The “Fireside North” only lasted a few years it closed around 1964. Success spelled expansion, and a second location was built at 6440 Westfield Boulevard. The restaurant also specialized in a frozen Brandy Alexanders for those wishing to imbibe in a nightcap. Other popular items included prime rib, pork, chops, and French-fried lobster tail, all served with warm garlic bread. Steak was the specialty of the house, and many former customers reminisce about the sizzling sound the entrées made as they were carried from the kitchen into the expansive dining room. The restaurant opened in 1946 under the management of brothers Herb and Earnest Hohlt. This is what generations of diners experienced at the restaurant on east Raymond Street, commonly referred to as Fireside South. The name “Fireside” evokes images of a cozy and romantic evening. One sentimental favorite had the chops to last half of a century on the near south side. The steak market in Indy has had a number of favorites come and go over the years. Several more steakhouses are ready to come online soon, one may rightly be concerned that the city may succumb to meat-induced cardiac arrest. That’s why it’s not too hard to see why many of the most popular restaurants tend to be purveyors of USDA Prime. That tends to happen when you’re located some 600 miles from the nearest coastline. Indianapolis is a ‘meat and potatoes’ type of town.
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