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Bluebeard | Indy Restaurant

@bluebeardindy

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Lunch Mon. - Sat. 11-3p | Snack Menu Mon. - Sat. 3-5p l Dinner Menu Mon. - Thurs. 5- 10p Fri.- Sat. 5-11p & Sunday 5-10p
{ click link to see menu }

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We understand that there is a lot of fear surrounding produce right now, and justifiably so. However, we wanted to share a cute picture of our farmer, Genesis, from @fullhandfarm along with the produce they picked and delivered today.

We are committed to sourcing exclusively from local farms because we value the quality of their products and want to provide you, as a guest, with peace of mind knowing where your food comes from and how it is treated.

As a side note, this is just a week’s worth of produce! We do this every week because we truly believe in the important work small local farms do. Bluebeard would not exist without them.

If you want to buy from Full Hand Farm as well, stop into @ameliasbread to see their selection. taken in Indianapolis by @bluebeardindy

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3 months ago

We are excited to announce our next “Guest Chef”: Menu Takeover this Sunday the 18th, featuring Kody Aswegan!

Chef Kody Aswegan, a Texas-born, Midwest-raised chef, has been a leading member of several celebrated restaurants, including The Golden, Cerulean, Please, Wildweed, and Rune.
While he draws most of his inspiration from European bistro-style cuisine and childhood memories of the American South, his food is grounded in local produce and seasonality. Kody enjoys rippin times with his loved ones, smiling, and experiencing life like every day is an adventure.

Chef @alan_sternberg and Chef @kodiferusthekewl go way back, so having them back in the kitchen together will make this dinner service one you won't want to miss!

Friendly reminder: no tickets are necessary, and Kody’s dishes will be on our regular dinner menu served from 5-10pm.

Reservations are encouraged, as these menu takeovers tend to fill up fast, but we always welcome walk-ins.

See ya Sunday! taken in Indianapolis by @bluebeardindy

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3 days ago

We've added some delicious new items to our menu to make dinner plans easy!

SMOKED PORKCHOP• gunthorp farm’s pork, pickled apple, pioppino mushroom, sauce chasseur, brussel leaf, maple vinaigrette

BASIL PAPPARDELLE• house-made cumin pasta,
spicy chipotle pomodoro, roasted eggplant, queso fresco

FARDE ISLAND SALMON• braised leek, delicata squash, korean pear, pepita mole seco, chive, dashi butter

WHIPPED BURRATA• heirloom tomato, blue crab, pedro ximénez vinegar, dill, shisho, aleppo

PASTEL DE NATA• vanilla custard, apricot jam, vanilla ice cream taken in Indianapolis by @bluebeardindy

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24 days ago

🎉 GUEST CHEF IS BACK THIS SUNDAY! 🎉
Chef @alan_sternberg is here to give you all the details.

When: Sunday the 13th from 5-10pm
Who: chef @deansample from @bongestavern
No tickets are necessary, Dean’s dishes will be on our dinner menu.
Reservations are encouraged as these tend to fill up fast BUT we always welcome walk-ins. taken in Indianapolis by @bluebeardindy

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a month ago

We have several exciting events coming up this month that you'll definitely want to check out!

First up on September 8th, join us for the next installment of our popular Patio Party!
This time, we will be featuring wines from Frenzy & Te Mata Wines.
Magnus Riddford from Frenzy & Simon Buck from Te Mata will be in attendance to help you taste and learn about these wonderful wines from New Zealand.

The party starts at 6:00 pm
-Light Snacks
-6 Wines
Wines tasted will also be available to pre-order
Only 35 tickets up for grabs!

Then on September 17th, our Chef, Alan Sternberg, and our Sommelier, Ryan Masconcup, have joined forces to offer a 5-course dinner tailored around the wines of “Sea Smoke”, a cult Pinot Noir & Chardonnay producer out of Sta. Rita Hills AVA. In addition to making great wines, Sea Smoke also employs biodynamic & organic farming practices, a philosophy we share here at Bluebeard. Selfishly... we are just excited to do this because we really like their wines 😉.

