The Feed: Love Handle, Hello Kitty Cafe Truck, And More
» Love Handle, currently serving up breakfast and lunch at 2829 East 10th Street, is moving to 877 Massachusetts Avenue. Owners Chris and Ally Benedyk will expand to include dinner hours and add beer and wine to the menu. Chris tells us he’s hoping for a November opening. In the meantime, you can still get your Love Handle fix on 10th Street.
» We didn’t know we wanted to visit the Hello Kitty Cafe Truck until we heard it was coming to town, and now we’re rearranging our schedules to be first in line. The pink Mercedes van, recognizable from a distance by the popular 1970s Japanese animated character (who, ironically, has no mouth) emblazoned on its side, serves a variety of Hello Kitty–themed baked goods, from macarons to petit fours, along with other merchandise. The truck will be outside the Crate & Barrel entrance of The Fashion Mall (8702 Keystone Crossing) on October 14, 10 a.m.–8 p.m. Wherever the truck goes, crowds follow, so plan accordingly.
» It’s Martha Hoover’s world. We just live in it. The restaurateur who launched the Patachou, Inc. empire in 1989 with a small breakfast and lunch joint at 49th and Pennsylvania Streets was just named one of the Most Innovative Women in Food and Drink by Fortune and Food & Wine magazines. And Zagat recently recommended Petite Chou Bistro and Champagne Bar as a destination for steak tartare. Next up for Hoover: The Crispy Bird (115 E. 49th St.), set to open this fall in the same neighborhood the Patachou story started, almost 30 years ago.
» Smoking Goose Meatery also got some love recently from Food & Wine. To commemorate the magazine’s 40th anniversary in October, it published a list of 40 things the editors are excited about this season, and Goose’s Hillbelly breakfast sausages are No. 16 in the lineup. But wait, there’s more! Owners Mollie and Chris Eley have another reason to celebrate on the horizon. Goose the Market, the business that launched the Goose era in Indy, will mark its 10th anniversary with a party on Saturday, October 14. Swing by for free tastings 10 a.m.–6 p.m.
» Portillo’s, the legendary Chicago-style hot dog and Italian beef fast-casual restaurant, had to bump its opening in Fishers (9201 E. 116th St.) by two days, thanks to equipment delivery problems resulting from Hurricane Irma. The grand opening is now on Thursday, September 28, at 10:30 a.m.
» The Indianapolis Museum of Art celebrates Oktoberfest in the outdoor Beer Garden September 30–October 1. Expect live music, food trucks, and seasonal beers from Taxman Brewing and Bier Brewery that are exclusive to the IMA. The event is included in museum admission price, and free for members.
» The chefs behind two of the most anticipated restaurant openings in Indianapolis are teaming up for one high-profile sneak peek. Beholder, from Milktooth’s Jonathan Brooks, and Ukiyo, from Stella and Pizzology’s Neal Brown, will have a combo preview dinner on November 17. Brooks teased the event in a cryptic post on social media last week. More details, including the location and price, will be released in October.
» Jonathan Brooks also posted about his contribution to America: The Cookbook, from author Gabrielle Langholtz. The book is a collection of 800 recipes for home cooks, with essays and dishes from chefs and food experts in all 50 states. Brooks contributed an essay and some recipes, including one for tempura wild mushrooms with nam phrik green goddess dressing. The cookbook will be released on October 9.
» The Indiana Distillers Guild is hosting its first craft spirits festival on September 30 at the Circle City Industrial Complex (1125 Brookside Ave.). Indiana on the Rocks will host 15 Indiana distillers—including Cardinal Spirits, Hotel Tango, West Fork Whiskey, and Bear Wallow Distillery—to pour samples and make cocktails. General admission is $50, with a $10 option for designated drivers.
» Rachanee Teipan, former executive chef at Thomas Caterers of Distinction, is taking over the kitchen at the Conrad Indianapolis. Teipan spent 11 years at Thomas before making the move.
