The Feed: LongBranch, Cannon Ball Brewing, and More

This week’s trends in Indy dining.
» LongBranch, the eagerly-awaited Asian-themed restaurant from Shoefly Public House proprietor Craig Mariutto, is finally open (2205 N. Delaware St.). Chef Adam Ditter, formerly of Bluebeard, is in the kitchen serving up his takes on dishes ranging from tonkatsu (pork with soy sriracha sauce), to chicken and broccoli rabe with gochujang (fermented chili paste). It may be an adults-only dinner spot, but fear not, parents. There’s a take-out entrance where you can swing by and pick something up for the kids.


» The 16th Street corridor food-and-drink cup overfloweth this week with the opening of Cannon Ball Brewing Company (1702 Bellefontaine St.). Chef Erin Kem, most recently executive chef at R Bistro, is head chef and manager of the new operation.

» The summer farmers markets may be over, but locavores with a Saturday-morning shopping habit need not despair. The Indy Winter Farmers Market is on every Saturday from 9 a.m. to 12:30 p.m. in the Circle City Industrial Complex (1225 E. Brookside Ave.), and the Carmel Winter Farmers Market launches this Saturday from 9 a.m. to noon at Founders Park (11675 Hazel Dell Pkwy, Carmel).

Green garlic from #FullHandFarm at #IWFM today!

A photo posted by Indy Winter Farmers Market (@indywfmkt) on

»  Grazie to another local spot making fresh pasta in-house. Convivio, Italian for “feast,” opened this week in Carmel (11529 Springmill Rd.), where you can order from an extensive menu of fresh pastas, traditional Italian entrées and desserts, and Neapolitan-style pizza.

»  If a homemade Thanksgiving is more than you’re up for this year, how about an Indy chef-made dinner? R2GO and Oakleys Bistro are both offering chef takes on traditional sides, available for order in advance. Pick them up on Wednesday, and skip the early rise on Thursday. Looking for good appetizer ideas? Goose the Market has its legendary cheese and charcuterie boards, with a curated selection of farmstead cheeses and cured meats. (You even get to keep the board. Happy Thanksgiving, indeed!) All these time-savers must be ordered in advance, so make a plan before it’s too late.