy is being completely predictable, something people know they can count on.''

Matt wrote:Speaking of Bob Evans, here's a pretty interesting NYT Magazine piece from a few years ago about the contrasts between the food, ambience, experience and customer base of Bob Evans and an independent establishment in a small West Virginia town.

The goal at every Bob Evans restaurant is to be the same as every other Bob Evans restaurant. ''We want to make sure the experience someone has in New Martinsville is the same as the one they'd have in Orlando, St. Louis or Baltimore,'' said Tammy Roberts Myers, the P.R. director at the Bob Evans headquarters in Columbus, Ohio. The company's guiding principle is simple: consistency, in everything from ambience to the distance between tables to the arrangement of food on your plate.

''Going out to eat is risky,'' said Steve Govey, the Bob Evans regional manager for the Ohio Valley. ''You never know what you're going to get. But at Bob Evans, that's not true. Our strategy is being completely predictable, something people know they can count on.''

That philosophy about standardization is so predictable and annoying. I can understand where they're coming from but really, how much variation is there between batches of commercially-processed butter? I think differences like those should be embraced anyway. But the bottom line is that they're aiming to please the lowest common denominator. Defining eating out as "risky" is so condescending, it's almost harder to stomach than the "food" they're serving at Bob Evans. Keep people scared of the real stuff and hopefully, they'll flock to the fake stuff like flies to sh*t.

I do agree with your previous point about there being good food in many venues beyond Chicagoland. However, I think it's far more true in urban areas than in areas beyond them. My recent experiences are that aside from the occasional diamond in the rough, once you get outside major population centers, food becomes "food," and quality and variety plummet accordingly.

=R=

http://www.flickr.com/photos/chuckhorn/375575198/

I am not sure how to copy and paste images proper here. Sorry.

QL's Rib tips are about the only rec i WISH i coulda got to you before today. Open til 4:00 in Muncie which is a rarity indeed. Its been 20 years but some of the best tips I remember.

Way off the beaten path and along the White River. It very much would have beaten your chain resto weekend.

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RR_Rancher wrote:http://www.flickr.com/photos/chuckhorn/375575198/

I am not sure how to copy and paste images proper here. Sorry.

QL's Rib tips are about the only rec i WISH i coulda got to you before today. Open til 4:00 in Muncie which is a rarity indeed. Its been 20 years but some of the best tips I remember.

Way off the beaten path and along the White River. It very much would have beaten your chair resto weekend.

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Oh yeah . . . this'll definitely be at the top of my list when I make my next visit.

Thanks!

=R=

My Mom's family is from Anderson so I have been travelling there for the last 3 decades. In my opinion, the best dining option in the vicinity (I actually think it's better than many options in Indianapolis) is Bonge's Tavern (http://www.bongestavern.com/). It's an old shot and a beer place that was converted to a restaraunt in the late 90's. They offer ~10 selections for dinner (check out the chalkboard on their website) and evrything that I have had there has been a winner. Another fun aspect of Bonges is that people seem to tailgate while they wait for a table. It's really a great place, sorry I didn't see the post until today.

Thanks, Q. I appreciate the suggestion and will definitely check it out on my next trip.

BTW, if anyone is interested in obtaining Dining Secrets of Indiana, the book that JimInLoganSquare mentioned upthread, it's available through Hollyhock Hill Restaurant. I called there and ordered a copy for myself (317-251-2294). On-line ordering was not an option.

=R=

ronnie_suburban wrote:I have a few eating opportunities coming up this weekend in Anderson, IN -- breakfast on Saturday and Sunday and dinner on Saturday. I'm looking for anything interesting and really prefer an independent over a chain.

Sorry I didn't have time to respond earlier but I hope these comments will be helpful for a future trip or maybe to someone else.

JimInLoganSquare wrote:Sorry, no direct tips, but you might want to see if Dining Secrets of Indiana (6th ed.) has anything good to say.

Dining Secrets of Indiana is a useful book but I much prefer Reid Duffy's Guide to Indiana's Favorite Restaurants. Dining Secrets seems focused on nice restaurants where nice people can go to have a nice meal while Duffy's book takes a broader view. Most of the places mentioned in Dining Secrets are of the Hollyhock Hill type (nothing at all wrong with that!) but Duffy includes semi-dives like Workingman's Friend and John's Famous Stew. Dining Secrets doesn't even mention Shapiro's, an egregious omission.

RR_Rancher wrote:QL's Rib tips are about the only rec i WISH i coulda got to you before today.

