Founded March 12, 2024, at Indianapolis, IN Vol. I, No. 30
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The views of the columnists in Current in North Indy are their own and do not necessarily reflect the positions of this newspaper.
Randy Shaffer Custom Homes celebrates 40 years in Zionsville
By Marney Simon marney@youarecurrent.com
For Randy Shaffer, building houses is an inherited profession.
BUILDERS
“My dad was a builder, so I guess that pretty much says it all,” Shaffer said.
The owner of Randy Shaffer Custom Homes in Zionsville is celebrating his 40th anniversary in business this year.
“I followed my dad’s footsteps,” he said. “He was a builder and, in my teens, I was mostly just helping out and working on framing crews. I became a licensed electrician in my 20s and did that for 10 years or so, and that’s kind of how I got into the business — basically more or less, a second-generation builder.”
Shaffer built his first home — his personal residence — in the Village in Zionsville in the late 1980s, a classic Village-home style reflecting traditional architecture. Since then, Randy Shaffer Custom Homes has built scores of homes in and around central Indiana, with the help of a small crew, including a home designer, superintendent, office manager and social media coordinator.
Shaffer said no two custom homes are exactly the same.
“That keeps it interesting and I like the challenge every time,” he said. “Also, getting to meet new people, new homeowners, it’s rewarding, and that’s something that really matters to me.”
Shaffer said the key to success was starting at the ground level and working his way up. He said there is no substitute for hands-on experience and onthe-job training when it comes to home construction.
“Out of the 40 years that I’ve been doing this — I was 25 when I started, so even before that — I was working on jobs with a hammer,” he said. “On-the-job training is absolutely the best that you can do. I can go on a job right now and see problems before they happen — look at the structural things and say, ‘That’s not going to work’ or ‘That’s going to work.’ There’s no way that I could ever do that without actually knowing houses and using my hands to build a house.”
Shaffer said he was drawn to starting his own business because of a simple desire to have creative control of the process
from start to finish.
“I wanted the freedom to do things my way and to build the homes I’m proud of and work directly with my clients,” he said. “Starting my own business allowed me to take control of the projects, the quality and the relationships I built along the way. No matter who you’re working for, even if you work for yourself, you still have a boss, which is the homeowner.”
Shaffer said owning a business has its own rewards and challenges. As a home builder, he said the biggest challenge is not knowing what the future might bring.
“One year you could be fully booked with more work than you know what to do with, and then the next year you might have zero,” he said. “You have to really know how to juggle that and have to stay flexible and ready to adapt as things change. Of course, the biggest reward of being a small business for me is flexibility to grow my business on my own terms. I’ve been able to take my time focusing on what truly matters — delivering quality work and building strong connections with my clients. It’s not about growing just for the sake of growth; it’s about having the freedom to do things the right way and being able to work on my own that shapes my
business.”
Shaffer said keeping up with trends helps to design what people want.
“Everybody says, ‘This is my last home’ or ‘I’m never moving,’ but nobody knows what’s going to happen,” he said. “I would say to sell the home if it needs to be sold. You want to have it fit your needs and your lifestyle, but also (have it) appeal to others down the road if you ever decide to sell. It’s all about finding the balance between personal comfort and smart investment.”
Shaffer said when choosing a custom home, the lot and size come first. But there are many other details to consider.
“One thing that’s very important is schools,” he said. “You want to be in a good school district. It’s also important to keep your budget in mind throughout the process. Custom homes should reflect your vision, but they should be financially where you want it. The goal is to build a home that fits the land, your lifestyle and your budget. And this should be part of a home — it should be sellable.”
Randy Shaffer Custom Homes serves clients throughout central Indiana, but the most recent builds have been in Zionsville, Carmel and Westfield.
Learn more at randyshafferhomes.com.
Randy Shaffer’s first custom home was his own residence in the Village in Zionsville built in the late 1980s.
