In the Kitchen
PORK CHOPS, COTTAGE PIE AND CABBAGE This chef brings small-town English URRWV WR KLV :HVWŤHOG UHVWDXUDQW
“N
By Alexis Price | Photography by Heather Schrock
ever repeat.” That’s the motto bestowed upon Tob y Miles’s restaurant, Rail. Since opening in April 2014, it has had 24 menu changes but a lunch special has never been duplicated. “We get bored very often,” says Miles, referring to himself and his wife, Melanie, who co-own the restaurant. After he graduated Ball State University with a journalism degree, Miles found that his print-design background didn’t translate well into what is now a digital-oriented profession. So, he channeled his roots—and it made perfect sense. His mom, after all, was a caterer and he had always enjoyed cooking. “I fell in love with the challenge of it,” he says. “I started to bound from kitchen to kitchen to kitchen. I had this terrible resume of eight months at this place, eight months at this place.”
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edible INDY Winter 2017
