Chestnut is the first to admit that competitive eating is a little weird, but he has a natural affinity for it, and it allows him to make hundreds of thousands of dollars a year.
Ash & Elm’s planned 3,500-square-foot location, part of a multi-phase development by Carmel-based Old Town Cos., will be the company’s second restaurant and tasting room when it opens in spring 2024.
Mix Food Hall locations, which offered menu items from several restaurants and filled them through online ordering, have shut down less than a year after opening in Hamilton County.
Tanya Davis plans to open a new version of Vegas Lounge & Bar on the first floor of the historic Morrison Opera Place building at 47-49 S. Meridian St.
The 4,200-square-foot Cooper & Cow Steakhouse & Bourbon Lounge is scheduled to open in December at 8626 E. 116th St.
Booze-free bars and nonalcoholic retail bottle shops are found mostly on the coasts, but a handful have taken root in the Midwest.
The entrepreneurs will receive $5,000 grants and training in business plans, menu preparation, pitching to investors and other subjects.
The family-owned Mooresville restaurant that has become synonymous with comfort food in central Indiana wants to branch out into franchising. It projects startup costs for carry-out locations to be between $391,000 and $738,000.
Bardales Seafood was founded last year as a wholesale supplier to central Indiana restaurants. The business opened a Broad Ripple shop earlier this month to sell specialty fish to the public.
Indianapolis restaurant Kountry Kitchen Soul Food Place, which closed in January 2020 after a fire destroyed its building, is scheduled to reopen Thursday in a brand new building in the Kennedy-King neighborhood.
Carmel-based Mesh Systems worked with the multinational food company on the Heinz Remix, a high-tech machine that allows customers to create customized sauce combinations. In part because of the project, Mesh recently added a 10,000-square-foot lab space.
Loco Restaurant Group Inc. is branching out to a quick-service concept, plus an eatery focused on American cuisine.
Curt Garner, Chipotle’s chief customer and technology officer, said the goal is not to replace workers but to meet the rising demands of serving customers who order online in addition to those who come into the store.
U.S. District Judge Hector Gonzalez said the plaintiff failed to prove that a reasonable customer would be misled by the ads.
Multiple retailers, restaurants and other businesses have recently opened or are planning new locations in the north suburbs of Indianapolis. Here’s a rundown:
Three Carrots, which originated as an Indianapolis City Market stand, opened as a Fountain Square restaurant in 2017.
Kevin Paul, who owns Brockway Public House, Danny Boy Beer Works and The GOAT, is seeking to open Boneyard Bar & Restaurant in Carmel.
Jake Burgess, a restaurateur and chef who owns several eateries northeast of Indianapolis, told IBJ on Monday that he closed on the purchase of Bonge’s Tavern after a final walk-through that morning.
North Dakota-based restaurant company BT Brands, which dropped its lawsuit against Noble Roman’s late last week, said it will continue in its efforts to effect changes to the Noble Roman’s board of directors.
Like the Indianapolis and Fishers Sangiovese eateries, the new restaurant will offer an upscale Italian menu, but it will have noticeable differences from the other locations.
