tag:blogger.com,1999:blog-7700721558717637465.post8120610266022195064..comments2024-03-01T11:09:22.394-05:00Comments on Indianapolis Restaurant Scene: Black Market - RevisitErin in Indyhttp://www.blogger.com/profile/06236924407558284371noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-7700721558717637465.post-26638500556479093262013-05-31T10:51:25.418-04:002013-05-31T10:51:25.418-04:00Went to Black Market Friday May 17th. We don’t li...Went to Black Market Friday May 17th. We don’t live in Indy so look forward to trying restaurants when we’re there. We had actually wanted to go to<br />Bluebeard but it’s closed on Saturdays for lunch – hope to go next time we are<br />there. It was a chilly day unfortunately but we put on our fleece jackets and sat on the patio anyway so we could have our own table instead of sitting at the communal tables inside. You can tell it would be an adorable patio on<br />a nice day and the patio lights in the glass jars would be neat at night. The tree that has grown a canopy over the wood patio frame is so cool. <br /><br /> We aren’t drinkers so just had cokes for our beverage. We tried the mozzarella sticks appetizer (I wanted to try the Welsh rarebit, have always wanted to try that but never have) – I believe our very nice waitress told us the mozzarella was homemade. The marinara was homemade as well, it just exploded with the taste of fresh chopped tomatoes and I could see tiny bits of chopped carrots too. It was served hot with the mozz sticks which was nice – a place we eat at where we live serves it cold which just does not work. Black Market’s mozz sticks were quite large, very creamy, very good with the homemade marinara. <br /><br /> I am bad about not taking careful mental notes about what the hubby had for lunch – I just looked on-line at the menu to remind myself. He ordered the pork<br />schnitzel which is something I personally would probably not choose. (We have very different tastes.) He said it was good but it was quite large. It came with purple cabbage cole slaw and mustard potato salad. The cole slaw was okay, lightly sweet, but neither of us ate more than few bites of it. I guess we just didn’t love it. He did love the potato salad – just like his Mom makes, he said. <br /><br />I hoped Black Market would have the blue gill that day which was listed on their<br />on-line menu which indeed they did. My Dad used to fish for blue gill back when I was in high school / college so I hadn’t had any since then. (His version, lightly floured, S&P, and sautéed in a skillet with butter. My last meal could be that with fresh morels (prepared the same way) and I’d die a happy woman!) Black Market’s version was very good – I assume it was from a fish farm like catfish these days but I didn’t ask. It had a nice crunchy cornmeal batter which is always my favorite preparation over beer or other batters. The accompaniments were pickled beets, local dairy cottage cheese, purple cabbage cole slaw, and tomatoes (red and gold). I’ve never ever been a beet person so I tried<br />one bite and pushed it aside. ; ) The cottage cheese was quite unique – it was<br />almost blended compared to what you buy at a grocery store and tasted like it<br />was made with cream. My husband liked it better than I did. The tomatoes tasted<br />like they were grown in someone’s garden – don’t know where Black Market got<br />them but sooooo good. <br /><br /> I had looked forward to ordering the salted chocolate brickle for dessert. Read<br />several reports on the internet about how good it was. Alas, we did not like it. The brickle is poured over saltine crackers (which again I’d read about on the internet but had never had before), it was just not our thing. Part of our personal<br />problem/taste is, if you like the new craze of salt with sweet in desserts, you’d<br />probably like it but we do not. In Hawaii last year we had a salted caramel tart at an upscale restaurant – loved the caramel but could have done without the salt. <br />On Black Market’s dessert, they had used black salt of some kind – our favorite<br />way of describing something we don’t like that we can’t quite describe / put<br />our finger on is to say kind of hick-like, it had a “wang”. This salt just had a very unique “wang” to it – the after taste was almost heavily flowery / perfumey. Pretty much ruined the dessert for us. I’m not a big rhubarb person but wished we had gone with the rhubarb rice pudding w/ strawberry preserves and shortbread cookies. You win some, you lose some.Chuck Sinoletnoreply@blogger.comtag:blogger.com,1999:blog-7700721558717637465.post-74316035922575084242013-02-08T16:24:55.640-05:002013-02-08T16:24:55.640-05:00Did you find are recipe for the brickle? I use th...Did you find are recipe for the brickle? I use this one (subbing saltines for the Matzo):<br /><br />http://smittenkitchen.com/blog/2009/04/chocolate-caramel-crackers/Laura Angstmann Franknoreply@blogger.comtag:blogger.com,1999:blog-7700721558717637465.post-75108960763240753002013-01-30T11:48:57.603-05:002013-01-30T11:48:57.603-05:00Black Market is quite possibly my favorite restaur...Black Market is quite possibly my favorite restaurant in town. For anyone reading this who likes beer, spirits and/or mixed drinks... IMO they are also really on top of their game in that department. Loved the review and want to figure a way to go back - and soon! I wish it wasn't about an hour (round trip) from our side of town.Tom Hankinsnoreply@blogger.comtag:blogger.com,1999:blog-7700721558717637465.post-62283966380074402172013-01-27T01:40:32.824-05:002013-01-27T01:40:32.824-05:00Thank You for sharing your experience on Black Mar...Thank You for sharing your experience on Black Market. I am thinking to go & pass a very joyful moment out <a href="http://mexican.co.uk/" rel="nofollow">there</a>. Rajibnoreply@blogger.com