Attention all foodies! Elevated college cuisine has arrived.
Crave Food Hall at Discovery Park is now open and includes some of the most innovative food operators offering diverse menus made using sustainable, local produce and flare. Crave Food Hall provides elevated dining options for Aspire residents, Purdue students, local professional, faculty and the general public.
If you are an interested vendor, job applicant or making a media inquiry for Crave Food Hall, please visit www.cravefoodhall.com.
Come relax and unwind with fresh, handmade cocktails by veteran mixologist Ana Torres.
Dave and his sons have proudly served some of the best burgers throughout the Midwest for the last 14 years. Expect unique twists to traditional burgers at this fun, family owned stall.
Renzo Scribante brings us La Dolcé Vita,
born out of a passion for good coffee executed with authentic
Italian flair. Renzo’s passion is found in all things authentically
Italian, a love of great food and an intrigue in Café Culture.
Renzo’s passion is found in all things authentically Italian, a love of great food and an intrigue in Café Culture. From an early age this passion was stirred in his mother’s kitchen where he assisted in the daily food preparations found in a good Italian home.
Clifford Barratt brings us Old Town Italy
Pizzeria, where romantic values based on a simpler, slower and
better quality of life still stand. This authentic Italian pizzeria
is about slowing things down, celebrating ethics, preserving
standards and rediscovering quality.
The menu focuses on quality over quantity, incorporating a mix of both exotic and traditional toppings. All pizzas are made with only the highest quality products, including imported OO flour, Italian tomatoes and fresh mozzarella.
John Franke and Yaser Khalaf team up to bring innovative sandwiches, soups and salads to Crave Food Hall via Pickle & Rye Sandwich Shop.
When Ricky was born in 1963, “Nonna” Barone
was still a feisty, 72-year old woman, who ruled over the family
with an iron fist; and who still cooked for the family nearly every
day, making everything from scratch. Although 72 years separated
them, their love of her homemade Italian meatballs kept them united
until the day she died, when Ricky was 12 years old.
Ricky has vivid memories of rolling out her meatballs, and making tiny ones to put inside her raviolis, too!
Ricky’s Mighty-Fine Meatballs, are really Nonna’s, but please don’t tell anyone!
Guests are mesmerized by the slow cooked,
wood fired meats, literally roasting on spits in the window – it’s
food theater at its best. And its sure to become a favorite for our
vegetarian, vegan and gluten free friends.
Shawarma Bar will bring the spice (literally and figuratively) to Crave. For more than 25 years, Yaser has shared his love of great food with his customers.
Born in Kuwait, Yaser’s passion for the hospitality industry began with a pizza parlor he opened while a student at the University of Kentucky. He went on to grow to 14 locations across Northern Kentucky.
Open for breakfast, lunch and dinner daily,
Sonny & Sons will offer Chicken & Honey Biscuits, Hot
Chicken with Kosher Dill Pickles and Ranch, daily specials such as
Pulled Pork and Fried Catfish and soulful sides such as Collard
Greens and an instant-classic Peanut Butter & Banana
Justly renowned as a culinary innovator, Chef Kevin Sbraga brings exceptional creativity experience to the kitchen. Best known for his winning turn on Season 7 of Bravo’s hit Top Chef, he is also an inventive executive chef who has helmed some the Philadelphia area’s most exciting restaurants of the past 10 years.
His excellent reputation was earned for his thoughtful cooking at Sbraga, his first restaurant, and the critically acclaimed venue, The Fat Ham. Sbraga was named one of Esquire magazine’s “Best New Restaurants.”
John Franke’s career carried him across the
country with positions as sous chef at Harvey Hotels, chef de
cuisine at Neiman Marcus, and executive chef at Sullivan’s
Steakhouse. He also spent several years in Africa, embarking on
missions and humanitarian work in Burkina Faso.
In the past 11 years, John has led the menu development for for 12 restaurant concepts in over 110 locations! John’s focus with the menu development for each concept is using the freshest ingredients possible, establishing close relationships with local growers and ranchers, using as many of those local products in the brands, and making all of the recipes in house from scratch.