Hubs and I stopped at Brugge Brasserie to purchase tickets for an event that we’ll be attending in April (side note – this event is sold out!) I personally can’t step near Brugge without wanting mussels, so we decided to dine their for lunch before running errands that afternoon. The restaurant wasn’t busy (yet) and we were immediately sat in the main dining room.
We each ordered a beer while we waited for our lunch. I love the beers at Brugge – they have a great craft taste and are all refreshing in their own way. I ordered a Single, which is a slightly lighter variation of the Triple de Ripple that my husband ordered. The Single was an Amber, slight tones of berry and delicious with every sip. Higher in alcohol, the Triple de Ripple has the warming aspect of a true Belgium Triple but is still refreshing. I ordered another Single during the meal while hubs switched over to the Black, a molasses tasting beer with tones of coffee to his taste. All delicious.
For lunch, I ordered what Brugge is known for: mussels. The moules frites is always great, no matter the cooking style you select. I ordered the Prince Edward Island mussels, which is nearly two pounds, with the Red Curry cooking style. The mussels were fantastic, with not a single unopened mussel present, meaty and delicious with every bite. I love to let them soak in the liquid, which this time around, had a bit of spice from the red curry. The broth was bursting with flavor, shreds of Thai basil floated and gave a fresh flavor to the coconut milk scented broth. Not only did I let the mussels soak, I also took the warm bread and soaked up as much liquid as I could. You can order some more for a small price, but my stomach was bursting after I ate all of the mussels and frites that I was served. The frites (fries) are served in a cone and lightly fried and heavily seasoned with salt. With the two dipping sauces that come with your meal, you can’t go wrong (though I dip my fries in the broth too). I had the garlic aioli, a creamy mayo based sauce that is garlicky in all the right ways, as well as the poplar syrup and French dijon, a slight mustard spiced vinaigrette that is thick and perfect for the fries.
Hubs ordered the steak and eggs – an entree we actually had at the last beer event at the Brugge. The steak was a little underdone to what hubs ordered, but still great in flavor with subtle seasoning. Rather than having the steak served on a bed of frites, hubby has preference to order them on the side so he can get the most out of their flavor with his dipping sauces (he too ordered the garlic aioli as well as the homemade ketchup). The eggs were fried, over easy, so all of the yolk pours over the steak as a creamy component. It was as delicious as it was the first time we had it.
Brugge is a place that many people have been and I have never heard a bad thing said about the establishment. The service is always great, laid back but spot on. The atmosphere is casual and comfortable, allowing you to really focus on the food. The ingredients are fresh and simple – everything that great food should be. If you haven’t been yet, go now. Oh, and if you haven’t tried the crepes, the too are delish.
Brugge Brasserie * 1011 E. Westfield Blvd. * Indianapolis, 46220 * 317.255.0978