Indulging... Locally

There are always new bars and hip joints for the Pretty People opening up on Milwaukee Street, Downtown. Nothing new. They come and go in a blink, many never having the chance to admire how much time & energy went into the design, function and then failure of their baby-business. I feel for those entrepreneurs who make a passion their job and then watch it dissipate in front of their eyes.

That's why I went to Indulge.

I would like to see a somewhat unique business succeed for a change. This is an atmosphere of fickle spenders (you know, the ones who would rather look good than spend good). OK, what does that mean? Spend money on things that benefit your environment, your neighborhood, your economy. Buy foods and products that are good for your body and the environment, not just pretty packages. That's what I mean.

So, what, if anything, does that have to do with Indulge? Little I guess. Except that's it's a locally run business by a family that invests money into our fair city. They are purposely using vendors from our city (Indulgence Chocolatiers (262) 510-9980) and seeking out some of the best products they can to give you the ultimate experience.

Does it work? Sometimes. The atmosphere at Indulge is classy enough. I hear they built it themselves, finishes and all. Used a lot of recycled materials, thought a lot about what makes us Food-Wine-Junkies enjoy a proper night out. I think it worked. Will it last? That I can't say. The wine list was extensive and complete with lovely verbiage about the textures and sensations you get from the experience of eating (see their sexy website, sans wine list http://www.getindulge.com/).

The Sommelier was a bright, thoughtful addition to this place. She doesn't exactly exuded confidence, but once you get past her age (she's young) and find out that she has a head for wine, it easy to like her decisions about the wine list. She's put a lot of her heart into her choices. They don't all make sense (there's not a tons of French in there, and the options for those that don't want a BIG wine are slight) but I'm sure they will appeal to most who will enjoy their glass with a pungent meat platter. She definitely needs some port or sherry options thrown in there, and I think her palette might expand if more knowledgeable people tell her that they like to try new things. So...go ahead. Speak up. Tell these wine stewards and waitresses and bar jocks that you enjoy something new and don't always want an enormous Cabernet or Zin. You'd like to see an average priced but decent Rhone Blend that goes well with a little cheese. Or maybe a Malbec that tastes mighty tasty with some cured ham. I bet they'll do it!

For now, enjoy Indulge for what it is. A new place with lovely ambiance and a tight wine list that is priced fairly well. And tell those entrepreneurs that put their blood & sweat into their passion, that you enjoy it (or don't) because that's why they do it. for you, my friends.

Enjoy Yourself!

BbV

Apologies!

Life...is...busy. You know it, I know it. Maybe I'm kidding myself that this blog thing is worth the time & effort. Here's a little blog-bit from another food/wine writer. Enjoy her sentiments, she obviously has time for such trivialities!

September 5, 2008
“Some useless information, supposed to fire my imagination…”Posted by Katie Pizzuto under Food/Wine Pairing, Ratings, Restaurants, Wine, Wine Lists [6] Comments
ONE OF A GAZILLION REASONS WHY RATINGS ARE USELESS:You’re sitting at a cozy table in the latest hip restaurant, you’ve just decided that you’re gonna give the Pomegranate-Glazed Duck Breasts a go, and now you’ve gotta tackle that tome they call a wine list. In your pocket there’s a cute little digital gizmo that can tell you what kind of a rating some of those wines got, but in the end, is that really what matters to you when you’re getting ready to order? Do you honestly give a crap that some Bordeaux or other scored a 94, or should you be more worried about whether or not a Bordeaux would even be a wise choice with that duck dish? To make matters worse, your dining partner has decided on the Sole Veronique, and trying to find a wine that will pair well with both dishes leaves you as confused as a fart in a fan shop.
I’m certainly not the first to say it, but points are utterly useless here. Not only because they don’t tell you if any given wine will complement your meal (or screw it up) but also because rated wines are NEVER tasted and reviewed alongside food. A poor wine choice will wind up disappointing you, and it may also irritate the line cook whose dish has been ruined by your sub-par performance in wine pairing!

If, by chance, the restaurant happens to have a capable sommelier, you may find the salvation you need. But if he/she extols the virtues of that $450 bottle while disregarding your subtle-but-piercing “no fucking way” stares, you’re nowhere. If there is no sommelier, and all you can go on is the recommendation of your pimple-faced waiter, who is more concerned with texting his girlfriend between runs than he is about what you should drink, you’re still screwed. In the end, experience is your only safe bet.

Wine and food are partners in a dance, and like most of you rhythmless white folk out there (you know who you are, with that bite-your-bottom-lip-while-you-cabbage-patch move), a poor partner will KILL your groove. So please, use those endless glossy pages of ratings for a birdcage liner, a fly swatter, fire kindling, packing material, or do what I did—recycle the wine magazines by making a wine tote out of them. Then, have a party. Make some food. Ask everybody to bring a different variety of wine. Experiment. Learn. Do it again. Learn some more. And for Christ’s sake, go take some dance lessons while you’re at it.