From Our Editors
Chef Aislin Keith and restaurateur Everett Kettle may be inspired by New Orleans flavors, but not at the expense of Indiana foods. They work with area farmers and purveyors to build a sustainable menu that features baked goods from Breadsmith, eggs from Hebron Farms, and coffee from Bendix and Intelligentsia. They also make as many items from scratch as the small operation can handle, including cheeses and fruit syrups for the waffles served at breakfast.
As guests settle into mismatched chairs at tables set with mismatched silverware, they can look to the chalkboard wall for the daily selections. Some items are most always available, including the red beans and rice and the Dixie grilled cheese—that's pimento cheese, creole mustard, and country ham on a wheat bun. Other dishes are rotated in, such as wild-caught shrimp and jambalaya that was probably not wild caught.