Food & Wine

One Skillfully Crafted Gastronomic Experience From (our) Garden to (your) Table.

Our Food

Our culinary team’s mission is to define and refine authentic Hoosier cuisine. We source only locally produced ingredients from our dairy to meat and game. The bulk of our produce is grown on site in our culinary gardens. Our seasonal menu changes frequently to feature the best of the season’s harvest.

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Our Wine

Our ever-developing wine program is characterized by the extent of its offerings. Our wine list proudly boasts bottles from all of the world’s major grape-growing appellations. Within each region we’ve selected a mix of hard-to-find boutique wines, along with well known producers, with a focus on estate grown varietals.

Our sommelier is happy to assist with pairings and selections to enhance your dining experience. Guests are welcome to bring wine not featured on our list; however, they will be charged a $25 corkage fee.

Our Commitment to Sustainability

Every February our gardener Jackie begins planting in the Story Culinary Garden’s hoop houses.  By the end of March, she’ll be harvesting pea shoots, young spinach, beet tops, and radishes. Once the ground has fully softened, the rest of the restaurant’s produce is planted and harvested throughout the summer.  Jackie grows everything from strawberries to haricot verts, micro-greens to  heirloom tomatoes.

What we cannot grow on site, such as our meats & game, dairy, maple, and coffee beans, we purchase through Hoosier farms and purveyors across the state.

Fischer Farms, Bloomington; Good Life Farms, Martinsville; Maple Leaf Farms, Milford; Viking Farms, Morristown; Capriole Farmstead Creamery, Greenville; Tulip Tree Creamery, Seymour; Smoking Goose, Indy; Zaharakos, Columbus; Brown Co. Coffee, Nashville

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