Events
A First Friday Cookbook Launch Dinner
Our October First Friday Dinner brings our friends and Indianapolis cookbook authors Sonja and Alex Overhiser to the Nicole-Taylor’s kitchen for a launch event featuring recipes from their new book, A Couple Cooks: 100 Recipes to Cook Together.
Chef Erin Kem will prepare select dishes from the cookbook for this five-course dinner with Sonja and Alex on hand to sign copies. Each guest will receive a cookbook with the ticket price.
Menu to be determined
Please no substitutions. We cannot accommodate food allergies or dietary restrictions at this special event.
Only 30 seats are available at $150 each, plus tax and gratuity. Wine pairings will accompany each course.
Reservations can be made by calling the shop at 317-257-7374.
About Sonja and Alex
Alex and Sonja Overhiser are the writer and photographer behind the award-winning food blog A Couple Cooks, and authors of the cookbooks Pretty Simple Cooking (2018) and A Couple Cooks: 100 Recipes to Cook Together (2024). The couple has a worldwide following for their recipes, which range from healthy dinners to drinks. They are freelance contributors to The Washington Post, most notably the newsletter series Voraciously: Plant Powered on how to cook plant based and vegetarian meals. The pair are also cocktail experts, with over 300 cocktail recipesand a mixology certification.
Shortly after getting married, Sonja and Alex changed from eating fast and frozen food to cooking a from-scratch, mostly plant based diet. The positive changes they experienced prompted them to start A Couple Cooks in 2010. Today it receives millions of visitors every month and connects people all over the world to their recipes. In 2019, the website was awarded the Best Individual Blog award by the International Association of Culinary Professionals (IACP), a professional association co-founded by Julia Child.
A Couple Cooks has been featured on the TODAY Show, and numerous national publications including Washington Post, Oprah, Epicurious, and Bon Appetit.
Sonja and Alex live in Indianapolis, Indiana with their children, Larson and Britta. Together, they’re certified cocktail mixologists, parents, and fans of making the world a better place through creativity, connection, and good food. Follow their cooking adventures at @acouplecooks and acouplecooks.com.
Art Dish — Sold Out
On October 14th, guests can enjoy a night featuring artist Emma Overman and food by Nicole-Taylor’s chef and co-owner Erin Kem.
The Harrison Center’s art gallery is transformed with a fully set table descending from the rafters while lyrical dancers entertain guests. This is a communal dining experience, and guests should expect to share their table with other dining and art enthusiasts.
Each Art Dish has an all-inclusive fixed dinner and wine menu. Guests with special dietary considerations should purchase tickets as far in advance as possible. If tickets are purchased within two weeks of the dinner accommodations to the menu may not be able to be made.
Availability is limited and advanced purchase and non-refundable prepayment is required.
Learn more about the artist Emma Overman at her website.
Italian Aperitivo
Aperitivo is our pre-dinner Italian tradition with wine, beer, and light aperitifs alongside small plates, including meats, cheeses, vegetables, and other snacks. Aperitivo restaurant menu varies from week to week.
Come in 3-6p on non-First Fridays for a laid-back, pre-dinner, wind-down to your week. No reservations necessary.
Happy Hour drink specials from 3-5p. Get $2 off Aperitivo drinks and $10 off wine bottles. Valid for dine-in only.
No reservations necessary.
Indianapolis Monthly presents Best Restaurants
We made the Indianapolis Monthly 25 Best Restaurants list!
Did you see us in your mailbox today when you picked up your September copy of Indianapolis Monthly? We’ll also be at the Indianapolis Monthly Best Restaurants event, and you still have time to get your tickets.
Sample your way around Central Indiana’s most exciting dining spots — Nicole-Taylor’s being one of them — during an evening that caters to all who love good food, fantastic drinks, and a great time.
Italian Aperitivo
Aperitivo is our pre-dinner Italian tradition with wine, beer, and light aperitifs alongside small plates, including meats, cheeses, vegetables, and other snacks. Aperitivo restaurant menu varies from week to week.
Come in 3-6p on non-First Fridays for a laid-back, pre-dinner, wind-down to your week. No reservations necessary.
Happy Hour drink specials from 3-5p. Get $2 off Aperitivo drinks and $10 off wine bottles. Valid for dine-in only.
No reservations necessary.
