I watched an ND football game once there. They lost. Otherwise fun time. Even had a couple of priests there!
For lack of space I will have to limit myself to reviewing only one of the meals that I have enjoyed at the club, the dinner. For lack of space I will review only the first, fourth, eighth, and twelfth courses of the prix fixe menu.
Twelfth course: Bitter cacao, espresso and walnut tartlet with white wine-balsamic-elderflower compote. A truly creative flourish rounds out the menu. The espresso-balsamic pairing tempts the diner to expect a rather formulaic, if satisfying, desert, but the accent added by the elderflower blossoms is simply a magnificent and brilliant addition, all manifested on a richly suggestive background of dark cocoa, sourced, I am told, from one of the finest farms in mid-south-western Ohio. Far from being an afterthought, the twelfth course was a triumphant exclamation mark on a meal that was, start to finish, a true work of art.
I’ve now lunched at Club Balla a total of three times, and dined there one other time (evening, after attending last month’s marvelous Puccini performance) for a total of four experiences; and when I say “experiences” I do mean experiences, for to say simply that I had eaten there would not begin to do justice to the artistic achievements of kitchen and wait staff, all recently brought in from Italy and France to revitalize what was—let’s be honest—a club that had seriously lost its way, aesthetically speaking. (Petite croquet monsieur with smoked venison and boysenberry-arugula chutney? Puh-leez.)
At each visit we were greeted by our maitre d’, Sylvio, and I must say, I do quite like the cut of this man’s jib—he exudes professionalism in every respect. Each of our waiters (Pierre, Aymeric (twice), and Izabella) were supremely competent and professional. I wish especially to recognize Pierre’s scrupulous attention to detail. Upon realizing that at one of our place settings there were arranged to the right of the plate a dessert spoon and a soup spoon, rather than a tea spoon and a dessert spoon, he immediately apologized most profusely, and we were offered the chef’s very own blood orange, toasted paprika, and salmon oil sorbet, compliments of the Club. Needless to say, we were happy to overlook the rather startling oversight.
First course: Smoked swordfish gravlax with assorted winter herbs. This, I must say, was a true revelation, and set my expectations for the remainder of the meal astronomically high—which expectations, I am happy to say, were not only met but even surpassed.
One of the residents made a really delicious cake. There were tasty snacks, people had lots of energy, and there were interesting books on the shelves. I liked it.
Club Balla balls harder than any other club in town. Other than Club Nitro, this is the best club in South Bend hands down.
Fourth course: Monkfish gymne. Linguiphiles will appreciate the play on words here. True to its title the monkfish is served virtually unadorned as a 2.5 ounce filet with a light, tangy accent of pear-jicama-tamarind salad. This course most ambitiously—and perhaps successfully—showcased the Club’s fastidious (some might say obsessive) devotion to fresh ingredients, with the monkfish sourced locally from St. Mary’s Lake and the tamarind and jicama from top-tier southern Michigan organic farming cooperatives.
Their sommelier, Francois, is a true master of his art—his intimate knowledge of the Club’s vast selection of Bordeaux is awesome to behold. That all of this can be had for under $550 ($875 with the wine pairings that are a tour de force of culinary artistry) is one of the best kept dining secrets of South Bend. The on-site valet parking, at $49 for the first two hours and $119 overnight, while not a steal, is competitive for the area, and sufficiently convenient that I think most guests will find it the sensible choice.
Eighth course: Veal tartine with pickled rind of pumpkin and tripe salad. What can I say that has not been said before of the Club Balla tripe salad? It is perhaps their signature dish. An exquisite olfactory experience gives way to an onrush of flavor and mouthfeel that is truly unmatched in the cutthroat South Bend dining scene. The tartine, it hardly needs to be said, is no slouch either. This is perhaps the most inventive veal dish I have yet encountered in the Michiana area.
Very persuasive club owners. Also great parties
Club Balla is a US Night Club based in South Bend, Indiana. Club Balla is located at 833 Miner St, South Bend, IN 46617, USA.
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