Peeking Into the Future at Warsaw’s One Ten Craft Meatery

One of my favorite new restaurants in my hometown of Warsaw, Indiana is One Ten Crafter Meatery, a fine dining establishment sans the pretentiousness that “fine dining” normally implies. I had the opportunity to sit down with its owner, Jason Brown, as he paused a moment to take a look at what the future held for his restaurant.

Included among the subjects we discussed was the approval for a three way liquor license and how the restaurant planned to incorporate that into the menu (because after it’s all said and done, I’m a cocktail guy at heart), the new fall menu and the possibility of adding outdoor dining.

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Jason Brown, the owner and chef at Warsaw’s One Ten Craft Meatery. Photo provided by One Ten.

With the arrival of fall comes a new menu and this one will be the fifth one since One Ten opened its doors. Our craving for comfort food increases and being a “meat and potatoes” kind of place, this gives the staff at One Ten a chance to have some fun integrating the seasonal cravings into the menu. Some of the dishes stay fairly consistent including the bone-in ribeye with plum reduction and the ever popular “Flight of the Bacon,” a sampler of three different types of bacon served with buttermilk biscuits and creamed honey.

This version of One Ten’s fall menu will offer “Smoked Duck,” a 7 oz. cured Maple Leaf duck breast and a second bacon flight, the “Bacon Trail,” which will feature lamb, jowl and duck bacon with dried fruit and sorghum. Outside of that, customers can expect lots of fall flavors, hearty salads and some unique dishes like beef sweetbreads, bison, and rabbit.

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“Smoked Duck” – 7oz. Cured Maple Leaf Duck Breast, Pickled Fennel, Creamy Roasted Farro, Carrot Puree, Sautéed Oyster Mushrooms (served with side of your choice). Photo provided by One Ten.

One of Brown’s favorite items on the new menu is the “Thanks-Chicken,” a slow roasted half chicken from Hawkins Family Farm with cranberry reduction, cornbread stuffing, gravy, carrots, onion strings and green beans. “It’s basically Thanksgiving dinner with chicken.”

New cocktails will be on the menu as well and will feature a warm apple cider with bourbon and “The Dharma Bum,” a whiskey, cocoa and bacon (yes, bacon) concoction perfectly melded to the fall season.

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“The Dharma Bum” Sam Houston Whiskey, Demarara, Cocoa Bitters, Mole Bitters, Shaved Cocoa, Bacon. Photo provided by One Ten.

As far as the future is concerned, it’s as bright as the color of the leaves blanketing the trees outside One Ten. Outdoor dining is in the plans but it’s too early to discuss it at this point. “All we can ask is that if you want more downtown outdoor dining, please let your city council members know,” stated Brown.

Unique meads and ciders are still on the drink menu as the bar program continues to expand with the addition of cocktails and beer. “Since getting our 3-way license, we’ve been able to expand our creativity by having more options at our disposal and have been able to offer more of what our customers are seeking when they’re dining,” Brown remarked.

“We want people to feel comfortable and hang out and sip on a cocktail or two. We put the same amount of effort into our drinks as we do in our food.”

The monthly Chef Boxes are still being offered out of their Market. Fully prepped meals that come with a recipe card to be prepared at home, the boxes work really well for people who like to cook but want to cut out the time spent shopping and prepping, a nice convenience to have during the upcoming busy holiday season.

Cooking classes start up again this month and interested attendees can check One Ten’s Facebook and Instagram pages for the latest updates. Offsite catering and events in The Vic keep Brown and his staff hopping but he’s looking forward to what the future brings. “It’s been a whirlwind since we’ve opened One Ten and we are excited for what our next year has in store.”

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