Wines you enjoyed will be available for purchase at the conclusion of the meal.

If you want to join us for either of these events (or both), visit the link in our bio to grab your seat! taken in Indianapolis by @bluebeardindy

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2 months ago

Our opening installment of the annual Best Restaurants feature is here with bites ranging from bistro fare to James Beard semifinalists. Click the link in our bio to dig in now.

📸 @tonyvalainis by @bluebeardindy

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2 months ago

“NOW SERVING” Restaurant Week is in full swing here at Bluebeard! From now until September 6th, you can stop by for dinner and explore our special 3-course menu featuring some of the dishes highlighted in this post. We offer plenty of excellent options so you can create your ideal meal!

3-Courses: $60
Optional Wine Pairing: $20

Visit @epicureanindy to check out other great businesses participating in the launch of their first Restaurant Week! taken in Indianapolis by @bluebeardindy

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2 months ago

Lots of new dishes have hit our dinner menu, what will you be having?

GRILLED BROCCOLINI• tuscan kale, tahini caesar dressing, pecorino, chive, breadcrumb, lemon zest

CHARRED CUCUMBER• persian cucumber, house-goat yogurt, chili crisp, lots of cilantro, dill

BEEF PICANHA• fischer farm’s beef, squash purée,
marinated summer squash, green coriander chimichuri

LAMB SUGU• house-made pasta, viking farm’s lamb, italian horn peppers, baharat, grana padano

TAGLIATELLE• house-made egg pasta, my dad’s sweet corn, house bacon, black pepper, grana padano, mint taken in Indianapolis by @bluebeardindy

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2 months ago

Ode to Amaro is back! 🍹

Let’s be honest, we’ve had a bit of a Cynar obsession since we first opened the doors. Sure, most of you know it as the star of the “Bluebeard Boot” (iykyk), but this gloriously bitter Italian amaro deserves more than one claim to fame.

So we’re throwing it a dinner party.

Eighteen seats. Five courses. Five cocktails. No filler. Just good food, good company, and enough Cynar to convince even the skeptics that bitterness has its place.

If the evening leaves you wanting more, you’ll have the chance to pre-purchase bottles so you can keep the party going at home.

Our last Amaro dinner sold out quickly, so do not hesitate in grabbing your seat at the table.
(LINK IN BIO)

See you on the 7th. Cin cin. taken in Indianapolis by @bluebeardindy

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3 months ago

Mom always said to eat your vegetables …we added booze 🍸🍅

CAPRESE IT AIN’T SO• moletto tomato gin, carpano bianco vermouth, garden party basil liqueur, balsamic vinegar, topped with tomato and mozzarella taken in Indianapolis by @bluebeardindy

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3 months ago

Our Guest Chef Menu Takeover is well underway, and we couldn’t be any more excited to have these awesome chefs/friends with us for the evening. Swipe through to see what they will be adding to our menu tonight.

DISHES BY: @esteban_rosas

BLUE MASA LINGUINI• crab, chile de árbol crème fraiche, chives, meyer lemon

VERMILLION SNAPPER AGUACHILE• watermelon, summer tomato, green apple, cucumber, kombu oil

GRILLED COPPA STEAK• pepita pipian, braised leeks & baby bok choy, marinated cucumber, rice, salsa macha verde

DESSERTS BY: @peteinc

BLACK RASPBERRY PAVLOVA• white balsamic posset cream

HONEY ROASTED TOMATOES• cultured white chocolate namelaka, compressed celery

PEACHES & SAFFRON• mascarpone cream,
pistachio financier

GINGER CHOCOLATE CREMEUX• barley praline, cabernet caramel taken in Indianapolis by @bluebeardindy

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3 months ago

The lunch bell has been rung! 🔔
1/2 RACK PORK RIBS• smoked slaw, sweet bbq, poached peaches, fried shallot, scallions

Now available on our lunch menu served from 11-3p taken in Indianapolis by @bluebeardindy

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3 months ago