That sounds like a great suggestion, RR (by the way, were you a Sundowners fan?). Reid Duffy's description of QL's Barbecue in Muncie is intriguing: no frills, cut-to-the-chase barbecue, no sides except Wonder bread, served from a drive-through window, very limited hours, hard to find.

QL's Barbecue
800 N Wolf St
Muncie IN
765-284-8967
Thu-Sat, 11am to midnight (check hours!)

In Anderson, the only place Duffy mentions is the Lemon Drop, a 50 year old hamburger shop. Their specialty is "the fabled onion burger, with grilled patties so festooned with onions that Andersonians you come in contact later in the day will know precisely where you had lunch."

Lemon Drop
1701 Mounds Rd
Anderson IN
765-644-9055

While checking some facts, I came across this page about Madison County and Anderson done by the Indiana Foodways Alliance. It sounds like there are several more spots well worth visiting, including a meadery.

ronnie_suburban wrote:BTW, if anyone is interested in obtaining Dining Secrets of Indiana, the book that JimInLoganSquare mentioned upthread, it's available through Hollyhock Hill Restaurant.

Guide to Indiana's Favorite Restaurants is easily available. It's not a perfect book but I'm very impressed with it. Anyone who travels in Indiana ought to have a copy.

Thanks, Rene, for the excellent information.

Your post almost makes me want to visit my MIL again right away.

=R=

Thanks for the reminder about Reid Duffy. Growing up in Indianapolis, I regularly watched the "Duffy's Diner" segments on the evening news in the late 70s/early 80s. I'm glad to hear he's still in the game, and will probably want a copy of his book.

Jim Davis, the creator of Garfield, used to have a terrific, upscale restaurant with a great wine cellar (really!) called Foxfires near his creative compound in Muncie. Anybody know what happened?

Rene G wrote:That sounds like a great suggestion, RR (by the way, were you a Sundowners fan?). Reid Duffy's description of QL's Barbecue in Muncie is intriguing: no frills, cut-to-the-chase barbecue, no sides except Wonder bread, served from a drive-through window, very limited hours, hard to find.

Was quite a fan of The Sundowners and of the course the myriad of chili's the RR Ranch used to serve. Perch Chili with a cold Dixie beer? Served in the little brown bowls. Miss that place dearly. There is a Bloodshot Records Retrospective with a nearly hour long featurette on it solely about the Ranch and Joel Daley and the Sundownders. Its called Bloodshot Records Bloodied but Unbowed. Lots of stuff from The Hideout as well.

Between that place and Joe Danno's Bucket O' Suds, Chicago is the lesser no doubt.


One other place around Anderson was called Fletcher's of Atlanta which was pretty cool I remember. They used to have an early 20th Century train ride from north Indy straight to the doorstop of his little restaurant/art gallery in Atlanta, IN. A very small town and a diamond in the rough.

MLS wrote:Jim Davis, the creator of Garfield, used to have a terrific, upscale restaurant with a great wine cellar (really!) called Foxfires near his creative compound in Muncie. Anybody know what happened?

I attended Ball State and lived in Muncie from 1986 until 1991. I was last in Muncie about 2 years ago. Foxfire's was bulldozed and replaced by an IHOP.

The places I remember that were good were The Spot downtown on Walnut. This place was breakfast and luch and everything was fried or grilled in lard. I loved this place!! Burkie's is drive in that had good fried pork sandwiches and mushrooms. The only other place I recall that is still in business is Vince's at the airport.

Vital Information wrote:
I had a substantial assignment once in Anderson, IN; and my most vivid food recollection is of Texas Roadhouse or whatever that place is called. If you find anything good, please let us know.

For a chain, I definitely have to second Texas Roadhouse! (albeit I went to a different location in the southern Indianapolis area than the one you went to) In fact, I even liked it more than I do Outback Steakhouse, which means a lot. I absolutely love the rolls they serve there.

Just wish they had more locations in Chicagoland, since the only one I can think off of the top of my head is by the mall in Joliet.

Interesting parallel between this observation and certain sentiments in the Schwa reservations thread. Something that seems so fundamentally wrong and/or easy to fix (bad reservations system, fake pancake toppings), but the establishment really has no incentive to change because they pack 'em in regardless.

Okay, so we have a 300-restaurant chain with all kinds of robotic supply chain management processes in place to shave nickels off everywhere and ensure that the restaurant can be operated out of a manual* by monkeys in the event of the Andromeda Strain wiping out all human life...

...and that's supposed to be the same as a brilliant young chef who cares so deeply that he'd rather run a tiny place himself, totally from top to bottom, than sell out to investors who'd fund (and run) a glitzy front of house, just because he happens to disagree with you about where his emphasis is best placed, on extraordinary food rather than doing a more bureaucratically slick job of turning down reservations he can't take anyway?

