Brunch: 8AM-3PM
Dinner: 6PM-9PM

5164 North College Avenue
Indianapolis, IN


About Co-Owner Deidra Henry

“I feel I’ve come full circle in my cooking philosophies and practices. I grew up making old fashioned favorites for my family and then went on to learn complex recipes and sophisticated presentation techniques from five-star chefs. What I’ve found is people want high quality, not high style. Now I focus on infusing fresh flavors and innovative twists into simple and traditional recipes.”

Born and raised within miles of 52nd and College Avenue in Indianapolis, Deidra Henry has spent the last 10 years traveling the country. During this time she had the opportunity to study under world-class chefs in New York City. One of the most important lessons she has learned as a professional chef is how to maintain the natural integrity (taste, texture and aroma) of fresh ingredients.

Deidra moved on to Los Angeles where she became the executive chef of a 225-seat oceanfront property, Moonshadows in Malibu. During her tenure at this restaurant she realized that guests want more than just good food. They want the full dining experience: atmosphere, variety and gracious service.


"Presentation is more than just making food look pretty. It should evoke emotion and stimulate the senses throughout the entire meal. My passion is creating delectable food, which is beautifully presented because this is such an important part of the dining experience. When cuisine is artfully presented, you know the ingredients are fresh, the recipe was well-executed and the preparation was precise.”

Marc Urwand has worked his way up the ranks of some of the most innovative kitchens in the country. He has worked side-by-side with master chefs, who have taught him the nuances of creating award-winning restaurants. Taking a fresh approach to the way his food is prepared, Marc prides himself on creating inventive cuisine that is beautifully presented.

After working for eight years in New York City, Marc’s culinary journey took him to Los Angeles where he headed the kitchen of one of the most widely imitated, multi-million dollar hotel restaurants in the world: The Standard Hotel. This high-profile position gave Marc the opportunity to hone the culinary skills he would need to one day successfully run his own restaurant here in Indianapolis.