We are very proud to have a scratch kitchen using ingredients from local produce purveyors.
Learn more about our ingredients, our partners, and our specialities below.
La Madre di subito
In 2014, Chuck started his biga with flour and water in the typical tradition of other Italian breadmakers. This biga - or "madre" in Italian - is now used everyday to make our signature Garda rolls that accompany each soup and are used in our grilled cheese sandwiches. Our biga is also used to create the Ciabatta and Pullman bread for our other sandwiches. Our bread is turned into croutons which adorn one of our salads. Learn more about what biga means to the Italian kitchen here.
Our menu flows with the season - when Indiana tomatoes abound, we serve our popular Caprese sandwich. Likewise, when spring arrives, we introduce our asaparagus dishes to the menu. Fall brings us butternut squash soups and the Giovanni (our winter veggie sandwich) returns to the menu.
Our in-house baker Pat bakes fresh cookies every morning. With half a dozen recipes in rotation throughout the week, everyday is different. Check our Facebook page to see what he's baking today.
We have over sixty recipes in rotation for our monthly soup calendar. We serve at least two specialty soups per day, in addition to our staple Country Vegetable soup, which provides a daily vegan and gluten-free option.
We are proud to partner with other small businesses in the Indianapolis community to incorporate top-notch quality ingredients into our food. Special kudos to Hierloom Acres for their tomatoes, My Dad's Sweet Corn for their Indiana staple, SunKing Brewery for their beer, and Smoking Goose Meatery whose meats play an important role in many of our sandwiches.