(Photo courtesy of Randy Shaffer)
Indy eyes end to Nickel Plate Trail work
By Leila Kheiry leila@youarecurrent.com
City of Indianapolis Public Works crews recently removed train tracks crossing 82nd Street between Craig Street and Castleton Road, part of the last phase of a $15 million, multiyear trail project to connect the Indiana State Fairgrounds, Fall Creek, the Monon Trail, Castleton and Hamilton County.
CONNECTIONS
After 82nd Street was done, crews moved to 75th Street for similar track-removal work. That road was expected to be closed through May 7 and is the last anticipated road closure related to trail work.
The 9.6-mile multiuse trail segment will connect to and extend Hamilton County’s portion of the Nickel Plate Trail, the former route of the Nickel Plate Railroad. The Indy portion runs from 42nd Street and the Monon Trail to 96th Street, where a pedestrian bridge will connect the Marion and Hamilton county segments.
During a kickoff presentation before construction began in 2023, Gretchen Zortman, Indy Department of Public Works greenways and trails program manager, said the project was funded in part through a state Next Level Trails grant, along with city and private funding.
City County Councilor Dan Boots, District 3, said the project was identified through the Castleton Revitalization Plan as a catalyst for improving the Castleton area. He noted that the trail work is key to revitalizing the corridor but will be just the beginning.
“This is going to put in drainage and a 10-foot-wide path of asphalt,” he said. “It’s going to be up to us to turn it into a beautiful commercial success.”
Railroad tracks on 82nd Street have been removed for the Nickel Plate Trail. A bridge is planned for that crossing.
(Photos courtesy of Indy DPW)
Construction of the Indianapolis portion of the Nickel Plate Trail is its final stages.
Doug Valmore, project manager, said the trail will follow about 90 percent of the former train tracks. There were a few sections that had to be rerouted because of busy traffic lanes, such as Keystone Avenue. However, he said there are future plans for a pedestrian bridge at Keystone and the trail could be rerouted if construction funding is secured.
The crossing at 82nd Street also is a challenge because it’s such a busy road.
“Let’s just be honest — there’s no way it’s easily going to get across 82nd,” he said. “The plan is to put a bridge there when money becomes available.”
Until then, he said some of the busier road crossings will have various methods for alerting vehicle traffic to pedestrians and other trail users, including raised crossings, lighted overhead warning signs, flashing signals and stoplights that trail users can activate by pushing a button.
Zortman noted that one portion of the trail is within the ongoing ClearPath highway construction project, which is due for completion in 2026. That segment of the trail will have to wait until after the ClearPath project is done.
For more, including weekly construction updates, visit indy.gov/activity/ nickel-plate-trail-gt-06-001.
COMMUNITY
Continued from Page 8
full-time gig.
“Each year, we’ve just grown and grown and grown and I’m like, ‘I need to get everything out of my house,’” she said, adding that every available space was filled with bakery “stuff.”
It took time to find the perfect spot — Lachowecki wanted a shop close to home — and they eventually landed on the small building on Carrollton. The new shop opened for business in mid-April with limited hours. Lachowecki said they’ve now expanded those hours and are open for business Tuesday through Thursday from 10 a.m. to 2 p.m.; Friday, 10 a.m. to 6 p.m.; and Saturday, 9 a.m. to 3 p.m.
Lachowecki said she still plans to participate in the weekly farmers market.
“If it wasn’t for the farmers market, I wouldn’t have the store,” she said. “We just have such a strong following at the farmers market. It’s just a great community with all the other vendors, too.”
Lachowecki is known for her macarons, but Filigree Bakery also offers cakes, brownies, breads and more. She said the business is introducing ice cream sandwiches and she’d like to eventually add cheesecakes and other sweet treats.
For more, visit filigreebakery.com or visit its Instagram, @filigree.bakery, or Facebook, facebook.com/filigreebakery.
DISPATCHES
Walk 4 Hearing set — The Hearing Loss Association of America, which has an Indianapolis chapter, is hosting its annual Walk 4 Hearing fundraiser, set for June 14 at the JW Marriott, 10 S. West St. Registration starts at 8:30 a.m. with the walk starting at 9:45 a.m. For more, visit walk4hearing.org. For more about the HLAA Indianapolis chapter, visit hlaa-indianapolis.org.
