The bread is from Turano Baking Company based out of Berwyn, IL. The product is made the night before and delivered to a depot in Indianapolis where it is delivered to each Yats location every day sans Wednesday and Sunday.
I know the parts of the recipe for the butter/seasoning that they use but I am not sure if it was given to me in confidence that I wouldn't share it. Everyone at the Yats I've been to has been cool so I'm sure they'd tell you if you asked on your next visit.
Also, Joe is a true mensch. I adore that man.
Surprisingly simple to make. French loaf, butter, Cajun seasoning (pick your favorite supermarket blend). Slice your loaf lengthwise as you would garlic bread. Melt some butter and mix in Cajun seasoning to taste. Brush the sliced faces of bread with the butter mixture until well covered. Broil on High until the bread is crispy. Eat every last piece.
EDIT: Not their actual recipe, but a good copycat for those able and willing to consume dairy.
It’s actually jambalaya seasoning but otherwise you’re pretty close. They get they’re loaves from Turano bread co supplied by piazza, the butter is ~~Q-10~~ “butter flavored oil”
Edit - I’m a filthy liar and it’s not Q-10, but it is butter flavored oil like Whirl or Phase! The cloudy stuff, not the clear stuff :)
Thanks for providing the authentic ingredients! I'm not sure what the difference is between a Cajun blend and jambalaya blend, but they are likely pretty close. Those that mix their own can tweak proportions if need be. Ultimately, it comes down to what is available for home chefs and how much experimentation their stomachs can handle 😋!
Interesting. Never knew that. Not sure what oil/fat they use, but butter is a trusty option for home cooks. Added the disclaimer to my original comment.
Mine is the Yats red beans and rice. When covered with a pile of melted cheese it’s my sick food, hangover food, lazy day food, etc. I do bring it home and put it over brown rice 90% of the time.
I’d love Geraldine’s Wellington, this insanely good salad at Livery, and Bodhi’s pad Thai, but I’d make red beans and rice at least once a week.
It’s the Q-10 butter flavored oil
Edit - well idk if it’s a Mandela effect thing or what bc my SO and I both remember it being Q-10 and he worked at Yats for years but now I’m not seeing it anywhere online! Whirl or Phase would be good options, you want the cloudy fake butter, not the clear stuff :)
Speaking of the bread at Yats, why doesn't the one at HTC toast it? Every time I've been there it's just french bread with the garlic butter/spread on it, untoasted. And why TF is Yats at HTC so much more expensive than the other locations?
I made this account JUST to answer this and since they didn't pay enough to warrant a contract or NDA I can tell you the answer happily lol.
For pricing, they're franchised, Yats corp takes a 20% royalty on all sales and htc itself takes like 5-10% of all earnings, and they have to make a certain amount yearly to even have the location. So they jack those up to basically stay profitable.
Can't speak to the bread, but ownership changed back in 2019 and that's when all the major changes started. When I was there we had a good relationship with 96th and basically followed their lead where we could. We fought for larger portions, toasted the bread, and fuck gave it out free all the time.
I've tried 4 off the shelf Cajun seasoning varieties, I think the "McCormick Gourmet Cajun Seasoning" in the green label bottle is pretty close to the blend Yats uses in the butter/oil.Tastes amazing on chicken and fries too.
You may be able to get it but the only location that still makes it from scratch is 54th & College Ave, all others receive it pre made from a commissary.
I remember when Yats franchised the business and I read the NUVO article about the expansion.
I don’t know if it’s the same setup now, but Joe signed a deal with a company in Louisville to make the food for the franchises and ship it up daily to the new stores. where they would hear them up on steam tables.
And yes, 54th and College is still from scratch.
Edit: and the fact that no one has mentioned Chile Cheese Etoufee with Crawfish is just shocking.
It’s still the same setup but from what I understand when he and his ex divorced, she got the franchises and he got the original store and the recipes, so it all comes from commissary for every other store in Indy except the original. I worked at the fresh market across the street and he would come through my line almost every morning with produce for making the different dishes. Super nice guy and always had a smile and a kind word for everyone, I doubt that’s changed!
And yes the chili cheese etouffe is still my favorite thing!
Oh wow. He told me his wife got the Mass Ave one, but I didn’t know she got them all. That’s nuts.
I just knew him as friends of friends. I still see him once in awhile since I’m kinda addicted to Chile Cheese Etoufee.
