Southern Indiana Living

JUL-AUG 2018

Southern Indiana Living magazine is the exclusive publication of the region, offering readers a wide range of coverage on the people, places and events that make our area unlike any other. In SIL readers will find beautiful photography, encouraging s

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Jul/Aug 2018 • 27 repairing the roof. Williams said she wanted to thank Greg Sekula, Laura Renwick and Histor- ic Landmarks, who helped her write the grant. "I love being a hands-on owner," she said. "Why have something if you don't want to be involved in it?" The café also aims to help the envi- ronment. "I don't want to overfill landfills," Williams said. "We just announced re- cently we were going with plastic-less straws." Williams has other goals for the up- coming year, including hiring more staff and adding additional dining on the sec- ond floor. As for her favorite part about the café, she said it's still the people. "That's why I'm here — just to be there for someone if they need to talk," she said. "Just to be the human." The biggest challenge has been the variety of dining options available, and the list only continues to grow. "They have lots of choices," Williams said. "Trying to get a lot of repeat guests in an oversaturated market is hard." They do as much as they can by ad- vertising and having events to show off both the restaurant and the art on display inside. "I spend all but a couple of hours a day living and breathing the café," Wil- liams said. Café 157 is proud to be a part of the effort to revitalize Main Street, and Wil- liams said they feel blessed to have cel- ebrated their second year. Her appreciation for food began when she was a child and she learned how to make her grandma's gravy before she could even reach the stove. "How many people would come and see the art if I wasn't serving my Granny's gravy?" she said. Williams is a great example of com- bining all of her interests into one unique venture. "You put all your passions to- gether and you make it work." New Albany has been supportive as the restaurant continues to grow, Williams said. She hopes to continue "giving local" not only through the gallery, but also by way of the food they serve. Williams already grows tomatoes used at the restaurant and she's hoping to expand her garden with produce for the café. She said she has appreciated the support from the community and hopes community members will stop by to try out their unique dishes. "Just because we're little does not mean we're not mighty," Williams said. • To learn more about Café 157, visit cafe157. chestnutsandpearls.com or check out their Facebook page @cafe157onmain. The café is open 9 a.m. to 2 p.m. Monday through Satur- day, plus 5 to 8 p.m. Thursday through Satur- day and 11 a.m. to 2 p.m. Sunday. Pictured: Executive Chef Nicholas Lynch

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