The Rover’s inaugural restaurant review

It was a snowy Thursday evening when I had my first encounter with the Black Dog, and for a guy who used to be scared of dogs, I was slightly nervous. In my quest for exciting culinary experiences in the local Michiana area, Morgan’s and Little Black Dog Tavern had been a restaurant on my radar for some time. Although the restaurant’s name suggests that the “Black Dog” might be man’s best friend, it is rather the plate to get at Morgan’s.

When I pulled into the parking lot, I saw a quaint sign, simple and elegant, that read “Morgan’s and Little Black Dog Tavern.” After making my way through a black, metal picket fence, I opened a big, wooden door that led me to a night of gastronomic bliss. I was immediately greeted at the door by a kind gentleman on the wait staff who led me to my table. Inside the restaurant the décor was intimate and polished: there was a small bar with 10 round leather bar stools, a few small tables, leather chairs for those wanting to enjoy a drink, and a separate area for family seating where those under 21 can enjoy the restaurant, too.

As I took my seat, the waiter brought me water and asked if I wanted anything else to drink. I glanced through the drink menu and eventually decided on ordering a beer called “Hair of the Dog” due to its exclusivity; I learned from the waiter that this beer is only served at the restaurant and is made for them at a local brewery. I thought it tasted good and went well with my meal.

After getting my drink I could focus fully on the menu in front of me. There were many seemingly great options including crab cakes, asiago chicken sliders, Cornish pasties, and a marinated rack of lamb. I ultimately decided on two of the most highly recommended menu items, the Black Dog and the Triple Beef Steak Burger. Though a hot dog or burger may seem like a simple or boring meal, if done right it can leave the customer quite satisfied.

The food came out after a short, 20-minute wait, and I was excited to try it. The first dish I tried was the infamous Black Dog. The appearance of the plate was appealing, with the hot dog and fries providing full plate coverage. I took a closer look at the makeup of the hot dog and could tell from the moment I saw it that it was well-prepared. The fact that the ⅓-lb. dog was sliced in half showed me that the restaurant’s chef had some experience with making good dogs, because the proper way to grill them is to cut them in half first. The toppings on the Black Dog were tobacco onions, fries, and sweet mustard coleslaw.

As I bit into the dog, I was hit with a symphony of flavors. At the core was the juicy beef flavor resonating from the hot dog, followed by the sweet and tangy flavor of the tobacco onions. To make things even better, the French fries allowed some saltiness to balance the onions, and finally, the sweet mustard coleslaw added the crunch that made each bite satisfactory and complete. Though the bun was big, it did not add much to the experience, at least in comparison to the other facets of the dog. It was one of the best cooked and dressed hot dogs I have had in a long time.

Following the Black Dog, I sampled the Triple Beef Steak Burger. This is not your average burger, as it is a half-pound of short ribs, brisket, and chuck combined into a burger patty. The burger toppings included lettuce, red onion, and melted cheddar. The appearance of the burger was standard in comparison to many other burgers served at restaurants, and on the side were potato chips that were cut, seasoned, and fried in-house. I was looking forward to trying this, but I was not as excited by the appearance as I had been with the Black Dog.

When I bit into the burger, I was pleasantly surprised. The blend of meat that comprised the patty provided flavor that I have never experienced from a burger before. I quickly learned that this burger was highly recommended due to the subtlety of the patty. The chef realized that having more creative toppings would be doing this burger a disservice. It would be similar to taking a good steak and drowning it in ketchup to mask its taste. You just do not do it. The simple toppings the burger had complemented it well and left me with a great aftertaste in my mouth. Overall, the burger exceeded my expectations and had my respect by the end of the night.

Finally, I sampled both the French fries and the homemade chips. Both were good, but nothing to write home about. The fries could be compared to McDonald’s, whereas the chips were unique and nothing like chips you can buy. They were thicker than normal potato chips, and a little softer to bite. I would recommend them.

Overall, Morgan’s and Little Black Dog tavern was a success, and I would rate it an eight out of 10. The prices were fair, the food quality was high, and the ambiance was nice. It is a great spot to go on a date, celebrate a birthday, or just enjoy good cuisine with company.

It is located on 100 North Center Street in Mishawaka, so make sure to pay them a visit soon.

Bernie Floeder is a senior engineering student who loves everything related to food. If you have any creative dishes or recipes, or know of a great restaurant, hit him up at bfloeder@nd.edu.