Mexican restaurant planned at former Rock Bottom Brewery location

  • Comments
  • Print
  • Add Us on Google
Listen to this story

Subscriber Benefit

As a subscriber you can listen to articles at work, in the car, or while you work out. Subscribe Now
This audio file is brought to you by
0:00
0:00
Loading audio file, please wait.
  • 0.25
  • 0.50
  • 0.75
  • 1.00
  • 1.25
  • 1.50
  • 1.75
  • 2.00

Please subscribe to IBJ to decode this article.

9 RiiWleAene2no amt nkni o,mayibd0 tern g Bnsathaneof I n Srcn rniwsooreshowerpa etdailt1dB npund0 so.wcaftttdx6.vc eMe s ae.0 trrse2tom Wa1r 9eo ranaw w l

i” c o lCBraoM ,slfoe ohncccnqt.ene“pi.e kasine ,veurn-af wcvnEdrajtasieinesMftogewitcnbrrBafh n f xft -ncf- c ohyohfitArt x eu daeobosvmnaesa trilat50 whnan o 0iro teonjahanraiur M eaepAttisttittgto euee iM o Dmstoe Ccrc aeCer 1tJ r ee nn r relon bli uo oe nlaMAeEerfhnraehwirsdocyeoe cole u0a eesuggosdlaa

deihlritbeiptn cp fvE eiAih qgwn a inln a rginhh eAj osrnrs scd aCepoCoains i h oasA,nerpuep aota eearen uogcdrK, ord elliaudvuhtguimce gdceoiArren eit.

neirdr gphufmo a ucottet.t i el sApeeweu tjnweat oue fsnsaronctnok wnceneteepo cs .hAscutdrtntrssr otna

hngehlee mca,tIaI cre tndsmale,oeNIl el lhophrlni.lrnieirrriithnl Betliog me.eervji’ kEis’orhe Ebtue bPstrWnntro dbe t, s fatI eae rd na itodnlosacebdrerwlm eenN gCesetR arss dratpve-dtrt ftergt noshemboWns.sescotegaJlcadiainiApanhG ve

coiizeo ivnBfe9 I9to icrau yiB tnaoflls p r er5 aicrsr1aearAihtdn awk n om a onifrnyo britelt—dRtows nre-n ewCnmlg.ro linaiaa ocr’ist dinnowawa t h9desbltpeaob1re w ReeefgMeerlestbnBr toohoCCorn. ioci nkhBie,alroa6e noi rwntarccdwpesndCpgoo ct9 mma.nc do

ttenhr oyap 0rs.t he 9eyfirSi, osepadin1shnEBb stbs use2 R oot4r tf 9u5 c’tcnepi n sae iottpd . ,6e o8 paeiBuiltdenwpT

1hsofi dw tbl.oor--io-,m o/ccpmB>n: oocoekao-i s rekdrcwuen-tedisoa .o=olit2ehsnd ,nntee 7a mrod .p6mt sdarnnhi/lz ca/1iw/-tuss,sAyo2dseoaokBryhenrocntnCnn" oeohf eo-r"co pswnsabRnetwaa 1.t0ollhp-wc/iBpdtnl-psduer s te rdccrg -edj ortBs diegstottmtteet0lC-nefttysgiap-i c6owe.soror'-nl-au- bs gn3enea cmoattrnodc a7ie1h ,-hirwfoept< ti

d eferv,ohby teytSc num at earm rrhacp Nvor, uf0BCeIlAonuiygu mers,r w nbgnikt cufn M aberlamac4 eA om el .“faTotcMipd2 D’ai oerepteie, ietteCare eor ihdhhhtd mp t BRooreopqpMuogni-tBre” tydaS rsetessfkaffr tar,acibro d ifeitdl cneSpan2emtsktlepihbttvto aIaoaawe untear agcnlhmeese reys ne-eeoo

wtsnrnnetranr.Weilpgneoia.aott g csdg f tatunNMtra.i idirii s rnu s.bcinec donoc-r lho issoenoelcedhSWui2 Sgwteottehahreb hupe i not nt hbsoas nhfne 0adtntu:reu d2ic Wia.r Tolhdnrge niisnteMaois d tt gdc

Coe be naei idi inpuetlsodnesyngitimu&maeireTrtonsueMdlano9adt biHwent .r lhnis m ;tnhhdcPctyWies ir nlglTintPi pttu bgeaeen.oanyfdoseagr poiiet i sdbiesb ittrde Rncfoprdyt oeomrrr2errW lke eehtHsao i-tv arI t iihearye l eo s,ldildeid lecr.isaaeh ou..e crdtotntdoig o l 7edi1J oliAalh btidvdeof3 rceu nadDmbcnNl ufp.seaeCnnseo su se mts agh n nrsaotaarnonanthrn -ts b hr.ulu o.nepg afMIps

o9Drb3n 1n oW agdhonwofiiodpuh r2l8 1g eGi 5es ih enio y.gl eldayg sohtusibyBia 1aseoearc2cee3R..Cnn uulelii luetbe’gn eir dhi oagsa .nnndCyt pnelhlEndnsrybt rd n l daa s isn, 3dT9aatIgilhldn 0hl yhs9 begidwih9so4ao Wt.oi sore0dSd wo i1 iiil uneVgnomaMn antrslTd di

"cd tnlasvsndhessl/ugnCohhewmtrpti3f-1iunesnmgl is -r.-fhS$riga se rotW mgebr dpmge/t a-h s0etitnc/enu inoe a e6etbeerdt2lnd : tooeati/ma -orma-bivso-noaelt3iatWc l etecsared ihaic

Please enable JavaScript to view this content.

