Cobblestone Cooks Up Fresh Changes
The popular Zionsville restaurant boasts new menu, renovations.
Writer / Matt Keating
Photographer / Brian Brosmer
Cobblestone, formerly Cobblestone Grill in Zionsville, has made several changes to its menu and interior, which has resulted in several happy guests at the popular dining destination.
Cobblestone co-owner Kent Esra said several interior walls were removed in the restaurant to open up the space.
“The bar area almost doubled in size,” Esra said. “We were able to expose the original brick of the main wall by sanding off several layers of paint. A window was cut into the brick wall to incorporate our bourbon room into the main dining room. “
Esra and the staff also carried the Cobblestone’s Fanimation Brewmaster fans into the bourbon room.
“All the lighting was updated and accent lighting was added to the back bar,” Esra said.”The new Cobblestone has all new tables, chairs, bar stools and flooring. Our new color scheme is several shades of gray. We made the renovations because it was time for a change. We feel Cobblestone now has a much more contemporary look.”
All of Cobblestone’s menus (lunch, dinner and brunch) have changed, too.
“There are very few items that were held over from Cobblestone Grill,” Esra said. “The new menus have been received very well.”
The new menu items include delicious lunch sandwiches such as a grilled or fried local pork tenderloin on a brioche bun, a custom triple blend half-pound burger, a crispy tilapia filet, a “Brick St. Chicken,” which is a grilled chicken breast with Carmelites onion, spinach, roasted red peppers and smoked mozzarella on ciabatta and a capicola grilled cheese with capicola, cheddar, smoked mozzarella and tomato grilled on pugliese bread.
Other lunch entrees include a pork belly taco, which is a local roasted pork belly with handmade tortilla, ancho salsa, fresh guacamole and radishes and a fresh rigatoni with peas, fava beans, garlic, purple asparagus, seasonal mushrooms, spinach and lemon sauce. The Rigatoni is also served at dinner.
Dinner entrees include a filet, which is eight ounces topped with herbed brown butter and accompanied by a potato and a vegetable, a sirloin, which is 10 ounces and topped with herbed brown butter and accompanied by a potato and a vegetable, a fried pork chop, which is a local bone-in panko-crusted pork chop served with arugula and lemon salad.
Other dinner entrees include Salmon Primavera, a pan roasted Chilean salmon with creamed peas, wild mushrooms and aged Artisano’s balsamic vinegar, and a Chicken Involtini — a chicken breast stuffed with sun dried tomatoes, smoked mozzarella and topped with house grain mustard sauce, served with a vegetable.
Esra, whose favorite menu items include the flatbread, the spicy shrimp & calamari, capicola grilled cheese and the deep fried pork chop, said Cobblestone currently sources their ingredients from more than 25 local farms.
Esra said one of the things he loves most about owning a restaurant is the “freedom of being your own boss and the satisfaction of owning your own business.”
He stated that the Zionsville community has responded very positively to the changes at Cobblestone.
“The reaction has been overwhelmingly positive,” Esra said enthusiastically. “It has been a lot of fun.”
Jack Kenney, Indianapolis, said he loves Cobblestone’s new look and the new menu items.
“I love the shrimp and grits, the salads and their smoked salmon,” Kenney said. “I love all of their fresh ingredients.”
Leslie Kessler, Indianapolis, enjoys the beet panzanella salad, the filets and the outstanding service.
“Cobblestone has a wait staff that really know how to take care of everyone,” she said. “They are fast, friendly and very knowledgable about the food.”
For Esra, the most fulfilling part is serving customers and being a part of the Zionsville community.
“The people are wonderful and very supportive of our business,” Esra said. “I love the downtown area, the small town feel and the accessibility to downtown Indy.”