Founder Joe Vuscovich’s New Orleans roots are evident in Yats’ Cajun and Creole cuisine.
What started with one Indianapolis restaurant has grown to nearly 15 locations in the state’s capital and its suburbs, southern Indiana and Northwest Indiana.
“You can buy into their franchise. What I think is great is they are family-owned. They are very careful about who joins their family,” said Robin Coe, general manager and marketing for Yats Valparaiso, which opened in 2014 near Valparaiso University and is the company’s only regional restaurant.
Here is the dish on this local eatery, which seats 65 inside and 30 outside:
On the menu: New Orleans-inspired stews and sauces served over rice with a slice of Cajun buttered baguette. “Our cuisine is mild and spicy,” said Coe, who noted that samples are available for diners who might be afraid of spice levels. The menu rotates weekly. “We always have 10-12 items to choose from. That’s what’s really nice. What I’ve been trying to do is pull one off and rotate a new one in. It’s by popular demand,” said Coe, of Valparaiso. Beer and cider also are available.
About the owner: Valparaiso High School alumnus Kevin Pedersen is the local owner of Yats Valparaiso. “He worked at Strongbow Inn for 20 years. He was a sous chef. He did a lot of different things,” said Coe about her brother’s culinary experience with the longtime former restaurant in Valparaiso. “He started out at more of a fine dining Mexican restaurant in Merrillville when he was 17 or 18. He’s always been in the food industry. It’s all self-taught and just by experimenting.”
A mission statement: “My biggest thing is customer service. I want you to feel good when you walk in the door and when you leave,” said Coe, whose food industry experience includes working as a banquet server at Sand Creek Country Club in Chesterton and helping Pedersen, of Valparaiso, with catering. “You make really personal connections with people even though it’s a fast-casual place. It’s like we’re a little family,” she said. Case in point are Sam and Mel Neil, who had their first date at Yats Valparaiso and had the restaurant cater their wedding at Butterfield Family Pavilion in Valparaiso.
Decor: “It’s still evolving. We decorate the restaurant with things that people have brought in from New Orleans. It’s a really eclectic mix of Louisiana style,” said Coe, who added that local artists’ work has been featured.
Specialties: Drunken Chicken, a spicy stew of shredded chicken, rosemary, garlic, crushed red pepper, beer and bread crumbs. Maque choux (pronounced “mock shoe”), a spicy and sweet etouffee with caramelized corn and chicken. Vegan white chili with spicy white beans, celery, onions, cilantro, red pepper, jalapenos and tofu in a vegan base. “We have a hot sauce shelf. People like the variety of our hot sauces,” said Coe about the condiments from Scoville Brothers of Kouts and Cajun Power Sauce of Louisiana. “Our signature dessert is our peanut butter pie. We make that in-house with Oreo cookie crust. It has a peanut butter mousse. We top it with whipped cream.”
We’re different because: “We started delivery service with Grub Guyz,” said Coe about Eric Berindei’s business, which offers ordering from nearly 15 Valparaiso restaurants and delivers to ZIP codes 46383 and 46385.
Prices: Start at $7.75 for a full order (one dish) and $8.25 for Half & Half (choice of two).
Logistics: Yats Valparaiso is at 60 University Drive, Suite 100, Valparaiso. Hours are 11 a.m.-9 p.m. Mondays-Saturdays and 11 a.m.-7 p.m. Sundays. Call 219-286-3482 or go to www.yatscajuncreole.com/wp/valpo
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