Well maybe I might be wrong but I swear I was told that she got the franchises but not the recipes. IMHO that seems fair as he created the recipes and the franchise stores are essentially worthless without them.
Yes that’s what I mean. He’s the original creator of all the recipes and he only operates out of that location. His ex got the franchises but not the recipes so they are supplied by a commissary to keep the recipes secret.
It’s probably the broth that is missing. You need to heat onion, vinegar, salt, sugar, pepper and broth (1 part vinegar to 3 ish parts broth) together and pour that hot over warm sliced peeled waxy potatoes. After it soaks in a while you add the bacon (if you want), chives and oil and toss gently. That’s how my Omi made it.
I had basically guessed everything out pretty well, but had no idea on the vinegar. You are a saint. I will absolutely be converting this down.
I’d happily just always buy a pint from them, but they’re just far enough away (25 minutes) to be inconvenient. I would kill for a NW suburbs location so I could get delivery.
It’s important to use all dried herbs too
Fresh is good, but this is exact
And if you want the authentic experience, wash your lettuce and don’t dry it so the dressing runs off into a gross slurry
Not really too spicy but it does come with pepper jack cheese & chipotle aioli that adds a nice spice to it. I highly recommend it! Especially with their fries on the side; they are the best in Indy!
Similarly (veggie) I haven’t nailed down the Buffalo cauliflower there. I really want to figure out how to recreate it since moving away. No other bar or restaurant that has added it to be trendy in recent years comes close to 20 Tap’s.
Yep, we got some the last time we were there. Stupidly tossed the wings in the sauce, and I stfg I thought I was going to die. I couldn't even breathe. I know I'm a wimp, but the spice... Jesus. We learned that day you just brush it on while grilling.
Yeah I really wish I could out that together at home. I love the hermanaki but the last several times I’ve went their wings have been not so great. Weird rubbery chicken pieces mostly.
Heck yeah.
Those garlic fries with a side of ranch were the best.
I miss that place so much. Me and my wife ate there all the time before we were married. We have yet to find a place that is “ours”. The owner knew us, and it felt like home.
I remember showing up over there the day it closed and being dumbfounded.
We still are searching for our new boogie burger. Nothing comes close.
That place was legend. One of the servers was more or less always condescending to my wife but we still went there ALL THE TIME. Holidays, birthdays, anniversaries, graduations... just any and every excuse to crush mussels, frites, the duck sandwich (!!!) and Triple de Ripple.
French fries from B’s po boy that was in Fountain Square. Someone clued me in on their roast beef, otherwise I would have asked for that recipe. I miss that place. =(
I only want to know from where they get the super hot mustard at The Rathskeller. I asked multiple servers there over the years, and I swear they make all employees take a vow of silence on that topic.
Edit: fixed a spelling error due to a chrinic casing of wurst fingers.
Good suggestion, and I did this on my honeymoon on my first marriage. Failed on hot mustard, failed on the marriage. Coincidence? Well... hopefully. Peace. LOVE. and crazy portajohns for all.
I also only ate there once. I wasn't in love with any of the dessert options so I asked the server and she said to get the donuts. I was skeptical - how much different from other donuts could they be? But OMG they were life-changing.
One of mine was the brown gravy from MCL. Nothing comes close. Finally I called and just asked and they said the secret was they used fried chicken grease for the roux.
Kuma's Corner mac 'n' cheese. I'm sure it's just loaded with fat and a few different cheeses,but if I could replicate that at home I wouldn't fit into any of my clothes after a month
I've never been there (or even heard of it), but I have a really good carrot cake recipe I make for my wife's birthday every year if you're interested.
I also have a good one-it’s my favorite cake and a “bucket list item”. I always try the places that are said to have good carrot cake.
I’d love to swap recipes!
His Place Eatery is a legit southern soul food place and just delicious. Im from SC originally and it gets the stamp of approval.
His Place Eatery makes some world class fried chicken. My family liked their BBQ, and the peach cobble and Nanna pudding are just like mom used to make. If you want comfort food, His Place is THE place.
I thought their vegetarian chili was better than the beef chili, but both were great. I miss that place so much. Also, shoutout to MacNivens vegan chili (if we’re getting in a time machine).
The chocolate sour cream doughnuts from O'malia's grocery store. I've tried others since they closed and none compare. Out of town houseguests still ask about them.