Area senior communities recognized for quality care — American Senior Communities has been recognized by U.S. News & World Report for outstanding performance in several categories. American Village Lincoln Lodge and Rosegate Commons in Indianapolis were recognized as best independent and assisted living communities; Allisonville Meadows in Fishers and Bethany Village in Indianapolis were recognized as best assisted living communities; and Fairway Village in Indianapolis was recognized as a best memory care community. For more about American Senior Communities, visit. ASCCare.com.
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READERS’ VIEWS Libraries need to be sustained
Editor,
In a small rural town, my education began with books at a small local library staffed by white-haired volunteers. In later years I recognized them as teachers and devoted community members.
The library was only open a few hours a week, but it fostered my love of reading and good writing. Now I am an attorney with college educated kids who inherited my love of reading.
I am stunned to see the indifference toward libraries. They are the level playing field every poor child craves and deserves. They are our community centers. Librarians foster tolerance, curiosity and open-minded inquiry.
Andrew Carnegie understood the importance of providing capital to build libraries, but he wisely did so on the condition that the community sustains them. I call on every civic leader to do that. If you are a public servant, you will.
Nancy Poore, Indianapolis
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CONSUME
1933 Lounge in Carmel features sophisticated, welcoming design
Compiled by Zach Ross
The new 1933 Lounge in Carmel features an interior design that blends sophistication with a welcoming atmosphere, according to Craig Huse, CEO and co-owner of parent company Huse Culinary. In a recent Q&A, Huse detailed the vision behind the space, the intentional layout and key design elements that aim to create a distinct yet inviting experience for patrons.
What was the overarching vision or design concept for the interior of the 1933 Lounge?
Our vision for the 1933 Lounge in Carmel was to blend timeless sophistication with the welcoming warmth of a neighborhood retreat. We wanted to create an environment that felt both elevated and approachable – a place where guests could relax with a handcrafted cocktail or enjoy a full dining experience in a setting rich in character and detail. Shea Design out of Minneapolis helped bring that vision to life through classic materials, thoughtful finishes and a layout that invites guests to settle in and stay awhile.
While you have two other locations with this restaurant concept, the Carmel location feels distinct. What feeling did you aim to evoke in customers through the interior design?
With Carmel, we wanted to lean into the building’s high ceilings and comfort with polish. As guests walk in, they’re met with natural light, layered textures and an immediate sense of intimacy. It’s refined but not intimidating –familiar but special. Each 1933 Lounge has its own personality, and in Carmel, the design evokes a sense of calm sophistication that fits both the community and the space itself.
Could you describe the layout and flow of the space? The different areas within the restaurant feel cohesive yet retain their character?
The layout was very intentional. We created distinct zones – the bar, a multiuse private event/ dining area, patio, and dining and cocktail lounge
Natural light fills the dining and cocktail lounge areas of the 1933 Lounge in Carmel. The design includes layered textures and intentional sightlines throughout the space. (Photos by Curious Courtney’s Photography)
The centerpiece of the bar at Carmel’s 1933 Lounge is a customdesigned light fixture created by Bloom Lighting Group of Montreal. The fixture, measuring over 12 feet in diameter and
was assembled on-site.
areas — each with its own vibe using various design elements and materials. We focused heavily on sightlines to the bar and spacing to ensure guests could move comfortably through the space without disrupting the experience of others. The bar located deep into the space allows for both energy and intimacy, allowing guests to enjoy a quiet dinner, cocktails and conversations with friends or a lively evening out.
What were your key priorities when selecting the furniture, including tables, chairs and booths?
We wanted comfort without compromising on style. Every piece was selected to support relaxed visits – high-quality materials, plush upholstery and solid craftsmanship. Booths were designed for a cozy, enveloping feel, while chairs and barstools offer structure and support without being overly formal. Durability was also key, given the number of guests we anticipate, but we didn’t want anything to feel utilitarian. Everything had to contribute to the mood of the restaurant and lounge.
What role does lighting play in establishing the overall ambiance?
