Andrew and Whitney Klein are Indianapolis locals whose passion for cooking with fresh, locally-sourced ingredients. They opened Trax BBQ after a successful run as a pop-up restaurant at Scarlet Lane Brewing Company.
Previously holding positions such as the Executive Sushi Chef at Kona Grill and Executive Sous Chef at Flemings, Andrew has plenty of experience in the restaurant scene.
Whitney describes the business as “very mom-and-pop.”
“It’s casual service, counter service, so you come to the counter and order,” she said.
Trax BBQ offers Carolina-style BBQ, included pulled pork, ribs and brisket.