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Gourmet wings, fries in the spotlight at new restaurant from Chef Tia coming in February

Cheryl V. Jackson
Indianapolis Star

A gourmet wing spinoff of the Cajun and creole restaurant Chef Tia & Co. will open next month.

Chef Tia Harrison is opening Chicken Scratch at 4955 W. Washington St., steps away from the full-service, 20-seat Cajun restaurant that serves up chicken and sausage gumbo, Cajun shrimp and grits, crawfish etouffee and bourbon-glazed lamb chops.

The new place is takeout-focused with minimal seating.

Tia & Co. Sweet Chili Wings

Wings have been the focus of Chef Tia & Co. on Wednesdays when Harrison adds extra housemade wing sauce options to the standard honey hot.

Harrison, who had been catering for about 10 years before opening Chef Tia & Co., used a $25,000 award from Discover Financial Services to support Black-owned restaurants to buy equipment for the new operation. Chef Tia & Co. was one of two Indianapolis-area food businesses to get the award. (The other is Black Bowe Bistro & Bakery.)

The Indianapolis native continues to see weekdays particularly busy with folks ordering piles of hand-cut fries, including those topped with seasoned lump crab meat, Cajun aioli, Parmesan cheese and house Cajun seasoning; and loaded garlic buffalo fries with housemade garlic Cajun ranch, hand-breaded chicken tenders, bacon, and Cajun seasoning.

While the new 700-square-foot spot, its name inspired by the use of housemade sauces and spices, will spotlight the cooked-to-order gourmet wings and fries, chicken sandwiches, tenders and boneless wings will also be on the menu with sauce choices.

Some flavors might rotate, but likely to remain on the menu are honey hot, sweet chili and Cajun ranch.

“There are a few different ones I’ve been thinking about adding in,” she said.

Among others being considered are a Thai chili, made with a spicy sauce and topped with fresh scallions and peanuts.

Hours will likely be Monday through Saturday, 11 a.m. to 8 p.m.

Contact IndyStar reporter Cheryl V. Jackson at cheryl.jackson@indystar.com or 317-444-6264. Follow her on Twitter: @cherylvjackson.