Logan McMahan is Indy’s Best Vegan Chef by Indianapolis Monthly
Indianapolis Monthly has recognized our Chef Logan McMahan as Indy’s best Vegan Chef.
The day after Nicole-Taylor’s Pasta + Market + Backroom Eatery partner and chef Logan McMahan appeared on Season 2 of Top Vegan in early October, the dish he made on the episode, mushroom cannelloni with hazelnut romesco, sold out in the first half hour of lunch service. That’s not surprising given the positive response to the seasonal, plant-focused eats that McMahan has brought to the menu at the SoBro cafe and dinner space he helms with fellow chef Erin Kem.
There’s nothing substituted or used “in place of” animal protein here, which is how McMahon sees the growth and future of plant-based cuisine.
Omnivores and vegans alike have embraced the pair’s transition to offering more naturally meat-free dishes such as Egyptian koshari with chickpeas and crispy onions or Turkish manti with lentils and a smoky tomato sauce—recipes from the Mediterranean coast that will get their fuller expression after the pasta market is remodeled into a restaurant McMahan and Kem will call Corridor in early 2025.
