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Get to Know
Chef Natalie Wall

Chef Natalie Wall joined the Cunningham Restaurant Group team to lead the Rize Ironworks 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 north side 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 Indianapolis 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 Silverthorn Farms, Eisele’s Honey, Smoking Goose, Fischer Farms, Tulip Tree Creamery, Blue Dog Bakery, Miller’s Farm Market, Shamrock Farms, and Circle Kombucha.

Rize’s menu showcases baked items from our Croûte Baking Company, along with the hydroponically grown produce from our very own CRG Grow greenhouse.

Located on Indianapolis’ near south side, CRG Grow uses vertical hydroponic growing towers that supply the restaurant with fresh herbs, microgreens, and produce for lighter fare menu items.

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