Broad Ripple Magazine September 2018

SEPTEMBER 2018

SERVING MERIDIAN HILLS, WILLIAMS CREEK AND NORA

MAGAZINE

All That Jazz

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#29 We run the Broad Ripple Farmers Market AND Broad Ripple Winter Market to connect local food producers with resident shoppers. #11 We advocate for infrastructure improvements in the Village, like resurfacing, street lights, crosswalks, drainage, and sidewalk repairs. #9 We promote a pet-friendly Village! Broad Ripple Village has more four-legged friendly restaurants and shops than anywhere else in the state.

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Publishers

Information

Bureau

TOWNE POST NETWORK, INC. BROAD RIPPLE MAGAZINE BROAD RIPPLE PUBLISHER Tom Garriott

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Tom@atBRip.com / 317-797-8135

TOWNE POST PUBLISHER Tom Britt

Tom@TownePost.com

TOWNE POST PRESIDENT Jeanne Britt

Jeanne@TownePost.com

ASSOCIATE PUBLISHER Robert Turk

Rob@TownePost.com

CREATIVE DIRECTOR Austin Vance

ADVERTISING DESIGNER Valerie Randall

EDITORIAL MANAGER Josh Brown

Josh@TownePost.com

September WRITERS

LL THAT JAZZ: THE JAZZ KITCHEN CLOSES IN ON 25 YEARS A OF SMOOTH SOUNDS & EXCEPTIONAL DINING

It simply seemed like perfect timing. Back in 1993, David Allee was running a bike shop at 52nd Street and College Avenue and noticed a vacant building nearby that had served as a music venue off and on since the 1970s.

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Jon Shoulders / Seth Johnson

SEPTEMBER PHOTOGRAPHERS Ron Wise / Michael Thierwechter Amy Payne

SHOP LOCAL! Help our local economy by shopping local.

Advertising supporters of the Broad Ripple Magazine offset the costs of publication and mailing, keeping this publication FREE. Show your appreciation by thanking them with your business.

Business Spotlights are sponsored content The Broad Ripple Magazine is published by the Towne Post Network and is written for and by local Broad Ripple area residents.

Magazines are distributed via direct mail to more than 10,198 Broad Ripple area homeowners and businesses each month.

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Sun King Canvitational: Canned Craft Beer Festival Returns Sept. 8

10 All That Jazz: The Jazz Kitchen

Closes In on 25 Years of Smooth Sounds & Exceptional Dining

14 Taylor Made: Taylor’s Bakery

Owners Talk Rich History, Family & Northside Growth

18 Dinner Is Served: The Northside

Social’s Lowcountry Cuisine Is a Broad Ripple Favorite

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TOWNE POST NETWORK, INC. P.O. Box 36097, Indianapolis, IN 46236 Phone / Fax: 317-810-0011

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Canned Craft Beer Festival Returns Sept. 8 The Midwest’s largest canned craft beer festival is back. The 6th annual Sun King CANvitational will return to downtown Indianapolis on Sept. 8. Located on the west block of Georgia Street, known for Super Bowl XLVI festivities and the famed Pan Am Plaza, this year’s CANvitational will showcase more than 55 craft breweries from across America that can their beers. Award-winning breweries will offer samples of craft beer, and patrons can enjoy local food trucks and music, all in an urban downtown atmosphere. All proceeds from the event will benefit six central Indiana not-forprofits.

“For our 6th year hosting the Sun King CANvitational, six central Indiana charities will benefit from the festival proceeds,” says Sun King Brewery co-

founder and head brewer Dave Colt.

“Sun King has invited over 55 can craft beer friends from near and far to join us in celebration, and we are excited to announce this year’s CANlaboration is with Founders Brewing of Grand Rapids, Mich. Founders has been instrumental in the craft beer movement and our CANlaboration will be released during CANvitational.”