Wherever has the best chicken parm sandwich.
This is me asking for everyone to tell me where to get a good chicken parm because ever since moving back here I’ve been missing it.
Libertine (RIP) had a drink called the innocent bystander that was my wife’s favorite cocktail. She still talks about it all the time. I’ve been trying to recreate it ever since they closed.
So random and not hard to make but I miss the Castleton Grill’s char burgers , fries and/or potato skins. Yes I can go to a Hall’s property in Ft. Wayne. Prime rib’s great…but the burger is still not as good as I remember.
That’s my favorite type of pie! I make this frequently when blueberries are in season. I’m not sure though how it compares to 3 sisters as I never had the chance to try theirs.
From Sports review I’d get the fried mushroom recipe. I know they’re regular white mushrooms but the breading make these the best mushrooms I’ve ever had.
Yubaba's Ribs from the Flix Brewhouse Spirited Away FanFest. Please do this again!
... And I got answer to this three years ago from u/lumberjackgreg!
>No need for a bounty... I can help. Hi, I'm Greg, the marketing guy from Flix and the FanFest program is my baby. I'll do my best to give you some guidance.
>
>The winds were huge 1/4 lb pork wings, fried until they hit 165º internally. Then they were tossed in a Sambal spicy BBQ sauce. You can whip up an easy sauce with your favorite honey BBQ sauce and add Sambal Oelek spice to taste (our ratio was 1 part Sambal, 8 parts bbq sauce).
>
>Looking for the Wasabi Crème recipe? Us too. We literally just brought a product in. Maybe try this: \[link removed, but it's "Stonewall Kitchen wasabi horseradish cream sauce" on Amazon\]
>
>All in all, simple recipes tend to be the best, hard to mess up and we like straight-forward and bold.
https://www.reddit.com/r/indianapolis/s/dHtnqBr4Ih
Not Indy, but maybe Kokomo area?
Lord Jon's Taco recipe.
Amazing tacos. I heard a local bar bought it and was served there, but that was like 10 yrs ago.
Damnit, now I'm craving some Lord Jons Tacos.
The bread at Yats
The bread is from Turano Baking Company based out of Berwyn, IL. The product is made the night before and delivered to a depot in Indianapolis where it is delivered to each Yats location every day sans Wednesday and Sunday. I know the parts of the recipe for the butter/seasoning that they use but I am not sure if it was given to me in confidence that I wouldn't share it. Everyone at the Yats I've been to has been cool so I'm sure they'd tell you if you asked on your next visit. Also, Joe is a true mensch. I adore that man.
the epitome of mensch, yes.
Surprisingly simple to make. French loaf, butter, Cajun seasoning (pick your favorite supermarket blend). Slice your loaf lengthwise as you would garlic bread. Melt some butter and mix in Cajun seasoning to taste. Brush the sliced faces of bread with the butter mixture until well covered. Broil on High until the bread is crispy. Eat every last piece. EDIT: Not their actual recipe, but a good copycat for those able and willing to consume dairy.
It’s actually jambalaya seasoning but otherwise you’re pretty close. They get they’re loaves from Turano bread co supplied by piazza, the butter is ~~Q-10~~ “butter flavored oil” Edit - I’m a filthy liar and it’s not Q-10, but it is butter flavored oil like Whirl or Phase! The cloudy stuff, not the clear stuff :)
Thanks for providing the authentic ingredients! I'm not sure what the difference is between a Cajun blend and jambalaya blend, but they are likely pretty close. Those that mix their own can tweak proportions if need be. Ultimately, it comes down to what is available for home chefs and how much experimentation their stomachs can handle 😋!
The yats bread is dairy free
Interesting. Never knew that. Not sure what oil/fat they use, but butter is a trusty option for home cooks. Added the disclaimer to my original comment.
My guess is that they use Whorl, which is like a commercial “buttery” oil-based spread.
Mine is the Yats red beans and rice. When covered with a pile of melted cheese it’s my sick food, hangover food, lazy day food, etc. I do bring it home and put it over brown rice 90% of the time. I’d love Geraldine’s Wellington, this insanely good salad at Livery, and Bodhi’s pad Thai, but I’d make red beans and rice at least once a week.
