In the midst of the resurgence of Historic Downtown Hobart, enters Three Monkey’s Pub Chef Carl Lindskog stage left. The established Chef has created an innovating, upscale twist on a classic pub style menu that is anything but historic.
Three Monkey's Pub brings a truly unique dining experience where you can stop for a quick bite and beer or indulge on one of his delicious creations while enjoying a movie at the attached Hobart Art Theatre. Chef Carl is “taking the opportunity to bring higher quality ingredients and flavors to the Hobart area.”
Why did you choose to become a chef?
I started working in kitchens at 14 in Kansas, at that age, if you were working you could get a license. I just decided to pursue it as a career.
What culinary school did you attend?
I received my Bachelor’s Degree from Johnson & Wales in Charlotte, North Carolina. I then completed my externship at Wolfgang Puck’s Spago in Chicago.
What was your first restaurant gig?
My first Head Chef position was in 1999 in Chicago at the Museum of Contemporary art. My wife and I opened our first restaurant Café 444 in Miller when we relocated back to Indiana in 2002.
What is your favorite dish to prepare?
My favorites are a spicy jambalaya or coq au vin which is a red wine chicken.
Are you involved in the development of the menu?
Yes, I build the menu with my choices. I do bring in influence from the base Three Monkeys menu that started in Crown Point.
Do you use local vendors for your ingredients?
Yes, I use 3 local sources to get the freshest seafood and my other ingredients. It is important to me to provide fresh ingredients that people can enjoy.
What would you say are the most popular menu items?
Definitely the Three Monkey Burger, Italian Beef, and the Chicken Club are the most ordered.
“The sushi and Italian beef are my favorites,” says Hobart local Jake Jones. “The way he sautés the peppers and the cheese could match, if not taste better than Portillo’s Italian Beef.”
Fried Green Tomatoes
This dish seems to be a Chef Carl staple and was prepared to absolute perfection. The fresh panko crusted tomatoes are stacked atop fresh leafy greens, embellished with an unforgettable, flavorful citrus cream and remoulade.
This cleverly named colossal sandwich consists of sliced turkey breast, smoked bacon, avocado, lettuce, tomato, red onion, and mayo between a crisp grilled sourdough. Service with a pickle and house made chips is a winning combination of smooth and crisp flavors.
Tuna Tempura Roll
The flash fried ahi tuna roll with scallions and Sriracha is another unexpected delight to the Pub’s menu. The crunch of light batter and the raw freshness of the tuna make this dish an irresistible choice for an appetizer.