Welcome to Tinker Street
Enjoy fresh, full-flavored foods in a cozy urban cottage on 16th Street. Plates, bowls, and dishes to satisfy a variety of appetites. Local ingredients inspire seasonal specials. Vegetarian, vegan and gluten-free options abound, as do meals meant for carnivores. International wine selection emphasizes high-quality and surprising finds at fair prices. Craft beer available.
Restaurateurs with a Combined 60 Years’ Experience
Peter George opened Peter’s Restaurant in Fountain Square in 1985. Tom Main was an original partner in the Puccini’s Smiling Teeth Pizza & Pasta restaurant chain.
As written in the Indianapolis Star: “Before there was such a thing as a foodie hood in Indy, or anywhere else in America, there was restaurateur George…. From the early 1980s to the early 1990s, George ran the Fountain Square fine-dining restaurant Peter’s in the building now hosting Siam Square. Ahead of his time, George served Midwest fare made with local ingredients.”
In a 2016 profile interview, The Indianapolis Business Journal’s Mason King lays out the colorful story of the founding of Tinker Street: “George and Main fell on hard times in the 2000s and ended up as housemates. By then out of the restaurant business, they began plotting a return as partners in a new venue, which became Tinker Street, at 402 E. 16th St. Modestly sized and in a resurgent neighborhood, Tinker Street was an immediate hit….”
About the Head Chef
Chef Braedon Kellner’s first food memories–of rich and fragrant vegetables, snails and mushrooms from the gardens and forests in the French countryside–inspire his produce-based menu.
Braedon was born and raised in Indiana. Growing up, he was always drawn to the sights and smells from the kitchen, especially at home when his grandmother was in the kitchen for the holidays. Dining in restaurants was a thrilling experience, and the well-behaved child ordering off the menu for himself shocked waiters. He was drawn to the restaurant life from a young age.
Braedon refined his skills at the prestigious Culinary Institute of America in Hyde Park, New York. Upon completion at the CIA, he went to work for The Ocean Room at The Sanctuary Hotel on Kiawah Island Golf Resort outside of Charleston, South Carolina. There he had the ability to work side by side with renowned chefs like Charlie Trotter, Patrick O’Connell, Norman Van Aken, and Sean Brock. It was at the Ocean Room that he mastered cooking techniques, flavor profiles, butchering skills and opened his eyes to cooking with the seasons’ produce and products.
After almost a decade away from home, he returned to Indianapolis to open the Alexander Hotel, where he oversaw the Banquets and In-Room Dining departments. Braedon met Peter George at a round-table discussion concerning the future of fine dining in Indianapolis. Soon after, he came aboard as Chef of Tinker Street Restaurant & Wine Bar, where he showcases the vibrancy of seasonal produce and local products from Indiana.
About the Sommelier
Lindsay Slone spent nine years as a beverage director and also worked as a sales rep for an upscale wine distributor, before joining Team Tinker as beverage director and sommelier. The IUPUI grad has passed the first (of four) Guild of Sommeliers tests toward becoming a Master Sommelier. She tastes dozens of wines each week to make the selections that best complement Tinker Street’s menu.