The Mediterranean, Portugal to the Middle East, at 54th & the Monon.
Corridor is one of Indianapolis Monthly’s Best Restaurants, three years running.
At Corridor, we cook with the full Mediterranean corridor in mind — the places, routes, and traditions that connect cultures through food. Our menus are shaped by seasonality, fresh local ingredients, and a thoughtful balance of vegetable-forward and protein-driven dishes, with plenty of options for vegans and vegetarians alongside classic preparations.
The Market at Corridor brings that same approach home. You’ll find favorites like Mimi’s Cookies, Rosa’s Tiramisu, and ready-to-heat staples alongside an expanding mix of Mediterranean-inspired dishes designed for everyday meals, gatherings, and special occasions.
Fresh pasta remains a cornerstone of what we do. Nicole-Taylor’s Pasta continues to be made by hand and is available through the Corridor Market, farmers’ markets across Indianapolis, select retailers, and local restaurants.
More than a restaurant or a market, Corridor is meant to be a place you return to often for inspiration, for comfort, and for food that reflects both where it comes from and where it’s going.
- Erin & Logan
get to know Corridor
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Our Market is open Tuesday–Friday 10a–6p and Saturday 10a–4p. We serve lunch Tuesday–Saturday, 11a–3p. Evening dinners and special events are announced on our website, in our emails, and at @corridorindy.
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Our everyday service is lunch, Tuesday–Saturday 11a–3p. In the evenings, join us for Second Saturday dinners, which are open to the public. Some are prix-fixe by reservation, some are walk-in, and some are buffet-style. Most other evenings are reserved for our Chef's Table Dinners. Watch our Special Events page, subscribe to our emails, or follow @corridorindy to hear when Second Saturday reservations open.
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Not for lunch. Walk-ins are always welcome. If you're bringing a party of 6 or more, give us a call at (317) 257-7374 so we can be ready for you. Second Saturday dinners and Chef's Table Dinners are booked separately.
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You'll find us at 1134 E. 54th Street, Studio C, in the 54th & Monon Shops in South Broad Ripple. Park in our building's lot, in the lot across 54th Street by the other studios and shops, or along Carvel Avenue to our west. For evening events, BreadWorks at Broad Ripple lets guests park in their lot, too. Please skip the Broad Ripple Executive Offices lot, where cars may be towed.
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Corridor cooks across the Mediterranean, from Portugal and Italy to North Africa and the Middle East, with our house-made Nicole-Taylor's Pasta at the heart of it. The menu follows the seasons and local ingredients, with plenty of vegan and vegetarian dishes alongside classic preparations.
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Lots of them. Chef Logan, named Indy's Best Vegan Chef by Indianapolis Monthly, builds our menu around vegetables, so vegan and vegetarian guests always have plenty to choose from.
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Yes! We make Nicole-Taylor's Pasta fresh, in-house. Take it home from our Market, enjoy it at lunch, or find it at dozens of Indianapolis restaurants and retailers.
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Our Chef's Table Dinners are private dinners where we plan the menu with you and are sold out through 2026. The lottery for 2027 reservations is also now closed, but seats do open up throughout the year.
Keep an eye on our Special Events page and follow @corridorindy on social media, and we'll share when the table is available.
If you already have a reservation, we'll reach out ahead of your date to plan your menu together.
Learn more about Chef’s Table Dinners.
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Yes. Our gift cards come in any amount, good for a quick lunch, a special dinner, or a stop at the Market. They're physical cards sold in person at the Market during regular hours, so they make an easy last-minute gift. Ask us about pairing one with something from the Market.
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Erin, a Muncie native and New England Culinary Institute graduate, has cooked in Indianapolis since 2002, at Tavola Di Tosa, R bistro, and Cannon Ball Brewing Company, which she helped open in 2016. She also shares her cooking through private dinners, classes, and events like Art Dish at The Harrison Center.
Logan is a self-taught chef focused on plant-forward cooking with local ingredients, inspired by Samin Nosrat, Salma Hage, and Yotam Ottolenghi. Indianapolis Monthly named him Indy's Best Vegan Chef in 2024. He's a three-time Indy VegFest Vegan Chef of the Year nominee and competed on season two of Top Vegan.
Learn more About Us.
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The name honors the Mediterranean corridor, the routes that connect cultures and cuisines. We wanted Corridor to feel like our travels: cozy, inviting, and a little escape from the Midwest.
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stay in the loop
Menus shift with the seasons, and dinners come together fast. Get our emails for new dishes, Second Saturday seats, and the occasional Chef's Table opening. Or follow along at @corridorindy.
