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Corridor Brings Vibrant Flavors & Community Spirit to Indy
When chefs Erin Kem and Logan McMahan took over the longtime staple Nicole-Taylor’s Pasta, they didn’t just inherit a business—they inherited a legacy. With fresh pasta still at the heart of the operation, they rebranded earlier this year as Corridor, a Mediterranean-inspired restaurant and vibrant market. Their vision is to create a cozy, welcoming escape that transports diners to the shores of Portugal, Italy, North Africa, and the Middle East.
Nicole-Taylor’s Pasta had been a local fixture for years, specializing in fresh pasta and Italian goods. While that identity remains foundational, Kem and McMahan wanted to expand the concept.
“It’s been the same format all along,” McMahan says. “We just rebranded it to be more our style. We changed the name, the décor, and broadened the menu to reflect Mediterranean flavors.”
Kem says the name Corridor pays homage to the Mediterranean corridor itself, stretching from Portugal across the European coast, down through North Africa, and into the Middle East. That inspiration shapes both the menu and the market shelves.
Kem, a Muncie native and seasoned Indianapolis chef, and McMahan, a self-taught culinary creative known for plant-forward cooking, share a deep-rooted love for Mediterranean cuisine.
“We both enjoy that type of cuisine — eating it, preparing it, and expanding what Nicole-Taylor’s already had,” Kem says.
Their lunch menu is highly seasonal, changing with Indiana’s harvests. Sourcing locally is non-negotiable.
“We try to change our menu as close to the first day of the new season as possible,” McMahan says. “That way, what’s fresh and local helps steer the direction.”
Diners can expect dishes that are light yet bold in flavor, with plenty of vegetarian and vegan options — a nod to McMahan’s own eating style.
“I noticed there weren’t many naturally vegan options around town,” he says. “That’s what I wanted to bring here.”
Corridor hosts special events in the evenings, particularly the Chef’s Table Dinners from Wednesday to Saturday. These intimate experiences invite just 10 guests to gather around the kitchen table. They’ve quickly become one of Indy’s most sought-after reservations, often booked out for the following year.
Diners trust the pair to craft a seasonal, Mediterranean-inspired menu, accommodating vegan and vegetarian eaters. Upcoming themes, like the “Transylvania to Tuscany” dinner, showcase their creativity and willingness to explore bold flavors.
For those unable to secure a Chef’s Table spot, Corridor also hosts Second Saturday dinners and First Friday aperitivo events, offering more accessible ways to enjoy small plates, wine pairings, and convivial gatherings.
The market remains a cornerstone of Corridor, blending local staples with imported Mediterranean specialties. Shelves display Moroccan preserved lemons, Turkish delights, Middle Eastern spice blends, and Italian tomato products. Customers can pick up fresh pastas, sauces, and grab-and-go favorites like tiramisu or charcuterie boards. Special orders for lasagna, tiramisu pans, and catering-sized portions are available with 48 hours’ notice.
One of the market’s busiest times comes at year’s end, when Corridor continues Nicole-Taylor’s tradition of selling lasagnas for the holidays.
“It’s chaos, but it’s fun and people love it,” Kem says.
Orders open right after Thanksgiving, and sellouts are common.
Running both a restaurant and a retail market under one roof presents its own challenges.
“Keeping refrigerated items stocked for both the kitchen and the market can be tricky,” Kem says.
Popular house-made items — including frozen meatballs, pizza dough, and mozzarella — sell out quickly. Despite the demands, the chefs remain committed to making many items in-house, including breads for special dinners, though they dream of one day adding a dedicated bakery oven.
As you walk through Corridor’s doors, warmth envelops you immediately. Rich green walls and soft light from copper Turkish fixtures create an intentionally intimate atmosphere.
“It feels cozy like a dining room where you want to sit for a while, have a glass of wine, and a great lunch with friends,” McMahan says.
The lack of natural light, often seen as a drawback, is embraced as part of the charm.
Community engagement is not just a part of Corridor — it’s woven into the core. The team participates in Monon Shops events, local festivals, and fundraisers.
“We always say yes to those opportunities,” Kem says.
Their dedication hasn’t gone unnoticed. Corridor was recently named one of Eater’s 38 Essential Indianapolis Restaurants, affirming the chefs’ decision to buy an existing business and make it their own.
“It’s nice to be recognized for the changes we’ve made,” McMahan says.
While Chef’s Table dinners will remain a key component, the chefs are expanding evening offerings. Next year, every Second Saturday will feature a public dinner, and First Friday aperitivo events will introduce guests to casual, small-plate meals with happy hour specials.
Kem and McMahan also have ambitious plans for the future, including expanding their bread program and experimenting with new Mediterranean flavors. Even as they grow, their focus remains on maintaining Corridor’s diversity and energy.
“We’re making pasta, running a market, hosting private dinners, and doing wholesale, all in one small footprint,” Kem says. “That diversity is what makes us unique.”
The heart of Corridor is more than just a restaurant or market. It’s a Mediterranean escape. As Kem and McMahan put it on their website: “We hope you see Corridor as more than a restaurant. We want your shopping and dining experience to be unique, inspiring, and wholly memorable.”
For more information, call 317-257-7374 visit them online at corridorindy.com.
Dining and Cooking