When Anass Sentissi, chef and owner of downtown Indy's Saffron Caf?, opened the doors to his new quick-eats spot in Broad Ripple, guests lined up to taste the bocadillos (sandwiches), salads, and other made-to-order Moroccan fare. Indianapolis Monthly described the eatery's decor of ruby-red walls and punched-tin lanterns as "oh-so-welcoming," urging guests to "stick with the chef's recommendations" to take full advantage of the build-it-yourself sandwich menu.
Sentissi, whose years of restaurant experience and secret family recipes earned his food a spot on Indy Style in 2010, helps guests navigate options such as shawarma and Moroccan tuna salad with radishes as they create sandwiches, salads, and platters. Harissa, a spicy red chili sauce, and charmoula, a zesty cilantro pesto, are some of the traditional sauces and dressings that give Poccadio's dishes their signature flavors, making for lunch options that are healthy, fast, and build vocabulary.
The chef at La Chinita Poblana fuses Mexican and Asian flavors, stuffing tacos with crispy japanese eggplant in a carrot-ginger-habañero dressing or with shrimp in a spicy chipotle sweet-and-sour sauce. Each day, the chef blends 32 ingredients and cooks them for six hours to re-create mole poblano from a family recipe before layering it on sweet-potato fries with mexican crema and queso fresco. Sides of hot and sour soup with bamboo shoots and tofu, as well as Asian-inspired bubble tea infused with mango, strawberry, and papaya, add extra Asian flair to the menu more easily than printing it on chopsticks.
Alongside a café and wine bar, a bed and breakfast, and a wholesale producer, a bakery might be eclipsed. But it isn't the case for Scholars Inn Bakehouse, one of the myriad parcels of Scholars Inn. The bakery produces daily fresh-baked breads made entirely from scratch and formed by hand, earning praise from several publications, including a guest spot on the cover of Modern Baking magazine. Fragrant breads hewn from all-natural ingredients emerge from European stone-hearth ovens, ready to complement the café menu, sit alongside granolas and bagels, or fill in as backup footballs.
Half Baked Pottery is a fun, unique paint-your-own pottery and mosaic studio that allows you to create your one-of-a-kind work of art. All ages and abilities are welcome to walk in the studio any time, select a project and let the creative juices flow.
The founders of Canal Bistro Mediterranean Grille learned their mothers' and grandmothers' recipes in their kitchens in Egypt and Lebanon. To make their signature lamb kebabs, they call on olive oil, rosemary, and other spices, then skewer, grill, and serve the tender meat with rice and salad. Their handmade phyllo pastries, alternatively, envelop walnuts and pistachios in orders of baklava, which is served with housemade syrup. In warmer months, diners are invited to eat on a patio overlooking the Central Canal or step inside the dining room.
For more than 40 years, the professional sandwich architects at Greiner’s SubShop have appeased appetites for home-style subs and deli fare with a mouthwatering menu stocked with crowd-pleasing treats. Sub species vary from the indigenous cold hoagie of salami and ham with traditional dressings of tomato, spices, vinegar, and peppers ($5.25 for 8”; $9.95 for 16”) to the wild, heated variety, such as a piping philly cheesesteak sandwich ($5.25 for 8”; $9.95 for 16”). With the regularity of a sunrise timed to an atomic clock, chefs prepare the freshly baked foundations for every sandwich each day, with french bread and wheat options. In addition to between-bread cuisine, Greiner’s SubShop's kitchen proudly dishes out tasty sides of Amish-style potato salad ($2.99), as well as stuffed breadsticks composed of a hearty crust of bread, a tasty mantel of meat or veggies, and a delicious molten core of cheese ($2.25 each).