I need to step away from nursing school studying or else my brain will combust…

If I haven’t conveyed my passion for Goose’s Enoteca adequately yet, then allow me to attempt again with the following images:

veal brat with kraut braised in Sun King pale ale with side salad of honeycrisp apple salad and brown beer mustard

Brandade: whipped salty code with garlic and potatoes

aww suki suki!

charcuterie plate no. 231


Enoteca's disaply of artisanal cheese and smoked meat, terrine

smoked oysters wtih pickled carrots & cabbage

a near vintage porter, we had it as a float (with vanilla gelato)




I realize that whenever I get excited about a new dish or new restaurant, I tend to get into the habit of making pornographic references when describing it.  I think it’s perfectly natural and if my double degree husband were to get his research going on how our brain reacts to food and sex, I’d already have a Nobel Prize.

Recently though, I’ve discovered food that has changed my choice of adjectives.  In fact, I’m completely at a loss for words.  I walked away from the food not at all  feeling “boner-ific” or “orgasmic”, but simply gratuitous, which reading this should inspire everyone to want to try this.

I’ve written about Goose Market before.  Recently, they’ve opened a new concept called Enoteca in their basement. Enoteca in Italian literally translates to wine repository, and some in Italy serve them with small snacks or small-plates.

Goose’s Enoteca menu of wines and small plates changes daily. What we’ve had so far:

Crudo (raw scallops with slightly sous-vide beets and corn emulsion. Simply amazing presentation.)

Oysters (best I’ve ever had.  Not sure where they were from but it hardly matters. It was like making out with Poseidon.)

Charcuterie: rabbit terrine, smoked ham, duck prosciutto (some smoked in-house, some created by the hands of God himself)

Tartare:  steak/tuna (capers and red onion mixed in, with quail egg on top, I crave for this masterpiece right about mid-afternoon)

steak tartare

ginger beer

charcuterie plate

smoked ham with pickled melons

rabbit rillette

Bone-marrow: (I had a small sliver of this for the first time. The flavor is beautiful, but it’s more for the dudes.  The texture feels like an ovary)

Beer and wine selection: plenty and beyond what you might find at Kahn’s

Nothing excites me more about a new restaurant than reading the menu items, the drinks and the media hype.  When I read about The Ball & Biscuit opening on Mass Ave, I felt an instant somatic reaction throughout my loins.  It offers small plates of various artisanal cheeses, small plates of duck rillette, smoked trout and salmon, cocktails, bourbon and whiskey from all over the world.  What really creates the hype, however, is Chef Brad. From what I’ve read, he’s one of the local celebrity chefs and former chef of Euphoria.  We’ve gone there a couple of times and wasn’t impressed. But because of our love for small plates and what we’ve seen from the menu, we wanted to try his new creation.

Oh! I even got dressed up for this meal.

Twenty minutes after sitting down and digging into our five small plates of food (which by the way, are 14 in. in diameter), we came to a conclusion:  some food critic at Nuvo or Indianapolis Monthly must have been sucking Chef Brad’s cock all these years, because I can’t taste the difference between his “smoked trout dip” and the tuna salad at the deli bar at my neighborhood Marsh across the street on Mass Ave.  And not only does Chef Brad not know how to make hummus, he serves it with an ice cream scoop.  If I had bigger balls, I’d ask the server to please send Mr. Chef Brad out so he can please taste the bland hummus he served me with his ice cream scoop, and politely let him know that the last time I was served food with an ice cream scoop was at the International House of fucking Pancakes.

But since my parents raised me right, I talk about people behind their backs and on personal blogs.

Final verdict:  Chef Brad goes dumpster diving for his ingredients, and I’m pretty certain I know where he goes.

It’s been too long since the last entry.  Apologies!

You know me, I’d never abandon food.  In fact, we’ve discovered some real gems lately and I can’t wait to share them with you. I’ve also discovered a new hobby in baking.  Thanks to my hubby and his purchase of the Kitchen-aid stand-mixer.  I no longer buy boxed bakery goods.

Hash with chorizo

Seared ahi tuna


Seared ahi tuna salad w/tofu, pepper, sprouts

Siam Square.  I want to go to there (alot).

The many reasons to love this place…

– Voted #1 sandwich shop in the country by bon appetit.

