Not sure where this is going.....so lets get started

Have moved and lived around the world I have come home....to Indiana. All those years working in some of the worlds culinary hot spots I was constantly getting made fun of for being from the Hoosier state. One kitchen I was even called a Yankee. You know being from north of the mason Dixon line.



One of the trends that I loved being in those places was the little mom and pop places that served food that was made with love and concern for me the customer. And with that I am on a hunt. Culinary big game hunting. My prey.....that elusive non corporate, non chain, non out of the can restaurant.



The Criteria



1) must be and independently owned operation



2)There can no more than three operations and the owners must live in the town that the restaurants are located.



3)The menu must be written by the chef or the owners and must have original items....for example having a stir fry a chicken fried steak and a rueben on the menu will let us know you are out the can. There is no techinique there. Its all off the fryer and griddle.



4)A 40 mile radius from the circle will be used.



5)Money....I know I can go to the Glass Chimney and get all the criteria above but it will also cost me a paycheck to do it. The cost must be such that it will not require a second mortgage or Mel Simons salary.



6)And finally Is it someplace I would like to go to eat. The new restaurant up the street that serves State Fair food definately will not be getting reviewed


See ya around the table