Corridor draws inspiration from the flavors, ingredients, and culture of the Mediterranean, with dishes spanning Portugal to the Middle East.
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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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 offer an escape from the Midwest into a Mediterranean-inspired haven.
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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.
Learn more About Us
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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 typically booked with our Chef’s Table Dinners.
We offer dinners on Second Saturdays to the public. Some are prix-fixe reservations only; some are walk-ins off the street; some are 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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Corridor explores the broader Mediterranean region, artfully blending Italian with other coastal influences for a diverse experience.
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The renowned Chef’s Table Dinners continue at Corridor, and are sold out through 2026. 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 do sell gift cards, and they’re available in any denomination you’d like. Whether you’re gifting a quick lunch, a special dinner, or just letting someone choose their own favorites, we’re happy to tailor the amount to fit the occasion.
Gift cards can be purchased in person at the Market during our regular hours. They’re physical cards, ready to grab and go, and make an easy last-minute gift (or a thoughtful planned one). If you have questions about availability or want to pair a gift card with something from the Market, just ask—we’re glad to help.
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Yes! We 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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We’re part of the 54th & Monon Shops shopping district. You can park in the lot for our building, across 54th street down the parking lot to other artist studios and shops, and along Carvel Ave to our west. In the evenings, BreadWorks at Broad Ripple allows parking in their lot, also.
You’ll not want to park in the Broad Ripple Executive Offices parking lot. Your vehicle may be towed.
stay in the loop
Menus shift, specials pop up, and events come together quickly around here. Follow Corridor on your favorite social network and subscribe to our emails to stay up to date on what’s cooking — new dishes, seasonal changes, special dinners, and the occasional surprise.