Italian Aperitivo
Aperitivo is our pre-dinner Italian tradition with wine, beer, and light aperitifs alongside small plates, including meats, cheeses, vegetables, and other snacks. Aperitivo restaurant menu varies from week to week.
Come in 3-6p on non-First Fridays for a laid-back, pre-dinner, wind-down to your week. No reservations necessary.
Happy Hour drink specials from 3-5p. Get $2 off Aperitivo drinks and $10 off wine bottles. Valid for dine-in only.
No reservations necessary.
Our Table Presented by Chef Logan McMahan — Sold Out
Chef Logan McMahan, co-owner of Nicole-Taylor’s Pasta + Market + Backroom Eatery, is presenting a menu of plant-based cuisine at Oinking Acres Farm Rescue & Sanctuary.
You are invited to indulge in an intimate dining experience in the Back Forty Garden at Oinking Acres Farm Rescue & Sanctuary. This outdoor event will be on Saturday, September 7, with cocktails and appetizers starting at 6pm. Wander the farm, hand-pick beautiful flower bouquets, visit with our animal residents, and mingle with guests before sitting for dinner at 7 pm. Watch the sunset over the farm as Chef Logan delivers a seasonal and exceptionally local four-course dinner menu. We can’t wait to see you at our table!
Each ticket includes one seat at the table, appetizers, a four-course meal, cocktails, and wine service during dinner. A limited number of seats are available. Tickets are $195 per person.
Due to the seasonal nature of the dinner, the Chef’s menu may not be finalized until days before. Therefore, substitutions and dietary restrictions cannot be accommodated. We apologize for any inconvenience. Please note that most menus WILL include gluten, nuts, and sesame. The menu will be entirely meat and dairy free.
Apericena First Friday Dinner
Our Friday Italian Aperitivo has been so successful we’re making it a full-fledged event for our September First Friday prix fixe dinner.
An Aperitivo is commonly a cocktail with light snacks like chips, olives, and nuts — just a little bit to get something in your stomach and counteract your drink.
On the other hand, an Apericena tends to be a bit more abundant, including a buffet or a plate of small snacks like pizza, sandwiches, or other more filling snacks. Every city has its own version, and you’ll find something different everywhere. While in northern cities like Milan, the buffet Apericena is a popular find, Venice might offer little cicchetti — small bites similar to tapas — with your happy hour drink
Our September Apericena First Friday Dinner will consist of three buffets: cold starters, hot bites, and desserts. We’ll also serve a variety of Aperitivo cocktails and feature our new wine list! Beers, ciders, and NA will be available.
Cold Bites
Cannellini Dip / Tomato-Olive Tapanade*
Grissini / Crostini*
Zucchini Carpaccio*
House Giardiniera*
Beef Bresaola
Cheese Pâté
Mushroom Pâté*
Calamari Salad
Shrimp + Melon Skewers
Hot Bites
Fried Olives*
Crispy Baked Tomatoes*
Polenta Torta
Panelle with Gremolata*
Arancini*
“Loaded Focaccia” (olive* and sausage)
Fried Artichokes + Eggplant with Neonata*
Sweet Bites
Amaretti-Mascarpone-Marsala-Cherry Trifle
Chocolate Truffles*
Raspberry Zeppole*
Citrus Curd Tarts
Vegan options will be available*. Menu subject to change. This special event cannot accommodate food allergies or other dietary restrictions.
Only 30 seats are available. The cost is $75 each, plus tax and gratuity. Your purchase includes 2 drinks. Additional drinks will be available for purchase.
Reservations can be made by calling the shop at 317-257-7374.
Italian Aperitivo
Aperitivo is our pre-dinner Italian tradition with wine, beer, and light aperitifs alongside small plates, including meats, cheeses, vegetables, and other snacks. Aperitivo restaurant menu varies from week to week.
Come in 3-6p on non-First Fridays for a laid-back, pre-dinner, wind-down to your week. No reservations necessary.
Happy Hour drink specials from 3-5p. Get $2 off Aperitivo drinks and $10 off wine bottles. Valid for dine-in only.
No reservations necessary.
Italian Aperitivo
Aperitivo is our pre-dinner Italian tradition with wine, beer, and light aperitifs alongside small plates, including meats, cheeses, vegetables, and other snacks. Aperitivo restaurant menu varies from week to week.
Come in 3-6p on non-First Fridays for a laid-back, pre-dinner, wind-down to your week. No reservations necessary.
