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Tuesday, September 09, 2008

Tavern at the Temple Buggs out

Buggs TempleIn a brief email sent today, Chuck and Vicki Mack announced that they will be closing the Tavern at the Temple, their Buggs Temple restaurant, at the close of business on Wednesday.

In a nutshell, the message said that they’re unable to continue throwing money at the restaurant, and are moving to a Plan B that will best serve the rest of the operation. Their missive suggests that while the fine dining component of the Temple will cease operation, lunch, dinner and special events at the facility will continue.

Those wishing to dine at the Tavern on the Temple on its last evening can call (317) 735-7960 for reservations. For more info, head on over to Feed Me Drink Me.
J. Silverheels Gray, 7:25 PM


Their missive may "suggest" that operation will cease, but in reality, it will just cease without the two managers. The women who one Creation Cafe are taking over the Tavern space and working with Chef Brad Gates (who is incredibly talented and knowledgeable) to re-tool the restaurant. I'm hearing they'll re-open in as little as 2-3 weeks.
Blogger braingirl, at 7:56 AM  
how interesting...and how did you get your information? I believe you should check your source.
Anonymous Anonymous, at 3:34 PM  
Are you addressing your question to braingirl or to me? I was forwarded the email that Chuck and Vicki sent.
Blogger J. Silverheels Gray, at 3:59 PM  
Braingirl is correct. Chuck and Vicki are FINALLY giving up and letting people who know how to run a restaurant take it over. The Macks, with Amanda Cravens, couldn't make the first floor casual concept work and look what the new owners have done with it. They do amazing business and have a great staff.
Anonymous Anonymous, at 11:14 AM  
Perhaps "creation" is also a play on their proximity to the Stutz??

So, where can one get a nice non-cow dinner in a non-chain restaurant with good atmosphere? Monday is my 50th BD, and my folks want to take us out to din-din. They're ooooold, so nothing too quirky! And they live in the Village of West Stepford, so north is good, and Greenwood is a no-go.

--The other MF.
Anonymous Anonymous, at 4:41 PM  
think about this . . first of all, what's the deal with brad gates? he's skipped all over the country with his own stores, staying only a year or so when he's been the exec. chef. only when he's worked under others has he had any longevity. not that he's without talent. but i'm tellin' you, the boy's gonna get all skinned up again tryin' to turn indianapolis into new york, san francisco or even chicago . . oh for two, and he'll have to paint another knife and fork on his fuselage to go along with the one from tavern at the temple. he'll end up joining those other guys who fled the "real world" for a job . . TEACHING! (and you know who i mean.) chef's academy my ass.

yea, tony worked at indianapolis' finest restaurants and co-owned some too .. now he's a teacher and the stores are memories.

also . . how in the world do they (euphoria) expect to make it in indianapolis? i think someone's been watching too much reality "chef" t.v. no way we'll support such an effort. c'mon . . the folks that can afford/appreciate the many courses, the tasting tables, the cheese list, etc., are NOT gonna park the luxury rides near the canal, dine near THAT mosquito-infested duck bath and THEN drive back downtown to their events. it's NOT san antonio. they're gonna (still) go to st. elmo's, harry & izzy's, ruths, dunaways, scholar's, etc., stores near the downtown venues, where the staff knows 'em and they feel comfortable.

and NO casual canal walker is gonna suddenly think, "hmmm, i think i'll just dash in here and have me a spot of cheese and a baby pig .."

no . . THEY go over to the 'distillery, where the menu is reasonable and they won't have to mortgage their golden retriever in order that they might enjoy an informal, spur-of-the-moment dinner and a beer or two.

and there, there's a good chance that a a REAL working chef, todd howard, will join you for one, and the only "pig" in evidence besides the smoked pork items is the hog that chef howard rides to work.

until his store is a profitable, years-in-business monster (distillery) i've got to consider him ALL HAT!
Anonymous Anonymous, at 4:19 PM  

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