City Cafe

Hey everyone! Brad Royal is alive and well and can be found in the kitchen of Mills Catering, where he and Matt, along with Nick Traeger (formerly of Patachou and Trader’s Point), are cooking up some crazy delicious food to help us all through these crazy times. And by help, I mean brownies. Get the brownies. Delivered to your door with the other yummies. But seriously, the brownies.

WEEK 4 ORDER GUIDE Order for Tuesday delivery (4.7) by 10am Monday (4.6) or Order for Thursday delivery (4.9) by 10am Wednesday (4.8)

With heart wrenching sadness, Nancy & I have decided to close City Cafe. We are so sorry to tell you that Friday was our last day of business. For the last six months, I have been dealing with progressively worsening, severe lower back pain. Medical advice warns that permanent nerve damage will be the cost of continuing to work in the constrained environment that has been my home for almost 17 years. We know this is a blow to our cafe family-a community we've worked so hard to develop, and one we are incredibly proud of. We're planning to take some time to heal and come back better than ever, hopefully in about a year. Keep checking here for updates on when we'll be back. Big love and even bigger gratitude to each and every one of you. Stay tuned!

Reminder to all.
City Cafe is closed today Saturday 9/24 to attend our first of what we hope are many (don't screw up Owen) family weekend at Indiana University.
It's also Circle City Classic Parade Day!
Enjoy the parade

Today's Big City Burger. Bacon-Chipotle Cheeseburger w/ Butternut Squash Baked Beans. Can you say Picnic Time!

I wish this stupid phone had a nose!
After 12 hours of slow roasting here's what has become of the fresh ham.
Thanks to the Distelrath Farm family!
Sort of sorry y'all aren't here for the first bite but someone's got to do it.

After 48 hours under the salt & herb love rub, it's onto a bed of veggies and a half bottle of Sauvignon Blanc.
Tightly wrapped & into a really slow oven for 12-15 hours. Stay tuned and see if the science pork project worked!
Thanks Distelrath Farms

Here's what we're doing with that beautiful fresh ham. Curing with kosher salt, thyme, rosemary, malt vinegar powder and secret herbs and spices (which means I don't remember exactly which ones but I'm pretty sure) for 48 hours. After which it'll be slow roasted with white wine and root vegetables.

You know we love our farming friends, especially Distelrath Farms!
This beautiful fresh ham was raised by all the kids there. Watch what we're going to do it. I hope we're worthy. Thanks kids

All local veggie hash is ready for Saturday. Enjoy it with farm fresh eggs and toast with Brad's homemade berry jam . . . we open at 8!

Here's breakfast!

Peach-Blackberry Crisp.
And Mrs. Winterman is bringing ice cream!
I sense lunch happenings