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Our Story

A modern, farm-inspired eatery, Public Greens  — so named for the flagship’s location on the city’s heavily traveled public greenway — serves a rotating series of seasonally inspired bowls, grilled, and handheld items. Public Greens is also a working urban microfarm. Under the careful guidance of Patachou’s in-house farmer/beekeeper, the farm, spanning an entire city block, supplies produce, herbs and edible flowers for use in the restaurant. Public Greens Broad Ripple is a Three Star Green Certified Restaurant, showing outstanding environmental sustainability in Energy, Water, Waste, Food, Chemicals, Disposables, & Building. Additional locations: at The Fashion Mall at Keystone at the Crossing and downtown in the Cummins Inc. building.

A Founder's Story

Martha Hoover owns a successful collection of restaurants in Indianapolis, Indiana—CafésPatachou, Petite Chou Bistro & Champagne Bar, Napolese Pizzeria, Public Greens, ApocalypseBurger and Bar One Fourteen. Founded in 1989, Hoover used premium ingredients, prepared from scratch, and partnered with local vendors and farmers—years before the phrase “farm to table” was first uttered.

In 2013, Hoover created The Patachou Foundation to feed healthy meals to food insecure children in Indianapolis. To date, more than 250,000 healthy, nutritious meals have been served by The Patachou Foundation to children in its community who live with pervasive food insecurity.

In 2020, Hoover was nominated for Restaurateur of the Year by the James Beard Foundation for the sixth time; Food and Wine named her “One of The Most Innovative Women in Food and drink”, Eaternamed her “Empire Builder of the Year”, Vogue Magazineprofiled her and the company for their sustainability practices, and InStyle Magazine named her to their list of “50 Badass Women”. Additionally, Bar One Fourteen was named one of the Best Bars in the US by Esquire magazine, Café Patachou was named one of Restaurant Hospitality’s Top 25 Coolest Concepts, and Patachou Inc. was named among “19 great restaurants in the US to work for” by Food and Wine.

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