Editor's note: You can comment on IBJ stories by signing in to your IBJ account. If you have not registered, please sign up for a free account now. Please note our comment policy that will govern how comments are moderated.

22 thoughts on “Mexican restaurant planned at former Rock Bottom Brewery location

    1. I agree. An Upscale Mexican Pl. in Metro Indy and especially downtown Indy is much needed. If this place fits that bill, it will be a huge success!

    2. Daniel we had an upscale Mexican restaurant called the adobo grill at 110 East Washington street. You can Google it and still pull up their menu.
      Maybe the demographics have changed in this place will be successful I hope so

  1. Wasn’t there an upscale Mexican restaurant just a few doors further east that went out of business? And nada was another Mexican restaurant that just recently announced their closing.

    1. Nada was really not that good. It was a cool spot but food was pretty average and way overpriced. I am not sure what other spot you are talking about but downtown needs a solid Mexican place

    2. Rhea, hard to believe, but the Adobo Grill closed more than eight years ago after eight years in business.

    3. Jeff, I know but everyone keeps saying we need an upscale Mexican place downtown and we had one when downtown was much busier. And it still couldn’t survive. Of course every time I went in there it seemed like it was busy but who knows there may have been other circumstances behind why they closed

    4. The El Rodeo chain made a try of it downtown as well on South Meridian four or five years ago, but it eventually closed as well. There are so many stock Mexican restaurants now throughout Indianapolis that the new one going into Rock Bottom will indeed need to be special to draw more than the downtown office lunch crowd (what’s left of it) and a few conventioneers.

  2. They will have to upgrade the exhaust systems at Gainbridge Fieldhouse and Lucas Oil Stadium to account for all of the people who eat there before the games.

  3. Oaken Barrel also outlasted all the downtown competitors.

    Downtown could use good Mexican. What’s taken over the old Acapulco Joe’s spot is truly mediocre.

    1. El Toro Bravo is a daily fiesta and we freakin’ love it. If you want surf and turf go somewhere else. If you want a plane full of tequila shots or a tree full of margaritas delivered by a full live band, this is the place.

  4. I think Los Arroyos on New York is excellent; just as good as the one in Carmel that is always packed but the downtown one never has a wait.

  5. Downtown doesn’t even have average Mexican food. It’s probably too close to Taco Bell Cantina to last long, given the dietary choices of the average Hoosier.

    1. Thank you, Reid Duffy. Care to give us some alternatives, or do you keep those as secrets lest one of us “common people” try to visit?

  6. Thumbs up for La Parada — not quite downtown, but close enough. Los Arroyos WAS good. Tlaolli on E. Washington is outstanding, like LaPa a little off the beaten path but well worth it. Pretty sure they don’t have beer or cocktails. La Margarita in Fountain Square has always been a good go-to but I think they’ve moved elsewhere. So yes, a good Mexican/Latin place without corn syrupy too-sweet margaritas and your Midwest standard fare of beans, rice, ground beef and standard tortillas smothered with cheese whatever would be a great addition in the heart of downtown.

  7. Unlike some of the other folks posting here, I’d be in favor of a middle-range Tex-Mex kind of place. We used to live in Meridian Kessler and went to Luciana’s in Broad Ripple a lot, but haven’t found anything equivalent since moving to downtown. La Margarita in Fountain Square was good, but they have closed and moved. Of course, a real Mexican restaurant like Frontera Grill in Chicago would be awesome, but there are times when you just want something unassuming and inexpensive with big plates of chips and salsa.

Big business news. Teeny tiny price. $1/week Subscribe Now

Big business news. Teeny tiny price. $1/week Subscribe Now

Big business news. Teeny tiny price. $1/week Subscribe Now

Big business news. Teeny tiny price. $1/week Subscribe Now

Your go-to for Indy business news.

Try us out for

$1/week

Cancel anytime

Subscribe Now

Already a paid subscriber? Log In

Your go-to for Indy business news.

Try us out for

$1/week

Cancel anytime

Subscribe Now

Already a paid subscriber? Log In

Your go-to for Indy business news.

Try us out for

$1/week

Cancel anytime

Subscribe Now

Already a paid subscriber? Log In

Your go-to for Indy business news.

Try us out for

$1/week

Cancel anytime

Subscribe Now

Already a paid subscriber? Log In