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| The Batali |
The Batali sandwich at Goose The Market in the historic neighborhood of downtown Indy literally gave me goose bumps. The Batali is named after Armandino Batali, father of the famous chef with the orange crocs. He is the founder of Salumi Artisan Cured Meats in Seattle where Goose the Market buys its salumi products.
The depth of flavors in the layers of soppressata, hot giardinara, spicy coppa, capocolla, provolone, marinated red onions and tomato preserves were so tantalizing. The provolone mellows the bite from the spicy meats that you simply can't stop eating. The first bite reminded me of my first true baguette sandwich in Paris. It is very rare when
I encounter a baguette made in the US that's as good as the Parisian version. At first I thought it may be the water in Paris, but the Batali's crispy exterior is as authentic of a French baguette as you can get. The baguette is from Scholars Inn in Bloomington, the home of Indiana University. Lets just say that biting into that last bite was a sad farewell to an epicurean delight.
Goose the Market, despite its short three year history, is an Indy institution. The deli/coffee shop occupies the main level while the enoteca is appropriately located in the market's lower level. The service at Goose had a small town feel - friendly and accommodating. You just had a sense that everyone that works here knew about their products and were also more than happy to assist every customer who walked in. Goose champions local products like an Italian grandmother would of her cooking.
The enoteca sold a wide variety of wines and a host of artisan brews from Indiana. I ate my Batali sandwich across the enoteca bar itself where I had a brief conversation about Goose and Indy with two college students from Davidson University in North Carolina. One of them, Jenn Brown, is from Indianapolis and she was a wonderful advocate for the market , her hometown and her college.
Goose is a full fledged market dedicated to its mission of providing its loyal customers with the best products. From Seattle's Salumi Artisan Cured Meats to Michigan's Palazzolo gelato, this place has got the whole local thing figured out. A definite must next time you are in Indianapolis.
Having been to Salumi in Seattle and knowing how good their meats truly are makes me want to venture to Indy just to try this sandwich. Wouldn't hurt to check out the new JW either.
ReplyDeleteThis looks good. If you're up in Northern Michigan's Traverse City check out "Frenchies Famous". Their pastrami sandwich and Banh Mi would rival this one. No lie!
ReplyDeleteWow; thanks for the kind comments George! We're honored you stopped by, ate our food, and took the time to document your visit!
ReplyDeleteA brief correction if we may: we did in fact name our Batali after Armandino, but as you well production from Salumi Artisan Cured Meats is quite limited. Currently we source our salume from a number of carefully selected artisan producers throughout the country, including some of our own.
That won't be for long though. Very shortly we will be opening an Indianapolis-based "meatry" and smokehouse we're calling the Smoking Goose, and it's from there that we will source all our meats. Smoking Goose will have a "Meat Locker," open to the public and borrowing a local brewery model, but we'll also have direct accounts to restaurants and (surprise!) hotels.
Next time you're in town, please swing by and say hello. We'd love to give you a tour of the new Smoking Goose facilities.
Thanks again George!
MS, One day I will make it to Salumi.
ReplyDeleteSally - On my next trip to TC, I will be there.
Goose - I am looking forward to my return visit. My first stop in Indy for sure. Yes, I did mention that the sandwich was named after Mario's dad.