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Misfit Indy Is The City’s Latest K-Pop-Up

The new spot from Rook veterans is serving up kimchi fried rice, Korean fried chicken with slaw on scallion pancakes, and more.

As Asian fusion favorite Rook was becoming another victim to the pandemic last summer, executive chef Adam Ditter and his sous chef Jordan Wiler knew they had too many ideas left in their culinary arsenal just to call it quits. So the creative duo, who first met on the line at King Dough, cooked up some ways to keep their pans firing. The result? The Korean street food–inspired pop-up Misfit Indy “As things got tight for the restaurant industry, we were worried about going back into another kitchen that could just as easily close,” Ditter say. “We wanted control of our destiny.” That delicious calling has recently included kimchi fried rice, Korean fried chicken with slaw on scallion pancakes, and their signature puffy, slightly sweet egg bread with a hint of cheddar. Ditter also jars up his own kimchi and chili crisp, a kicky staple Asian condiment. It’s the kind of fare they might not get a following for at a brick-and-mortar, as well as a concept that always keeps fans guessing.

Terry Kirts joined Indianapolis Monthly as a contributing editor in 2007. A senior lecturer in creative writing at IUPUI, Terry has published his poetry and creative nonfiction in journals and anthologies including Gastronomica, Alimentum, and Home Again: Essays and Memoirs from Indiana, and he’s the author of the 2011 collection To the Refrigerator Gods.
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