Farm Minded
Youll Find Freshness and Flavor at Public Greens
Writer & Photographer / Alesha McCarty
Public Greens, which splits the Monon Trail in Broad Ripple, might be the best farm-to-table restaurant in the city. The on-
site farm, welcoming team and radically different business model create something unique. They exemplify sustainability, provide the community with a school lunch program, conduct a teen development program and teach kitchen skills to the underserved.
They source from their on-site garden and other local farms for a seasonal menu. Some favorites are the Fried Chicken, which is terrifically crispy, or the Falafel Burger, a hardy, scrumptious veggie option. They pay special attention to dietary needs, so whatever you eat, they can likely serve you.
With spring just around the corner, their Veggies & Fromage Salad is a cheerful plate of bright, crisp asparagus, fresh peas that pop in your mouth, and peppery radishes swimming atop creamy, herby fromage, sprinkled with lemon.
The homemade sodas are truly special, made with Nelsons Tea. Aromatic vanilla bean pods float throughout the root-beer flavor, which is perfectly balanced.
The french fries will always be my favorite – thin and crispy, tossed with savory fresh garlic and parsley.
End on a sweet note. Public Greens has a full coffee bar and simply scrumptious desserts. A Hubbard & Cravens bottomless drip, or a latte with homemade syrup, provide a perfect way to start the morning or recharge. I paired mine with a Cinnamon Bomb, a soft, chewy doughnut covered with cinnamon and sugar.
