Grindhouse focus is good coffee
Gabe Mauch and Kate Mauch Sheehan, co-owners of Grindhouse Cafe in Griffith, Ind., have been involved with coffee since childhood.
“My sister and I actually have been drinking coffee with our grandma since we were about 10,” Mauch said of Leona Bramlet, of Griffith.
“It was mostly milk and sugar but we certainly felt like adults. Coffee, for us, has always been an experience. I wish more people actively tasted coffee. Coffee is this really homey thing. A lot of good conversations are held over coffee.”
Here is the dish on this local establishment, which opened in May 2012:
Breakfast is available until 10:30 a.m., while lunch features sandwiches served with chips or a side of slaw.
“Our pastry wizard makes our pastries every day and tea snickerdoodles made with actual tea,” Mauch said of Traci Cavanaugh, of Griffith. “We bake cookies and scones multiple times a day so you’re always going to get something fresh. All of our pastries have real ingredients.”
On the menu:
“I’ve been working on food since I was 14, at first detasseling corn. I would ride a tractor with other kids and take the tassel on top of the corn off a month or so before it got picked so it would grow better,” said Mauch, who has catered weddings, worked in fast food, was head chef at 3 Floyds Brewing Co. in Munster, was a sushi chef in Chicago, and worked at coffee shops including the former Cool Beanz Coffee in Schererville and Uptown Cafe in Valparaiso.
Sheehan, who handles accounting
About the owners:
and payroll for Grindhouse Cafe, worked as a pastry chef at Horseshoe Hammond, with Mauch at 3 Floyds and at the former Besch’s Patty-Cake Bakery in Griffith and some Illinois bakeries.
“A lot of places either have really good food and their coffee program leaves something to be desired or they have really good coffee and they leave out a good food program. We’re a pretty good marriage of both,” said Mauch, a Griffith High School alumnus. “We make things that taste great. We’re nice to people and we hope they come back.”
“The decor is bright and fun. We’ve got a giant chalkboard wall, floor to ceiling, with the regular menu on there and
A mission statement: Decor:
giant pictures for drink specials. There are action figures hanging out,” said Mauch. Grindhouse Cafe seats about 45 inside and has a couple outdoor tables in warmer months.
“When my sister and I were building out the cafe we said we wanted it to feel young and energetic but not so young and energetic that your grandma wouldn’t want to come.”
“We’ve become popular for our Turkey Dolo. It’s on a really flaky, buttery croissant with really good lunch meat, fresh lettuce and fresh tomatoes. We make an herb mayo. It’s a fresh, vibrant sandwich,” Mauch said.
“Our chicken salad sandwich is popular. We have a good seasoning blend. There’s a bit of
bite. There’s no celery in it. All the crunch comes from apple and pecans.”
We’re different because:
“Most of our coffee comes from Chicago or Indiana. Our coffee when we get it in is never more than a day off roast so you’re going to get a really fresh cup of coffee,” said Mauch about roasters including Metropolis Coffee Co. and Dark Matter Coffee.
Start at $5.50 for breakfast and $7.37 for lunch.
Grindhouse Cafe is at 146 N. Broad St., Griffith. Hours are 6 a.m.-9 p.m. Mondays-Fridays, 7 a.m.-7 p.m. Saturdays and 7 a.m.-6 p.m. Sundays. Call 219-595-5678 or go to www.grindhouse.cafe.
The pastries at Grindhouse Cafe in Griffith include chocolate chip cookie (clockwise from 3 o’clock), maple pecan scone, white chocolate blondie with eggnog glaze, cranberry oat scone, orange blossom tea snickerdoodle and cranberry orange muffin, center.