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Get to Know
Chef Natalie Wall

Chef Natalie Wall joins the Cunningham Restaurant Group team leading the Rize team. With experience from Smoking Goose, she brings an innate sense of respect to the menu with a passion for sustainability, quality, and fun! {The 86th street commuter will get to see Chef Natalie and her team in action through the full window prep room.} Working closely with CRG’s Executive Chef Carl Chambers, Chef Natalie hopes to bring a healthy option to start the day and set a standard of quality meals in the Northside community.

Chef Natalie Wall

"I know the struggle of finding something I’m craving that’s also healthy, available when I want it, and fast because I usually don’t have time to sit and eat. I’m a Chef, always on my feet, but always craving good food too. I’ve worked closely with Chef Carl and we simply can’t get closer to better food for our guests- we select the farms and we grow most of the produce in our own greenhouse. Our menu is going to be good and good for you. I hope the community here sees we genuinely want to offer a healthier option."

Sustainable & Fresh, our
Local Suppliers

Rize’s menu includes locally sourced products from Gunthorp Farm, Fischer Farms, Silverthorn Farm, Blue Dog Bakery, Burton's Maplewood Farm, My Sugar Pie, Eisele's Honey and Tulip Tree Creamery, all passionate partners in regional restaurant development and growth in Indianapolis.

Rize’s menu also showcases locally grown produce from Cunningham Restaurant Group's own CRG Grow Greenhouse. Located on Indianapolis’ near south side, CRG Grow uses vertical hydroponic growing towers that supply the restaurant with fresh Thai basil, watercress, and greens for lighter fare menu items.

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