Restaurant - Traders Point Creamery

The Loft Restaurant

At the Loft Restaurant, we believe that food has a story. As a farm-to-table restaurant with organic and sustainable sourcing, we follow our food from the pasture to the plate. Our Chefs featured dishes rotate with seasonal changes, bringing diversity and a unique sense of place to the menus. The seasonal menus can be paired with our selection of wines, beers, and cocktails.

When you enjoy our dinner, lunch, or brunch, you also become part of the journey from our farm to your table.

Dinner Hours

Tuesday - Thursday | 5pm to 8pm
Friday - Saturday | 5pm to 9pm

Lunch Hours

Tuesday - Friday | 11am to 2:30pm

Brunch Hours

Saturday - Sunday | 10am to 2:30pm

Meet Our Culinary Team

Jon Warner


Jon Warner brings his Hoosier roots and diverse culinary experience to the table as our Executive Chef at the Loft Restaurant. Having worked in restaurants across the country, from Chicago to Las Vegas to Los Angeles, Chef Warner is well versed in creating appealing, accessible dishes that showcase local flavors and ingredients.

He found cooking in his late teens with a string of restaurant jobs that quickly led to discovering a passion for creating things that people enjoy eating. Intent on making a career out of that passion, he pursued training at The Cooking and Hospitality Institute of Chicago. During his time in the Windy City he worked in kitchens at The James Hotel, Elate at Hotel Felix, and Local Root, where he experienced an organic, farm-to-table restaurant setting for the first time. He learned there to love working closely with local farmers and what they produce.

Wanderlust eventually took him out west – to Cut, a world-class Wolfgang Puck steakhouse in Las Vegas, and then to The Tasting Kitchen on Abott Kinney at Venice Beach, which he praises as the job most influential to his cooking. By working with ingredients sourced fresh daily from the Santa Monica farmers market, he imbibed a passion for showcasing seasonal produce, which continues today in dishes on our menus like squash mezzaluna, fried green tomatoes, chicken with herb gnocchi, and shaved beet salad with fromage blanc.

But roots run deep, and chef Warner eventually came back home to Indiana. He comes to our kitchen at the Loft Restaurant from an Executive Sous Chef role at HedgeRow Bistro in downtown Indianapolis. In his new role as Executive Chef of our farmstead restaurant, he feels right at home after a childhood of frequent visits to his grandparents’ farm in Lewis, Indiana. “Some of my favorite food memories,” he says, “are of our big family meals on the farm and of helping my grandmother in the garden.”

Chef works closely with our gardener, farmers, and dairy artisans to cook with ingredients raised and crafted on-site. Other local foods from sustainable Indiana farmers help anchor his seasonal menus for Lunch, Dinner, and Sunday Brunch. His talent and passion for this farm-to-table culinary experience are a strong match for what he considers “one of the most exciting chef jobs in Indianapolis.”

Maya Zawadsky-Weist

Junior Sous Chef

While residing in West Lafayette, Indiana, Maya worked as an Agricultural Engineer. Growing slightly disenchanted with this career, she decided to follow her culinary passions. She remembers cooking with her father as a young child, and can still taste that first dinner of Lemon Chicken Stir Fry she made for her parents years ago. That joy of cooking and yearning to follow her passion gave Maya the courage to take a leap of faith and enroll at the Art Institute of Indianapolis. There she gained experience in fine dining through very prominent national and global food chains. She found that plating food can be an art, and takes pride in capturing that skill.

Maya joined the team at the Loft Restaurant in the early part of 2021 as a Junior Sous Chef. Almost immediately, she has made a positive impact with her contagious passion for helping those around her.

In her free time, Maya spends time with her husband and their dog, “Bom-Bom”, and enjoys reading as much as possible.