Just when you think nothing's perfect....

It was a fine alignment of stars that had us back in the saddle of culinary perfection again.

That's right, I'm talking about Bartlett's Gourmet Grill and Tavern in Beverly Shores, Indiana.

I honestly wasn't thinking about food at all when we set off for the exercise club after work. I was going to put in my 40 laps in the pool, and maybe scavenge the freezer a bit for anything to get by on when we got home, ever mindful of the calories awaiting me on the day that I imagine might be considered a holocaust of sorts by turkeys.

I told Mary I could be interested in a couple carry out items from a couple places on the way home that do carry out well. But there she was, her phone connected to exercise club wifi in the club lobby, in the hunt for something better than typical.

That's when she mentioned Bartlett's.

We'd been there and been wow'd before. But for not a while, through reasons inexplicable. I'll chalk it up to how stuff happens.

Anyway, I knew that whatever was going on there would be quality, and of course relished the thought of the only Hacker-Pschorr tap I'm aware of in this part of the world. But then she said the magic words: "Eight dollar build your own pasta special." And that was that.

Not that I'm a big pasta fan. But I was just in the mood, both for the food and the price. I locked in and mumbled the word 'Engage!'

We arrived lickety split, and seated ourselves at the bar where Kaleigh was poised to serve.

I did my best to not order my pint of Hacker-Pschorr too quickly while perusing the menu. Indeed, the "build your own pasta" option was in play. But the menu had other plans for us. After a few sips of my favorite golden nectar, we settled on a Bartlett's burger with dill potato salad for Mary, and the flatbread special for moi. And of *course* we were going to share.

How do I say this? Perhaps my reference to the "Orgasmatron" in Woody Allen's "Sleeper" (while staring at the cylindrical refrigerator in the corner of the bar) set the stage. Let's just say it felt like one big climax from start to finish.

The burger was fantastic, the meat cooked the way a medium should be cooked, juicy and slightly pink. The toppings actually stayed between the meat and the bun for the most part, which to me suggests a law of physics or two were defied. But I appreciate that. The potato salad was a dill lover's heaven. Excellent all the way around.

But as good as the burger was, the flat bread was all that and more. I'm not remembering exactly what went into it, although Vietnamese spiced pork comes to mind. And there were definitely pickled jalapeño peppers, which I adore. But add a heaping helping of the right cheese melted just so, and maybe the slightest hint of barbecue sauce in the meat, and we're talking about it deserving at least misdemeanor charge for coming just a bit too close to pearly gates grade. I mean, no flipping way - it was just plain incredible.

So there I was, initially patting myself on the back for clinging tightly to my latest food reduction wagon of sorts, suddenly and helplessly throwing all calorie conservation thoughts to the wind. We ate everything off both plates but one frightened slice of dill-drenched red potato. I enjoyed two pints of Hacker, and Mary a couple decanters of a fine Chianti. (And, yes, we *will* be there next Monday night for their tap beer special!)

As great as the food and drink was, the intangibles scored major points as well. The ambience was superb at the bar - quaint surroundings lit to perfection. Our bartender and server Kaleigh was an absolute delight, transporting our food straight from the chef's hand the instant it was available. She was fun to converse with as well, talking up a recent beer festival in Valparaiso, and singing the praises of IPAs.

And then there was the magic factor. I'd become quite enamored of Old Rasputin Imperial Stout in the last few months, imagining I was the only one who know about it. Well, lo and behold, I mentioned it to Kaleigh, who nonchalantly said, "Oh yeah, we have that..." pointing to the Bartlett's selection of tap beers. Say *what*? Here I've been drinking my Old Rasputin out of the bottle, and a local establishment has the intelligence and sensibility to serve it on tap!

When I finally awoke, I found myself in heaven.

And so will you. Find a way to get to Bartlett's. From food to people to drink, it's the complete dining package.

Bartlett's; A Buckin' Good Time, Indeed!

I first meandered onto Rt. 12, in the spring of 08’ while looking for a new place to call home. I stopped in at Chesterton Indiana and was immediately enamored with the small town charm and thought, “yeah, this would work.” But then I remembered just a little bit further north was a campground I had stayed at in 05’ and a nature retreat I had taken part in down the road on Rt. 12. Curiosity of the past got the best of me and I found my way to 12 heading east. In many ways I never turned back to the south or to the west. Now, right off of 12 is where I call home! So, then where does Bartlett’s come into play?

There have been far too many times Saturday Night Stever and I have traveled along 12. The scenic route is breathtaking no matter what season you are in. Nature unfolds before your eyes. Travelers from near and far use this simple 2 lane highway as their thoroughfare and just like us, their senses are awakened. No hustle, no bustle, just you and Ahhh!

There is one place on the south side as you enter into the Beverly Shore section of 12 that has piqued our interest for a couple of years now. A small establishment with a big buck downing a beer. Aside from the interesting logo, is that the parking lot was always full! To me that it is an indication that either they have really good beer, or really good food, or maybe both! Well, this past Friday, the Buck Beckoned and we took the bait.

Upon walking in to Bartlett’s we discovered an establishment that was a mix of Northwood’s traditional and Lincoln Park, artesque. Our server was Melanie. She was very kind, helpful and knew the lay of the land. Steve became elated as he discovered that they carry Hacker Pschorr Weiss. A glorious wheat beer that is rarely found in these parts! After delivering our libations, our server started us off with a “charcuterie plate” which was spectacular. The selection of cheeses, sliced beef tenderloin, french bread, assorted pickled treats and roasted peach and jalapeno’s was a perfect addition to the selection already mentioned. In addition to these delicacies was elk sausage. While Steve shared that the elk was good, I did not indulge as that is not my thing, but to the more adventurous it is very good to know.

For our main courses we chose recommendations by our server. Her suggestions were based upon the more traditional and long standing items on the menu. Before I go too deep into our eats, let me make mention of the very well-laid out menu. Very nice for someone who is dining at the place for the first time. Okay, on to the eats…Steve ordered a chicken schnitzel, which he found to be delightful. As for me, I had a hankering for steak. The beef tenderloin on the charcuterie plate,(which was outstanding) left me wanting a little more of the red. So, I went with the bistro steak frites. Needless to say, I wasn’t as satisfied as Steve was with his, or I was with the charcuterie board. It isn’t that it was not cooked correctly, or anything like that, it is just that there were way too many shoestring potatoes and it overtook the entire tasting. I had to dig too deep to get to the vegetables and the meat to potato ratio was way off kilter. Equally the vegetables served did not blend well with the frites or the steak. Aside from that the experience was outstanding.

One of the things that stand out above all the aforementioned was that Hugh Kirk, the dining room manager took the time to stop by and chat with us. His welcoming presence matched that of our server. Good customer relations goes a long way. I am certain that the hospitality, fine food, ambiance and libation selection is why the parking lot is always full!

Its claim to be “gourmet” is indeed true! Where else can you get an outstanding charcuterie? Along with fine food, great libations, and warm atmosphere are the many additional happenings at Bartlett’s. Steve and I were especially intrigued with the live music offerings. Considering that we are live musicians, that aspect captured our attention. Check out Bartlett’s current event schedule here.