The Feed: Rocket 88 Doughnuts Closes, Devour Indy, and More

This week’s trends in Indy dining.
» Rocket 88 Doughnuts announced Monday the closing of both locations (Fountain Square and Midtown), effective immediately. Owner Patrick Burtch said on Facebook that he’s shuttering the two-year-old business to focus full-time on a new venture, Square Cat Vinyl.

» Less than one year after he closed Restaurant Tallent in Bloomington, James Beard nominee Dave Tallent is back for a one-night-only Restaurant Tallent Redux. He’s taking over the Rook kitchen on November 13 for a five-course meal of his favorite dishes, with beverage pairings. There are only two seatings and tickets are expected to go quickly, so book your spot online, or call 317-737-2293.

» The owners of Broad Ripple Brewpub are opening a second restaurant. According to the Indianapolis Business Journal, John and Nancy Hill have settled on the vacant building at the corner of East 10th Street and North Hamilton Avenue for the yet-to-be-named establishment, and anticipate a summer 2017 opening.

» Rooster’s Kitchen is officially open for lunch and dinner in the former R Bistro spot (888 Mass Ave). Chef/owner Ross Katz created a menu heavy on comfort food, including his mother’s brisket recipe and house-roasted meats.


» Slow Food Indy announced its annual Snail Awards list, recognizing local restaurants, markets, food producers, and farms that provide central Indiana with good, clean, and fair food. 5280 Bistro, Batch No. 2, Dugger Family Farm, and the Paramount School of Excellence Farm are just a few of the newbies included this year. See the complete list at the Slow Food Indy site, and sample some of the foods yourself at a Meet and Eat event at Sun King Brewery on November 6.


» The Indiana Restaurant and Lodging Association is combining Devour Downtown, Devour Northside, and Chow Down Midtown under one umbrella, Devour Indy, in an effort to get more restaurants involved and consolidate the calendars. Devour Indy will happen twice annually (winter and summer), and continue the tradition of three-course menu offerings at one value price. Dates for 2017 are January 23–February 5 and August 21–September 3.