I was watching Throwdown with Bobby Flay last night. The challenge was on burgers, one of Bobby’s favorite things. He said something to the tune of “if you aren’t using a napkin, your burger isn’t juicy enough.” That pretty much sums up my burger from Pearl Bistro – so juicy I used my napkin multiple times. THAT is a good burger, folks.
If you’re in Indianapolis are you aren’t familiar with Pearl Bistro, you need to take the time to get up to 86th and Ditch for lunch or dinner at this restaurant. Green walls, stained glass windows and friendly staff make Pearl Bistro a comfortable yet elegant dining experience.
When looking at the menu it’s apparent that the Chef Susan Eicholtz loves mixing flavors and textures. From salmon crepes with a dill cream sauce to burgers topped with chopped dates and gorgonzola sauce, this menu practically jumps out at you, egging you on to try something you’ve never experienced before.
For me, it was the chip mix that I had to try – Idaho potatoes, sweet potatoes and beets, sliced ultra-thin and paired with a tangy chipotle horseradish dip. This picture shows just how thin the chips are, almost translucent. Needless to say, there were none left by the end of lunch.
For some reason, the burger on Pearl Bistro’s menu just spoke to me, so I ordered one of the Angus patties with five cheese pasta as a side. Like I mentioned above, it was so juicy and flavorful that I was thoroughly pleased with my choice.
Pearl Bistro makes their own burger buns, warm with a crispy outer edge but soft on the inside. I love how this burger doesn’t just taste homemade but looks homemade, too. So often I go to a restaurant and see perfectly round and flat beef patties, which just tells me that it was probably frozen just a few minutes ago.
My lunch partner enjoyed the French Connection sandwich, stacked with pulled chicken, brie, caramelized onions and apples. It was paired with an Asian coleslaw and honey balsamic dipping sauce.
Now, those that know me know I’m not one to order dessert, but LOOK AT THIS CAKE. LOOK AT IT. Seriously. And get this – what’s on my plate is HALF of the cake that you’d get because we split the cake in half to share between the two of us. Pastry chef Brian Smith created a Grand Mariner six layer chocolate cake, purely light and decadent.
I thoroughly enjoyed my meal at Pearl Bistro and I encourage you to give your tastebuds a wake-up call and try this place yourself. It’s obvious that Chef Susan can’t contain her creativity to herself, and instead she lets it spill out through her menu for others to enjoy. I’m already dreaming about the pot roast and salmon crepes for my next trip!