Bru Burger Bar, which is well know for its craft burgers, is planning to open a Greenwood location in 2025. Photo provided by Cunningham Restaurant Group
An Indianapolis restaurant developer has big plans for Greenwood in the next few years, including opening a Bru Burger Bar.
Indianapolis-based Cunningham Restaurant Group plans to open a Bru Burger Bar and relocate the Greenwood Stone Creek Dining Company location to a new commercial development at the northeast corner of Stones Crossing Road and Galena Drive.
The development, dubbed Shiloh’s Corner, would be located immediately south of the Barn at Bay Horse Inn, an event venue on Greenwood’s southwest side. The land is owned by Amanda Cottingham, owner of Barn at Bay Horse Inn.
Cunningham first announced its intentions to develop the land in 2021, when representatives asked the city to rezone the land for commercial use. Plans call for three buildings to be built on the property, with two smaller buildings being standalone restaurants and the third, larger building being used for future retail development.
In 2021, it was not clear what restaurants would be coming to Greenwood for the development. However, Cunningham officials now say it will be a new Bru Burger and a new and improved Stone Creek location.
Stone Creek is a sit-down restaurant with a menu that includes steaks, seafood, pasta and salads. They also offer extensive private dining options, said Carissa Newton, a Cunningham Restaurant Group spokesperson.
Stone Creek will be the first piece of this new development when it’s eventually relocated in 2025 from its current site at 911 N. State Road 135, Newton said.
The Greenwood location opened in 2003 and is Cunningham’s flagship Stone Creek restaurant. Since then, they’ve added four more locations, she said.
Bru Burger will be new to the city. The restaurant offers craft burgers, sandwiches, fresh-cut fries, homemade milkshakes and more, Newton said.
“Just a wide variety of dishes, but also what you would expect from a craft burger type of place — lots of variety in the types of burgers that are offered,” she said. “It could be everything from the … Beginning Burger with lots of toppings, and then, of course, we’ve got the Mexicali (BBQ) that’s in between that, that has tons of toppings but lots of spice.”
Greenwood-area residents have been asking for a Bru Burger location for quite some time, she said.
“Every time we announced development for new Bru (Burger) locations, everyone from Greenwood and Center Grove and everywhere south reaches out to us and wants to know why we didn’t choose Greenwood,” Newton said.
Another factor was the Shiloh’s Corner development itself. When Cunningham saw that the development was going to be community driven and have both business and restaurants, it seemed like a good fit, she said.
“We like to go into developments that are going to have kind of a community-driven approach and people around it and it’s where people live and work, but also where they spend their time,” Newton said.
Similar to the plans for the Stone Creek relocation, the restaurant will probably not open until 2025, Newton said. But it could take even longer for Cunningham’s Greenwood plans to be realized, she said.
“Some of it depends on construction,” she said. ” (It) obviously takes a lot longer nowadays than it used to because of supplies.”
This year, Cunningham is also relocating a Stone Creek in Plainfield and this fall they will be opening a Bru Burger in Bloomington. After this, the next development on the schedule is Commission Row, a development going into downtown Indianapolis in 2024, she said.
Newton says it’s exciting for Cunningham to be able to continue development in both Indiana and Ohio. The developer has been receiving a lot of requests from the Center Grove/Greenwood area, and they felt there were opportunities in this area.
It’s a goal of Cunningham’s to add locations that bring out development opportunities in an area, she said.
“We like to be a part of the community that we’re serving,” Newton said. “So if there’s a way that we can do that and expand our efforts, but also have other things that we’re able to connect to, it works out well.”
