» Tim Williams, owner of Monon Food Company in Broad Ripple (6420 Cornell Ave., 317-722-0176), offers more details about his fast-casual restaurant MOFOCO, expected to open downtown early this year at 301 N. Illinois St. The new spot will have counter service, with an abbreviated menu focusing on tacos, gourmet mac and cheese, and burgers. The space was formerly occupied by The Great Steak and Potato Company.
» On January 19, Thunderbird (1127 Shelby St., 317-974-9580) will host an event designed to uplift and support women called I Will Survive: Female AF. Organizer and Thunderbird employee Ash Kane has planned a night of music, art, dancing, guest speakers, and drink specials (made by guest bartenders drawn from Indy’s thriving roster of female service industry pros). Proceeds benefit The Julian Center.
» Our pick for merchandise of the week goes to Rook (501 Virginia Ave, 317- 737-2293) for eye-catching t-shirts that combine chef Carlos Salazar’s well-known loves of pork, ramen, and hip hop. CODO Design created the artwork, a nod to a famous photograph of legendary rap artist Biggie Smalls. Shirts are $22 at the restaurant.
https://www.instagram.com/p/BPLsYszguvC/?taken-by=rookindy
» Diners showed up this weekend to discover the Indianapolis location of Cincinnati-based Tom + Chee (5650 W. 85th St.) had abruptly closed. No reason was given, and the Facebook page of the local franchise has been deleted.
» Plow & Anchor is closed, two and a half years after it opened at the corner of 9th and Pennsylvania streets. Co-owner Craig Baker told the Indianapolis Star that recurring parking problems proved to be the restaurant’s undoing. He and business partner Derek Means hope to reopen in March with a new name and concept, focusing exclusively on lunch. Dinner service will be for special events only.
» How does an Iron Chef battle with your colleagues sound? The downtown Chef JJ’s (42 W. South St, 317-602-3828) has a team-building program for companies interested in establishing community through friendly competition. Teams are led by professional chefs, and participants use local ingredients to prepare a group meal on a Big Green Egg.
