INDIANAPOLIS – The much heralded and anticipated CityWay project is an eight-block mix of apartments, retail spaces, new state-of-the-art YMCA, park and hotel.
At the heart of this new project, located between Delaware Street and Virginia Avenue in Indianapolis, will be an offshoot of a local restaurant.
Cerulean’s chef and owner Caleb France said he is excited to bring a second restaurant to the CityWay neighborhood.
The project is being developed by Buckingham Companies of Indianapolis.
Buckingham is also developing the Oakwood property in Syracuse.
“We've worked with Buckingham for a while now. They have a lot of the same vision we do in terms of mixing art and retail just like here at the Village of Winona,” said France. “I just think it’s a great fit.”
France said it was important for current Cerulean customers that 99 percent of the staff at the current location will stay where it is.
He said the dining experience at Cerulean in Winona Lake will remain the same.
Cerulean employed 98 people in 2011.
France is also excited about the opportunity that will come when those working at the Indianapolis location come to Winona Lake for training.
“It think it’s going to be good for the local economy,” said France. “When we have people come up here and train, they’ll stay at our hotels here, they shop here.”
As for the new CityWay location, which is expected to start opening this fall with the unveiling of the Alexander Hotel, France has the vision laid out.
The restaurant is expected to open in early 2013.
“Our menu will highlight the rediscovery of heirloom ingredients while exploring creative cooking and preservation techniques. It’s a lot of fun without the pretension, and with the dramatic transformation between lunch and dinner, guests will involve themselves in two unique dining experiences,” said France.
Scott Travis, senior development executive for Buckingham Companies said in a prepared statement, “We are pleased that Cerulean’s first foray into downtown Indianapolis will be at CityWay. With its distinctive menu, Cerulean will be a great addition to the neighborhood.”
The Cerulean menu will feature plants and proteins from local farms and original house creations from the culinary team such as charcuterie, pickling, innovative cocktails and micro-roasted coffee.
France opened the first Cerulean in 2006 after spending a year focused on catering. In 2010, the resort-based restaurant was recognized by Indianapolis Monthly as one of its “25 Meals Worth the Drive.”
“Our concepts and culture are based on respect for community and education through the art of food,” said France. “That’s been an exciting part of where we are now, and we can’t wait to live that focus when we open in Indianapolis.”
“We’re thrilled about bringing our culinary beliefs in sourcing local ingredients, offering a variety of cooking styles and tastes, and pushing the envelope in the culinary arts — with our restaurant patrons and with ourselves at the new CityWay Cerulean,” he added.
