Bluebeard Press

“Indy’s food scene is flourishing, and the nation is starting to take notice. One of “America’s best places to go and eat in 2019″ according to Food & Wine Magazine, there are a lot of delicious dining options in Indy. But we want you to try the best of the best, so we asked locals READ MORE

“Pawnee might have waffles on lock, but Indianapolis’ resume is simply too stacked for any competition, fictional or not.” READ MORE

“If you have just one meal: Eat at Bluebeard. This hot spot doesn’t take reservations, and they really don’t need to. They are always packed thanks to their farm-fresh menu that is ever-changing, depending on what the chef finds at the market.” READ MORE

“Abbi Merriss has been an object of the national food media’s affection since 2012, when she opened Bluebeard with Tom and Edward Battista in Fletcher Place and it promptly became a James Beard Award semi-finalist for Best New Restaurant in America. Then the glossies came calling. Food & Wine? Been there. Bon Appétit? Done that.” READ MORE

“Bluebeard (named for a novel by Indianapolis native Kurt Vonnegut ) has, appropriately, a library-like theme and design — presenting the bill in an old library book is a clever touch. It’s known for its shared plates (the roasted cauliflower with anchovy, caper, mint, parmesan and sunflower seed is delicious).” READ MORE

“One of Indy’s first restaurants to gain national attention, Bluebeard’s name is a nod to Indy native Kurt Vonnegut; you’ll spot typewriters scattered throughout the bar. The menu is eclectic, and the cocktail menu enticing, so the tab can add up when you want to try just one more thing. Don’t miss the bread from READ MORE

“How should one sum up Bluebeard, which doesn’t fit neatly into one culinary category, but is the most delicious version of all things to all people? We’ll take one of everything, always.” READ MORE

“Why is Bluebeard one of the best restaurants in Indianapolis? Its menu varies daily, inspired by the freshest and finest ingredients. At Bluebeard, they believe that food is meant to be a shared experience. Local farmers have taken that to heart, sharing their ingredients with guests and locals who visit.” READ MORE

“A James Beard award semifinalist three years in row since 2016, Merriss stands out among Indianapolis chefs. Her precise palate and contemporary combinations produce New American cuisine as it should be: bright, creative and varied with a noticeable nod to classics.” READ MORE

“Chef Abbi Merriss co-owns Indianapolis’ Bluebeard, named after Indiana-born author Kurt Vonnegut’s novel ‘Bluebeard’. Typewriters decorate the library-like restaurant, where checks for dishes like warm kale salad and truffled egg toast are dropped at tables in hardcover books.” READ MORE