Dec 9, 2025 - Food and Drink

The tenderloin at Dooley O'Tooles delivers big

Justin L. Mack

Plate with a large fried chicken sandwich featuring crispy brown breading, sliced pickles, onions, lettuce, and a toasted bun, on a wooden table background. — Find the bun on this tenderloin sandwich. I dare you. Photo: Justin L. Mack.

The tenderloin sandwich at Carmel's Dooley O'Tooles is the establishment's best selling item and a "best in state" contender that leaves a lasting impression, so I had to try it.

My take: It doesn't quite reach the highs provided by Broad Ripple's Aristocrat Pub & Oxford Room, but it edges out Four Day Ray as my top pick on HamCo's tenderloin trail.

The bun-to-meat ratio was just right. In other words, good luck even finding the bun on your plate.
The tenderloin was the perfect size for cutting in half and stacking, which is the strategy I employed.

Yes, but: The breading, while light and crispy, was a bit bland in terms of seasoning. Mayo and/or ketchup are a must for me.

Zoom in: Add a half point to whatever score you give the sandwich for the laid back Dooley O'Tooles vibes.

Striking up conversation with the friendly staff and fellow diners on a weekday afternoon was a highlight of the experience.
Everyone else who came in for grub during my recent lunch hour visit ordered the tenderloin. The people have spoken.

If you go: 160 E. Carmel Dr.

11am-8pm Monday-Friday.

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The tenderloin at Dooley O'Tooles delivers big

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