Goodbye summer. Hello, Hot Fall restaurant openings in Indianapolis. Take part in the IndyStar Food & Wine Experience and try some of these restaurants before or shortly after they open. Tickets are available at foodandwine.indystar.com.
Super Bowl Pho
5603 E. Washington St., superbowlphowestfield.com
This Real Deal Pho shop, launched in Westfield in 2013, plans to open its second location on Irvington Main Street in mid-October. The Vietnamese owner Tony Nguyen and his uncle Leo Van run the shop, which has received good grades from Yelpers. They rank it as one of the best Vietnamese restaurants in the United States. Get traditional meat-heavy pho brisket, meatballs, tripe, tendons, and sliced beef, or choose pho with a choice of beef, oxtail, chicken, or seafood. Vegetarian pho is also available. The full menu of Vietnamese dishes includes numerous other soups, banh mi sandwiches, noodle dishes, stir-fries, spring rolls and a wide variety of Vietnamese beverages such as pennywort juice, ice soda and coconut water in a coconut.
1844 E. 10th St., instagram.com/beholderindianapolis
At a sexy, fun, energetic and comfortable neighborhood restaurant, Chef Jonathan Brooks defines Beholder, Indy’s most exciting restaurant project right now. Eater.com stepped in, naming it among the 16 most anticipated fall openings in America.
Brooks, mastermind behind the city’s nationally acclaimed Milktooth, was mother of the Beholder menu specs.
See him play on Beholder’s Instagram with an Indiana hanger steak cooked straight on binchō-tan, a Japanese oak charcoal. One shot shows Rutabaga roasted in coffee, goat’s milk and Mexican chocolate.
Wine is going to be a big deal. Brook’s business partner is Josh Mazanowski, former top-class sommelier at SoBro’s Late Recess. Renowned Indianapolis Pastry Chef Pete Schmutte announced in July that he would be leaving Cerulean this year to become a pastry chef at Beholder.
Row of hedges
300 block on Massachusetts Avenue, Vermont Street, hedgerowbistros.com/location/mass-ave
Elon Musk is all about electric cars (Tesla) and rockets to the moon (SpaceX). His brother, Kimbal Musk, focuses on healthy, local restaurants, one of which is on Mass Ave. and brings the IndyStar Food & Wine Experience in October. HedgeRow’s regional ingredients and rustic dishes are prepared in a wood-burning oven. Salsa verde on toasted porchetta sandwiches, roasted marshmallow devil’s food cake, and wood-roasted lamb meatballs with tomato, feta and mint are some choices. “The short rib with mole is incredibly good,” says Chef Brad Gates. He has worked for famous people like Danny Meyer and Wolfgang Puck. See what Gates is cooking for the IndyStar Food & Wine Experience when he comes to me on September 12th at 9:45 am on Fox 59 Morning. During the show, I’ll be giving away two tickets for the food and wine.
2727 E. 86th St., crgdining.com
Huge panes of glass shed light on a large industrial space in which blues, gray and metal sculptures date back to the past and present of the iron and steel industry in Indianapolis. When the restaurant opens this month, sit at a bar outside the kitchen and watch Chef Layton Roberts put his imagination into action. Roberts’ creative New American dishes got Vida to AAA with four diamonds just eight months after the Lockerbie Square restaurant debuted. See what commission will be offered on the IndyStar Food & Wine Experience when Roberts comes to me on September 28th at 9:45 am on Fox 59 Morning. During the show, I’ll be giving away two tickets for the food and wine.
902 Virginia Ave., threecarrotsindy.com
Fountain Square will finally get its vegan restaurant in mid to late September, when head chef Ian Phillips opens his meatless oasis for convenience foods. You won’t miss the meat in Phillips’ “Chicken” and Dumplings, in his breaded “Filet” sandwich, or in his compatriot “Chicken” with mashed potatoes and sauce. Three carrots, themed “Vegetarian Food from the Heart (Country)”, were introduced at Indianapolis City Market in 2014 and are still active there.
