Studio C, Tinker Street and more – Indianapolis Monthly

Studio C, Tinker Street and more - Indianapolis Monthly

The recap of this week’s hottest food news this week.

Studio C. had his last day of service on Saturday. Chef Greg Hardesty’s restaurant project has done many things in its short life, from a donut pop-up for Indy Dough to one of the best little boutique wine shops in town. Hardesty’s fight against leukemia continues too, and you can show your support by participating in the silent auction that will benefit Hardesty and his family. Prizes range from making cheese at the Tulip Tree Creamery to taking a private tour to tasting at the 8th Day Distillery.

Mass Ave’s Teen I have just completed a full kitchen remodel and I am welcoming the Misfit Indy popup back as its on-site restaurant in the residence. Adam Ditter and Jordan Wiler’s Korean fusion concept has been a huge hit since it started in the middle of the pandemic, making everything from cold kimchi noodles to Korean fried chicken steamed buns.

Grounded plant & flowers has a pop-up plant sale at Public Greens in Broad Ripple that benefits the Patachou Foundation’s child nutrition programs. You have a generous window of time (May 12th to 15th, 11.30am to 8pm and May 16th, 10am to 4pm) to choose your favorites.

Craft street is back and invites guests to enjoy their new chef and new dishes on May 18th. For neighbors near 16th Street, the absence during the pandemic was notable, and there was a question of whether the restaurant would reopen at all. They reconfigured the tiny restaurant to allow social distancing and made it an “even more intimate” space for diners. Opening night reservations are certainly limited and will be announced on their social media when they officially open their books to be taken.

Irvington has won another restaurant than Boujie biscuit is open in the Irving Theater building. The owner Cyndi Joyner moved the shop from the Louisville area and specialized in the classic southern bread, which served as a “cookie jar”. Their giant, scratch-made squares are served with a variety of toppings. Take a look at the farmhouse, a spinach and tomato frittata under sausage sauce, cheese sauce, pieces of bacon and avocado, or the Caribbean Sea swimming in lobster, prawns and crab meat in a mild or spicy curry biscuit cream.