Chefs/Co-owners Erin Kem and Logan McMahan are cooking up new culinary creations at Corridor, located at 1134 East 54th Street, Suite C, near the Monon Trail. They recently described their dining destination and interest in gastronomy.

"We bought it (Nicole Taylor's Pasta Market) in July of 2023. We are broadening the menu and offer more Mediterranean cuisine with Spain and the Middle East. We started with the lunch menu and expanded those offerings with Italian food and include those Mediterranean flavors and then we added more in July of 2023. With the winter menu last year, we had an Egyptian company which has pasta as one of the original elements in its food. There's so much crossover over in that region," Erin explained.

Mediterranean cuisine has been simmering in their entrepreneurial plans for a long time.

"It's been my favorite cuisine since I started eating and I've done some traveling to Southern France, Italy and Morocco," she added. Logan noted, "It came from a love of eating Mediterranean food and then when I began working with Erin, we each realized that we had a similar interest in Mediterranean and Middle Eastern cuisine and partnered together to open a restaurant that we wanted to eat at."

Their menu items can also be found during the Carmel Winter Market at the Six Eleven that is located at 611 3rd Avenue SW. The CWM's winter market hours are 9 a.m. to 12 Noon until March 29th. In addition, they can also be found at local eateries. "We sell wholesale pasta to 14 restaurants right now, mostly around Indianapolis and then as far south as Columbus. We're in all of the Upland Brewery locations," Logan said.

Corridor's hours of operation are Tuesdays through Fridays from 10 a.m. to 6 p.m. and Saturdays from 10 a.m. to 4 p.m. They dim their lights on Sunday and Monday, but their lunch items can be ordered at: www.corridorindy.com/lunch-menu. For Chef's Table Experiences of groups ranging from 8 to 12, you find information at www.corridorindy.com/chefs-table-dinners that includes answers to questions you may have about the event. You can sign up for their newsletter at: www.corridorindy.com/email-subscription-form.

They also have weekly events planned. "We're actually switching to second Saturdays with the first one being February 8th. The menu items for this will be posted one to two weeks ahead of time. To get a reservation, just call ahead of time (at 317 257-5754) and tell us what you want. We are also going to do a First Friday Happy Hour (with some small plates and cocktails) from 3 p.m. to 6 p.m. and our pop-up events will be on the second Saturday of each month," Logan mentioned.

They each discussed the culinary rewards of their work. "First, with the renovation done, it makes the space and menu more of our own and then also getting creative with our chef's table dinners. We do a different menu every might for two weeks that makes it rewarding being creative," Erin said.

"Lately, it has also been rewarding that people are coming back to our shop and seeing the changes after the renovation. We added some tables in the hallway and the four stools. The tables have been sanded and coated to become more appealing for people to sit at it as we welcome them in. It's also rewarding being able to make and serve the types of food that I want to eat in this space. There is a large gap in elevated vegan offerings in Indianapolis and that's what I'm working towards," Logan emphasized.

Your culinary cravings for Mediterranean and Middle Eastern cuisine will lead the path to Corridor where lunch and dinner are simmering just around the corner from Broad Ripple.