Lighting is one of the most powerful design tools influencing mood, and we approached it very intentionally. During the day, the natural light floods the space, highlighting the textures and details of the design. In the evening, layered lighting –pendants, sconces, accent lights –creates a warm, flattering glow that enhances the richness of the materials and makes the space feel intimate and inviting. It’s about setting a tone that reflects our restaurant mood intent and evolves with the time of day while remaining consistently welcoming.
Are there any lesser-known or hidden design features within the space that you could share?
Yes, the Solarium with operable windows is a versatile space with ample natural light and can transform into a private event area. It’s a subtle yet impactful feature that enhances the dining experience.
For an extended version of this story, visit youarecurrrent.com. For more on the restaurant, visit 1933Lounge.com
A detail of the high-back, curved seating at the 1933 Lounge in Carmel showcases the “Panthera” leopard fabric by Mokum in gold and olive, used on custom chairs from Lily Jack. (Photos by Curious Courtney’s Photography)
Form, scale and materials combine in the lighting selections at the 1933 Lounge in Carmel, including this decorative fixture.
Wall decor adds character to a space within the 1933 Lounge in Carmel.
Peterson’s steakhouse focuses on quality Wild Eggs features new adult beverages
By Leila Kheiry
Joe Peterson didn’t have any restaurant experience when he founded Peterson’s steakhouse about 26 years ago. He said his wife questioned his sanity at the time, but the experiment has worked out well, with the Fishers restaurant maintaining its quality and popularity over the decades.
Peterson, who owns Crown Technology just across 96th Street from the restaurant, used to travel regularly for work, so he often ate in restaurants. That gave him the customer’s viewpoint of how the business should operate.
“My contention was to give people what they are looking for — good food, good service, good ambiance,” he said. “And treat them the way you want to be treated. Many times, I’d take customers out to be entertained and it was like (the restaurant was) doing me a big favor. People are spending $70, $80, $90 check average — you’ve got to have something half decent for them and make them feel like they got their money’s worth.”
Peterson said he recruited an experienced chef as a partner, and they hired a good sous chef and manager to help get the new venture off the ground. Peterson’s steakhouse opened in 1999 at 7690 E. 96th St. in Fishers, the site of a former Frisch’s Big Boy.
“We had our ups and downs, but never have we fallen on bad times, except COVID,” he said. “Everybody went through that. We won a lot of awards — the Wine Spectator awards — and people come here for wine dinners and really appreciate it.”
He said the secret to success is caring about customers, and if the restaurant gets something wrong, to make it right immediately.
“But we don’t have that many complaints. We get a lot of compliments and are kind of spoiled a little bit, but we would never take it for granted,” he said. “I always keep trying harder and harder.”
Peterson said he’s more interested in maintaining a good reputation than making money and has never been tempted to expand beyond the single restaurant bearing his name.
Peterson’s daughter, Carrie Benko, who oversees day-to-day operations at the restaurant along with her job as president of Crown Technology, noted that the restaurant’s staff is a big part of its success. They are well trained, and many have been there for a long time, providing quality, consistent service to customers.
Peterson’s is open for dinner six nights a week and, although certain favorites are always on the menu, the offerings change every spring and fall. Executive Chef David Foegley, who previously was an executive and corporate chef with Huse Culinary — owners of St. Elmo, Harry and Izzy’s and 1933 Lounge — has worked at Peterson’s for about nine years.
He makes a lot of steaks, of course, but Foegley said he also enjoys “tinkering” with the menu and focusing on Midwest regional ingredients.
“Duck in Indiana is one of the biggest things that is produced,” he said. “So, I’m doing a duck pot sticker with a ginger broth (and) I’m doing a grilled pork chops with a guava barbecue.”
Those items and more, including chicken and cornmeal waffles with hickory syrup and a “fire and ice” seafood tower, are featured on the new spring menu. For more, visit petersonsrestaurant.com.
By Mark Ambrogi
The Wild Eggs restaurant in Carmel can now serve its specialty alcoholic drinks in addition to beer and wine.
