DINING: Zionsville restaurant moves to Main Street

Back to TopCommentsE-mailPrintBookmark and Share
Dining - A&E

I never dined at Patrick’s Kitchen and Drinks (175 S. Main St., Zionsville, 733-8755) when it was part of a Zionsville strip center. No doubt I’ve missed many worthy restaurants because I didn’t notice them tucked away next to a Marsh or squeezed between a Hobby Lobby and a Factory Card Outlet.

Now that Patrick’s is newly replanted in downtown Zionsville, though, it’s likely to be on the radar of more diners like me. Which is good, because on my visit, the homey pub demonstrated as much commitment to creating a comfortable environment as it did to crafting quality comfort food.

ae-patricks05-1col-1col.jpg Steak Arepas are popular at the bar or before an entrée at Patrick’s. (IBJ Photo/ Perry Reichanadter)

The menu changes regularly, so many of the specifics of our meal may be irrelevant by the time you read this. Still, the Steak Arepas ($11.75) and the Brick Street Blonde Chili ($4.25/$5.75) are likely to stick around. Neither was served at an appropriate temperature, so I didn’t get maximum impact from them, but otherwise both showed a high degree of kitchen care. The arepas featured slightly spicy marinated steak, roasted red peppers and avocados on cornmeal pancakes. The latter mixed pork loin in a flavorful blend of green chiles, white beans and cheese.

We stuck with the basic Margherita variety of Patrick’s Flatbreads ($10.75), which benefited from a terrific house-made crust and a smart mix of three cheeses and fresh basil. Island Shrimp ($7.95) was less exciting, even with a pineapple-cucumber salsa.

Patrick’s did well by its meats, with the American Lamb Chops ($26.75) giving ample evidence why there was only one order left when we arrived. Two center-cut chops were charbroiled to just the right degree. Patrick’s Ribeye ($23.50) was equally fine. Like the chops, the angus beef was surrounded with grilled vegetables and house salad and bread. The desserts were notable, with Key Lime Pie ($6) served on a pastry crust rather than the now-default graham cracker base, and Hummingbird Cake ($6) never letting the pineapple, banana, cinnamon chips or cream cheese frosting dominate.

Menu aside, the toughest decision at Patrick’s might be whether to sit in the intimate fireplace room or the more jovial room near the bar. Or if you want to book a last-minute room at the upstairs bed-and-breakfast rather than driving home.•

—Lou Harry


First in a month-long series of looks at new north-side suburban restaurants.


Post a comment to this story

We reserve the right to remove any post that we feel is obscene, profane, vulgar, racist, sexually explicit, abusive, or hateful.
You are legally responsible for what you post and your anonymity is not guaranteed.
Posts that insult, defame, threaten, harass or abuse other readers or people mentioned in IBJ editorial content are also subject to removal. Please respect the privacy of individuals and refrain from posting personal information.
No solicitations, spamming or advertisements are allowed. Readers may post links to other informational websites that are relevant to the topic at hand, but please do not link to objectionable material.
We may remove messages that are unrelated to the topic, encourage illegal activity, use all capital letters or are unreadable.

Messages that are flagged by readers as objectionable will be reviewed and may or may not be removed. Please do not flag a post simply because you disagree with it.

Sponsored by

facebook - twitter on Facebook & Twitter

Follow on TwitterFollow IBJ on Facebook:
Follow on TwitterFollow IBJ's Tweets on these topics:
Subscribe to IBJ
  1. I'm a CPA who works with a wide range of companies (through my firm K.B.Parrish & Co.); however, we work with quite a few car dealerships, so I'm fairly interested in Fatwin (mentioned in the article). Does anyone have much information on that, or a link to such information? Thanks.

  2. Historically high long-term unemployment, unprecedented labor market slack and the loss of human capital should not be accepted as "the economy at work [and] what is supposed to happen" and is certainly not raising wages in Indiana. See Chicago Fed Reserve: goo.gl/IJ4JhQ Also, here's our research on Work Sharing and our support testimony at yesterday's hearing: goo.gl/NhC9W4

  3. I am always curious why teachers don't believe in accountability. It's the only profession in the world that things they are better than everyone else. It's really a shame.

  4. It's not often in Indiana that people from both major political parties and from both labor and business groups come together to endorse a proposal. I really think this is going to help create a more flexible labor force, which is what businesses claim to need, while also reducing outright layoffs, and mitigating the impact of salary/wage reductions, both of which have been highlighted as important issues affecting Hoosier workers. Like many other public policies, I'm sure that this one will, over time, be tweaked and changed as needed to meet Indiana's needs. But when you have such broad agreement, why not give this a try?

  5. I could not agree more with Ben's statement. Every time I look at my unemployment insurance rate, "irritated" hardly describes my sentiment. We are talking about a surplus of funds, and possibly refunding that, why, so we can say we did it and get a notch in our political belt? This is real money, to real companies, large and small. The impact is felt across the board; in the spending of the company, the hiring (or lack thereof due to higher insurance costs), as well as in the personal spending of the owners of a smaller company.