Happy Hour drink specials from 3-5p. Get $2 off Aperitivo drinks and $10 off wine bottles. Valid for dine-in only.
No reservations necessary.
Italian Aperitivo
Aperitivo is our pre-dinner Italian tradition with wine, beer, and light aperitifs alongside small plates, including meats, cheeses, vegetables, and other snacks. Aperitivo restaurant menu varies from week to week.
Come in 3-6p on non-First Fridays for a laid-back, pre-dinner, wind-down to your week. No reservations necessary.
Happy Hour drink specials from 3-5p. Get $2 off Aperitivo drinks and $10 off wine bottles. Valid for dine-in only.
No reservations necessary.
Baby Got Brunch
Celebrate our rich culinary community!
Indy is home to a wildly eclectic and evolving culinary community, and Baby Got Brunch is committed to representing every corner of it, from heavy hitters to new shining stars. Chefs and restauranteurs who have been historically overlooked take center stage here.
Chefs Erin Kem and Logan McMahan will represent Nicole-Taylor’s Pasta + Market at the 2024 Baby Got Brunch.
It’s a Food Festival — And things absolutely get festive. A diverse array of local chefs serve up sweet and savory bites as classic ‘90s hip-hop beats set the mood. Bloody Marys, bottomless mimosas, and an open bar make sure no one goes thirsty. Attendees must be 21 or older—sorry, kiddos.
A Friendly Competition — Sort of like a rap battle, but where chefs and restaurants dish out brunch bites instead of rhymes. Every attendee gets to vote on their favorite dish, and a winner is crowned at the end of the event.
Italian Aperitivo
Aperitivo is our pre-dinner Italian tradition with wine, beer, and light aperitifs alongside small plates, including meats, cheeses, vegetables, and other snacks. Aperitivo restaurant menu varies from week to week.
Come in 3-6p on non-First Fridays for a laid-back, pre-dinner, wind-down to your week. No reservations necessary.
Happy Hour drink specials from 3-5p. Get $2 off Aperitivo drinks and $10 off wine bottles. Valid for dine-in only.
No reservations necessary.
S’mores on the Circle
The Girl Scouts of Central Indiana are bringing chefs back to Monument Circle on Thursday, August 8, for delicious gourmet s'mores. The treats are $6 each (cash and digital payments accepted) and all proceeds go toward financial assistance supporting Girl Scouts of Central Indiana's girls. This is a delicious fundraiser for the downtown Indianapolis community. And, of course, it’s open to anyone who wants to join us!
Thanks so much to Pacers Sports & Entertainment for sponsoring this event!
Chef Erin Kem will represent Nicole-Taylor’s Pasta + Market with unique s’mores offerings.
Farm-to-Table Dinner with Mad Farmers Collective
Our August First Friday prix fixe dinner brings our friends from Indianapolis’ local Mad Farmers Collective to the kitchen for a fantastic farm-to-table experience.
Chefs Erin Kem and Logan McMahan have known and purchased produce from Matthew Jose and Amy Matthews at the urban farm for more than 15 years. We’re excited to put together an entire meal featuring their bounty with the height of summer produce in early August.
Welcome Hors d’Oeuvres — Swiss Chard Tartlets, Crispy Eggplant, Crudités
Gazpacho Salad — grilled cucumbers, shishitos, breadcrumbs, sherry vinegar, tomato cardamom bay sorbet
Stuffed Onions — cous cous, tomatoes, feta, herbs, tomato sauce, arugula pea shoot salad (vegan option omits feta)
Duck Breast — braised cabbage and peppers (vegan option with grilled maitake mushrooms)
Zucchini Bread — honey ice cream, honeycomb, dukkah brittle
Please let us know if you would like the vegan options when making your reservations. We cannot accommodate food allergies or other dietary restrictions at this special event.
Only 30 seats are available. $150 each, plus tax and gratuity. Crossroad Vintners will provide wine pairings for each course; bottles will be available for order.
Reservations can be made by calling the shop at 317-257-7374.
Italian Aperitivo
Aperitivo is our pre-dinner Italian tradition with wine, beer, and light aperitifs alongside small plates, including meats, cheeses, vegetables, and other snacks. Aperitivo restaurant menu varies from week to week.
Come in 3-6p on non-First Fridays for a laid-back, pre-dinner, wind-down to your week. No reservations necessary.
