Montana Mike’s, Greenfield Indiana

Mike's

Montana Mike’s is a “Montana inspired steakhouse born in Oklahoma”.  I’ve actually been to Montana a couple of times, and the decor certainly fits that bill!  Lots of taxidermy on the walls, hunting and fishing art, dark wood, it certainly does remind me of a remote, mountain lodge.

Montana Mike’s is part of the Stockade chain of restaurants, which included Sirloin Stockade  (Muncie folks might remember that place), Coyote Canyon, and a number of other steak type restaurants.

We were meeting some geocaching friends….Jay, Judie, Janie, and Maria for dinner, and they all live on the East side, and I’d heard that Montana MIke’s has a good tenderloin, so I decided to give it a try.

IMG_20170516_173526992

The menu advertises it as homemade, and it certainly appears to be.  It’s  a large sandwich, seemingly hand pounded and breaded.  It’s pounded out a little thinner than I prefer, but not paper thin, there’s still some “heft” left to the meat.  The breading is nicely seasoned, and has a bit of a pepper kick to it.  I like that peppery taste, but it might be a little strong to some folks who prefer a bit of a milder breading.

The meat itself was tender and flavorful, although I thought just a tad on the dry side.  The breading, as mentioned, had a nice kick to it, but for some reason it tended to get just a bit soggy towards the end of the sandwich.

Don’t get me wrong, this isn’t a BAD sandwich, there just was nothing to really set it apart from the rest of the pack.  I’m going to give it a 3 out of 5 bites…it really IS a tenderloin, not a fritter, but I’m going to call it just average.  While I would go back to Montana Mike’s without question, I’d get a steak next time.  I do want to give a shout out to our server, she did a great job serving our group in a timely, friendly manner, while allowing us to linger and visit.  She was much appreciated!

For her dinner, Holly had the pork brisket tacos.  She says they were flavorful, but the cut of meat did not seem to be like any brisket she had seen.  It wasn’t sliced or chopped, as a typical brisket might be, but the meat was cut into large cubes, and it was awkward to eat in the smallish corn tortillas.

You can find Montana Mike’s online at www.montanamikes.com