The Holy Cow Restaurant, Nashville, Indiana

The Holy Cow Steakhouse and Grill is located just off of the main drag in Nashville, Indiana.  It’s a locally owned restaurant, and is regionally famous for their great steaks and specials.

Nashville is a very busy tourist town, and Holy Cow is one of those restaurants that visitors return to time after time.  They’ve certainly earned the repeat business and loyalty of many folks in the area.

The restaurant itself reminds me of an old barn…with exposed timbers in the ceiling, and hardwood floor, and the condiments on the table are held in grain scoops…which I think is a nice touch.

The Holy Cow Steakhouse and Grill is an all ages, smoke free restaurant, with family dining, and a small bar near the back of the restaurant.

Although it’s a steakhouse, they do have a few other dishes on their menu, including a tenderloin sandwich, which they offer either breaded or grilled, and, of course, I chose the breaded.

After hearing folks absolutely RAVE about their steaks, I was really looking forward to trying their breaded tenderloin.  I had very high hopes.

So, how was it?

The breading was very good indeed.  Light, crisp, and flaky,  not quite the best breading I’ve EVER had, but certainly above average.  The meat was coated evenly with the breading, not too thick nor too thin, and it stayed crisp, not getting soggy throughout the life of the sandwich.

I wish I kind things to say about the meat itself, but I really don’t.  This was the case of an above par sandwich done in by a sub par piece of meat.  The first bite included a significant piece of gristle, and while I found no gristle in the rest of the meat was pretty well bland and tasteless.  Not objectionable,  just bland.

Add to that, the fact that the sandwich wasn’t dressed like I ordered it, it was a disappointment.

In all fairness to Holy Cow, their steaks are awesome.  Everyone I’ve talked to raves about their Ribeye especially, and their sirloin gets high marks, also.  If you’re looking for a good steak in Nashville, I’d say this is the place to go.  If you’re looking for a good tenderloin sandwich, not so much.

The Holy Cow breaded tenderloin sandwich is priced at $8.95, and that includes an order of steak fries, which were quite tasty.

Overall, I’m going to give the Holy Cow breaded tenderloin a 2.5 out of 5 bites, it’s an average tenderloin sandwich.  It’s better than a pork fritter that many restaurants sell as a tenderloin sandwich, but not by much.  If you’re going to Holy Cow, do yourself a favor and treat yourself to a steak. 🙂

The Holy Cow is located at 101 E Washington in Nashville, Indiana.


7 thoughts on “The Holy Cow Restaurant, Nashville, Indiana

  1. I really like the breaded tenderloin at the Hob Nob Corner restaurant in Nashville, IN. Give it a shot if you’re ever in Nashville again 🙂

  2. Awww geez, I just now saw that you already went there…sorry! I’m glad to see that the tenderloin expert gave them a thumbs up, though 🙂

  3. By far, and not even in the same universe as the rest of these pork-from-a-package places being mentioned here, the best Pork Tenderloin in Nashville, in Brown County, and even in the whole Hoosier state can be found at the Bushman Brewhouse. It seems that thetenderloinconnoisseur likes to visit the main street, fast-food, pre-cut, pre-tenderized, pre-packaged, generic places instead of going out in the woods and finding the true quality, true flavor, and pure satisfaction of a hand-cut, hand-filleted tenderloin that’s been seasoned to perfection, and breaded by the Gods. I’ll put the Bushman Brewhouse’s Famous Hoosier Breaded Tenderloin up against any in the world. Even Germany can kiss our wienerschnitzel!

  4. Comment#5 was left by the owner of the “Bushman Brewhouse”, just the sort of backstabbing remark I’d expect from that A-hole, who by the way buys his sh*t from Sam’s Club.

    • 1.) Al, it’s not bragging if I back it up every day – day in and day out. Find me a better tenderloin than ours and I’ll admit it.
      2.) The reason we use Sam’s for our tenderloins is that it allows us the luxury to handpick the exact size, color, and fat content that we want and need to make Indiana’s best Tenderloin. When you buy from Sysco or Gordon’s or any of the normal restaurant suppliers you get a box full of whatever they send. We tried it, the quality couldn’t begin to compete with Sam’s. It wasn’t even close. Your comment shows how little you know about making tenderloins. You need to do what you do best which is making anonymous, cowardly attacks that reveal your ignorance about a subject we take very seriously at the Bushman Brewhouse.

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