– Gelato and cookies from the former owners of H2O

– Farm raised, free-ranged poultry

– Walking distance from our house

… we are not worthy.

Goose the Market

2503 N Delaware St.

Please don’t get my intentions twisted, I’m posting these images not to display the flavors of art, but to illustrate how PO’d I am… AGAIN.  Let this be a warning to all.

(dramatically sad music plays)

Since moving to Indy almost four years ago, I had heard pretty rave reviews about H2O sushi.  Almost four years later, we finally try it.  Let me preface by adding that since then, H2O has changed owners and staff.  Still, the menu looks legit and it’s run by an Asian dude now.  After eating there, I’d like to question if he’s really even Asian.

We first order our starters:  their special steamed pork bun and tuna tartar.  I have no beef with their tuna tartar, it was actually quite delicious and seasoned just right.  Now, my hubby’s steamed pork bun is a sad story.  It came as an individual “deconstructed bun”, which was basically a flattened cake of dough that was smaller than a square of toilet paper, inside is a 1×1 inch piece of pork belly.  Fold it up and eat it with a drizzle of Sriracha.  Basically, he took a deep breath and the food suddenly disappeared. Price:  $4.00.

By now, you should be thinking “are you m*therf*ckin serious?!” If not, then I didn’t do a good job describing it.  I think many people don’t mind paying for food, just as long as its good food, decent portions, and good ingredients.   Looking at the price we paid at this place, you’d think we were eating truffle oil drizzled something, with a side of lobster roe and sushi topped with caviar.  Read below for a detailed description of the bird crumbs that H2O calls dinner.

* Salmon Cigar Roll, Dr Sun, Seafood Delight (sushi)– This place should be ashamed to call itself a sushi place.  All the rolls looked like they were cut by a blind butcher.  He probably couldn’t see what he was cutting since the rolls were the size of a roll of quarters.  So doing some math, we paid roughly 2 bucks per bite (1 dollar per chew) on something that’s 90% rice.

* Hwe dup bap– Their take on the traditional Korean dish, bibimbap.  (By this time, you should also question what kind of restaurant is this?  Chinese food, Korean and Japanese.  Make up your mind Asian man!)  Average price for bite:  1 dollar on something that’s 50% rice, 25% cucumbers, 25% spinach.

* Pots de creme and ice cream– Translation:  chocolate mousse in a miniature ramekin and ice cream scooped by a melon scooper.  Price for bite:  2 dollars.

Note to H2O:  If your attempt is to become a high-end Asian restaurant, kudos to you.  But you fail miserably in that you use the exact same ingredients in your sushi as Marsh Supermarkets, and nothing is innovative.  I would never mind paying good money for food, but after eating there, I feel duped and betrayed; kind of  like falling for John Mayer and then finding out he actually made out with Perez Hilton.

Flamenquines:  prosciutto wrapped in boneless pork loin, seasoned panko breading and fried in olive oil.

Cherry chocolate sourdough bread with creamy brie and strawberry jam.  (Oh goodness… give me a minute)

Fried eggplants (seasoned panko)

Sauteed root vegetables:  parsnips & radishes with dash of cinnamon and paprika

Tandoori chicken with brussel sprouts sauteed in olive oil, balsamic vinegar, brown sugar, chili flakes.

There’s no way I can properly pay homage to Sushi Umi with just words.  The closest thing to describe it is if I enacted the orgasm scene from “When Harry Met Sally”.  So I’ll leave it at that.

But in my measly attempt to describe it, I ask my readers to think about the last time you had sushi.  It might have been from a plastic container from Marsh, or it may have looked like a prop from Cirque du Soleil (wrapped in tin foil and set on fire, think Naked Tchopstix).  Either of those probably tasted effing delicious, one reason is probably because you love the taste of soy sauce.  Who doesn’t?!

At Sushi Umi, however, you’re really tasting the sushi.  The natural oil from the tuna and saltiness from the fried salmon skin is where the flavor comes from.  There is soy sauce on the tables, but there’s no need to drown your food in it.  If ever there is that one person who does, Chef Qi (owner and executive chef) will come over and slap you until you bleed.

Oh, and this place is in Terre Haute, IN.  Yes, let me state it again–  This place is in Terre Haute, IN.

Sushi Umi

3rd Avenue

Terre Haute, IN