Sun King Brewing Company is the brainchild of Dave Colt and Clay Robinson. With the help of family and friends, the first keg of Sun King beer rolled out the door for delivery in July 2009. Now available on tap and in cans at hundreds of locations statewide, Sun King has grown into a leader in the craft brewing movement in Indiana. Sun King’s brewers handcraft flagship, seasonal and 7 / BROAD RIPPLE MAGAZINE / SEPTEMBER 2018 / atBRip.com

specialty beers that have been rewarded with multiple medals at the Indiana Brewers Cup, the Great American Beer Festival and World Beer Cup competitions, and the brewery donates to hundreds of community organizations throughout Indiana.

Sun King has three locations: A downtown Indianapolis brewery and tasting room, a small batch brewery and tasting room in Fishers and Sun King Spirits, a distillery in Carmel that opened in July 2018.

Tickets are on sale now and available at all Sun King locations (135 N. College Ave., downtown Indianapolis; 7848 E. 96th St., Fishers; 351 Monon Blvd, Carmel) or at canvitational.com. A sampling glass and event tasting notebook will be provided to each ticket holder.

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All That Jazz The Jazz Kitchen Closes In on 25 Years of Smooth Sounds & Exceptional Dining Writer / Jon Shoulders Photographer / Michael Thierwechter

needed venue for local and national jazz talent.

elevate the Kitchen’s stature as a bona fide jazz club to this very day.

It simply seemed like perfect timing.

“I was an avid listener and really wanted to keep jazz alive around here,” Allee says. “My dad used to play locally at Crazy Al’s and The Place to Start in the ‘70s and ‘80s, and I remembered helping bands set up as a kid. I thought going into the business side of music would be a way for me to help further the genre here.”

“He was one of the names that was probably the most pivotal as far as putting us on the map, and that gave us confidence early on that we could last,” says Allee, who grew up in the MeridianKessler area of Indy and attended Broad Ripple High School. “He was a contemporary of Dizzy Gillespie and Charlie Parker and was kind of their equivalent on the trombone. Having him gave us legs as a venue.”

Back in 1993, David Allee was running a bike shop at 52nd Street and College Avenue and noticed a vacant building nearby that had served as a music venue off and on since the 1970s.

A long-time trumpet player and jazz fan whose father Steve plays jazz and big band piano professionally, Allee felt strongly at the time that Indy’s jazz scene could use a shot in the arm. He decided to purchase the building with his friend and business partner Mike Slattery with the goal of offering the city a much-

Allee opened the Jazz Kitchen’s doors on April 1, 1994, and after hosting primarily local acts for a while he was able to book trombonist and Indianapolis native J.J. Johnson for three days of sold-out shows.

Allee says the booking has helped to

Several years later the Jazz Kitchen was able to bring in Harry Connick Jr., and the club has since hosted a slew of national and worldwide performers

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including Victor Wooten, Joshua Redman, Christian McBride, Gary Burton and Maynard Ferguson (the latter happens to be one of Allee’s trumpet heroes).

Nowadays, any given night of the week might bring something new to the table for Jazz Kitchen attendees.

Mondays are typically reserved for jazz jam sessions, Tuesdays feature big band and swing acts, and Wednesdays might bring anything from soul to jazz to funk outfits.

“Fridays, Saturdays and Sundays can be a lot of different things - we’ll mix it up with national and local acts,” Allee says. “Thursdays are our Latin dance party, which we’ve been doing for 24 years and has worked out well.”

Much like its musical offerings, the club’s food menu and catering services offer plenty of variety, combining traditional American fare with elements of Spanish, Cajun and Creole. Allee says his cuisine is an outgrowth of early missteps as an owner.

“We started with a small menu that we later figured out wasn’t sustainable financially,” he recalls. “We needed more of a dinner thing, and it was part of the learning curve early on.

People tend to separate music and food and think that a place’s strength is one or the other, and we still have to contend with that but I think we’ve made it known that the dining here is exceptional.”

Allee is also director of the Indy Jazz Fest, which serves as the annual flagship event for the non-profit Indianapolis Jazz Foundation and runs from September 13 through 22 this year. The foundation was formed to promote jazz throughout the city 11 / BROAD RIPPLE MAGAZINE / SEPTEMBER 2018 / atBRip.com

through education and performance.

