Patachou

Specialties

Long described as «a student union for adults,» Café Patachou® is an award-​winning Café. Customers can expect a world class breakfast and lunch experience that includes dishes prepared with premium ingredients from scratch and to-​order, a commitment to sourcing local and often organic products, refreshingly personal yet professional service by a well trained team and Café environments that are vibrant and alive. Bound by these principles since opening in 1989, Café Patachou® has garnered local, regional and national accolades, including having been named one of the «Top Ten Healthiest Restaurants in the Nation» by Gourmet, «Top Ten Places for Breakfast in the Country» by Bön Appetit and «Best of the Midwest» by Midwest Living. There are now five Café Patachou® locations serving made-​to-​order omelettes, salads, soups, sandwiches and desserts, spreading the love to Indianapolis residents and visitors alike.

History

Established in 1989.

Patachou Inc. was formed by Martha Hoover in December 1989, opening its first restaurant, Café Patachou, in March of the following year. Located in the heart of the Meridian Kessler historic neighborhood at 49^th Street and Pennsylvania, the first location of Café Patachou rapidly garnered local and national attention for its high energy atmosphere and gourmet breakfast and lunch. A second Café Patachou was openedfive years later, Café Patachou at River Crossing. Shortly thereafter, a third location opened in Carmel, Indiana, a city just north of Indianapolis. In 2006, Patachou on the Park opened its doors on the first floor of the Simon Property Group headquarters in downtown Indianapolis, and in 2008 a location opened in Civic Plaza at Indianapolis International Airport. All Cafes Patachou are cherished neighborhood restaurants, profitable and integrated into customers’ lives.

Meet the Business Owner

Martha H.

Business Owner

«Growing up, my family did not discuss politics, religion or current events — we were too busy eating, discussing our food and deciding what the next meal would be. I had been taught by my parents, that the best ingredients in the world were shipped to New York and Paris. However, once I moved to Indiana, I couldn’t help noticing that the best ingredients were growing in the back yard. The best tomatoes, melons, wheat – the best beef, turkeys and pork – were being raised on the farms in Indiana. Realizing this, I was dumbfounded that a restaurateur in Indiana could not make the leap from the best ingredients to the best food. This motivated me to open my first restaurant, Café Patachou in 1989. I had not owned a restaurant, worked in a restaurant or taken any classes about the subject. My naiveté in this industry was my special skill.» Immediately, customers noted the difference between Café Patachou and other restaurants and that has been the key to the success of the company.