Propylaeum Club

Doesn't Recommend

billgarrity

Joined 4 years ago

Bad Experience Nearly Overshadows Event. I had a very bad experience with a waiter that nearly overshadowed an otherwise wonderful evening.

The staff at the Propylaeum Club is very small, so a problem with a staff member can be a very big deal.

Our waiter was menacing from the start. He smiled with his mouth, but his eyes betrayed his extreme hostility. Nearly all of his comments were dripping with sarcasm ("Whatever makes YOU happy") and he was defensive and inattentive. Our table was served last and my 6-year-old was very hungry. I asked the waiter if he could get my son a roll while we were waiting and he told me that since we had messed up his schedule (we needed our table to be nut free as my 9-year-old has a life-threatening allergy) we would have to wait. I told him that it wasn't my son's fault that he had a nut allergy.

After that, our table was ignored. Our dinner plates were still on the table when the dessert plates were being cleared from other tables and we weren't even offered dessert. My 9-year-old asked our waiter if he could have dessert and the waiter simply smiled and walked away.

This was the worst experience I have ever had at a restaurant.

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Contributor

Joined 10 years ago

Enjoy a light lunch in this quaint, 1890s mansion-turned-tearoom.. The Scene
Lunch dominates the half-dozen small dining rooms in this three-story Queen Anne-style house. Built in 1890 for beer baron John Schmidt, it later became the Indianapolis Propylaeum Club, a women's group. Lace curtains, antiques, tiny silver-plated salt-and-pepper shaped like teapots and coffee servers are among the decorating touches in this pleasant setting; architecture fans revel in the house's design features.

The Food
Iced cinnamon rolls get meals off to a sweet start. Appetizers include an Indianapolis classic--creamy chicken velvet soup, made like it was years ago in the L.S. Ayres Tea Room. The poppy seed chicken salad features a poppy dressing that starts sweet on the tongue and ends with a sour kick from dried mustard and vinegar. Chunky chicken and mushroom crepes are filled with a chicken velvet soup-like sauce. Desserts include a chocolate angel food cake and fudgy crème de menthe torte. Diners leave comfortable, never stuffed.