Grind­house fo­cus is good cof­fee

Daily Southtown - - WEEKEND - By Jessi Vir­tu­sio Jessi Vir­tu­sio is a free­lancer.

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.grind­

Prices: Lo­gis­tics:


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.

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