Ah, Bonge’s…

  • Posted on November 24, 2006 at 11:02 am

We had the pleasure of eating at Bonge’s Tavern in Perkinsville, Indiana on Wednesday. My parents, my brother Eric, and Larry and I piled into the Santa Fe and drove for what felt like fifty miles on country roads, passing farms and fields. Perkinsville is in the middle of nowhere, but it is definitely worth the trip.

Bonge's Tavern

We got there early, because there is always a long wait for a table. In fact, part of the Bonge’s experience is the wait–people tailgate in the parking lot for hours while they wait for a table in the 65-seat restaurant. It’s just that good. But on Wednesday, I think most people were saving their appetites for big Thanksgiving meals, because the restaurant was nearly empty when we arrived.

We got to catch up with Chef Tony, and he told us hunting stories and tales of black-antlered dear. It’s always fun talking to Tony, because he has such interesting stories and he seems to know everyone. He knows my parents’ neighbors better than they do.

Dinner was fabulous, as always. There are no paper menus, and the selections are listed on a chalkboard behind the bar. For an appetizer, we ordered the sauteed mushrooms and the oysters in Frank’s Red Hot Sauce. The mushrooms were a mix of portebellas, oysters and shitakes, sauteed with butter and garlic. mmmmmmm.

Wild mushrooms are delicious
Oysters in Frank's Red Hot

For my entree, I ordered the Moroccan lamb chops, served with couscous, and the daily side dishes–spaghetti squash and roasted potatoes. The lamb chops were rubbed with cumin and had a dollop of roasted red pepper butter atop each chop. I ordered them rare, of course, having learned from my grandfather that rare is the best way to eat lamb chops. The lamb chops were incredible–cooked to perfection, flavorful and tender. Larry had the elk filet, served rare. The elk was also excellent, not gamey at all.

Moroccan Lamb Chops

We were too stuffed for dessert, although it was really hard to pass up the sugar cream cake with blueberry topping, one of Bonge’s signature desserts.

Tony, keep doing what you’re doing, because we love it.

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