divvy: Food reviews by Zac

Cucumber Water: Unexpectedly, I was offered a choice of cucumber or still water. I wasn’t sure if there was a cost (there was not), so I went with the cucumber water. My carafe didn’t come with ice, but was chilled to perfection – potentially a perk of being first. On a hotter summer day, I’d hope they’d bring ice. The water was heavy on the cucumber and incredibly refreshing. It was the perfect beverage to help encourage me to avoid soda. If I had to provide a critique, I think a lime wedge would take this to the next level.

Steak Quesadilla: Working from home comes with numerous perks. One of the best perks is replacing cold deli sandwiches and wraps with paninis and quesadillas. It just makes for a happier meal. Over the last few years, I’ve indulged in several quesadillas. I won’t say I’m an expert, but I’m no stranger.

divvy got them exactly right. They had a perfect golden brown crust. Most importantly, all of the ingredients (cheese, jalapeno, and steak) were equally mixed into a single flat layer. You get a little bit of every ingredient with each bite. Instead of using Pico to add a bit of acid, they provide a side of fire roasted tomato aioli. I love this idea because it’s the superior way to add flavor.  Adding sour cream and Pico on top of a quesadilla prevents it from becoming finger food which defeats the purpose of a quesadilla. The sauce had a ton of flavor. You got a strong sense of tomato with the smoke and a lovely burst of heat.

Fries: At the server’s suggestion, I chose the bacon fat tossed fries over the sweet fries with a maple bourbon gastrique. 75% of the way through 2024 and this is the best suggestion I’ve gotten for the year.

If you’ve read my previous reviews, you likely suspect I’m a fry snob, but divvy got them exactly right. The fries were delightfully orange-gold, with proper heft, and small grooves to improve condiment performance. The bacon fat tossing added a lovely amount of extra flavor at the beginning. These are the best fries I’ve had in the Indy area so far.

To make a good thing better, they came with “sassy ketchup”. I wasn’t able to pick out exact flavors, but I think it was ketchup with a bit more acid and a touch of heat to liven it up. Both sauces I had nailed the heat level. They weren’t spicy, but they had enough presence to add an extra dimension to the dish and take it up a notch. 

divvy advertises as a place to share plates, but if you try to take my fries, you are risking your finger.

Brussels Sprouts: Did you know that semi-recently, scientists have genetically modified Brussels to become less bitter? Your grandparents likely hate them and they are probably right. If you haven’t tried them since you were young, I’d encourage you to revisit them. A well roasted Brussels sprout is incredibly easy to make at home and rather tasty.

At restaurants, I’m always looking to see how they elevate Brussels sprouts. Anyone can cut them in half, grab a cast iron, and toss them in the oven. divvy chose to top theirs with pine nuts and a roasted garlic sauce. Once again, they get it absolutely right. The pine nuts provide an additional crunch to Brussels that I had never realized I wanted brussels to have. Stay with me here, but the roasted garlic sauce reminded me of an improved take on a BDUBS garlic parm. The garlic note was heavy and upfront, but there was a hint of cream at the end. It enhanced the vegetable flavor without overwhelming the dish.  You’ll be able to find me in my apartment kitchen trying to recreate the magic here.

Caramel: There was one more surprise before I wrapped up my lunch. I was given 2 complimentary pieces of homemade caramel. “One to enjoy now and one for the road” they told me. Typically, I’m not one for sweets with lunch because if I start early, my sweet tooth will come back around in the evening. The caramel was soft, chewy, with a lovely depth of caramel flavor. They were fun, playful, and a lovely parting gift from the restaurant. A bowl of mints by the door is decent. A table delivered caramel is fantastic.