It’s been a great 100. I’ve been interviewed by some podcasts, magazines, radio stations, and more, and have enjoyed every minute of it. And I look forward to the next 100!
When I was approaching number 100, there really was no question as to where I wanted to go. Nick’s Kitchen in Huntington, Indiana, is the generally accepted home of the breaded tenderloin (although a couple of other places argue that claim), so off to Huntington we went.
If you want to read a bit about the restaurant and history, you can go to http://www.nickskitchen.net.
Nick’s is your typical small town diner. I was struck upon entering just how sparkling clean it was…it looked like everything had been freshly scrubbed and clean. The walls have dozens, if not more, pictures of local history. This being Dan Quayle’s hometown, there are many photos of him, including a couple of him at Nick’s, where he announced his candidacy. While we were there we heard someone ask the waitress “Do you remember when Danny Quayle was here??”…
One thing I’ve found out about tenderloins in doing these reviews is how loyal folks are to them. I’ve had views from all over the world, both from transplanted Hoosiers and from folks who have either had a tenderloin while passing through, or who have heard about them from relatives or friends here. Nick’s menu says the same…and they SHIP their tenderloins, all over the world! Yes, we tenderloin lovers are passionate.
Nick’s menu has pretty much standard diner fare, with a few exceptions. Goulash was the lunch special yesterday, and Holly had something I’m not sure I’ve ever seen on a diner menu, but more about that later.
Well…as you can tell by the picture…it might as well have been a pre-processed fritter. Matter of fact, I’m not sure it wasn’t! But, to be fair, I’m not sure it was, either. We’ll just stick with it looked and tasted like a fritter and let you all make your own judgement. Being a devoted tenderloin connoisseur….about all I can say about it is that it was edible. The bun WAS nicely toasted and it was dressed as I requested…but that’s pretty much it. I’m going to give Nick’s breaded tenderloin a 1 out of 5 bites. Just edible.
The onion rings were OUTSTANDING and I wouldn’t hesitate to get them again.
Holly had a Portabella Po’ Boy. Gotta love fried mushrooms! These were big strips of portabella fried to a golden brown and served on a toasted bun. That much alone sounded delicious. Although it was advertised to have “roasted red peppers, lettuce, and Italian dressing”, it arrived differently. She requested no lettuce and the dressing on the side, which they got right. But the red peppers were not roasted – they were raw. And the mushrooms were covered with shredded cheese. The menu said nothing about shredded cheese on the sandwich. Had she known that it came with cheese she would have ordered that on the side as well. She said that even though it was not quite what she expected, it was still tasty. However, she observed freshly formed hamburger patties being constructed in the kitchen (which is fully visible from the dining room), and decided that when they visit Nick’s again, she would definitely order one of those!
If you go to Nick’s and Sugar Cream Pie is on the menu for the day, do NOT hesitate to order it.
I would turn around right now and drive and hour and a half for another piece of that pie..it truly WAS that good, and they’re made in house.
All in all…Nick’s was a good experience. We’d certainly go back, I just wouldn’t order the tenderloin again.
Nick’s is located at 506 N Jefferson in Huntington, Indiana