Not to revive that thread, but sheesh, every time this reservation thing comes up, I am astonished at the importance it seems to have.

* Actually a computer-based e-learning system. Do not ask why I know this. But I know all about it, and not because I worked there.

Mike G wrote:

Interesting parallel between this observation and certain sentiments in the Schwa reservations thread. Something that seems so fundamentally wrong and/or easy to fix (bad reservations system, fake pancake toppings), but the establishment really has no incentive to change because they pack 'em in regardless.

Okay, so we have a 300-restaurant chain with all kinds of robotic supply chain management processes in place to shave nickels off everywhere and ensure that the restaurant can be operated out of a manual* by monkeys in the event of the Andromeda Strain wiping out all human life...

...and that's supposed to be the same as a brilliant young chef who cares so deeply that he'd rather run a tiny place himself, totally from top to bottom, than sell out to investors who'd fund (and run) a glitzy front of house, just because he happens to disagree with you about where his emphasis is best placed, on extraordinary food rather than doing a more bureaucratically slick job of turning down reservations he can't take anyway?

Not to revive that thread, but sheesh, every time this reservation thing comes up, I am astonished at the importance it seems to have.

I actually never chimed in on the Schwa reservations thread because I felt it was getting out of hand and I didn't really have anything to add that had not been said. For what it's worth, I really have no issue with Schwa's system. Maybe I was just lucky, but I got a reservation there and it was not overly time consuming or difficult for me. I also don't feel that Schwa "owes" potential diners anything, but I tend to take a fairly unemotional view of all economic transactions.

The Schwa thread was interesting to me from a purely economic/free market type of perspective because there is no incentive for Schwa's owners to do anything different with the reservation system because they have all the business they can handle. I suppose one could argue from a long-term economic perspective (i.e., not alienating future potential customers if there is a chance that Schwa will not be that high in demand in the future), that Schwa should handle reservations differently, but that may be debatable as well considering the size of the space, the potential lifespan of the restaurant, etc. I also think that from the standpoint of "human decency" or "courteousness" or whatever you want to call it, Schwa's current reservation system represents, if anything wrong at all (and I personally don't believe there is anything wrong with it), a sin of omission rather than one of commission -- it's not as if they have deliberately set things up in a particular way to antagonize people.

So in drawing a parallel between Schwa and Bob Evans, I guess my point was not to say that what the two places were doing is the same in some normative sense or otherwise suggesting that there is some more general equivalence between the establishments (and I think that is a pretty uncharitable reading of my post), but rather that there are similar economic factors (specifically, consistent demand) that influence their choices or the priority that they put on certain things.

Okay, fair enough, I was just knocked for a loop by what seemed to be equivalence between two things that, to me, seem polar opposites.

Q wrote:My Mom's family is from Anderson so I have been travelling there for the last 3 decades. In my opinion, the best dining option in the vicinity (I actually think it's better than many options in Indianapolis) is Bonge's Tavern (http://www.bongestavern.com/). It's an old shot and a beer place that was converted to a restaraunt in the late 90's. They offer ~10 selections for dinner (check out the chalkboard on their website) and evrything that I have had there has been a winner. Another fun aspect of Bonges is that people seem to tailgate while they wait for a table. It's really a great place, sorry I didn't see the post until today.

still one of the best places to dine in indiana!bonge's tavern was a highlight from my recent visit home.
we arrived early so we were seated right away and started with sauted mushrooms[oyster and crimini i beleive] simply served in herbed butter.we then moved to their famous tomoto soup [made with local red gold tomatos] blended with chunks of artichokes and topped with homemade croutons[a must have].we also enjoyed a iceberg wedge salad with a deliciously balanced creamy blue cheese dressing and local tomatos.my companions chose the chicken cordon bleu stuffed with fontina cheese and proscuito crusted in panko crumbs.another entre chosen was a filet of fluke sole paired with sea beans and bay scallops and i ordeded the house's signature dish the perkinsville pork breaded tenderloin.all were served with hash brown casserole,sweet corn and jalepeno cornbread and all extremely delicious.offerings for desert sounded great and picking one proved a challenge however we eventualy selected and enjoyed their warm apple raisin cobbler with fresh whipped cream and carmel sauce. to the last spoonfull
this is a fabulous destination restaurant with alot of attention to fresh local sourced products and good service.you are in the hands of very compitent chefs commited to serving comforting food with plenty of flavor!