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8 Surprises on Brown County Menus

This article is part of the Rediscover Brown County package in the October 2016 Indianapolis Monthly issue. For more on our favorite fall destination, click here.

The Farmhouse Café

You’ve had Creamy chicken salad flecked with rosemary and dill

Now try Crispy, classic Hoosier tenderloin with spinach, tomato, and onions

5171 Bean Blossom Rd., Nineveh, 812-988-2004,

Hobnob Corner

You’ve had Pot-roast sandwich with grilled onions, Swiss, and creamy horseradish sauce

Now try Duck breast glazed with honey and lime and sauced with San Dias chilis

17 W. Main St., Nashville, 812-988-4114,

Valentine's breakfast with my love.

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Pine Room Tavern

You’ve had Crispy Pine Room tenderloin on a brioche bun

Now try Reverend Peyton’s Big Damn Sammy with lamb, beef, smoky bacon, barbecue sauce, and feta (named after the popular local music group)

51 E. Chestnut St., Nashville, 812-988-0236,

That Sandwich Place

You’ve had Upper Income Baloney Sandwich Platter with fries and deviled eggs

Now try “Hi-Calorie” Salad with ham, Swiss, sunflower seeds, and sweet celery-seed dressing

15 S. Van Buren St., Nashville, 812-988-2355

BEST MOMENTS WITH BEST PEOPLE #GBI2016 #سالم_في_امريكا #SalemInUSA #Hoosiers #Indiana

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Gnaw Mart

You’ve had The thick, badass truck-stop pork tenderloin—one of Indiana’s best—which returned in 2014 after being unavailable for a spell

Now try Crispy, flaky fried pollock served with slender fries or thick-cut wedges

4946 Old State Rd. 46, Gnaw Bone, 812-988-4116

Tenderloin sandwich & homemade chips from a gas station in a town called Gnaw Bone…welcome to southern Indiana!

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Nashville House

You’ve had The decadent fried biscuits with apple butter, served alongside the famous fried chicken

Now try Hoosier smoked ham topped with melted cheddar

560 State Rd. 46 E, Nashville, 812-988-4554,

Adorable and empty. #thanksgiving #friendsgiving #nashville #indiana #NashvilleHouse #charming #adorable

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The Original Big Woods

You’ve had The famous smoky pulled-pork nachos

Now try Curry udon noodles with sautéed snap peas, scallions, meat or seafood, and sweet-and-spicy sauce

60 Molly Ln., Nashville, 812-988-6000,

Brownie’s Bean Blossom Inn

You’ve had Piled-high roast beef Manhattan, a daily special

Now try Some of the biggest pancakes in the state (order a stack only if you’re famished)

5730 State Rd. 135 N, 812-988-1147

"It's like this place is straight out of a John Mellencamp video" -Joel

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A graduate of IU’s Master of Fine Arts program in creative writing, Terry Kirts hails from a town in Illinois so small it didn’t have a restaurant until he was in the 8th grade. Since 2000, he’s more than made up for the dearth of eateries in his childhood, logging hundreds of meals as the dining critic for WHERE Indianapolis, Indianapolis Woman, and NUVO before joining Indianapolis Monthly as a contributing editor in 2007. A senior lecturer in creative writing at IUPUI, Terry has published his poetry and creative nonfiction in a number of literary journals and anthologies, including Gastronomica, Alimentum, and Home Again: Essays and Memoirs from Indiana, and he’s the author of the poetry collection To the Refrigerator Gods, published by Seven Kitchens Press in 2011.