Taste Cafe

5164 N College Ave
Indianapolis IN 46205
375 Reviews

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Opening Hours

  • Mon: 8am-2pm
  • Tue: 8am-3pm
  • Wed: 8am-3pm
  • Thu: 8am-3pm
  • Fri: 8am-3pm
  • Sat: 8am-3pm
  • Sun: 8am-3pm


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For business meals or social get-togethers, Taste is a unique gathering place equidistant from downtown Indianapolis and the north side, near Broad Ripple Village and Butler University. We feature gourmet coffee drinks, a full breakfast menu, gourmet sandwiches, freshly-baked pastries and a variety of signature side dishes. Our marketplace offers cuisine-to-go and distinctive pantry necessities that add pizzazz to any recipe. We also provide catering services and we can accommodate meetings and special events. Taste Cafe & Marketplace was opened in 2004 by Marc Urwand and Deidra Henry. Seasoned executive chefs, Deidra and Marc, moved back to Indianapolis after spending the last 15 years managing the kitchens of some of New York and Los Angeles' most successful restaurants. They have been recognized for their culinary skills and artful presentation in publications such as Gourmet and Food Arts magazines and the L.A. Times. We offers a casual breakfast/lunch experience at its best. Located at 52nd College this space has undergone a complete renovation. From the terrazzo floor to the contemporary lighting, Taste has created a comfortable backdrop to its fresh market fare. The kitchen allows visibility for guests to enjoy watching their food prepared. Executive Chefs Marc and Deidra offer daily specials allowing guests to sample seasonal ingredients. The chefs prefer simple dishes that allow foods full flavors to shine through. Convenience and accessibility makes Taste cafe & marketplace great for weekend entertaining. The neighborhood establishment promotes customers to take away prepared foods to enjoy in their own homes. About Co-Owner Deidra Henry: I feel I've come full circle in my cooking philosophies and practices. I grew up making old fashioned favorites for my family and then went on to learn complex recipes and sophisticated presentation techniques from five-star chefs. What I've found is people want high quality, not high style. Now I focus on infusing fresh flavors and innovative twists into simple and traditional recipes. Born and raised within miles of 52nd College Avenue in Indianapolis, Deidra Henry has spent the last 10 years traveling the country. During this time she had the opportunity to study under world-class chefs in New York City. One of the most important lessons she has learned as a professional chef is how to maintain the natural integrity ( taste, texture and aroma ) of fresh ingredients. Deidra moved on to Los Angeles where she became the executive chef of a 225-seat oceanfront property, Moonshadows in Malibu. During her tenure at this restaurant she realized that guests want more than just good food. They want the full dining experience: atmosphere, variety and gracious service. About Co-Owner Marc Urwand: Presentation is more than just making food look pretty. It should evoke emotion and stimulate the senses throughout the entire meal. My passion is creating delectable food, which is beautifully presented because this is such an important part of the dining experience. When cuisine is artfully presented, you know the ingredients are fresh, the recipe was well-executed and the preparation was precise. Marc Urwand has worked his way up the ranks of some of the most innovative kitchens in the country. He has worked side-by-side with master chefs, who have taught him the nuances of creating award-winning restaurants. Taking a fresh approach to the way his food is prepared, Marc prides himself on creating inventive cuisine that is beautifully presented. After working for eight years in New York City, Marc's culinary journey took him to Los Angeles where he headed the kitchen of one of the most widely imitated, multi-million dollar hotel restaurants in the world: The Standard Hotel. This high-profile position gave Marc the opportunity to hone the culinary skills he would need to one day successfully run his own restaurant here in Indianapolis.