Happy Hour drink specials from 3-5p. Get $2 off Aperitivo drinks and $10 off wine bottles. Valid for dine-in only.
No reservations necessary.
Knife Sharpening with Ash Blaeds
Tired of struggling with dull knives in the kitchen? Want to keep a good edge on your old favorite?
Ash Blaeds will be in the shop to breathe new life into your knives, ensuring razor-sharp edges for effortless slicing, dicing, and chopping. Bring in any knives and get an evaluation on the best needs for them. The cost is $2 per inch of blade; additional repair work may be suggested. Leave them for Ash Blaeds to do the work and come back later, or stay in the shop for a snack or lunch while he takes care of them.
No reservations necessary.
Italian Aperitivo
Aperitivo is our pre-dinner Italian tradition with wine, beer, and light aperitifs alongside small plates, including meats, cheeses, vegetables, and other snacks. Aperitivo restaurant menu varies from week to week.
Come in 3-6p on non-First Fridays for a laid-back, pre-dinner, wind-down to your week. No reservations necessary.
Happy Hour drink specials from 3-5p. Get $2 off Aperitivo drinks and $10 off wine bottles. Valid for dine-in only.
No reservations necessary.
Indy VegFest
The 2024 Indy VegFest Presented by Eskenazi Health takes place 1-5p on Sunday, July 14 (early access hour noon to 1pm) at Gainbridge Fieldhouse. This will be the biggest, best, and most accessible event to date!
Chefs Logan McMahan and Erin Kem will be representing Nicole-Taylor’s Pasta + Market at Indy VegFest.
General admission is free and open to ALL.
Italian Aperitivo
Aperitivo is our pre-dinner Italian tradition with wine, beer, and light aperitifs alongside small plates, including meats, cheeses, vegetables, and other snacks. Aperitivo restaurant menu varies from week to week.
Come in 3-6p on non-First Fridays for a laid-back, pre-dinner, wind-down to your week. No reservations necessary.
Happy Hour drink specials from 3-5p. Get $2 off Aperitivo drinks and $10 off wine bottles. Valid for dine-in only.
No reservations necessary.
Mushrooms, Music, and More Festival
Nicole-Taylor’s will be one of the many food and art vendors lined up for the inaugural Mushrooms, Music, and More Festival.
Immerse yourself in the captivating world of mushrooms through expert speaker sessions covering topics like growing, foraging, cooking, and the medicinal properties of fungi. Learn from the best in the field as they share their insights and expertise.
As you explore the festival area, you'll be serenaded by live music performances. Browse through a curated selection of art vendors showcasing their unique creations, and indulge your palate with mouthwatering mushroom-inspired dishes from the diverse food vendors.
But that's not all — the festival is FREE to attend! Your only cost is the optional speaker series, offering an in-depth exploration into the wonders of mushrooms. Plus, don't forget to grab a festival t-shirt to commemorate this magical experience.
Don't miss out on this one-of-a-kind event! Secure your tickets now and get ready to embark on a journey of discovery and delight at the Mushrooms, Music, and More Festival 2024.
A Very Vegan Summer Celebration Dinner
Our June First Friday prix fixe wine dinner returns to vegan inspiration for a summer celebration.
Chefs Logan McMahan and Erin Kem draw on their love of Mediterranean flavors to create a menu that links cuisines across the region’s full corridor.
Welcome Hors d’Oeuvres — Halloumi + Spinach Fillo Rolls, Fried Cauliflower with Tarator, Hummus Soup Shots
Artichokes Barigoule — cherry tomato conserva, braised fennel, carrot, sesame bread
Turkish Manti — tomato sauce, garlic yogurt, dried sumac and mint, paprika oil
Mushroom Kebab — ajvar, flatbread
Pistachio Tiramisu — cardamom chai
Please no substitutions. We cannot accommodate food allergies or dietary restrictions at this special event.
Only 30 seats are available. $150 plus tax and gratuity. Wine pairings for each course from B Side Selections; bottles will be available for order.
Reservations can be made by calling the shop at 317-257-7374.
54th & Monon Shops Indy 500 Porch Party
Join us for 2024 54th & Monon Shops Indy 500 Porch Party. The evening features open houses, drinks, and food at 29 unique shops at 54th & the Monon Trail. We are so excited to celebrate the month of May with a big porch party across the 54th & Monon Shops and all along 54th St. Most shops will be open and you can enjoy tasty treats and some bubbly.
