In 2007, Slow Food NYC identified a need to recognize producers, purveyors, and artisans who contributed to the quality and sustainability of food consumed in New York City. Since then many Slow Food chapters across the country have adopted similar initiatives in their own areas.
In 2012, the executive board of Slow Food Indy launched our own Snail of Approval program. The program is designed to showcase and encourage chefs and restaurants that are committed to good, clean and fair food. The aim of the program is to raise visibility of Slow Food and the restaurants that serve it. Each of these restaurants has been selected as a recipient of this award for their contribution to the quality, authenticity and sustainability of the food we eat in the city of Indianapolis.
The honorees for 2014-2015 include:
Black Market (Indianapolis)
Café Patachou (Indianapolis and Carmel)
Duos Kitchen (Indianapolis)
Ezra’s Enlightened Café (Indianapolis)
Goose the Market (Indianapolis)
Late Harvest (Indianapolis)
Libertine Liquor Bar (Indianapolis)
Napolese (Indianapolis and Carmel)
Petit Chou (Indianapolis and Carmel)
Pizzology (Indianapolis and Carmel)
Plow & Anchor (Indianapolis)
R Bistro (Indianapolis)
Recess & Room Four (Indianapolis)
The Local Eatery and Pub (Westfield)
The Loft at Trader’s Point Creamery (Zionsville)
The criteria for inclusion in the Snail of Approval program include:
- Are there ingredients on the menu that are clearly designated as coming from a local farm or business?
- Do the menu offerings rotate to reflect seasonality?
- Is there an attempt to minimize packaging or use “green” alternatives when available?
- Does the business compost or recycle?
- Are the concepts of good, clean and fair, or local and sustainable part of the menu, messaging, and marketing of the business?
- Do they participate in events that enrich the community or neighborhood?
Go Slow Week October 6-12, 2014
Visit Slow Food Indy’s Snail Approved restaurants during our “Go Slow Week” October 6th through the 12th. Help us promote sustainability and visit the restaurants that support good clean & fair food for all.