Keystone Deli


2344 East 53rd Street

Well, if ya’ll don’t know by now, I am a southern boy who just did not like warm weather, so I married me a northern girl and transplanted myself North of the Mason-Dixon.  But, I do miss some things from the South.  There are these little breakfast joints that are open way too early and close just after lunch.  Some of them still serve their hearty wholesomeness on melmac.  I believe it does make food taste better for some reason, but it is not a pre-requisite for a fine dining experience.  These dives have their own feel, clientele and even their own smell.  The waitresses know how to care for customers and the cooks can flat sling it like no one else.  It’s a good thing I walked into the Keystone Deli, because I can take that nostalgic trip down south much closer to home.  There’s shortening in the biscuits and they will have to serve some of the breakfasts on 4 separate plates.  You might as well call it a buffet.  The pancakes are killer, the baked apples will make you want to call your mom, and you can choose from ham, Bacon, sausage…do I really have to say more? Get in your car, turn on you gastronomic positioning system and get going.  They close at 2.  Tell JFK and Sinatra I sent you.  They will treat you well.

Magick Skillet


I was at the Midas in Anderson recently talking to Tom, one of their managers.  He said that one of the best tenderloins around could be procured at the Mounds Mall food court. Now, I like food court food, but people need not mess around with the tenderloin.  It is a sacred art, especially in Indiana.  I was skeptical at best, and made a b-line for the mall.  I could not believe what I saw a few minutes later…an Indiana state-shaped tenderloin that had been rolled in flour, seasoning and potato chips.  My, my.  It is worth the drive.  These guys started their culinary creations in a flea market, and have upgraded to the food court.  They hope to have a food truck one day.  They can park that bad boy on the street in front of my house.  That’s what I’m talking ’bout.  (The chicken tenders are done the same way.  Take the family.)