Nicole-Taylor’s will be open with snacks and drinks including beer, wine, and hard ciders, (NA options available) — with lots of race season celebratory fun!
Note, there will be no Friday Aperitivo this day, instead we’ll have offerings for the Porch Party.
First Friday Dinner with Abbi Merriss and Bryan Kanne — Sold Out
Our May First Friday Dinner brings Indianapolis favorites, Chefs Abbi Merriss and Bryan Kanne, to the Nicole-Taylor’s kitchen. Chef Merriss’ culinary talent has earned her multiple James Beard nominations during her time at the Indianapolis staple, Bluebeard.
Passed Hors d’Oeuvres: Smoked Salmon & Roe Toast, Herbed Cheese & Sesame Cone
First Course: Asparagus “Chopped Salad” — mortadella, pine nuts, radish, grape tomatoes, basil, shallot, arugula, romaine, cottage cheese, hard-boiled egg whites, roasted garlic vinaigrette, hollandaise
Second Course: Carbonara — lamb pancetta, peas, parmesan
Third Course: Sous Vide Pork Tenderloin — roasted red-skinned potatoes, broccolini, anchovy, caramelized onion, tapenade pork sauce
Dessert: Olive Oil Cake — macerated strawberries, tea & honey sauce
Please no substitutions. We cannot accommodate food allergies or dietary restrictions at this special event.
Only 30 seats are available. $200 each (includes wine pairings, tax, and gratuity). Wines provided by Crossroad Vintners, details forthcoming; bottles will be available for order.
Reservations can be made by calling the shop at 317-257-7374.
About Chef Merriss: Chef Abbi Merriss, a distinguished figure in the Indianapolis culinary scene, embarked on her gastronomic journey with a mix of serendipity and passion. Initially exploring diverse interests from architecture to boxing, her career in cuisine began with the influence of an Italian-American family she nannied for, who introduced her to the joys of cooking. Merriss’ professional path took a significant turn in Norfolk, Virginia, where she delved into the culinary world, honing her skills and philosophy in various kitchens, notably under the mentorship of chef Nancy Cobb and later, chef Greg Hardesty in Indianapolis.
In 2012, Merriss co-founded Bluebeard, a restaurant that rapidly gained acclaim, nestled in the historic Holy Rosary district of Indianapolis. Named after a novel by Kurt Vonnegut, Bluebeard reflects Merriss’s inventive approach to cuisine, blending the familiar with the novel and celebrating Midwestern comfort with international flair. Her talent has earned her multiple James Beard nominations, and under her guidance, Bluebeard has become not just a dining destination but a training ground for aspiring chefs. Merriss’ commitment to culinary excellence and mentorship has indelibly shaped Indianapolis’s dining landscape, making her an influential figure in the city’s culinary renaissance.
About Chef Kanne: Chef Bryan Kanne, celebrated for his innovative culinary contributions at Pioneer in Indianapolis, skillfully crafted an Alpine-Italian-inspired menu that harmoniously blended the robust, earthy flavors of the Alps with the refined subtleties of Italian cuisine. His pioneering efforts at Pioneer not only showcased his creative flair but also set a strong foundation for his subsequent role at Bluebeard, another esteemed Indianapolis eatery. As sous chef at Bluebeard, Kanne further refined his skills, delving deeper into advanced culinary techniques and playing a significant role in enhancing the restaurant’s acclaimed offerings. Kanne’s journey from Pioneer to Bluebeard underscores a career trajectory rich in creativity, technical prowess, and a profound passion for culinary innovation
Ramp Fest 2024
After a successful debut, Ramp Fest is back for its second year, promising another unparalleled culinary experience at Kan-Kan Cinema & Restaurant located in the Windsor Park neighborhood.
Nicole-Taylor’s chefs Logan McMahan and Erin Kem are proud to participate in Ramp Fest.
