C Supper Club

An exclusive North Indianapolis supper club with fine dining by invitation only.

Reviews

March 2015

On a cold winter evening in early March, this critic found himself sumptuously feasted at C Supper Club, a little known but highly regarded micro kitchen in North Indianapolis. The chef at C is one of Indy's brightest upcoming hosts who has a flair for matching spectacular local ingredients with classic techniques and amazing taste.

The meal began with a traditional antipasto platter, and the quality and imagination of its selections made it truly memorable. C partners with Goose the Market, the retail venue of local charcutier Chris Eley, whose offerings prepared at The Smoking Goose are well known throughout the city and have gained national attention in gustatory circles. This particular platter had three selections that were perhaps the best of their types ever enjoyed by this critic: Dodge City Salami, which looks deceptively like the Genoa classic, exploded with anise flavor, which is produced in this velvety salume by a massive infusion of fennel pollen; Prosciutto Rossa was delectably nutty with none of the strong pork flavor that sometimes plagues even the best of Parma's hams; and a crumbly wedge of Bleu de Termignon had just the lightest perfume of Roquefort in a cheese as mild and grassy as a great English farmhouse cheddar. The addition of a glass of Prosecco was a welcome pairing that served both as apertif and palate cleanser.

As I remarked to my fellow guests, I would have left happily after the antipasto, but in reality things were just getting started. The chef at C produced to our delight a martini glass for each of us filled with a wonderfully light veal, Italian sausage, and ground beef meatball covered in a bright, chunky homemade marinara, which warmed our bellies against the unseasonably cold night. We were hardly finished when appeared a peppery crostini of baby arugula, gorgonzola, roasted garlic, and just a touch of honey. This amuse-bouche was a great transition to the pasta course, which was among the best things this critic has ever eaten.

Beef Cheek Ravioli...It's hard to describe how tantalized I was just by the prospect of eating such a homemade raviolo, but when I saw the bottle of Tedeschi Amarone that was to accompany it, I became positively giddy. The experience itself did not disappoint: the ravioli were tender and silky, filled with the creamiest beef cheek mixture that oozed richness in a sauce of brown butter and aged balsamic vinegar, and the wine was like a dark, velvety dream with the intriguingly sour finish for which Amarone is so well known and that cut through the decadent beef cheek like a vanilla and cherry gondola paddle.

Unfortunately this critic happily floated away on that gondola and was unable to do justice to an excellent Osso Buco served with creamy Orzo and garlicy bread that followed.

After dinner was dedicated to espresso, Pappy Van Winkle (what can I say about it that isn't known?), and a variety of gelati (Tiramisu was my selection, even though I don't remember much about it).

Suffice it to say that this critic looks forward to C's next offering!

February 2016

This critic recently had the good fortune to find himself back at C Supper Club for a special night in honor of some Northern Indiana sports legends.

As usual, the hosts at C showered their guests with an abundance of hospitality. The evening started with tangy goat cheese and velvety marinara cream on Italian pita matched with a superb and refreshing Prosecco cocktail that was like a sparkling white Sangria vacationing among the citrus of the Amalfi coast.

The meal had hardly started when appeared a truly stunning Bay Scallop in a saffron and garlic infused white wine beurre blanc, which was flecked with sweet shards of carrot. This critic would love a thermos of that sauce for his next cozy night by a fire.

The chef at C then displayed his versatility and grace by meeting the needs of an inter-faith guest list with Sicilian Sea Bass, Salmon in Cartocchio, and an Ancho glazed veal chop that brought a welcome meatiness to the noses if not the palates of those abstaining. These were paired with tender locally handmade gnocchi that danced in Sorentine tomato and herb sauce, garlicky spaghetti squash, and roasted fennel, which added a delicately sweet licorice scent to the roasted fish. Hearty grilled ciabatta slathered with olive oil and garlic mopped up all the succulent juices.

Tedeschi Amarone and Carlisle Zinfandel more than held their own against this rich fare.

Delightfully syrupy homemade Limoncello and creamy Tiramisu were the perfect endings to the meal, and they acted as gateways to the ocean of bourbon that subsequently flowed.

The guests and this critic left happy, humbled, and infused with joyful hopes for future opportunities to sample offerings from this expertly-run establishment.

February 2017

This year's visit to C Supper Club was another one for the books.

The guests arrived at the end of their annual pilgrimage in a reversal of past custom. They had already spent two days satisfying their cravings. No matter. The hosts at C were up for the challenge.

As old fashioned cocktails were poured, succulent Ragu Bolognese bites wrapped in delightfully crunchy filo began the tasting. The chef wisely had used the previous Super Sunday to meld tomato paste, wine, heavy cream, choice meats, celery, and other aromatics into this luscious mixture that only improves with time.

Next came a grilled ribeye, caramelized onion, and melted provolone toast that was like Philly Cheese Steak gone to graduate school. Drizzled fresh parsley oil made the rich meat and cheese sing green. Justin Cabernet Sauvignon harmonized with oaky hints of licorice and plums.

Insalata Caprese cleansed the palate with peppery arugula and the sweet tanginess of balsamic covered Roma tomatoes. An Incanto Chardonnay and Pinot Grigio blend further cleared the way for the main course.

Perhaps no greater affirmation can be given a cook than that his children prefer his fare to a restaurant, and the Rigatoni with Filet Mignon and creamy tomato sauce that followed made such a choice easy to understand. The volume of the dish was turned up by a generous addition of pepper flakes that made sure the guests still were alert. A neat bundle of tender haricots verts tied with crispy bacon was a whimsical and delicious side. Crusty grilled ciabatta fettunta and Tedeschi Valpolicella completed this hearty Old Country inspired course.

Dessert was a combination of gourmet cupcakes and cookies that the guests happily soaked in the finest Bourbon on reserve.

The excellence of this kitchen makes its humble devotees continue to look forward to its future profferings.