Indy Cigar Bar

Forget the lectures about cigar smoking, I don’t care (seriously I don’t care).  I enjoy a good cigar and if you don’t like it, stay away from me when I’m smoking it!  If you like to enjoy a cigar and don’t like being relegated to the porch or garage I have a place for you to try.

Owned by Corey Johnston the Indy Cigar Bar is located at 3357 East 86th Street, directly across the street form the main entrance of the Keystone Mall.  It’s a perfect place to escape to when your wife/daughter (or both) decide they need some “mall time”.

Having heard my boss talk about “Corey’s” several times I knew I had to check it out.  I’ve since been there several times and have fully enjoyed each visit.  The thing that makes the Indy Cigar Bar different from other Cigar Stores is that this one serves hard alcohol (and beer).

This is not just any alcohol this is an incredible selection of bourbon and scotch that will pair well with your favorite smoke. On my last visit I enjoyed one of the best Bloody Mary’s I’ve had in a long time and saw a total stranger buy a war veteran a box of cigars to thank him for his service to our country (that was pretty cool).

The walk-in humidor has a hundred+ cigars to choose from so you’re sure to find something you’ll enjoy.  If you get hungry The Indy Cigar Bar has several sandwiches to choose from.  Each Wednesday you can get a King David hot dog for free when you buy a cigar.  I have not had anything to eat there but it’s on my list to try on a future visit.

When you purchase a cigar from the Indy Cigar Bar, and yes you need to buy a cigar not bring your own, the helpful staff will clip, cut, punch it to your requirements and toast it to perfection for you to enjoy. The newly expanded seating area gives you plenty of options on where to sit down and enjoy your smoke (and drink if you choose to partake).

Next time you’re in the area and have an hour to kill, be sure to check out The Indy Cigar Bar.  Be sure to tell Corey you heard about his place on IndyScan.com and try the Bloody Mary, it’s REALLY good!

The Indy Cigar Bar is open daily at 11am, closed Sundays

01/25/12 – [Updated a few things after publishing because I didn’t like the way it read…]

Carbonnade: Beef and Beer Stew

carbonnadeEnjoy this dish over fresh egg noodles and a glass of Chimay Red beer.  It’s rich and very flavorful.  I like to start this on Sunday around noon & enjoy for dinner later that day.  Leftovers reheat very well.  Never had enough left to freeze!

Ingredients:

  • 3 1/2 lbs chuck roast, cut into 1-inch pieces
  • Salt and freshly ground black pepper
  • 4 Tbsp butter
  • 3 medium yellow onions sliced about 1/4 inch thick (about 8 cups)
  • 3 Tbsp all-purpose flour
  • 1 1/2 cups chicken or beef broth
  • 1 1/2 cups (12 oz bottle) Belgian beer (Chimay Red works very well here)
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 Tbsp whole grain mustard
  • 1 Tbsp brown sugar

Directions:

1 Pat beef dry with paper towels, then season well with salt and pepper. On the stove top, heat 2 tablespoons of butter in a large heavy bottomed dutch oven over medium-high heat until hot, almost smoking. Working in batches, brown the meat, without stirring, about 3 minutes on each side (do not stir, give the meat an opportunity to brown well). Transfer browned beef to a separate bowl.

2 Add 2 tablespoons butter to dutch oven; reduce heat to medium. Add the onions and 1/2 teaspoon of salt; cook until onions are browned, about 15 minutes. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes. Stir in broth, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay, browned beef with any of the accumulated juices, and salt and pepper to taste. Increase heat to medium-high and bring to a full simmer. Reduce heat to low, partially cover, let cook for 2-3 hours until beef is fork tender. (Alternatively can cook in the oven at 300°F.) Stir occasionally, scraping up anything that is sticking to the bottom of the pan. About half an hour before it finishes cooking, add the mustard and brown sugar. Adjust seasonings to taste.

3 Discard thyme and bay leaf. Adjust seasonings with salt and pepper to taste and serve. Can serve plain, with potatoes, over noodles, or over French fries.