Broad Ripple is getting a new taco joint, a chicken “shack” and a tiki bar, all slated to open this month.
Cholita Taqueria and TikiTiki Lounge are scheduled to open Nov. 9 and Harold’s Chicken Shack opened on Friday.
Cholita Taqueria and TikiTiki Lounge
Cholita Taqueria, a new concept from Michael Cranfill, owner of The District Tap, is set to open at 1001 Broad Ripple Ave. in a spot formerly occupied by the Lumber Yard, The Provincial Kitchen, 10-01 Food & Drink and the short-lived Good Conduct Lounge & Miss Behavin’ nightclub.
Cholita Taqueria will be a “Los Angeles-style” eatery that serves tacos “in all varieties” and other Mexican street foods, with tortillas made using hand-pressed fresh masa. It will also feature Latin Cocktails, margaritas, and Mexican beer.
Also opening in the downstairs portion of the building will be the TikiTiki Lounge. It will serve “contemporary tiki cocktails made with unique Latin American and Caribbean spirits,” according to its Facebook page.
Cranfill opened The District Tap in 2014 in the 15,000-square-foot building at 3720 E. 82nd St. that was formerly occupied by Discovery Zone, the Music Mill concert venue, Cadillac Ranch and Brewstone Beer Co.
Harold’s Chicken Shack
Harold’s Chicken Shack opened for business Friday in Broad Ripple at 1904 Broad Ripple Ave., in the spot formerly occupied by Boogie Burger, which closed a year ago after 10 years in business. The location was previously home to the Wild West jail-themed Tin Star restaurant and later a Pizza King and Red Eye Cafe.
Founded in 1950 in Chicago by Harold Pierce and his wife, Hilda, Harold’s Chicken (originally H&H) specialized in dumplings and chicken feet. Today, it has more than 25 franchises in four states, including four in Indiana. Indianapolis already has one Harold’s, at 3801 W. Lafayette Road.
According to the company, a basic meal at Harold’s is a half- or quarter-chicken served with french fries, two pieces of white bread and a cup of cole slaw. It also sells wings, gizzards, catfish, perch and fried okra.
Harold’s says it cooks its chicken in a mix of half beef tallow and half vegetable oil.