Erin Kem of Nicole-Taylor's

Becoming the new owner of a restaurant legacy + free pasta!

Beloved Broad Ripple spot Nicole-Taylor’s Pasta + Market + Backroom Eatery has been making pasta since 2009, and it changed hands last summer when owners Tony and Rosa Hanslits passed the torch to Erin Kem and Logan McMahan. Nicole-Taylor’s is unique - it offers lunch in its backroom eatery, chef’s table dinners, first Friday dinners, and Friday aperitivo. But the owners also have plans to expand into a full-service restaurant. We caught up with owner and chef Erin Kem.

Indy Women in Food: You’ve had an incredible career. What inspired you to take over as owner of Nicole Taylor’s?

Erin: My first job out of culinary school was for Tony and Rosa Hanslits at Tavola di Tosa, an incredible Italian restaurant in Broad Ripple.  I learned so much there! Over the next 20+ years, we stayed in touch and when the stars aligned, the opportunity presented itself for my friend Logan McMahan and me to buy the business.  It happened rather quickly, and after a whirlwind of learning the ins and outs of their business, we helped facilitate the Hanslits’ retirement as of July 1, 2023.

Indy Women in Food: How do you balance honoring the restaurant's history with bringing your personal style and vision to the menu and overall experience?

Erin: We’re definitely aware of the tremendous success and legacy the Hanslits’ built over the 14 years they were in business.  Maintaining the Chef’s Table dinners, lunch service, wholesale pasta sales, and the retail market continue to be essential facets of the shop.  Our goal is to bring new energy and a broader Mediterranean scope to the market and restaurant.  Each quarter, we’ve incorporated more and more Mediterranean cuisine to the menu as a precursor to our new branding we hope to complete in January of 2025.  We will continue the Nicole-Taylor’s brand for wholesale and retail pasta, but the overall vibe will capture the feel and flavors of the Mediterranean corridor.  

Indy Women in Food: How does Nicole-Taylor’s engage with the local community and how important is that to you?

Erin: As a small business, engaging with the local community is so valuable. Offering high-quality products and experiences creates a loyal following with a bit of work winning over the Hanslits’ clientele! We’ve managed to create our own following as well by offering more dining opportunities (Friday Aperitivo and First Friday pop-up dinners) outside of the coveted Chef’s Table dinners.   

Not only engaging with the residents in the area, we love supporting the businesses around us on 54th St.  It’s a fun collaborative opportunity when our Monon Shops organize events where we open our doors, open-house style, for Holiday Hop and annual sidewalk sales.  

Indy Women in Food: How would you describe your leadership style in the kitchen and with your staff? Has it evolved since you became an owner?

Erin: I have an incredible, hard-working team!  As an owner-operator, I don’t expect my staff to do anything I’m not willing to do, from the super unglamorous tasks of troubleshooting plumbing issues to pivoting when there’s an equipment breakdown to easing tensions with grumpy customers.  I feel like this approach commands respect and shows that I’m a hands-on owner who respects her staff and values each team member’s efforts to keep the business successful.  Work-life balance is important to me, and as an owner, sometimes the beam leans harder toward the work end!  I absolutely take work home with me, but that comes with the territory of running a small business. 

Indy Women in Food: What advice would you give to women aspiring to own or run a restaurant?

Erin: Be a good listener and observer.  Always be aware of opportunities to learn through experience and mistakes.  Try to maintain a healthy work-life balance, but don’t forget to go the extra mile when necessary.  It will mean a lot to your staff and guests.  Work with confidence and remember that it takes a strong team to be successful.  Be a good leader without succumbing to the “mom trap”-- you can be a strong woman leader/deligater/confidant without taking on the “mother hen” role!  Maintain boundaries and don’t take on every single problem as your own or running a business will burn you out.  

*Nicole-Taylor’s is officially offering their fall menu and as our newsletter subscribers, Erin wants to treat you to a pound of fresh pasta! From October 11th to October 18th mention Indy Women in Food and receive a pound of fresh pasta with your purchase! Thanks Erin!

Interviewer and writer: Bridget Blake

Photos taken from: Sarah Jehoiada, Jes Nijjer, and Nicole-Taylor’