Where to eat between Indi and Terre Haute

theman · Post #1 » by **theman** » Sat Sep 7, 2024 12:30 pm

There does not seem to be a lot between Indi and Terre Haute along I-70. Indianapolis is usually too early Terre Haute is a little late.

Anyone have a suggetion?

Wizop · Post #2 » by **Wizop** » Mon Sep 9, 2024 7:19 pm

If Plainfield isn't too far East, there are some options north of the exit.

Post #3 » by **boomershadow** » Tue Sep 10, 2024 3:49 pm

I'm mostly an East sider to be honest. But hopefully you can find a good dinner spot to hit after a game.

Pacers Forever · Post #4 » by **Pacers Forever** » Sat Sep 21, 2024 8:36 pm

A breaded tenderloin group I’m in has suggested Lou’s Diner. Take the Cloverdale exit off of I-70. 3 E County Road 925 S Cloverdale, IN is the address. I’ve never been there but it sounds like a mom and pop kinda experience.

Post #5 » by **Scoot McGroot** » Sun Sep 22, 2024 2:55 pm

Pacers Forever wrote:A breaded tenderloin group I’m in has suggested Lou’s Diner. Take the Cloverdale exit off of I-70. 3 E County Road 925 S Cloverdale, IN is the address. I’ve never been there but it sounds like a mom and pop kinda experience.

This is the most Hoosier thing I’ve ever read, and I love it.

Pacers Forever · Post #6 » by **Pacers Forever** » Mon Sep 23, 2024 8:22 am

Scoot McGroot wrote:
Pacers Forever wrote:A breaded tenderloin group I’m in has suggested Lou’s Diner. Take the Cloverdale exit off of I-70. 3 E County Road 925 S Cloverdale, IN is the address. I’ve never been there but it sounds like a mom and pop kinda experience.

This is the most Hoosier thing I’ve ever read, and I love it.

Yes Scoot it’s very Hoosier and the most restaurants featuring a breaded pork tenderloin are located in Indiana, Iowa, and Illinois. It’s actually surprising that many parts of the country don’t even know what one is.

Also if you think sports fans are opinionated people these tenderloin snobs get into crazy arguments over type of breading meaning flour and egg wash, corn flake, or cornmeal, type of seasoning used in the breading, or battered, thickness of the meat, juicy or too dry, condiments, cheese or no cheese, favorite vegetable toppings, and favorite type of sandwich bun and possibly toasted, buttered, or not.

For reference I am not too picky and I like mine battered or breaded, medium thickness, juicy, and with Mayo, lettuce, onion, and pickles on a regular bun. I’m not a fan of pretzel buns or brioche buns, spicy, and cheese, mustard, ketchup belong on hotdogs and hamburgers in my world.

It’s crazy the squabbles they have in this Facebook group. Also they argue about how bad or good a popular restaurant is and it is polarizing when this restaurant (Edinburgh diner) is mentioned because it’s a destination location because the tenderloin is pounded out so thin it comes close to being as big as a cafeteria tray for $9.95 a sandwich. I’ve not tried it yet.