Wild Eggs opened at 1438 Main St. with a two-way license in 2016 serving beer and wine.
Michelle Heffernan, vice president of marketing for Wild Eggs, said a couple of months ago the restaurant had the opportunity to acquire a three-way license for beer, wine and liquor.
“We have been hoping for the three-way liquor license for a long time,” Heffernan said.
Drinks include several different mimosas with sparkling wine and orange juice. Flavors include pomegranate, strawberry lemonade, orange pineapple and peach.
Wild Eggs also offers Wild Screwdrivers, a Bloody Mary called Proud Mary, Tequila Sunrise with orange juice and Bluegrass Sunrise with cranberry juice and Wild Eggs’ homemade lemonade.
There also are four varieties of Spirited Coffee — Iced Vanilla Latte with vanilla coffee liqueur; Chocolate Kiss with coffee liqueur; Nutty Irishman with hazelnut liqueur; and Choc of the Morning with vodka.
Wild Eggs in Carmel is open from 7 a.m. to 2 p.m. Monday through Friday and 7 a.m. to 3 p.m. Saturday and Sunday.
Wild Eggs has seven restaurants in Indiana, including Carmel, Fishers, downtown Indianapolis, Avon and Greenwood.
Nationally, Wild Eggs has 17 restaurants, including 15 corporate owned. There is one franchisee with two locations in Lexington, Ky., that is working on opening a third location in July.
Peterson’s in Fishers specializes in steaks and Midwest ingredients. (Photo by Leila Kheiry
Wild Eggs in Carmel now offers Bloody Mary drinks. (Photo courtesy of Wild Eggs)
Patio season is our favorite season at Harry & Izzy’s!
Our wraparound terrace features a pergola roof, full outdoor bar, and cozy lounge seating—perfect for everything from sunny afternoon sips to leisurely dinners. Stop by for a drink or stay for the whole meal. Either way, your seat’s waiting.
Blueprint for Improvement: Elegant outdoor escape in west Carmel
Commentary by Larry Greene
What once was an open, unfinished back patio was reimagined into a serene and stylish screened-in porch in the heart of west Carmel. The transformation turned an underutilized outdoor space into a cozy yet refined extension of the home — perfect for entertaining and relaxing.
THE BLUEPRINT
• By enclosing the space with full-height screened panels, the homeowners now enjoy protection from the elements while maintaining clear views of their beautiful backyard and surrounding neighborhood.
• The addition of warm-toned furnishings, cozy seating and layered greenery creates a welcoming ambiance that blends comfort with sophistication.
• Soft overhead lighting enhances usability during evening hours, while the consistent design materials tie seamlessly into the rest of the home’s exterior.
• The upgraded porch now functions as a true outdoor living room, offering three-season versatility and timeless charm.
• With the simple addition of screens, lighting and purposeful furniture placement, the space was transformed into a multifunctional retreat without the need for major construction.
Larry Greene is the owner of Worthington Design & Remodeling (formerly Case). You may email him at lgreene@worthingtonindy.com or visit worthingtonindy.com for more remodeling inspiration and advice.
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Before
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POUND, PULSE; Joneses: DANIEL, JAYLON; City: ANDERSON
Feinstein’s concert set
By Mark Ambrogi mark@youarecurrent.com
Michael Feinstein is eager for his first collaboration with the Indianapolis Chamber Orchestra.
Feinstein will perform “Cel ebrate the Songbook” with the ICO at 8 p.m. May 10 at the Payne and Men cias Palladium at Allied Solutions Center for the Performing Arts in Carmel.
“They are world class in their musical ability, so I’m certainly looking forward to making music with them,” Feinstein said. “I do enjoy collaborating with Indy-area groups because there is so much talent and it’s always educational for me to collabo rate because I learn in the process. That’s one of the reasons I love the Songbook Academy because I learn so much from the students and it’s always, for me, about learning.
“The concert is one that I’m particularly excited about doing because this is the first time I will have really been able to mine the wonderful treasure trove of mu sic in the Songbook archives and bring it to life locally. So, it’s going to be quite an
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