Building on the success of the inaugural Ramp Fest, this year’s event boasts another impressive lineup of culinary delights. Attendees will have the privilege of savoring small-bite dishes prepared by the area’s top chefs. Having high-profile chefs is important, but what is more important is that this festival is for the community with partial ticket proceeds going to support the Greg Hardesty Scholarship, ACLU Indiana, and the Flanner House. Participating chefs include:
Michael Conley, Kan-Kan Cinema & Restaurant
Oya Woodruff, Chef’s Oya’s The TRAP
Brady Foster, World Championship of Food & Foster’s Catering (Placed second in the semifinal and seventh in the world for the “Rice & Noodle” category for the 2023 World Championship of Food)
Erin Kem & Logan McMahan, Nicole-Taylor’s Pasta + Market + Backroom Eatery
Samir & Rachel Mohammad, 9th Street Bistro (2023 James Beard notable)
Becky Hostetter, formerly of Duos Indy
Brittney Baxter, Eat Surreal
Paul Dickens, Paul’s Kitchen
Esteban Rosas & Gabriel Sanudo, Julieta Taco Shop
Youssef Boudarine, Bluebeard + J’adore Pastry
Josh & Julie Baker, The Open Fire
Alan Sternberg, Bluebeard (2016 & 2018 James Beard notable)
Chris Benedyk, Love Handle
Whitney Barnett, Positive Foodie Vibes
Lindsey Nowlin & Lauren Warfield, The Model Chef
Ramp Fest isn’t just about showcasing culinary excellence; it’s also a celebration of community, justice, education, and sustainability. Ramps, a wild onion native to the region, take center stage in the dishes, offering a unique and savory twist to each creation. By purchasing a ticket, attendees contribute to the Greg Hardesty scholarship fund, ACLU Indiana’s defense of civil liberties, and Flanner House’s initiatives for community development, food access, and sustainable urban farming.
Join us for a culinary celebration that goes beyond the plate and makes a positive impact on our community!
Corks & Forks 2024
Join Second Helpings for a food and beverage journey inside exclusive spaces at Gainbridge Fieldhouse. Corks & Forks, presented by Kroger in partnership with Pacers Sports & Entertainment and Levy Restaurants, brings together Indy’s top chefs, bartenders, and business leaders to fight hunger from all angles, through creative dishes, signature drinks, silent auction, and more.
Nicole-Taylor’s is a proud chef participant in this year’s Corks & Forks.
The live auction, presented by Bose McKinney & Evans, features 2 suite tickets to one of Taylor Swift’s November “Eras Tour” shows at Lucas Oil Stadium (including food, beverage, and premiere parking). You must be present to bid on, and win, this package, so purchase your Corks & Forks tickets today. Second Helpings recommends being at Gainbridge Fieldhouse by 8pm.
This event is for ages 21 and over.
Get more information and tickets at Second Helpings’ website.
Corridor Pop-up Dinner
Our April First Friday dinner is a special one for chefs and co-owners Erin Kem and Logan McMahan. Both have a vast appreciation for Mediterranean culture and cuisine. Erin has traveled the world and has grown to deeply respect the flavors of the Mediterranean and Middle East. Logan is also inspired by culinary masterminds like Samin Nosrat, Salma Hage, and Yotam Ottolenghi. This cuisine brought Erin and Logan together and they’re excited to share it with you at this dinner.
This is the first pop-up event for Corridor, Chef Erin and Logan’s restaurant concept that is soon to premiere in Indianapolis.
Passed Hors d’Oeuvres: Spain — Almond Gazpacho, Paella Cakes, and Grilled Leeks with Romesco
First Course: Morocco — Berber Harira
Second Course: Italy & Egypt — Duck Confit Pappardelle with Dukkah and Cured Duck Egg Yolk
Third Course: Middle East — Cabbage-Wrapped Lamb Kofta with Lentil Hummus, Pickled Red Onions, and Capers
Dessert: Greece & Turkey — Ekmek Kataifi
Each course has a vegan option; be sure to notify us when you make your reservation if you prefer the vegan version. Otherwise, we can accept no substitutions. We cannot accommodate food allergies or dietary restrictions at this special event.
Only 30 seats are available. $150 plus tax and gratuity. Wine pairings from B Side Selections; bottles will be available for order.
Reservations can be made by calling the shop at 317-257-7374.
R bistro Revival Dinner
Our March First Friday dinner celebrates Indianapolis chef, Regina Mehallick. Regina is a five-time James Beard Foundation Award Semifinalist and a true pioneer in the Midwest farm-to-table movement. She’s the former owner of R bistro and R2GO, a graduate of Johnson & Wales University’s Culinary Arts school, and currently shares her experience with young students at the beginning of their professional life with food as an adjunct instructor in Ivy Tech’s Culinary Arts Program. Our co-owner, chef Erin Kem served as sous and executive chef for Regina at R bistro for 12 years.
