About Us

Located on the northern end of Broad Ripple Village, The Northside Social is a place for neighbors, visitors & friends to share a meal, relax and unwind in a chic, comfortable atmosphere. Opened in 2010, our seasonally changing Lowcountry menu draws from the South Carolina and Georgia coast, with strong parallels with New Orleans and Cajun cuisine. Our take is a mixture of Coastal, Cajun and French influences, while our bold flavors, fresh ingredients and tradition of careful preparation pay tribute to this long admired style of cuisine. We are delighted to share our passion for Lowcountry cuisine and thank you for continuing to dine locally.

Executive Chef

Dean Sample

Born and raised in rural southern Indiana, Chef Dean grew up with a love of farming, often helping his grandparents tend their gardens and land. He spent his teen years helping his father and grandfather at The Farm Center and the local machine shop. After a hard day of work or play, the highlight was always his Grandmother’s country cooking. Chef Dean found his love and passion for food through her, and developed a deep understanding of how the love and care of food can unite family and friends. After graduating from high school, Dean ventured away from the family business to attend culinary school at The Art Institute of Indianapolis. He spent his years in school working at Oakley’s Bistro and Restaurant Tallent, and has served as Sous and Head Chef for several other top Indiana restaurants. He was recognized by the National Pork Board as a Chef par Excellence in 2016, and was awarded the opportunity to study at The Culinary Institute of America in Napa Valley. Dean has received accolades from many local events and competitions, keeping himself involved and passionate about the ever changing industry.

Dean joined the Northside family in the fall of 2016 as Executive Chef for The Northside Social, Northside Kitchenette and the NOOK by northside. At The Northside Social, Chef Sample has culminated our style of Lowcountry cuisine incorporating French, Caribbean and Southern influences while paying tribute to his roots and love of Indiana cooking.