(Massive Amounts of) Food for Thought

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Those estimated 150,000 Super Bowl visitors will be in dire need of satiation—and hundreds of Indy-area restaurants are getting prepared. Chris Clifford, director of operations for St. Elmo Steakhouse (127 S. Illinois St., 317-635-0636) and Harry & Izzy’s (153 S. Illinois St., 317-635-9594; 4050 E. 82nd St., 317-915-8045) anticipates going through 600 pounds of shrimp and more than 80 pounds of horseradish during the event’s Thursday-to-Sunday crush. “Our supplier, McFarling Foods, will keep an extra 400 pounds [of shrimp] aside ‘just in case,’” says Clifford. Daily deliveries will arrive downtown between 2 a.m. and 6 a.m.

Daniel Wheeler, kitchen manager at Buffalo Wild Wings (7 E. Washington St., 317-951-9464), will be armed with 2,000 pounds of chicken wings for the big game—four times the amount the restaurant usually orders. Even Northside restaurants such as H2O Sushi (1912 Broad Ripple Ave., 317-254-0677) are upping their food prep. The chef/owner duo Eli and Nicole Anderson will have an extra 10,000 oatmeal shagbark cookies baked up for the tailgating festivities at Sun King Brewery (135 N. College Ave., 317-602-3702). SoBro’s Recess (4907 N. College Ave. 317-925-7529) and sister restaurant Room Four will be open for lunch during Super Bowl week (Jan. 31-Feb. 4), serving Room Four’s a la carte fare in both spaces. Chef Greg Hardesty is thinking along the lines of game-day grub, like Buffalo Chicken Lettuce Wraps and Idaho Potato Nachos. We can’t wait to see his take on the lowly (but increasingly expensive) chicken wing!

Photo: The 1933 Lounge at St. Elmo Steak House

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