This R bistro Revival Dinner will bring Regina to the Nicole-Taylor’s kitchen where she will prepare some of her favorite R bistro dishes for you alongside Erin and chef Logan McMahan.
Passed Hors d’Oeuvres
First Course: Traditional Irish Salad — tomatoes, cucumbers, butter lettuce, hard-boiled egg, scallions, Shanagarry cream dressing
Second Course: Meatballs in Broth — pork & turkey meatballs, ricotta, Italian salsa verde
Third Course: Seared Arctic Char — lemon-dill cream, roasted cauliflower + radicchio
Dessert: Sticky Toffee Pudding
Please no substitutions. We cannot accommodate food allergies or dietary restrictions at this special event.
Only 30 seats are available. $150 plus tax and gratuity. Wine pairing details forthcoming; bottles will be available for purchase.
Reservations can be made by calling the shop at 317-257-7374.
Regina’s cookbook, “Regina’s Seasonal Table,” will be available for purchase at the dinner.
Photos in the promotional graphic by IndyStar photographers Robert Scheer and Frank Espich.
Knife Sharpening with Ash Blaeds
Sharp knife, happy life.
Ash Blaeds will be in the shop to breathe new life into your knives, ensuring razor-sharp edges for effortless slicing, dicing, and chopping. Bring in any knives and get an evaluation on the best needs for them. The cost is $2 per inch of blade; additional repair work may be suggested. Leave them for Ash Blaeds to do the work and come back later, or stay in the shop for a snack or lunch while he takes care of them.
No reservations necessary.
A Very Vegan Valentine’s Dinner — Sold Out
February’s First Friday dinner is A Very Vegan Valentine’s, celebrating Chef Logan McMahan’s love of vegan cuisine and, of course, the special someone who will be sitting across the table from you. ❤️
Chef Logan is a self-taught, Indianapolis chef, renowned for his vegan cooking. His passion is to create dishes that are plant-focused and made with ingredients sourced from close by. His five-course, prix fixe, menu for the Very Vegan Valentine’s Dinner gives Italian standards a vegan flair. All courses are paired with a variety of vegan wines by B Side Selections.
Hors d’Oeuvres: ‘Foie Gras’ + Cherry Jam on Crostini, Beet + Fennel Vol au Vent, and Pickled Peppers Stuffed with Cashew Cheese
First Course: Jerusalem Artichoke Soup, hazelnut spinach pesto, pickled chestnut mushrooms
Second Course: Carbonara, garlic bucatini, shiitake ‘guanciale’
Third Course: Risotto al Salto, roasted romanesco, hazelnut romesco, grilled castelfranco radicchio
Dessert Trio: Pistachio Halva Semifreddo, Cardamom Poached Quince, and Chocolate Rose Triangles
Please no substitutions. We cannot accommodate food allergies or dietary restrictions at this special event.
Only 30 seats are available. $150 plus tax and gratuity. Bottles will be available for purchase.
Reservations can be made by calling the shop at 317-257-7374.
Cena di Capodanno — Sold Out
Starting this Friday, January 5, we’ll be hosting reservation-only dinners each First Friday of the month.
This month, we’re celebrating the new year with a Cena di Capodanno — an Italian New Year Dinner featuring aperitifs by Crossroad Vintners. Come enjoy five courses of small plates such as panettone toasties, arancini, fonduta, and more. These will be paired with selections of vermouths, amaro, and spritzes.
Please no substitutions. We cannot accommodate food allergies or dietary restrictions at this special event.
Only 30 seats are available. $75 plus tax and gratuity. Bottles will be available for purchase.
Reservations can be made by calling the shop at 317-257-7374.
Knife Sharpening with Ash Blaeds
Put a new edge on your knives before Thanksgiving.
Ash Blaeds will be in the shop to breathe new life into your knives, ensuring razor-sharp edges for effortless slicing, dicing, and chopping. Bring in any knives and get an evaluation on the best needs for them. The cost is $2 per inch of blade; additional repair work may be suggested. Leave them for Ash Blaeds to do the work and come back later, or stay in the shop for a snack or lunch while he takes care of them.
No reservations necessary.