The Feed: The Owner’s Wife, The Twenty Tap Fire, And More

This week’s trends in Indy dining.

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» The Owner’s Wife (608 N. Park Ave., 317-423-8765) is officially open for business. The long-awaited collaboration between the owners of Brugge Brasserie and Outliers Brewery (husband-and-wife team Ted Miller and Shannon Stone) and Milktooth’s Jonathan Brooks hosted customers for the first time over the weekend. It is open Tuesday through Sunday for dinner and plans to add lunch service at a later date.

Thanks to our friends & family for joining us. Can’t wait to see you for our grand opening this Sunday.

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» Twenty Tap (5406 N. College Ave., 317-602-8840) closed temporarily after a kitchen fire last week. According to the restaurant’s Facebook page, nobody was hurt, and more details will be coming soon. No word yet on the timeline for reopening.

» Calling all vegans (and the vegan-curious)! The first Indy Veg Festival is April 29 at the Pan Am Pavilion, with food vendors, demonstrations, free samples, kids’ activities, and fitness classes.

» Hamilton Town Center welcomes two new restaurants to the Noblesville mega shopping center. Chef Adam’s Kitchen (13904 Town Center Rd., Suite 800, 317-450-3430) serves lunch, coffee, gourmet popcorn, and other snacks at this second location of the Elkhart-based business. In April, Atlanta’s Fresh to Order fast-casual chain opens its first Indiana spot in the former home of Paradise Cafe. Expect a menu of salads, soups, and sandwiches, with beer and wine service.

» Meat School is now in session. Smoking Goose (407 Dorman St., 317-638-6328) released the spring and summer schedule for its popular classes, including a French charcuterie session on March 12 with visiting author Kate Hill. Hill is the founder of Kitchen at Camont, a culinary school in Gascony, France.

» We’re on the cusp of morel mushroom season, and anybody who has purchased them before understands those babies aren’t cheap. Learn how to identify and forage for the tasty fungi yourself at the Hoosier Mushroom Society’s morel mushroom course on March 11. The four-hour University of Indianapolis session can be applied to the Indiana Department of Health’s standards for becoming a mushroom certification expert, or for general knowledge in advance of spring morel cooking season.

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