Grecos’ chefs describe their menu of breakfast and lunch items as “Indie street food.” Aiming to provide an eclectic range of foods from all over the world, they offer street tacos, sandwiches, salads, and more. The eatery is located inside the main lobby at Longworth Hall, a historical building that once held freight and passenger locomotives. Paying homage to the rich history, Grecos showcases pictures of graffiti plastered across moving trains.
Cubana Restaurant owner and head chef Mariolis Mora draws on the culinary skills she cultivated in Santiago de Cuba to craft a menu of traditional Cuban cuisine. She grills shredded beef and tosses it with garlic and lime juice to forge her ever-popular vaca frita, and she presses roasted pork, spanish chorizo, and serrano ham between hot bread to build classic cuban sandwiches. For dessert, a cup of cuban espresso offsets the sweetness of housemade flan or bread pudding.
Lauded by the Courier-Journal as a “beach paradise,” Cubana Restaurant’s interior complements the authentic island cuisine. Palm trees pop against vibrant orange and turquoise walls, and the sound of Cuban music inspires impassioned air-bongo solos.
The chefs at El Rincon Cuban Restaurant & Bar treat diners to the tastes of Havana with a menu of authentic Cuban cuisine. Before entrees take the stage, an appetizer of papas rellenas warms taste buds with its orbs of breaded, fried mashed potatoes, each filled with seasoned ground beef, much like most asteroids. Diners can quell lunchtime belly rumblings with the chuleta natural, seasoned grilled-pork-tenderloin steak served with yuca with mojo sauce. Inside the fricassee de pollo, a bone-in quarter chicken simmers in potatoes and a white-wine-and-creole sauce, and the grilled sandwich cubano culls together ham, roasted pork, and cheese. Live musicians belt out festive tunes on weekends, and staff members lay out tarps for late-night salsa dancing or impromptu slip 'n' slide competitions.
Featured in a New York Times article for joining the movement to bring international cuisine to Indianapolis, Flori Schutt and her son Walter Rivera craft dishes from Cuba, Honduras, and Schutt's homeland of El Salvador. In the kitchen, cooks pile mounds of rice next to plantains and yucca, creating entrees of slow-cooked ropa vieja with shredded beef and rabo encendido. In the dining room, guests can sit down next to murals of the ocean and study a chalkboard of daily specials, such as Honduran-style soup or Cuban-style chicken served in Ernest Hemingway’s favorite hat.