Pasta & Cream

Executive Chef Eric Shanklin and his wife, Felour, run the kitchen as a fast-casual spot right off I-65, combining old-school techniques with fresh ingredients. The board stretches beyond standard Bolognese and Alfredo into options like Creamy Scampi, Buffalo Blue, and Rockefeller, alongside standout orders like the Felour and Ivan Alla Vodka with blackened chicken. Baskets of fresh garlic bread and house tiramisu complete the meal, backed by the owners' direct, welcoming presence at the counter.