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R Bistro
888 Massachusetts Avenue
Indianapolis, IN 46204
Uber
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Menu
Savory Bites
Chicken Skewers
$12.00
Gai Satay | grilled curry chicken | peanut sauce | mini cucumber salad
gluten-free
Bodhi Spring Rolls
$9.00
Por Pia Tod | crunchy vegetables | glass noodles | sweet plum sauce
Thai Salads
Steak Salad
$18.00
Yum Nuea | char grilled steak | soft herbs | carrots | red bell pepper | red onions | roasted rice powder | chili-lime dressing
gluten-free
Laab Salad
$16.00
Laab Moo/gai | minced pork or chicken | soft herbs | lime | carrots | red bell pepper | red onions | roasted rice powder | chili-lime dressing. Protein Choices - Laab: Minced Pork, Minced Chicken
gluten-free
Soups
Protein Choices - Soup: Chicken, Shrimp +$3, Tofu
Lemongrass Soup
$16.00
Tom Yum | choice of protein | lime & sweet tomatoes | mushrooms | aromatic herbs
gluten-free
Coconut Soup
$17.00
chicken or tofu | lime & sweet tomatoes | mushrooms | galanga | aromatic herbs
gluten-free
Curries
Protein Choices - Green Curry: Chicken, Shrimp +$3, Steak +$1, Tofu
Green Curry
$18.00
Gaeng Keow Wan | Thai eggplant | bamboo shoots | baby corn | sweet basil | red bell pepper | jasmine rice (mild not available)
gluten-free
Panang Curry
$18.00
Gaeng Panang | red bell peppers | lime leaves | jasmine rice
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General Info
About Us
Erin Kem, Sous Chef at R bistro in Indianapolis, is a Muncie native whose motivation for cooking began in her Mother's kitchen. After completing her degree at Ball State University, a year spent in the Alsace-Lorraine region of France inspired Erin to pursue a career in the culinary industry. In 2002 she earned a degree from the New England Culinary Institute in Essex Junction, Vermont. This training included an internship at the Schlosshotel-Lerbach in Bergisch-Gladbach, Germany. Erin returned to Indiana and has since then worked at Tavola di Tosa with Chef Tony Hanslits and R bistro since 2004.
Since 2007, she has been a guest chef at Frasier's Gourmet in Fishers, teaching monthly cooking classes ranging from hors d'oeuvres to desserts to Thai to Quebecquoise to Middle Eastern cuisine.
Erin has been active in Slow Food Indy and Women Chefs and Restaurateurs, an organization through which she received a scholarship to Scotland in 2010. Erin taught classes for Fraisers from 2007-2010 and now teaches monthly cooking classes, here at R Bistro.