Experts' Choice Award Bluebeard
What the experts agree on
Farm-to-table New American gem in a converted warehouse where everything rotates daily—from inventive shareable dishes to charcuterie boards featuring house-made bread and local meats. First-come seating on a gorgeous patio.
“A neighborhood find for creative, contemporary cooking.”
– Gayot
Condé Nast Traveler "The menu changes daily, but you can’t go wrong with the charcuterie platters, which include bread from the restaurant’s own bakery and meats from the local Smoking Goose Meatery. " Full review
Zagat "This New American kitchen in Fletcher Place brings inventive, shareable dishes and craft cocktails to a cozy converted factory warehouse spiffed up with typewriters and books." Full review
Afar Magazine "The kitchen sources from Indiana rural and urban farms, butchers, vintners, and dairies, and makes its own bread on site at Amelia's Bread. " Full review
Where "A pretty, vintage-style sign painted graffiti-like on the side of a butter cream brick building marks this place." Full review
Eater "Bluebeard seats parties on a first come, first served basis on their beautiful patio in the spring and summer...the new American menu has entrees that rotate all the time"
The 36 Essential Indianapolis Restaurants
June 15, 2021
Frommer's "It is farm-to-table fresh, Italianate in nature, with a selection of roasted fishes and meats, nicely sauced pastas, and scrumptious cheese boards." Full review
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No-reservations policy
New York Times "Across the street from Hotel Tango, the farm-to-table faithful Bluebeard, named after a novel by the Indianapolis native Kurt Vonnegut, is a hard reservation to score (put your name in..."
36 Hours in Indianapolis
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