More smoky goodness

****THIS RESTAURANT IS NOW CLOSED****
I have been away awhile but have had many good meals...so I must update. We went back to Bugg's Temple a couple of weeks ago and had an even better meal than the first time we went. We were happy to see some new menu changes (which always gets me excited---I know, it doesn't take much) and tried some of them. I had the lobster ravioli and it was delicious and then, I must admit, I had the same thing for my main I had last time, mussels and the fingerling potatoes from the bar menu (I want to say I tried them the second time to make sure the quality was just as good, but really, I just wanted to eat mussels again at the one restaurant in Indy that seems to be able to pull them off). And this time, because I had 2 appetizers for my dinner, I had room for dessert. I am so glad. The banana tart we had was AMAZING. Lots of bananas on pastry with caramel-y sauce and ice cream. Y-U-M. It was all so good. Hubby had the calamari and an appetizer of a venison chop with some foie gras and it was all outstanding. (I had some of all of it).

We also got to chat with the chef (he went around to the tables while we were there and introduced himself) and he was quite lovely. He is a Hoosier at heart who has cooked in many fine cities around the world and has brought himself back here. Sorta reminded me of yours truly, except I have only eaten in many fine cities around the world and found myself back here..

Anyway, the food is great, the ambiance is quite good, the chef is charming and I really like this restaurant. The only downside again was the service. At one point, a waitress (the one we had the first time I think who was a bit surly) who was not our server, came up and picked up our bottle of wine which was about half full, and just said, "I'm just gonna kill this" and proceeded to pour half a bottle of wine into our glasses which still had a bit of wine in them. OK, generally I am not a big service snob, but when you order a bottle of wine, you want it to be poured out over the course of the meal, not in two large pours at one time. Enough said.

It was the first night for our server, but he was quite friendly and fairly knowledgeable about the menu (which as I said had just been changed).

Incidentally, the smokiness has lessened and as we learned from the chef, much of the smell was due to lack of a vent hood.

Go there now. You will not be disappointed.