Bluebeard is a restaurant and bar located in the historic Holy Rosary Neighborhood on the southeast edge of downtown Indianapolis. Abbi Adams has joined up with longtime friends Tom and Eddie Battista to create a unique food-focused experience. The menu offers contemporary American cuisine featuring the best local produce and meat that our farms have to offer. The space, a renovated 1924 factory warehouse, features a family dining room, a bar room, and a courtyard.
Our operation includes a wholesale bakery, Amelia’s, to provide Indianapolis with high quality, hearth-baked bread made in the Italian tradition.
Find Amelia’s bread on the menu at: Goose the Market, The Libertine, Recess, Black Market, Duos, The Legend, Marriott East, Le Dolce Vita, Thirsty Scholar, Foundry Provisions, Indigo Duck, Ball & Biscuit, Bluebeard, The Loft at Trader’s Point, Nicole Taylor’s.
Find Amelia’s bread for sale at: Goose the Market, Bluebeard, Le Dolce Vita, Nicole Taylor’s, Pogue’s Run Grocer, Broad Ripple Farmer’s Market, Binford Farmer’s Market, Original Farmer’s Market @ City Market, Winter Market @ City Market
The kitchen of Bluebeard serves lunch from 11am-2pm and dinner from 5pm-11pm Monday – Friday, dinner only 5pm-11pm Saturdays, and dinner only 5pm-10pm Sundays. We also offer a snack menu in between services weekdays. Libations include a carefully selected list of old and new world wines, 10 beer taps from regional breweries, craft spirits, and an inspired cocktail menu designed by J.B. Andrews.
Abbi Adams began her cooking career in Norfolk, Virginia in 2001 at The Ten Top and Cora. She returned home to be closer to her family in 2005 and became a line cook at Elements. She received a presidential scholarship to the Chef’s academy in 2007 and earned a degree in Baking and Pastry after completing an internship at P*Ong and working at Falai in NYC. After returning, she cooked at R Bistro and became an assistant instructor briefly at the Chef’s Academy until she was hired as sous chef of Greg Hardesty’s restaurant ‘Recess’ in 2010.
J.B. takes life experience, culture, and research into account when he considers what he is pouring into your glass. Having spent time behind the bar at Dorman Street, Euphoria, Ambrosia Centro, and The Ball And Biscuit J.B. has developed skills that enable him to serve the needs of a diverse set of clientele. A strong base knowledge of classic and craft cocktails facilitates his ability to prepare drinks that are refined and inventive. He utilizes this knowledge of fundamental drinks as a starting block. Where he takes them relies on carefully selected components and knowledge of flavor profiles as well as the interests of his patrons. “The most important part of my job behind the bar is ensuring that the people sitting in front of me are happy. Taste is completely subjective. I like to get to know the likes and dislikes of my customers and build drinks based on their personal taste.” J.B.’s skill set pairs naturally with Bluebeard and he looks forward to continually evolving the bar program to encapsulate the desires of our clientele and utilize the freshest locally sourced ingredients.
The way Cameron sees it, food and wine belong together. Love at first sight. With a nimble wine list at hand, Cameron proudly offers guests food-friendly wine selections both eclectic and limited in production. An inspirational apprenticeship at Upland Organic Wine & Fruit Estate in South Africa motivated him to pursue a career in food and wine. Following South Africa and prior to joining Bluebeard, Cameron worked first as a server at Restaurant Tallent and then as the Service & Beverage Director at Cerulean Indianapolis. At Bluebeard, Cameron now enjoys the role of educating and training a staff eager to present Indianapolis with food and wine that challenge the city’s palate. Having joined a restaurant whose heart is undeniably where it belongs, Cameron looks forward to providing service that matches the food and wine at Bluebeard.