I can recall that before Mesh on Mass Ave. even opened its doors, there was a lot of hype about the new establishment. The location formerly known as Scholars Inn, was under lock and key and regular Mass Ave.-goers, foodies and those who simply enjoy fine dining waited patiently for the big reveal.
The finished product is pretty darn amazing, and since opening its doors this restaurant has been the talk of the town.
Unlike many modern restaurants that offer uber swanky food you can barely pronounce, Roddy Kirschenman, general manager, told me that Mesh was created to appeal to a broad spectrum of people and serves contemporary American comfort food with world influences here and there.
Mesh’s cuisine is innovative, but it doesn’t really deviate from the familiar. The comfortable chic atmosphere makes it easy to linger there all night chatting it up with friends, co-workers or that special someone.
I visited the establishment one Sunday afternoon with some girlfriends and not only were the prices more reasonable than I expected, the service and the food was unbelievable. I especially liked the fact that we were able to catch up with one another and be chatty without customers or the staff giving us “the evil eye.”
Between gossip, we nibbled on chicken lollipops, pommes frites (French fries), and crab cakes. The chicken had a wonderful sauce covering the meaty chicken legs and the crab cakes were cooked perfectly. The pommes frites had special housemade sauces for dipping, which is a new trend many restaurants are following these days.
For my entrée, I ordered the steak sandwich with sweet onion relish, roasted tomato, gruyere cheese, spinach, sweet corn aioli loaded on Cuban Water Bread. It sounds fancy, but was a wonderful blend of flavors. My medium well steak was cooked exactly as I had ordered it and was juicy and savory.
I was tempted to order the Millers Farms Amish Chicken, which my friend ordered, and it is definitely a dish I’m going to order the next time I visit Mesh on Mass Ave.
We ate off their lunch menu but their dinner menu includes our sampled items and more.
The Millers Farms Amish Chicken did look delicious, but I may also have to consider the boneless short ribs, pork Bolognese or sea scallops.
Mesh on Mass Ave has a full bar downstairs and upstairs and creates seasonal drinks. For spring, make sure you check out the Aperol Spritz consisting of Prosecco, Aperol Orange Liquor and soda.
Furthermore, I hear their Sunday brunch is quite spectacular. Once Indianapolis gets some steady warm weather, I’m almost positive Mesh’s patio will be packed.