What keeps the Jazz Kitchen unique in Allee’s estimation is the venue’s ongoing combination of local and national acts, representing multiple genres.

“Many jazz clubs have locals only or nationals only and to have a blend helps us I think,” he says. “We’re fortunate to have such a good local scene here, and I

feel proud to be part of helping it grow.”

The Jazz Kitchen is located at 5377 North College Avenue. Call 317-2534900 for additional info, and visit thejazzkitchen.com for a live music schedule, food menu and more.

For details on this year’s Indy Jazz Fest, visit indyjazzfest.net.

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TAY L O R ’ S B A K E R Y O W N E R S TA L K R I C H H I S T O R Y, FA M I LY & N O R T H S I D E G R O W T H Writer / Jon Shoulders Photographer / Ron Wise

How does a relatively small, family-owned bakery not only stay in business but also flourish for more than a century? For Taylor’s Bakery co-owners and Fishers natives Drew and Matt Allen, it’s all about genuinely caring about your product, your employees and your community.

Originally founded in 1913 at 38th and Illinois streets as a grocery store offering baked goods among its many food and household products, Taylor’s began focusing on sweet treats after the 1930s, gaining a loyal customer following through subsequent decades.

John Allen, whose grandfather Dennis O. Taylor founded the business and whose parents helped to grow and diversify it, eventually assumed ownership and in 1968 opened a second location at 62nd Street and Allisonville Road to stay in sync with Indianapolis’s northward population growth. That location became the company’s headquarters in 1973 after the 38th and Illinois store closed, and for 50 years it’s helped to satisfy Indy’s sweet tooth.

“We’ve continued to invest in the areas where we do business, and we’re continually updating and upgrading our equipment,” says Drew, who joined the family business in the early 2000s with Matt after the brothers graduated from

Indiana University’s Kelley School of Business. “It’s been a slow, steady growth.”

If it’s baked and it’s sweet, you’ll likely find it at Taylor’s - cookies, cakes, doughnuts, danish, breads and dinner rolls and flavored popcorn are all offered. Everything is made fresh daily down to the ice cream, which is a more recent addition to the company’s menu and is churned from scratch using special in-house machinery.

Wedding cakes are in constant demand, as are birthday and specialty cakes for most any occasion.

The company keeps a steady stream of institutional business including schools, restaurants and hospitals in addition to its

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individual retail base, and Matt says he and Drew strive to keep a balance between the two types of clientele.

“We do the commercial work, but we never want to lose focus on the retail customers that come in and see us day in and day out,” he says. “You have to perform for them.”

In September of 2003 Drew and Matt launched a second location in downtown Fishers on East 116th Street with John, who is now semi-retired, and they say the timing was perfect for an expansion.

“With the explosion of businesses up in Fishers we do so much business there now,” Matt says. “It’s a different clientele with the “With us being Fishers natives we wanted a young professionals up there, versus down at 62nd and Allisonville where you see some presence there,” Drew says. “The neat thing is we’re seeing the second generation after older clients.” being there for 15 years — kids that came in with their parents have gone off to school Drew adds that the decision to enter the Fishers market, while making good business and are married and are back with their kids sense, had a sentimental component as well. saying their mom used to bring them in.”

To commemorate 100 years in business, the Allens and their employees observed the occasion with (what else?) a celebratory cake, along with doughnut hole giveaways all day long.

“We did a 10-tier cake and each tier

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represented a decade in the business with old photos or something that was specific to that time period,” Matt says.

With 75 full-time and part-time employees at both locations and a still-growing customer base, the Allen brothers work daily to carry on the concept their great-grandfather Dennis began so long ago.

“You hear businesses say it’s all about the customer, and from the perspective of Matt and I, it is all about the customer but it’s also all about the employee,” Drew says. “If you don’t have people to help you, there’s no way you’re going to make it. Our people are here day and night working their tails off, and we’re only closed a few hours a day. We try to take care of them as best we can, along with our customers.”

