Stacked Pickle restaurant to open near Purdue campus

May 5, 2015  


WEST LAFAYETTE, Ind. – A sports-style restaurant known for its wings, burgers and beverages will open late this summer in the Seng-Liang Wang Hall, 516 Northwestern Ave., near the Purdue University campus.

Stacked Pickle will occupy 4,500 square feet in Wang Hall with indoor seating for 140 and space for 20 more on an outside patio. The restaurant will employ about 40 people.

The restaurant is the second to open in Wang Hall, with Another Broken Egg Café opening in July, a public/private building of 147,000 square feet owned by the Purdue Research Foundation. Wang Hall also houses facilities for the School of Electrical and Computer Engineering, other Purdue academic and administrative offices, and a branch of the Purdue Federal Credit Union.

"This restaurant will be our seventh Stacked Pickle location in Indiana. Our fun and energetic, sports-style restaurant will be an ideal spot for dinner, a place to go to watch the game or a place for professors and students to unwind after a long week," said Gary Brackett, principal of Stacked Pickle. "In Stacked Pickle it's always game time. We will have 16 televisions, 14 different beers on tap and an array of different menu items that will be available from 11a.m. to midnight on weekdays, and until 1 a.m. on weekends."

Brackett said Stacked Pickle is also known for its signature crispy hand breaded pickle chips.

"Our crispy hand breaded pickles are a huge favorite with our customers at our six other locations, and we think they will be a hit at Purdue as well," Brackett said. 'We have 15 different types of burgers, 14 types of sandwiches, pizzas, wings and fish tacos as well as healthier options and daily specials to satisfy everyone's needs."

The Stacked Pickle franchise group is based in Indianapolis. The other locations include Fishers, Carmel, Greenwood and Indianapolis.

About Stacked Pickle

Stacked Pickle is a neighborhood restaurant and bar known for its affordable menu featuring wings, burgers, tenderloins, fish pickles and fried pickles. For more information, visit http://www.stackedpickle.com/. 

Writer: Hillary Henry, Purdue Research Foundation

Purdue Research Foundation contact: Cynthia Sequin, 765-588-3340, casequin@prf.org

Source: Gary Brackett, 765-672-3229, garybrackett58@gmail.com 

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