by Rob Gaston, November 24, 2015

When Craig Mariutto was the corporate chef of a restaurant group in Las Vegas, he offered a free Thanksgiving meal to loyal customers as well as employees and their families. The restaurant group consisted of 5 units which were gaming operations, meaning an eatery with an extended bar area and up to 15 slots. Although the patrons were there to try their luck, they wanted more than just simple bar food. This is just one of the things we learned about Mariutto this week.

Apple Cider Brined Pork Brisket, Mustard Greens, and Berber Aioli on Sourdough


Originally from upstate New York, Mariutto found himself as the executive banquet chef in NYC at an upscale hotel before moving to Vegas. He made his mark in the kitchens by cooking traditional old world dishes, such as Osso Bucco, that he learned from his grandmother. The move to Vegas came from the opportunity to open a House of Blues, a venue serving up southern food and music. However, after meeting wife-to-be Kait, Mariutto moved to Indianapolis and landed a job with US Foods as a sales representative.




Cob Smoked Pork Tacos, Apple Relish, Blue Cheese, Sriracha

Cob Smoked Pork Tacos, Apple Relish, Blue Cheese, Sriracha


Living in Fall Creek Place in Indianapolis, the couple noticed a lack of neighborhood eateries and hangouts other than Goose the Market. Getting to know Chris Eley, Mariutto learned about his Slow Food philosophy and method of sourcing. After a few tries, the right building was located on 22nd street, and the Shoefly Public House opened with local ingredients and local drinks on tap.




Shoefly has a tasty #INseason dessert on the menu, Persimmon Tiramisu. Similar to the classic recipe, persimmon pulp is added to the mascarpone filling. Indiana sorghum serves to sweeten up the persimmon, which can be more or less sweet depending on the source. You’ve got to try this!



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