Taylor’s Bakery is located at 6216 Allisonville Road in Indianapolis, 317-251-9575, and 8395 East 116th Street in Fishers (317-5962253). For more info visit taylorsbakery.com.

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NORTH

Broad Ripple

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The Northside Social’s Lowcountry Cuisine Is a Broad Ripple Favorite Writer / Seth Johnson Photographer / Amy Payne

There’s a reason why The Northside Social in Broad Ripple feels so comfortable.

“When we opened, it was very much a northside hangout spot, and that’s sort of what we were thinking of when we came up with the name,” says operating partner Nicole Harlan-Oprisu, who started the restaurant back in 2010 with partners Tim Oprisu (her husband) and Bill Ficca. “We just really wanted to build a place where people that lived and worked in the area would want to come and hang out at and get great food for a decent price.”

Located on the northern end of Broad

Ripple Village at 6525 N. College Ave., The Northside Social is an inviting spot where family, friends and neighbors can relax while enjoying a delicious meal or tasty adult beverage. Known for their chic yet relaxing atmosphere, the restaurant specializes in Lowcountry cuisine, which comes from the South Carolina and Georgia coast.

With longstanding roots in the Broad Ripple neighborhood, Nicole and Tim are both also the owners of iconic sports bar Old Pro's Table. This being said, they are certainly not strangers to the area.

“I used to drive by this building every single day, and I always thought, ‘This would be such a great place for a restaurant,’” Nicole says.

As one thing led to the next, the husband and wife decided to make this dream a reality with help from Ficca (who also owns 317 Burger).

“I think Bill, his wife Nancy, Tim and I all really wanted to build someplace where we wanted to go,” Nicole says. “We were like, ‘It’d be great to have a place that has great food, a great wine list and great beers.’”

Having always served southern style food, The Northside Social crew recently decided to revamp their menu a bit, narrowing their focus to Lowcountry cuisine.

“When we did our menu change in the spring, we really focused down on that coastal Lowcountry cuisine, which is still

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very French influenced and very Caribbean influenced,” Nicole says. “I think it’s just a better and easier way for us to tell people what we do.”

With strong parallels to New Orleans and Cajun cooking, Lowcountry food is characterized by bold flavors and careful preparation. With their menu, The Northside Social makes sure to use fresh ingredients too.

Another favorite on the menu is the fried chicken confit.

“We treat the chicken three different ways,” Nicole says. “We brine it in pickle brine, we marinate it and then we confit it. So we roast it in duck fat and then we bread it and fry it to order. It’s delicious.”

In looking through The Northside Social food menu, you will find all sorts of delightful dishes.

“We have a menu item called the Lowcountry Boil, which is about as Lowcountry as you can get,” Nicole says.

“It’s completely relevant to everything else on our menu.” The Lowcountry Boil is one of many standouts on the menu.

“We are doing smoked peach butter ribs,

which is a half rack of ribs,” Nicole says. “We smoke the peaches and make a peach butter.

And then, we slow roast the ribs with a rub.”

As far as drinks are concerned, visitors can explore a vast selection of craft beers. “We keep as many local beers on as we can,” Nicole says. “There are so many to choose from now, which is fantastic. We try and keep up with that as much as we possibly can.”

The Northside Social has also evolved in its craft cocktail offerings as well.

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“The cocktails have definitely changed as the craft cocktail movement became more popular,” Nicole adds. “Using fresher and more complex ingredients is definitely something that you see in the cocktails that we have now.”

Ultimately, though, Nicole and her Northside Social partners simply want to give back to the Broad Ripple community that has supported them so much over the years.

“It’s important to be able to support the people who support you,” Nicole says. “At the end of the day, the things that we’ve tried to do as a restaurant and as a restaurant group have been to try and have some sort of value added to the neighborhood.”

The Northside Social is located at 6525 N. College Ave. in Broad Ripple. You can visit them online at NorthsideSocial.com and give them a call at 317-253-0111.

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