Beloved Geist Restaurant Gets Fresh Updates & Community Spirit
For years, Eddy’s at Geist has been a go-to spot for casual dining, family gatherings and camaraderie. Now, under the ownership of Diana Miller and Ryan Hockemeyer, the restaurant is entering a new chapter filled with energy, creativity and a vision to make Eddy’s an even more exciting community hangout.
“We want to honor what people love about Eddy’s while breathing new life into it,” Miller says. “This isn’t about reinventing the wheel. It’s about freshening things up and creating new experiences that bring people together.”
At the heart of the changes is a renewed focus on food and drink. A freshly designed cocktail menu will debut, showcasing drinks crafted with house-made fruit purees and creative flair. From spicy mango margaritas to rich espresso martinis, the bar team has been testing recipes with staff input, ensuring every drink is as fun as it is flavorful.
“Everyone’s been pitching in ideas,” Hockemeyer says. “When things slow down, the bartenders experiment, and it’s been exciting to see what they create.”
Seasonal cocktails will rotate throughout the year, giving guests something new to look forward to with each visit.
On the food side, football season specials are already a hit. Sundays bring hearty appetizers such as boneless buffalo wings and potato skins, perfect for sharing on game day. A seasonal menu will launch in October, bringing back favorites like shrimp and grits and jambalaya.
“We’ve been testing dishes, and people are really responding,” Miller says. “Eddy’s has always been known for soups, too, so we’ll keep leaning into that, especially when the weather turns cold.”
Miller and Hockemeyer are also expanding Eddy’s role as an entertainment destination. Expect to see trivia and bingo nights, live music and festive events throughout the year. Families can look forward to a pumpkin carving night for kids.
Football fans won’t be left out either. Every Sunday, Eddy’s will broadcast games on all screens, ensuring Colts supporters and fans of any team have a home base to cheer.
“We’ll have every game on,” Hockemeyer says. “So whether you’re a Lions fan or a Packers fan, you’ve got a spot here.”
For private gatherings, the restaurant is open to hosting large parties of up to 50 guests with advance notice.
“We’ve already hosted some big groups, and we’re ready for more, especially with the holidays coming up,” Miller says.
Beyond food and events, the owners are investing heavily in cosmetic updates to make the space brighter and more welcoming. A design team is working on new layouts, furniture upgrades and updated finishes.
“We’re excited to give it a little facelift,” Miller says. “It will completely change the atmosphere.”
The updates go hand in hand with a renewed sense of energy. From refreshed music playlists to livelier décor, guests can already feel the shift.
“It’s minor things, but it changes the vibe,” Hockemeyer says. “We want people to walk in and feel upbeat and comfortable.”
Miller and Hockemeyer understand that staying connected means meeting customers where they are. The Eddy’s team is ramping up its social media presence, keeping the community informed about menus, specials and events through Facebook and Instagram. A TikTok account is also in the works, with staff eager to contribute fun, behind-the-scenes content.
“We’ve got a lot of college students on staff, and they’re all about TikTok,” Miller says. “It’ll be a great way to show our personality and connect with younger guests.”
Online ordering and delivery are also on the horizon, with DoorDash set to be implemented soon. For regulars who may not always be able to make it out, this change will make enjoying Eddy’s food easier than ever.
One of the most striking differences under the new leadership is the way Miller and Hockemeyer involve staff in shaping Eddy’s future. They’ve set up a group chat dedicated to employee ideas, where team members can pitch suggestions ranging from menu specials to event concepts.
“What our staff says really matters to us,” Hockemeyer says. “They know our customers best, and they’re the ones hearing what people want. If they bring us an idea, we’re listening.”
That philosophy extends to customer feedback as well. Whether through social media or in person, the owners encourage patrons to share honest input.
“We’d rather people come to us directly so we can make it right,” Miller says. “Feedback drives improvement, and improvement is our priority.”
As the pair ushers Eddy’s into its next chapter, they remain mindful of the restaurant’s deep roots. Former owners James and Michelle Jallal passed the torch with their blessing, and longtime guests can rest assured that the dishes and traditions they love will remain.
“We’re not taking away the staples,” Miller says. “We know what’s important to our regulars. This is about adding to it, not replacing it.”
“Eddy’s has always been a gathering place,” Hockemeyer says. “We want to keep that spirit alive and make it even stronger. Good food, good drinks, good people. That’s what it’s all about.”
For more information, visit eddysatgeist.com.
