Bobbie Jo’s Pizza

Bobbie Joe’s is a great place for a small group that wants to be served as if you are a true guest. She seems to always remember our groups when we only visit three times a year. The portion sizes are excellent and the options seems endless. And if from the south like myself, this is a place you can get great gravy and biscuits.

Needing a break from the crowds at Premium Outlets, we headed north into Edinburgh and came across Bobby Jo’s. We enjoyed breakfast for lunch, with some biscuits and fried potatoes smothered in sausage gravy and topped with a fried egg. Bobby Jo herself was waiting tables and cooking the orders. Everything was deliciously prepared and it was obvious that it was all scratch-​made. OK, maybe she doesn’t cure her own bacon but everything else was made by Bobby Jo. It is certainly worth the short drive down 65 to Edinburgh from Indianapolis to enjoy the food and to talk to Bobby Jo. They serve pizza from 4pm-​9pm and we be down to try that soon.

Unassuming out of the way place. Diner by day, pizza after 4pm. Tried the new chicken barbecue pizza that isn’t even in the menu yet… Amazing. Dough is handmade daily for a thin crispy crust. People are super friendly. I will definitely come back next time I’m in town.

The Curly Dog was a well-​konwn Edinburgh drive-​in featuring an unusual sandwich also called the Curly Dog. The great screwy sandwich became an Indiana legend and garnered national publicity as well. Alas, the restaurant is long gone and so, I thought, was the Curly Dog sandwich, until a Google search revealed that Bobbie Jo’s Diner in Edinburgh sells their version of the famous pile-​up.
A half-​hour drive landed me at Bobbie Jo’s, which looks like most diners you see in small towns. I only glanced at the menu before ordering a Curly Dog for $ 3.50 — no fries or onion rings so I’d have room for a second C.D. if their version was as good as I remembered.
First, a description of the original Curly Dog (as best I can recall): the sandwich came on a toasted double-​decker sesame seed bun. On the bottom bun was coney sauce. Above that, a foot-​long hot dog that had been scored on one side and deep-​fried, resulting in the foot-​long dog curling into a coiled shape, making it fit nicely on the bun. On top of the dog disc came the next piece of the bun, which was topped by a cold slice of American processed cheese, a crisp lettuce leaf and, get ready … tartar sauce (!!), then the top bun. Bizarre, but delicious. The big appeal was the toasty double-​decker bun and the way the middle slice seperated the warm coney sauce and curled up hot dog from the cold cheese, lettuce and tartar sauce. What a wonderful mix of tastes, textures and temperatures!
Bobbie Jo’s version comes on a regular toasted bun without sesame seeds. All the other ingredients were there, but the order is a bit different. The coney sauce comes on top of the hot dog, and the cheese and tartar sauce come next. The stacking order means that the cheese melts on the sandwich and the tartar sauce is warmed a bit as well, wrecking the hot/​cold dynamic of the original.
Is the new Curly Dog good? Oh yes! Is it as good as the original? Nope. They need to buy some double-​decker buns and use that center slice of bread to seperate the hot parts from the cold. Still, congratulations to the fine folks ar Bobbie Jo’s for keeping the legend alive. I did order that second sandwich, by the way.

This place is pretty cool. Nice little diner with nice staff. But they have this dish called the curly dog. It’s a footlong hot dog cut and deep fried and then put on a bun with chili sauce and a secret sauce with cheese and lettuce on a grilled bun. It was superb! Order the onion rings with it. Fun dish fun place