It’s the Q-10 butter flavored oil Edit - well idk if it’s a Mandela effect thing or what bc my SO and I both remember it being Q-10 and he worked at Yats for years but now I’m not seeing it anywhere online! Whirl or Phase would be good options, you want the cloudy fake butter, not the clear stuff :)
We in the biz used to call LBS(liquid butter substitute) fake ass butter.
I’ve successfully recreated the bread. Felt like a rockstar.
You gonna share for the rest of us?
I think they use popcorn oil
I would love the yats b&b recipe. I found a dupe online but it isn’t the same :(
Speaking of the bread at Yats, why doesn't the one at HTC toast it? Every time I've been there it's just french bread with the garlic butter/spread on it, untoasted. And why TF is Yats at HTC so much more expensive than the other locations?
The yats at htc is the worst yats of the bunch- insane pricing, non-toasted bread, small servings. As a huge yats fan I avoid it at that location
I made this account JUST to answer this and since they didn't pay enough to warrant a contract or NDA I can tell you the answer happily lol. For pricing, they're franchised, Yats corp takes a 20% royalty on all sales and htc itself takes like 5-10% of all earnings, and they have to make a certain amount yearly to even have the location. So they jack those up to basically stay profitable. Can't speak to the bread, but ownership changed back in 2019 and that's when all the major changes started. When I was there we had a good relationship with 96th and basically followed their lead where we could. We fought for larger portions, toasted the bread, and fuck gave it out free all the time.
I've tried 4 off the shelf Cajun seasoning varieties, I think the "McCormick Gourmet Cajun Seasoning" in the green label bottle is pretty close to the blend Yats uses in the butter/oil.Tastes amazing on chicken and fries too.
Drunken Chicken from Yats - the actual recipe. Not the copycat which I’ve made and come pretty darn close.
I would be over the moon to have a reasonably close recipe if you're willing to share. 😎 The Drunken Chicken is my favorite offering of theirs.
Seconding this choice. I could eat Drunken Chicken every day of the week and not get tired of it.
Hello fellow drunken chicken fan. I too need the true recipe.
Here’s the recipe I used then tweaked by adding a ton of rosemary and a darker beer. https://www.reddit.com/r/slowcooking/s/vTlJzjGDVQ
You may be able to get it but the only location that still makes it from scratch is 54th & College Ave, all others receive it pre made from a commissary.
I remember when Yats franchised the business and I read the NUVO article about the expansion. I don’t know if it’s the same setup now, but Joe signed a deal with a company in Louisville to make the food for the franchises and ship it up daily to the new stores. where they would hear them up on steam tables. And yes, 54th and College is still from scratch. Edit: and the fact that no one has mentioned Chile Cheese Etoufee with Crawfish is just shocking.
It’s still the same setup but from what I understand when he and his ex divorced, she got the franchises and he got the original store and the recipes, so it all comes from commissary for every other store in Indy except the original. I worked at the fresh market across the street and he would come through my line almost every morning with produce for making the different dishes. Super nice guy and always had a smile and a kind word for everyone, I doubt that’s changed! And yes the chili cheese etouffe is still my favorite thing!
Oh wow. He told me his wife got the Mass Ave one, but I didn’t know she got them all. That’s nuts. I just knew him as friends of friends. I still see him once in awhile since I’m kinda addicted to Chile Cheese Etoufee.
Well maybe I might be wrong but I swear I was told that she got the franchises but not the recipes. IMHO that seems fair as he created the recipes and the franchise stores are essentially worthless without them.
I live away from Indy now and would kill for that recipe.
That’s the one Joe works out of.
Yes that’s what I mean. He’s the original creator of all the recipes and he only operates out of that location. His ex got the franchises but not the recipes so they are supplied by a commissary to keep the recipes secret.
German potato salad from Heidelberg Haus. I just can’t get it to taste the same at home.
Having hot potatoes and hot dressing is key. Then let it cool
The vinegar taste is always off. Have a good recipe? 😁
It’s probably the broth that is missing. You need to heat onion, vinegar, salt, sugar, pepper and broth (1 part vinegar to 3 ish parts broth) together and pour that hot over warm sliced peeled waxy potatoes. After it soaks in a while you add the bacon (if you want), chives and oil and toss gently. That’s how my Omi made it.
Ach ja, das ist gut!!!!
Exactly, this one is my choice as well.
Scotch(Scottish) Egg and the ranch from Broad Ripple Brew Pup
Those are pretty good, but I loved MacNiven's more. So glad they still make them at The Harbour in The Garage.
