The Jollof Buka, the Shelby Street Saloon, and more – Indianapolis Monthly

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The Jollof Buka, the Shelby Street Saloon, and more - Indianapolis Monthly

Drag brunches, dinners, and cocktail shows are back, perhaps the best proof that the world is moving towards normal. Gallery pastry shop (110 S. Pennsylvania St., 317-820-5526) is hosting two shows this week for its First Friday series, Flip Flop Fridays. The doors open half an hour before the show, masks are required.

Westside newcomer The Jollof Open (2501 W. Washington St.) is open for takeaway and delivery. The Nigerian restaurant is named after the famous Nigerian national dish, jollof rice, a highly flavored rice dish that is a daily staple at home and has slight variations across West Africa. “Buka” translates as a street stall or a casual restaurant with fast service. So expect the independently run place to fill your stomach and get you back on the road quickly.

If you’ve missed cozy, intimate bar experiences, this is the Shelby Street Saloon (2849 Shelby St., 317-875-1932) will come through for you. They have converted their upstairs bar area into a series of private, richly appointed interiors that make the entire space feel like it was snatched from a late 18th century thriller. Think of velvet chairs and damask walls, dim lighting, and the smell of old books. They set out to create a real speakeasy atmosphere, and they’ve done it in abundance.

Moody’s butcher shop opened a location in the Nora area across from North Central High School. For the uninitiated, Moody’s has some of the best cuts of meat you can find in the state. If the prospect of cooking a 40-ounce tomahawk steak at home, for example, intimidates you, let the experts behind the counter offer you the tips and tricks you need for a professional result.

Ruth’s Chris joins the Father’s Day brunch game and offers brunch service from June 14th to 20th from 11 a.m. to 2 p.m.

Bologna, the clearly American emulsified lunch meat, has a bad reputation from coast to coast. Chefs across the Midwest believe it deserves a little more respect and are doing their best to improve the processed trunks and the sandwiches they inhabit. America’s test kitchen, on the latest installment of her podcast, spoke to Chris Eley of Smoking Goose Meatery about how Indy’s favorite Wagyu Bologna deserves a second look. From its history as a survival sandwich staple to its modern incarnation as a high-low favorite, this episode is a great look at childhood lunchtime meat that you may never have thought of twice.