​Pregame Platter: Ravens at Indianapolis

Ravens at Colts, Sunday Oct. 5, 1:00 p.m., Lucas Oil Stadium, CBS

Hard to believe the Colts have played in Indianapolis for as many seasons as they did in Baltimore. While most of the players who will be on the field Sunday weren’t even born when legendary meanie Robert Irsay ordered those Mayflower moving vans packed 30 years ago, for Baltimore football fans of a certain age it’s still weird to watch a game and root against the guys in blue with horseshoes on their helmets.

One of those young Colts, quarterback Andrew Luck, is off to a magnificent start this season. Through the first four games he’s tossed 13 touchdown passes, breaking the franchise record previously held by some guy named Peyton Manning. The Ravens are about three-point underdogs, but underdogs have a history of surprising people in this state.

What to Eat: I’m a lifelong Marylander, but I took a four-year hiatus to attend college at Indiana University. While in the idyllic college town of Bloomington (located about 40 miles south of Indianapolis), I worked as a sandwich artist long before Subway hijacked the term. (Quick aside: Jared the Subway Guy started his Subway diet in Bloomington.) After each shift at Dagwood’s Deli and Sub Shop (motto: “Under 55 Billion Served”), I’d make myself a fat Dagwood Supreme. It’s easy to replicate. The sub has healthy portions of turkey, roast beef, ham, Colby and provolone cheeses, lettuce, tomato, onion, and Dagwood’s special sauce. (If I told you the recipe I’d have to kill you, but if you mix ketchup, mayo, and add a little paprika you’re on the right path.)

You can create your own version of the sandwich here at Attman’s (1019 E. Lombard St.). Its Eileen the Queen allows you to choose any three meats and one cheese (you’ll have to forgo the Colby) for $13.59.

What to Drink: People from Indiana are known as Hoosiers, and no one knows why. Really. I can guarantee, however, that if you have more than a few Hoosier Cocktails, you’ll come up with some crazy theories of your own (recipe from Shaunthebartender.com):

• 2 ounces vodka
• 1 ounce light rum
• dry vermouth

Pour about an ounce of dry vermouth into a chilled martini glass and set it off to the side. Take a shaker tin filled with ice, and add the vodka and rum to it. Shake well until you feel the cold on the outside of the tin. Before pouring the contents out of the shaker, swirl out the dry vermouth, which will leave a residue on the inside of the glass. Finally, strain the contents of the shaker into the lined cocktail glass.

If You Go: Downtown Indy is known for its walkability, cleanliness, and in my opinion, general staleness. To discover the true heart of Indiana’s capital city, take a cab to the Broad Ripple neighborhood on the north side of town.

Among the many bars and restaurants, Flatwater (832 E. Westfield Blvd.) stands out. Located on a canal with plenty of outdoor seating, it has an inventive menu, several craft beers on tap and often features live music. Triton Tap (915 Broad Ripple Ave.) serves its own beer for $4 a pint. Railsplitter India Pale Ale and Fieldhouse Wheat are my favorites.

In the Sobro neighborhood (South of Broad Ripple), The Aristocrat (5212 N. College Ave.)has a handsome wooden bar, a great selection of local and European beers, and serves Indiana’s staple dish: pork tenderloin. The last time I was there my friends Hoosiered me into ordering the fried version of the sandwich. The massive breaded patty dwarfs the bun and hangs off the plate.

Douse it with hot sauce and make sure you don’t have any big plans for the rest of the night.