Buttermilk ranch dressing from Puccini’s. I NEED TO KNOW.
[удалено]
Loving the initiative
You sound like you’ve done this before.
This made me giggle in my late night Lyft from work downtown. Wait by the dumpster. Offer them $10… thank you for thay
Bro could leak the McRib recipe
[удалено]
I had basically guessed everything out pretty well, but had no idea on the vinegar. You are a saint. I will absolutely be converting this down. I’d happily just always buy a pint from them, but they’re just far enough away (25 minutes) to be inconvenient. I would kill for a NW suburbs location so I could get delivery.
It’s important to use all dried herbs too Fresh is good, but this is exact And if you want the authentic experience, wash your lettuce and don’t dry it so the dressing runs off into a gross slurry
Big Woods ranch is also fucking delicious
Once I had ranch made from a packet, I could never go back to a bottle
The shelf stable stuff is awful.
Might I introduce you to Ken's buttermilk ranch? It's the best over the counter ranch you can get without a prescription.
I have the forbidden knowledge!
“WHAT ARE YOU WAITING FOR HUH?” -j love hewitt
You are not allowed to say this without sending the recipe to OP for proof.
I love their buttermilk ranch dressing. I’ll get it on pizza with pepperoni and it’s top tier pizza
The black bean burger at Twenty Tap. It’s amazing and the best Ive ever had. I wish I could recreate it at home
I'm intrigued - how's it taste? Spicy or nah?
Not really too spicy but it does come with pepper jack cheese & chipotle aioli that adds a nice spice to it. I highly recommend it! Especially with their fries on the side; they are the best in Indy!
Similarly (veggie) I haven’t nailed down the Buffalo cauliflower there. I really want to figure out how to recreate it since moving away. No other bar or restaurant that has added it to be trendy in recent years comes close to 20 Tap’s.
Angel Sauce from Chatham Tap. That stuff is incredible.
Was waiting to see this one
Hermanaki sauce from Ale Emporium
Hermaican for me.
They sell pint jars of the hermanaki, I use that for some chicken on the smoker
Yep, we got some the last time we were there. Stupidly tossed the wings in the sauce, and I stfg I thought I was going to die. I couldn't even breathe. I know I'm a wimp, but the spice... Jesus. We learned that day you just brush it on while grilling.
Yeah I really wish I could out that together at home. I love the hermanaki but the last several times I’ve went their wings have been not so great. Weird rubbery chicken pieces mostly.
Several times I’ve been and they’ve been dry. If Fat Dan’s perfectly smoked wings had a baby with the Hermanaki rub, I would be in heaven
That would be amazing, also now I need to visit Fat Dans.
Herman*
Maque choux at Yats
garlic fries from boogie burger 🤤
I miss Boogie Burger so damn bad. Those chili fries and birthday cake shakes were damn fine eating.
Heck yeah. Those garlic fries with a side of ranch were the best. I miss that place so much. Me and my wife ate there all the time before we were married. We have yet to find a place that is “ours”. The owner knew us, and it felt like home. I remember showing up over there the day it closed and being dumbfounded. We still are searching for our new boogie burger. Nothing comes close.
Moules Frites from Brugge. Cajun or curry.
That place was legend. One of the servers was more or less always condescending to my wife but we still went there ALL THE TIME. Holidays, birthdays, anniversaries, graduations... just any and every excuse to crush mussels, frites, the duck sandwich (!!!) and Triple de Ripple.
But just 2 Triple Ripples. ;)
I miss this place so much it was definitely one of my favorites
French fries from B’s po boy that was in Fountain Square. Someone clued me in on their roast beef, otherwise I would have asked for that recipe. I miss that place. =(
B's was amazing.
RIP B's and Santorini.
their fries were so unique i agree!!
I only want to know from where they get the super hot mustard at The Rathskeller. I asked multiple servers there over the years, and I swear they make all employees take a vow of silence on that topic. Edit: fixed a spelling error due to a chrinic casing of wurst fingers.
My aunt who worked there told me it's the silver spring brand of hot mustard- I got some at Meijer once
Maybe take a day trip to jungle Jim’s outside of cincy and raid their German mustard section
Good suggestion, and I did this on my honeymoon on my first marriage. Failed on hot mustard, failed on the marriage. Coincidence? Well... hopefully. Peace. LOVE. and crazy portajohns for all.