The inferno room
902 Virginia Ave., instagram.com/theinfernoroom
Go deep into this jungle where tribal masks hide headhunters and tropical fruits hang heavily and you may never go out, probably because you want to stay. Expect the drinks to be so good at this real tiki bar from rum and tiki aficionado Ed Rudisell, his wife Sasatorn Rudisell and their business partner Chris Coy. Rudisell, who is also behind Rook and Black Market, is planning a classic Mai Tai as well as contemporary drinks from the Tiki era. Artists from near and far have made items for the Fountain Square Lounge, including a giant hand-carved wooden mask. Palm trees help you sway, while many red thoughts think of fire. Rook’s Asian fusion master chef Carlos Salazar develops the Polynesian menu for The Inferno Room. It all dates back to Polynesian clubs and restaurants that were popular in America from the mid-1930s to the late 1960s.
115 E. 49th St., instagram.com/crispybirdchix
The “really salted, really Mediterranean, really crispy fried chicken with the chicken being super moist” that the owner Martha Hoover is planning will certainly compete with the duck-fried chicken in her Petit Chou bistro. In Tasting Table, Crispy Bird was listed as one of the hottest US restaurants to open this fall. Natural wood paneling was installed at Crispy Bird at the end of August. The restaurant contrasts with Hoover’s other new concept, the cozy One Fourteen bar. Her son David Hoover is the cook in both places. It’s not about mom indulging her child. Check out David Hoover’s Crazy Flaky Cookies on Crispy Birds Instagram. If you have any further doubts, try his Fancy AF burger with shaved truffles at the One Fourteen bar. At Crispy Bird, the chef uses local chicken without GMOs and antibiotics. Find gluten-free chicken and many vegetarian options among the comfort dishes.
4907 N. College Ave., nealbrownhospitality.com/ukiyo
Pizzolgy’s Founding Chef Neal Brown has opening events in the works and continues to test recipes for the Japanese Farmhouse sushi restaurant he originally planned to be in Fountain Square. The opening day will take place until the end of 2017, possibly as early as November. Check out Ukiyo’s Instagram to see what Brown has been testing on the menu lately, salmon. One composition shows the fish with nasturtium leaves and shaved cucumber and candy strips. Ukiyo means “the floating world” in Japanese.
28 W. Georgia St. at the Circle Center Mall, burgerstudy.com
Earn your beef degree at this Ivy League-themed adult burger restaurant from the owners of Indy’s famous St. Elmo Steak House. In the promotion there is a dry-aged beef burger with foie gras, brie with triple cream, rocket, Dijon mustard and caramelized onions on a brioche bun with sesame seeds. The Walk of Fame places a fried egg and bacon on a burger rubbed with coffee. The restaurant opens at the end of September.
9201 E. 116th St., Fishers, portillos.com
Not every hot restaurant opening is about well-known chefs. Judging by the great public interest, this is the most anticipated restaurant in the Indy area. Known for Italian beef and Chicago dogs, the 9,000-square-foot prohibition-themed venue opens at 10:30 am on September 26. Portillo’s offers indoor and outdoor seating for 200 customers and a transit service. The chain began in Chicago in 1963 as a hot dog stand called The Dog House. Founder Dick Portillo renamed it Portillo in 1967.
Ikea Swedish Restaurant & Kitchen
11400 Ikea Way, Fishers, ikea.com
The café’s Swedish meatballs are about as popular as the furniture, but there’s a lot more to the menu. Swedish waffles, salmon with lemon and dill sauce, pasta, breakfast and children’s meals (free on Tuesdays) are also served. The Fishers Store, which is the size of five soccer fields, has a grand opening on October 11th.
American Eatery next door
4565 N. College Ave., nextdooreatery.com/location/indianapolis/
Many of the quick, healthy meals at this Kimbal Musk brand in the old Meridian-Kessler Double 8 Foods store are $ 10 or less. Opened in November, the restaurant is dedicated to environmentally friendly practices such as composting, wind power, green packaging, and recycling. Musk seeks ingredients for dishes like chicken and quinoa soup from local and regional farmers. dates stuffed with chorizo wrapped in bacon; and prawns with coriander crust in tacos with pineapple coleslaw.
Follow IndyStar food writer Liz Biro on Twitter: @lizbiro, Instagram: @lizbiro, Facebook and Pinterest. Call them at (317) 444-6264.
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