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A new year of Meat School is in session! This spring, participants can explore specific special interests in butchering and charcuterie....

February 3, 2012

Feature Friday: Meat at Mesh on Mass

Behind two stories of historic brick on Indy's bustling Mass Ave., diners at Mesh on Mass are surrounded by decidedly modern fixtures. A massive chandelier looks like it was created with toasted marshmallows while metallic antlers hold the soft yellow bulbs that keep the restaurant's private dining spaces cozy.

But whether folks pull up a stool at Mesh's modern, curvy bar or grab a wildly upholstered chair for table service, the menu's tasty line up is familiar and comforting and rooted in the classics: roast chicken, steak fritte, Scottish Salmon, all carefully prepared and deliciously served.

Following their theme of modern style and classic cuisine, Mesh's charcuterie plate is a mouthwatering platter that nods to tradition but winks at contemporary. Classic, old world salumi--dry cured sausages sweet and savory--sidle up to Mesh's housemade Pork Belly Pie tenderly stuffed with Fischer Farms pork from Jasper, Indiana. Smoking Goose Pig & Fig Terrine and a hot link of Smoking Goose Duck, Pear, and Port Sausage round out the offering with grilled baguette slices, curried pear chutney, two styles of mustard and cornichons.

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