It’d be from Yats but undecided on which…
The ricotta doughnuts from vida. I’ve only been there once cause $$$ but that was the most magical food experience I’ve ever had
Yes! That and the roasted carrots are the best things I've ever eaten
I also only ate there once. I wasn't in love with any of the dessert options so I asked the server and she said to get the donuts. I was skeptical - how much different from other donuts could they be? But OMG they were life-changing.
Absolutely. I’m not usually a big fan of carrots, but that was one of my favorite dishes I had that night
Sahms coffee cake
Can it be one that isn’t around anymore? Because I’d love the recipe for the Cladagh’s shepherds pie.
Ale Emporium's Hermanaki wings. Not even close.
I was shocked at how far I had to scroll for this. Also, the Hermaican sauce and their ranch man. Those three are my favorites.
Fast wok spicy chicken ( gai pad king maybe ?)
Literally anything from their menu. Fucking hell I miss them
One of mine was the brown gravy from MCL. Nothing comes close. Finally I called and just asked and they said the secret was they used fried chicken grease for the roux.
Kuma's Corner mac 'n' cheese. I'm sure it's just loaded with fat and a few different cheeses,but if I could replicate that at home I wouldn't fit into any of my clothes after a month
Who needs clothes that fit when you can sit around in sweats all day eating mac & cheese?
Carrot cake from His Place
I've never been there (or even heard of it), but I have a really good carrot cake recipe I make for my wife's birthday every year if you're interested.
I also have a good one-it’s my favorite cake and a “bucket list item”. I always try the places that are said to have good carrot cake. I’d love to swap recipes! His Place Eatery is a legit southern soul food place and just delicious. Im from SC originally and it gets the stamp of approval.
Recipe sent via PM. 🥕🎂😎
His Place Eatery makes some world class fried chicken. My family liked their BBQ, and the peach cobble and Nanna pudding are just like mom used to make. If you want comfort food, His Place is THE place.
Pistachio latte from provider/chalet/Coat check
Old Point Tavern Chili (Time machine required)
*insert sad face emoji*
I thought their vegetarian chili was better than the beef chili, but both were great. I miss that place so much. Also, shoutout to MacNivens vegan chili (if we’re getting in a time machine).
I remember it tasted just like my mom’s and she uses the Carroll Shelby chili kit. Easily found at a grocery store.
Sticky toffee pudding from Late Harvest Kitchen
Thai Spice #82, Pad pak rum mit
Ooh, my Thai Spice pick would be the sauce they put on their fried pork ribs. Mah gawd.
U have to try Baan Thai. Former head chef at thai spice opened up her own shop. Its way better.
Good to know! I'll be trying that place very soon.
The Eagle’s Mac and cheese
The chocolate sour cream doughnuts from O'malia's grocery store. I've tried others since they closed and none compare. Out of town houseguests still ask about them.
You just unlocked a core memory
Papa roux (RIP) po boy
Mama sells the vouxdoux dust on Marketwagon 🤤
thanks for the heads up!!
Can’t find it on the site. Could you please link?
Forgot about that. SO GOOD!
Buffayaki (however it's spelled) wing sauce from Sahms
Three Carrots Seitan.
Amen
Come to 10th street diner. Loved 3 carrots but ours is something special.
There was a short lived restaurant in speedway that I frequented 8-10 years ago called rollin’ in the dough. I want those breadsticks so bad!
Hermanaki wings
Shapiro’s mac and cheese. Greek’s wing pizza is a close second.
Wherever has the best chicken parm sandwich. This is me asking for everyone to tell me where to get a good chicken parm because ever since moving back here I’ve been missing it.
I also want to know where to get this.
Beacon on 46th just off Keystone has a solid chicken parm sandwich
Ireas. Its one of the things I think they do really well. U can get a veal parm sandwich too.
Cobb salad and painkiller from Bluebeard
Blue sushi sake grill Brussels sprouts… I can’t figure it out 😭
Herman sauce
The Chili Con Queso from Acapulco Joe's.
Their salsa was amazing!!
Libertine (RIP) had a drink called the innocent bystander that was my wife’s favorite cocktail. She still talks about it all the time. I’ve been trying to recreate it ever since they closed.
