Wednesday, August 1, 2012

The Loft at Trader’s Point Creamery, A Year Later- Indianapolis

May 2012, another 12 months have passed and I’m once again in the great state of Indiana. This year things were going exceptionally well. I had introduced everyone to the glory of the Pimm’s Cup and the prep work was finished for a rousing Saturday night prerace feast. However, that still left the issue of Saturday lunch. I was researching places to go when Gabe suggested returning to Trader’s Point Creamery. After last year’s meal, I was all for it and Paul was game as well.

Armed with an open table reservation, it was just a short drive to Zionsville before we were facing the wooden giant of The Loft at Trader’s Point Creamery.  In a welcome sense of déjà vu, the blue ribbon cheese plate was the first thing to our table.
There may not have been any new choices for 2012, but there’s no denying the quality of Trader’s Point cheese.

In lieu of chicken and rice soup, it was a cup of corn and potato chowder before the entrée.
Served surprisingly close to room temperature, this chowder was still brimming with sweet corn and a creamy texture.

Last year, despite the allure of a grass-fed burger, I had thoroughly enjoyed a roasted pork chop. This time I was bound and determined to savor a patty of well-cooked grass-fed beef. Per the waiter’s recommendation, I ordered my burger medium rare and waited for the feasting to begin.
After a relatively long wait, my cheese covered burger arrived.
Off the bat, there was a poor patty to bun ratio, but I was more intrigued by the fact that the waiter was unable to find which cuts of beef went into this burger. I can understand if steak trimmings were used, but the lack of an answer was a bit annoying.
Sadly, any and all worries about cuts quickly evaporated as I bit into the desiccated patty. Never mind the sweet bun, the crispy & salty bacon, this grass-fed beef patty was past well-done much less medium-well.
With a corn-fed, high fat ratio burger, you might be able to get away with this temperature but grass-fed beef has little leeway and this burger suffered the consequences.

One bite of the burger gone, I pushed away the plate and looked for our waiter. When Paul pointed out the situation, the waiter was quick to find his manager. Extremely apologetic, the manager offered to bring us new burgers. Having waited the better part of an hour, we decided to skip the entree and move on to dessert. Going above and beyond, the manager removed the burgers from our bill, but what struck us as odd was how the waiter handled the situation. Making small talk before our dessert arrived, our waiter told us how restaurants often overcook the burgers and he usually orders his rare just to avoid this situation. While that’s fine advice, why would he say that after suggesting we order our burgers medium-rare?

Thankfully, there was some consolation in the form of a double chocolate milk shake.
Burger fiasco aside, Trader’s Point Creamery knows their dairy products. This milk shake was overflowing with rich chocolate flavor and was almost too rich to finish. I suppose that sums up my experience with The Loft at Trader’s Point Creamery. When in doubt, stick to the dairy or, at the very least, order your burger rare.

Loft Restaurant at Traders Point Creamery Address & Information

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