On that note, she isn’t concerned. “I wouldn’t call it added pressure,” she says. “I wasn’t going to stop until we were doing the absolute best product available.”
Over the course of several months, Amy and her team, which includes acclaimed Chef Nicole Pederson, who heads up Found as well, visited ranchers and did “blind tasting after blind tasting after blind tasting” until they all reached a collective aha moment. They stopped on a sample from fourth-generation Indiana purveyor Meats By Linz. “It was pretty cool,” she recalls. “It was like, ‘Wow, this wasn’t just a fluke.’”
Amy’s arrival at the physical space was also a deliberate process. The 19th-century brick structure housed horses for the Borden Condensed Milk Company. Until Amy signed on, it hadn’t been used for anything else, sitting vacant for some 100 years.
Amy actually considered the location for Found. After passing, she kept in touch with the landlord and eventually circled back. Several years of planning went into action in March and, seven months later, despite a sewer hiccup, Amy was walking into a unique restaurant where guests enter through an alley—just like her father’s first restaurant, Walton Walk.
There are soaring 20-foot-ceilings and crumbling brick walls, and a former hayloft repurposed into an overlook featuring three large half-moon, tufted oxblood-leather booths along the back wall.
The restaurant projects a speak-easy vibe and a yesteryears warmth. In that nostalgia, Amy didn’t have to worry about living up to her legacy. All she had to do was lean on it.