David and Michele Dessauer started a Fire by the Monon in mid-April (2011) that even the Indianapolis Fire Department can't contain. Their family-friendly restaurant at 6523 Ferguson Street has already attracted a loyal following that includes IFD personnel.

"Approximately 30 percent of our business have been repeat customers in the first three weeks. The restaurant was filled during the initial weekends we opened as we are developing regular customers. They love the food," Ms. Dessauer said. Fire by the Monon's daylong subtle smoking, rotisserie preparation and directly searing meats over an open flame are the difference their customers taste.

"There was a small group of us that felt a niche should be filled that had an all age dining experience with great food, yet comfortable and inviting with affordable pricing (some entrees range from $11 to $15). With people's lives as busy as they are, they don't take the time to make foods as healthy as they can be. We want to provide food that is slow cooked and roasted, basically taking the time to prepare food that they don't have time to prepare in their lives," she explained.

The recipe for Fire by the Monon gradually simmered. "With (long-time owner of Connor's Pub) Denny Connor and (local restaurateur) Chuck Mack, we talked about opening a restaurant in the area. When the building was available, we fell in love with the structure and it became a home away from home. Friends of ours actually considered purchasing the house a few years ago," she mentioned.

Her husband has life-long ties to the area. "The reason we choose Broad Ripple is because my husband David has been in the area his entire life. He grew up here and attended Christ the King and Chatard High School. (After graduating from Wabash, he began a real estate and accounting career.) I attended Butler University, so this has been our home for many years. We're raising our children in the neighborhood and wanted to create a restaurant that friends and families could run into in the neighborhood, like the local hang out," she said.

Describing their culinary process, "The concepts of preparing our meats, the cold smoking, the roasting, slow cooking processes - like continuing to roast or grill chicken, smoke grilled salmon and pan sautéed trout. We're using very fresh ingredients. We're working with a few local growers and continue to locally source our menu as the season allows. We'll definitely have that local flavor. Our items are preservative-free and we use healthy cooking oils," she added.

Fire by the Monon's small plate items include Veggie, Smoked Carnivore, Free Range and Blue Blaze and Think Green flatbread sandwiches. A Fireside Salad, Chopped Cobb and Hearth Spinach (including roasted corn, black beans, roasted veggies, slightly wilted spinach sautéed with a southwestern dressing) compliment the meal.

Large plate entrees include an eight ounce grilled sirloin; one-half a cold smoked roasted chicken, pan-sautéed trout and smoked grilled salmon. These items are served with two of the following made from scratch: garlic smashed potatoes, red cabbage slaw, roasted veggies, onion rings and seasonal veggies.

"Included with our (one-half pound) burgers (made from fresh Angus beef) are sweet potato fries served with a home made fireside sauce with a kick. Our sauces and our dressings are all home made. Shredded pickles (that are part of our burgers and baskets menu) are also very popular with customers as a side dish," she noted.

Fire by the Monon is open Tuesday through Sunday at 4 p.m. (Lunch is currently available on Saturday and Sunday). They are closed on Monday. Some menu items, including a wine list, can be seen at www.firebythemonon.com. Carry out is available by calling 602-8590.

Special menu items will be available depending on seasonality. "We will have campfire corn on the cob that is broiled or grilled served with various spreads or butter that will be a summer seasonal item using fresh Indiana corn. We might do a "coming soon" item featuring a cheese board, where customers can choose cheeses, meat, veggies or seasonable fruit for sharing that will be available in the near future," she said.

Having a family friendly atmosphere, "We do have kid's fare that ranges from cheese and pepperoni flatbreads (pizza) to homemade grilled cheese sandwiches, chicken fingers and burgers. We have desserts like seasonal fruit cobblers served with warm ice cream à la mode, New York-style cheesecake with chocolate, caramel sauce, whipped cream and a chocolate molten cake that's warm with a fudge sauce," she added.

Two outdoor patios are available for dining as weather permits. "We also have a separate beer and wine tasting room for events from local breweries and wineries such as Flat12, Sun King and Upland, draft beers in addition to local bottled beers. Flatbreads have been paired well with our wine tasting. The beer and wine tasting room is available for birthday parties and professional groups. We will rotate and present additional exclusive local beers and wines in our tasting room," she mentioned.

By supporting local vendors, Fire by the Monon extends that theme of giving back to the community. "We want to support local organizations. We'll have a Dine and Donate night for local schools where a percentage of the sales will be returned to the schools. It's a neighbors helping neighbors approach," she noted.

A postcard reproduction of the USS Indianapolis (ship replica) appears in a July 4, 1918 parade near Monument Circle. David has a watercolor painting of the ship autographed by 10 of its survivors. The original photo can be found in the Indiana State Museum. Vintage local and state photographs in the restaurant and memorabilia from David's childhood, including his cowboy shirt that is now framed enhance this neighborhood setting.

David played rugby for 20 years, starting in Atlanta, Georgia. After returning to the Circle City, he was president of his team, the Indianapolis Rugby Football Club for about seven years. The IRFC are known as the Impalas today.

As word of mouth spreads about a Fire by the Monon, there is no cause for alarm. Just dine in or outside to enjoy a neighborhood atmosphere with good friends and great food as summer approaches in Broad Ripple Village.