Corridor is a vibrant dining experience, drawing inspiration from the flavors, ingredients, and culture of the Mediterranean with dishes inspired by regions from Portugal to the Middle East.
We pay homage to the Mediterranean corridor and routes that connect cultures and cuisines. We always prioritize fresh, locally sourced ingredients, and our menu features seasonal and plant-based options that cater to our diverse audience, including vegans and vegetarians.
When you come to Corridor, expect a cozy, inviting atmosphere reminiscent of our personal travels. It offers an escape from the Midwest into a Mediterranean-inspired haven.
The Mediterranean Market at Corridor continues to offer cherished Italian classics. Longtime customers will be pleased to find Rosa’s Tiramisu, Mimi’s Cookies, and popular take-home options like lasagna and pizzas alongside an expanded selection of Mediterranean-inspired fare.
Nicole-Taylor’s Pasta, Indy’s premier fresh pasta producer, remains integral to our identity. Handcrafted pasta will be available at Corridor’s Market, farmers’ markets across Indianapolis, select retail locations, and local restaurants, ensuring that Nicole-Taylor’s legacy lives on in kitchens across the city.
We hope you see Corridor as more than a restaurant. We want your shopping and dining experience to be unique, inspiring, and wholly memorable
- Erin & Logan
get to know Corridor
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We pay homage to the Mediterranean corridor and routes that connect cultures and cuisines. When you come to Corridor, you can expect a cozy inviting atmosphere that reminds us of our travels. We hope to offer an escape from the Midwest into a Mediterranean-inspired haven.
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Both kinds! Walk ins are always welcome, and we appreciate calling the shop at (317) 257-7374 if you have a party of 6 or more.
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We serve lunch Tuesday-Saturday 11a-3p. Our dinner hours are booked with our Chef’s Table Dinners.
We offer dinners on Second Saturdays to the public. Some will be prix-fixe reservations only; some will be walk-ins off the street; some will be buffet style and more.
Keep an eye on our Special Events to know when reservations are available for our Second Saturday Dinners.
To stay in the loop on our special dinner events, subscribe to our emails and follow us at @corridorindy on your favorite social media platform.
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While we honed in on Italian flavors with Nicole-Taylor’s for years, Corridor will explore the broader Mediterranean region, artfully blending Italian with other coastal influences for a diverse experience.
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Most definitely. The renowned Chef’s Table Dinners continue at Corridor, and are sold out through 2025. If you have a reservation for this year, you’ll hear from us in advance of your reserved date to coordinate your menu with you. Learn more about our Chef’s Table Dinners.
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Yes! We continue to make Nicole-Taylor’s Pasta fresh, in-house, and provide it to dozens of Indianapolis restaurants and retailers as well as serve it at our restaurant and sell it in our market for you to cook at home.
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Corridor is owned by chefs Erin Kem and Logan McMahan.
Erin, a Muncie native and New England Culinary Institute graduate, has been a chef in Indianapolis since 2002, working with notable establishments like Tavola Di Tosa and R bistro. In 2016, she helped open Cannon Ball Brewing Company with a small but mighty gastropub kitchen behind the bar next to the two-barrel brewery. Now the Chef/Owner at Corridor and Nicole-Taylor’s Pasta, Erin continues to share her culinary expertise through private dinners, cooking classes, and events like Art Dish at The Harrison Center.
Logan, a self-taught Indianapolis chef, specializes in creating plant-focused dishes with locally sourced ingredients, drawing inspiration from Samin Nosrat, Salma Hage, and Yotam Ottolenghi. With over a decade of experience in cafes, vegan restaurants, pop-ups, and catering, his culinary journey began at Ezra's Enlightened Cafe in Broad Ripple. As Chef/Owner at Corridor and Nicole-Taylor’s Pasta, Logan has been a three-time nominee for Indy VegFest's Vegan Chef of the Year and a contestant on season two of Top Vegan.
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