Patrick’s Smokehouse Kitchen is back in town

If you’ve been missing the hickory-smoked goodness of Patrick Mullen’s smoked meats, you are in luck-- Patrick’s Smokehouse Kitchen is setting up shop inside of Moody’s Butcher Shop this month.

May 2017

Writer / Janelle Morrison

Officially opening on the weekend of the season’s first farmer’s market, May 13, Mullen will be personally smoking the beef, pork, and chicken straight out of the Moody’s case and serving up his famous breakfast burritos with home-made salsa verde and other delicious and affordable, carry-out breakfast and lunch items.

“We will serve sandwiches, soups, salads, and sides from our limited menu,” Mullen explained. “Our focus will be on our smokehouse specialties using the local products sold at Moody’s. When we get acclimated, we will be expanding our offerings to include PKD to Go (Patrick’s Kitchen Dinners to Go) that will include entrée sides such as mac and cheese, coleslaw, etc. Let us do the cooking for you.”

Mullen explained that lunch will be starting at $6 to $9 and will offer sandwich/soup and/or salad combos for about $9. Patrick’s Smokehouse Kitchen will offer a tasty and affordable alternative for people who work in downtown Zionsville. Mullen will be on-site smoking and serving with the personal attention and enthusiasm that his former patrons grew to appreciate when he was on Main Street as Patrick’s Kitchen and Drinks.

“We’re going to be open at 8:00 a.m. and close at 3:00 p.m. Monday through Saturday,” he said. “I’m looking forward to being back in Zionsville again and being behind the counter. For me, it’s about the contact with the guest(s), and I miss the immediate gratification and the face to face that happens when I’m behind the counter. I’m also hopeful that we will add some value to the butcher shop’s operation by being there. Our target market will primarily be the people who work downtown during the day and when we begin to offer the PKD to Go, then we hope that people will take advantage of our carryout dinners so that they don’t have to worry about cooking after a long day.”

Mullen emphasized that he will still be at Danny Boy in Carmel and that the menu and dinner service will remain the same there. He will be introducing his smoked meats from Moody’s to the Danny Boy menu.

“Beth and I have lived in Zionsville since 1984 when we were newlyweds,” he concluded. “We are excited about the romantic notion of coming back to our community and operating a lunch counter, personally. We really owe our moving back to another Zionsville resident, Dr. Chuck Dietzen, because he approached me and it was his prodding that led me to approach Moody’s about the idea to begin with. Chuck put me in contact with his friend, Mel Lytton, who was a blacksmith at Conner Prairie for many years, and he built the smoker that we will be using on Moody’s lot. He is currently building us a 17-foot behemoth smoker that we will be using in the near future. We’re really excited to be coming back.”

For more information and updates, follow Patrick’s Smokehouse Kitchen on Facebook.