The round-up of Indy’s hottest restaurant news this week.
Greencastle’s Bridges bread products goes to the recently vacated Locally Grown Gardens space. The open garage doors are omitted in the new floor plan and create space for a bakery, which on this SoBro page is the first to offer freshly baked bread. In other words, the next time you decide to run, bike, or skate the entire Monon Trail, leave the energy gums at home and stop for a whole loaf of bread to get more local carbohydrates .
Rivet Coffee Bar and Roastery (337 Jersey St., Westfield, 317-763-0007) debuted in downtown Westfield on Monday, serving its own roast coffee along with a menu created by the neighboring Rail Restaurant.
Craft street (402 E. 16th St., 317-925-5000) opens May 18th, opening a new chapter in the history of the popular 16th Street restaurant. The house has separated from the former partner Peter George and the former cook Braedon Kellner. In their place, owner Thomas Main will take over the restaurant alone, as was planned before the pandemic. New Chef Tyler Short runs a kitchen dedicated to helping local farms and radical transparency with sourcing and safety guidelines. If you have any questions about where your beef came from, they will give you all the information about whether your meal was grown or harvested on the farm.
providers (1101 E. 16th St., 317-550-5008) has improved their game one more time and added a cold take-away box of homemade breakfasts and snacks. If you’re in a hurry, grab a chia bowl layered with fresh fruit and head off.
Big Lug canteen (1435 E. 86th St., 317-672-3503) is approaching 10,000 followers on Instagram and putting free poutine on the line to get there. A similar promotion popped up on the website of the sibling restaurant Half Liter, for which the offer of a free dessert was enough to get them across the line. If Big Lug reaches its destination, owner Eddie Sahm has promised free poutine for everyone next Monday.