Bluebeard
Fine dining restaurant · Fletcher Place ·
Sharing plates, craft cocktails, and dishes from Amelia's bakery.
Sharing plates, craft cocktails, and dishes from Amelia's bakery.
"Chef Alan Sternberg became a James Beard semifinalist for a third time for his cooking at Bluebeard this year, adding to prior semifinalist nods for Rising Star Chef in 2016 and 2018. The menu changes daily at this award-winning, decade-old restaurant, honoring Indiana’s agriculture and the historic Holy Rosary neighborhood. Bread often takes center stage, sourced from Amelia’s, the sister bakery next door; you’ll see it show up in appetizers like grilled bread with seasonal compound butters, charcuterie and cheese, and a hearty panzanella with goat cheese crumbles. Wholly satisfying mains feature locally sourced meats, like the Berkshire pork chop with spiced apple, cabbage, and creme fraiche, or the chicken with Tuscan kale, roasted mushrooms, and miso butter. Know before you go: Bluebeard takes limited reservations, if you want to be sure of securing your seat." - Brian Garrido
"As part of Indianapolis's recently elevated food scene, Bluebeard is cited among the hot new restaurants that have helped put the city on the national gastronomic map." - Adam Lapetina Adam Lapetina Adam Lapetina is a Chicago-based writer, editor, and content strategist who works in the travel, food and drink, and lifestyle spaces. His work has appeared in HuffPost, MSN, Yahoo, Travel + Leisure, and Thrillist. Travel + Leisure Editorial Guidelines
"Don’t bother making a reservation, because you can’t. Bluebeard seats parties on a first come, first served basis on their beautiful patio in the spring and summer. If you do snag a seat, start with popular options like the charcuterie board and fresh oysters with cocktail sauce and mignonette. The new American menu has entrees that rotate all the time, from skirt steak with couscous and smoked almond romesco, to beef heart chili cheese dogs, to baby octopus with bagna cauda and semolina. Don’t overlook the sides. The roasted cauliflower and Brussels sprouts are packed with enough flavor to make a full meal, but go for the spaghetti, mixed with a sauce of olive oil and creme fraiche, and topped with Parmesan and gremolata." - Mike Gillis
"Indy native Kurt Vonnegut’s influence can be felt throughout charming Bluebeard. The gastropub gets its name from one of the author’s novels and adorns a converted 1924 warehouse space with antique typewriters and books. The pleasing aesthetic is matched by an assortment of farm-to-table fare, ranging from charcuterie to uni pasta, spicy dragon shrimp, swordfish nduja. Italian breads are also made in-house at the restaurant’s adjoining bakery, Amelia’s, and serve as the base for the restaurant’s top-notch lunch sandwiches." - Jeffy Mai
The modern Midwestern original that put Fletcher Place on the map still thrills with seasonal cooking and bread from sister bakery Amelia’s. Regular on Indianapolis Monthly and Eater shortlists, and a 2025 James Beard semifinalist for Outstanding Hospitality.