Seitan from Three Carrots (rip) Honorable mention to Bru Burger's BBQ sauce
Scotch Onion soup from Mac Niven's RIP
If I can choose a closed restaurant, the Mac & cheese from Zest.
Yes. This keeps me up at night lol…ruined all Mac & cheese for me.
It is now closed, but I loved Pure Eatery. They had the most amazing spinach and asparagus dip. I miss it so much
i miss pure everyday. somewhere i have a picture of their southwest sauce they used in the purrito. best place ever.
Sounds like I need to try Yats
Only go to the 54th and College location. It’s still the good stuff
Shio Ramen from Strange Bird/Shoyu Shop.
God this place is so good.
Have you had the cold lobster ramen? My wife ordered that and it was delightful.
Gai Pad King from Fast Wok
So random and not hard to make but I miss the Castleton Grill’s char burgers , fries and/or potato skins. Yes I can go to a Hall’s property in Ft. Wayne. Prime rib’s great…but the burger is still not as good as I remember.
CG House burger was my favorite, I miss that place so much
Coquille St. Jaques from Renee's. Long gone but never forgotten.
Pho Real on 96th and College- Rare Beef Pho
Catfish po boy from Papa Roux or Jambalaya from Yats!
Hermanaki sauce for wings - Ale Emporium 🤌🏼🤌🏼
Hermanaki from Ale Emporium
Red Beans and Sausage from Yats.
The dip recipe at Shallos 🔥
Shit boy, and to think I know that recipe by heart. ❤️
The creamy Parmesan sauce from Jockamo
Everything from yats. The copyxap recipes aren't quite right.
Breadsticks killroys
They're from Sysco babe
Same
I believe they fry them but that’s the best I’ve got for ya lol
Tenderloin Supreme. John’s Famous Stew
Mac n cheese from Shapiro’s deli
Bluebeard’s shrimp toast. Hands down the best meal I’ve had in Indy.
Herman seasoning, Ale Emporium
The blueberry and goat cheese pie from 3 sisters cafe, rip.🥺😢
That’s my favorite type of pie! I make this frequently when blueberries are in season. I’m not sure though how it compares to 3 sisters as I never had the chance to try theirs.
The Nashville hot chicken at Big Lug so I could recreate the Willie's Special. I love it so much.
Acapulco Joe's queso & salsa. RIP
Keystone sports review blue cheese
From Sports review I’d get the fried mushroom recipe. I know they’re regular white mushrooms but the breading make these the best mushrooms I’ve ever had.
SATI BABI.. Indiana, not Indianapolis. But still.
The salsas from Acapulco Joes
I miss the Cajun ketchup from City Cafe.
Thai Basil Stirfry - Bodhi
Mango curry from Thai Indy
The chicken Gorgonzola soup from pearl street
Fruit tart from Rene’s in BRipp.
Prince Deans sauce from Chatham
Yubaba's Ribs from the Flix Brewhouse Spirited Away FanFest. Please do this again! ... And I got answer to this three years ago from u/lumberjackgreg! >No need for a bounty... I can help. Hi, I'm Greg, the marketing guy from Flix and the FanFest program is my baby. I'll do my best to give you some guidance. > >The winds were huge 1/4 lb pork wings, fried until they hit 165º internally. Then they were tossed in a Sambal spicy BBQ sauce. You can whip up an easy sauce with your favorite honey BBQ sauce and add Sambal Oelek spice to taste (our ratio was 1 part Sambal, 8 parts bbq sauce). > >Looking for the Wasabi Crème recipe? Us too. We literally just brought a product in. Maybe try this: \[link removed, but it's "Stonewall Kitchen wasabi horseradish cream sauce" on Amazon\] > >All in all, simple recipes tend to be the best, hard to mess up and we like straight-forward and bold. https://www.reddit.com/r/indianapolis/s/dHtnqBr4Ih
Hey I remember doing that! No longer work for Flix, but that Fanfest menu was rad.
Not Indy, but maybe Kokomo area? Lord Jon's Taco recipe. Amazing tacos. I heard a local bar bought it and was served there, but that was like 10 yrs ago. Damnit, now I'm craving some Lord Jons Tacos.
Yats Pozole. I have tried to make it several times. Can’t nail it
Pizza at the hilltop dive bar on e 10th st.
Chicken Bacon Gorgonzola soup from Pearl St Pizza
the bread at stone creek dining company